In this work, Li 7 La 3 Zr 2 O 12 (LLZO)-based membrane electrolyte, which has good flexibility and can be easily mass-produced, is proposed to address the intrinsic defects of ceramic electrolytes . The LLZO-based membrane electrolyte is electrochemically stable in the voltage range of 0–5.2 V vs. Li/Li + due to the good oxidative stability of LLZO. We also develop a simple and low-cost approach to fabricate the all-solid-state lithium battery (ASSLB). Wet coating and hot pressing are applied to form a continuous and homogeneous electrolyte layer on a cathode layer. Thanks to the integrated preparation process, there is no obvious interface between the cathode layer and the electrolyte layer, hence reducing the interface resistance. The Li/LiFePO 4 batteries exhibit desirable cycling performance at 60 °C, which deliver a maximum discharge specific capacity of 151.6 mAh·g −1 at 0.1C and maintain 97.8% of the capacity after 50 cycles.
Nowadays, natural antioxidants abundant in polyphenols have been widely used to substitute synthetic antioxidants in meat products. In general, high doses of natural antioxidants are required to provide comparative antioxidant effects as synthetic antioxidants. Noticeably, the qualities of meat products can be jeopardized due to interactions between polyphenols and myofibrillar proteins (MPs). In this study, methyl-β-cyclodextrin was used to increase the polyphenol loading amount by preventing interactions between polyphenols and proteins. Solubility, electrophoresis, fluorescence spectroscopy, and surface hydrophobicity analyses indicated that methyl-β-cyclodextrin could dose-dependently inhibit epigallocatechin-3-gallate-induced attacks on MPs under oxidative stress. Gel strength, cooking loss, confocal laser scanning microscopy, dynamic rheological testing, and Raman spectrum during gelation were further analyzed to investigate the effects of methyl-β-cyclodextrin on the qualities of epigallocatechin-3-gallate-treated emulsion gel. Methyl-β-cyclodextrin addition prevented modification of the secondary structure of MPs caused by epigallocatechin-3-gallate. In consequence, the gel and emulsifying properties of MPs were significantly improved. Moreover, β-cyclodextrins could partly inhibit oxidative attacks on MPs and thus increase their solubility. These results indicated that methyl-β-cyclodextrin addition effectively enhanced epigallocatechin-3-gallate loading capacity in meat products.
危险品化学品经营许可证（带存储）