Materials
·
2022
·Vol. 15
·期 18
·6206
·
IF 3.748
Guangyan Zhu,Qian Peng,Ting Luo,Hao Pan,Yuehong Wang,Zhiwei Peng
The feasibility of synthesis of Ti6Al4V/SrFHA (Ca9.37Sr0.63(PO4)6F2) composites via coating strontium and fluorine co-doped HA to Ti6Al4V substrate by microwave-assisted liquid phase deposition and calcination was evaluated, with a focus on the effect of the deposition temperature from 30 °C to 70 °C. The outcomes demonstrate that strontium and fluorine can be successfully doped into HA to form a SrFHA coating with modified micromorphology which is deposited on the alloy. When the deposition temperature was 50 °C, the coating with the largest uniform continuous SrFHA coverage was obtained. After calcination, the adhesion strength and Vickers microhardness of the Ti6Al4V/SrFHA composite increased from 0.68 MPa and 323 HV to 2.41 MPa and 329 HV, respectively, with a decrease in the water contact angle from 10.88° to 7.24°, exhibiting enhancement of both mechanical properties and wettability. Moreover, the composite obtained at the deposition temperature of 50 °C exhibited good bioactivity based on the simulate body fluid (SBF) test. On account of the above features primarily as a result of the combined effect of the co-doping of strontium and fluorine, high crystallinity of SrFHA, large surface roughness, and formation of the titanium oxide transition layer, the Ti6Al4V/SrFHA composite shows great potential in dental implantology.Keywords:microwave processing;liquid phase deposition;co-doping;HA;Ti6Al4V
研究领域:
材料科学
·
生物医学工程
✓ 已验证
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Zhang Xu,Wang Rui,Zhang Wencong,Chen Cunkun,Ma Chao,Ji Ning,Zhang Nanxin,Lei Jiqing,Tian Yiming,Zhang Panpan
The shelf life of Dictyophora rubrovolvata ( D. rubrovolvata ) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintaining a high level of energy charge by delaying the decrease in ATP and ADP. Meanwhile, compared with the control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 °C, 95% RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity, and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better flavor. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xinyu Wang,Qi Zhao,Ruijie Li,Wei Liang,Qian Lin,Li Niu,Wenqing Zhao,Wenhao Li
This study aimed to probe the influence of amylose in starch granules on starch modification. Part of the amylose from sorghum starch was removed through warm water leaching, and the samples were then microwaved. The effects of treatments on starch structure, physicochemical properties, and digestibility were researched. Compared to sorghum starch without partial amylose removal, warm water leaching of amylose resulted in deeper concavity of sorghum starch granules and lower crystallinity, short-range ordering, setback and breakdown values, which disrupted the structure and thus rendered the starch granules more susceptible to microwave radiation, amplifying the advantages of microwave-modified starch. In addition, the ordered arrangement of amylose and amylopectin structures within the microwave-treated sorghum starch with pre-removed amylose were more readily disrupted, allowing enzymes to pass through more readily, thus increasing the fast-digestible starch content and digestibility of the starch. In summary, partial amylose removal can be used as a pretreatment method for modifying and expanding starch utilization in food and non-food industries while providing a new idea for developing baked foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
POTATO RESEARCH
·
2024
·
IF 2.3
Xu Jian,Zeng Fankui
Total and individual carotenoid concentrations were determined in raw potato tubers of six varieties, including Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita. The relationship between colour CIE L*a*b* and total carotenoid concentration and the effect of domestic thermal treatments on the total and individual carotenoid concentrations were also investigated. The total carotenoid content in the six potato varieties ranged from 96.48 to 875.08 µg/100 g FW. The main carotenoids were lutein, zeaxanthin, violaxanthin, and antheraxanthin. The specific composition depended on the variety, and β -carotene was not detected in all tested six potato varieties. The colour value of coordinate b * was positively and significantly correlated with total carotenoid content. Boiling had the smallest effect on the decrease of total and individual carotenoids, while microwave treatment resulted with 52.67% in the highest loss of the total carotenoid in Favorita. As for the individual carotenoids, violaxanthin followed by antheraxanthin was the most heavily affected by cooking. All four thermal treatments, baking, boiling, frying, and microwaving, decreased the carotenoid contents, and boiling is recommended as a preferred method associated with the lowest loss rate of total and individual carotenoids. Through our research, we hope to deepen our understanding of the variability in nutritional content among commonly consumed potato types.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Hongwei Cao,Danfeng Ni,Ruihan Huang,Nabil Grimi,Xiao Guan
The effects of microwave (MW) and water bath (WB) treatments on the physicochemical properties and digestibility of oat protein-starch complexes were investigated. The textural and rheological results indicated that the MW treated group exhibited greater hardness, elasticity, and cohesiveness, as well as higher G′, G″, and apparent viscosity. The results of Fourier transform infrared spectroscopy and X-ray diffraction revealed that the rapid heating by MW promoted the formation of hydrogen bonds, more stable double-helix structures, and ordered structures, thereby enhancing starch-protein complex formation. SEM further validated these findings, showing that the gel network structure formed under MW treatment was denser and more stable, which resisted enzymatic hydrolysis. Starch digestion and LOP-CPS kinetic fitting results demonstrated a slower starch digestion rate in the MW treated group. Confocal laser scanning microscope analysis of the starch-protein interactions during digestion revealed that the physical barrier formed around the starch matrix hindered the binding of starch to amylase, making the starch less susceptible to hydrolysis. Therefore, MW treatment enhanced the gel structure of starch-protein complexes while decreasing their digestibility, positioning it as a promising approach for the development of slow-digesting foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Tingting Gao,You Tian,Ji Ma,Da-Wen Sun
Wheat starch and fatty acid can combine as wheat starch-fatty acid (WS-FA) complexes playing crucial roles in health but are sensitive to ambient humidity. Therefore, microwave-processed WS-FA complexes incorporating fatty acids in different carbon chain lengths (C12 to C18) and unsaturation degrees (C18:0 to C18:3) were prepared, of which structural information, digestive characteristics and humidity-induced storage stability were investigated. Results showed that both chain lengths and unsaturation degrees of fatty acids affected the structural and digestive properties of WS-FA complexes. According to the moisture absorption behaviours, WS-FA complexes exhibited lower critical absorption relative humidities (CARH: 44 %–68 % RH) and equilibrium moisture values ( M e : 17.7 %–20.5 %) than pure wheat starch (CARH: 72 % RH; M e : 27.7 %), indicating ambient humidity >44 % RH significantly impacts their storage stability. Beyond structural and digestive analysis, this study first investigates humidity-induced instability of WS-FA complexes for the first time, highlighting the need for customized standards for starch-lipid complex preservation.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
TEXTILE RESEARCH JOURNAL
·
2023
·
IF 2.3
Liuxiang Zhan,Jiahui Pei,Jianye Yuan,Yuling Li,Feng Ji,Ni Wang
Barium titanate nanoparticles were used as a locator to help accurately break the scales on the surface of wool fibers under microwave vacuum treatment, as an anti-felting process of wool with low environmental impact. The nanoparticles loaded by ultrasound are sandwiched between the scales and fibers, which allows the microwave energy concentration to break the scales for the shrink resistance of wool and avoid damaging the main body of fibers synchronously. The friction and mechanical properties of wool under microwave treatment with different power, temperature and processing time were discussed, morphological and chemical analysis of the fibers after treatment was also carried out. The results suggested that compared with the uncoated fibers, the anti-felting performance of the coated fibers after treatment had been significantly improved, while maintaining the mechanical properties, the tip end of the scales on the wool surface were cut off and the volume of the felting ball was increased by 82.3%. The nanoparticles coating the wool were also easily cleaned without residue. This study provided a novel potential approach in the modification of wool fibers for anti-felting.
研究领域:
材料科学
·
纺织工程
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Jia-Yue Liu,Li-Juan Ma,Ru-Jie Yang,Yu Liu,Zheng Shu,Yong-Qing Cai,Qing-Wen Zhang,Feng-Qing Yang,Jian-Bo Wan
Rare dehydrated ginsenosides barely exist in natural ginseng plants. Herein, the confined microwave technique was utilized to transform the main ginsenosides of Panax notoginseng leaves (PNL) into dehydrated ginsenosides. The main microwave-treated products of dried PNL are dehydrated ginsenoside Rk1, Rg5, notoginsenoside SFt3, and SFt4. Comparatively, the main microwave-treated products of water preimmersed PNL are dehydrated ginsenoside Rk2, Rh3, notoginsenoside SFt3, and SFt4. The impacts of solvent, solid–liquid ratio, microwave temperature and duration on the yield of dehydrated ginsenosides were explored. Based on theoretical calculation, primary ginsenosides in water preimmersed PNL are more prone to deglycosylation at the C-20 site and dehydration elimination reactions at the side chain during microwave treatment. Moreover, reference compounds were used to verify ginsenoside transformation pathway, and the dehydrated ginsenosides were individually purified and identified. In short, this study elucidates novel approach for preparing rare Δ20(21)- and Δ20(22)-dehydrated protopanoxadiol ginsenosides.
研究领域:
植物化学
·
药用植物学
·
天然产物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biomass Conversion and Biorefinery
·
2025
·
IF 4.1
Cao Shuangming,Sun Jianguo,Liu Qian,Gu Yonghua
Crab shells, as the waste from seafood processing, are emerging as a valuable resource for recycling and environmental protection. By combusting the organic components of crab shells, the high-calcium crab shell ash (CSA) is produced. This ash serves as a promising raw material for CO 2 mineralization, contributing to energy conservation and emission reduction. In this study, the systematic mineralization experiment of CSA was conducted using wet carbonation, focusing on the effects of reaction temperature, liquid–solid ratio, particle size, and stirring speed on CO 2 mineralization. The optimal mineralization conditions were achieved at a temperature of 60 °C, a liquid–solid ratio of 10 mL/g, a stirring speed of 700 rpm, and a CSA particle size exceeding 200 mesh, resulting in a carbonation efficiency of 66.10%. Furthermore, we improved the mineralization process by modifying the CSA with Na 2 CO 3 and employing microwave treatment. The carbonation efficiency significantly increased to 71.80% with a Na 2 CO 3 concentration of 1.75 mol/L. Notably, microwave drying further enhanced the carbonation efficiency of CSA to 73.01%. Our findings contribute to a deeper understanding of CSA mineralization and establish a theoretical foundation and research direction for enhancing the carbon sequestration capacity and subsequent application performance of crustacean biomass ash.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
CERAMICS INTERNATIONAL
·
2022
·
IF 5.532
Wei Zhou,Sibo Liu,Weiqing Chen,Hao Li,Shuangpeng Yan,Jing Yu,Chong Liu,Lan Zhao,Tianlong Zeng,Tao Han,Dawei Wang,Jianbei Qiu,Xuhui Xu,Bitao Liu
Lead-free Cs 3 Cu 2 Cl 5 metal halide exhibits high photoluminescence quantum yield (PLQY), large Stokes shifts and small self-absorption due to self-trapped excitons (STE) emission, which undoubtedly is a potential scintillator material. However, Cs 3 Cu 2 Cl 5 nanocrystals (NCs) are susceptible to degradation by moisture at high humidity environment, which severely affects its long-term application in X-ray imaging. Herein, we prepared Cs 3 Cu 2 Cl 5 scintillator films with a PLQY of 72.4% and a high spatial resolution of 20 lp mm −1 . Moreover, we firstly propose a self-healing strategy with facile microwave treatment to recover the crystal structure of Cs 3 Cu 2 Cl 5 film which damaged by moisture, while the photoluminescence (PL) and radioluminescence (RL) intensities of the damaged Cs 3 Cu 2 Cl 5 film are repaired to more than 95% and the spatial resolution can be restored to 20 lp mm −1 . Furtherly, the imaging quality of the self-healing scintillator film can be maintained stably by cyclic microwave treatment. It found that microwave treatment provides a simultaneous and molecular level heating environment for the Cs 3 Cu 2 Cl 5 film, which drives the hydrolysates to re-crystallize along with the surface of the destroyed crystals. Therefore, microwave treatment opens a new avenue to recover Cs 3 Cu 2 Cl 5 films degraded by moisture, and provides a solution for long-term application of scintillator films at low cost.
研究领域:
材料科学
·
医学影像
·
光学
✓ 已验证
DOI
高影响因子
DESALINATION
·
2024
·
IF 8.3
Shengyi Wang,Cunxiu Zhang,Zhimeng Tang,Fangqiang Yuan,Kun Huang,Yichuan Zhang,Deen Sun,Mingming Guo,Sam Zhang
In the midst of the global water crisis, the ‘waste-to-treasure’ strategy, which includes desalination and wastewater recycling, is proving to be a promising approach. However, existing solar evaporators are hampered by challenges such as low photothermal conversion efficiency and significant heat losses. Here, we present an innovative solution that reduces the band gap of the material and improves the efficiency of light recycling. As a result, the microwave-treated graphite achieves a 15 % reduction in reflectivity and a 9 °C increase in surface temperature. In addition, the integration of this graphite with a hydrogel to modulate the interfacial wettability further optimizes the evaporation efficiency. When exposed to sunlight, the developed cone column evaporator achieves an impressive evaporation rate of 2.91 kg m −2 h −1 , which is a significant increase of 663 % over the natural evaporation rate of a 3.5 wt% NaCl solution. Remarkably, no salt deposits were observed on the surface of the evaporator during the tests and the material exhibited excellent adsorption and desorption properties for pollutants, highlighting its potential for sustainable applications. These results provide valuable theoretical and practical insights for the design and development of high-efficiency solar evaporators.
研究领域:
材料科学
·
环境科学
·
能源科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Zheng Zhou,Shuang Cui,Bo Wang,Dayong Zhou,Xuhui Huang,Lei Qin
Heat, light, and microwave treatments differentially modulate food flavor profiles through lipid oxidation, but the mechanistic distinctions remain unclear. This study monitored and compared lipid molecular species and flavor compounds in salmon oil processed by these methods via multi-omics technology. Thermal treatment yielded the highest concentrations of alkanes, alkenals, enols, and aldehydes (50.09 % of total volatiles), predominantly C 5 –C 10 compounds. Light treatment generated alkenes, enols, alcohols, and alkanes (74.85 % of total volatiles), primarily C 4 –C 5 and C 8 compounds. Microwave processing enriched enols, benzenes, alkenals, and alkenes (72.28 % of total volatiles), predominantly C 4 –C 10 compounds. Volatiles were primarily derived from polyunsaturated triglycerides, with even‑carbon fatty acids undergoing chain shortening to odd‑carbon species during reaction. Microwave-induced lipid oxidation mechanism was linked to both thermal and photo oxidation, attributing to its electromagnetic wave properties and thermal effects. These findings provide a theoretical basis for precise flavor modulation through combining several processing methods
研究领域:
食品科学
·
化学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）