METALLURGICAL AND MATERIALS TRANSACTIONS A-PHYSICAL METALLURGY AND MATERIALS SCIENCE
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2020
·Vol. 51
·期 6
·3090-3103
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IF 2.05
Li Zhi-Bo,He Kai,Zhang Guo-Hua,Chou Kuo-Chih
The present study utilized W nanopowders (prepared by a two-stage reduction process consisting of steps of carbothermic pre-reduction and hydrogen deep reduction) to produce fine-grained 90W-7Ni-3Fe and 93W-4.9Ni-2.1Fe alloys. The effects of sintering temperature [in a range of 1573 K to 1723 K (1300 °C to 1450 °C)] and time on the microstructure and mechanical properties of W-Ni-Fe alloys were studied in detail. The microstructures of the prepared alloys at 1573 K and 1673 K (1300 °C and 1400 °C) indicated that the grain sizes of W grains are < 5 μ m. However, the grain size dramatically increases to > 5 μ m after sintering for > 60 minutes at 1723 K (1450 °C). The observation shows the as-sintered alloys with different holding times exhibit different fracture modes. With increasing holding time, the hardness of two alloys first increases and then decreases at the same sintering temperature. It is also concluded that the bending strength of alloys increases with the increase of sintering temperature. The maximum hardness of 381 and 393.6 HV was obtained after sintering at 1573 K (1300 °C) for 60 minutes for 90W-7Ni-3Fe and 93W-4.9Ni-2.1Fe alloys, respectively, while the highest bending strength of 1381.4 and 1278.8 MPa could be achieved at 1673 K (1400 °C) for 120 minutes. The excellent mechanical properties of W-Ni-Fe alloys could be attributed to the grain refinement strengthening.
研究领域:
材料科学
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冶金工程
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DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2023
·
IF 5.5
Fang Xie,Yuan Fang,Xin Liu,Xin Cong,Yangchao Luo,Jiaojiao Zhou,Zia-ud Din,Shuiyuan Cheng,Jie Cai
Double emulsions (e.g., O/W/O and W/O/W emulsions) have important applications in healthy food development for food industry. Herein, we prepared O/W/O and W/O/W emulsions by two-step emulsification method only using two food grade emulsifiers (Octenyl succinate starch ester (OSA starch) and polyglycerol polyricinoleate (PGPR)), respectively. The optimal process parameters (in external emulsion and internal emulsion) for the preparation of O/W/O and W/O/W emulsions were systematically studied. It is noteworthy that the facile conversion of the two O/W/O and W/O/W emulsions could be achieved by changing the order of emulsifier addition. The double emulsions can be used for co-loading of plant-derived selenium-enriched peptide (Se-peptide) and vitamin E (V E ) with efficient loading rates, and the emulsions of encapsulated Se-peptide and V E have good antioxidant properties. The results of fuzzy numerical sensory evaluation and electronic nose showed that both emulsion systems were effective in masking the odor of Se-peptide.
研究领域:
食品科学
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生物技术
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产品关联
DOI
高影响因子
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
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2023
·
IF 3.6
XiaoNan Zhang,WenQin Xu,Xing Li,GuangHua Pan,NanChun Chen,QingLin Xie,XiuLi Wang
This experiment was done to study the zeolite molecular sieve as a drug-binding effector, the non-antibiotic drug potassium diformate uniformly disperse in the internal aqueous phase of the 'egg box' structure formed by pectin-calcium ions. With oil phase as the intermediate phase and Xanthan gum Chitosan as the external water phase, the W/O/W type sustained release bacteriostatic microcapsules with pH response were prepared and characterized by Fourier transform infrared, thermogravimetric, SEM, and TEM. It can be obtained through characterization experiments that the inner water phase, oil phase, and outer water phase were formed by observation, and W/O/W emulsion microcapsules were obtained and the bacteriostasis effect of microcapsules was verified by bacteriostasis experiment. The permeance experiment showed that the molecular sieve was successfully coated in the microsphere. Studying on drug release mechanism and sustaining release performance of composite emulsion microcapsules. In vitro drug release study showed that the encapsulation efficiency and drug loading rate of microcapsules were improved by adding molecular sieve, reaching 12.31% and 61.55%, respectively. At the same time, we observed that the drug release rate slowed down during the simulated intestinal release process, and the drug release kinetics were in line with the first-order kinetic model and Ritger-Peppas model equation. Experiments had proven that the drug-loaded microcapsules exerted a significant bacteriostatic effect on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, with the highest antibacterial rates of 97.25%, 94.05%, and 95.93%, respectively. Therefore, the composite emulsion microcapsules can be used as a new controlled-release drug delivery system in vivo.
研究领域:
药物递送系统
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材料科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Qian Zhang,Yu-Qiao Wang,Lin Li,Hao-Lin Song,Hai-Tao Wu,Bei-Wei Zhu
Salidroside (Sal), the main bioactive substance in Rhodiola rosea , is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.
研究领域:
药学
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食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Zhaohua Huang,Baozhong Guo,Chong Deng,Can Tang,Chengmei Liu,Xiuting Hu
W/O/W emulsions were easily prepared by oleogelation of the oil phase using rice bran wax (RBX) and their microstructure, stability, rheology and protection of proanthocyanidins and β-carotene were investigated. Formation of the W/O/W emulsion was confirmed using confocal laser scanning microscopy and staining of the inner aqueous phase by tartrazine . The average particle size and viscosity of the emulsion increased as the RBX concentration increased. Moreover, RBX increased the stability of the emulsion and the emulsion was the most stable when the RBX concentration was 8.0% or 10.0%. On the other hand, the W/O/W emulsions were used to simultaneously encapsulate proanthocyanidins and β-carotene. Specifically, proanthocyanidins and β-carotene in RBX-containing emulsions were more stable and had higher bioaccessibility than in the emulsion without RBX. Besides, both their chemical stability and bioaccessibility reached the maximum value when the RBX concentration was 8.0% or 10.0%. In summary, the optimal RBX concentration was 8.0%.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 104
·期 2
·797-808
·
IF 4.1
Fuge Niu,Mengdi Zhao,Weiwei Tu,Zhe Li,Yi Gao,Yixuan Du,Weichun Pan
BACKGROUND In order to study the effect of adsorption of surfactant at the two interfacial layers on emulsion stability, the kinetically stable water-in-oil-in-water (W/O/W) emulsion carriers were prepared using polyglycerol polyricinoleate (PGPR) and gum arabic (GA) as emulsifiers. The relationship between the adsorption of the surfactant and the stability mechanism of the emulsions was elucidated. RESULTS When the contents of PGPR and GA were low, the interfaces between oil and the inner and outer water phases, respectively, could not be completely covered. However, when the concentration of PGPR was higher than 60 g kg −1 , the excess PGPR was adsorbed on the interface between the oil phase and the outer water phase. When the concentration of GA reached 80 g kg −1 , more GA was adsorbed to the oil-in-water interface. Moreover, the presence of PGPR on the interface could reduce the adsorption capacity of GA. Two types of kinetically stable emulsions were obtained by optimizing the interface composition (60 g kg −1 GA/80 g kg −1 PGPR and 60 g kg −1 PGPR/80 g kg −1 GA). The kinetically stable W/O/W emulsions prepared in this study were successfully used to encapsulate a hydrophilic vitamin (vitamin B12) with an encapsulation efficiency (EE) of 80% and release efficiency (RE) of 95%. The interfacial adsorption GA can accelerate the hydrolysis of fat. CONCLUSION Overall, this study provides a new strategy for the preparation of W/O/W emulsions, which might be beneficial for application in food, cosmetic, chemical, and pharmaceutical industries. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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化学工程
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材料科学
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2023
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IF 5.2
Hao Wu,Tianyi Jiang,Wenlong Wu,Shanguo Zhang,Ming Li,Jingzhuo Zhou,Mengya Zhu,Juzheng Chen,Ziyong Li,Yang Lu,Hongyuan Jiang
Water-in-oil-in-water (W/O/W) double emulsion droplets are a typical colloidal system applied in various practical fields. However, certain high-specification applications necessitate exact geometric homogeneity in terms of both shell diameter and thickness. Despite achieving uniformity in shell diameter, on-chip microfluidic emulsification always leads to an eccentric phenomenon due to innate density differences of the droplet solution. At the same time, the current regulation methods have multiple limitations, including their applicability, regulatory scope, and objective restrictions. Herein, we propose an off-chip osmosis-induced hydrodynamic method to accurately regulate the eccentricity of W/O/W double emulsion droplets. The rational selection of hypertonic osmosis can energize the droplets and induce inward transmembrane water flux. This flow helps to reposition the droplet core to align concentrically with the shell, regardless of the initial dimension and eccentricity of the droplets. As the osmotic induction reduces due to the dilution of the inner solute molar concentration , the optimal droplet configuration can be achieved when osmosis-induced hydrodynamic regulation sufficiently counteracts the adverse effects of droplet solution density difference. The microcapsules can thus be produced by instant UV polymerization of the regulated double emulsion droplets, and the silica microspheres with fine geometric homogeneity can be prepared through further heat treatment, which is expected to meet the stringent morphological requirements in practical applications.
研究领域:
胶体与界面化学
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微流控技术
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生物材料
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药物递送系统
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高分子科学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jinfeng Zhao,Dehui Lin,Runguang Zhang,Di Wang,Aiqing Zhao,Honglei Tian,Xingbin Yang
In this work, we prepared the W/W emulsion gels based on chitosan (CS) and carboxymethyl cellulose (CMC) via associative phase separation without adding any extra stabilizers. The W/W emulsion gels system with different M CS /M CMC ratios (3:1, 2:1, 1:1, 1:2, 1:3, w/w) and concentrations (1 %, 1.25 %, 1.5 %, 1.75 %, w/v) were prepared, and their corresponding properties were further investigated in the present work. FTIR demonstrated that the formation of W/W emulsion gels was driven by electrostatic interactions and hydrogen bond interactions. The CLSM results confirmed that three types of W/W emulsion gels were formed in the prepared systems, and SEM results further suggested that the gel system with 1:1 M CS /M CMC ratio was belonging to W/W emulsion droplet-aggregated gels. Moreover, for the prepared gel systems, the W/W emulsion droplet-aggregated gels with 1.5 % polymer concentration and 1:1 M CS /M CMC ratio showed the most uniform three-dimensional network structure, the best rheological and mechanical properties, as well as the highest swelling ratio. Overall, these findings provide new reference for the preparation of W/W emulsion gels based on associative phase separation without adding any extra stabilizers.
研究领域:
食品科学
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材料科学
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生物化学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Lijia Li,Meng Zhang,Xumei Feng,Haodong Yang,Meili Shao,Yuyang Huang,Yang Li,Fei Teng
This study aimed to examine the effects of gelation on the stability and functionality of soybean lipophilic protein (LP)-stabilized W/O/W emulsions by gelating the internal and external aqueous phases separately. Xanthan gum , gum arabic , methylcellulose, and pectin were used to gel the internal/external aqueous phase of W/O/W emulsions. The measurements of particle size, zeta potential , emulsifying properties, interfacial tension, microstructure, physicochemical stability, and digestion characteristics revealed that the internal/external aqueous-phase gelation effectively reduced the interfacial tension of emulsions, the external aqueous-phase gelation improved the interfacial protein adsorption rate of emulsion (more than 78%), and the internal aqueous-phase gelation improved the encapsulation efficiency of emulsion (more than 90%) and internal aqueous-phase retention (more than 85%). Meanwhile, both gelation treatments improved the digestion performance of emulsions, achieved the sustained release of entrapped materials, and improved their bioavailability. Briefly, the internal/external aqueous-phase gelation enhances W/O/W emulsion stability. This study enriched the means to improve the stability of W/O/W emulsions, which benefited the application and innovation of W/O/W emulsions in food processing.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
POWDER METALLURGY AND METAL CERAMICS
·
2021
·Vol. 59
·期 11
·651-660
·
IF 0.511
Zhangjun Bai,Yuhong Chen,Lu Li,Jiaxin Li,Yuewei Cheng
In this study, Ta–W–Ti–Al multialloys were prepared by spark plasma sintering (SPS) as a new powder metallurgy technology based on discharge activation and thermoplastic deformation process. The oxidation behavior of the as-obtained sintered alloys were investigated under 1000 and 1200°C in air atmosphere. Microstructures and phase compositions of alloys and oxides were analyzed using various analytical methods, such as X-ray diffraction (XRD), scanning electron microscopy (SEM) equipped with energy dispersive spectroscopy (EDS), and backscatter electron microscopy (BSE). The sintered samples possessed relative densities reaching up to 98% with achievable densification. The densities of all specimens with high Ti contents exceeded 100%, suggesting the great impact of Ti addition on liquid-phase precipitation. Intermetallic compounds were formed in Ta–W–Al alloys, and samples with high Ti contents displayed grain boundary phases rich in titanium and oxygen. The addition of Ti and Al effectively improved the oxidation resistance of the resulting alloys. A protective alumina layer was formed after oxidation at 1000°C that made oxidation kinetics of the alloys obeying pseudo-parabolic laws. At the oxidation temperature of 1200°C, Al 2 O 3 reacted with Ta 2 O 5 to form the AlTaO 4 alloy with reduced protective effect. The mass gain in the alloys after oxidation at 1200°C for 4 h was about 7 times higher compared to processing at 1000°C.
研究领域:
材料科学
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冶金工程
✓ 已验证
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 18
·2720
·
IF 5.561
Yaping Dai,Xuli Lu,Ruyi Li,Yupo Cao,Wei Zhou,Jihua Li,Baodong Zheng
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) ofSipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.Keywords:W/O/W emulgels;Sipunculus nudus;salt-soluble proteins;vitamin C;β-carotene;co-encapsulation
研究领域:
食品科学
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胶体与表面化学
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营养学
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产品关联
DOI
PubMed
高影响因子
Nature Communications
·
2023
·Vol. 14
·期 1
·1-12
·
IF 16.6
Chen Zhigang,Gong Wenbin,Wang Juan,Hou Shuang,Yang Guang,Zhu Chengfeng,Fan Xiyue,Li Yifan,Gao Rui,Cui Yi
The lack of available protons severely lowers the activity of alkaline hydrogen evolution reaction process than that in acids, which can be efficiently accelerated by tuning the coverage and chemical environment of protons on catalyst surface. However, the cycling of active sites by proton transfer is largely dependent on the utilization of noble metal catalysts because of the appealing electronic interaction between noble metal atoms and protons. Herein, an all-non-noble W/WO 2 metallic heterostructure serving as an efficient solid-acid catalyst exhibits remarkable hydrogen evolution reaction performance with an ultra-low overpotential of −35 mV at −10 mA/cm 2 and a small Tafel slope (−34 mV/dec), as well as long-term durability of hydrogen production (>50 h) at current densities of −10 and −50 mA/cm 2 in alkaline electrolyte. Multiple in situ and ex situ spectroscopy characterizations combining with first-principle density functional theory calculations discover that a dynamic proton-concentrated surface can be constructed on W/WO 2 solid-acid catalyst under ultra-low overpotentials, which enables W/WO 2 catalyzing alkaline hydrogen production to follow a kinetically fast Volmer-Tafel pathway with two neighboring protons recombining into a hydrogen molecule. Our strategy of solid-acid catalyst and utilization of multiple spectroscopy characterizations may provide an interesting route for designing advanced all-non-noble catalytic system towards boosting hydrogen evolution reaction performance in alkaline electrolyte.
研究领域:
催化
·
电化学
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材料科学
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可再生能源
✓ 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）