CERAMICS INTERNATIONAL
·
2020
·
IF 3.83
Feng Xiaoxin,Zhou Tingting,Liu Zhigang,Yang Lirong,Wang Chunmei,Xie Yuantao,Li Qinglong
Iron oxide red (IOR) is a kind of byproduct from spray pyrolysis treatment process of pickling waste liquid. In this project, manganese oxide and manganese cerium co-oxide were loaded onto the surface of IORto prepare IOR supported manganese oxide (Mn x /IOR) and IOR supported manganese-cerium co-oxide (Mnx-Cey/IOR) catalysts by a simple combustion method. Low temperature NH3-selective catalytic reduction (NH3-SCR) denitrification properties of the synthetic catalysts were studied. XRD , SEM, EDS , TEM, BET, XPS, H 2 -TPR and NH 3 -TPD were used to characterize the physiochemical properties of the catalysts. The results show that during the combustion process for preparing Mnx/IOR catalyst, MnO x , almost all in amorphous phase, can be well distributed on the surface of the IOR carrier. The NO x conversions of Mn x /IOR catalyst gradually increase with the increase of MnO x loading amount within a specific working temperature range (<200 °C). When MnO x loading amount x is 0.43, the NO x conversion is up to 85% at most. The low temperature NH 3 -SCR activity of Mn x /IOR catalyst can be enhanced remarkably by introducing cerium . The NO x conversions of Mn 0.43 -Ce y /IOR catalyst at the operating temperature range (<200 °C) increase steadily with the cerium adding amount increasing. All the Mn 0.43 -Ce y /IOR catalysts show excellent denitrification efficiency (more than 90%) at about 160 °C. Compared with Mn 0.43 /IOR catalyst, Mn 0.43 -Ce 0.1 /IOR shows excellent denitrification performance and application prospect because of its higher manganese valence state, enhanced redox capacity, larger specific surface area, and significantly improved surface acidity and anti-SO 2 poisoning ability.
研究领域:
环境科学
·
催化化学
✓ 已验证
产品关联
DOI
高影响因子
WATER RESEARCH
·
2018
·
IF 7.051
Wei Ding,Jing Xu,Tao Chen,Chengshuai Liu,Jinjun Li,Feng Wu
Previous studies have shown that the oxidation of Fe(II) by molecular oxygen can lead to the co-oxidation of As(III) at neutral pH. However, the mechanism of As(III) oxidation in the presence of Fe(II) with respect to the interaction between As(III) and Fe(II) is still unclear. In this work, we examined the oxidation of As(III) in the presence of Fe(II) in air-saturated water, which is affected by pH, co-existing phosphate, and scavengers ( tert -butanol, superoxide dismutase, catalase and dimethylsulfoxide). Results confirm that the formation of the Fe(II)–As(III) complex (formation constant, K Fe(II)–As(III) = 10 3.86 M –1 ) plays an extremely important role in the initial stage of As(III) oxidation at pH 7.25. The oxidation of Fe(II)–As(III) promotes the production of H 2 O 2 and colloidal ferric hydroxide. H 2 O 2 reacts with the Fe(II)–As(III) complex through oxidizing Fe(II) to Fe(IV), which then causes the partial oxidation (ca. 50%) of As(III). The other part of As(III) oxidation by H 2 O 2 occurs, in the form of Fe(III)–As(III) complex, through direct electron transfer from As(III) to H 2 O 2 but not through Fe(IV). This work provides new mechanistic insight into arsenic and iron redox chemistry in the environment and furthers our understanding of Fenton reactions at neutral pH.
研究领域:
环境化学
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氧化还原化学
·
水处理
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jiaxin Chen,Chuanai Cao,Dongxue Yuan,Xiufang Xia,Qian Liu,Baohua Kong
Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths. This was indicated by higher levels of N′-formyl- l -kynurenine (NFK) and carbonyl, lower fluorescence intensity and more serious unfolding of protein structure. Moreover, control sample showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrated that altered levels of adsorbed proteins induced by different ionic strengths play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FUEL
·
2023
·
IF 7.4
Fukun Bi,Shuting Ma,Bin Gao,Yang Yang,Lexun Wang,Fuhao Fei,Jingcheng Xu,Yuandong Huang,Minghong Wu,Xiaodong Zhang
Herein, Pd and Pt-catalysts loaded on non-oxide support (g-C 3 N 4 ) were prepared and compared for CO and toluene co-oxidation, and Pt/C 3 N 4 presented excellent catalytic performance. A series of characterizations including TEM, H 2 -TPR, O 2 -TPR and XPS etc., indicated that Pt/C 3 N 4 exhibited the smaller Pt NPs, better low temperature reduction ability, more active oxygen species and positive charged Pt species, which could account for its better catalytic performance. Additionally, DFT calculations further confirmed that the lower activation barrier of O 2 and the higher adsorption for CO and toluene triggered the efficient CO and toluene degradation over Pt/C 3 N 4 . Interestingly, the introduction of H 2 O (10.0 vol%) suppressed the catalytic performance of Pd/C 3 N 4 , while expedited CO and toluene oxidation over Pt/C 3 N 4 , which was revealed by DFT calculations. Furthermore, the difference in degradation intermediates, corresponding distributions and toxicity generated during toluene oxidation under different conditions over Pd/C 3 N 4 and Pt/C 3 N 4 were exposed. Compared with Pd/C 3 N 4 , less variety, toxicity and content of intermediates produced over Pt/C 3 N 4 . This work would inspire many rational designs of supported noble metal catalysts for environmentally friendly catalysis.
研究领域:
催化化学
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环境科学
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2025
·Vol. 15
·期 16
·12671-12676
·
IF 4.6
Bing Zhang,Haoqing Ma,Feng Tao,Chengsifan Lei,Lei Zhang,Chaohui He,Meng Huang
Iron/manganese-based layered transition metal oxides have emerged as competitive cathode candidates for sodium-ion batteries (SIBs) due to their high theoretical capacity and naturally abundant constituent elements. Nevertheless, implementation challenges persist due to irreversible phase transformations and substantial capacity fading during cycling. Herein, we present a novel P2-type Na0.73Fe0.2Mn0.52Co0.2Mg0.05Li0.03O2 (designated as P2-NFMO-CoMgLi) cathode material characterized by coupled cationic and anionic redox. The rational doping of Li+ into transition metal (TM) sites activates the reversible oxygen redox chemistry and suppresses the Jahn–Teller distortions. In addition, the doping of Mg2+ effectively inhibits Na+ vacancy ordering in low-voltage regimes (<2.5 V), and Co2+ incorporation concurrently improves specific capacity and stabilizes the TM–O bonding networks. Consequently, the P2-NFMO-CoMgLi cathode exhibits a high capacity of 178 mA h g−1 at 20 mA g−1 and a 68% capacity retention over 150 cycles at 200 mA g−1. Ex situ XPS characterization reveals that oxygen redox processes occur and provide extra capacity at high voltage. These findings provide a fundamental understanding of voltage-induced cation–anion redox in layered oxide cathodes, advancing the rational design of high-energy-density SIB systems.
研究领域:
材料科学
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电化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jianhua Yi,Jianqin Ning,Zhenbao Zhu,Leqi Cui,Eric A. Decker,David Julian McClements
In this study, the interfacial composition of protein-stabilized emulsions was manipulated by adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate and extent of lipid and protein oxidation was then measured for emulsions with different interfacial compositions. Lipid and protein co-oxidation were studied in walnut oil-in-water (O/W) emulsions (5% v/v oil, 1.0% w/v protein, 0–1.0% w/v Tween 20, pH 7). The interfacial tension, protein surface load, surface potential, and mean particle size of the emulsions decreased as the surfactant concentration increased, suggesting that caseinate was displaced by Tween 20. Emulsions stabilized solely by caseinate exhibited relatively slow lipid oxidation when incubated in the dark at 45 °C for up to 8 days, as determined by lipid hydroperoxides and 2-thiobarbituric acid-reactive substances (TBARS). In contrast, the caseinate itself was rapidly oxidized, as shown by carbonyl formation, intrinsic fluorescence loss, and electrophoresis measurements. Competitive displacement of adsorbed caseinate by Tween 20 reduced protein oxidation but promoted lipid oxidation, indicating that adsorbed proteins were more sensitive to oxidation themselves but also more efficient at protecting lipids from oxidation than non-adsorbed ones. These results demonstrate the important role that interfacial composition plays on the oxidative stability of food emulsions containing mixtures of emulsifiers.
研究领域:
食品科学
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化学
·
胶体与表面科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yi Liao,Mengxue Kang,Tianzhan Kou,Shizhang Yan,Tianyao Chen,Yu Gao,Baokun Qi,Yang Li
Oil bodies (OBs) are organelles for storing lipids, and they are composed of lipid cores and monolayer phospholipid protein membranes. During storage, membrane proteins anchored in the lipid core are often damaged by lipid oxidation products, leading to oxidative damage and a decreased quality of emulsified foods. Here, three natural antioxidants (gallic acid (GA), epigallocatechin gallate (EGCG), and tannic acid (TA)) were added to OB emulsions to study the effects of polyphenols on protein interfacial properties during oxidation and the lipid-protein co-oxidation behavior. Compared to GA, EGCG and TA with higher molecular weights and hydroxyl substitution showed better antioxidant activity, metal chelating activity, iron reduction ability, and affinity for OB. The polyphenols significantly reduced the contents of free amino and sulfhydryl groups in OB. Infrared spectroscopy analysis indicate that hydrogen bonding and hydrophobic interactions may exist between the polyphenols and OB. During storage, polyphenols inhibited >23% of the primary and secondary lipid oxidation products in the emulsions, whereas the formation of carbonyl groups and disappearance of sulfhydryl groups were only inhibited by 10.7% and 7.4%, respectively, indicating that polyphenols preferentially inhibited lipid oxidation over protein oxidation. Electrophoresis results showed that moderate oxidation (3 days of storage) disrupted the disulfide bonds of proteins. Note that moderate oxidation enhanced the interfacial properties of OB proteins, whereas excessive oxidation led to protein aggregation. This study offers new perspectives on using polyphenols to regulate the lipid-protein co-oxidation in OB, as well as the different properties of OB proteins after oxidation.
研究领域:
食品科学
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化学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jiaxin Chen,Xue Liang,Baohua Kong,Hui Wang,Hongwei Zhang,Jie Tang,Qian Liu,Xin Li
Addition of different (−)-epigallocatechin-3-gallate (EGCG) (0, 100, 200, 500 or 1000 mg/L emulsion) on the interfacial composition and protein-lipid co-oxidation of whey protein isolate (WPI)-stabilised oil-in-water (O/W) emulsions were studied, and underlying mechanisms were also explored. The results indicated that the physical stability of emulsions gradually decreased with the increasing level of EGCG during storage, which clearly verified by decreasing ζ-potential absolute values and increasing droplet size. Moreover, the combination between WPI and EGCG by covalent/non-covalent binding for either adsorbed proteins (AP) or unadsorbed proteins (UAP) led to aggregation and conformational changes in WPI, which confirmed and characterised by electrophoresis, fluorescence quenching, and molecular docking simulation. Meanwhile, the concentration of AP slightly decreased as a function of EGCG level and storage time, however, the UAP showed the opposite change tendency, indicating that EGCG could effectively modulate the interfacial adsorption property of WPI in O/W emulsions. In addition, the incorporation of EGCG efficiently suppressed protein-lipid co-oxidation of O/W emulsions during storage, which was illustrated by hierarchical cluster and correlation analysis between protein and lipid oxidation products. Our results clearly revealed the viability of the EGCG to modulate the interfacial composition and retard the co-oxidation of O/W emulsions with enhanced storability.
研究领域:
食品科学
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化学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Jiaxin Chen,Xin Li,Chuanai Cao,Baohua Kong,Hui Wang,Hongwei Zhang,Qian Liu
The physical stability, interfacial composition and protein-lipid co-oxidation of O/W emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and 9.0) with fixed storage times were assessed in the present study. The results revealed that different pH conditions had distinct effects on the physical stability of the emulsions, as verified by the droplet size, ζ-potential and interfacial composition. Acidic conditions had an unnoticeable impact on protein-lipid co-oxidation. Remarkable physical barrier-like protection of the lipid core provided by adsorbed proteins (AP) was observed in the O/W emulsions under neutral conditions. However, alkaline conditions (pH 9.0) could induce the most severe protein-lipid co-oxidation when the storage time was extended, as indicated by the highest levels of protein and lipid oxidation products (carbonyl, N′-formyl- l -kynurenine, lipid hydroperoxides, thiobarbituric acid-reactive substances and volatile lipid oxidation products), in addition to the obvious molecular changes in unadsorbed proteins (UAP) or AP. Free radicals and metal ions could more easily react with highly unfolded and negatively charged AP under strong alkaline conditions. Our findings clearly revealed that the co-oxidation phenomenon of O/W emulsion systems were closely related to the synergistic effects between the transformation of interfacial composition and aggregation of oil droplets that occurred under different pH conditions.
研究领域:
食品科学
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化学
·
生物物理学
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2021
·
IF 4.539
Jiaxin Chen,Xin Li,Baohua Kong,Qian Chen,Qian Liu
The present study mainly assessed the effects of different homogenisation methods on protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised oil-in-water (O/W) emulsions during storage. The results revealed that the changes in levels of adsorbed proteins induced by different homogenisation methods could significantly affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from microfluidisation homogenisation (MFH) emulsions than in those extracted from ultrasound homogenisation (UH) and high-pressure homogenisation (HPH) emulsions. This was indicated by increased levels of N′-formyl- L -kynurenine (NFK) and carbonyl, decreased fluorescence intensity and more serious aggregation. Moreover, MFH emulsions showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrate that adsorbed proteins play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions, which tend to sacrifice themselves to protect lipids from oxidation under a better physical stability of O/W emulsions.
研究领域:
食品科学
·
化学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Jiaxin Chen,Jingming Zhang,Zihan Xu,Baohua Kong,Hui Wang,Jie Tang,Qian Liu,Xin Li
Resveratrol , a non-flavonoid polyphenol found mainly in red grapes and peanuts, with excellent antioxidant and protein-binding properties. This present work was aimed to systematically investigate the effects and mechanism of incorporation of different levels (0, 0.2, 0.4, 0.8, and 2.0 mM) of resveratrol on the interfacial adsorption behaviour and protein-lipid co-oxidation of whey protein isolate (WPI)-stabilised oil-in-water (O/W) emulsions. The results showed that the physical stability of the O/W emulsion was gradually enhanced with increasing resveratrol levels, which was clearly evidenced by increasing absolute ζ-potential values and decreasing droplet size. Moreover, the content of adsorbed proteins (AP) slightly increased as a function of resveratrol level, which evidenced that resveratrol could effectively modulate the interfacial adsorption behaviour of WPI in O/W emulsions. Meanwhile, molecular docking simulation showed that the resveratrol could bind to WPI through hydrogen bonding and hydrophobic interaction. Compared to unadsorbed proteins (UAP), the structural characteristics and molecular mass of AP were more affected by resveratrol, which was confirmed and characterised by electrophoresis and fluorescence. Furthermore, incorporation of resveratrol only retarded, but did not completely inhibit, protein-lipid co-oxidation of O/W emulsions under an accelerated oxidation condition, as demonstrated by oxidation stability, hierarchical cluster, and correlation analysis. Our results clearly demonstrated that the resveratrol could modulate the interfacial adsorption of WPI and retard the protein-lipid co-oxidation of WPI-stabilised O/W emulsions with enhanced storability, further broadening the application of resveratrol in the food industry.
研究领域:
食品科学
·
化学
·
生物物理学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Advanced Energy Materials
·
2021
·Vol. 11
·期 31
·2101370
·
IF 29.368
Shuo Wang,Mingxue Tang,Qinghua Zhang,Baohua Li,Saneyuki Ohno,Felix Walther,Ruijun Pan,Xiaofu Xu,Chengzhou Xin,Wenbo Zhang,Liangliang Li,Yang Shen,Felix H. Richter,Jürgen Janek,Ce-Wen Nan
All-solid-state batteries with conversion-type cathodes promise to exceed the performance of lithium-ion batteries due to their high theoretical specific energy and potential safety. However, the reported performance of solid-state batteries is still unsatisfactory due to poor electronic and ionic conduction in the composite cathodes. Here, in situ formation of active material as well as highly effective ion- and electron-conducting paths via electrochemical decomposition of Li 6 PS 5 Cl 0.5 Br 0.5 (LPSCB)/multiwalled carbon nanotube mixtures during cycling is reported. Effectively, the LPSCB electrolyte forms a multiphase conversion-type cathode by partial decomposition during the first discharge. Comprehensive characterization, especially operando pressure monitoring, reveals a co-redox process of two redox-active elements during cycling. The monolithic LPSCB-based cell shows stable cycling over 1000 cycles with a very high capacity retention of 94% at high current density (0.885 mA cm −2 , ≈ 0.7 C) at room temperature and a high areal capacity of 12.56 mAh cm −2 is achieved.
研究领域:
材料科学
·
电化学
·
储能
·
全固态电池
·
电池技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）