Article
Chemistry, Physical
Hanglong Wu, Hao Su, Rick R. M. Joosten, Arthur D. A. Keizer, Laura S. van Hazendonk, Maarten J. M. Wirix, Joseph P. Patterson, Jozua Laven, Gijsbertus de With, Heiner Friedrich
Summary: The study presents methods to quantitatively map and dynamically modulate liquid layer thickness in Liquid-Phase (Scanning) Transmission Electron Microscopy (LP-(S)TEM) experiments, aiming to achieve high-resolution imaging and overcome diffusion limitations.
Article
Nanoscience & Nanotechnology
Nikhila C. Paranamana, Ryan Gettler, Henry Koenig, Stephen Montgomery-Smith, Xiaoqing He, Matthias J. Young
Summary: Understanding the atomic structure of ultrathin ALD coatings is crucial for establishing structure-property relationships and stabilizing battery interfaces. This study used cryogenic scanning transmission electron microscopy to directly measure atomic structural variations across the depth of an ALD AlOx film deposited onto a carbon nanotube substrate. The results confirmed a proposed two-phase bulk/interface structural model and revealed a thicker interfacial layer than previously reported.
ACS APPLIED NANO MATERIALS
(2022)
Article
Chemistry, Physical
Jin-Hu Dou, Maxx Q. Arguilla, Yi Luo, Jian Li, Weizhe Zhang, Lei Sun, Jenna L. Mancuso, Luming Yang, Tianyang Chen, Lucas R. Parent, Grigorii Skorupskii, Nicole J. Libretto, Chenyue Sun, Min Chieh Yang, Phat Vinh Dip, Edward J. Brignole, Jeffrey T. Miller, Jing Kong, Christopher H. Hendon, Junliang Sun, Mircea Dinca
Summary: Researchers have successfully grown single crystals of 2D metal-organic frameworks up to 200 µm in size by balancing in-plane and out-of-plane interactions, revealing anisotropic transport and a clear correlation between conductivity and the nature of the metal cation in the sheets.
Article
Nanoscience & Nanotechnology
Nahid Sultan Al-Mamun, Douglas E. Wolfe, Aman Haque, Jae-Gyun Yim, Seong Keun Kim
Summary: A room temperature annealing method using electron impulse force is demonstrated to significantly improve the crystallinity and reduce the resistivity of tin disulfide, which is important for post-synthesis annealing applications that require high temperature and special environments.
SCRIPTA MATERIALIA
(2023)
Article
Chemistry, Physical
Zonglin Li, Mingxin Xie, Guozheng Nie, Junhui Wang, Lujun Huang
Summary: In this study, we developed an optical biosensor based on an all-dielectric metasurface with broken symmetry. The biosensor exhibited excellent performance, thanks to the high-Q quasi-bound states in the continuum (qBICs) and the efficient field confinement. It has potential applications in extreme biochemical sensing, such as COVID-19 detection at ultralow concentrations.
JOURNAL OF PHYSICAL CHEMISTRY LETTERS
(2023)
Article
Chemistry, Applied
Seid Reza Falsafi, Hadis Rostamabadi, Katsuyoshi Nishinari, Reza Amani, Seid Mahdi Jafari
Summary: Nanofibers produced by layer-by-layer and heteroaggregation emulsification strategies showed higher encapsulation efficiency for beta-carotene compared to directly mixed samples. The storage stability of emulsions ranked as layer-by-layer > heteroaggregation > direct mixing. The layer-by-layer assembly exhibited the most thermally/physicochemically stable carotenoid-comprising nanofibers among all studied mixing techniques.
Article
Agriculture, Multidisciplinary
Malgorzata Florek-Wojciechowska
Summary: This article studies the molecular dynamics of Arabic gum aqueous solutions using nuclear magnetic relaxation (NMR) dispersion and analyzes it based on two exchange models. The results show that the relaxation of water molecules is not monoexponential and can be explained by a model describing magnetization transfer due to exchange between water and polysaccharide protons. The analysis reveals that the water dynamics slightly decrease with gum content, and the polymer-chain dynamics belong to regime II of the tube/reptation model. Additionally, a peculiar temperature dependence of the exchange rate is observed across the entire concentration range of Arabic gum solutions. In conclusion, NMR relaxation testing over a wide frequency and temperature range enables the probing of molecular dynamics in complex food systems.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Nanoscience & Nanotechnology
Tamar Itzhak, Naama Segev-Mark, Assaf Simon, Volker Abetz, Guy Z. Ramon, Tamar Segal-Peretz
Summary: ALD has been found to be an effective technique for growing Al2O3 on polymeric membranes, with control over depth gradient and membrane properties achieved by tuning the exposure time and cycles of Al2O3. The surface modification of Al2O3 was shown to reduce oil droplet coverage on membranes, as revealed by in situ confocal imaging.
ACS APPLIED MATERIALS & INTERFACES
(2021)
Article
Chemistry, Multidisciplinary
Yuying Yang, Liu Feng, Qiang Zhang, Huiqing Fan, Guangwu Wen, Lu-Chang Qin
Summary: This study investigates the atomic structure of fivefold twinning in detonation synthesized ultra-dispersed diamonds. The results show that there are two distinct structures in the fivefold twinning, including concentric fivefold twins and a new extended core structure. The formation of these structures involves both sp(3) and sp(2) bonding configurations, with a co-hybridized planar hexagon of carbon serving as a fundamental unit. The presence of this sp(2)-bonded planar unit in general grain boundaries is also discussed.
Article
Biochemistry & Molecular Biology
Sania Bashir, Ishfaq Ahmad Ahanger, Anas Shamsi, Mohamed F. Alajmi, Afzal Hussain, Hani Choudhry, Faizan Ahmad, Md. Imtaiyaz Hassan, Asimul Islam
Summary: This study investigated the thermal aggregation profile of alpha-lactalbumin (alpha-LA) and the effect of trehalose on its aggregation profile. The results showed that trehalose effectively repressed alpha-LA aggregation, with higher concentrations hindering fibril development. Molecular docking analysis revealed that trehalose interacted with important residues in the binding pocket cavity of alpha-LA, providing a potential therapeutic approach for protein aggregation-related diseases.
Article
Chemistry, Multidisciplinary
Jinkyung Kim, Kyungju Noh, Yi Chen, Fabio Donati, Andreas J. Heinrich, Christoph Wolf, Yujeong Bae
Summary: Hyperfine interactions have been widely used as a sensitive probe to local chemical environments in material science, organic chemistry, and structural biology. In this study, the authors used a scanning tunneling microscope combined with electron spin resonance to measure hyperfine spectra at the single-atom level, revealing significant spatial anisotropy of the hyperfine interactions.
Article
Chemistry, Physical
Khanh Le Van Vu, Ngoc Thi Thanh Tran, Duy Ngoc Nguyen, Linh Thi Truc Nguyen, Tuan Dinh Phan
Summary: In this study, selenium nanoparticles (SeNPs) stabilized by gum arabic (GA) were successfully synthesized using electron beam accelerator. The SeNPs/GA were characterized by various analytical techniques and their stability over time was evaluated. The SeNPs/GA showed promising properties and could be used as a potential selenium source for various applications.
RADIATION PHYSICS AND CHEMISTRY
(2023)
Article
Chemistry, Applied
Shengnan Wang, Zeqiang Ma, Pengtao Zhao, Guorong Du, Xiangyu Sun, Xiaoyu Wang
Summary: This study discusses the potential contribution of Arabic gum to astringency in wine. Two commonly used concentrations of Arabic gum (0.2-1.2 g/L) were examined in a model wine to investigate their effects on polyphenol fractions and protein interactions. Physicochemical analyses and sensory evaluation showed that the modulation of astringency by Arabic gum was influenced by its structural properties and concentration, as well as the properties of the polyphenol fractions. Arabic gum at a concentration of 0.2 g/L was found to be the most effective in reducing astringency compared to higher concentrations. It achieved this by forming soluble ternary complexes with polyphenols and proteins, inhibiting astringency induced by polymeric procyanidin more than oligomeric procyanidins and phenolic acids, and preferentially binding proteins/polyphenols to decrease polyphenol-protein reactions. Additionally, Arabic gum inhibited the self-aggregation of polyphenols, exhibiting more binding sites with higher molecular weight and more/longer branches, thereby competing with polyphenols for protein binding.
Article
Chemistry, Physical
Gabriel R. Reisinger, Klaus W. Richter
Summary: Different synthesis approaches and conditions for misfit layer compounds (MLCs) in the ternary systems V-Se-Bi, V-Se-Pb, and V-Se-Sn were compared. The best results were achieved with NH4Cl as a crystallisation aid, moderate annealing temperatures, and longer annealing durations. The study discussed the compositions, morphology, and structure, and found that either plate-like or tubelike MLC crystals could be obtained depending on the stacking sequence of the compounds. The structural properties of MLC (PbSe)1+delta VSe2 were comparable to the corresponding ferecrystals in the literature.
JOURNAL OF ALLOYS AND COMPOUNDS
(2021)
Article
Chemistry, Multidisciplinary
Mengyu Gao, Yoonjae Park, Jianbo Jin, Peng-Cheng Chen, Hannah Devyldere, Yao Yang, Chengyu Song, Zhenni Lin, Qiuchen Zhao, Martin Siron, Mary C. Scott, David T. Limmer, Peidong Yang
Summary: Halide perovskite is a unique dynamical system with complex structural and chemical processes, but its intrinsic instability makes real-time investigation challenging. However, our research reveals that atomically thin carbon materials can stabilize ultrathin halide perovskite nanostructures and enable atomic-level visualization of their movement. Protected by carbon shells, these structures maintain their integrity under high electron dose rate and exhibit unusual dynamical behaviors. Our work provides a new method to protect beam-sensitive materials and study structure dynamics of nanomaterials.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2023)
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)
