Article
Polymer Science
Fatemeh Razmjoo, Ehsan Sadeghi, Milad Rouhi, Reza Mohammadi, Razieh Noroozi, Saeede Safajoo
Summary: The study found that PVA blend films with Zedo gum had better properties compared to pure PVA films, but some properties may decrease with higher ZG content. However, films with higher ZG concentration are suitable for packaging various food and non-food products.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Polymer Science
Miao Huo, Mingchao Ma, Yinuo Teng, Yuhan Xiao, Yunlong Guo
Summary: This study investigates the effect of particle alignment on the physical aging process of PMMA-TiO2 nanocomposites. The alignment of TiO2 particles was controlled using an external electric field, resulting in a transition from a uniform distribution to a pillar structure. The aging behavior was measured using differential scanning calorimetry, showing that randomly distributed nanoparticles accelerate aging, while aligned nanoparticles decrease the aging rate. The study also observed a dual-relaxation mechanism in the aging process. This research highlights the significance of particle alignment and structure in the aging behavior of polymer nanocomposites, which has implications for designing materials with improved stability in applications that require slow aging.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Polymer Science
Qirui Yi, Jingyu Li, Runhua Zhang, Erni Ma, Ru Liu
Summary: Small particle diameter thermally expandable microspheres were prepared with varying homogenization speed. The optimized microspheres with small particle diameters showed stable expansion properties in wood, indicating potential for wood impregnation and successful expansion.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Roksana Markiewicz, Adam Klimaszyk, Marcin Jarek, Michal Taube, Patryk Florczak, Marek Kempka, Zbigniew Fojud, Stefan Jurga
Summary: The research explores the thermal behavior, structure organization, and self-diffusion coefficients of a series of alkyltriethylammonium bis(trifluoromethanesulfonyl)imide ionic liquids, revealing the impact of alkyl chain length on their properties; various techniques were used to uncover the relationship between the structure and properties of the ILs.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Polymer Science
Artem Borisov, Yuri Boiko, Svetlana Gureva, Ksenia Danilova, Victor Egorov, Elena Ivan'kova, Vyacheslav Marikhin, Liubov Myasnikova, Ludmila Novokshonova, Elena Radovanova, Elena Starchak, Tatiana Ushakova, Maria Yagovkina
Summary: This study investigated the morphology of virgin reactor powder (RP) of high-density polyethylene (HDPE) with a molecular weight of 160,000 g/mol using various methods. The results showed that the RP consisted of macro- and micro-shish-kebab structures with different dimensions, as well as individual lamellae of folded chain crystals. Analysis also revealed the presence of multiple periodic morphoses in the RP and their correlation with the observed powder morphology. The study estimated the thickness and surface energy of the lamellae in each period and discussed the presence of folds on their surfaces. It was suggested that the specific structure of HDPE RP was attributed to the peculiarities of polymer crystallization during suspension synthesis in a quasi-stationary regime.
Article
Materials Science, Multidisciplinary
Cheng-Yo Ho, Po-Hsun Chen, Ching-Feng Yang, U-Ser Jeng, An-Chung Su
Summary: The Brill transition in nylon 6/6 is not a direct solid-solid transformation, but a continuous melting-recrystallization process due to the presence of a mesomorphic intermediate phase. The existence of this mesomorphic phase has implications for addressing the mechanical properties of nylons near the Brill transition temperature both during cooling and heating processes.
ACS APPLIED POLYMER MATERIALS
(2021)
Review
Chemistry, Applied
Xiangfang Hu, Qinbo Jiang, Liyang Du, Zong Meng
Summary: Polysaccharide-based oleogels and emulsion gels have shown great potential as substitutes for solid fats in food applications. This comprehensive review discusses the types, preparation methods, and mechanisms of these gels, as well as their potential developments and application challenges. The study highlights the importance of selecting appropriate gels to meet product requirements.
CARBOHYDRATE POLYMERS
(2023)
Article
Materials Science, Multidisciplinary
Laurent Couturier, Frederic De Geuser, Alexis Deschamps
Summary: Phase separation of Fe-Cr in stainless steels at middle temperatures poses challenges due to their small scale and similar crystallographic structures. While advanced characterization techniques like APT or SAS are typically used, this study demonstrates the sensitivity of Fe-Cr unmixing characterization using DSC. The methodology presented in this work compares measurements from DSC with SAXS to derive phenomenological relationships.
MATERIALS CHARACTERIZATION
(2021)
Article
Chemistry, Physical
Gopi Talluri, D. Arvindha Babu, V. S. Hariharan, B. S. Murty, R. S. Maurya
Summary: The limitations of current design strategies for eutectic multi-principal element alloys (EMPEAs) have been investigated and addressed using Scheil solidification simulations. The proposed design approach was experimentally validated by demonstrating a eutectic in the Al-Fe-Ti-V-Zr alloy system, with Fe identified as the eutectic forming element (EFE). Vacuum-arc-melting was used to fabricate the precisely designed Fex(AlTiVZr)100-x (x = 70, 73, and 75) alloys, and the alloy with x = 73 exhibited a fully eutectic microstructure, confirming the effectiveness of the design approach.
JOURNAL OF ALLOYS AND COMPOUNDS
(2023)
Article
Thermodynamics
S. P. Magalhaes da Silva, Monica A. Silva, Jose M. Oliveira
Summary: This study investigated the non-isothermal cold crystallization behaviors of cork-polymer composites based on polylactic acid matrix. The results showed that cork powder residues act as a nucleating agent, accelerating the crystallization rate and reducing the half-time crystallization values. Additionally, the addition of cork was found to decrease the cold crystallization temperature of the PLA matrix.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2021)
Article
Polymer Science
Zongling Yang, Lin Luo, Fangyu Fan, Jingcheng Su, Chongyin Zhou, Huan Kan
Summary: The study demonstrated that adding 5% nano-SiO2 improved the barrier properties of the composite film, while adding 7% nano-SiO2 significantly enhanced the mechanical properties of the film. Nano-SiO2 also increased the melting temperature of the composite film, and through spray drying encapsulation, the stability of walnut oil microcapsules was improved by incorporating nano-SiO2 into the wall material.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Polymer Science
Ana Beatriz de Sousa Barros, Janetty Jany Pereira Barros, Suellen Veloso Corte Real Coutinho, Ananda Karoline Calvacanti Albuquerque, Danilo Diniz Siqueira, Andreas Ries, Renate Maria Ramos Wellen
Summary: This study investigates the thermal stability of crosslinking polyethylene (XPE) in different environments. The results show that XPE has higher thermal stability compared to PE, with 0.5XPE exhibiting the best performance.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Polymer Science
Mohamed H. Darweesh, Safaa H. El-Taweel, Bernhard Stoll
Summary: The thermal and mechanical properties of binary blends of polypropylene (PP) with a statistical copolymer (VM) were investigated. The two components were found to be miscible in the melt. DSC testing showed that the crystallization temperature of PP decreased with increasing VM content. The measurement of viscoelastic properties revealed a three-phase model, with VM mainly located in the mobile amorphous phase and PP in the rigid amorphous phase.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Polymer Science
Shouang Wu, Bocheng Wang, Xiaoling Xu, Chonggang Wu, Tao Hu, Xuan Zheng, Xinghou Gong
Summary: The addition of S-MA compatibilizer had a positive impact on the dispersion and crystallization behavior of SBS in PLA blends. The study found that SBS exhibited both plasticization and dilution effects under different conditions, with the effects being enhanced with increasing S-MA content.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Food Science & Technology
Min Hyeock Lee, Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi
Summary: The study demonstrated the physicochemical characteristics and aroma patterns of oils prepared from edible insect larvae. It was found that the extract yield of Tenebrio molitor oil was the highest, while the color parameters of Allomyrina dichotoma oil were relatively high, and the peroxide levels of Protaetia brevitarsis seulensis oil were elevated compared to other oils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Hassan Sawalha, Paul Venema, Arjen Bot, Eckhard Floter, Ruud den Adel, Erik van der Linden
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2015)
Article
Food Science & Technology
Hassan Sawalha, Giel Margry, Ruud den Adel, Paul Venema, Arjen Bot, Eckhard Floeter, Erik van der Linden
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2013)
Article
Chemistry, Physical
Arjen Bot, Elliot P. Gilbert, Wim G. Bouwman, Hassan Sawalha, Ruud den Adel, Vasil M. Garamus, Paul Venema, Erik van der Linden, Eckhard Floeter
FARADAY DISCUSSIONS
(2012)
Article
Chemistry, Applied
Arjen Bot, Tim J. Foster, Leif Lundin
FOOD HYDROCOLLOIDS
(2014)
Article
Food Science & Technology
Hyun-Jung Kim, Arjen Bot, Isabel C. M. de Vries, Matt Golding, Eddie G. Pelan
FOOD RESEARCH INTERNATIONAL
(2013)
Article
Chemistry, Applied
Belinda P. C. Dewi, Erik van der Linden, Arjen Bot, Paul Venema
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Hassan Sawalha, Paul Venema, Arjen Bot, Eckhard Floeter, Yaqi Lan, Erik van der Linden
Summary: The effect of oil type on the formation, morphology, and mechanical properties of phytosterol-based organogels was investigated in this study. The structure of the tubular network formed in oils can be grouped based on the dielectric constants of the oils, with oils of different dielectric constants showing different tubule formations. Straighter, bundled tubules are associated with firmer gels, while less straight (i.e. curly) tubules render weaker gels.
Correction
Chemistry, Applied
Belinda P. C. Dewi, Erik van der Linden, Arjen Bot, Paul Venema
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Arjen Bot, Belinda P. C. Dewi, Paul Venema
Summary: The Edmond-Ogston model is based on a truncated virial expansion of the Helmholtz free energy in binary polymer mixtures. The model's key parameters are the second virial coefficients. Analytical solutions are presented for the critical point and spinodal, with the calculation of the binodal simplified by splitting the problem into parts that may be solved analytically or numerically.
Correction
Chemistry, Multidisciplinary
Arjen Bot, Belinda P. C. Dewi, Paul Venema
Article
Chemistry, Applied
Arjen Bot, Belinda P. C. Dewi, Titia Kool, Erik van der Linden, Paul Venema
Summary: This paper introduces a method to extract virial coefficients from phase diagrams, demonstrating the potential of analyzing multiple phase diagrams of binary polymer mixtures to extract virial coefficients. The obtained virial coefficients show satisfactory agreement with experimental data, indicating the effectiveness of the proposed method.
FOOD HYDROCOLLOIDS
(2022)
Article
Instruments & Instrumentation
Puneet Mishra, Mark van Dijk, Christian Wintermeyer, Christopher Sabater, Arjen Bot, Theo Verkleij, Jan Broeze
Summary: A novel use of near-infrared spectroscopy and chemometrics is presented for non-invasive prediction of droplet-size of mayonnaise. Both at-line and inline monitoring capabilities were explored, and the NIR models showed high performance in predicting droplet-size. Real-time NIR measurements were performed using a diode-array NIR spectrometer integrated in the process line for mayonnaise manufacturing, allowing for the tracking of droplet size changes.
INFRARED PHYSICS & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Andrew B. Matheson, Georgios Dalkas, Gareth O. Lloyd, Aaliyah Hart, Arjen Bot, Ruud den Adel, Vasileios Koutsos, Paul S. Clegg, Stephen R. Euston
Summary: This study investigated and compared the differences in gelation process and gel structure of gels with different molecular structures. The results suggest that slight changes in the molecular structure of gelators can result in significant differences in gel properties.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Chemistry, Multidisciplinary
Arjen Bot, Paul Venema
Summary: This article extends the Edmond-Ogston model to ternary polymer mixtures and presents new research results, including the necessary conditions for phase separation, analysis of thermodynamic instability, expression of critical curves, relationship between tangents on the critical curve, relationship between concentration of components in different phases, and consistency check of coexisting phase composition in ternary mixtures. The results show that the concentration range for two-phase formation is relatively narrow and phase separation can occur both within and outside the Gibbs triangle. These findings deepen our understanding of the phase behavior of ternary mixtures and have potential applications in modeling phase separation in mixtures with multiple components.
Article
Food Science & Technology
Michael A. Rogers, Tara Strober, Arjen Bot, Jorge F. Toro-Vazquez, Terri Stonz, Alejandro G. Marangoni
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2014)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
