Polymers
·
2025
·Vol. 17
·期 6
·824
·
IF 4.9
Qi Chen,Na Wang,Dhandapani Kuzhandaivel,Yingxian Chen,Lixin Wu,Longhui Zheng
Wear resistance is the key factor that affects the long-term use of leather. Graphene has excellent wear resistance properties, but ensuring the effective dispersion of graphene in resin is crucial for determining the performance of the material. In this work, silica modified with polydopamine (SiO2@PDA) was used as an exfoliation agent. Using the microfluidization process and water as the medium, silica-graphene hybrid nanoparticles (SiO2@PDA-G) were prepared from expanded graphite. These nanoparticles were further compounded with waterborne polyurethane (WPU), and a superfine fiber-based fabric was used as the substrate to prepare composite coating. The results showed that the high shear force of the microfluidization process easily broke up the lamellar structure of graphite, resulting in few-layer graphene. Nano-silica was adsorbed on the surface of graphene, preventing re-aggregation between the graphene sheets. Compared to the WPU coating, the presence of SiO2@PDA-G improved the wear resistance and mechanical properties of the coating. The wear rate and the average friction coefficient of the composite coating decreased by 48% and 69%, respectively, and the tensile strength increased by 83%. Therefore, this study provides a new strategy for improving the dispersion of graphene in polymer materials and enhancing the abrasion resistance of the coatings.
研究领域:
材料科学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 16
·期 5
·1022-1032
·
IF 5.581
Ke Yingying,Chen Jun,Dai Taotao,Xiao Min,Chen Mingshun,Liang Ruihong,Liu Wei,Liu Chengmei,Du Liqing,Deng Lizhen
Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of whole mango juice (WMJ) treated by ISMS under various pressure (0–120 MPa). Results showed that ISMS well maintained the total soluble solid content, pH value, and yellow color of WMJ. The carotenoids were not destroyed with treatment pressure below 90 MPa, and the carotenoids bioaccessibility of all the WMJ samples was no change. More importantly, ISMS promoted the release of ascorbic acid and total polyphenols by disrupting cellular integrity, thus improving antioxidant activities of WMJ. Volatile compounds analysis found that WMJ samples had more terpenes and aldehydes when treated at 90 MPa, and possessed more esters at 120 MPa. These results demonstrated that ISMS might offer new opportunities to produce WMJ with excellent qualities at an industrial level.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
Materials Chemistry Frontiers
·
2020
·Vol. 5
·期 4
·1895-1905
·
IF 6.788
Lingyun Xu,Haopeng Wang,Yadong Wu,Zian Wang,Lixin Wu,Longhui Zheng
In recent years, the fabrication of printable graphene inks has attracted considerable attention. However, obtaining green and scalable production of these types of inks with high electrical conductivity using simple methods has always been challenging. Herein, a novel one-step method for preparing graphene inks by microfluidization was developed. Moreover, the resistances of graphene film heaters based on the condensed graphene inks using the screen printing method were adjustable. The results show that the obtained inks contained 1 to 5 layers of graphene with high quality. The prepared graphene films exhibit high electrical conductivity (9.7 × 104 S m−1) and their heaters have fast heat-generating performance; typically, after 5 printing passes, the heater reaches a high temperature of 111 °C within 100 s under 3.0 V, and further rising to a higher temperature of 193.4 °C under 5.0 V. Favorable flexibility and durability are also maintained; specifically, no apparent change of resistance of the graphene film heater can be detected after 5000 times of bending and flexing. The prepared flexible graphene film can be used for heating elements and wearable devices.
研究领域:
材料科学
·
能源技术
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Xiaohong He,Taotao Dai,Jian Sun,Ruihong Liang,Wei Liu,Mingshun Chen,Jun Chen,Chengmei Liu
This study evaluated the ability to change properties of XG by industry-scale microfluidization (ISM). XG was treated by ISM for one pass at 30, 60, 90, 120 MPa and two passes at 120 MPa. Flow behavior of ISM-treated XG (FD) was investigated, and structural properties were determined by HPSEC-MALLS, SEM, XRD and FITR analysis. Monosaccharide compositions of ISM-treated XG (FD) after dialysis were determined to investigate the way of disrupting chain. ISM treatment significantly reduced apparent viscosity and molecular weight (Mw) of XG. Viscosity of ISM-treated XG (FD) couldn't be recovered by dissolving in 0.1 M NaCl, implying that treatment induced scission of XG chain in addition to disrupting weak associations between XG. The decrease ratio of Mw reached the maximum (57.19%) after treatment at 120 MPa for one pass, and treatment for two passes did not further reduce Mw of XG, implying that ISM was an effective technology to degrade XG. The change trend of molecular parameters including R g , PDI, ρ and SV g conformed to that of Mw. The alterations of monosaccharide molar ratios for the dialyzed ISM-treated XG (FD) indicated that ISM treatment broke glycosidic bonds in the main and side chains of XG. Additionally, ISM treatment transformed the morphology from smooth sheet-like into banded even fragmented structure and weakened the organization of XG. Similar characteristic peaks of FTIR spectra demonstrated that ISM treatment had no effect on primary structure of XG. Based on the above results, a model was proposed to illustrate the alterations of XG chain induced by ISM treatment.
研究领域:
食品科学
·
高分子化学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 15
·2316
·
IF 4.7
Hong Zhu,Wenjie Xu,Tianyu Zhang,Tao Jin,Bing Fang,Ju Qiu
The aim of this study was to assess the advantages of an industry-scale microfluidizer system (ISMS) to prepare whole-grain highland barley pulp (WHBP) compared with colloid milling. Storage stability was evaluated by particle size, gravity separation stability, and rheological properties, as well as the microstructure observation by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLMS). The results showed that colloid milling failed to effectively homogenize the material, while ISMS sample surfaces were compact and smooth at higher pressures according to visual observation and SEM. The Turbiscan stability index of WHBP by ISMS was much lower as a result of colloid milling, demonstrating ISMS can improve WHBP stability. WHBP by colloid milling displayed a three-peak particle size distribution pattern, while a single-peak pattern was evident after ISMS treatment. A higher shear rate decreased the apparent viscosity, suggesting that WHBP was a shear-thinning fluid. According to CLMS, ISMS can successfully improve homogenization by disrupting the structures of oil bodies, proteins, and starches. The WHBP prepared by ISMS exhibited a higher β-glucan level than that prepared by colloid milling, and showed a significant increase in β-glucan level with ISMS pressure. These findings indicate that using ISMS to produce WHBP is viable for enhancing its storage stability and nutritional value.
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
Journal of Future Foods
·
2025
·
IF 7.2
Yuying Han,Hongyi Liu,Jun Chen,Ruihong Liang,Taotao Dai,Chengmei Liu,Chengliang Lv,Ping Huang,Xiaohong Liang,Lizhen Deng
This work examined the performance of an innovative industry-scale microfluidizer system (ISMS) at various pressures (0, 30, 60, 90 and 120 MPa) on processing chicken powder (CP). Results indicated that ISMS considerably destroyed the tissue structure of sample. With the treatment intensity of ISMS increased from 0 to 120 MPa, the particle size (D90) of CP significantly decreased from 153.00 to 50.21 μm, which was much lower than those of commercial samples (124.00 and 99.70 μm). Increasing the ISMS pressure also greatly improved the quality of CP, such as the bulk density, tapped density, and L* values increased. ISMS treatment well preserved the nutrients, the contents and in vitro digestibility of protein were significantly higher than those of commercial samples. Moreover, the content of main flavor components increased after ISMS treatment. Therefore, the ISMS would be a potential technique to process CP with high quality and efficiency.
研究领域:
食品科学
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生物技术
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产品关联
DOI
高影响因子
Marine Drugs
·
2020
·Vol. 18
·期 6
·315
·
IF 4.073
Qinying Yan,Jiaqi Weng,Xieqi Wu,Weiwei Wang,Qingliang Yang,Fangyuan Guo,Danjun Wu,Ying Song,Fan Chen,Gensheng Yang
Chitosan nanoparticles (CS-NPs) are under increasing investigation for the delivery of therapeutic proteins, such as vaccines, interferons, and biologics. A large number of studies have been taken on the characteristics of CS-NPs, and very few of these studies have focused on the microstructure of protein-loaded NPs. In this study, we prepared the CS-NPs by an ionic gelation method, and bovine serum albumin (BSA) was used as a model protein. Dynamic high pressure microfluidization (DHPM) was utilized to post-treat the nanoparticles so as to improve the uniformity, repeatability and controllability. The BSA-loaded NPs were then characterized for particle size,Zetapotential, morphology, encapsulation efficiency (EE), loading capacity (LC), and subsequent release kinetics. To improve the long-term stability of NPs, trehalose, glucose, sucrose, and mannitol were selected respectively to investigate the performance as a cryoprotectant. Furthermore, trehalose was used to obtain re-dispersible lyophilized NPs that can significantly reduce the dosage of cryoprotectants. Multiple spectroscopic techniques were used to characterize BSA-loaded NPs, in order to explain the release process of the NPs in vitro. The experimental results indicated that CS and Tripolyphosphate pentasodium (TPP) spontaneously formed the basic skeleton of the NPs through electrostatic interactions. BSA was incorporated in the basic skeleton, adsorbed on the surface of the NPs (some of which were inlaid on the NPs), without any change in structure and function. The release profiles of the NPs showed high consistency with the multispectral results.Keywords:characteristics;cryoprotection evaluation;dynamic high pressure microfluidization;chitosan nanoparticles
研究领域:
生物材料学
·
药物递送系统
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF MATERIALS SCIENCE
·
2021
·Vol. 56
·期 28
·15653-15666
·
IF 4.22
Zhang Nan,Zhang Yaoming,Duan Chunjian,Li Song,Yang Zenghui,Zhang Xinrui,Wang Tingmei,Wang Qihua
Traditional “top-down” methods for graphene preparation, like micromechanical cleavage and ultrasound methods, usually cannot preserve both efficiency and quality simultaneously. Herein, we provide an environmental-friendly graphene exfoliating method with high efficiency and high quality that combines the microfluidization process (liquid phase) and supercritical carbon dioxide process (gas phase), namely the dual-phase exfoliating (DPE) method. The combination of effective tangential force (shearing force) and normal force (push and pull), which are originally from microfluidization and supercritical carbon dioxide process, respectively, maximizes the exfoliating efficiency. The DPE method offers a high yield of up to 70.25% for graphene preparation (941.04 g per day theoretically), while the graphene sheets could remain single or a few layers (> 80%) and around micron size. By molecular dynamic simulations, it is theoretically proved that carbon dioxide can intercalate between graphite layers and expand the interlayer spacing under supercritical conditions. This DPE method, by combining the advantages of different phase processes, provides an ideal process design perspective for large-scale preparation of other 2D materials.
研究领域:
材料科学
·
纳米技术
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产品关联
DOI
高影响因子
FOOD AND BIOPRODUCTS PROCESSING
·
2024
·
IF 3.5
Zhiwei Zhang,Shuaixue Mu,Zhenhong Gao,Xinyi Yang,Meiyue Zhang,Yuying Cheng,Kunsheng Qu
In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 3
·418
·
IF 5.561
Xiaohong He,Taotao Dai,Jian Sun,Ruihong Liang,Wei Liu,Mingshun Chen,Jun Chen,Chengmei Liu
In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformation of big compact blocks to loose flakes, and the destruction of the original ordered cellulose structure caused the decline of crystallinity. Meanwhile, the hydration properties of pea fiber were improved, and pre-pulverizer and industry-scale microfluidizer treatment together increased the swelling capacity and water retention capacity of fiber. The oil holding capacity of ISMS-treated fiber was increased to more than double the original one. The elevated functionalities of pea fiber by ISMS treatment could be attributed to loosening structure, exposing more surface area, and disordering the crystalline structure, which increased the sites of water binding and oil adsorption. These findings suggested that ISMS could be applied as an effective industrial technique to the disintegrate structure and improve the functionalities of pea fiber, so as to widen the application of pea fibers in foods.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2018
·Vol. 53
·期 9
·2212-2219
·
IF 2.383
Zhi-Wei Liu,Xin-An Zeng,Jun-Hu Cheng,De-Bao Liu,Rana Muhammad Aadil
Summary The efficiency of various techniques pulsed electric field (PEF), ultrasound (US), high-pressure microfluidisation (HPMF), hydrochloric acid (HCl) and ionic liquids (ILs) for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis was compared. The results indicated that ILs, HCl and HPMF treatment were shown the most efficient for cell disruption with more than 80% astaxanthin recovery. While the cell wall integrity of H. pluvialis cyst cell was less affected by US and PEF treatment. It was found that imidazolium-based ILs showed the greater potential for cell disruption than pyridinium-based and ammonium-based ILs. Among all the ILs examined, 1-butyl-3-methylimidazolium chloride ([Bmim] Cl) exhibited efficient cell disruption and capability of astaxanthin recovery at mild condition (pretreatment with 40% IL aqueous solution at 40 °C, followed by extraction with methanol at 50 °C) without extensive energy consumption and special facility requirement. In addition, recyclability of ILs was excellent.
研究领域:
生物技术
·
藻类研究
·
提取工艺优化
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2020
·
IF 4.499
Yu-ting Li,Ming-shun Chen,Li-zhen Deng,Ya-zhen Liang,Yi-kun Liu,Wei Liu,Jun Chen,Cheng-mei Liu
Whole soybean milk (WSM) was prepared by an innovatively created industry-scale microfluidizer system (ISMS). Results showed WSM prepared by ISMS (WSM M ) at 60, 90 and 120 MPa kept stable spontaneously for 21 days at 4 °C, while the one prepared by traditional method (WSM T ) stratified on day 14. The aggregation of oil droplets and proteins during storage caused the increase of particle sizes of WSM T , while WSM M showed little change in the form and distribution of oil droplets and proteins, as well as particle sizes. The smaller size, looser microstructure of dietary fiber and higher viscosity of WSM M also contributed to the stability of WSM M . WSM M prepared at 90 and 120 MPa exhibited higher isoflavone contents (0.92 and 1.03 mg/g) than those of WSM T (0.89 mg/g). This research suggested that the ISMS was feasible in producing the WSM with superior stability and nutrition .
研究领域:
食品科学
·
生物技术
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）