FOOD HYDROCOLLOIDS
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2026
·
IF 13.8
Bifen Zhu,Xinqiao Wen,Xihua Liu,Jingwen Hou,Jiangxiong Zhu,Hao Yin,Yu Zhong,Yun Deng
This study examined the concentration-dependent role of chitosan/whey protein isolate–tannic acid (CS/WTN) complexes in the formation of rice bran wax-based Pickering bigels. The incorporation of WTN induced the formation of CS/WTN complexes with enlarged particle size and modified colloidal characteristics, which further affected interfacial adsorption and assembly. Dynamic interfacial tension and interfacial rheology showed that moderate WTN incorporation enhanced CS/WTN complexes interfacial adsorption and strengthened interfacial viscoelasticity, whereas excessive addition led to aggregate overgrowth and reduced interfacial assembly efficiency. Among the tested formulations, CS/WTN4 exhibited the most favorable interfacial properties. Accordingly, its corresponding Pickering bigels (CS/WTN4), showed the highest fraction of interfacially adsorbed protein (77.28%), the smallest aqueous droplet size (19.94 ± 2.98 μm), the most homogeneous microstructure, the highest bulk viscoelasticity, and the best recovery after shear. LF-NMR further indicated stronger proton confinement and a more compact internal organization in Pickering bigels CS/WTN4, while selective solvent dissociation suggested enhanced hydrogen bonding and hydrophobic interactions. In contrast, CS/WTN8 increased microstructural heterogeneity and weakened the Pickering bigels. These findings provide mechanistic insight into interfacial co-assembly in Pickering bigels.
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POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2026
·
IF 7.3
Hua Huang,Yihui Gong,Ningbo Shi,Jiaying Yu,Zhaoqi Zhang,Fang Fang
Litchi ( Litchi chinensis Sonn.) is sensitive to water loss in early detached stage, which triggers oxidative stress and cellular damage inducing pericarp browning. This study analyzed surface wax metabolism in litchi fruit via lipid profiling, gene expression analysis, and overexpression in tomato lines to investigate its response to water loss. The rapid water loss of litchi fruit was largely from pericarp accompanied with the development of gold-brown appearance under unpacked conditions. To response the water loss and browning process, genes involved in biosynthesis of cuticular waxes were upregulated following the increased accumulation of very-long-chain aliphatic compounds on exocarp surface. The candidate genes LcLACS4 and LcWAX2 localized to the endoplasmic reticulum, where is the main position for wax biosynthesis. Heterologous expression of LcLACS4 and LcWAX2 both enhanced drought tolerance for tomato plant, increased the accumulation of cuticular waxes, particularly very-long-chain aldehydes and n -alkanes, as well as decreased water loss of tomato fruit. These findings demonstrate that the alteration of very-long-chain cuticular wax may play important role in response to the water loss of fruit, thereby influencing the browning of litchi. It also provides insights to link between cuticular wax metabolism and the regulation changes in senescence of harvest litchi fruit.
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INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER
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2026
·
IF 6.2
Zhimin Wu,Jinchao Yang,Shuying Wu,Hongjun Zhu,Yue Luo,Liu Tan
BNNS/GO/PVA hybrid aerogel with 3D anisotropic network is fabricated by ice-templating. • HGBP/PW composite achieves 91.17% PW loading and 197.8 J/g melting enthalpy with 121.83% enthalpy efficiency. • Vertical thermal conductivity of HGBP5/PW is enhanced by 360% to 1.15 W/(m·K) vs pure PW. • HGBP5/PW realizes 97.80% photothermal conversion efficiency and 228.9 mV photo-thermal-electric output voltage. • HGBP/PW composite exhibits excellent shape stability and robust cycling durability with negligible leakage. Phase change materials (PCMs) are promising for solar thermal energy storage but suffer from leakage, low light absorption and thermal conductivity. Herein, a shape-stabilized composite PCM (HGBP/PW) was prepared by encapsulating paraffin wax (PW) into a BNNS/GO/PVA hybrid aerogel via ice-templating and vacuum impregnation. The 3D anisotropic network is constructed with GO as framework and photo-thermal absorber, BNNS for thermal conduction, and PVA as mechanical support. HGBP/PW exhibits 91.17% PW loading, a melting enthalpy of 197.8 J/g and 121.83% enthalpy efficiency. Its vertical thermal conductivity reaches 1.15 W/m·K, 360% higher than pure PW. It reduces LED chip temperature by 46.41%, shows 97.8% photo-thermal conversion efficiency and excellent cycling stability. Efficient solar-thermal-electric conversion is also achieved under simulated and natural sunlight, with a maximum output voltage of 228.9 mV and maintaining a reliable 118.2 mV output. This work offers a scalable strategy for multifunctional PCMs toward thermal management and efficient solar energy utilization.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Kexin Qu,Jing Ma,Hua Zhang,Xuanjun Li
The combination of oleogels has recently begun to receive scientific attention because a single oleogels may not adequately compensate for the multiple roles of solid fat in complex food systems. In this study, corn oleogels were prepared from candelilla wax (CLW), beeswax (BW), carnauba wax (CW), and ethyl cellulose (EC) with different mass ratios, and their physicochemical properties were characterized in terms of heat, rheology and microstructure. The strength of oleogel was CLEOs > BEOs > CWEOs. With the increase of the amount of wax in the oleogelators, the color L* value, the ability to bind oil, the melting temperature, the hardness and the viscosity and strength of the oleogels were increased. Microscopic analysis showed that the gel network was formed based on the crystallization and self-organization of gel molecules, and the two oleogelators showed independent crystallization behavior in the oleogel. Furthermore, the FTIR spectra showed that noncovalent bonds of van der Waals forces played a dominant role in the composite oleogel network formed through physical entanglement as compared to hydrogen bonds. XRD results showed higher lateral packing of molecular layers in oleogels prepared from combined EC and wax compared to oleogels prepared from a single oleogelator. This study provides a reference for the development of a new composite oleogel system.
研究领域:
食品科学
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材料科学
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DOI
高影响因子
ACS Applied Polymer Materials
·
2025
·
IF 4.7
Shaoqian Qin,Zhiwei Guo,Zumin Wu,Huabin Yin,Haofan Hu,Chengqing Yuan
The wear and vibration challenges of water-lubricated polymer components in mechanical systems remain critical. In this study, a polyurethane composite reinforced with modified nano-SiO2 and carnauba wax via casting (PUCW-SiO2) was developed, and its properties were explored. With merely 0.5% additive content of modified SiO2, the optimized composite of PUCW-0.5%SiO2 exhibited a low water swelling rate (0.157% after 7 days), enhanced mechanical properties (compressive elastic modulus is 410.39 MPa and compressive strength is 89.12 MPa), reduced wear loss (0.01 g in water), effective vibration damping (vibration acceleration signal is reduced to −4–4 m/s2 in a stable wear stage in a pure water environment), and sand-water environmental tolerance (average friction coefficient is 0.351, average wear loss is 0.0253 g). The improvements stem from modified SiO2 reinforcing the polyurethane matrix and synergizing with carnauba wax, facilitating the formation of a hydrophobic surface and continuous lubricating film that collectively mitigate wear and vibration.
研究领域:
材料科学
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聚合物复合材料
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表面工程
·
机械工程
·
水下技术
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高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Chun Hu,Chunyu Li,Weinong Zhang,Junbo He,Yanpeng Zhang,Lijuan Han
This study investigated the influence of peanut protein/sodium alginate (PP/SA) complex and oleogel-to-hydrogel ratio on the structure, mechanical properties and stability of carnauba wax/β-sitosterol-based bigels. The results indicated adding SA increased PP mean particle size from 88.1 to 395.2 and 729.6 nm, and absolute zeta-potential from 38.5 to 53.0 and 60.5 mV, and improved its surface hydrophobicity. Additionally, at 40% and 50% oleogel, SA addition was shown to improve the performance of PP bigels in water holding capacity, elastic modulus (G′), viscous modulus (G″), textural properties (hardness, springiness, chewiness and gumminess), as well as physical and freeze-thaw stability. Notably, the bigels with 50% oleogel exhibited the most compact structure and optimal functional properties. However, at 60% oleogel, the PP bigels declined in texture parameters, rheological properties and stability, making the positive effects of SA negligible. These findings provide a theoretical foundation for utilizing PP/SA bigels as potential spreadable sauce substitutes
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JOURNAL OF APPLIED POLYMER SCIENCE
·
2018
·Vol. 135
·期 18
·46222
·
IF 1.901
Xia Gao,Tianbo Zhao,Guan Luo,Baohui Zheng,Hui Huang,Rui Ma,Xue Han,Yuqiao Chai
Polystyrene (PS) microencapsulated paraffin wax (MePW) and PS–SiO 2 MePW were used to improve the form-stability of PW in hydroxyl-terminated polybutadiene-derived polyurethane (HTPB) binder. HTPB matrix containing different contents of PS MePW, PS–SiO 2 MePW, and PW were prepared. The chemical composition, crystallinity, microstructure, heat capacities, thermal stabilities, thermal reliabilities, leakage, and mechanical properties of the composites were compared using Fourier transforms infrared spectroscope, X-ray diffractometer, scanning electronic microscope, differential scanning calorimeter, thermo-gravimetric analyzer, thermal cycling test, leaking test, compression, and tensile tests, respectively. The results showed that the MePW/PW/HTPB composites were prepared without chemical reaction. The thermal stability and mechanical properties of PS–SiO 2 MePW/PW/HTPB increased more dramatically than that of PS MePW/PW/HTPB. With the increasing contents of MePWs, the PW leakage of the composites decreased, especially for PS MePW/PW/HTPB. Consequently, the MePW/PW/HTPB composites possess a potential application for PW-based polymer-bonded explosive system. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018 , 135 , 46222.
研究领域:
材料科学
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化学工程
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2016
·Vol. 41
·期 2
·e12833
·
IF 0.894
Biao Shen,Zufang Wu,Haotian Li,Xin Zhang,Peifang Weng,Yingjie Miao
Lactic acid bacteria (L34) with antibacterial activity obtained from traditional pickled vegetables was used as a fermented starter in the present study. The changes of product quality and microbial diversity were investigated under spontaneous and inoculated fermentations for cooked pickled wax gourd, and analysis of community were conducted by Illumina Miseq sequencing. The results showed that pH in each sample decreased gradually in the first 13 days, then increased slightly and remained stable. About 6 types of organic acids and 17 amino acids were detected, while higher content of lactic acid was found with starter fermentation by L34. The predominant species were Enterobacteriaceae sp. and Bacillus subtilis in the early stage, and transferred to Lactobacillus and Enterobacteriaceae sp. later. In general, microbial diversity of the microflora increased firstly, and then decreased. The composition of microflora varied in different fermentation periods and systems, and the diversity changed rapidly under spontaneous fermentation. Practical Applications Lactic acid bacteria play an important role in the processing and preservation of pickled wax gourd. The changes of microbial diversity as well as the predominant species were investigated under spontaneous and inoculated fermentation for cooked pickled wax gourd, and diversity analysis of community was conducted by Illumina Miseq sequencing. This method could provide information about the variation of microflora compositions in different fermentation systems and fermentation periods, and it can also provide guidance for quality control of pickled wax gourd processing.
研究领域:
食品科学
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微生物学
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CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Ying Xie,Ke Ding,Saiqing Xu,Haishan Xu,Shuai Ge,Xia Chang,Huan Li,Zijun Wang,Zisheng Luo,Yang Shan,Shenghua Ding
Inspired by the citrus oil gland and cuticular wax, a multifunctional material that stably and continuously released the carvacrol and provided physical defenses was developed to address issues of fresh-cut fruits to microbial infestation and moisture loss. The results confirmed that low molecular weight and loose structure of starch nanoparticles prepared by the ultrasound-assisted Fenton system were preferable for octenyl succinic anhydride modification compared to native starch, achieving a higher degree of substitution (increased by 18.59 %), utilizing in preparing nanoemulsions (NEs) for encapsulating carvacrol (at 5 % level: 81.58 %). Furthermore, the NEs-based gelatin (G) film improved with surface hydrophobic modification by myristic acid (MA) successfully replicated the citrus oil gland and cuticular wax, providing superior antioxidant (enhanced by 3–4 times) and antimicrobial properties (95.99 % and 84.97 % against Staphylococcus aureus and Escherichia coli respectively), as well as the exceptional UV shielding (nearly 0 transmittance in the UV region), mechanical (72 % increase in tensile strength), and hydrophobic (WCA 133.63°). Moreover, the 5%NE-G@MA film inhibited foodborne microbial growth (reduced by 50 %) and water loss (controlled below 15 %), extending the shelf life of fresh-cut navel orange and kiwi. Thus, the multifunctional film was a potential shield for preserving perishable fresh-cut products.
研究领域:
食品科学
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材料科学
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生物技术
·
化学工程
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DOI
PubMed
高影响因子
Journal of Cleaner Production
·
2022
·
IF 11.072
Wei Cui,Xiangxuan Li,Xinyi Li,Tianyu Si,Lin Lu,Ting Ma,Qiuwang Wang
The development of phase change materials (PCMs) is hampered by issues like leakage , poor thermal conductivity , and poor light absorption . In this study, we innovatively combined modified melamine foam (MF) and graphene nanoparticle (GNP) to address these defects of PCMs in the solar-thermal energy system. The MF was modified to endow the solar-thermal energy conversion ability and superhydrophobic interface characteristics due to the polypyrrole (PPy) by the in-situ polymerization and the polymerized octadecylsiloxane (PODS) layer coating on the sponge skeleton. The composite PCMs consisting of the modified MF, paraffin wax (PW), and GNP were fabricated and exhibited good leakproof ability, high thermal conductivity, and excellent solar-thermal energy conversion capability. Results showed that due to the effects of the PPy and the PODS on the sponge skeleton structure, MF@PPy-PODS/PW composite PCMs showed a decrease in the mass loss ratio to less than 0.34% and an increase in the thermal conductivity of 0.33 W/m·K and the solar-thermal storage efficiency of 75.68%. Besides, adding GNP with higher concentrations impacted positively on the thermal conductivity and the solar-thermal energy conversion ability but negatively on the phase change enthalpies . MF@PPy-PODS/GNP3/PW composite PCMs increased the thermal conductivity to 0.59 W/m·K and the solar-thermal storage efficiency to 79.36% while decreasing the phase change enthalpy to 130.61 J/g. Furthermore, a thermoelectric conversion system driven by solar energy was developed to show the potential of composite PCMs for cleaner energy production. The open-circuit voltages of the MF@PPy-PODS/GNP3/PW composite PCMs achieved 0.78 and 0.91 V at 2 and 4 Sun, respectively. The open-circuit voltages remained for a period of time and slowly dropped without the simulated solar light irradiation. This study provided a potential strategy for the optimal performance of composite PCMs and their application in solar thermal systems .
研究领域:
能源材料科学
·
太阳能技术
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DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Ni Zhang,Chengcheng Gao,Linghan Meng,Xiaozhi Tang
To improve the hydrophobicity of polysaccharide-based films, hydrophobic carnauba wax-based particles were prepared by Pickering emulsion . The influence of the different size of the particles on the structure and hydrophobicity of the chitosan coating films were investigated. The results showed that micro-scale particles (average particle size 25.04 μm) with nano-scale (5–10 nm) TiO 2 uniformly distributed on the surface of the particles were formed by Pickering emulsion. The chitosan coating films showed higher contact angle and lower sliding angle compared to the control due to the hierarchical structure, hydrophobicity and arrangement of the particles. In addition, the small particle (23–48 μm) coating film showed higher hydrophobicity than the large particle coating film (48–70 μm) due to the small particle size and the formation of more small gaps. The gaps were conducive to form “air cushion” which reduced the contact area between water and the coating films and thus increased contact angle and decreased sliding angle. The coating films showed high chemical stability and low residual rates of liquid food . The results suggest that Pickering emulsion is an effective method to create wax-based particles with hierarchical structure and the particles have potential to be used as hydrophobic coating materials .
研究领域:
材料科学
·
食品科学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Huaqiang Cao,Jia Hu,Xiaoqing Han,Yajie Li,Ruirui Liu,Yan Li,Bin Li,Shilin Liu
With the rise of takeaway and ready-to-eat food delivery services, the demand for packaging that preserves food freshness is increasing. In this study, a fully renewable phase change foam was fabricated via a Pickering emulsion templating method, incorporating carnauba wax (CW) and acrylated epoxidized soybean oil (AESO). The effects of CW concentration on the rheological behavior, microstructure, thermal energy storage, and mechanical strength were systematically investigated. The incorporation of higher CW content improved both compressive strength (0.135–0.364 MPa) and thermal storage capacity (13.8 J/g at 10 wt%), thereby demonstrating enhanced structural stability and thermal buffering performance. Under simulated food delivery conditions, the optimized foam maintained a stable thermal plateau (75–75.3 °C) for 30 s, exhibiting a 5.8 °C reduction in temperature decay relative to the control AESO foams. These findings provide a promising strategy for developing sustainable, thermally efficient packaging materials for short-term temperature stabilization in food packaging applications.
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高影响因子
危险品化学品经营许可证（带存储）