Article
Polymer Science
Chiah-Hsiung Tseng, Ping-Szu Tsai
Summary: The crystallization kinetics and behavior of solvent-precipitated nylon 66 (SP PA66) were studied using DSC, POM, and XRD. The Avrami equation and modified Avrami equations were used to describe the isothermal and nonisothermal crystallization of SP PA66. The results showed that SP PA66 had higher crystallization rate constant, crystal perfection, and different crystal morphology and size compared to neat PA66.
Review
Food Science & Technology
Camila A. Palla, Martina Dominguez, Maria Elena Carrin
Summary: Monoglyceride (MG)-based oleogelation is an effective strategy to replace or reduce trans and saturated fats, and develop products with improved properties. Manipulating process parameters allows for customization of oleogel characteristics. Ultrasound technologies and optimization methods are tools for producing oleogels with targeted properties.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Polymer Science
Xiaodong Yang, Bin Yu, Hui Sun, Nan Wang, Peng Liu, Jiangli Feng, Xiaogang Cui
Summary: The study investigated the crystallization kinetics, morphology, and structure of ECTFE using DSC, POM, and XRD, revealing various patterns of crystallization processes and changes in crystalline degree.
Article
Food Science & Technology
Yingzhu Zhang, Jinqi Xu, Cuie Tang, Yan Li
Summary: The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated. Saturated fatty acid glycerides (GMS, GML, GMC) formed solid-like and thermally reversible oleogels, while a higher amount of unsaturated fatty acid glycerides (GMO, GDO) were needed. The oleogels based on GMS and GMC had higher crystallinity, resulting in higher thermal stability and better mechanical properties than GML-based ones.
Article
Polymer Science
Wanxin Peng, Furui Sun, Yuke Liang, Jian Kang, Jinyao Chen, Wei Wang, Ya Cao, Ming Xiang
Summary: This study investigated the effects of MXene on non-isothermal crystallization and polymorphic behavior of beta-iPP/MXene composites. The results showed that MXene and beta-NA additives can enhance the crystallization temperature of composites, with MXene showing a more significant effect under rapid cooling. Additionally, the thermal stability of beta-crystals was found to improve with the addition of MXene.
Article
Energy & Fuels
Xin Wei, Jie Yu, Jiaxing Du, Lushi Sun
Summary: This study investigated the pyrolysis behavior of polycarbonates under nonisothermal and isothermal conditions using a combination of ReaxFF-MD simulation and density functional theory. Three different stages of pyrolysis processes were identified under nonisothermal conditions, while the influence of temperature on char decomposition into gas and liquid was analyzed under isothermal conditions. The results indicated that different pyrolysis products were generated from specific groups within the polycarbonates, providing insight into the mechanisms involved in the pyrolysis process.
Article
Engineering, Environmental
Jingnan Li, Zhaobin Qiu
Summary: The study revealed that cellulose nanocrystals can effectively enhance the melt crystallization rate of poly(ethylene succinate), with a loading-dependent effect. At a loading of 0.5wt% cellulose nanocrystals, the composite exhibited the strongest crystallization characteristics.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Polymer Science
Nathanael Guigo, George Z. Papageorgiou, Nikki Poulopoulou, Dimitrios N. Bikiaris, Nicolas Sbirrazzuoli
Summary: Biobased poly(hexamethylene 2,5-furan dicarboxylate) (PHF) was successfully synthesized by a two-stage melt polycondensation method. The nonisothermal crystallization from the melt and glass states was studied using various thermal analysis techniques. The research reveals the changes in the crystallization mechanism and proposes a method for accurately simulating the crystallization rate curve.
Article
Chemistry, Multidisciplinary
Hongwei Guo, Yibo Gao, Shuai Liu, Longxing Chi, Rongyue Li, Yun Bai, Relva C. Buchanan, Yuxuan Gong
Summary: In this study, the crystallization kinetics of SiO2-TiO2-BaO (STB) system glasses were investigated using Kissinger and Augis-Bennett equations along with characterization methods such as XRD, DSC, SEM, IR, and Raman. The crystallization of Ba2TiSi2O8 was observed with an activation energy of 207.64 kJ/mol. The surface nucleation mechanism in one-dimensional space was indicated by the average crystallization index of n=1.14. Glass microspheres (GMSs) made from the STB glasses showed prone to crystallization, leading to a decrease in brightness. Adjusting the spheroidization time from 2 to 0.8 seconds increased the brightness from 52 to 63 cd*1 x-1 m-2. The higher BaO content in STB glasses facilitated surface nucleation.
CRYSTAL GROWTH & DESIGN
(2023)
Article
Chemistry, Applied
Bingjie Hu, Qianwang Zheng, Zhexi Weng, Jie Xiao, Yong Cao, Yaqi Lan
Summary: This study systematically investigated the influence of non-isothermal conditions on multi-component oleogel and found that the cooling rate modulated the crystal structure, physical properties, and assembly mechanism.
Article
Polymer Science
Suellen Veloso Corte Real Coutinho, Ana Beatriz de Sousa Barros, Janetty Jany Pereira Barros, Ananda Karoline Calvacanti Albuquerque, Jose Vinicius Melo Barreto, Danilo Diniz Siqueira, Andreas Ries, Renate Maria Ramos Wellen
Summary: Chemical modification of polyethylene can improve its mechanical properties, and adding crosslinking agents can enhance its elastic modulus and crystallinity. Experimental results show that different additives have varying effects on the crystallization kinetics of polyethylene.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Thermodynamics
Ammar Ali Abd, Hind Jihad Kadhim Shabbani, Zuchra Helwani, Mohd Roslee Othman
Summary: This study tests and optimizes the process of upgrading biogas to fuel grid quality standards using plate PSA design mediated by raw biomass adsorbent under non-adiabatic and non-isothermal conditions. The results show that system pressure, CO2 concentration, and adsorption/desorption time have a significant impact on the purity of bioCH(4) and CO2. The optimum conditions are determined using response surface methodology and desirability function.
Article
Construction & Building Technology
Yuya Xiong, Hong Chen
Summary: This study investigates the impact of horizontal sunshields on vehicular pollutant dispersion and indoor air quality in single-sided ventilation windward rooms along street canyons under both isothermal and nonisothermal conditions. The use of sunshields can effectively reduce facade surface temperature, increase air exchange rates, and reduce pollutant concentrations. Buoyancy effects should not be neglected, as they significantly impact pollutant dispersion and air exchange rates, particularly under weak ambient winds.
BUILDING AND ENVIRONMENT
(2021)
Article
Polymer Science
Jingnan Li, Zhiguo Jiang, Zhaobin Qiu
Summary: This study investigated the isothermal melt crystallization kinetics of fully biodegradable poly(ethylene succinate) (PES)/cellulose nanocrystals (CNC) composites. The results showed that low loadings of CNC significantly enhanced the crystallization rate and nucleation density of PES. When the CNC loading increased from 0.25 to 1 wt%, the crystallization rate and nucleation efficiency first increased, reached a maximum, and then decreased, demonstrating a CNC loading dependence attributed to the dispersion states of CNC in the composites.
Article
Chemistry, Multidisciplinary
Liqian Wang, Yuxiu Wen, Caihong Su, Yuan Gao, Qi Li, Shuangkui Du, Xiuzhu Yu
Summary: This study investigates the effect of water content on the properties and structure of walnut oleogels. Results show that with increased water content, the hardness of the oleogel increases and the oil loss rate decreases. Microstructure observation reveals that an increase in water content leads to an increase in crystal size and quantity.
Article
Chemistry, Physical
Sahar Pakbaten Toopkanloo, Tai Boon Tan, Ling-Zhi Cheong, Yuanfa Liu, Chin Ping Tan
Summary: This study evaluated the physical and constitutional changes of liposomes based on mixed soy lecithin by using highly lipophilic compounds. The bio-accessibility of quercetin-loaded liposomes was examined in vitro, and the effects of particle size, polydispersity index, zeta potential, membrane stabilizers, membrane fluidity, and encapsulation efficacy were investigated. The results showed that different membrane additives had a significant impact on the micellization of quercetin in the gastrointestinal tract. The bio-accessibility of quercetin strongly depended on its retention in the liposomal bilayer and the entrapment capacity of the system.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Nanxi Shu, Xiaoying Chen, Xian Sun, Xinyu Cao, Yuanfa Liu, Yong-Jiang Xu
Summary: Sensory evaluation is a crucial part of food production strategy, but the traditional methods are time-consuming and subjective. Metabolomics, as an emerging technology, offers a promising approach for sensory evaluation by providing comprehensive chemical composition information and revealing changes and functions in food sensory properties.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Qiaoli Zhao, Xin Hong, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: This study investigated the interfacial behavior of phosphorylated perilla protein isolate and tea saponin in high internal phase emulsions, and found that the concentration of tea saponin played a crucial role in the performance and stability of the emulsions.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Zhan Ye, Yuanfa Liu
Summary: This article reviews the major types and biofunctional roles of rapeseed polyphenols, as well as the influence of rapeseed oil processing technologies on these polyphenols. Future research directions include producing nutritional rapeseed oils with higher levels of polyphenols. Rapeseed polyphenols are classified into phenolic acids and polyphenolic tannins, both of which have various biofunctional roles and beneficial effects on human health. The processing technologies of rapeseed oil significantly affect the polyphenol content and activity, and novel techniques such as aqueous enzymatic extraction and subcritical or supercritical extraction show advantages in producing rapeseed oil with higher polyphenol levels.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Fucheng Guan, Zheng Li, Jun Tian, Yihang Zhang, Jianbing Sun, Jing Guo, Yuanfa Liu
Summary: Biomass-based aerogel fibers have been developed using a directed freezing-assisted forced stretching strategy to overcome their disadvantages of low mechanical strength, poor long-range order, and easy combustion. The Ca-alginate/polyvinyl alcohol (Ca-A/PVA) aerogel fibers with long-range-ordered pores exhibit excellent comprehensive mechanical properties. The strategy presented in this study is also applicable to other alginate-based aerogel fibers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ziwen Ding, Fan Jiang, Jiachen Shi, Yanan Wang, Mengxue He, Chin Ping Tan, Yuanfa Liu, Yong-Jiang Xu
Summary: This study developed an MS-MN-based foodomics approach to investigate the composition and anti-obesity activity of cannabinoids in hemp oil. The results showed that cannabinoids can alleviate high glucose-induced increases in lipids and carbohydrates, and decreases in amino acid and nucleic acid. Additionally, they were found to regulate gene expression levels associated with lipid synthesis and kinetism.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Engineering, Chemical
Miao Xing, Wenwen Zhang, Yuanfa Liu, Jing Guo, Yue Yu
Summary: A chelating membrane was developed for simultaneous removal of metal ions and proteins from simulated wastewater. The membrane exhibited excellent separation performance for a mixture of single ion and protein, with over 90% removal of ions and rejection of proteins (except for Cd2+). Metal ion removal mainly relied on the chelation of amidoxime groups, while protein removal was impacted by the damaging effect of heavy metals. Increasing metal ion content and protein concentration hindered the removal efficiency of each other.
CHEMICAL ENGINEERING & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tian Tian, Farah Zaaboul, Shipeng Yin, Zhan Ye, Yanwen Sun, Jialiang Zhao, Yuanfa Liu
Summary: This study analyzed the oxidative stability of pecan kernels and the behavior of oleosomes during storage. The results showed that the oxidation index of pecan oil increased significantly after 20 days of storage. There was a relationship between the damage of oleosomes in pecans and their oxidative stability. The rupture of oleosomes increased the contact between oil and oxygen, accelerating the oxidation process. Further analysis revealed that the oil content of oleosomes decreased during storage, while their particle size increased significantly. It is likely that the hydrolysis of endogenous proteins, particularly oleosins, caused the rupture of oleosomes. This led to an increase in the content of free fatty acids and oxidized triacylglycerols, while the content of polyunsaturated fatty acids decreased significantly. An in-vitro model confirmed that the rupture of oleosomes resulted in oil leakage and accelerated the oxidation of endogenous oil.
Article
Chemistry, Applied
Jiaxin Guo, Lujie Cui, Zong Meng
Summary: Fat is an important flavoring substance in food, but excessive intake can pose a threat to human health. In recent years, researchers have explored various methods to reduce saturated fat in meat products, including the use of cereal flours, dietary fibers, proteins, and pre-emulsions. Novel approaches such as oil structuring strategies, oleogels, and emulsion gels have also been used as fat substitutes. Among them, oleogels and emulsion gels are widely applied due to their solid fat textures and healthier benefits, although heating process can lead to oxidation.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Liyang Du, Zong Meng
Summary: In this study, three types of oil-containing foams were designed and prepared using sodium stearoyl lactylate (SSL). The stability and strength of the foams were influenced by crystal adsorption, viscosity enhancement, and the assembly of oil droplets. The introduction of concentrated air bubbles significantly increased the strength of the gel systems, and the type and water content of the foams affected the texture and rheology properties. The lubrication performance of the foams was improved, and there were significant differences between gels and foams, especially in oil-continuous foams.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhangyu Shi, Wenyan Xu, Mengli Geng, Zhujian Chen, Zong Meng
Summary: In this paper, novel oil body (OB) based emulsion gels were prepared and their stabilization mechanism was investigated. The decorating ability and 3D printability of the emulsion gels were evaluated and optimized, providing new insights for the application of OB in food and 3D printing.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lujie Cui, Jiaxin Guo, Zong Meng
Summary: Food-grade polymers, such as proteins and polysaccharides, are commonly used as stabilizers for emulsion gels due to their biocompatibility, environmental friendliness, and low cost. This review discusses the interaction and mechanisms of these polymers in stabilizing emulsion gels and explores the feasibility of using them in 3D printing. The research provides valuable insights for the development and application of low-fat and healthy fat-substitutes.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xinya Gu, Liyang Du, Zong Meng
Summary: In this study, the influence of lacquer wax content and whipping time on overrun was investigated. It was found that an appropriate amount of wax and whipping time can enhance crystal dual stabilization and close packing, resulting in improved overrun. Polyglycerol polyricinoleate (PGPR) aided in absorbing and improved the contact angle, promoting adsorption at the A-O interface. Partial substitution of high-melting fat palm stearin (POs) in 8 wt% oleogel produced oleofoams with increased melting point, structural strength, and beta'-form crystal, enhancing storage and temperature stability. The oleofoam exhibited a maximum overrun of 189% and maintained decorating shape for over 15 days at ambient temperature, demonstrating potential in low-fat food applications and other delivery systems.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Yun Jia, Yuanfa Liu, Wanrong Hu, Wen Cai, Zhaojun Zheng, Cheng Luo, Dongliang Li
Summary: This study used high-throughput sequencing and correlation analysis to examine the microbial community structure and metabolic functions during the fermentation of cigar tobacco leaves. It found that Staphylococcus and Aspergillus were the dominant bacteria and fungi, respectively, during the fermentation process. Furthermore, Candida was identified as a critical microbe that contributed to the degradation of nitrogenous substances, synthesis of flavor components, and stability of the microbial community. In vitro isolation and bioaugmentation experiments demonstrated that Candida parapsilosis and Candida metapsilosis could effectively reduce alkaloid content and increase flavor component content in tobacco leaves. This research provides valuable insights for the development of microbial starters and targeted regulation of cigar tobacco quality.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Summary: Alkali treatment was used to enhance the functional properties of chickpea protein isolate (CPI) and promote its combination with gallic acid (GA), resulting in increased antioxidant activity and improved structural and functional properties. The addition of alkali-treated CPI and CPI-GA combinations to emulsions improved physical stability and chemical stability.
FOOD HYDROCOLLOIDS
(2023)
