This study synthesized blended lead zirconate (PbZrO3;PZ)/poly(ethylene oxide)(PEO)/Glutinous rice starch (GRS) nanofibers by the electrospinning method. A number of parameters such as the ratio between PEO and GRS and calcination temperature have been studied. The as-spun PZ/PEO/GRS composite and PZ fibers were characterized by TG-DTA, X-ray diffraction, FT-IR and SEM, respectively. SEM results showed that smooth and continuous fibers were obtained at the volume ratio of 10:2:1, PZ/PEO/GRS. After calcination of the as-spun PZ/PEO/GRS composite nanofibers at 650 degrees C for 4 h, PZ nanofibers with perovskite structure were obtained successfully. The fibers had a uniform and smooth surface without grain boundaries. However, when the calcination temperature increased to 750 degrees C and 850 degrees C, the fiber represented a necklace-like structure with grain boundaries arranged by grain to grain unit cell clusters.
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http://dx.doi.org/10.1166/jnn.2013.7235 | DOI Listing |
Mol Breed
January 2025
National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University and Hubei Hongshan Laboratory, Wuhan, 430070 China.
Int J Biol Macromol
December 2024
Department of Applied Sciences, Northumbria University, Newcastle Upon Tyne NE1 8ST, Tyne & Wear, England, United Kingdom. Electronic address:
Food Chem
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China. Electronic address:
The in vitro model is widely preferred for digestion research due to its simplicity, reproducibility, and ethical advantages. However, the differences between in vivo and in vitro digestion present challenges. This study first developed an in vitro oral processing system to explore the influence of saliva volume and chewing time on the physicochemical properties of japonica rice (JR), indica rice (IR), and waxy rice (WR).
View Article and Find Full Text PDFFood Chem
December 2024
School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China. Electronic address:
It is meaningful to explore the addition of additives and the structural characteristics of water on the quality of rice noodles. Herein, the effects of the addition of cassava starch and the size of water clusters on physicochemical and cooking properties of rice noodles were systematically studied. The addition of 25 % cassava starch effectively enhanced the swelling performance and textural properties of rice noodles.
View Article and Find Full Text PDFSci Rep
December 2024
Innovation Center of Nursing Research, Nursing Key Laboratory of Sichuan Province, West China Hospital, and West China School of Nursing, Sichuan University, PO Box No.37, Guo Xue Street, Chengdu, 610041, Sichuan, PR China.
The trend of the aging population worldwide is becoming increasingly severe. As people age, constipation becomes increasingly common in older adults, causing varying degrees of physical and psychological harm to them. Dietary intervention is a common nonpharmacological therapy.
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