Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing S-15.

This study aimed to utilize S-15 for the preparation of fermented shrimp gels. The gel properties and the gelation mechanism of proteins were investigated under acid-induced denaturation and protein degradation, and the quality of the gel was evaluated. Results showed that the pH of the shrimp surimi decreased from 7.

2D SiP/h-BN for a Gate-Controlled Phototransistor with Ultrahigh Sensitivity.

Two-dimensional (2D) materials are extremely attractive for the construction of highly sensitive photodetectors due to their unique electronic and optical properties. However, developing 2D photodetectors with ultrahigh sensitivity for extremely low-light-level detection is still a challenge owing to the limitation of high dark current and low detectivity. Herein, a gate-controlled phototransistor based on 2D SiP/hexagonal boron nitride (h-BN) was rationally designed and demonstrated ultrahigh sensitivity for the first time.