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1. Heterogeneous N-doped carbon composite NiSe2–FeSe double-shell hollow nanorods for tunable and high-efficient microwave attenuation

Author:
Zuoting Yang; Ting Wang; Jiafeng Wang; Zhengxuan Luo; Qiuyu Zhang; Baoliang Zhang
Source:
Carbon 2023 v.201 pp. 491-503
ISSN:
0008-6223
Subject:
microstructure,   etc   ; absorption; carbon; cation exchange; magnetism; nanorods; temperature;     Show all 7 Subjects
Abstract:
... To develop high-performance microwave absorbing materials, a heterogeneous NiSe₂–FeSe@NC double-shelled hollow nanorods (NiSe₂–FeSe@NC DSHNs) is constructed based on the strategies of morphology structure optimization and multicomponent recombination. First, NiSe₂–FeSe DSHNs are prepared through the cation exchange of Fe-based MOFs and subsequent selenization process. After that, the surface is co ...
DOI:
10.1016/j.carbon.2022.09.023

2. V and Cr substitution in dicalcium silicate under oxidizing and reducing conditions – Synthesis, reactivity, and leaching behavior studies

Author:
Muhammad Jawad Ahmed; Remco Cuijpers; Katrin Schollbach; Sieger Van Der Laan; Mary Van Wijngaarden-Kroft; Tiny Verhoeven; H.J.H. Brouwers
Source:
Journal of hazardous materials 2023 v.442 pp. 130032
ISSN:
0304-3894
Subject:
microstructure,   etc   ; calcium; calcium silicate; chromates; gels; oxidation; pH;     Show all 7 Subjects
Abstract:
... Dicalcium silicate (C₂S) is known to incorporate potentially hazardous metals (Cr and V) in a belite-rich cementitious system. The effect of the electrovalence nature of V and Cr on C₂S polymorphs’ (α´, β, γ) stability under oxidizing and reducing conditions as well as their reactivity are systematically investigated via analyzing oxidation states, phase composition, bonding system, and microstruc ...
DOI:
10.1016/j.jhazmat.2022.130032

3. 3D hierarchical LDHs-based Janus micro-actuator for detection and degradation of catechol

Author:
Ningning Xing; Yangsai Lyu; Jia Li; Dickon H.L. Ng; Xiaolei Zhang; Weilin Zhao
Source:
Journal of hazardous materials 2023 v.442 pp. 129914
ISSN:
0304-3894
Subject:
microstructure,   etc   ; catechol; colorimetry; detection limit; laccase; nanoparticles; nanosheets; remediation;     Show all 8 Subjects
Abstract:
... Micro/nanomotors that combine the miniaturization and autonomous motion have attracted much research interest for environmental monitoring and water remediation. However, it is still challenging to develop a facile route to produce bifunctional micromotors that can simultaneously detect and remove organic pollutants from water. Herein, we developed a novel Janus micromotor with robust peroxide-lik ...
DOI:
10.1016/j.jhazmat.2022.129914

4. Salt crystal: Natural proppant for enhancing shale reservoir production

Author:
Jiaxin Shao; Lijun You; Na Jia; Yili Kang; Mingjun Chen; Xiaowen Lei
Source:
Energy 2023 v.262 pp. 125569
ISSN:
0360-5442
Subject:
microstructure,   etc   ; compression strength; energy; particle size; shale; shale gas;     Show all 6 Subjects
Abstract:
... Salt crystals can be functioned as the proppant to support the natural fractures of shale reservoirs. It can alleviate the initial rapid production decline of the shale gas wells and solve the problem of the large particle size of the proppant entering into the natural fractures. This study carried out stress-sensitive experiments on salt crystals and proppant with single layer or high-way support ...
DOI:
10.1016/j.energy.2022.125569

5. Thermal properties and microstructural evolution of coal spontaneous combustion

Author:
Rongkun Pan; Cong Li; Jiangkun Chao; Daimin Hu; Hailin Jia
Source:
Energy 2023 v.262 pp. 125400
ISSN:
0360-5442
Subject:
microstructure,   etc   ; X-ray diffraction; calorimeters; coal; combustion; energy; heat production; temperature; China;     Show all 9 Subjects
Abstract:
... With the increase of coal energy mining depth in China, coal spontaneous combustion phenomenon becomes more frequent, which makes the safe mining of coal energy in China under serious threat. In order to prevent coal spontaneous combustion, it is significant to investigate the process of coal oxidation and spontaneous combustion by combining thermal and microstructural properties, which is a neces ...
DOI:
10.1016/j.energy.2022.125400

6. Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation

Author:
Ling Wu; Wenlong Niu; Qi Wang; Qianwen Yang; Juan Song; Qianwan Guo; Wen Gong; Xu Kang; Katsuyoshi Nishinari; Meng Zhao
Source:
Food hydrocolloids 2023 v.135 pp. 108116
ISSN:
0268-005X
Subject:
microstructure,   etc   ; dextran; emulsions; gel strength; gelatin; gelation; hardness; hydrocolloids; hydrogels; pH; separation; texture;     Show all 12 Subjects
Abstract:
... Hydrogels are important in foods. Although the hydrogel microstructure has been commonly reported, the effect of the microstructure before and after gelation on gel properties was rarely investigated. This work aims to explore the effects of micro- and macro-phase separation of type-A gelatin-dextran (GEA/DE) aqueous solutions on the rheological, texture, and hydration properties of GEA/DE hydroge ...
DOI:
10.1016/j.foodhyd.2022.108116

7. Application of supramolecular solvent based on the surface-active ionic liquid in dispersive liquid–liquid microextraction of triazine herbicides in tea samples

Author:
Jilong Li; Fengze Wu; Yupu Zhang; Ji Feng; Xiujuan Wang; Yi Yang; Zhibing Wang; Hanqi Zhang
Source:
Food chemistry 2023 v.399 pp. 133901
ISSN:
0308-8146
Subject:
microstructure,   etc   ; chemical species; dispersibility; food chemistry; ionic liquids; liquid-phase microextraction; pH; tea; tetrahydrofuran; viscosity;     Show all 10 Subjects
Abstract:
... In this study, a novel supramolecular solvent based on surface-active ionic liquid was prepared and used as an extraction solvent for dispersive liquid–liquid microextraction of four triazine herbicides in tea samples. The formation mechanism, microstructure and physicochemical properties of supramolecular solvent were studied. Some parameters, including the molar ratio of surface-active ionic liq ...
DOI:
10.1016/j.foodchem.2022.133901

8. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch

Author:
Ornicha Champrasert; Leonard M.C. Sagis; Prisana Suwannaporn
Source:
Food hydrocolloids 2023 v.135 pp. 108186
ISSN:
0268-005X
Subject:
microstructure,   etc   ; amylose; anhydrides; contact angle; droplet size; emulsions; hydrocolloids; oil-water interface; oleogels; viscoelasticity; water;     Show all 11 Subjects
Abstract:
... Oleogels were produced starting from Pickering emulsions, stabilized by octenyl succinic anhydride (OSA) modified high amylose (HS-OSA), waxy (WS-OSA), and granular cold-water swelling starch (GCWS-OSA). GCWS-OSA had the highest degree of OSA substitution (DS) and contact angle with the oil-water interface, and the smallest emulsion droplet size (0.0149, 80.4°, 12.58 μm), followed by WS-OSA (0.009 ...
DOI:
10.1016/j.foodhyd.2022.108186

9. Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy

Author:
Min Zhang; Yu-Xin Liu; Guan-Hua Zhao; Liang Song; Zi-Xuan Wu; Peng-Fei Jiang; Da-Yong Zhou; Bei-Wei Zhu
Source:
Food chemistry 2023 v.400 pp. 134055
ISSN:
0308-8146
Subject:
microstructure,   etc   ; Holothuroidea; collagen; depolymerization; food chemistry; gelatinization; hardness; integument; light microscopy; texture; transmission electron microscopy;     Show all 11 Subjects
Abstract:
... The structural foundation of texture changes in sea cucumber body wall (SCBW) during boiling was investigated using second harmonic generation (SHG) microscopy for the first time. The results from SHG signal imaging, light microscopy, scanning electron microscopy and transmission electron microscopy indicated the hierarchical structures of collagen in SCBW underwent progressive destruction with th ...
DOI:
10.1016/j.foodchem.2022.134055

10. Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Author:
Q. Wang; M. Espert; V. Larrea; A. Quiles; A. Salvador; T. Sanz
Source:
Food hydrocolloids 2023 v.134 pp. 108007
ISSN:
0268-005X
Subject:
microstructure,   etc   ; emulsions; foams; gel strength; hydrocolloids; lipid content; methylcellulose; oils; oleogels; rheology; saturated fats; texture;     Show all 12 Subjects
Abstract:
... Growing public concern about the adverse health effects of overconsumption of saturated fat has contributed to the rising research interest in the field of using healthy oils to construct edible structured oils (oloegels) as fat-based alternatives. In this study two indirect methodologies (the emulsion template approach and the foam template approach) were investigated to prepare oleogels with hyd ...
DOI:
10.1016/j.foodhyd.2022.108007

11. Embedding of conductive Ag nanoparticles among honeycomb-like NiMn layered double hydroxide nanosheet arrays for ultra-high performance flexible supercapacitors

Author:
Hucheng Fu; Aitang Zhang; Hanwen Zong; Fuhao Jin; Hanwen Guo; Jingquan Liu
Source:
Journal of colloid and interface science 2023 v.629 pp. 938-949
ISSN:
0021-9797
Subject:
microstructure,   etc   ; capacitance; carbon; carbon dioxide; cathodes; electrical conductivity; electrochemical capacitors; electrochemistry; energy density; nanosheets; nanosilver;     Show all 11 Subjects
Abstract:
... Layered double hydroxides are considered promising electrode materials for the preparation of high-energy–density supercapacitors owing to their suitable microstructure and significant electrochemical properties. In this study, honeycomb-like NiMn-layered double-hydroxide (NiMn-LDH) nanosheet arrays with numerous electron/ion channels, a large number of active sites, considerable redox reversibili ...
DOI:
10.1016/j.jcis.2022.08.175

12. Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure

Author:
Jie Zhang; John A. Duley; David M. Cowley; Paul N. Shaw; Pieter Koorts; Nidhi Bansal
Source:
Food chemistry 2023 v.403 pp. 134264
ISSN:
0308-8146
Subject:
microstructure,   etc   ; breast milk; casein; food chemistry; milk; milk fat; pasteurization; protein composition; proteomics; raw milk; whey;     Show all 11 Subjects
Abstract:
... The aim of this study was to comprehensively investigate the effect of Holder pasteurization (HoP) compared with that of hydrostatic high-pressure (HHP) processing on human milk proteins, including milk fat globule membrane (MFGM) proteins, whey proteins and caseins. Milk fat globules in milk processed by high-pressure were similar to those in raw milk in terms of their size distribution and micro ...
DOI:
10.1016/j.foodchem.2022.134264

13. Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved

Author:
Tao Zhang; Shengjun Chen; Xiaoqi Xu; Xinbo Zhuang; Yinji Chen; Yong Xue; Changhu Xue; Ning Jiang
Source:
Food hydrocolloids 2023 v.134 pp. 108034
ISSN:
0268-005X
Subject:
microstructure,   etc   ; atomic force microscopy; deformation; fish; fractal dimensions; gels; hydrocolloids; konjac mannan; models; rheology; surimi; viscoelasticity;     Show all 12 Subjects
Abstract:
... Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity and other physical properties of blended gels; however, data on the internal phase behaviour of proteins and polysaccharides in surimi gel systems are lacking. This study establishes a relationship between dynamic rheology and the phase behaviours of protein/polysaccharide-blended systems using myofibrilla ...
DOI:
10.1016/j.foodhyd.2022.108034

14. Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation

Author:
Nan-nan An; Wei-qiao Lv; Dong Li; Li-jun Wang; Yong Wang
Source:
Food chemistry 2023 v.398 pp. 133925
ISSN:
0308-8146
Subject:
microstructure,   etc   ; Curcuma longa; catechol oxidase; cell structures; curcumin; electrolyte leakage; food chemistry; pectins; peroxidase; texture; turmeric; viscoelasticity;     Show all 12 Subjects
Abstract:
... Blanching pretreatment can improve product quality and efficiency during food processing. Effects of hot-air microwave rolling blanching (HMRB) on physiochemical properties and microstructure of turmeric were investigated under various treatment times (0–10 min). Results showed that HMRB significantly changed weight, electrolyte leakage, texture, viscoelastic properties, pectin fractions content, ...
DOI:
10.1016/j.foodchem.2022.133925

15. Effects of pH and incubation temperature on properties of konjac glucomannan and zein composites with or without freeze-thaw treatment

Author:
Rui Lai; Jie Liu; Yawei Liu
Source:
Food hydrocolloids 2023 v.134 pp. 108098
ISSN:
0268-005X
Subject:
microstructure,   etc   ; crystal structure; freeze-thaw cycles; hydrocolloids; konjac mannan; pH; plastic deformation; polymers; storage modulus; temperature; texture; zein;     Show all 12 Subjects
Abstract:
... This work investigated the effect of pH and incubation temperature on the morphology and properties of konjac glucomannan (KGM)-zein composites with or without freeze-thaw treatment. When the incubation temperature was 90 °C, the composites prepared in the pH range of 10.5–11.5 were concentrated polymer solutions, while the composites prepared in the pH range of 12.0–13.0 were gels. The pH of 12.5 ...
DOI:
10.1016/j.foodhyd.2022.108098

16. Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating

Author:
Xuejiao Wang; Yongxin Yi; Chaofan Guo; Xingwei Wang; Jingyang Yu; Shuqin Xia
Source:
Food hydrocolloids 2023 v.134 pp. 108018
ISSN:
0268-005X
Subject:
microstructure,   etc   ; fish; gel strength; heat; hydrocolloids; microwave treatment; myosin heavy chains; protein degradation; saltiness; sensory evaluation; sodium; surimi;     Show all 12 Subjects
Abstract:
... The study aims to use thermal processing to enhance sodium release from surimi matrix during oral processing and therefore improve the saltiness perception. Surimi gels were prepared by one- and two-stage heating, containing water bath heating (WB90), microwave heating (MW10), two-stage water bath heating (WB40+WB90), and water bath combined with microwave heating (WB40+MW10). The physicochemical ...
DOI:
10.1016/j.foodhyd.2022.108018

17. Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions

Author:
Cristhian Rafael Lopes Francisco; Tatiana Porto Santos; Rosiane Lopes Cunha
Source:
Food hydrocolloids 2023 v.135 pp. 108117
ISSN:
0268-005X
Subject:
microstructure,   etc   ; Lupinus; droplet size; droplets; flocculation; fluorescence; food industry; grape seed extract; homogenization; hydrocolloids; hydrophobicity; protein isolates; rheology;     Show all 13 Subjects
Abstract:
... Conjugation of plant proteins with phenolic compounds has been an efficient strategy to improve the limited capacity of this kind of protein to stabilize emulsions. In this sense, the stabilizing capacity of lupin protein-grape seed extract conjugates in the form of nano (NC) or micro (MC) particles was evaluated in oil-in-water emulsions. Covalent binding between lupin protein isolate (LPI) and g ...
DOI:
10.1016/j.foodhyd.2022.108117

18. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties

Author:
Tingting Feng; Xinshuo Wang; Chunli Fan; Xuejiao Wang; Xingwei Wang; Heping Cui; Shuqin Xia; Qingrong Huang
Source:
Food chemistry 2023 v.401 pp. 134139
ISSN:
0308-8146
Subject:
microstructure,   etc   ; encapsulation; essential oils; eugenol; food chemistry; food industry; hydrogen; schiff bases; seed oils; storage quality; tea; viscoelasticity;     Show all 12 Subjects
Abstract:
... This work aimed to investigate the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure. With the incorporation of cinnamaldehyde, the Schiff base reaction between the cinnamaldehyde and proteins favored the formation of the predominantly ...
DOI:
10.1016/j.foodchem.2022.134139

19. Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure

Author:
Xiang Huang; Rui Tu; Hongbo Song; Kai Dong; Fang Geng; Lei Chen; Qun Huang; Yingmei Wu
Source:
Journal of food engineering 2023 v.338 pp. 111259
ISSN:
0260-8774
Subject:
microstructure,   etc   ; calorimetry; emulsifying; emulsions; food industry; gelatin; microscopy; particle size; pectins; separation; stabilizers; temperature; thermal stability; ultrasonics; zeta potential;     Show all 15 Subjects
Abstract:
... Double emulsions have very promising application prospects in the pharmaceutical, cosmetic, and food industries. Nevertheless, its usage in the food industry is restricted mainly due to its immense stability problems. Here, W₁/O/W₂ double emulsion was prepared by two-step emulsification method using ultrasonic emulsification technology. The physicochemical stability, rheological properties, therma ...
DOI:
10.1016/j.jfoodeng.2022.111259

20. Nutritional and physical characteristics evaluation of giant panda (Ailuropoda melanoleuca) milk in comparison with bovine and caprine milk

Author:
Zhezhe Yu; Yinghu Lei; Pengpeng Zhao; Shangchen Fu; Danhui Zhang; Jiena Shen; Linsen Zan; Yongfeng Liu
Source:
International dairy journal 2023 v.137 pp. 105502
ISSN:
0958-6946
Subject:
microstructure,   etc   ; Ailuropoda melanoleuca; cattle; electronic nose; goat milk; microscopy; milk; nutrient content; odors; particle size distribution; polyacrylamide gel electrophoresis;     Show all 11 Subjects
Abstract:
... The odour, particle size distribution, microstructure and nutrient profile of giant panda milk (GPM) was compared with bovine milk (BM) and caprine milk (CM). SDS-PAGE images of GPM showed clear, deep and uncertain bands different from those for BM and CM. GPM displayed significantly higher levels for free amino acids (p < 0.05), as well as more polyunsaturated and monounsaturated fatty acids. An ...
DOI:
10.1016/j.idairyj.2022.105502