CERAMICS INTERNATIONAL
·
2023
·
IF 5.2
Yuanying Yu,Dajun Hou,Jingjing Zhou,Jie Shen,Pengchao Zhang,Wen Chen,Jing Zhou
Copper-clad laminate (CCL) comprised of copper foil and polytetrafluoroethylene (PTFE) faces severe thermal expansion mismatch due to the discrepancy in coefficient of thermal expansion (CTE) between the two components. Incorporating inorganic fillers with low CTE into PTFE has been proved to be a promising way to achieve the goal. However, it is a challenge to achieve homogeneous distribution and good interfacial interaction of fillers in PTFE composites owing to the characteristics of PTFE emulsion. In this work, core@shell structured SiO 2 @polydopamine fillers (SiO 2 @PDA) were synthesized and incorporated into PTFE matrix to form SiO 2 @PDA/PTFE composites. Due to the presence of PDA shell, SiO 2 @PDA exhibited improved dispersion and interfacial interaction, contributing to the reduced CTE and suppressed dielectric deterioration of SiO 2 @PDA/PTFE composites. With 40 vol% of filler, the CTE of SiO 2 @PDA/PTFE composite was efficiently reduced (50%), coupled with a limited sacrifice of only 2% and 40% of increments for dielectric constant (D k , 2.3) and dielectric loss (D f , 2.4 × 10 −3 ), respectively (@40 GHz), as compared with that of the corresponding SiO 2 /PTFE composite. The fillers and composites were comprehensively characterized to verify the mechanism of CTE and dielectric properties of the composites.
研究领域:
材料科学
·
复合材料
·
热管理
·
电气工程
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产品关联
DOI
高影响因子
POLYMER DEGRADATION AND STABILITY
·
2022
·
IF 5.204
Zeming Fang,Xueyi Yu,Yijing Qin,Dan Li,Qianfa Liu,Dong Lu,Ke Wang
Deterioration of the low-loss property of substrate materials significantly affects the service life of high-frequency and high-speed circuits. In this work, the effect of short-term thermal aging on the microwave dielectric property of thermosetting polyphenylene oxide/hydrocarbon resin was investigated. Dielectric and dynamic thermo-mechanical spectra were used to evaluate changes in polar structure and crosslinking structure over the aging process. Infrared spectroscopy was applied to monitor the evolution of chemical structure, and the changes in microwave dielectric properties at 10GHz were recorded. An apparent linear relationship was discovered between the polar group accumulation in the superficial layer and the change in microwave dielectric loss factor. Finally, the effect of aging on moisture absorption and the influence of thickness on the aging rate were preliminarily examined to investigate the impact of aging on practical applications.
研究领域:
材料科学
·
电子工程
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinyang Li,Taiyu Li,Jixiang Zhang,Xiaoguo Ying,Shanggui Deng,Gengsheng Xiao,Soottawat Benjakul,Charles Brennan,Lukai Ma
Sea bass ( Lateolabrax japonicus ) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.72, 2.36, and 2.04-fold increase in malondialdehyde, 4-hydroxy-2-nonenal, and 4-hydroxy-2-hexenal levels, respectively. The total free radicals, alkoxy radicals, and hydrogen radicals increased by 18.13 %, 18.17 %, and 9.87 %, respectively. Visceral lipid oxidation damages myofibrillar proteins, reducing sulfhydryl content by 18.11 %. The viscera also promote protein oxidation, particularly of actin. Volatile component and electronic nose analyses revealed significant odor deterioration due to lipid oxidation and protein degradation. Molecular docking confirms that 4-hydroxy-2-nonenal binds to 15 amino acids in β-actin. Therefore, spoilage occurs from the inside out, and viscera should be removed before freezing.
研究领域:
食品科学
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生物化学
·
水产学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Zhouyi Xiong,Mingqian Zhou,Shan Xiao,Zhongli Zhang,Dan Li
Tandem Mass Tag (TMT)-based proteomics was employed to elucidate the pivotal role of endogenous enzymes in the quality deterioration of Mandarin fish ( Siniperca chuatsi ) during refrigerated storage. Proclean 300 was used to inhibit the growth of psychrophilic microorganisms, emphasizing the contribution of endogenous enzymes. Quality characteristics, including pH, water-holding capacity, color, texture, and myofibrillar fragmentation index (MFI), were compared between the Proclean 300-treated group (P-group) and the control group (C-group). Correlation analysis underscored the collaborative role of calpain and cathepsin B in postmortem degradation. Pearson correlation analysis showed that texture characteristics were significantly negatively correlated with MFI and significantly positively correlated with whiteness and L* in the P-group. Differentially expressed proteins (DEPs) analysis identified 66 DEPs, with 40 exhibiting low abundance, including cytoskeleton proteins and hemoglobin subunits, and 26 showing high abundance, primarily metabolic enzymes. Bioinformatics analysis revealed significant enrichment of DEPs within the glycolysis/gluconeogenesis pathway. Furthermore, protein-protein interaction analysis highlighted key proteins linked to the quality deterioration of Mandarin fish, including beta-enolase, phosphoglycerate kinase 1, and triosephosphate isomerase B. These findings offer valuable insights into the mechanisms behind the quality deterioration of refrigerated Mandarin fish and the intricate relationship with endogenous enzymes.
研究领域:
食品科学
·
蛋白质组学
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生物化学
·
水产养殖
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产品关联
DOI
高影响因子
CERAMICS INTERNATIONAL
·
2021
·
IF 4.527
Jianjie Qin,Chengguo Wang,Zhiqiang Yao,Ziming Ma,Xuanhao Cui,Quan Gao,Yanxiang Wang,Qifen Wang,Huazhen Wei
The continuous growth of carbon nanotubes (CNTs) was realized on the surface of moving carbon fiber substrate by chemical vapor deposition (CVD). The changes in the microstructure of the catalyst precursor reduction and the catalyzed growth of CNTs during the continuous process were tracked, and the factors causing the deterioration of mechanical properties and the increase of tensile strength were discussed. The formation of catalyst nanoparticles invaded the surface of carbon fibers, cutting off the continuous graphite layer and causing a loose graphite structure. With the catalyzed growth of CNTs which have good crystallinity, the graphite cross-links between their roots and the fiber surface repaired the defects generated by the catalyst. Due to the repair of surface defects by carbon source decomposition and interface CNTs during CVD process, the tensile strength of CNTs/carbon fiber reinforcement is increased by 8.55% compared with the raw carbon fibers. This research helps to grow CNTs uniformly on the surface of carbon fibers to prepare a large number of composite reinforcements, and can maintain or even improve the overall mechanical properties.
研究领域:
材料科学
·
纳米技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhijie Liu,Yiqun Huang,Shanshan Kong,Junjian Miao,Keqiang Lai
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0–14 d) for GC–MS analysis. The concentrations of hexanal (6.05 ± 0.86–12.05 ± 0.44 mg/kg), ( E )-2-octenal (1.54 ± 0.16–3.07 ± 0.08 mg/kg), ( E,E )-2,4-heptadienal (1.52 ± 0.44–2.58 ± 0.31 mg/kg) and 8 other selected volatiles in reheated pork increased as the storage time of the precooked counterparts increased. The increase rate of hexanal was 2.9–199 times faster than that of other volatiles based on zero-order reaction fitting ( R 2 = 0.876–0.997). Results from clustering analysis of these volatiles were consistent with their formation pathways tied to lipid autooxidation . This simple approach, reheating and collecting volatiles of precooked meat concurrently, introduces a new possibility for standardizing volatile analysis of precooked meats required being reheated before consumption.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2025
·
IF 10.6
Lihui Zhang,Dahui Liu,Qiyong Jiang,Qing Sun
Gastrodia elata ( G. elata ), a traditional medicinal and edible plant, is susceptible to quality deterioration through enzymatic browning and microbial spoilage during storage. Carbon quantum dots (CQDs) derived from Chrysanthemum morifolium leaves (CQDs-Leaf) and stems (CQDs-Stem) combined with sodium alginate and konjac glucomannan as coatings were developed to enhance antioxidant and antifungal activity of coating, extending the shelf life of G. elata . The effects of CQDs on the physicochemical, structural, and functional activity of nanocomposite particles were evaluated. CQDs exhibited strong antioxidant capacity (IC 50 of CQDs-Leaf for ABTS and DPPH radicals were 50.90 μg/mL and 54.45 μg/mL, respectively), and inhibitory effects against dominant spoilage fungi of G. elata ( T. harzianum and F. redolens ). Moreover, CQDs-Leaf in coating with smaller particle size (100–113 nm) and hydroxyl-rich surfaces, reduced weight loss and disease incidence over 40-day storage by enhancing phenylpropanoid enzyme activities and suppressing lipid peroxidation. CQDs-Stem coating inhibited fungal growth via electrostatic adhesion, reducing decay of G. elata . CQDs coatings delayed rot onset by 10–15 days through regulating phenylpropanoid pathway. This study provides a sustainable strategy utilizing biomass-derived nanomaterials for bioactive food preservation, offering significant potential to reduce postharvest losses of perishable medicinal plants while promoting resource-efficient utilization of agricultural byproducts.
研究领域:
食品科学
·
植物生物技术
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纳米技术
·
采后生理学
·
药用植物研究
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Jinyu Chen,Siyang Wang,Zhirui Ji,Xianji Yi,Jiaqi Guo,Guofeng Jin,Zijian Wu
For purpose of overcoming the negative impact of high-dose phenols on meat quality, xanthan gum (XG), a natural anionic polysaccharide, was employed to prevent the undesirable interaction between myofibrillar protein (MP) and gallic acid (GA, 150 μmol/g) and ameliorate the gel and emulsification characteristics of MP. XG dose-dependently alleviated the structural damage of MP caused by GA and reduced protein aggregation, manifested as the decrease in surface hydrophobicity, turbidity and aggregate size ( p < 0.05) and increase in α-helix content and intrinsic fluorescence. As a result, more proteins participated in establishing an ordered cross-linked network, favoring the entrapment of immobilized water and imparting the gel with improved rheological properties and gel strength (from 2.2 N·mm to 3.1–5.5 N·mm) and a decreased cooking loss (from 13.6 % to 3.2 %–7.7 %). In addition, the presence of XG reduced oil–water interfacial tension of MP, promoting uniform distribution of emulsion droplets in a smaller size. The emulsifying activity and stability increased from 6.5 m 2 /g to 8.1–8.4 m 2 /g, and 41.5 % to 81.2 %–93.2 %, respectively, and the creaming index decreased from 52 % to 0 %–24 %. The multiple light scattering and microrheology results further demonstrated the enhancement of emulsion stability. The competition mechanism of XG, along with its hydrophilicity, electronegativity and viscosity, collectively contributed to the improvement of gel and emulsion quality. Our paper exploited the potential of dual application of polysaccharides and polyphenols in meat products for simultaneously reducing protein oxidation and quality deterioration.
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Fen Zhao,Jinying Guo,Gege Zhang,Lantian Zhang
Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.
研究领域:
食品科学
·
高分子化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 102
·期 13
·5858-5866
·
IF 4.125
Jiandong Shen,Wei Zhang,Qixing Jiang,Pei Gao,Yanshun Xu,Wenshui Xia
BACKGROUND Textural deterioration is a serious problem in chilled fish flesh. Cysteine proteinases are proposed to participate in disintegration of collagen fibers during this process, while its mechanism remains elusive. In the present study, a cysteine proteinase was purified from grass carp muscle and identified by mass spectrometry, and its effect on structural changes of collagen fibers was investigated. RESULTS During storage at 4 °C, cysteine proteinase activity in fillets increased to 1.53-fold at day 5 and maintained a high level later, and this variable was related to a decline in shear force and an increase in drip loss. A 29 kDa cysteine proteinase was purified through ammonium sulfate precipitation and column chromatography, and identified as cathepsin L. Cathepsin L caused collagen fibers to partly disintegrate into fibril bundles and individual fibrils at 48 h, while the triple helical structure of collagen molecules remained stable. Release of soluble proteins and glycosaminoglycans from cathepsin L-treated collagen fibers was time dependent, coinciding with a release of 4.12 ± 0.13% and 8.57 ± 0.03% at 48 h respectively. However, 0.85 ± 0.02% of hydroxyproline was freed from cathepsin L-treated collagen fibers at 48 h. Furthermore, scanning electron microscopy revealed that the inhibitory effect of cathepsin L could retard the destruction of intramuscular connective tissues (IMCTs). CONCLUSION These results indicated that cathepsin L might be involved in collagen fiber breakdown by degrading collagen-associated proteoglycans during textural deterioration of grass carp. © 2022 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
·
水产养殖
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2026
·
IF 7
Yingjie Yang,Nan Xiao,Shanguang Guo,Minmin Ai
Liquid egg white protein (EWP) readily undergoes undesirable photooxidation triggered by endogenous photosensitizers such as riboflavin during routine shipping and ambient storage, which deteriorates the functional quality of liquid egg products. This study employed β-cyclodextrin (β-CD) to encapsulate β-carotene (β-C), which was subsequently incorporated into liquid egg white to suppress photosensitizer activity and quench ROS within EWP. Results showed that β-CD encapsulates the polyene chain and β-ionone ring of β-C within its hydrophobic cavity, driven primarily by hydrophobic interactions. The 2:1 β-CD/β-C composite showed superior thermal stability and a high thermal decomposition temperature of 425 °C. This complex may gradually release β-C to quench singlet oxygen ( 1 O 2 ) and scavenge triplet riboflavin ( 3 RF), thereby preventing ROS from attacking EWP side chains, inhibiting protein cross-linking, and lowering viscosity. The 4:1 β-CD/β-C-EW preserves bulk EWP structure but causes partial amino acid oxidation and fast β-C breakdown from surplus free β-CD, even with high starting β-C levels. In comparison, optimal host-guest matching in the 2:1 formulation securely entraps β-C within cyclodextrin cavities, preserving greater β-C retention and the minimum riboflavin fluorescence throughout storage. In contrast, the physical mixture group of β-CD and β-C due to the inclusion lag, and the pure β-C group due to easy oxidation inactivation, show decreasing protective effects with storage time. The 2:1 β-CD/β-C complex effectively suppresses photooxidative damage in EWP, providing a basis for controlling photooxidation of egg white during processing and storage.
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产品关联
DOI
高影响因子
Grain & Oil Science and Technology
·
2026
·
IF 8.2
Yiting Duan,Zhiqiang Yang,Zhenhui Lin,Xiaoli Liu,Qi Li,Yuan Gao,Xiuzhu Yu
Oxidized triacylglycerols (OxTGs) are major oxidation products generated during thermal oxidation of edible oils, but the respective roles of molecular oxygen and water in their formation during frying remain unclear. In this study, trilinolein was heated at 180 °C for 4 h under frying-like conditions, and hydrogen–oxygen isotope tracing using D₂O, H₂ 18 O, and 18 O₂ was combined with UHPLC–HRMS/MS, GC–MS, and 1 H NMR to investigate OxTG formation and its relationship with oil deterioration. During heating, total polar compounds increased markedly and reached 23.95–31.35 g/100 g oil at 4 h, while total OxTGs accumulated to 12.97–14.61 g/100 g oil. Concomitantly, secondary oxidation products also accumulated continuously, and total glycerol-core aldehydes reached 20.86 mg/g, with 9-oxo being the predominant aldehydic product. Isotopologue analysis showed pronounced 18 O enrichment in major OxTGs only in the 18 O₂ treatment, whereas incorporation from H₂ 18 O was negligible, indicating that oxygen incorporated into major OxTGs originated predominantly from molecular oxygen rather than water. By contrast, D₂O suppressed the accumulation of OxTGs and aldehydic products, supporting the involvement of water primarily in hydrogen-transfer and exchange processes rather than direct oxygen incorporation. Hydroperoxy OxTGs were more characteristic of early oxidation, whereas hydroxylated OxTGs were more closely associated with prolonged heating and the formation of secondary carbonyl products. These results provide isotope-based evidence for the formation pathways of OxTGs during frying-like heating and support the combined use of OxTGs, total polar compounds, and carbonyl-related markers for evaluating oxidative deterioration in heated oils.
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DOI
高影响因子
危险品化学品经营许可证（带存储）