Effect of surface hydrophobicity on critical pinning concentration of nanoparticles to trigger the coffee ring formation during the evaporation process of sessile drops of nanofluids

Lin, S.-Y.S.-Y.LinYang, K.-C.K.-C.YangChen, L.-J.L.-J.ChenLI-JEN CHEN2018-09-102018-09-102015http://www.scopus.com/inward/record.url?eid=2-s2.0-84923166149&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/391340[SDGs]SDG6Effect of surface hydrophobicity on critical pinning concentration of nanoparticles to trigger the coffee ring formation during the evaporation process of sessile drops of nanofluidsjournal article10.1021/jp509547n