Graphene has attracted much attention from the science world because of its mechanical, thermal, and physical properties. Graphene nanofluid is well known for its easy synthesis, longer suspension stability, higher heat conductivity, lower erosion, corrosion, larger surface area/volume ratio, and lower demand for pumping power. This article is an audit of experimental outcome about the preparation and stability of graphene-based nanofluids. Numerous researches to prepare and stabilize graphene-based nanofluids have been developed, and it is indispensable to create a complete list of the approaches. This research work outlines the advancement on preparation and assessment methods and the techniques to enhance the stability of graphene nanofluids and outlook prospects.

Nanofluids obtained from halloysite and de-ionized water (DI) were prepared by using surfactants and changing pH for heat-transfer applications. The halloysite nanotubes (HNTs) nanofluids were studied for several volume fractions (0.5, 1.0, and 1.5 vol%) and temperatures (20, 30, 40, 50, and 60 °C). The properties of HNTs were studied with a scanning electron microscope (SEM), energy-dispersive X-ray analysis (EDX), Fourier-transform infrared (FT-IR) spectroscopy, X-ray powder diffraction (XRD), Raman spectroscopy and thermogravimetry/differential thermal analysis (TG/DTA). The stability of the nanofluids was proven by zeta potentials measurements and visual observation. With surfactants, the HNT nanofluids had the highest thermal conductivity increment of 18.30% for 1.5 vol% concentration in comparison with the base fluid. The thermal conductivity enhancement of nanofluids containing surfactant was slightly higher than nanofluids with pH = 12. The prepared nanofluids were Newtonian. The viscosity enhancements of the nanofluid were 11% and 12.8% at 30 °C for 0.5% volume concentration with surfactants and at pH = 12, respectively. Empirical correlations of viscosity and thermal conductivity for these nanofluids were proposed for practical applications.

The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non‐Newtonian thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non‐thermal treatments, such as ultrasound, microfiltration, high‐pressure processing (HPP), and ultraviolet C (UV‐C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles—set, stirred, Greek, and drinkable—develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non‐destructive rheological testing during production, the impact of extended storage, and the development of plant‐based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.

Over many years, great efforts have been made to develop new fluids for heat transfer applications. In this paper, the thermal conductivity (TC) and viscosity of SiO₂–P25 TiO₂ (SiO₂–P25) hybrid nanofluids were investigated for different nanoparticle volume concentrations (0.5, 1.0 and 1.5 vol%) at five various temperatures (20, 30, 40, 50 and 60 °C). The mixture ratio (SiO₂:P25) in all prepared hybrid nanofluids was 1:1. Besides, pure SiO₂, P25 nanofluids were prepared with the same concentrations for comparison with the hybrid nanofluids. The base fluid used for the preparation of nanofluids was a mixture of deionized water and ethylene glycol at a ratio of 5:1. Before preparing the nanofluids, the nanoparticles were analyzed with energy-dispersive X-ray analysis, scanning electron microscope, X-ray powder diffraction, and Fourier transform infrared spectroscopy. The zeta potentials of the prepared nanofluids except SiO₂ nanofluids were above 30 mV. These nanofluids were visually observed for stability in many days. The TC enhancement of the hybrid nanofluid was higher than the pure nanofluid. In particular, with 1.0 vol% concentration, the maximum enhancement of SiO₂, P25 and SiO₂–P25 nanofluids were 7.5%, 9.9% and 10.5%, respectively. The rheology of the nanofluids was Newtonian. The viscosity increment of SiO₂, P25 and hybrid nanofluids were 19%, 32% and 24% with 0.5 vol% concentration. A new correlation was developed for the TC and dynamic viscosity of SiO₂–P25 hybrid nanofluid.

A comparative research on stability, viscosity (µ), and thermal conductivity (k) of carbon nanosphere (CNS) and carbon nanopowder (CNP) nanofluids was performed. CNS was synthesized by the hydrothermal method, while CNP was provided by the manufacturer. Stable nanofluids at high concentrations 0.5, 1.0, and 1.5 vol% were prepared successfully. The properties of CNS and CNP nanoparticles were analyzed with Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), X-ray photoelectron spectroscopy (XPS), specific surface area (S_BET), X-ray powder diffraction (XRD), thermogravimetry/differential thermal analysis (TG/DTA), and energy dispersive X-ray analysis (EDX). The CNP nanofluids have the highest k enhancement of 10.61% for 1.5 vol% concentration compared to the base fluid, while the CNS does not make the thermal conductivity of nanofluids (k_nf) significantly higher. The studied nanofluids were Newtonian. The relative µ of CNS and CNP nanofluids was 1.04 and 1.07 at 0.5 vol% concentration and 30 °C. These results can be explained by the different sizes and crystallinity of the used nanoparticles.