JOURNAL OF FOOD SCIENCE
·
2014
·Vol. 79
·期 9
·E1695
·
IF 1.791
Yingyang Zhang,Xianchao Feng,Haizhou Wu,Jing Tang,Jianhao Zhang
en This link goes to a English section pt This link goes to a English section The thermal properties of cured meat are important for determining storage life and nutritional quality. However, few studies have focused on the thermal properties of dry-cured pork, particularly in relation to salt level and type. In order to study the thermal properties of dry-cured pork, we used differential scanning calorimetry (DSC) to evaluate the net heat energy (enthalpy, Δ H ), onset ( T onset ), and maximum ( T max ) temperatures of different pork cuts salted with mixtures of chloride (NaCl and KCl) salts within the curing and ripening temperature range. Within the curing temperature range (−5 to 20 °C), the T onset , T max , and Δ H of cured meat treated with different NaCl : KCl mixtures were generally lower than for fresh meat, which indicates that the addition of NaCl or KCl can reduce the melting of lipids and water (especially lipids), in different pork cuts. Within the ripening temperature range (5 to 50 °C), heat absorption peaks in belly and leg cuts were between 29 and 33 °C. However, no obvious heat absorption peak was found in loin cuts. Compared to non-KCl substitutions, a slightly higher KCl substitution could significantly (P < 0.05) enhance Δ H values of dry-cured belly and leg cuts. The likely cause of this phenomenon is that high KCl substitutions promote lipid oxidation ( r = 0.98, for belly; r = 0.95, for leg cuts). Therefore, KCl substitution should be no more than 30% (wt/wt), especially for high lipid pork, to prevent excessive melting and oxidation of lipids during the dry-curing process. Practial Application en This link goes to a English section pt This link goes to a English section Chloride salts (NaCl and KCl) have an important influence on the thermal properties of cured meat. Out study indicated that a high degree of KCl substitution should enhance the melting and oxidation of lipids in dry-cured pork.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA
·
2014
·Vol. 28
·期 3
·409-414
·
IF 0.491
G-H. Sheng,Z-L. You,H-L. Zhu
Reaction of [MoO2(acac)2] (where acac = acetylacetonate) with N’-(2-hydroxy-4-diethaylaminobenzylidene)-4-hydroxybenzohydrazide (H2L) in methanol afforded a methanol-coordinated mononuclear molybdenum(VI) oxo complex, [MoO2L(MeOH)]. Crystal and molecular structure of the complex were determined by single crystal X-ray diffraction method. The complex was further characterized by elemental analysis and FT-IR spectra. Single crystal X-ray structural studies indicate that the hydrazone ligand coordinates to the MoO2 core through enolate oxygen, phenolate oxygen and azomethine nitrogen. The Mo atom in the complex is in octahedral coordination. Thermal stability of the complex has also been studied. KEY WORDS: Molybdenum complex, Hydrazone ligand, Crystal structure, X-ray diffraction, Thermal property Bull. Chem. Soc. Ethiop. 2014, 28(3), 409-414.DOI: http://dx.doi.org/10.4314/bcse.v28i3.10
研究领域:
无机化学
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材料科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 55
·期 5
·1900-1908
·
IF 2.281
Min Pang,Xiuxiu Wang,Lili Cao,Zhaojuan Shi,Zheng Lei,Shaotong Jiang
Summary Oleogels of β-sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of β-sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10-oleogel was densely packed, spherical and white while Sit10/BW0-oleogel displayed a needle shape. X-ray diffraction patterns showed that the oleogel width of the crystals and D- spacing increased with increasing amounts of β-sitosterol and the FTIR spectra revealed that oleogels formed via non-covalent bonding and may be stabilised with physical entanglements.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 20
·3216
·
IF 4.7
Tao Huang,Dan Ouyang,Shangyuan Sang,Caiming Li,Xiaosan Wang,Xiao Wang,Jiali Xing,Xiaohu Luo
The grinding process is one of the key factors affecting the quality of glutinous rice flour (GRF). As an emerging grinding method, semidry grinding aims to solve the problems of the high yield of wastewater in traditional wet grinding and the high content of damaged starch in dry grinding, in which the water content has a great influence on the quality of GRF. However, semidry grinding has not yet been formally put into production due to limitations such as the long time required to adjust the water content of rice grains. Therefore, this work was carried out to shorten the soaking time of glutinous rice (GR) by hot air pretreatment, and to conduct a systematic and in-depth study of the effect of water content on the quality of GRF, including water distribution, water hydration properties, thermal properties, rheological properties, and microstructure. The results showed that the GRF with higher water content had lower water solubility and higher enthalpy of pasting, which were due to the low content of damaged starch and the high degree of crystallization. The particle size of the GRF became smaller as the interaction between water and starch was enhanced and the GR was softened. In addition, the viscosity and elasticity of the GRF were also improved with an increase in water content. This work provides theoretical guidance for the improvement of semidry grinding to a certain extent.
研究领域:
食品科学
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加工工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
HIGH PERFORMANCE POLYMERS
·
2018
·
IF 1.047
Jizhen Huo,Yingfeng Yu
To study the effect of charge transfer and chain stacking on the optical and thermal properties, a group of polyimides (PIs) were prepared from various diamines and dianhydrides containing sulfone, amide, and/or trifluoromethyl groups. Ultraviolet–visible spectroscopy, thermomechanical analysis, and thermogravimetric analysis were employed to study the properties of PIs. PIs containing sulfone and amide groups exhibited transmittance varying from 2.9% to 44.9% at 400 nm with good thermal stabilities of 5% weight loss in nitrogen at 455–466°C. The coefficient of thermal expansion values were 37.7–49.8 ppm/°C and glass transition temperatures were 261–299°C. The improved optical properties are owing to incorporation of amide group that decreases the electron-acceptability and sulfone group that distorts the chains, inhibiting the dense chain stacking. There is a trade-off relationship between the optical property and thermal property.
研究领域:
材料科学
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化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 17
·期 3
·2301-2312
·
IF 3.006
Gao Dan,Helikh Anna,Duan Zhenhua,Xie Qingli
In this study, the thermal, structural, and emulsifying properties of pumpkin seed protein isolates (PSPI) subjected to pH-shifting were investigated. PSPI subjected to different pH values (pH 2, 4, 6, 8, 10, and 12), were named PSPI 2, PSPI 4, PSPI 6, PSPI 8, PSPI 10, and PSPI 12, respectively. According to the differential scanning calorimetry analysis, the control PSPI exhibited denaturation temperatures of 87.67 and 104.11 °C, and their corresponding enthalpies were 1.66 and 0.37 J/g, respectively. Among the PSPI samples, only PSPI 2 showed no significant difference in denaturation temperatures and enthalpies as compared to the control PSPI. The emulsifying activity indexes of PSPI 2, PSPI 4, and PSPI 12 increased ( p > 0.05) by 205.84, 298.98, and 288.69%, respectively, and the emulsion stability indexes of these three samples increased by 42.32, 67.58, and 40.87%, respectively. The disulfide bond contents of PSPI 2, PSPI 4, and PSPI 12 increased by 7.46, 9.28, and 5.01%, respectively, and the free sulfhydryl group contents of these three samples decreased by 36.69, 44.39, and 29.11%, respectively, which indicated that the improved emulsifying properties of PSPI 2, PSPI 4, and PSPI 12 might be correlated to the increased disulfide bond contents and decreased free sulfhydryl group contents. However, the emulsifying properties of PSPI samples had no obvious correlation with their surface hydrophobicity and particle sizes.
研究领域:
食品科学
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蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
SOLAR ENERGY
·
2023
·
IF 6.7
Jie Yu,Dan Zhu,Cong Qi,Wenjie Zhang
In order to collect solar energy into vapor more efficiently, Ag@Fe 3 O 4 nanoparticles with good photothermal properties were prepared in this study, and nanoparticle films were prepared by vacuum filtration of nanofluids to load nanoparticles on filter membrane, which exhibit good evaporation performance. The effects of fluid depth, nanoparticle loading surface density and light intensity on the evaporation performance were investigated. The experiments showed that the evaporation performance is the best at a light intensity of 2 sun, a surface density of 1.0 g/m 2 and a fluid depth of 30 mm (evaporation efficiency of 0.599 and heat efficiency of 0.824). In addition, the surface density is not conducive to the increase of water temperature when it exceeds a certain range. The increase of nanoparticle film surface density is mainly beneficial to evaporation rather than heat storage.
研究领域:
材料科学
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能源科学
✓ 已验证
产品关联
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2022
·
IF 5.518
Weilong Wu,Qin Ouyang,Liu He,Qing Huang
Polymethyl methacrylate (PMMA) is a widely used optical polymer due to its excellent transparency and durability. However, the sole methyl group shows pure PMMA low refractive index and low UV absorbility, and poor thermal stability. In this work, two comonomers phenyl methacrylate (PhMA) and adamantyl methacrylate (AdMA) were used for copolymerization with methyl methacrylate (MMA), and three copolymers P(AdMA-co-MMA), P(PhMA-co-MMA) and P(AdMA-co-PhMA-co-MMA) were prepared. They were characterised by FTIR , 1 H NMR, UV-Vis, ellipsometer , DSC , TG , and TG-MS, and the effects of phenyl and adamantyl substituents on the optical and thermal properties of PMMA were studied. It was found that phenyl played an important role in increasing the absorption and refraction of PMMA in the deep UV region (190–260 nm), while the glass transition temperature and thermal stability of PMMA were more affected by adamantyl than by phenyl. Introduction of phenyl and adamantyl substituents provided a method to tune the optical and thermal properties of PMMA as photoresist or antireflective coating for deep UV lithography.
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
Electronic Materials Letters
·
2018
·Vol. 14
·期 2
·89-100
·
IF 2.882
Ye Hua,Wu Hongyu,Chen Liangyuan,Ma Songhua,Zhou Kaifeng,Yan Guobing,Shen Jiazhong,Chen Dongcheng,Su Shi-Jian
Abstract A series of new small molecules based on symmetric electron-acceptor of 1,3,4-oxadiazole moiety or its asymmetric isomer of 1,2,4-oxadiazole unit were successfully synthesized and applied to solution-processable blue phosphorescent organic light-emitting diodes for the first time, and their thermal, photophysical, electrochemical properties and density functional theory calculations were studied thoroughly. Due to the high triplet energy levels ( E T , 2.82–2.85 eV), the energy from phosphorescent emitter of iridium(III) bis[(4,6-difluorophenyl)-pyridinate- N ,C2′]picolinate (FIrpic) transfer to the host molecules could be effectively suppressed and thus assuring the emission of devices was all from FIrpic. In comparison with the para-mode conjugation in substitution of five-membered 1,3,4-oxadiazole in 134OXD , the meta-linkages of 1,2,4-isomer appending with two phenyl rings cause the worse conjugation degree and the electron delocalization as well as the lower electron-withdrawing ability for the other 1,2,4-oxadiazole-based materials. Noting that the solution-processed device based on 134OXD containing 1,3,4-oxadiazole units without extra vacuum thermal-deposited hole/exciton-blocking layer and electron-transporting layer showed the highest maximum current efficiency (CE max ) of 8.75 cd/A due to the excellent charge transporting ability of 134OXD , which far surpassed the similar devices based on other host materials containing 1,2,4-oxadiazole units. Moreover, the device based on 134OXD presented small efficiency roll-off with current efficiency (CE) of 6.26 cd/A at high brightness up to 100 cd/m 2 . This work demonstrates different nitrogen and oxygen atom orientations of the oxadiazole-based host materials produce major impact on the optoelectronic characteristics of the solution-processable devices. Graphical Abstract
研究领域:
材料科学
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光学
·
电子工程
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Chengrong Wen,Nan Wang,Yingying Dong,Jie Tian,Shuang Song,Hang Qi
ι-Carrageenan (IC) is a water-soluble polysaccharide containing high sulfate groups, whose gel properties are influenced by charged materials. The rheological and thermal properties, water mobility, morphology, and structure of the binary blends of calcium-ι-carrageenan (CCa) with different charged amino acids including arginine (Arg, positive), glutamine (Gln, neutrality), and glutamic acid (Glu, negative) were evaluated. Different charged amino acids affected the gel properties of CCa with different mechanisms. There were the highest elastic (G′) and viscous (G″) moduli of CCa gels at 0.5 mg/mL Arg and 1 mg/mL Gln, while both G′ and G″ were decreased by adding Glu. The water mobility of CCa gel was weakened by Arg and Glu, while no significant influence was observed for Gln. The thermal properties of CCa were improved by amino acids. Gln fills the gaps in the network structure through hydrogen bond and weak electrostatic interaction to stabilize the gel structure, while Arg and Glu affect the formation of gel through hydrogen bonds and strong electrostatic interaction. The information obtained from this research will provide insights into the further application of carrageenan and amino acid combinations in the food , biomedical, and cosmetic fields.
研究领域:
食品科学
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生物医学工程
·
化妆品化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2018
·
IF 1.845
Xue Li,Jun Cao,Xinpeng Bai,Fangfang Zhang
Fish oil is beneficial to health and its quality is significantly impacted by the extraction method. To determine the effect of various methods used to extract the oil on its chemical composition and thermal properties, tilapia oil extracted by dilute alkali hydrolysis, enzymatic hydrolysis, and microwave-assisted methods were investigated in this study. Nutrient analyses showed that freeze-dried tilapia contained fat (36.69 g/100 g freeze-dried tilapia), protein (49.95 g/100 g freeze-dried tilapia), ash (12.04 g/100 g freeze-dried tilapia) and moisture (1.21 g/100 g freeze-dried tilapia). Chemical analysis showed that the fish oil extracted by dilute alkali hydrolysis had the lowest acid value (AV) and peroxide value (POV) (AV: 0.77 mg KOH/g oil and POV: 3.76 mmol/kg oil) compared to the oil extracted using the other methods. The main fatty acid components were palmitic acid (22.78–23.16%), oleic acid (25.73–26.19%), and linoleic acid (15.69–15.98%). Furthermore, the oil extracted by dilute alkali hydrolysis showed significantly higher content of DHA+ EPA (2.30%). The thermal behaviors indicated that the aforementioned oils had significantly different crystal structures. The main endothermic peaks of fish oil extracted by dilute alkali hydrolysis, enzymatic hydrolysis and microwave-assisted methods were located at −2.03℃, −3.20℃ and −4.37℃, respectively. However, infrared spectroscopic analyses indicated them had the same characteristic functional groups. Consequently, different extraction methods significantly affect the oil’s physical and chemical properties without affecting spectral characteristics. Furthermore, these results advocated the use of alkali hydrolysis for fish oil extraction.
研究领域:
食品科学
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化学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CONTROLLED RELEASE
·
2024
·
IF 10.5
Yu Kang,Kun Liu,Zhenbing Chen,Jiahe Guo,Kaituo Xiang,Xiaopei Wu,Tao Jiang,Jing Chen,Chenqi Yan,Guoyong Jiang,Yufeng Wang,Maojie Zhang,Xuejiao Xiang,Honglian Dai,Xiaofan Yang
Chronic skin wounds, especially infected ones, pose a significant clinical challenge due to their increasing incidence and poor outcomes. The deteriorative microenvironment in such wounds, characterized by reduced extracellular matrix, impaired angiogenesis, insufficient neurogenesis, and persistent bacterial infection, has prompted the exploration of novel therapeutic strategies. In this study, we developed an injectable multifunctional hydrogel (GEL/BG@Cu + Mg) incorporating Gelatin-Tannic acid/ N-hydroxysuccinimide functionalized polyethylene glycol and Bioactive glass doped with copper and magnesium ions to accelerate the healing of infected wounds. The GEL/BG@Cu + Mg hydrogel composite demonstrates good biocompatibility, degradability, and rapid formation of a protective barrier to stop bleeding. Synergistic bactericidal effects are achieved through the photothermal properties of BG@Cu + Mg and sustained copper ions release, with the latter further promoting angiogenesis. Furthermore, the hydrogel enhances neurogenesis by stimulating axons and Schwann cells in the wound bed through the beneficial effects of magnesium ions. Our results demonstrate that the designed novel multifunctional hydrogel holds tremendous promise for treating infected wounds and allowing regenerative neurogenesis at the wound site, which provides a viable alternative for further improving clinical outcomes.
研究领域:
伤口愈合
·
生物材料
·
组织工程
·
感染控制
·
神经科学
✓ 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）