Structural Features and Functional Properties of Y 2 O 3 Reinforced Nickel Matrix Nanocomposites

2020 ◽  
Vol 5 (37) ◽  
pp. 11573-11582
Author(s):  
Alok Kumar Chaudhari ◽  
Vijai Bahadur Singh ◽  
Bachcha Singh
Keyword(s):  
Functional Properties ◽  
Structural Features ◽  
Nickel Matrix ◽  
Matrix Nanocomposites

H-Bonded and metal(ii)–organic architectures assembled from an unexplored aromatic tricarboxylic acid: structural variety and functional properties

2020 ◽  
Vol 49 (21) ◽  
pp. 7197-7209 ◽  
Author(s):  
Jin-Zhong Gu ◽  
Shi-Mao Wan ◽  
Marina V. Kirillova ◽  
Alexander M. Kirillov
Keyword(s):  
Nicotinic Acid ◽  
Functional Properties ◽  
Building Block ◽  
Coordination Compounds ◽  
Structural Features ◽  
Tricarboxylic Acid ◽  
Structural Variety

2,5-Di(4-carboxylphenyl)nicotinic acid was explored as a novel building block for assembling nine metal(ii) coordination compounds; these were fully characterized and their structural features and functional properties were investigated.

MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

2021 ◽  
Author(s):  
Irina Gaivoronskaya ◽  
Valenitna Kolpakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mathematical Models ◽  
Functional Properties ◽  
Amino Nitrogen ◽  
Essential Amino Acids ◽  
Major Allergen ◽  
Structural Features ◽  
Covalent Bonds ◽  
Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

In-situ synthesis of nanodiamonds reinforced iron-nickel matrix nanocomposites and their properties

2018 ◽  
Vol 83 ◽  
pp. 60-66 ◽  
Author(s):  
Faming Zhang ◽  
Peipei Zhao ◽  
Tengfei Liu ◽  
Suli Liu ◽  
Peigen Zhang ◽  
...  
Keyword(s):  
In Situ Synthesis ◽  
Nickel Matrix ◽  
Iron Nickel ◽  
Matrix Nanocomposites

Strength versus ductility in carbon nanotube reinforced nickel matrix nanocomposites

2014 ◽  
Vol 29 (6) ◽  
pp. 761-769 ◽  
Author(s):  
Tushar Borkar ◽  
Jaewon Hwang ◽  
Jun Yeon Hwang ◽  
Thomas W. Scharf ◽  
Jaimie Tiley ◽  
...  
Keyword(s):  
Carbon Nanotube ◽  
Nickel Matrix ◽  
Image Position ◽  
Matrix Nanocomposites

Abstract

scholarly journals Structural Features, Modification, and Functionalities of Beta-Glucan

Fibers ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 1 ◽  
Author(s):  
Ramandeep Kaur ◽  
Minaxi Sharma ◽  
Dawei Ji ◽  
Min Xu ◽  
Dominic Agyei
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Food Industry ◽  
Food Product ◽  
Structural Features ◽  
Enzyme Hydrolysis ◽  
Beta Glucan ◽  
Chemical Agents ◽  
Method Of Extraction ◽  
Structure Properties

Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.

Electrocodeposition of magnetic nickel matrix nanocomposites in a static magnetic field

2009 ◽  
Vol 517 (5) ◽  
pp. 1636-1644 ◽  
Author(s):  
Denny Thiemig ◽  
Clemens Kubeil ◽  
Christian P. Gräf ◽  
Andreas Bund
Keyword(s):  
Magnetic Field ◽  
Static Magnetic Field ◽  
Nickel Matrix ◽  
Matrix Nanocomposites

Structure, mechanical and magnetic properties of Al4C3 reinforced nickel matrix nanocomposites

2018 ◽  
Vol 5 (5) ◽  
pp. 056507 ◽  
Author(s):  
Alok Kumar Chaudhari ◽  
Dhananjay Kumar Singh ◽  
V B Singh
Keyword(s):  
Magnetic Properties ◽  
Nickel Matrix ◽  
Matrix Nanocomposites
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