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Characterization of nano-silica vegetable grease with diffusing wave spectroscopy DWS and Raman spectroscopy
The diffusing wave spectroscopy (DWS) method made it possible to identify changes in the dynamics of the free movement of particles in the grease under the influence of temperature, which changed the viscoelastic properties of the grease. Changes in the parameters determined by DWS method influenced...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10624914/ https://www.ncbi.nlm.nih.gov/pubmed/37923748 http://dx.doi.org/10.1038/s41598-023-45669-0 |