Silicon-based anodes heavily depend on the binder to preserve the unbroken electrode structure. In the present work, natural flaxseed gum (FG) is used as a binder of silicon nanoparticles (SiNPs) anode for the first time. Owing to a large number of polar groups and a rich branched structure, this material not only anchors tightly to the surface of SiNPs through bonding interactions but also formed a hydrogen bonding network structure among molecules. As a result, the FG binder can endow the silicon electrode with stable interfacial adhesion and outstanding mechanical properties. In addition, FG with a high viscosity facilitates the homogeneous dispersion of the electrode components. When FG is used as a binder, the cycling performance of the Si anode is greatly improved. After one hundred cycles at an applied current density of 1 A g, the electrode continues to display remarkable electrochemical properties with a significant cyclic capacity (2213 mA h g) and initial Coulombic efficiency (ICE) of 89.7%.
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http://dx.doi.org/10.1002/smll.202403048 | DOI Listing |
J Sci Food Agric
March 2025
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China.
Background: Curcumin is a natural polyphenolic compound that exhibits various biological activities. However, its low solubility in water and instability significantly limit its potential application in the food industry. Therefore, appropriate encapsulation systems are required to address these limitations.
View Article and Find Full Text PDFInt J Biol Macromol
March 2025
School of Chemistry and Chemical Engineering, Anhui University of Technology, Ma'anshan 243032, China.
The study developed microcapsules by membrane emulsification and complex coacervation methods with whey protein (WP)-flaxseed gum (FG) and monodiglyceride fatty acids (MFA) to be used for resveratrol (RES) encapsulation. The effects of MFA and WP/FG ratios (1:0-1:0.15) on the properties of microcapsules were investigated.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Flaxseed gum (FSG) has promising applications in the field of nano/microencapsulation for its biocompatibility and excellent physicochemical properties. In this study, FSG-based nano-microcapsules (FSG NPs) were prepared using high-speed shear homogenization combined with ultrasound for efficient encapsulation of secoisolariciresinol diglucoside (SDG). The particle size of FSG stands for nano-microcapsules (NP) was determined to be 336.
View Article and Find Full Text PDFJ Diabetes Metab Disord
June 2025
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
Background: Functional foods have been widely used as the anti-diabetic agents worldwide. Existing studies presented conflicting results of anti-hyperglycemic properties of gums. This systematic review and meta-analysis study evaluated the existing trials and determined the efficacy of different gums on glycemic indices.
View Article and Find Full Text PDFGels
October 2024
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Gliadin nanoparticle (GNP) is a promising foaming agent, but its application is hindered by the limited foam stability under low acidic conditions. Herein, we attempted to tune the foam stability of GNP by coating it with flaxseed gum (FG) and investigated the structure, interfacial behaviors, and foam functionality of gliadin-FG (GFG) particles at pH 4.5.
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