Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.     

Dynamic analysis of the double crank mechanism with a 3D translational clearance joint employing a variable stiffness contact force model

Nonlinear Dynamics - Oblique collisions are more likely to happen in the realistic translational joint with clearance, compared to the full front impacts. It can be a quite demanding task to...     

Finite-time stabilization with extended dissipativity via a mixed control strategy for MJSs with hierarchical sensor failures

Nonlinear Dynamics - Based on a mixed control strategy, this study addresses the finite-time stabilization with extended dissipativity for Markov jump systems (MJSs) with unreliable...     

Polyvinylpyrrolidone and graphene-modified hematite nanoparticles for efficient electrocatalytic oxidation of p-nitrophenol

Journal of Solid State Electrochemistry - Polyvinylpyrrolidone (PVP) and graphene (G)-modified iron oxides (Fe2O3-PVP-G) are prepared by a simple hydrothermal reaction. Their morphology and...     

Uniform local well-posedness and inviscid limit for the Benjamin-Ono-Burgers equation

In this paper, we study the Cauchy problem for the Benjamin-Ono-Burgers equation \({\partial _t}u - \epsilon \partial _x^2u + {\cal H}\partial _x^2u + u{u_x} = 0\), where \({\cal H}\) denotes the Hilbert transform operator. We obtain that it is uniformly locally well-posed for small data in the refined Sobolev space \({\tilde H^\sigma }(\mathbb{R})\,\,(\sigma \geqslant 0)\), which is a subspace of L²(ℝ). It is worth noting that the low-frequency part of \({\tilde H^\sigma }(\mathbb{R})\) is scaling critical, and thus the small data is necessary. The high-frequency part of \({\tilde H^\sigma }(\mathbb{R})\) is equal to the Sobolev space H^σ (ℝ) (σ ⩾ 0) and reduces to L²(ℝ). Furthermore, we also obtain its inviscid limit behavior in \({\tilde H^\sigma }(\mathbb{R})\) (σ ⩾ 0).

     

12β-Acetyloxyperforatin,a New Limonoid from Harrisonia Perforata

A new A, D-seco limonoid, named 12-acetyloxyperforatin (1), along with three known ones, were isolated from the leaves of Harrisonia perforata. Their structures were elucidated on the basis of spectroscopic analysis, including extensive NMR techniques and computational modelling. These compounds showed no inhibitory activity against the 11β-HSD1 enzyme.     

Investigations in the recrystallization of evolved gases from pyrolysis process of melamine

Journal of Thermal Analysis and Calorimetry - A complete analysis of the thermal process about melamine was presented, in which different methods were applied to determine the characteristic of the...