The chemical hardness concept and its realization within the conceptual density functional theory is approached with innovative perspectives, such as the electronegativity and hardness equalization of atoms in molecules connected with the softness kernel, in order to examine the structure-reactivity equalization ansatz between the electronic sharing index and the charge transfer either in the additive or geometrical mean picture of bonding. On the other hand, the maximum hardness principle presents a relation with the chemical stability of the hardness concept. In light of the inverse relation between hardness and polarizability, the minimum polarizability principle has been proposed. Additionally, this review includes important applications of the chemical hardness concept to solid-state chemistry. The mentioned applications support the validity of the electronic structure principles regarding chemical hardness and polarizability in solid-state chemistry.
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http://dx.doi.org/10.3390/molecules27248825 | DOI Listing |
ACS Food Sci Technol
December 2024
Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey.
Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Mechanical, Chemical and Material Engineering, University of Cagliari, Via Marengo 2, 09123, Cagliari, Italy.
This study investigates the effects of heat treatment, involving solubilization and aging, on the microstructure of AA2017-T451 aluminum alloy. Samples of 4 mm thick rolled plate of AA2017 underwent solution treatment at 500 °C for two different durations, namely 2 h and 6 h, followed by either water quenching (WQ) or air quenching (AQ). Subsequently, they were artificially aged (AA) at 175 °C for 8 h.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Northwest A&F University, Yangling, China. Electronic address:
In our previous work, wheat gluten (WG) has been modified by pH-shifting treatment combined with heat to improve solubility and emulsibility. In this study, the high-soluble modified wheat gluten (M-WG) as an emulsifier in ice cream was investigated. Compared to monoglycerides (MG) and soy protein isolates (SPI), the ice cream emulsion prepared with M-WG exhibited smaller droplet sizes and a more consistent dispersion.
View Article and Find Full Text PDFAdv Mater
December 2024
Faculty of Materials Science and Engineering, South China University of Technology, Guangzhou, 510640, P. R. China.
Antiadhesive coatings have been extensively studied owing to their wide applications in biology, environment, and energy. However, developing a mechanically robust coating with broad-spectrum antiadhesion properties remains challenging. Herein, a novel strategy for preparing hard yet flexible and self-adaptive zwitterionic polysilazane coatings with broad-spectrum antiadhesion properties (anti-biofouling, anti-liquid adhesion, and anti-scaling) is proposed.
View Article and Find Full Text PDFUltrason Sonochem
December 2024
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
This study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. The micro-morphology, texture, water hold capacity (WHC), chemical forces, linear shear rheological behavior, large amplitude oscillatory shear (LAOS), oil-released content, and simulated oral friction of the water-filled gel (WP-G), the original MP fabricated emulsion-filled gel (NP-G), the crosslinked MP fabricated emulsion-filled gel (NPG-G), and the ultrasound treated crosslinked MP fabricated emulsion-filled gel (NPGU-G) were determined. Results indicated that emulsion as filler phase significantly improved the rheological and tribological properties of the gel, especially for the ultrasound-assisted MP emulsion-filled gel (NPGU-G) group, the smaller droplet size of emulsion contributed to the density and structural uniformity of the gel.
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