Changhui Sun

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The influences of protein concentration (0.2, 1, 2wt%) and oil-phase volume fraction (5%, 20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey protein isolate (WPI)-stabilized oil-in-water emulsions containing 0.2wt% xanthan gum (XG). The data of droplet size, surface charge, creaming index, oxidative stability, and(More)
Binary transition metal oxides have been attracting extensive attention as promising anode materials for lithium-ion batteries, due to their high theoretical specific capacity, superior rate performance and good cycling stability. Here, loaf-like ZnMn2O4 nanorods with diameters of 80-150 nm and lengths of several micrometers are successfully synthesized by(More)
The effect of xanthan gum (XG) addition on physicochemical properties of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated by measuring droplet size, viscosity, microstructure, creaming profile and oxidative stability. In fresh emulsions, addition of XG at different concentrations did(More)
Menhaden oil-in-water emulsions (20%, v/v) were stabilized by 2 wt% whey protein isolate (WPI) with 0.2 wt% xanthan gum (XG) in the presence of 10 mM CaCl(2) and 200 microM EDTA at pH 7. Droplet size, lipid oxidation, and rheological properties of the emulsions were investigated as a function of heating temperature and time. During heating, droplet size(More)
3C-SiC nanostructures have been synthesized from Si, maltose or glucose and Mg at 120 degrees C in the presence of I2. The as-obtained products are the mixtures of wire-like and tower-shaped SiC nanostructures. Transmission electron microscopy (TEM) and scanning electron microscope (SEM) images show that wire-like nanostructures are formed by the(More)
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