This review highlights the frontier scientific research in the development of polymer nanocomposites for electrical energy storage applications. Considerable progress has been made over the past several years in the enhancement of the energy densities of the polymer nanocomposites via tuning the chemical structures of ceramic fillers and polymer matrix and engineering the polymer–ceramic interfaces. This article summarizes a range of current approaches to dielectric polymer nanocomposites, including the ferroelectric polymer matrix, increase of the dielectric permittivity using high‐permittivity ceramic fillers and conductive dopants, preparation of uniform composite films based on surface‐functionalized fillers, and utilization of the interfacial coupling effect. Primary attentions have been paid to the dielectric properties at different electric fields and their correlation with film morphology, chemical structure, and filler concentration. This article concludes with a discussion of scientific issues that remain to be addressed as well as recommendations for future research. © 2011 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 49: 1421–1429, 2011

Flow-induced crystallization has long been an important subject in polymer processing. Varying processing conditions can produce different morphologies, which lead to different properties. Recent studies indicated that the final morphology is in fact dictated by the initial formation of crystallization precursor structures (i.e. shish-kebabs) under flow. In this article, factors that affect the shish-kebab formation in entangled polymer melts are systematically reviewed, including the concept of coil–stretch transition, chain dynamics, critical orientation molecular weight, phase transition during shish and kebab formations. In particular, recent experimental results from in situ rheo-X-ray studies and ex situ microscopic examinations have been presented to illustrate several new findings of flow-induced shish-kebab structures in polymer melts. (1) The shish entity consists of stretched chains (or chain segments) that can be in the amorphous, mesomorphic or crystalline state. (2) The kebab entity mainly arises from the crystallization of coiled chains (or chain segments), which seems to follow a diffusion-control growth process. (3) A shish-kebab structure with multiple shish was seen in the ultra-high molecular weight polyethylene (UHMWPE) precursor. Based on the above results and recent simulation work from other laboratories, a modified molecular mechanism for the shish-kebab formation in entangled melt is presented