Silicon (Si) is a promising anode material for lithium-ion batteries, but its large volume expansion during cycling poses a challenge for the binder design. In this study, a novel gelatin binder is designed and prepared with a helical crosslinked network structure. This gelatin binder is prepared by enzymatic crosslinking and immersion in Hofmeister salt solution, which induces the formation of network and helical secondary structures. The helical crosslinked network structure can be analogous to a spring group system to effectively dissipate the stress and strain caused by the Si expansion. The gelatin binder is further partially carbonized by low-temperature pyrolysis, which improves its conductivity and stability. The Si anode with the optimized gelatin binder exhibits high initial coulombic efficiency, excellent rate performance, and long-term cycling stability. This study provides an innovative approach for the preparation of high-performance Si anodes, namely by controlling the molecular configuration of the binder to significantly improve the cycle stability, which can also be applied to other high-capacity anode materials that suffer from large volume changes during cycling.
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http://dx.doi.org/10.1002/smll.202403754 | DOI Listing |
Int J Biol Macromol
December 2024
Materials Polymer Laboratory, Macromolecular Chemistry Department, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria.
Herein, we propose magnetic nanocomposites as a powerful new catalyst for organic pollutant reduction. Polypyrrole (PPy) was synthesized in situ within the semi-interpenetrating alginate (Alg)/gelatin (Ge) network in presence of α-FeO as encapsulating matrix and inorganic filler, respectively. The polymeric matrix can act as bifunctional agent such as a binder and stabilizer to improve nanocatalyst stability while preserving their catalytic/magnetic performances.
View Article and Find Full Text PDFBiomimetics (Basel)
December 2024
Institut de Recherche ESTP, 94230 Cachan, France.
This study investigates the use of Brewers' Spent Grains (BSGs) as a sustainable biocomposite building materials, using cornstarch as a biopolymer binder. BSG aggregates are compared with hemp shives, a conventional aggregate known for its thermal properties. Starch is employed as a natural binder in three different formulations to further reduce the carbon footprint of the building material.
View Article and Find Full Text PDFFood Sci Biotechnol
December 2024
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, Gyeonggi 10326 Korea.
Fluidized-bed agglomeration of native potato starch (NPS) with sugar binders [maltodextrin (MD) and lactose] produced larger particles with a more porous and diverse shape. Moreover, the agglomerated potato starch (APS) exhibited improved flowability and solubility. All powders displayed a B-type X-ray diffraction pattern.
View Article and Find Full Text PDFPolymers (Basel)
September 2024
Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand.
This study aimed to optimize modified starch from (mango) fruit using acid hydrolysis and pre-gelatinization via computer-assisted techniques as a substituent for pharmaceutical tableting excipients. The hydrolysis and microwave-assisted pre-gelatinization time and temperature were optimized using a three-level factorial design. The modified starches were characterized for flowability, compressibility, and swelling properties.
View Article and Find Full Text PDFFoods
August 2024
N Kim lab, DAESAN Inc., Gangneung Science & Industry Promotion Agency, Gangneung 25440, Republic of Korea.
Modernization has led to a large convenience food market, and the demand for freeze-dried (FD) soup products is increasing in the Republic of Korea. FD soup products are easy to eat without cooking and can be stored for long periods. However, it is often difficult to ensure sensory satisfaction after rehydration of FD soup products; in particular, the ingredients are not evenly dispersed.
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