Article
Chemistry, Applied
Ivano Maule, Gabriele Razzetti, Alessandro Restelli, Alessandro Palmieri, Cinzia Colombo, Roberto Ballini
Summary: The thermal stability of a set of aliphatic nitroalkanes was tested by DSC analysis, showing similar exothermic decomposition phenomenon for all compounds. Recommendations for avoiding decomposition were provided based on the estimated maximum process temperature.
ORGANIC PROCESS RESEARCH & DEVELOPMENT
(2021)
Article
Environmental Sciences
Mauricio Rodriguez Chialanza, Sofia Favre Samarra, Andres Perez Parada
Summary: The study found that the size of microplastic particles affects the DSC signal, but through appropriate sample preparation, signals corresponding to microplastics of different sizes can be identified and quantified. Additionally, the application of DSC technique in the field of microplastics may provide estimates of the number of microplastic particles within a sample.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
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
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
Spectroscopy
H. J. Ojeda-Galvan, A. C. Hernandez-Arteaga, M. C. Rodriguez-Aranda, J. F. Toro-Vazquez, N. Cruz-Gonzalez, S. Ortiz-Chavez, M. Comas-Garcia, A. G. Rodriguez, H. R. Navarro-Contreras
Summary: Raman spectroscopy was used to study the thermal denaturation of three different proteins and the decomposition temperature of three amino acids. The results obtained were compared with those measured by DSC and TGA, showing the applicability of Raman spectroscopy in studying the denaturation and decomposition temperatures of proteins and amino acids.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Article
Chemistry, Multidisciplinary
Ben W. Joynson, Graham R. Cumming, Liam T. Ball
Summary: We have shown that arylchlorodiazirines can be used as photo-activated halocarbene precursors for the selective one-carbon ring expansion of N-substituted pyrroles and indoles, yielding pyridinium and quinolinium salts. Initial investigations suggest that this strategy can also be applied to convert N-substituted pyrazoles into pyrimidinium salts. The N-substituent of the substrate plays a crucial role in expanding the substrate scope, enhancing yields, and activating the azinium products for further synthetic manipulations. This study also highlights the safety advantages of photolyzing the diazirines instead of thermolyzing them, as revealed by thermal analysis using differential scanning calorimetry (DSC).
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Article
Construction & Building Technology
Panos Apostolidis, Michael Elwardany, Adrian Andriescu, David J. Mensching, Jack Youtcheff
Summary: The contribution of thermodynamics of mixing to glass transition in polymer-modified asphalt binders was studied quantitatively using a differential scanning calorimeter with an epoxy system. The miscibility of the binders was determined by measuring the heat capacity (Cp) and glass transition temperature (Tg) based on entropic changes. The enthalpy of mixing was also examined to ensure complete crosslinking of the binders. The results showed that the positive deviations of Tg from the ideal mixing rule indicated the presence of repulsive forces between the asphalt and epoxy components.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Materials Science, Paper & Wood
Hefang Liu, Qiyuan Tu, Luyao Huang, Wenhua Gao, Jinsong Zeng, Bin Wang, Jinpeng Li, Jun Xu
Summary: In this study, a concentrated cellulose nanofibril (CNF) suspension was prepared from bleached hardwood kraft pulp without pretreatment. The concentration process promoted the formation of pores in the CNFs, but these pores partially collapsed and shrunk during the re-dispersion and re-concentration process.
Article
Food Science & Technology
Juliana S. Farah, Rodrigo N. Cavalcanti, Jonas T. Guimaraes, Celso F. Balthazar, Pablo T. Coimbra, Tatiana C. Pimentel, Erick A. Esmerino, Maria Carmela K. H. Duarte, Monica Q. Freitas, Daniel Granato, Roberto P. C. Neto, Maria Ines B. Tavares, Veronica Calado, Marcia C. Silva, Adriano G. Cruz
Summary: The study successfully detected adulteration in raw bovine milk using DSC coupled with machine-learning tools, with GBM and MLP achieving 100% classification capability and RF showing optimal performance as well. Different models had varying important predictors, showcasing a multidimensional approach with practical potential for adoption by the dairy industry.
Article
Polymer Science
Duncan Schwaller, Elliot Christ, Melanie Legros, Dominique Collin, Philippe J. Mesini
Summary: Differential scanning calorimetry is used to measure the thermodynamic properties of organogels, revealing broad endothermic peaks and their corresponding temperatures. The phase diagram explains why the molar melting enthalpies of low concentration samples are lower than expected, while the inflection points of thermograms provide a more accurate measurement of the gel melting temperature.
Article
Chemistry, Physical
Yukio Terashima
Summary: The study found that the gas conditions during the cooking process of cotton candy are crucial to its physical state and thermal stability. Cotton candy made in air was mainly crystalline with a small amorphous part, and easily degraded by aging. Meanwhile, cotton candy made in nitrogen gas exhibited a more glassy structure and had a different aging behavior compared to the one made in air.
CHEMICAL PHYSICS LETTERS
(2022)
Article
Chemistry, Applied
Matteo Pecchi, Alessandro Cascioli, Alex R. Maag, Jillian L. Goldfarb, Marco Baratieri
Summary: In situ analysis of hydrothermal carbonization (HTC) and liquefaction (HTL) processes can be achieved using high-pressure differential scanning calorimetry (DSC). This study applies a newly developed DSC method to continuously assess the heat release profile of cellulose across the hydrothermal spectrum. The results reveal that both HTC and HTL are exothermic reactions, and a thermodynamic transition occurs at the transition from HTC to HTL. This novel DSC technique could reduce cost and time in evaluating potential feedstocks for HTC and HTL, expediting the commercialization of these thermochemical processes.
FUEL PROCESSING TECHNOLOGY
(2022)
Article
Engineering, Multidisciplinary
Xin Lv, Shuyu Wang, Yuliang Zhao, Peng Shan
Summary: Differential scanning calorimetry (DSC) is a powerful technique for studying protein stability, and researchers have proposed a method based on reinforcement learning to automatically separate overlapping peaks in the DSC signal, improving the efficiency of DSC data analysis.
Article
Engineering, Multidisciplinary
Xin Lv, Shuyu Wang, Peng Shan, Yuliang Zhao, Lei Zuo
Summary: Differential scanning calorimetry (DSC) is a powerful technique for studying temperature-induced phase transitions. This work proposes an automated method for signal extraction and baseline estimation, based on semi supervised machine learning, to improve the speed and accuracy of data interpretation. The method demonstrates efficacy in identifying signals of interest and obtaining thermodynamic parameters from peak signals.
Article
Food Science & Technology
Sergio Henrique Toledo e Silva, Stephanie Bader-Mittermaier, Lidiane Bataglia Silva, Gabriele Doer, Peter Eisner
Summary: This study characterized the main protein fractions of Macauba kernels, with globulins identified as the major protein fraction rich in essential amino acids, especially methionine and cysteine. These findings suggest that Macauba kernel proteins could be a valuable source to complement diets based on pulses and oilseeds.
Article
Food Science & Technology
Bahram Ghasemi, Mohammad Javad Varidi, Mehdi Varidi, Zahra Kazemi-Taskooh, Seyed Ahmad Emami
Summary: This study demonstrates that rosemary and clove essential oils can effectively reduce oxidation in chicken nuggets stored for three months at -18 degrees Celsius, thereby extending shelf life and enhancing consumer acceptance, serving as natural antioxidants in meat products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Moein Bashash, Mehdi Varidi, Jaleh Varshosaz
Summary: Curcumin, with its therapeutic potential, was successfully encapsulated in niosomes using sucrose stearate as a non-ionic surfactant and cholesterol. The optimized formulation showed desirable properties such as small particle size, narrow size distribution, high loading efficiency, and stable release pattern, indicating its potential as a delivery system for various applications, including food products with extended shelf-life.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Applied
Majid Nooshkam, Mehdi Varidi, Fatemeh Alkobeisi
Summary: Interactions among multi-component food matrices were found to play a key role in modulating foam properties. Foams formed using sodium alginate, whey protein isolate, and licorice extract exhibited high overrun, air-volume fraction, physical stability, antioxidant activity, and solid-like behavior.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Moein Bashash, Mehdi Varidi, Jaleh Varshosaz
Summary: This study investigated the gel properties and secondary structures of egg white-bovine gelatin composite hydrogels with different mass ratios using ultrasound and transglutaminase pretreatment. The results showed that the hardness and storage modulus of the hydrogels increased with increased gelatin in proteins mass ratio and ultrasound duration. Fourier transform infrared spectroscopy revealed that helical structures dominated in the composite hydrogels. Microstructure investigations showed that hydrogels formed the most porous structures at 50E:50G and 40E:60G mass ratios.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Fatemeh Alkobeisi, Mohammad Javad Varidi, Mehdi Varidi, Majid Nooshkam
Summary: This study found that replacing skim milk powder with quinoa flour in concentrated yogurt production improved texture, taste, and fermentation time, with the best results achieved at a substitution level of 25%.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Moein Bashash, Mehdi Varidi, Jaleh Varshosaz
Summary: This study evaluated cold-set egg white-bovine gelatin composite hydrogels as delivery vehicles for curcumin-loaded niosomes and found that higher niosome content resulted in increased hardness and storage modulus for the hydrogels. FTIR spectroscopy indicated hydrophobic and hydrogen bonding between niosomes and proteins. The release of curcumin from the hydrogels followed the Korsmeyer-Peppas model, and increasing niosome content slowed down the release without altering the model parameters.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Chemistry, Applied
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, Farzin Hadizadeh
Summary: A new method using microwave heating (MH) at 85°C and NaCl can induce the formation of soy protein isolate (SPI) nanofibrils at low pH. The length of SPI nanofibrils was influenced by the heating time and NaCl concentration. MH treatment for 30 minutes in the presence of NaCl showed the highest potential for SPI nanofibril formation. MH and NaCl decreased electrostatic repulsion and led to an increase in the SPI nanofibrils level. The results suggest that MH and NaCl can enhance the formation and length of SPI nanofibrils.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Majid Nooshkam, Mehdi Varidi, Fatemeh Alkobeisi
Summary: This study examined the effects of whey protein isolate/sodium alginate/licorice root extract ternary foam as a fat and sugar replacer on the properties of ice creams. The results showed that increasing the substitution level led to changes in the physicochemical, rheological, and sensory properties of the ice creams. However, ice creams with 25% substitution of sugar and fat by the foam were similar to the control sample.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fan Bu, Samira Feyzi, Gaurav Nayak, Qingqing Mao, V. S. Santosh K. Kondeti, Peter Bruggeman, Chi Chen, Baraem P. Ismail
Summary: This study evaluated the impact of three different cold atmospheric plasma (CAP) sources, atmospheric pressure plasma jet (APPJ), two dimension dielectric barrier discharge (2D-DBD), and nanosecond pulsed discharge (ns-pulsed), on the structure, functionality, and amino acid composition of pea protein. The plasma treatments resulted in protein denaturation, increased surface hydrophobicity, formation of soluble aggregates mainly through disulfide linkages, and changes in secondary structures. Improved surface properties, presence of soluble aggregates, and increased beta-sheet content contributed to enhanced gelation and emulsification. Significant improvement in emulsion stability was attributed to smaller droplet sizes and higher surface charge. The differences among CAP-treated samples were due to variations in plasma fluence and composition of reactive species. While all three plasma treatments showed appreciable functionalization effects, 30 min 2D-DBD (Ar + O2) treatment had negligible impact on the amino acid composition.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Mehdi Varidi, Saba Ahmadzadeh-Hashemi, Majid Nooshkam
Summary: Deep-fat frying is widely used in both domestic and industrial settings, and fried foods are popular due to their taste, color, and texture. However, excessive consumption of oil, especially saturated fats and trans fatty acids, can have serious impacts on human health. This study aimed to reduce oil absorption in fried eggplant rings by using Aloe vera gel coating.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Majid Nooshkam, Mehdi Varidi, Zahra Zareie, Fatemeh Alkobeisi
Summary: The sensitivity of protein-stabilized emulsions to destabilization conditions may limit their widespread use. Conjugating proteins with polysaccharides through the Maillard reaction has gained interest in improving the functionality of food proteins. This review highlights the formation of protein-polysaccharide conjugates, their interfacial properties, and their behavior in destabilization conditions. Protein-polysaccharide conjugates can form a thick protective layer around oil droplets, preventing flocculation and coalescence, and enhancing the stability of emulsions.
Article
Chemistry, Applied
Saba Ahmadzadeh-Hashemi, Mehdi Varidi, Majid Nooshkam
Summary: In this study, composite hydro/aerogels were prepared by using gelatin and quince seed gum (QSG) at different concentrations and ratios. The addition of QSG led to a reduction in gel strength and elasticity of the hydrogels, while increasing the gel syneresis. The incorporation of QSG also resulted in higher melting points, more porous networks, and improved thermal stability and crystallinity of the gelatin hydrogels.
Article
Chemistry, Applied
Behnaz Hashemi, Mehdi Varidi, Seid Mahdi Jafari
Summary: The aim of this research was to create new bigels as a semi-solid base matrix with potential in the food industry. Bigels composed of whey protein isolate (WPI)-based oleogels and WPI hydrogels in different ratios were fabricated. Microscopic observations showed that the oleogel was dispersed throughout the network with the protein backbone and side chains, indicating the oleogel-in-hydrogel type. The hardness and viscoelastic moduli of the bigels increased with a higher proportion of oleogels, and their thermal stability was dependent on the oleogel fraction.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Zahra Kazemi-Taskooh, Mehdi Varidi
Summary: The popularity of gels has increased over the past two decades due to their sensory properties, low calories, and modifiability. Plant-derived proteins show promise as a replacement for animal proteins, offering affordability and eco-friendliness. By adding polysaccharides, the gelation properties of plant proteins can be improved. This study critically analyzes the impact of plant protein-polysaccharide compatibility on the characterization of composite hydrogels. Polysaccharides enhance H-bonds and beta structures, resulting in faster gelation rates, improved structural integrity, and desirable textural/rheological properties. The addition of polysaccharides also leads to increased water-holding capacity, hardness, and elastic modulus, while decreasing porosity, swelling ratio, and digestibility. The interactions between protein and polysaccharide concentration are important factors in determining the properties of the hydrogels.
Article
Chemistry, Applied
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, Farzin Hadizadeh
Summary: This study aimed to investigate the influence of beta-sheet content and fibril length on soy protein isolate emulsions. The results showed that samples with higher beta-sheet content and longer fibril length exhibited higher surface hydrophobicity and faster adsorption at the oil/water interface. These emulsions also had smaller droplet size, more homogeneous distribution, and higher viscosity. In terms of environmental stresses, the emulsion prepared with the highest beta-sheet content and longest fibril length demonstrated better stability compared to other emulsions. Overall, higher beta-sheet content and longer fibril length contributed to the stability of the emulsion through increased initial adsorption, formation of a thicker membrane coating, viscosity improvement, and enhanced surface hydrophobicity.
FOOD HYDROCOLLOIDS
(2024)
