检索结果-南通市图书馆

Unlocking the stable interface in aqueous zinc-ion battery with multifunctional xylose-based electrolyte additives

Journal of Energy Chemistry 2025年第1期100卷 770-778页

作者： Xiaoqin Li Jian Xiang Lu Qiu Xiaohan Chen Yinkun Zhao Yujue Wang Qu Yue Taotao Gao Wenlong Liu Dan Xiao Zhaoyu Jin Panpan Li Institute for Advanced Study Chengdu University School of Mechanical Engineering Chengdu University College of food and Biological Engineering Chengdu University Institute of Fundamental and Frontier sciences University of Electronic Science and Technology of China College of Materials science and Engineering Sichuan University

The growth of dendrites and the side reactions occurring at the Zn anode pose significant challenges to the commercialization of aqueous Zn-ion batteries（AZIBs）. These challenges arise from the inherent conflict between mass transfer and electrochemical kinetics. In this study, we propose the use of a multifunctional electrolyte additive based on the xylose（Xylo） molecule to address these issues by modulating the solvation structure and electrode/electrolyte interface, thereby stabilizing the Zn anode. The introduction of the additive alters the solvation structure, creating steric hindrance that impedes charge transfer and then reduces electrochemical kinetics. Furthermore, in-situ analyses demonstrate that the reconstructed electrode/electrolyte interface facilitates stable and rapid Zn2+ion migration and suppresses corrosion and hydrogen evolution reactions. As a result, symmetric cells incorporating the Xylo additive exhibit significantly enhanced reversibility during the Zn plating/stripping process, with an impressively long lifespan of up to 1986 h, compared to cells using pure ZnSO4electrolyte. When combined with a polyaniline cathode, the full cells demonstrate improved capacity and long-term cyclic stability. This work offers an effective direction for improving the stability of Zn anode via electrolyte design, as well as highperformance AZIBs.

关键词： Solvation

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Spraying Arginine at 5 Days before Harvest Delays Postharvest Broccoli Senescence via Nutrient Accumulation

引用

食品科学 2025年第1期46卷 131-141页

作者： SUN Yupeng CHEN Ying SHANG Qingwen GUO Yanyin ZHANG Yuxiao WANG Yunqiao XUE Qingyue College of Agricultural Engineering and food science Shandong University of TechnologyZibo 255049China Zichuan District Agricultural and Rural Affairs Service Center Zibo 255049China

To determine the effects of preharvest arginine spraying on the nutritional level of broccoli and the mechanism of action of arginine in improving the storage quality of broccoli,arginine spraying(5 mmol/L)was conducted at 0,1,3,and 5 days before *** appearance,respiration rate,mass-loss rate,electrolyte leakage,glucosinolate,ascorbic acid,total phenol,total flavonoid,total sugar and sucrose contents,and sucrose phosphate synthase(SPS),invertase(INV),sucrose synthase synthesis(SSS)and cleavage(SSC)activities of broccoli samples were observed after 0,2,4,6,8,and 10 days of *** results showed that spraying arginine at 5 days preharvest(5-ARG)helped to inhibit broccoli respiration during storage,delay electrolyte leakage,and maintain broccoli ***,during the growth stage,total sugar accumulation was higher in the 5-ARG *** addition,during the storage period,sucrose synthesis was accelerated,while sucrose cleavage was inhibited,resulting in more sucrose retention in postharvest *** conclusion,5-ARG resulted in the accumulation of more nutrients during the growth process and effectively delayed the quality decline during storage,thereby prolonging the shelf life of ***,this study provides a theoretical basis for improving postharvest storage characteristics of broccoli through preharvest treatments.

关键词： arginine broccoli preharvest spraying nutrient accumulation storage quality postharvest senescence

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

BIOPOLYMER BASED NANO-DELIVERY SYSTEMS FOR ENHANCING BIOAVAILABILITY OF NUTRACEUTICALS

引用

Chinese Journal of Polymer science 2013年第9期31卷 1190-1203页

作者： Bing Hu Qing-rong Huang College of food science and Technology Nanjing Agricultural University Department of food science Rutgers University

Recently, there has been an increasing interest in the development of efficient food-grade oral nano-delivery systems for encapsulation, protection and target delivery of nutraceuticals to enhance their bioavailability, fiarther to prevent disease and promote human health and well-being. food proteins represent promising candidates for efficient nutraceutical nanocarriers due to their exceptional characteristics, namely biodegradability, nonantigenicity, high nutritional value, abundant renewable sources and extraordinary binding capacity to various nutraceuticals. In addition, their biocompatibility, biodegradability, low toxicity, low cost, and non-starch polysaccharides possess many favourable characteristics such as stability in the harsh gastric environment, resistance to digestive enzymes, and mucoadhesiveness to intestinal mucosal surface. This review describes the design and formation of nanoscaled delivery systems for nutraceuticals using food-grade proteins （including peptides）, polysaccharides and their associative complexes. The toxicity and cellular uptake fate of the nanostructures, as well as their effects on the intestinal absorption of the encapsulated nutraceuticals were also discussed.

关键词： food biopolymer Nano-delivery systems Bioavailability Nutraceuticals.

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Studies on Hydrogen Bonding Network Structures of Konjac Glucomannan

引用

Chinese Journal of Structural Chemistry 2008年第4期27卷 431-436页

作者：庞杰孙玉敬杨幼慧陈缘缘陈艺勤孙远明 College of food science South China Agricultural University College of Biosystem Engineering and food science Zhejiang University College of food science Fujian Agriculture and Forestry University

In this paper, the hydrogen bonding network models of konjac glucomannan （KGM） are predicted in the approach of molecular dynamics （MD）. These models have been proved by experiments whose results are consistent with those from simulation. The results show that the hydrogen bonding network structures of KGM are stable and the key linking points of hydrogen bonding network are at the O（6） and O（2） positions on KGM ring. Moreover, acety has significant influence on hydrogen bonding network and hydrogen bonding network structures are more stable after deacetylation.

关键词： konjac glucomannan hydrogen bonding network structure molecular dynamics

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Effect of High Hydrostatic Pressure Processing on the Structure and Property of Konjac Glucomannan–Casein Mixture

引用

Chinese Journal of Structural Chemistry 2018年第1期37卷 55-64页

作者：张甫生莫芳樊巧庞杰陈卫 College of food science Jiangnan University College of food science Southwest University College of food science Fujian Agriculture and Forestry University

High hydrostatic pressure（HHP） processing is applied to a Konjac glucomannan（KGM）-casein（CS） mixture to explore the changes in the mixture＇s properties and *** mixture＇s viscosity increases by -18.1% at low HHP（200 MPa） and decreases by about 5.3-31.7% at high HHP（600 MPa）.Scanning electron microscopy analysis shows that low HHP induces a denser and more compact structure,and high HHP leads to a porous and reticular structure.X-ray diffraction shows that the mixture is amorphous without dramatic changes; only some small crystalline peaks appear under excessive *** transform infrared analysis indicates that the non-covalent interactions（hydrogen bonds,etc.） are probably the most important factors for the modification of mixture *** enhances under low pressure,and weakens with increasing pressure and time.

关键词： Konjac glucomannan(KGM) casein(CS) mixture high hydrostatic pressure

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Studies on Single Chain Structure of Konjac Glucomannan

引用

Chinese Journal of Structural Chemistry 2006年第12期25卷 1441-1448页

作者：庞杰孙玉敬孙远明 College of food science South China Agricultural University College of food science Fujian Agriculture and Forestry University

The simulation is carried out by employing the method of molecular dynamics with the single chain of konjac glucomannan （KGM） in vacuum as the structural model to discuss the factors that affect the single chain structure, the dynamic structure of the chain and the acting forces that maintain the chain structure. The results show that the shape and stability of the chain are affected by the degree of polymerization. As for the KGM with high degree of polymerization, its chain presents random coiling state and its stability declines. Both before and after deacetylation in the process of dynamic motion, the chain of KGM presents random coiling state with periodic variation of extension and coil and demonstrates favorable flexibility, indicating acetyl is not the main factor that affects the shape of chain, whereas dihedral angle and static actions are respectively the key bonding and nonbonding acting forces that influence the single chain conformations in vacuum.

关键词： konjac glucomannan single chain molecular dynamics degree of polymerization acetyl molecular acting force

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Dynamics Study of the Influence of Temperature on Konjac Glucomannan Saline Solution’s Viscosity

引用

Chinese Journal of Structural Chemistry 2008年第4期27卷 394-398页

作者：庞杰孙玉敬庄昱叶炳鸿孙远明 College of food science South China Agricultural University College of Biosystem Engineering and food science Zhejiang University College of food science Fujian Agriculture and Forestry University

Molecular dynamics （MD） method is adopted to simulate the conformation variations of konjac glucomannan （KGM） saline solution at different temperatures, and structurally analyze the trends and reasons of viscosity change in KGM saline solution with temperature. The experimental results have been analyzed to find out that the sum of formative hydrogen bonds decreases with the rise of temperature and the amount of intramolecular hydrogen bonds suddenly increases at 323 K. Besides, in terms of molecular orbital data obtained from simulation, we can know that hydrogen bonding energy also decreases with the rise of temperature. Therefore, we can predict the viscosity of KGM saline solution decreases gradually when rising the temperature.

关键词： konjac glucomannan molecular dynamics simulation viscosity

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Quantitative Structure-activity Relationship Studies on the Antioxidant Activity and Gap Junctional Communication of Carotenoids

引用

Chinese Journal of Structural Chemistry 2010年第9期29卷 1362-1372页

作者：孙玉敬吴丹刘东红陈健初沈妍叶兴乾 Department of food science and Nutrition School of Biosystems Engineering and Food ScienceZhejiang University

The antioxidant and gap junctional communication（GJC） activities of carotenoids are known to be the two main anticancer *** structure-activity relationship（QSAR） models of the two activities were developed using stepwise regression and multilayer perceptron neural network based on the calculated descriptors of quantum *** results showed that the significant molecular descriptor related to the antioxidant activity of carotenoids was the HOMO-LUMO energy gap（EHL） and the molecular descriptor related to the GJC was the lowest unoccupied molecular orbital energy（ELUMO）.The two models of antioxidant activity both showed good predictive power,but the predictive power of the neural network QSAR model of antioxidant activity was *** addition,the two GJC models have similar,moderate predictive *** possible mechanisms of antioxidant activity and GJC of carotenoids were discussed.

关键词： carotenoids antioxidant activity gap junctional communication multilayer perceptron neural network quantitative structure-activity relationship

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

VOC removal from contaminated groundwater through membrane pervaporation. (Ⅱ): 1,1,1-trichloroethane-SDS surfactant solution system

引用

Journal of Environmental sciences 2003年第6期15卷 821-826页

作者： Sean LIU Department of food science Rutgers University

The conventional “pump-and-treat' technology for subsurface remediation of groundwater contaminated with volatile organic compounds(VOCs) such as 1,1,1-trichloroethane(TCA), a common chlorinated organic solvent, has limitation of prohibitively long treatment time due to extremely low water solubility of the VOCs. Surfactant-based soil remediation has emerged as the effective technology that substantially reduces the treatment time. In order to make the whole process economical, the surfactant used in soil washing has to be recovered and reused. This study examined the recovery of anionic surfactant, sodium dodecyl sulfate(SDS), from soil remediation fluids containing TCA, using a bench-scale membrane pervaporation unit. The effects of high TCA concentration, surfactant dosage, and flow rate on permeation flux and selectivity(α value) of the process were evaluated. In general, higher surfactant concentration yielded lower TCA flux and constant water flux, resulting in declining α values; higher flow rate of TCA feed stream results in higher VOC flux and selectivity, an indication of the effect of concentration polarization; higher TCA feed concentration produces higher TCA permeation across the membrane, however, the selectivity was virtually unchanged unless the total TCA concentration exceeded 2000 ppm.

关键词： pervaporation VOCs SDS surfactant groundwater remediation 1,1,1-trichloroethane

来源：

维普期刊数据库

同方期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use

引用

Journal of Zhejiang University-science B(Biomedicine & Biotechnology) 2008年第9期9卷 675-683页

作者： Mahamadou E. GOUNGA State Key Laboratory of food science & Technology School of Food Science & Technology Jiangnan University

In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption. Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample’s protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal.

关键词： Chestnut Coating Dark chocolate Milk chocolate Nutritional qualities Microbiological analysis

来源：

同方期刊数据库评论

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：