Synthesis and Structure of a New Ruthenium(II) Clathrochelate and the Use of a Highly Porous Ceramic Material with an Immobilized Complex in the Oxidative Conversion of Methane

Kinetics and Catalysis - A new ruthenium(II) cage complex with polar terminal groups in the apical substituents has been synthesized; the molecular design of the complex contributes to the...     

Synthesis and Some Properties of Tungstophosphatozincates and Their Thermolysis Products

Russian Journal of General Chemistry - Tungstophosphatozincates with the Keggin anion structure Kt5[PW11O39Zn(H2O)]?nH2O, Kt = Rb+, Cs+, (CH3)4N+; (C2H5)4N+ were synthesized. Their...     

Interactions of the vector breathers for the coupled Hirota system with $$4\times 4$$ 4 × 4 Lax pair

Nonlinear Dynamics - In this paper, we investigate the interactions of the vector breathers for the coupled Hirota system with $$4\times 4$$ Lax pair. Firstly, we give the first-order breather...     

A Note on Quantum Bell Nonlocality and Quantum Entanglement for High Dimensional Quantum Systems

We study the Bell nonlocality of high dimensional quantum systems based on quantum entanglement. A quantitative relationship between the maximal expectation value B of Bell operators and the quantum entanglement concurrence C is obtained for even dimension pure states, with the upper and lower bounds of B governed by C.

     

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.