Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties

Mangiferin (MGF) is a phenolic compound isolated from mango, but its poor solubility significantly limits its use. In this study, MGF was embedded into the inner aqueous phase of W₁/O/W₂ emulsions. Firstly, the dissolution method of MGF was determined. MGF remained stable in solution with pH 13 at 30 min, and its solubility reached 10 mg mL⁻¹. When the pH of MGF solutions was adjusted from pH 13 to pH 6, MGF did not immediately crystallise, providing sufficient time to construct the MGF-loaded W₁/O/W₂ emulsions. Subsequently, the MGF-loaded W₁/O/W₂ emulsions were constructed using polyglycerol polyricinoleate (PGPR) and calcium caseinate (CAS). The formation and stability of the W₁/O/W₂ emulsions were investigated. The MGF-loaded W₁/O/W₂ emulsions stabilised with 1% PGPR and 1% – 3% CAS exhibited a low viscosity, limited loading capacity, and poor stability. Conversely, the MGF-loaded W₁/O/W₂ emulsions stabilised by 3%PGPR–3%CAS exhibited optimal loading capacity (encapsulation efficiency = 95.31% and loading efficiency = 0.91%) and stability, which was attributed to the fact that high viscosity and gel state retarded the migration of inner aqueous phase. These results indicated that the W₁/O/W₂ emulsions stabilised by PGPR and CAS may be a potential alternative for encapsulating mangiferin.     

Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029.     

Improved rheological properties and stability of multiwalled carbon nanotubes/polymer in harsh environment

This work aims to improve the rheological properties and stability of multiwalled carbon nanotubes (MWCNTs)/acrylamide (AA) base skeleton polymer blends at harsh environment of high salinity-high temperature (HS-HT) or various pH. Different co/terpolymers have been accomplished to modify the structure of AA polymer by free-radical copolymerization of AA-based monomers. Anionic, cationic, and hydrophobic functional groups were used for the synthesis of polyelectrolyte, polyampholytic, and partially hydrophobic AA polymer types. The conversion, molecular weight, and poly dispersity of co/terpolymers have been evaluated by nuclear magnetic resonance (¹H-NMR), gel permeation chromatography, and differential scanning calorimetry analysis. The effects of sonication power, concentration of polymer, and concentration of MWCNTs were also investigated on rheological behavior of co/terpolymers. The results show that negative polyelectrolyte and polyampholytic polymers are the best candidates for the improvement of MWCNTs/polymer stability and viscosity at HS-HT and alkali environment, respectively. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47205.     

[Zr0.73(Cu0.59Ni0.41)0.27]87Al13合金过冷液相区热塑性成形研究

为探究[Zr_(0.73)(Cu_(0.59)Ni_(0.41))_(0.27)]_(87)Al_(13)非晶合金的热塑性成形性能以及绘制其对应的热加工图谱,用Gleeble3500型热模拟压缩实验机对该非晶合金进行不同参数下的热模拟压缩实验。结果表明,合金在压缩过程中变形行为由牛顿流变演变为非牛顿流变;同时,过高或过低的热加工温度均能导致合金晶化;进一步对数据分析得到该合金在不同热塑性成形参数下的功率耗散图与流变失稳图,并绘制出相应的热加工谱图,谱图分析结果表明,该合金在温度为420与430℃、应变速率为10~(-3) s~(-1)时具有较高功率耗散系数且没有失稳区域,因此,合金可选的热塑性加工参数为温度420～430℃,应变速率10~(-3) s~(-1)。     

Fabrication of zirconia all-ceramic crown via DLP-based stereolithography

Zirconia ceramics have shown a wide applicable prospect in dental prosthetics because it possesses excellent mechanical performance and biocompatibility. The rheological behavior and curing properties of zirconia stereolithography slurry were studied, as well as the microstructure of the green, pyrolyzed, and sintered body. Variquat CC-42 NS was proved to be effective for zirconia powder dispersing in photocurable resin (SP-RC700). The curing characteristic of slurry showed that the depth of penetration tended to increase with the solid loading. Finally, the zirconia all-ceramic crowns were fabricated via DLP-based stereolithography printer. Results showed that the particles were evenly distributed in the cured resin matrix without obvious agglomeration, and the interlayered structure disappeared after binder burnout. The sample with a major crystalline phase of tetragonal zirconia and a porosity of 10(1)% were obtained after sintering at 1550°C.     

三种甘油酯对冷冻面团及其面包品质的对比分析

本文通过核磁共振测定冷冻面团及其面包的水分迁移情况,流变仪测定冻藏过程中冷冻面团的流变学特性,质构仪和扫描仪分析面包的品质,研究三种甘油酯:乙酰化单、双甘油脂肪酸酯(ACETEM),双乙酰酒石酸单双甘油酯(DATEM)和六聚甘油单油酸酯,对冷冻面团及其面包品质的影响。结果表明:在冻藏过程中,三种甘油酯对冷冻面团及其面包的品质均有改善。与对照组相比,冻藏前三种甘油酯增加了面团及其面包的结合水比例,分别是面团增加了4.21%、7.02%、11.23%和面包增加了0.27%、4.67%、16.00%。而冻藏后,三种甘油酯降低了冷冻面团及其面包的水分迁移。在冻藏期间,冷冻面团的粘弹性降低,它们的损耗角正切值(tanδ)增加,发酵后对照组面团的tanδ增加了11.90%,添加了0.5%ACETEM面团的tanδ仅增加了4.76%。冻藏60d后,含0.5%ACETEM的面包比容为3.29m L/g,比对照组增大了23.50%;面包硬度为2298.92g,比对照组柔软19.18%。因此,添加了0.5%ACETEM的改善效果最好。     

特高砂砾石面板坝流变效应及面板防裂措施

针对高面板坝后期变形导致的面板破坏问题,采用大型室内试验测定了大石峡筑坝料流变力学特性,重点研究了后期流变效应对坝体、防渗体应力变形的影响。评估了各期面板浇筑前坝体沉降速率,复核了面板浇筑前预沉降时间的合理性。研究结果表明,该坝各期面板浇筑前设置的预沉降期可将坝顶沉降率控制在5mm/月以内。大坝蓄水运行后面板应力,尤其是轴向应力,较初次蓄水增加明显,存在挤压破坏的风险。论证了在面板受压区设置柔性缝的面板应力改善措施,结果表明该工程措施对削减面板轴向压应力效果明显。总体上,250m级的特高砂砾石面板坝坝体和防渗体应力变形能满足安全控制要求,通过合理的工程措施可保证大坝施工与运行安全。     

TSP与SPH复合物对面团特性及面条品质的影响机制

为了减少大豆水解蛋白(soy protein hydrolyzate,SPH)对面筋网络的弱化作用,将质构化大豆蛋白(texturized soy protein,TSP)与SPH(水解度为4.54%)复配后添加到面粉中(TSP、SPH替代面粉的量分别为6.0%、2.2%),比较面条品质、面筋特性、粉质特性、动态流变学特性等变化。与原面粉相比,添加TSP-SPH的面粉制成的面条弹性降低,面团的弱化度减小,评价值增大,干、湿面筋含量分别降至5.10%和15.65%,面筋指数增至89.24%;TSP-SPH面团的储能模量和损耗模量增大,损耗因子减小,面筋蛋白中的麦谷蛋白大聚体含量显著增加。结果表明,TSP-SPH通过二硫键与面筋蛋白相互作用,面团内部交联结构增加,一定程度缓解了SPH对面筋网络的弱化作用。     

Evaluation of polyphosphoric acid on the performance of polymer modified asphalt binders

The aim of this research is to evaluate the effect of polyphosphoric acid (PPA) on the mechanical performance of styrene–butadiene–styrene (SBS) and styrene–butadiene–rubber (SBR) modified asphalt. Conventional properties, multiple stress creep recovery (MSCR), bending beam rheometer (BBR), and linear amplitude sweep (LAS) tests were conducted to evaluate the performance characteristics of asphalt at different PPA inclusions. Gel-permeation chromatography (GPC), saturates, aromatics, resins, and asphaltenes (SARA), and Fourier transform infrared (FTIR) were carried to reveal the molecular weight, component and infrared spectra of asphalt. Results showed that PPA hardened the asphalt, improved the rutting and fatigue performances of polymer modified asphalt (PMA) binder, but weakened the anti-cracking performances. Besides, storage stability had a significant improvement as the addition of PPA. The addition of PPA brought more macromolecules into asphalt and led to more high-average molecular weight compounds. Furthermore, PPA changed four component ratios of asphalt. Both PMA with or without PPA have similar absorption peaks. This may be due to absorption peak of PMA covered the changes in PPA modification process as the low content of PPA. 0.8% dosage of PPA may be considered optimum for composite modified binder combining the above experimental results for this binder source.