Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.

The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed.

Thiourea-Assisted Facile Fabrication of High-Quality CsPbBr Perovskite Films for High-Performance Solar Cells.

Inorganic CsPbBr perovskite solar cells have attracted widespread attention recently because of their decent efficiency and good ambient stability. Nevertheless, the fabrication of high-quality CsPbBr perovskite via the conventional solution-processing strategy still faces great challenges because the solubility of CsBr in the conventional solvent is poor. Here, we develop a facile thiourea-assisted two-step spin-coating process to fabricate a CsPbBr perovskite film with high phase purity and crystallinity and enlarged crystal grains.

Excellent repeatability, all-sapphire Fabry Perot optical Pressure sensor based on wet etching and direct bonding for Harsh Environment Applications.

In this paper, we proposed an all-sapphire-based extrinsic Fabry-Perot interferometer (EFPI) sensor based on wet etching and the direct bonding process. Temperature measured by the EFPI is used to calibrate pressure measurement. The problem of repeatable measurement of dynamic pressure in a harsh environment is solved.

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.

The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability.