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The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network.

Food Res Int

February 2025

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; Quanzhou Marine Biotechnology Industry Research Institute, Quanzhou 362700, China. Electronic address:

The purpose of this study was to investigate the mechanism of enhancing gelling properties of low-salt surimi by utilizing the complementary advantages of L-arginine (L-Arg) and microwave (MW) from the perspective of gels' network characteristics. At MW 3 min, the diameters of protein filaments were increased from 0.015 μm to 0.

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Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes.

Food Res Int

February 2025

Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, Hubei, China; Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, China. Electronic address:

This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 ± 2.08 μm; W2, 78.

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In recent years, formic acid (FA) has garnered attention as a compelling molecule for various chemical and everyday applications Additionally, with recent studies demonstrating direct FA generation through CO2 electrolysis, it can serve as a stable liquid hydrogen carrier. Nevertheless, FA-permeability via semi-permeable ion‑exchange membranes (FA-crossover) still constitutes a major issue in scalable polymer-electrolyte separated zero-gap electrolyzers, limiting the breakthrough of the technology to the larger-scale. Herein we present a holistic route towards understanding the mechanism of FA-crossover in zero-gap cells.

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To strengthen starch gel quality and improve the deterioration from freeze-thaw cycles, corn starch/whey protein isolate (WPI)/caffeic acid (CA) composite gels were rationally constructed in this study. The results showed that the introduction of WPI and CA significantly optimized the microstructure of the gels, an observation verified by SEM and CLSM. In addition, FT-IR and XRD analyses further revealed that the interaction mechanism within the composite gel was mainly due to the reinforcement of hydrogen bonds.

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Cellulose/sodium alginate gel electrolyte membranes with synergistic hydrogen bonding and metal ion coordination networks for high performance aqueous zinc-ion batteries.

Carbohydr Polym

March 2025

Institute of Zhejiang University-Quzhou, 99 Zheda Road, Quzhou 324000, China; National Key Laboratory of Biobased Transportation Fuel Technology, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address:

Cellulose has outstanding potential for application in energy storage batteries due to its high temperature resistance, high electrolyte affinity, renewability, and suppression of the shuttle effect, but single cellulose membranes still suffer from problems such as inhomogeneous pore distribution and unstable three-dimensional network structure. In this study, a green and sustainable regenerative cellulose (RC)/sodium alginate (SA) gel electrolyte membrane is developed by sol-gel process, the double crosslinked network scaffold centered on Zn was constructed by the synergistic hydrogen-bonding and metal ion- coordination network, the stable and uniform pore structure was also formed. The obtained RC-SA gel electrolyte membrane exhibits outstanding performance, featuring a dual crosslinked network with abundant pore structure and numerous polar groups that effectively enhance Zn transport, significantly improving battery cycling performance.

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