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上海交通大学流变学研究所,上海 200240
*俞炜,E-mail: wyu@sjtu.edu.cn;刘思俊,E-mail: liusijun@sjtu.edu.cn
收稿日期:2024-09-02,
录用日期:2024-11-08,
网络出版日期:2025-01-15,
纸质出版日期:2025-02-20
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刘长尧, 俞炜, 刘思俊. 高分子凝胶网络结构与流变行为. 高分子通报, 2025, 38(2), 318–333
Liu, C. Y.; Yu, W.; Liu, S. J. Network structures and rheological behaviors of polymer gels. Polym. Bull. (in Chinese), 2025, 38(2), 318–333
刘长尧, 俞炜, 刘思俊. 高分子凝胶网络结构与流变行为. 高分子通报, 2025, 38(2), 318–333 DOI: 10.14028/j.cnki.1003-3726.2025.24.291.
Liu, C. Y.; Yu, W.; Liu, S. J. Network structures and rheological behaviors of polymer gels. Polym. Bull. (in Chinese), 2025, 38(2), 318–333 DOI: 10.14028/j.cnki.1003-3726.2025.24.291.
高分子凝胶是三维高分子网络与溶剂组成的体系,具有介于固体与液体之间的独特软物质特性,在食品、日用品、生物组织工程、柔性电子皮肤等领域展现重要应用。流变学是研究物质流动与变形的一门科学,流变学表征是深入理解高分子凝胶网络结构及变形规律的重要工具,为揭示凝胶网络微观作用机制提供重要视角,为建立网络结构与流变性质的关系奠定实验基础,为设计制备新型多功能凝胶材料提供理论支撑。本文首先综述了高分子凝胶网络结构的流变学研究方法,随后系统阐述了近年来高强韧高分子凝胶网络的设计原则和流变特性,最后对流变联用技术在解析高分子凝胶网络结构的前景进行展望。
Polymer gels
a system composed of three-dimensional network and solvent
have unique properties between solid and liquid
and show important application prospects in the fields of food
daily necessities
bio-tissue engineering
and flexible electronic skin
etc
. Rheology is a science that studies the flow and deformation of substances. The rheological approach is an important tool for understanding the network structure and deformation law of polymer gels
providing an important perspective for revealing the microscopic mechanism of gel network
laying an experimental foundation for
the establishment of relationship between network structure and rheological properties
and providing a theoretical support for the design and preparation of novel multifunctional gel materials. This paper firstly reviews the rheological research methods of polymer gel network structure
then systematically elaborates the design principles and rheological properties of high strength and tough gel networks in recent years
and finally makes an outlook on the application of rheological coupling technology in analyzing the network structure of polymer gels.
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