Materials Today Communications
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2024
·
IF 3.7
Yilong Duan,Guichun He,Zhangsong Jiang,Yan Shi,Yinmei Jiang,Yujie Zhang,Jiahui Wu
The use of tailings for the preparation of ceramic foams is considered a safe and effective method for disposing of them. However, it is unclear whether wolframite tailings (WT) and scheelite tailings (ST) can synergistically be used to prepare ceramic foams, and the foaming process remains unclear. This study investigated the properties of ceramic foams prepared from these tungsten tailings at different ST contents, calcination temperatures, holding times, and SiC additions. The study found that the ceramic foams exhibited appropriate properties when the ratio of WT to ST was 6.5:3.5, with a bulk density of 0.823 g/cm 3 , a compressive strength of 1.557 MPa, an apparent porosity of 48.433 %, and a water absorption ratio of 58.477 %, which is expected to be used as a new type of material to replace the traditional material. Furthermore, changes in calcination temperature, holding time, and SiC addition significantly affected the properties. As these variables increased, the bulk density and compressive strength of ceramic foams gradually decreased, while the apparent porosity and water absorption ratio initially increased before subsequently decreasing. Further analysis indicated that the samples underwent oxidation reactions prior to the decomposition of CaCO 3 and CaF 2 . These findings offered valuable insights into the comprehensive utilization of tungsten tailings and the low-cost preparation of ceramic foams for industrial applications.
研究领域:
材料科学
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环境科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Mengqi Xu,Jun Li,Yanlan Bi,Jie Song,Chenyu Fu
A GC-MS method was investigated for simultaneous determination of TBHQ and its transformation products (TBBQ, MAHQ) in fats and oils. Three substances were determined with good linearity of 0.15–100.00 μg/mL (R 2 > 0.9982); low LODs (0.05, 0.17, and 0.10 μg/mL) and the LOQs (0.15, 0.52, and 0.30 μg/mL). The recoveries of the three substances ranged from 93.28 % to 104.64 %. The method is sensitive and reproducible and meets the requirements of the methodology. The initial addition of TBHQ can be assessed with a recovery of > 90 % based on three substances, and the recovery could be closer to the initial addition of TBHQ if more transformation productions of TBHQ were identified with further in-depth study in the future. Compared to reported HPLC methods, the method realizes accurate quantitative detection of TBHQ and its transformation products, which can address the discrepancies between upstream and downstream enterprises in the food industry regarding the amount of TBHQ addition. This method allows downstream companies to precisely control the addition level in order to meet the requirements (maximum of 200 mg/kg based on oil content) regulated by National Standards as well as provide theoretical support for the scientific understanding and application of TBHQ in food industry.
研究领域:
分析化学
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食品科学
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产品关联
DOI
高影响因子
JOURNAL OF THE EUROPEAN CERAMIC SOCIETY
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2017
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IF 3.454
Daxin Li,Zhihua Yang,Dechang Jia,Xiaoming Duan,Yu Zhou,Dongli Yu,Yongjun Tian,Zihuan Wang,Yinglong Liu
Nanocrystalline SiBCN monoliths with the same Si/C/N mole ratio and various boron additions ranged from 0 to 3.0 mol were prepared by mechanical alloying plus reactive hot pressing methods. Correction of boron content and microstructural/morphological evolution was investigated in detail by XRD , SEM, TEM and STEM-EDX structure characterization. Except for SiC and BN(C), boron addition contributes to B x C formation. Besides, boron addition promotes the crystallization of SiC, leading to the formation of poor crystallinity of spherical structures in inner SiC. Furthermore, boron addition significantly promotes the grain growth of SiC and B x C and therefore increases the relative volume ratios of B x C/BN(C) and B x C/SiC. Amorphous-like BN(C) changes to belt-like structures as boron addition increases. The new formed B x C effectively contributes to the improvement of Vicker’s hardness while pull-out of BN(C) belt-like structures benefits the fracture toughness.
研究领域:
材料科学
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纳米技术
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产品关联
DOI
高影响因子
CERAMICS INTERNATIONAL
·
2018
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IF 3.057
Y.M. Zhou,T. Zhang,K. Xu,F.L. Zhang,K. Bai,H.P. Huang,S.H. Wu,S.M. Luo
Owing to great hardness and low friction coefficients on steel, AlMgB 14 has several potential applications in the fields of cutting tools and wear-resistant materials. In the current work, the effect of Y 2 O 3 addition on the mechanical properties and microstructure of spark plasma sintered AlMgB 14 and AlMgB 14 -TiB 2 has been investigated. An increase in the amount of Y 2 O 3 led to an increase in the number of secondary phases including MgAl 2 O 4 and Y 2 O 3 in AlMgB 14 matrix. The addition of Y 2 O 3 led to a refinement in the grain size of AlMgB 14 and AlMgB 14 -TiB 2 ; however, simultaneously increased the porosity. With the addition of 3 wt% Y 2 O 3 , both AlMgB 14 and AlMgB 14 -TiB 2 reached the finest grain size and the highest hardness while maintaining a low porosity.
研究领域:
材料科学
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机械工程
✓ 已验证
产品关联
DOI
高影响因子
CERAMICS INTERNATIONAL
·
2021
·
IF 4.527
Moke Zhou,Bin Tang,Shuren Zhang
The influence of the TEOS (Si(OC 2 H 5 ) 4 ) addition, which decomposes into SiO 2 at high temperature, on the sintering process, morphology, and microwave dielectric properties in Y 3 Al 5 O 12 (YAG) ceramics were investigated in this work. The Y 3 Al 5 O 12 + x wt.% TEOS (0≤ x ≤ 1) ceramics were synthesized through solid-state reaction. The XRD results indicated that all YAG samples possessed a pure cubic garnet structure. The dense, pore-free crystalline microstructure of the specimen was measured by SEM. The Rietveld method was employed to refine the lattice parameters of YAG samples. Results showed that the samples' cellular parameters decreased with increasing amounts of TEOS. The addition of TEOS lowered the sintering temperature and improved the Q × f values of Y 3 Al 5 O 12 ceramics. The YAG system was added by 0.5 wt% TEOS can be exhibited excellent microwave dielectric properties with ε r =10.82, Q × f = 229,423 GHz, τ f = -29.1 ppm/°C sintering at 1670 °C for 12 h.
研究领域:
材料科学
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陶瓷工程
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电子材料
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产品关联
DOI
高影响因子
Journal of Materials Chemistry C
·
2019
·Vol. 7
·期 23
·6914-6923
·
IF 6.641
Yi-Xuan Liu,Hao-Cheng Thong,Chunlin Zhao,Qing Liu,Xingyu Xu,Ke Wang,Jing-Feng Li
The understanding of certain basic issues in (K,Na)NbO3 (KNN)-based systems is still missing, one of which being the influence of ZrO2 addition on the behaviors of KNN-based solid solutions at trace levels possibly introduced during the process of material preparation. Herein, KNN solid solutions with trace ZrO2 addition (0, 0.01, 0.05, and 0.1 mol%) were prepared by a normal sintering method. The dielectric permittivity and the piezoelectric coefficient d33 reach the maximum (εr = 497 and d33 = 139 pC N−1) with 0.1 mol% ZrO2 addition. Moreover, the microscopic results supported by PFM are in agreement with those from the macroscopic perspective. To establish the relationship among the ZrO2 addition contents, the induced defects and the properties of the solid solutions, a related defect model is proposed to support the experimental observation and the origin of induced defects is discussed. The results demonstrate that the properties of the KNN solid solutions can be closely affected by trace zirconia addition.
研究领域:
材料科学
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陶瓷材料
✓ 已验证
DOI
高影响因子
Materials Letters-X
·
2021
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IF 0
Yan-Ming Chen,Jie Gao
Zinc oxide (ZnO) nanoparticles were synthesized by solution chemistry method with n-hexanol as solvent. The synthesized ZnO nanoparticles were characterized by Ultraviolet–visible spectroscopy, transmission electron microscope and X-ray powder diffraction, and the growth kinetics was studied by Lifshitz, Slyozov and Wagner model. The effects of temperature, the addition of deionized water and the concentration of zinc acetate dihydrate on the synthesis of ZnO nanoparticles were investigated. The results show that the nucleation and growth of ZnO nanoparticles were promoted by the addition of small amount of water, and the size of synthesized ZnO nanoparticles could be controlled by changing the amount of water addition and the concentration of zinc acetate dihydrate.
研究领域:
材料科学
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纳米技术
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产品关联
DOI
Foods
·
2025
·Vol. 14
·期 6
·1040
·
IF 5.1
Yan Zeng,Jie Wang,Mengxiao Bao,Yue Wu,Zhigang Chen
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough’s water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (ΔH, 22.6 J/g), and short-range ordered structure (0.78). SEM results indicated that the presence of holes in the cross-section of the sweet potato extruded noodles facilitated their rapid rehydration. Overall, the whole-grain sweet potato noodles have great potential in promoting the textural, sensory, and nutritional properties compared to traditional wheat noodles.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
Materials Research Express
·
2019
·Vol. 6
·期 7
·075005
·
IF 1.449
Xiaoxiao Zhang,Xiaogang Su,Bin Zhang,Jun Wang
The MnO2@CNFs hierarchical structures have been successfully synthesized through a facile hydrothermal reduction method. By controlling the addition amount of KMnO4, the electromagnetic parameters and microwave absorption performance can be tuned effectively. When the mass ratio of CNFs and KMnO4 was 4:1, the obtained composites exhibited strong reflection loss of −42.77 dB at 4.32 GHz with an absorbent thickness of 4.5 mm. Meanwhile, the effective absorption region was 2.8 GHz (13.07–15.87 GHz) at a thin thickness of 1.5 mm. The superior electromagnetic attenuation performance of MnO2@CNFs is ascribed to the unique hierarchical structure. Further, the MnO2 nanoflakes vertically growing on CNFs modulate the complex dielectric parameters of MnO2@CNFs, leading to well-matched characteristic impedance. In addition, the interlaced conductive network is also beneficial for dissipating the incident EM waves through multiple scattering in the large surface area of MnO2. Prospectively, the synthetic strategy proposed in our work can be extended to the fabrication of other carbon-based microwave absorbing composites.
研究领域:
材料科学
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电磁学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 7
·e70380
·
IF 3.4
Xiayu Zhong,Shihong Cai,Limei Yu,Hao Dong,Qiaoyu Liu,Yuanhong Zhang,Xiaofang Zeng
Sugar plays a crucial role in the processing of Cantonese sausages, endowed it unique flavor perceptions. The aim of this study was to investigate the effect of sugar levels on the structure and flavor binding capacity of pork myofibrillar proteins (MPs) during the processing of Cantonese sausages. Results showed that sugar addition could significantly enhance the concentration of flavor compounds in Cantonese sausages, with ester emerging as the key aroma compounds. Moreover, 6% sugar addition generally showed the highest flavor concentration, which could be associated with the structural changes mediated by different sugar levels. Sugar addition could cause structural unfolding and reassembly to MPs, forming more loose structures with significant decrease in α-helix and increase in β-sheets. And the surface hydrophobicity first decreased and then increased with increasing in sugar content, peaking at 6% and 9% sugar addition. All these could affect the flavor adsorption capacity of MPs, showing improved adsorption capacity to alcohol and ketone compounds and releasing effect to ester and aldehyde compounds upon sugar addition. The driving force for the adsorption could be attributed to the exposure of the hydrophobic sites in MPs, which could reduce the surface tension and thus promote the adsorption of flavor compounds. The results obtained in this study provided theoretical basis and data support for the processing of low-sugar Cantonese sausage with good flavor perception.
研究领域:
食品科学
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蛋白质结构
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风味化学
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食品加工技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ADVANCED POWDER TECHNOLOGY
·
2024
·
IF 4.2
Yanting Zhou,Junchao Zhao,Yangyang Fu,Zhilei Yu,Song Lu,Heping Zhang,Yong Jiang
Sodium bicarbonate-based ultrafine dry powder fire extinguishing agents (UDEAs) exhibit high hygroscopicity and a tendency to agglomerate, which result in poor flowability and diminished extinguishing efficiency, thus proving to be crucial concerns in the UDEA design. The integration of hydrophobic nano silica (HNS) has been recognized as an effective strategy to tackle these challenges, but the precise optimal quantity of HNS in UDEA has been a subject of confusion. Consequently, the impact of HNS as an additive on the flowability of sodium bicarbonate UDEA was thoroughly examined. Through high-speed stirring, the surface of UDEA was evenly coated with HNS particles, resulting in a notable increase in the contact angle of the modified extinguishing agent to approximately 135.4°. Notably, the UDEA formulation with an 8% HNS addition exhibited the least cohesion, the highest flow function value, and the lowest spray resistance. Moreover, the study unveiled the underlying flow mechanism of sodium bicarbonate UDEA influenced by the HNS additive. The findings indicated that the most effective incorporation of HNS into sodium bicarbonate UDEA was 8%, considering both its hydrophobic properties and flow characteristics.
研究领域:
材料科学
·
消防工程
✓ 已验证
DOI
高影响因子
REACTIVE & FUNCTIONAL POLYMERS
·
2025
·
IF 5.1
Jinpeng Song,Haotian Hao,Yufei Yang,Yuehu Zhang,Qing Yu,Liang Song,Guiqing Cheng,Zhongwei Wang,Yuxi Han
The development of biodegradable polymers that simultaneously exhibit flame retardancy and smoke suppression remains a significant challenge. In this work, a bio-based flame retardant (PA-AB) was synthesized from phytic acid (PA) and 2-aminobenzimidazole (AB) via a facile one-step reaction and incorporated into polylactic acid (PLA) by melt blending. At a low loading of 1.0 wt%, PA-AB enabled PLA to achieve a UL-94 V-0 rating with a limiting oxygen index of 26.5 % and effectively suppressed melt dripping. Cone calorimetry results showed that PLA/PA-AB-1.0 exhibited a prolonged ignition time, a slight reduction in heat release, and a pronounced decrease in total smoke release (89.3 %) compared with neat PLA, demonstrating the combined flame-retardant and smoke-suppressing effects of PA-AB. Mechanistic analysis suggests that PA-AB predominantly acts in the gas phase, with a limited contribution in the condensed phase. In addition, PA-AB enhanced the ultraviolet-shielding capability of PLA without significantly compromising optical transparency. Mechanical testing revealed that PLA/PA-AB-1.0 retained 73 % of the tensile strength and 87 % of the elongation at break of neat PLA. Enzymatic degradation studies further indicated that PA-AB accelerated the degradation behavior of PLA. This study provides an effective approach for designing multifunctional, bio-based flame-retardant PLA materials.
研究领域:
高分子材料科学
·
阻燃材料
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生物可降解聚合物
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火灾安全工程
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绿色化学
✓ 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）