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Article
Publication date: 20 June 2023

Aytac Gokce, Saleh Bazi, Bijan Safavi, Elena Georgiadou and Nick Hajli

Customers' participation in the online health community to create value with the brand is growing research interest. In addition, customers are using social media platforms to…

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Abstract

Purpose

Customers' participation in the online health community to create value with the brand is growing research interest. In addition, customers are using social media platforms to create value in the food sector. This rises points to the need to study consumers' interactions with online communities and the role of social media content and customer satisfaction in such an environment.

Design/methodology/approach

This research collects data using a survey approach. The data were analysed using a partial least square-structural equation modelling (PLS-SEM).

Findings

The findings indicated the impact of social media content and satisfaction on value co-creation in healthy food online communities. The study’s results provide significant new insights into the food sector during the pandemic.

Originality/value

This research enhances the knowledge of satisfaction and value co-creation in the social media context. The findings build on the previous literature on value co-creation, add to the food sector and explain the mediating role of satisfaction between social media content and value co-creation.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 7 February 2023

Selinay Gumus, Kaan Aksoy and Ayse Aytac

This study aims to investigate the effects of nano or inorganic fillers on unsaturated polyester’s (UPE) thermal, mechanical, and physical properties. UPE reinforced with…

230

Abstract

Purpose

This study aims to investigate the effects of nano or inorganic fillers on unsaturated polyester’s (UPE) thermal, mechanical, and physical properties. UPE reinforced with nanoparticles shows better properties than the pure polymer itself. Nano or inorganic fillers are used in the polymeric matrix to improve thermal, mechanical and physical properties.

Design/methodology/approach

To improve thermal, mechanical and physical properties, UPE resin was modified with silica (S), boron nitride (BN) and S/BN hybrid nanoparticles at different ratios. Viscosity and solids content measurement, Fourier transform infrared spectroscopy, contact angle measurement, scanning electron microscopy (SEM), thermogravimetric analysis (TGA) and thermal conductivity coefficient tests were performed on the samples.

Findings

In the SEM analysis, the UPE sample showed a smooth appearance, while all samples containing additives showed phase separation and overall heterogeneous distribution. TGA results demonstrated that the thermal stability of the resin increased in the presence of S and BN additives. According to the results, it was observed that the presence of S and BN additives in the UPE resin and the use of certain ratios improved the resin properties.

Originality/value

As a result of the literature search, to the best of the authors’ knowledge, no study was found in which BN nanoparticles were included in the UPE resin together with S.

Details

Pigment & Resin Technology, vol. 53 no. 3
Type: Research Article
ISSN: 0369-9420

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