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Zhang D.,Shandong University of Technology | Zhang D.,Shandong Provincial Key Laboratory of Fine Chemicals | Ma Y.,Shandong University of Technology | An R.,Shandong University of Technology
Research on Chemical Intermediates | Year: 2015

A rhodamine-based chemosensor for naked-eye detection of Cu2+ has been designed and synthesized, which exhibited excellent selectivity and high sensitivity for Cu2+ in CH3CN and CH3CN/H2O mixed solutions. When Cu2+ was added to the solution of sensor 1, a dramatic color change from colorless to bluish violet was observed, while the cations K+, Ca2+, Na+, Hg2+, Zn2+, Co2+, Ni2+, Fe3+, Al3+, Pb2+, Ag+, and Cd2+ did not interfere with the recognition process for Cu2+. The pH effect investigations indicated that it can be applied to analysis of samples over a wide pH range. © 2014 Springer Science+Business Media.

Cui B.,University of Jinan | Cui B.,Shandong Provincial Key Laboratory of Fine Chemicals | Tan C.,University of Jinan | Tan C.,Shandong Provincial Key Laboratory of Fine Chemicals | And 5 more authors.
Food Hydrocolloids | Year: 2014

The hydroxypropyl distarch phosphate (HPDSP) was added to set yoghurt system as stabilizer in present work. Herein, the interaction between casein and HPDSP was researched. During the course of the study, casein and modified starch were placed in a simulation yoghurt environment in order to facilitate the observation and research. Light microscope and atomic force microscope (AFM) were applied to observe the microstructure of the samples. Results revealed that the aggregate degree of protein was decreased with adding HPDSP. The AFM micrograph proved that some protein particle adsorption on the surface of starch granule at pH 3.8. Dynamic light scattering (DLS) measurement indicated that particle size decreased with the concentration of modified starch increasing. Through zeta potential measurement, we hold opinion that casein particles absorb on the surface of the HPDSP via electrostatic forces. The research shows that the stability of modified starch is the result of "electrostatic repulsion" and "steric stabilization". © 2013 Elsevier Ltd.

Wang S.,Shandong Provincial Key Laboratory of Fine Chemicals | Wang S.,Shandong Polytechnic University | Wang Y.,Jinan Gengchen Steel Co. | Yang P.,Shandong Provincial Key Laboratory of Fine Chemicals | And 3 more authors.
Applied Mechanics and Materials | Year: 2012

Polyurethane prepolymer capped by vinyl group (PUV) was synthesized by reaction of hydroxyethyl methacrylate and toluene diisocyanate using di-n-butyltin dilaurate as catalyst, and then polyurethane-poly(butyl acrylate) hybrid latexes were prepared via miniemulsion polymerization of PUV and butyl acrylate (BA). Fourier transform infrared, differential scanning calorimeter were adapted to characterize the structure of PUV and PU-PBA and the properties of their films. The results show that the decrease of BA/PUV ratio result in an increase of the hardness and glass transition (Tg) of PU-PBA, but reduce the stability of miniemulsion and elasticity of final copolymer films. © (2012) Trans Tech Publications, Switzerland.

Cui B.,Shandong Institute of Light Industry | Cui B.,Jiangnan University | Zhao N.,Shandong Institute of Light Industry | Zhao N.,Shandong Provincial Key Laboratory of Fine Chemicals | And 3 more authors.
Advanced Materials Research | Year: 2011

The rheological behavior of apple jam samples which were added native starch and cross-linked acetylated starch was studied respectively, in order to understand the effect of cross-linked acetylated starch and native starch on jam characteristics. The steady-state rheological behavior of jam was described adequately by the Herschel-Buckley (HB) model. The dynamic oscillatory test indicated that the sample which was added cross-linked acetylated starch and not added any gelling agents exhibited a viscoelastic behavior, but the sample which was added native starch exhibited a liquid behavior. The spreadability of apple jam added cross-linked acetylated starch was best and the overall acceptability was highest. Microstructure of apple jam was found to be composed of network and showed that the network was stronger by adding cross-linked acetylated starch, while weaker by adding native starch. © (2011) Trans Tech Publications.

Zhang F.-L.,Shandong University of Technology | Zhang F.-L.,Shandong Provincial Key Laboratory of Fine Chemicals | Liang Y.,Shandong University of Technology | Liang Y.,Shandong Provincial Key Laboratory of Fine Chemicals | And 6 more authors.
Starch/Staerke | Year: 2014

The water-holding capacity properties of native and acetate cassava starch were evaluated by freeze-thaw stability and XRD. The results indicated that acetate starch was suitable to be used in sausage for its more stable and lower retrogradation properties compared to native starch. The water-holding capacity (WHC) of pork sausages with acetate starch was analyzed by NMR T2 relaxometry, magnetic resonance imaging (MRI), differential scanning calorimeter (DSC) and SEM. NMR T2 relaxometry and MRI displayed the significant effect of acetate starch on the water content in sausages. Water-holding capacity of sausages first increased then decreased with increase of acetate starch. The sausage with 5% w/w acetate starch had the highest content of immobilized water. The result was consistent with the data indirectly obtained from DSC. SEM analysis demonstrated that the sausage with 5% w/w acetate starch had appropriate structure and pore size to hold water. Therefore, we concluded that the sausage with 5% w/w acetate starch had the best WHC property in pork sausages. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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