In four polyethylenes, short- and long-chain branching raise the pressure–viscosity coefficient while polydispersity does not, and all samples obey time–pressure superposition.
The effects of pressure and temperature upon the viscosities of liquids with special reference to polymeric liquids
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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.