The rheological behaviour of a polymer was investigated by performing numerical simulations in complex flow and comparing them to experiments. For our simulations, we employed a Smoothed Particle Hydrodynamics scheme, utilising an integral fractional model based on the K-BKZ framework. The results are compared with experiments performed on melt-state isotactic polypropylene under medium and large amplitude oscillatory shear. The numerical results are in good agreement with the experimental data, and the model is able to capture and predict both the linear and the non-linear viscoelastic behaviours of the polymer melt. Results show that equipping SPH with an integral fractional model is a promising approach for the simulation of complex polymeric materials under realistic conditions.
{"title":"Integral fractional viscoelastic models in SPH: LAOS simulations versus experimental data","authors":"Luca Santelli, Adolfo Vázquez-Quesada, Aizeti Burgoa, Aitor Arriaga, Rikardo Hernandez, Marco Ellero","doi":"10.1007/s00397-025-01533-8","DOIUrl":"10.1007/s00397-025-01533-8","url":null,"abstract":"<div><p>The rheological behaviour of a polymer was investigated by performing numerical simulations in complex flow and comparing them to experiments. For our simulations, we employed a Smoothed Particle Hydrodynamics scheme, utilising an integral fractional model based on the K-BKZ framework. The results are compared with experiments performed on melt-state isotactic polypropylene under medium and large amplitude oscillatory shear. The numerical results are in good agreement with the experimental data, and the model is able to capture and predict both the linear and the non-linear viscoelastic behaviours of the polymer melt. Results show that equipping SPH with an integral fractional model is a promising approach for the simulation of complex polymeric materials under realistic conditions.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":755,"journal":{"name":"Rheologica Acta","volume":"64 12","pages":"691 - 707"},"PeriodicalIF":3.0,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dairy fouling consists in the accumulation of whey proteins and minerals on equipment walls. While heat-induced protein denaturation is a primary cause, fouling also occurs below the denaturation threshold (≈ 70 °C). This leads to a renewed interest in other driving forces influencing fouling mechanisms. In this wake, this study investigates the role of shear on the formation of whey protein deposits under sub-denaturation temperature and concentrated conditions. We compared morphology and rheological behavior of shear-induced and unsheared structures formed at 15 and 20 wt% protein concentrations. While unsheared gel-like deposits were compact and stiff, shear led to the formation of weaker, more porous, and highly crosslinked structures. This effect was more pronounced at higher concentrations, where shear counteracted heat-induced aggregation, resulting in an alternative structural organization. These findings provide new insights not only into whey protein gelation but also into dairy fouling mechanisms, highlighting a concentration-dependent shear effect.
{"title":"Rheological response of whey protein deposits forming under shear in concentrated conditions","authors":"Margot Grostete, Jeehyun Lee, Françoise Boissel, Maude Jimenez, Romain Jeantet, Luca Lanotte","doi":"10.1007/s00397-025-01534-7","DOIUrl":"10.1007/s00397-025-01534-7","url":null,"abstract":"<div><p>Dairy fouling consists in the accumulation of whey proteins and minerals on equipment walls. While heat-induced protein denaturation is a primary cause, fouling also occurs below the denaturation threshold (≈ 70 °C). This leads to a renewed interest in other driving forces influencing fouling mechanisms. In this wake, this study investigates the role of shear on the formation of whey protein deposits under sub-denaturation temperature and concentrated conditions. We compared morphology and rheological behavior of shear-induced and unsheared structures formed at 15 and 20 wt% protein concentrations. While unsheared gel-like deposits were compact and stiff, shear led to the formation of weaker, more porous, and highly crosslinked structures. This effect was more pronounced at higher concentrations, where shear counteracted heat-induced aggregation, resulting in an alternative structural organization. These findings provide new insights not only into whey protein gelation but also into dairy fouling mechanisms, highlighting a concentration-dependent shear effect.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":755,"journal":{"name":"Rheologica Acta","volume":"64 12","pages":"745 - 755"},"PeriodicalIF":3.0,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00397-025-01534-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}