Influence of selenium growth condition on the photovoltaic conversion efficiency of Sb2Se3 as the solar cell absorption layer

Journal of Materials Science: Materials in Electronics - The influences of the selenium (Se) growth condition on the electronic level structure including deep defects and further on the...     

火麻仁油微乳凝胶面膜的制备及初步评价

目的:制备火麻仁油微乳凝胶补水面膜并对其理化性质、保湿性和抗氧化活性进行评价.方法:通过伪三元相图确定火麻仁油微乳最佳处方,采用单因素及正交试验优化火麻仁油微乳凝胶处方,载入保湿活性物质制得火麻仁油微乳凝胶面膜并对其质量、稳定性、保湿性和抗氧化活性进行评价.结果:火麻仁油微乳最佳处方:火麻仁油0.2％、PEG-20氢化蓖麻油0.53％、1,3丙二醇0.27％.火麻仁油微乳凝胶最佳处方为卡波姆-940含量1％,丙三醇含量5％,稀释倍数30倍.制得的微乳凝胶澄清透明、涂展性较好、易清洗、不油腻;平均粒径为(30.91±0.31)nm,PDI为0.299±0.017,电位为(-3.54±0.43)mV;黏度为494725.15 mPa·s;pH值为5.50±0.01;保湿效果优于市售某凝胶面膜;火麻仁油微乳凝胶面膜对DPPH自由基清除率高于火麻仁油毛油,质量浓度为6 mg·mL-1时可达62.39％,IC50为3.71 mg·mL-1.结论:火麻仁油微乳凝胶面膜安全、稳定,制备工艺简单,对皮肤具有良好的补水和抗氧化效果,具备开发和推广的价值.     

Stacked Pyramid Attention Network for Object Detection

Neural Processing Letters - Scale variation is one of the primary challenges in object detection. Recently, different strategies have been introduced to address this challenge, achieving promising...     

Scallops as a new source of food protein: high-intensity ultrasonication improved stability of oil-in-water emulsion stabilised by myofibrillar protein

In this study, the effect of high-intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar protein (SMP) was investigated. HIUS-treated SMP had lower α-helix content and higher β-sheet content compared with the native SMP. HIUS treatment induced the unfolding of SMP and increased the surface hydrophobicity. The particle size of SMP decreased and the absolute zeta-potential increased after ultrasonication, which in turn increased the solubility of SMP. The conformational changes and the improvement of physicochemical properties of SMP increased the ability for SMP to lower the interfacial tension at the oil–water interface and increased the percentage of adsorbed protein. As a result, the emulsifying properties, rheological properties of SMP and storage stability of emulsions were also improved. In conclusion, HIUS treatment has future potential for improving the emulsifying properties of SMP.     

Simultaneous fractionation of multiple classes of polyphenols from honeybush tea using solid-phase extraction

The structural diversity of polyphenols and the inherent limitations of current extraction techniques pose a challenge to extract polyphenols using a simple and green method. Hence, in this study, a method was developed to simultaneously fractionate multiple classes of polyphenols by only varying ethanol-water solutions. Honeybush tea, which is rich in polyphenols, was selected as a model for this study. Solvent extraction followed by solid-phase extraction (SPE) was developed to obtain a polyphenol-rich fraction from six honeybush samples. Based on a gradient elution programme (10%, 30%, 50%, 70% and 90% (v/v) ethanol-water solution) of SPE, the Strata X cartridge showed a better recovery of most targeted polyphenols under 0.9 mL of the drying volume and 1 mL min⁻¹ of the dispensing speed. The elution programme for fractionating most polyphenols was as follows: single elution with 50% ethanol, followed by twice elution with 70% ethanol. The antioxidant capacity was used to analyse the differences among the polyphenol-rich fractions from six honeybush samples. Principal component analysis (PCA) revealed that unfermented C. genistoides (GG) has the greatest antioxidant capacity among the honeybush species studied. Additionally, mangiferin, isomangiferin and vicenin-2 were the main contributors to the antioxidant capacity in six honeybush fractions according to the correlation study.     

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP.