Article
Energy & Fuels
Takahiro Kawaguchi, Melbert Jeem, Ade Kurniawan, Kaixin Dong, Minako Kondo, Yusuke Sato, Tomokazu Nakamura, Takahiro Nomura
Summary: In this study, composite PCMs consisting of microencapsulated phase change materials (PCMs), alloy particles, and a sintering aid were developed for high-temperature heat applications. The composite PCMs exhibited high latent heat capacity and durability, retaining their shape and more than 80% of their latent heat capacity after multiple cycles. This research demonstrates the potential of alloy-based phase change materials in high-temperature latent heat storage technology.
JOURNAL OF ENERGY STORAGE
(2024)
Article
Energy & Fuels
Takahiro Kawaguchi, Julalak Yoolerd, Hiroki Sakai, Yuto Shimizu, Ade Kurniawan, Takahiro Nomura
Summary: This study improves the durability of an Al-based MEPCM with an Al2O3 coating and reports its excellent heat storage capacity of 186 J g(-1). By modifying the conventional process and adding Al(OH)3, the proposed Al-based MEPCM is able to withstand 300 melting and solidification cycles. This Al-based MEPCM with excellent durability and high heat storage capacity may be further developed for use in future thermal energy storage and management systems.
SOLAR ENERGY MATERIALS AND SOLAR CELLS
(2022)
Article
Energy & Fuels
Yuto Shimizu, Takahiro Kawaguchi, Hiroki Sakai, Kaixin Dong, Ade Kurniawan, Takahiro Nomura
Summary: In this study, an MEPCM using Al-5 wt.%Ni alloy was developed, which exhibited high latent heat capacity with a higher melting and solidification point. The developed MEPCM maintained its original shape and high latent heat capacity, even after multiple cycles of melting and solidification. Al-Ni alloy-based MEPCM is expected to be applied in the next-generation high-temperature latent heat thermal energy storage systems.
SOLAR ENERGY MATERIALS AND SOLAR CELLS
(2022)
Article
Chemistry, Applied
Dechao Hu, Zhiqiang Wang, Wenshi Ma
Summary: Novel PU-based MEPCMs with high latent heat storage capacity were successfully fabricated, with further optimization of preparation conditions and core/shell mass ratio expected to enhance performance and potentially broaden applications in thermal energy storage fields.
PROGRESS IN ORGANIC COATINGS
(2021)
Article
Energy & Fuels
Dwi Rahmalina, Reza Abdu Rahman, Ismail
Summary: The unstable phase transition of pure paraffin limits its application in active latent heat storage. This study shows that the addition of high-density polyethylene can decrease paraffin's leakage rate and increase its durability. The composite paraffin/HDPE material performs better than pure paraffin after thermal cycling treatment.
JOURNAL OF ENERGY STORAGE
(2022)
Article
Energy & Fuels
B. Peremans, M. Blommaert, M. Baelmans
Summary: In this study, optimal designs for rectangular Phase Change Material (PCM) modules charged by a water flow were obtained using topology optimization. The optimal topologies are designed to achieve maximum mean charging power of the PCM. Tree-like metal structures with increased branching were found to be more effective than straight fins in conduction driven phase-change problems.
JOURNAL OF ENERGY STORAGE
(2023)
Article
Energy & Fuels
Songcen Shi, Renjie Liu, Nan Sheng, Chunyu Zhu, Zhonghao Rao
Summary: In this study, Al-25Si alloy was used as the phase change material (PCM) and Al2O3 nanoparticles were used as the matrix material to prepare a phase change composite (PCC). The as-prepared PCCs showed good thermal cycling stability and could be widely used in high-temperature energy storage.
JOURNAL OF ENERGY STORAGE
(2023)
Article
Chemistry, Physical
Qinglin Li, Xiaodong Ma, Xiaoyu Zhang, Jiqiang Ma, Jiaolong Liu, Xiaowu Hu, Yefeng Lan
Summary: The improvement of micro-en-capsulated phase change materials (MEPCMs) through a three-step process has been shown to enhance thermal stability by forming a dense and durable Al2O3 shell, resulting in excellent heat storage capacity. By adjusting the amount of Al(OH)3 in the precipitation treatment, the thickness of the Al2O3 shell layer can be controlled, contributing to the high thermal durability and cycling stability of the MEPCMs.
JOURNAL OF ALLOYS AND COMPOUNDS
(2021)
Article
Thermodynamics
Dimberu G. Atinafu, Seunghwan Wi, Beom Yeol Yun, Sumin Kim
Summary: Efforts are being made to develop shape-stabilized composite phase change materials (PCMs) for renewable energy storage systems. This study engineered hybrid materials based on commercially available biochar and multiwalled carbon nanotubes, showing promising energy storage capacity in the composite PCMs.
Article
Chemistry, Physical
Qinglin Li, Xiaodong Ma, Xiaoyu Zhang, Jianbin Zhang, Jiqiang Ma, Xiaowu Hu, Yefeng Lan
Summary: The study improves the stability and high-temperature resistance of Al/Al2O3 composite phase change materials through copper plating, making them suitable for high-temperature thermal energy storage.
JOURNAL OF ALLOYS AND COMPOUNDS
(2021)
Article
Energy & Fuels
Daisuke Ajito, Ade Kurniawan, Yuto Shimizu, Ryosuke Ishida, Takahiro Kawaguchi, Kaixin Dong, Hiroki Sakai, Takahiro Nomura
Summary: This study successfully modified the surface morphology of the MEPCM shell by introducing additives and adjusting the pH of the solution, which increased its specific surface area and improved its suitability as a catalyst support.
JOURNAL OF ENERGY STORAGE
(2022)
Article
Energy & Fuels
Takahiro Kawaguchi, Hiroki Sakai, Ryosuke Ishida, Yuto Shimizu, Ade Kurniawan, Takahiro Nomura
Summary: This study presents an improved method for the preparation of microencapsulated PCM with high heat storage density and cyclic durability, showing promise for future medium-to-high temperature heat applications.
JOURNAL OF ENERGY STORAGE
(2022)
Article
Thermodynamics
Ankur Jain, Mohammad Parhizi
Summary: This paper presents a theoretical analysis of phase change heat transfer in a spherical PCM with an encapsulant layer, considering the effect of thermal contact resistance. The results show that the model accurately describes the phase change heat transfer process and agrees well with numerical simulations. The study analyzes the influence of encapsulant thickness, thermal properties, and thermal contact resistance on phase change propagation.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2022)
Article
Engineering, Multidisciplinary
Veerakumar Chinnasamy, Jaehyeok Heo, Hoseong Lee, Yongseok Jeon, Honghyun Cho
Summary: This study focuses on the preparation and thermophysical characterization of microencapsulated stearyl alcohol (SA) for thermal energy storage and heat transportation applications. The synthesized PCM microcapsules show good morphological structure, with an average diameter of 4.7 mm. The developed MPCM exhibits thermally stability and chemical stability during the phase change process.
ALEXANDRIA ENGINEERING JOURNAL
(2023)
Article
Energy & Fuels
Dua'a S. Malkawi, Abdulrahman Tamimi
Summary: The study aimed to enhance the performance of solar energy systems by utilizing phase-change materials. Experimental results showed that systems using PCM had higher stability, less temperature variation, and lower thermal losses.
JOURNAL OF ENERGY STORAGE
(2021)
Article
Biochemistry & Molecular Biology
Yiqin Zhang, Honglei Mu, Haiyan Gao, Hangjun Chen, Weijie Wu, Yanchao Han, Xiangjun Fang, Chuan Tong
Summary: The study developed a modified PVFM material with good vibration-damping and antifungal properties, demonstrating the potential to extend the storage life of strawberries during transportation.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Ziqi Chen, Haiyan Gao, Weijie Wu, Hangjun Chen, Xiangjun Fang, Yanchao Han, Honglei Mu
Summary: The effects of fermentation on the umami taste substances of shiitake mushrooms were explored using different microorganism species. Among the species tested, Lactobacillus plantarum was found to provide the strongest umami flavor. Throughout the fermentation process, acidity, free amino acids and flavor nucleotide content increased, resulting in high taste activity values and equivalent umami concentrations in the fermentation broths.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Saili Zhang, Xiangjun Fang, Weijie Wu, Chuan Tong, Hangjun Chen, Hailong Yang, Haiyan Gao
Summary: The study found that NAI treatment can effectively reduce browning and maintain the freshness of shiitake, while increasing the content of sweet and umami amino acids. The 40-minute NAI treatment had the best overall quality impact on shiitake, promoting energy utilization and enhancing energy metabolism during storage.
Article
Food Science & Technology
Fanzhen Shang, Ruiling Liu, Weijie Wu, Yanchao Han, Xiangjun Fang, Hangjun Chen, Haiyan Gao
Summary: Melatonin treatment can delay the decrease in firmness, reduce decay and weight loss, and maintain the quality and antioxidant activity of blueberry fruit.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ziqi Chen, Xiangjun Fang, Weijie Wu, Hangjun Chen, Yanchao Han, Hailong Yang, Haiyan Gao
Summary: The study showed that Lactiplantibacillus plantarum fermentation can increase the levels of umami compounds in shiitake mushrooms, enhancing their taste profile. Among the 30 umami compounds investigated, 11 were identified as predominantly responsible for the different taste characteristics of shiitake mushroom broths at various stages of fermentation.
Article
Food Science & Technology
Jing Huang, Weijie Wu, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ben Niu, Haiyan Gao
Summary: The metabolism of polysaccharides in Zizania latifolia cell wall plays a role in maintaining postharvest quality during storage. Storage at lower temperature can reduce the activity of cell wall-degrading enzymes and maintain a harder texture.
Article
Chemistry, Applied
Qi Li, Weijie Wu, Hangjun Chen, Xiangjun Fang, Yanchao Han, Mingyong Xie, Haiyan Gao
Summary: The study found that Moso bamboo shoot polysaccharide (BSP) had significant effects on human gut microbiota composition and volatile metabolite components during in vitro fermentation, leading to an improvement in gastrointestinal health.
Article
Chemistry, Applied
Yuan Gao, Hangjun Chen, Ruiling Liu, Weijie Wu, Honglei Mu, Yanchao Han, Hailong Yang, Haiyan Gao
Summary: This study investigated the ameliorative effect of water bamboo shoot (WBS) on acute alcoholism mice and explored potential biological compounds. The results showed that extraction methods significantly affected the active substances contents and bioactivities of WBS. Further analysis revealed that alkali extract (NE) demonstrated the highest ameliorative effects on acute alcoholism mice. The potential bioactive activity compounds of NE were identified as butyl isobutyl phthalate vanillin and ferulic acid methyl ester. These findings indicate the potential of WBS in alleviating acute alcoholism.
Article
Chemistry, Applied
Ben Niu, Hangjun Chen, Weijie Wu, Xiangjun Fang, Honglei Mu, Yanchao Han, Haiyan Gao
Summary: This study investigated the co-encapsulation of cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) in chitosan nanoparticles based Pickering emulsion. The results showed that increasing the ratios of chitosan to chlorogenic acid improved the wettability of nanoparticles and enhanced the stability of the emulsion.
Article
Chemistry, Applied
Baiqi Yang, Yanchao Han, Weijie Wu, Xiangjun Fang, Hangjun Chen, Haiyan Gao
Summary: This study investigated the effects of melatonin treatment on lignification in water bamboo shoot. It found that melatonin treatment decreased firmness and lignin content, and delayed lignin biosynthesis. It also reduced the activities of lignin biosynthesis related enzymes and the expression levels of corresponding genes. The findings provide a fundamental understanding of melatonin treatment suppression of lignification and establish a foundation for further research on transcriptional regulation.
Article
Chemistry, Applied
Qi Li, Weijie Wu, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ruiling Liu, Ben Niu, Haiyan Gao
Summary: In this study, a water-soluble dietary fiber called BSDF-1 was isolated from bamboo shoots. It was found that BSDF-1 could inhibit the activation of inflammatory signaling pathways and restore intestinal barrier function. Additionally, BSDF-1 had a regulatory effect on the gut microbiota. Therefore, BSDF-1 may serve as a beneficial food supplement or nutraceutical for the management and prevention of ulcerative colitis.
Article
Agronomy
Bo Jiang, Ruiling Liu, Xiangjun Fang, Weijie Wu, Yanchao Han, Hangjun Chen, Feng Xu, Haiyan Gao
Summary: Infection of Botrytis cinerea conidia aggravates weight loss and softening of blueberry fruit. It also affects the morphology and composition of cuticular wax, as well as the expression levels of related genes. The pathogen disrupts the cuticular wax layer, stimulates fruit defense enzymes, and delays down-regulation of wax genes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuan Gao, Wei Xia, Ping Shao, Weijie Wu, Hangjun Chen, Xiangjun Fang, Honglei Mu, Jianbo Xiao, Haiyan Gao
Summary: This review summarizes the effects of thermal processing on the thermal stability and bioactivities of dietary flavonoids from different food sources, as well as discusses strategies to improve their thermal stability. Additionally, the potential impact of promising thermal technologies on dietary flavonoids is preliminarily clarified.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Qi Li, Xiangjun Fang, Hangjun Chen, Yanchao Han, Ruiling Liu, Weijie Wu, Haiyan Gao
Summary: The study demonstrated that the administration of bamboo shoot dietary fiber significantly reduced body weight, adipose tissue mass, cholesterol levels, and other markers of hyperlipidemia in high-fat diet induced rats. Moreover, a combination of soluble and insoluble dietary fiber showed synergistic effects in preventing hyperlipidemia, suggesting the potential use of bamboo shoot dietary fiber in producing health-beneficial food.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
