The aim of this work is to effectively combine the advantages of polymer and ceramic nanoparticles and improve the comprehensive performance of lithium-ion batteries (LIBs) diaphragm. A flexible film composed of electro-spun P(VDF-HFP) nanofibers covered by a layer of mesoporous silica (P(VDF-HFP)@SiO) was synthesized via a sol-gel transcription method, then used as a scaffold to absorb organic electrolyte to make gel a electrolyte membrane (P(VDF-HFP)@SiO-GE) for LIBs. The P(VDF-HFP)@SiO-GE presents high electrolyte uptake (~1000 wt%), thermal stability (up to ~350 °C), ionic conductivity (~2.6 mS cm at room temperature), and excellent compatibility with an active Li metal anode. Meanwhile, F-doping carbon/silica composite nanofibers (F-C@SiO) were also produced by carbonizing the P(VDF-HFP)@SiO film under Ar and used to make an electrode. The assembled F-C@SiO|P(VDF-HFP)@SiO-GE|Li half-cell showed long-cycle stability and a higher discharge specific capacity (340 mAh g) than F-C@SiO|Celgard 2325|Li half-cell (175 mAh g) at a current density of 0.2 A g after 300 cycles, indicating a new way for designing and fabricating safer high-performance LIBs.
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http://dx.doi.org/10.3390/molecules28145304 | DOI Listing |
Nat Commun
January 2025
Department of Chemistry, School of Science, Westlake University, Hangzhou, Zhejiang Province, China.
The self-assembly of small molecules through non-covalent interactions is an emerging and promising strategy for building dynamic, stable, and large-scale structures. One remaining challenge is making the non-covalent interactions occur in the ideal positions to generate strength comparable to that of covalent bonds. This work shows that small molecule YAWF can self-assemble into a liquid-crystal hydrogel (LCH), the mechanical properties of which could be controlled by water.
View Article and Find Full Text PDFFood 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.
View Article and Find Full Text PDFFood 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.
View Article and Find Full Text PDFChemistry
January 2025
Ruhr Universität Bochum, Anorganische Chemie I, Universitätsstraße 150, NC 3/26, 44801, Bochum, GERMANY.
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.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
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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