In four polyethylenes, short- and long-chain branching raise the pressure–viscosity coefficient while polydispersity does not, and all samples obey time–pressure superposition.
Theory of the Viscosity of Liquids as a Function of Temperature and Pressure
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Effects of long-chain branching, short-chain branching, and polydispersity on pressure sensitive rheology of polymer melts
In four polyethylenes, short- and long-chain branching raise the pressure–viscosity coefficient while polydispersity does not, and all samples obey time–pressure superposition.