South China University of Technology

About: South China University of Technology is a education organization based out in Guangzhou, China. It is known for research contribution in the topics: Catalysis & Adsorption. The organization has 62343 authors who have published 69468 publications receiving 1251592 citations. The organization is also known as: SCUT & Huánán Lǐgōng Dàxué.

Why Do Adults Engage in Cyberbullying on Social Media? An Integration of Online Disinhibition and Deindividuation Effects with the Social Structure and Social Learning Model

Abstract: The dramatic increase in social media use has challenged traditional social structures and shifted a great deal of interpersonal communication from the physical world to cyberspace. Much of this so...

Experimental Investigation of Heat Conduction Mechanisms in Nanofluids. Clue on Clustering

Abstract: Heat conduction mechanisms in nanofluids, fluids seeded with nanoparticles, have been extensively scrutinized in the past decades to explain some experimental observations of their enhanced thermal conductivity beyond the effective medium theory. Although many mechanisms such as Brownian motion, clustering, ballistic transport, and internanoparticle potential are speculated, experimental proof of any of the mechanisms has been difficult. Here, we investigate the mechanisms experimentally by thermal conductivity measurements and structural analysis for the same materials in both liquid and solid states. These studies strongly suggest that clustering holds the key to the thermal conductivity enhancement of nanofluids.

Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

Abstract: Soy proteins as important food ingredients exhibit a great potential to be widely applied in food formulations, due to their good nutrition, functional properties and health effects. The knowledge about the structure-function relationships of these proteins is crucial for their applications, but still very scant, especially that on their molecular mechanism of emulsification. The purpose of this review is to present a comprehensive summary of the knowledge about emulsifying and interfacial properties of soy proteins, achieved during the past decades, and particularly to provide an insight in understanding the role of conformational flexibility in their emulsifying properties. The interplays between the emulsifying and interfacial properties are also elucidated. For these proteins, the conformational flexibility rather than the surface hydrophobicity is the crucial parameter determining their emulsification performance. On the other hand, evidence is fast growing to indicate that because of the insoluble nature, soy proteins are a kind of unique materials to perform as food-grade Pickering stabilizers. The knowledge about the Pickering emulsion stabilization is distinctly different from that for conventional emulsions stabilized by soy proteins. Thus, different strategies should be employed to develop soy proteins into a kind of effective emulsifiers, depending on the preference of emulsification performance or emulsion stability.