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.

A highly stretchable strain sensor based on a graphene/silver nanoparticle synergic conductive network and a sandwich structure

Abstract: Strain sensors with superb stretchability are highly desirable for applications in wearable devices. Here we report a simple method via immersion-swelling followed by in situ reduction to fabricate a highly stretchable strain sensor with a graphene/AgNPs synergic conductive network and a sandwich structure (i.e., one insulating layer sandwiched between two conductive layers). In the strain sensor, AgNPs were in situ formed without adding any other organic stabilizer, and graphene nanosheets acted as a conductive bridge between them, ensuring the wearable sensor excellent initial electrical conductivity (σ ≈ 1.4 × 105 S m−1). During stretching, the pure graphene/TPU insulating layer of the sandwich structure maintained the high stretchability, and the graphene located between the cracks of AgNPs resulted in the connection of conductivity networks under high strain (1000% maximum strain). What is more, the low detection limit (0.5%), high gauge factor (7 at 50% strain, 476 at 500% strain) and high working stability (more than 1000 cycles at 50% strain) of the strain sensor enable it to meet the needs for numerous applications in wearable devices.

Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.

Abstract: The interfacial and emulsifying properties of soy protein isolate nanoparticles formed by combined treatments of heating and electrostatic screening, as affected by variation of the protein concentration (c) and emulsification process, were investigated. These nanoparticles (with a z-average diameter of 103 nm at c = 0.1%, w/v) tended to aggregate at higher c values, and their internal structure was mainly maintained by hydrophobic interactions and disulfide bondings. In general, increasing c progressively favored diffusion and/or adsorption at the interface and formation of finer emulsions; increasing the energy input level of emulsification improved the emulsification efficiency and extent of droplet flocculation, as well as the emulsion coalescence and creaming stability. The rheological and creaming behavior of these emulsions was predominately determined by the amount of proteins adsorbed at the interface. The results confirmed that these nanoparticles can formulate Pickering emulsions with properties tailored by selecting c and the emulsification process.