Excellent UV-absorbing cotton fabric with high durability and hydrophobicity based on surface-initiated ATRP of polymerizable organic UV-absorber

Cellulose - Ultraviolet (UV) protective cotton fabric is a convenient and reliable way to protect human body from sunlight. Herein, a polymerizable UV-absorber,...     

Understanding the solubility and crystallization of molybdenum in high-sodium borosilicate glasses: effect of lanthanum oxide

Journal of Radioanalytical and Nuclear Chemistry - The simplified 8-oxide system (SiO2-B2O3-Na2O-Al2O3-CaO-TiO2-MoO3-La2O3) has been prepared under two types of cooling methods, and analyzed with...     

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...     

成人高等教育质量监控体系研究论纲

加强成人高等教育质量监控研究,有利于实现成人高等教育教学的目标管理、精细化管理,也有利于实现成人高等教育的制度化、规范化和科学化.目前学界对成人高等教育质量监控的研究,虽然取得了不少研究成果,但还存在许多不足之处,需要进一步探讨成人高等教育质量的价值取向,全面把握当前成人高等教育质量监控工作的基本现状,从教学信息、教学督导、教学管理等方面系统构建起成人高等教育质量监控体系.     

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.