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RISS 인기검색어
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- 저자 : Yuejin Zhu (검색결과 4 건)
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Effect of Tea Polysaccharides on Thermal and Pasting Properties of Wheat Starch
Haihua Zhang,Shikang Zhang,Chunyuan Zhang,Yuejin Zhu,Yunyun Huang 한국차학회 2015 한국차학회지 Vol.- No.S
The thermal and pasting properties of wheat starch (WS)/tea polysaccharides (TPS) composite system were investigated. Significant increases of transition temperatures (To, Tp, Tc) and the enthalpy of gelatinization (ΔH1) of WS/TPS (2 wet% and 4 wet%) were found as TPS content increased. The lower ΔH2 (endothermic enthalpy under reheating) and R2 (degree of retrogradation of WS) were also detected in WS/TPS in storage of 3,7,14 days when compared with those of WS. The agreements were shown by RVA with the lower total setback and by Texture Analyzer with lower gel firmness. The results of TPS affecting the thermal and pasting properties could be generally explained with Avrami equation of WS/TPS. The Avrami equation exposed that TPS affect the primary nucleation in early stage and the decreased nucleation rate announced by the constant k. The overall results demonstrated that the TPS has an inhibitory effect on the recrystallization of pasting WS in storage.
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Xuyang Zhang,Hangjia Shen,Babak Rezaei Moghadam,Siqi Liu,Yuejin Zhu,Jiacheng Wang,Minghui Yang 성균관대학교(자연과학캠퍼스) 성균나노과학기술원 2019 NANO Vol.14 No.7
Practical application of oxygen evolution reaction (OER) in energy conversion devices, such as water splitting and metal-air batteries, relies on the development of highly efficient and stable electrocatalysts and is still challengeable. Here, Nickel modulated ternary Iron tungsten nitride (Ni-FeWN2) nanosheets are synthesized through a facile hydrothermal growth method and subsequently nitriding process for boosting OER. A potential of 1.57V at the current density of 10 mA/cm2 and Tafel slope (40 mV/dec) are achieved on Ni-FeWN2, much lower than that on Ni-free FeWN2 and commercial IrO2. More importantly, Ni-FeWN2 nanosheets display high stability and electrocatalytic activity toward driving oxygen evolution efficiently in alkaline media.
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Guangtao Yang,Jing Zhang,Peiqing Wang,Qiang Sun,Jun Zheng,Yuejin Zhu 한국물리학회 2011 Current Applied Physics Vol.11 No.3
Incorporating scattering centers in the nanocrystalline photoanode or additional scattering layers on the nanocrystalline photoanode is an effective way to enhance the light harvest efficiency (LHE) of the photoanode and the performance of dye-sensitized solar cells (DSSCs). In this work, mesoporous photoanodes were fabricated based on the composites of anatase TiO_2 nanoparticles and carbon spheres. The holes were left after calcination thus serving as the light scattering centers in the photoanode. The size and the amounts of the holes were adjusted by changing the size (250, 500 and 700 nm) and concentration (5, 10, 15 and 20 wt% of the TiO_2 nanocrystallines) of the carbon spheres in the slurry. The light scattering ability and the dye adsorption of the photoanodes with holes of varied size and contents were investigated. The holes left by calcinating the carbon spheres increased the light scattering of the photoanode. However, the increased light scattering ability offset the dye adsorption ability of the photoanode by high amounts of carbon spheres modification. The performances of the DSSCs are investigated under the simulated sunlight and the incident light (400―780 nm). The DSSC with photoanode made from the slurry with 500 nm and 15 wt% carbon spheres exhibited the opitimized performance (Jsc = 14.8 mA cm^-2, Voc = 0.657 V, FF = 0.703 and η = 7.2%), much better than the DSSCs with photoanode made by the pure TiO_2 nanocrystalline (Jsc = 11.7 mA cm^-2, Voc = 0.645V, FF = 0.699 and η = 5.55%) and other photoanodes, indicating it best balanced the controversy of the enhanced light scattering ability and the decreased dye adsorption. The incident-photo-to-electric conversion efficiency test indicated the highest LHE of the 500 nm and 15 wt% carbon spheres modified photoanode.
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Comparison of the main compounds in Fuding white tea infusions from various tea types
Junxian Pan,Yulan Jiang,Yangjun Lv,Man Li,Shikang Zhang,Jun Liu,Yuejin Zhu,Haihua Zhang 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white tea infusions brewed at different temperatures, and their contributions to taste were estimated by dose-over-threshold value. Infusion temperature had a distinct effect on the main components extracted, and 100 C was found to be optimal for extracting catechins and caffeine. However, the effect of temperature on theanine, free amino acids, and water extracts varied with tea type. Bai Mu Dan and Shou Mei yielded a higher content of the major compounds than did Bai Hao Yin Zhen. Thus, infusion temperature had a large effect on extracting the main compounds, and the differences in content between the three white teas presumably reflected differences in the harvest time, processing method or leaf shape.
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