Advances and Challenges in Pretreatment Technologies for Bioethanol Production: A Comprehensive Review
Sustainable Chemistry for Climate Action,
Год журнала:
2024,
Номер
unknown, С. 100053 - 100053
Опубликована: Ноя. 1, 2024
Язык: Английский
Influence mechanism of structure parameters for rotor-radial groove hydrodynamic cavitation reactor on cavitation and disinfection characteristics
Journal of environmental chemical engineering,
Год журнала:
2025,
Номер
13(1), С. 115334 - 115334
Опубликована: Янв. 5, 2025
Язык: Английский
Effect of structural parameters on cavitation performance of a novel counter-rotating hydrodynamic cavitation reactor for seawater pre-treatment
Licheng Xue,
Wanlong Ren,
Jinhan Liu
и другие.
Desalination,
Год журнала:
2025,
Номер
unknown, С. 118927 - 118927
Опубликована: Апрель 1, 2025
Язык: Английский
Investigation on Structural Optimization of Rotational Hydrodynamic Cavitation Reactor with a Tapered Rotor for Organic Dyes Degradation
Process Safety and Environmental Protection,
Год журнала:
2025,
Номер
unknown
Опубликована: Май 1, 2025
Язык: Английский
The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate–Lignan/Stilbene Polyphenol Conjugates
Foods,
Год журнала:
2024,
Номер
13(22), С. 3609 - 3609
Опубликована: Ноя. 12, 2024
In
this
study,
hydrodynamic
cavitation
technology
was
utilized
to
prepare
conjugates
of
soy
protein
isolate
(SPI)
with
polyphenols,
including
resveratrol
(RA)
and
polydatin
(PD)
from
the
stilbene
category,
as
well
arctiin
(AC)
magnolol
(MN)
lignan
category.
To
investigate
effects
treatment
on
interactions
between
SPI
these
polyphenol
binding
capacity
measured
changes
in
exposed
sulfhydryl
free
amino
contents
were
analyzed.
Various
methods,
ultraviolet-visible
spectroscopy,
fluorescence
Fourier
transform
infrared
circular
dichroism
also
used
characterize
structural
properties
SPI-polyphenol
conjugates.
The
results
showed
that
compared
untreated
SPI,
treated
more
active
groups,
facilitating
a
greater
polyphenols.
After
treatment,
absorption
increased
while
intensity
decreased.
Additionally,
content
groups
declined,
secondary
structure
observed,
characterized
by
an
increase
α-helix
random
coil
accompanied
decrease
β-sheet
β-turn
content.
Furthermore,
demonstrated
improved
emulsifying
characteristics
antioxidant
activity.
As
result,
could
be
identified
innovative
technique
for
preparation
protein-phenolic
Язык: Английский