Fundamental structure-function relationships in vegetable oil based phase change materials: A critical review

Recent advances in phase change materials for thermal energy storage

“…68 Using approaches similar to those discussed in Section 2.2, the literature concerning the relationship between molecular structure (chain length, number and types of functional groups, polarity, symmetry and isomerism) of vegetable oils and their thermal properties as relates to their potential use as PCMs, has been critically organized recently. 70 The authors concluded that the flexibility of alkyl chains in vegetable-oil based PCMs places an intrinsic limit on their enthalpies of fusion, which could be mitigated by the insertion of multiple polar functional groups or phenyl groups, 70 but likely would significantly increase costs.…”

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

“…Adding coconut oil to olive oil decreased the dynamic viscosity of the oil but increased its lubrication properties (Charoo et al, 2023). Overall, oils containing saturated longer-chain free fatty acids with functional polar groups are more viscous and better lubricants (Soodoo et al, 2022). However, this work has been done using hard surface tribology at loads that are not representative of in-mouth conditions (Prakash et al, 2013).…”