NEW JOURNAL OF CHEMISTRY
·
2020
·Vol. 44
·期 31
·13301-13307
·
IF 3.288
Wei Qi,Mengjie Li,Long Zhao
Silicon carbide nanocrystals have been widely researched and applied in bio-imaging, drug delivery, dental implants and relative fields. However, the challenges in the synthesis technology of silicon carbide nanocrystals are still restricting their practical applications. Therefore, we investigated the fabrication of photoluminescent (PL) silicon carbide quantum dots (SiC QDs) through ionic liquid-based microemulsions combined with a radiation technique. The high steady blue PL SiC QDs were obtained with the largest quantum yield of 12.39% and an indirect energy gap of about 5.14 eV. Radiation doses and silane coupling agent concentrations had almost no effect on the size and PL properties of SiC QDs, but strongly affected their quantum yields and lifetimes. The droplet size of ionic liquid-based microemulsions showed great potential applications in regulating the size and PL properties of SiC QDs. Through this work, one simple, high-rate, clean, scalable strategy has been provided for synthesizing PL SiC QDs, which is meaningful to promote the practical applications of SiC QDs in the future.
研究领域:
材料科学
·
生物医学工程
·
纳米技术
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jiayu Zheng,Diandian Wang,Hao Duan,Jinhong Guo,Yue Zheng,Wenhao Li,Wenjie Yan
This study investigated the effects of microwave (MW, 300W, 900W), electron beam irradiation (EBI, 8, 24 KGy), and their combination (MW-EBI, EBI-MW) on the morphology, structure and physicochemical properties of red adzuki bean starch. MW or EBI treatments had little effect on starch morphology, but high-frequency MW and high doses of EBI combined modification resulted in starch granule cracking. Both EBI and MW treatments retained the C-type crystalline structure of the starch but reduced the relative crystallinity, Mw, and short-range ordering. Besides, starch's short chain (A, B 1 ) content, pasting temperature, solubility, and RDS content were significantly increased. In contrast, long chain (B 2 , B 3 ), SDS + RS content, ΔH, SP, and RDS content were decreased considerably after MW and EBI treatments. Furthermore, the effect of MW and EBI combined modification on starch was higher than the single modification, and the MW-EBI modification was more effective than EBI-MW. Therefore, this study provides a green and efficient method to modify starch, which helps to broaden the scope of starch application.
研究领域:
食品科学
·
淀粉化学
·
辐射技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Min Li,Shanshan He,Sifan Yang,Yunguang Wang,Huishan Shen,Xingli Liu,Hongwei Wang,Yanyan Zhang,Hua Zhang
This study first investigated the impact of electron beam irradiation (EBI) on the texture and cooking characteristics of oat grains, with a particular emphasis on analyzing the properties of oat starch isolated from the EBI-treated grains. The findings indicated that EBI notably enhanced the soluble solids content in oat porridge broth, improved the morphological integrity of cooked oat grains, and reduced the hardness of cooked oat grains. Subsequently, starch was isolated from EBI-treated oat grains at each dose, followed by systematic analysis of its hierarchical structure and physicochemical properties. Results demonstrated that EBI did not markedly alter the surface morphology of oat starch, but it induced starch depolymerization, reduced the molecular weight and relative crystallinity, and disrupted the short-range ordered structure. These changes consequently enhanced the solubility, swelling power, and thermal stability of starch while reducing the gelatinization enthalpy and rheological properties. The correlation analysis results indicated that changes in the molecular weight, crystalline structure, short-range ordered structure, pasting properties, and solubility of oat starch might play a crucial role in enhancing the texture and cooking characteristics of EBI-treated oat grains. These results provide insights into how EBI regulates the texture and cooking characteristics of oat grains from the perspective of starch, laying a scientific foundation for applying EBI to oat grains in the food industry.
研究领域:
食品科学
·
碳水化合物化学
·
辐射技术
·
农业科学
·
材料科学
✓ 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）