FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Suchen Liu,Mingyue Shen,Yuehuan Xiao,Yu Luo,Jianhua Xie
The influences of Mesona chinensis polysaccharide (MCP) on the gel properties, morphology, and digestion of three different starches , namely, maize starch (MS), potato starch (PoS), and pea starch (PeS) were investigated. MCP interacted with the different starches in various ways. The addition of MCP increased pasting viscosity and gel strength and decreased syneresis of MS. MCP inhibited the granular swelling of PoS, thereby protecting its granular integrity and increasing its gel strength. MCP promoted the granular swelling of PeS and then increased the pasting viscosity of PeS, which leads to the decreased of PeS gel strength. X-ray diffraction showed that MCP affected the diffraction intensity of the three starches. In vitro digestion showed that MCP played a positive role in the starch hydrolysis of MS and PeS, however, the opposite effect was observed for PoS.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
CERAMICS INTERNATIONAL
·
2024
·
IF 5.1
Zhenyu Xu,Han Liu,Weiping Zhou,Wanchun Yu,Guoqiang Xiao,Di Lu,Fei Gao,Zhenzhi Cheng,Guangsheng Luo
In this study, the impact of Gd 3+ doping on the structural, magnetic and dielectric properties of BaSrCo 2 (Fe 1- x Gd x ) 11 AlO 22 ( x = 0, 0.02, 0.04, 0.06, 0.08, 0.1) ferrite ceramics synthesized by the conventional solid-state reaction method are investigated. XRD results reveal that all the samples crystallize in the R 3 ‾ m space group. With the increase of Gd content, the formation of M-type phase is effectively inhibited due to Gd 3+ ions may change the activation energy of nucleation of the grains and the formation energy of hexaferrite. SEM analysis confirms the presence of hexagonal grains in samples with homogeneous elements distribution. The XPS results verify the coexistence of ferric and ferrous ions in the ceramics. The magnetization and coercivity are suppressed by Gd 3+ substitution. The permeability increases firstly and then decreases with the substitution of Gd ions. While the dielectric constant increases with the substitution of Gd. The real and imaginary parts of the dielectric constant in the frequency range of 2–18 GHz change slightly with doping amounts variation, and all the samples exhibit prominent peaks at about 14 GHz due to natural resonance.
研究领域:
材料科学
·
物理学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS
·
2021
·Vol. 32
·期 8
·11028-11042
·
IF 2.478
Tang Ping,Cao Ming,Yu Jian,Wang Lifang,Zhang Deqin
Bi 1− x Ba x Fe 1− y Cr y O 3 (BBFCO: x = 0, y = 0; x = 0.05, y = 0; x = 0, y = 0.05; x = 0.05, y = 0.05; x = 0.1, y = 0; x = 0, y = 0.1; x = 0.1, y = 0.1; x = 0.2, y = 0) nanoparticles were prepared by a simple cost effective ethylene glycol-based sol–gel technique. The calcination temperature was set at 600 °C for 120 min with a heating rate of 10 °C/min. Effects of Ba, Cr dopant on structural, optical and magnetic properties of BiFeO 3 (BFO) nanoparticles have been studied. Perovskite structure was confirmed by the metal-oxide absorption bands appeared at 559 cm −1 and 438 cm −1 in Fourier-transform infrared spectroscopy spectra, which are the characteristic bands of FeO 6 octahedral groups in perovskite structure. X-ray diffraction patterns confirmed that Barium (Ba) is an effective dopant to suppress the impurity phases in Cr-doped BFO. Phase transitions from rhombohedral to orthorhombic phase in all doped samples were verified by Rietveld refinement and Raman analysis. Rhombohedral, orthorhombic and tetragonal phases coexist in Bi 0.9 Ba 0.1 FeO 3 and Bi 0.8 Ba 0.2 FeO 3 , which can be ascribed to the serious lattice distortion due to high-level Ba doping. Well-crystalline BBFCO nanoparticles were observed and the particle size distribution of all samples was calculated from transmission electron microscope images. Ba–Cr co-doping resulted in a dramatic reduction in the particle size. Optical absorption spectra indicated that the optical bandgaps of the doped samples are about 2.20 eV. Clear hysteresis loops were observed in all doped BFO, which indicate their ferromagnetic order at room temperature. Gradually enhanced ferromagnetic property was realized in Ba-doped BFO. The magnetization (at 20 kOe) of BFO, BFO-5Ba, BFO-10Ba and BFO-20Ba are 0.24, 0.33, 1.00 and 1.25 emu/g, respectively. The remanent magnetization of them are near zero, 0.08, 0.44 and 0.53 emu/g, respectively. Particular shape of wasp-waist hysteresis loops observed in BFO-5Ba, BFO-5Cr and BFO-5BaCr can be ascribed to the coexistence of different magnetic phases, and the mixture of single domain and superparamagnetic particles.
研究领域:
材料科学
·
物理学
✓ 已验证
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 16
·期 6
·4470-4485
·
IF 3.006
Nilsson Klara,Sandström Corine,Özeren Hüsamettin Deniz,Vilaplana Francisco,Hedenqvist Mikael,Langton Maud
The structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures. Graphical abstract
研究领域:
食品科学
·
植物化学
·
生物材料
✓ 已验证
DOI
高影响因子
Science of Advanced Materials
·
2022
·Vol. 14
·期 8
·1298-1303
·
IF 1.067
Hu MengDi,Chen TianHong,Zhu HongLiang,Liu Hao,Shi Yi,Yan ShanCheng
Indium-tin-oxide (ITO) thin film was usually produced on quarts glass in 25–150 nm thickness by various techniques. In this research, we prepared ITO thin film on substrate of silicon wafer by sol–gel method, measured by step profiler to be 20 nm. By reducing the organic
components in the samples, and through investigation of TG/DTA/DTG, it is concluded that the ITO film reached the peak of recrystallization at 533 °C. The ITO thin film had the spectral responsivity of 5.6 A/W and strongest laser absorbance both at 450 nm wavelength, which can be concluded
through photocurrent response and I–V curing.
研究领域:
材料科学
·
物理学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhuangpeng Wang,Zhangtao Chen,Lufan Tan,Jin Tu,Yong Sun,Yuanping Ye,Senwang Zhang,Leiyan Wu
In this study, rice glutelin (RG) was pretreated using high-speed shear homogenization (HSSH) to enhance its functional characteristics and interfacial properties through structural modification. Its structure was characterized using techniques such as SDS-PAGE, FT-IR, SEM, interface analyzer, dynamic and electrophoretic light scattering. The results indicated that HSSH preserved the primary structure of RG but significantly affected its secondary structure. It increased the surface hydrophobicity and conformational flexibility, enhanced electrostatic repulsion, reduced the particle size, and produced a loose and porous microstructure. These alterations resulted in variations in the functional and interfacial properties of RG. After HSSH treatment at 12,000 rpm for 2 min, RG exhibited optimal improvements in solubility (5.56 %), WHC (6.00 g/g) and OHC (2.20 g/g), EAI (10.19 m 2 /g) and ESI (341.98 min), as well as FC (16.20 %) and FS (64.21 %). However, excessive HSSH treatment induced the formation of aggregates, which is detrimental to the improvement of these properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Liang Li,Yajie Zhao,Anqiong Mou,Xin Shen,Zhendong Liu,Zhang Luo
Non-starch polysaccharides are added to grains as dietary fiber to enhance their processing characteristics. This study investigates the influence of highland barley β-glucan (HBBG) on the gelatinization, texture, rheological, structural, and retrogradation characteristics of corn starch (CS). The pasting analysis revealed that the trough, peak, and final viscosities of the CS gel were markedly decreased after HBBG addition. Rheological analysis indicated reduced viscosity, flow behavior, and elasticity of the gels following HBBG addition. Fourier Transform Infrared Spectroscopy (FTIR) displayed a red shift in wavenumber, suggesting increased hydrogen bonding interactions induced by HBBG. HBBG increased water holding in CS and reduced hardness by forming hydrogen bonds with the starch. Specifically, the hardness of CS containing 20 % HBBG decreased from 290.32 g to 66.1 g. X-ray diffraction indicated 7.98 and 8.58 % reductions in CS gels with 20 % HBBG after 24 h and 7 days of retrogradation, respectively. These findings offer valuable insights for the formulation of functional foods designed for elderly individuals.
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
ENERGY & FUELS
·
2017
·
IF 3.091
Baozhong Zhu,Fan Li,Yunlan Sun,Yuxin Wu,Qichang Wang,Qi Wang,Weikang Han
To improve the ignition and combustion characteristics of micrometer-sized aluminum powder in steam at 900 °C, the present study focuses on the effects of adding different contents of Mg, NaF, and NaBH4. Experiments were conducted in two high-temperature tubular resistance furnaces to measure ignition temperatures, maximum combustion temperatures, and ignition delay times and to understand the combustion features of all samples. The experimental results show that Mg addition results in a reduced ignition temperature and ignition delay time of the micrometer-sized aluminum powder and causes two burning stages (a double-peak feature) because the Mg powder preferentially ignites before the micrometer-sized aluminum powder. The maximum combustion temperature increases with increasing Mg content. The ignition temperature and the ignition delay time are also significantly decreased with increased NaF or NaBH4 addition. However, the addition of NaF or NaBH4 lowers the maximum combustion temperature. The morphology, components, and residual aluminum contents of the solid combustion products are analyzed by scanning electron microscopy, X-ray diffraction, and thermogravimetric analysis. The combustion efficiency is slightly improved with the addition of NaF. The different mechanisms by which the additives influence the ignition and combustion of micrometer-sized aluminum powder are believed to underlie these experimental results.
研究领域:
材料科学
·
热能工程
✓ 已验证
DOI
高影响因子
FUEL
·
2022
·
IF 8.035
Jingjing He,Hao Chen,Yisong Chen,Xin Su,Peng Zhang,Hongming Xu,Chenglong Zhou
Among the biofuels produced from lignocelluloses, cyclopentanol is a promising candidate. In this study, a constant volume chamber (CVC) is employed to investigate the effects of adding cyclopentanol in diesel with different proportions (0%, 10%, and 20% in volume) on the spray and combustion characteristics. Tests are performed under three injection pressures (100, 120 and 140 MPa). The experimental results in the CVC show that the atomization characteristics of cyclopentanol-diesel blends are better in the early stage of spray and slightly worse in the later stage than those of diesel. As the injection pressure increases, the diesel cyclopentanol blend fuels improve the air fuel mixing. The addition of cyclopentanol has risen the temperature of the flames and cut the soot formation of diesel by 12.7–89.2% under all injection pressure conditions. The addition of cyclopentanol is found to reduce the natural flame luminosity and combustion duration significantly due to the effective combustion process acceleration and is helpful for improving the combustion, especially for CP10. Overall, blending cyclopentanol into diesel has a great soot reduction potential with a low cetane number and improved mixing, and CP10 can be seen as a future alternative fuel, especially under an injection pressure of 140 MPa.
研究领域:
能源科学
·
燃烧学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Bing Gong,Meijuan Xu,Bei Li,Hao Wu,Yu Liu,Guoquan Zhang,Shaohui Ouyang,Wenhao Li
The effects of repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (CHMT) on structural, physicochemical and digestibility properties of red adzuki bean starch have been investigated and compared. The results showed that the starch granules had many rupture and scallops and some of the polarization cross disappeared after CHMT and RHMT. The crystal type of CHMT and RHMT starches changed from C-type to A-type. The pasting temperatures and gelatinization transition temperatures of CHMT and RHMT starches increased, while the pasting viscosities (peak, trough, breakdown, final and setback viscosity), solubility and swelling power of CHMT and RHMT starches decreased compare to native starch. The RDS and SDS contents of starch samples were higher than native starch, which indicate that the digestibility was improved by CHMT and RHMT. On the whole, the RHMT measures have more advantages in the changes of starch structural, physicochemical and digestibility properties compared to CHMT ones.
研究领域:
食品科学
·
淀粉化学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2020
·Vol. 13
·期 3
·452-461
·
IF 3.356
Zhao Kun,Zhang Bo,Su Chunyan,Gong Bing,Zheng Jianmei,Jiang Hao,Zhang Guoquan,Li Wenhao
Effects of repeated heat-moisture treatment (RHM) and continuous heat-moisture treatment (CHM) on structural, physicochemical, and digestibility properties of mung bean starch were investigated. Rupture and scallops appeared on the surface of starch granules and some polarization cross disappeared after CHM and RHM. Besides, CHM starch exhibited severe rupture than RHM with the same treatment time. Crystal type of CHM and RHM starch maintained A-type while crystallinity decreased first but then increased as treating time increased. Besides, the relative crystallinity, transition temperatures, Δ H , and slowly digestible starch and rapidly digestible starch content of RHM were significantly higher than CHM whereas solubility, swelling power, and pasting viscosities of RHM samples were lower than CHM under the same treating time. Overall, RHM measures have more advantages than CHM in the modification of the structural, physicochemical, and digestibility properties of starch.
研究领域:
食品科学
·
淀粉化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Fen Xu,Wei Liu,Liang Zhang,Qiannan Liu,Feng Wang,Hong Zhang,Honghai Hu,Christophe Blecker
The effect elicited by degree of starch gelatinization on the rheological properties of starch-gluten model dough was examined. Gelatinization temperature, water retention capacity, linear viscoelastic region, and maximum creep compliance of potato starch-gluten composites increased, while enthalpy and frequency dependence decreased with increasing degree of starch gelatinization. More membrane-like structures and larger holes were observed in potato starch-gluten model dough; the amount of gluten β-sheet increased, while the amount of random coil and β-turn decreased as degree of gelatinization increased. The starch gelling and starch-gluten interactions played major roles in imparting the desired functionality of the model dough. A possible interaction model between partially gelatinized potato starch and gluten was proposed. Partially gelatinized potato starch with moderate degree of gelatinization could more closely interact with gluten, better improve the texture and processing adaptability of model dough than native and highly gelatinized starch, thus has promising application potential in food industry.
研究领域:
食品科学
·
材料科学
·
生物物理学
✓ 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）