activity
20042026
most citedBuckling of Carbon Nanotubes: A State of the Art Review

142 citations · 660 across the 50 of their papers we have counts for

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Showing cond-mat.softShow all

10 papers · 1 filter

cond-mat.soft2026

Geometric Renormalization and a Chirality Threshold in Recursively Coiled Filaments

Hiroyuki Shima

Repeated coiling creates a filament hierarchy. We formulate helicalization as an iterated map acting on an arbitrary rod compliance, rather than homogenizing one prescribed constru…

cond-mat.soft2020

Scaling law for the onset of the surface wrinkling of multilayer tubes

Motohiro Sato, Kazusa Ishigami, Hiroyuki Kato +2

Surface wrinkling is an instability mode that is often observed in a wide variety of multilayer tubes under bending deformation. When the degree of applied bending exceeds a critic…

cond-mat.soft2020

Cross-sectional performance of hollow square prisms with rounded edges

Hiroyuki Shima, Nao Furukawa, Yuhei Kameyama +2

Hollow-section columns are one of the mechanically superior structures with high buckling resistance and high bending stiffness. The mechanical properties of the column are strongl…

cond-mat.soft2018★ 8 cited

Flow velocity-dependent transition of anisotropic crack patterns in CaCO pastes

Yuri Akiba, Hiroyuki Shima

We investigate the desiccation crack patterns on the surface of a drying paste made of calcium carbonate (CaCO) powder and distilled water. Forced vibration of the CaCO pas…

cond-mat.soft2017★ 17 cited

Morphometric analysis of polygonal cracking patterns in desiccated starch slurries

Yuri Akiba, Jun Magome, Hiroshi Kobayashi +1

We investigate the geometry of two-dimensional polygonal cracking that forms on the air-exposed surface of dried starch slurries. Two different kinds of starches, made from potato…

cond-mat.soft2015

Effect of milk fat content on the viscoelasticity of mozzarella-type cheese curds

Hiroyuki Shima, Morimasa Tanimoto

The effect of fat content in cheese curds on their rheological properties was examined using dynamic shear measurements. Surplus fat addition to milk samples caused two distinct ty…