Journal of Cleaner Production
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2025
·
IF 10
Kuiling Wei,Xuejuan Cao,Yan Wu,Boming Tang,Bailin Shan,Xinqiang Zhang
In recent years, self-healing waterborne polyurethanes (SWPUs) with stimuli-responsive properties have attracted increasing attention. It is critical that dynamic crosslinking networks are designed to respond to appropriate stimulus. In this work, the effects of disulfide bonds, acylhydrazone bonds, and intrinsic hydrogen bonding on the mechanical properties, self-healing performance, and degradation behavior of SWPUs were explored. Initially, disulfide bonds were introduced into the crosslinked networks through a simple chemical modification of cystamine dihydrochloride, providing a cost-effective alternative to typical disulfide bond monomers. Subsequently, bio-based vanillin was used to cap isocyanate groups at ratios of 0.25, 0.5, 0.75, and 1.0, creating reactive sites for the condensation of diacylhydrazine with carbonyl groups. By adjusting the end-capping ratios, varying concentrations of acylhydrazone bonds were incorporated into the networks. The results indicated that increasing the end-capping ratio led to >83.4 % self-healing efficiency of SWPUs under both thermal and acidic conditions. The disordered hydrogen bonds improved the fracture strength of SWPUs, while the ordered hydrogen bonds enhanced the stiffness during stretching. In addition, the degradation test results revealed that SWPU was fully decomposed in a THF solvent (2-mercaptoethanol/deionized water/THF = 2/2/8, volume ratio). This excellent degradability is primarily attributed to the combined effects of imine hydrolysis, dynamic disulfide bonds, and copolymer fragmentation at single bonds near the carbonyl groups. This work presents a novel approach for designing polyurethane elastomers with multiple dynamic adaptive networks, offering the potential for low-cost production and cleaner preparation.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Peishan Li,Yongguo Jin,Long Sheng
Three egg white protein powders under different treatments (untreated, microwave-alone treated and microwave-assisted phosphorylation modification) were prepared and their physicochemistry and rehydration behavior were investigated in this study. Scanning electron microscopy (SEM) and physical property measurements showed that the particle size and specific surface area decreased and increased, respectively, in phosphorylated egg white protein and that the particles became looser and more porous. Fourier Transform infrared spectroscopy (FTIR) showed that phosphate groups were successfully introduced into the egg white protein side chain. After phosphorylation modification via microwave treatment of the egg white protein, the egg white protein had increased electronegativity and reduced surface hydrophobicity. Treatment with microwave heating had a negative impact on the rehydration of egg white powder, and phosphorylation modification inhibited this effect to some extent. Compared with microwave-alone treated egg white protein powder, phosphorylated egg white powder showed increased wettability, dispersibility and solubility under alkaline conditions and at 20–40 °C. The maximum solubility of phosphorylated egg white powder (95.52 g/100 g) was higher than that of native egg white powder (93.16 g/100 g) and microwave-alone treated egg white powder (92.76 g/100 g) at pH 10.0.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
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IF 4.3
Zhiwen Shen,Aonan Luan,Shixian Yi,Jinhong Wu,Faxiang Wang,Yongle Liu,Xianghong Li
In this study, atmospheric cold plasma (CP) was applied to treat dried fish products at 65 kV and 60 Hz, and its effects on the composition associated with the physicochemical properties were investigated. The CP treatment for 5 min induced the fracture and contraction of fish muscle fibers and increased the microporous structure, and the moisture content of the samples reduced from 39.88 % to 37.88 %. Compared to the control group, the 5-min CP treatment decreased the puncture hardness from 10.42 to 8.43 N ( p < 0.05), and increased the final rehydration ratio from 20.86 % to 28.84 %. In addition, the 5-min CP treatment increased cathepsin B + L by 58 %, and increased trichloroacetic acid (TCA) soluble peptides content by 12 % ( p < 0.05), which indicated that CP contributed to protein degradation. Besides, the CP treatment also promoted lipid oxidation (TBARs value increased from 1.12 to 1.96 mg/Kg) and the production of dicarbonyl compounds (3-deoxyglucuronide and 2,3-butanedione were increased from 0.56 and 0.51–0.95 and 1.75 μg/g, respectively) ( p < 0.05). In conclusion, CP is promising for improving storage stability, chewiness and rehydration of dried fish products, which associated with moderate protein degradation and lipid oxidation in fish muscle.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 33
·20093-20100
·
IF 3.108
Ye Xiao,Huihua Huang,Xiaohong Peng
Polyurethanes can be modified to obtain an intrinsic self-healing property, which is the ability to self-recover from the damage of bulk materials, by changing the ways of increasing the density of hydrogen bonds or by inducing additional reversible crosslinks. An environment-friendly self-healing waterborne polyurethane (SHWPU) containing sulphonate groups was synthesized from isophorone diisocyanate, poly(tetramethylene glycol) and poly(1,4-butylene adipate glycol) and dispersed in water using the aliphatic diamine sulphonate as a hydrophilic chain-extender. The SHWPU coatings show a higher healing efficiency than the coatings without sulphonate group chains extended by ethylenediamine (EDA). With an increase in the soft contents, the healing efficiency increases, by virtue of which the polymer can completely recover itself at a temperature of 100 °C for 18 h. Moreover, significant phase separation of the continuous soft phase distributed with a spot-like hard phase is observed, which is due to the formation of ionic clusters.
研究领域:
材料科学
·
高分子化学
✓ 已验证
产品关联
DOI
高影响因子
Materials Advances
·
2022
·Vol. 3
·期 16
·6609-6618
·
IF 0
Mengyun Zhang,Shanjun Ding,Riming Cong,Yunjun Luo
Waterborne polyurethanes (WPUs), commonly used as coatings and adhesives, produce microcracks when suffering from severe environmental stimuli or continuous mechanical loads. So far, there have only been limited self-healing functional groups, such as disulfide bonds, or Diels–Alder reactions, utilized in WPUs. Herein, we have prepared a novel self-healing waterborne polyurethane (SHWPU) by introducing silver–thiol coordination interactions, which exhibit excellent self-healing performance. WPU–Ag@S-0.50 with microcracks could recover to its original state at room temperature within 30 min. The self-healing efficiency in terms of its tensile strength is 98.69%, demonstrating that introducing silver–thiol coordination interactions is an effective strategy to realize self-healing.
研究领域:
材料科学
·
高分子化学
✓ 已验证
产品关联
DOI
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shengxin Ji,Yong Yang,Huipin Li,Zhen Li,Biao Suo,Minghui Fan,Zhilu Ai
This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa , thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa –fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % ( p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity ( p < 0.05).
研究领域:
食品科学
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微生物学
·
食品加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jun Wang,Yuxian Chen,Hui Wang,Shuyao Wang,Zina Lin,Lili Zhao,Huaide Xu
The impacts of ethanol pretreatment and blanching on moisture transfer, microstructure, and nanostructure of cell-wall polysaccharides of apple slices were studied. The physicochemical properties, namely, color, rehydration, and antioxidant capacity were also evaluated. The results corroborated that the use of ethanol and blanching reduced drying time 45–60% and 21–42% at various drying temperatures (50, 60, 70, and 80 °C), respectively, compared to controls. Ethanol loosened the cell wall structure, thereby reducing the internal resistance of moisture diffusion, and the changes in cell wall structure caused by blanching were mainly due to the β-elimination degradation of pectins. Both samples of ethanol pretreatment and blanching possessed lower browning index and higher antioxidant capacity compared with the untreated ones. Overall, ethanol pretreated products exhibited the shortest drying time, less color change and higher antioxidant capacity. These results provide new insights on possible mechanisms about ethanol pretreatment and blanching to improve drying.
研究领域:
食品科学
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化学工程
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2023
·
IF 9.9
Qingli Qu,Anquan Yang,Jing Wang,Min Xie,Xiaoli Zhang,Dan Huang,Ranhua Xiong,Dong Pei,Chaobo Huang
Chitosan microparticles are frequently used for the encapsulation of ingredients, owing to their pH-responsive, renewable, biocompatible and antimicrobial properties. Herein, pH-responsive antibacterial encapsulation carriers in chitosan-phytate (CS-PA) microparticles with various morphologies were prepared by gas-shearing microfluidics . Microparticles sizes were tuned by gas flow rate in production, and the CS and PA concentration significantly dominated the morphology of microparticles. Additionally, microparticles exhibit great storage stability, lyophilizing rehydration performance, pH-responsive behavior, as well as antibacterial and biocompatible effect, indicating that CS-PA microparticles are expected to become an ideal carrier for the actives encapsulation in pharmaceutical, food and cosmetic industries.
研究领域:
药学
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材料科学
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生物技术
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食品科学
·
化妆品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jie Jia,Xixi Zhang,Xin Jia,Jiayi Duan,Ziyan Wu,Xiaofan Deng,Junlin Ge
In this study, we investigated the protein structures, powder characteristics, as well as rehydration and emulsifying properties of spray-dried egg yolk powder after short-time lactic acid fermentation (3.5 h). Results indicate that fermentation improved the rehydration and emulsifying properties of yolk powder. Limosilactobacillus reuteri -fermented yolk powder exhibited better wettability due to the porous structure of particles and higher hydrophilicity. Lacticaseibacillus rhamnosus -fermented yolk powder had an enhanced coefficient of stability due to its smaller particles and higher surface charge. The higher water solubility of fermented yolk powder samples is mainly attributed to their lower hydrophobicity and higher zeta potential. The enhanced emulsifying activity of fermented yolk powder samples is primarily related to their increased β-turn structure and better solubility. Furthermore, fermentation treatment altered powder moisture content and bulk densities, while not affecting its flow behavior and thermal stability. This study provides an effective approach to improving the quality of yolk powder.
研究领域:
食品科学
·
生物技术
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）