Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics m...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Zinc-ion supercapacitors(ZISCs)have received considerable interest for energy storage because of their low cost,high safety,and minimal environmental impact.However,they have a low energy density and poor cycling perf...Zinc-ion supercapacitors(ZISCs)have received considerable interest for energy storage because of their low cost,high safety,and minimal environmental impact.However,they have a low energy density and poor cycling performance.The design of a better cathode material is needed to overcome these limitations.A simple method was used to synthesize binder-free electrochemically exfoliated carbon paper(EECP)which modifies the surface of the paper by introducing oxygen functional groups and thus improves its pseudocapacitance.When used in a Zn-ion supercapacitor(ZISC),an EECPbased cathode provides a large surface area and quick charge transfer.As a result,the ZISC had remarkable charge storage properties and had a dominant capacitive-type charge storage mechanism with 78.8%retention of capacity at 10 mV/s of the total storage.Furthermore,at 1 A/g,the EECP electrode had a maximum capacitance of 252.5 F/g.The EECP electrode retained 81.7%of its capacitance after 10000 cycles,indicating its promise for use in the growing renewable energy sector.A ZISC was also constructed using EECP as the positive electrode and Zn as the negative electrode with a 1 mol L^(−1) ZnSO_(4) electrolyte.It had a capacitance of 186.22 F/g at 1 A/g and a 97.01%retention rate after 10000 cycles.It also had an excellent energy density of 46.6 Wh/kg at a power density of 500.4 W/kg.The material is therefore suitable for use in high-rate next-generation ZISCs.展开更多
Vanadium redox flow batteries(VRFBs)are a means of large-scale energy storage due to their excellent scalability,safety,long cycling life,and decoupled power and energy capacities.However,the slow redox kinetics of va...Vanadium redox flow batteries(VRFBs)are a means of large-scale energy storage due to their excellent scalability,safety,long cycling life,and decoupled power and energy capacities.However,the slow redox kinetics of vanadium species on conventional carbon electrodes remains a major limitation to their performance.We investigated the deposition of carbon black,carbon nanotubes,and electrochemically exfoliated graphene(Exf-Gr)onto thermally-activated carbon paper(ACP)by spray coating to increase the electrode electrocatalytic activity.The modified electrodes were characterized using scanning electron microscopy,X-ray diffraction,Raman spectroscopy,X-ray photoelectron microscopy,and surface area analysis,while their electrochemical properties were evaluated by cyclic voltammetry,electrochemical impedance spectroscopy,and singlecell VRFB testing.Among the modified electrodes,Exf-Gr/ACP had the best performance,achieving a 2.9-fold reduction in charge transfer resistance compared to pristine ACP and delivering 2.5 times the discharge capacity in single-cell tests.This improvement is attributed to Exf-Gr’s high surface area,favorable catalytic activity,and excellent dispersion on the ACP substrate.Surface modification with electrochemically exfoliated graphene is a highly effective strategy for improving the electrode performance in VRFB systems,with significant implications for large-scale energy storage.展开更多
In an era dominated by visual information,the display interface serves as a critical gateway between the human and digital worlds.The relentless pursuit of visual immersion has driven display technology from cinema sc...In an era dominated by visual information,the display interface serves as a critical gateway between the human and digital worlds.The relentless pursuit of visual immersion has driven display technology from cinema screens to smart-phones and now to virtual and augmented reality(VR/AR)headsets,progressively moving closer to the human eye.This evolution places unprecedented demands on pixel density,power efficiency,and form factor,pushing up against funda-mental physical and physiological limits.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
This work explores the development of biodegradable laminar composite foams for cushioning applications.The focus lies on overcoming the inherent brittleness of starch foams by incorporating various paper types as rei...This work explores the development of biodegradable laminar composite foams for cushioning applications.The focus lies on overcoming the inherent brittleness of starch foams by incorporating various paper types as rein-forcement.Tapioca starch and glutinous starch were blended in varying ratios(100:0–0:100)to optimize the base material’s properties.The morphology,density,flexural strength,and impact strength of these starch blends were evaluated.The results revealed a trade-off between impact strength and density,with increasing glutinous starch content favoring impact resistance but also leading to higher density.The optimal ratio of tapioca to glutinous starch for achieving maximumflexural strength and modulus was determined to be 60:40.Theflexural strength of the composite material at this ratio reached a peak value of 5.3±0.6 MPa,significantly surpassing theflexural strength of pure tapioca foam,which was measured to be 3.5±0.4 MPa.Building on this foundation,novel lami-nar composite foams were fabricated using the 60:40 starch blend reinforced with mulberry paper,kraft paper,and newsprint paper.To enhance the interfacial adhesion between the starch matrix and paper reinforcement,a silane coupling agent was employed at a 10 wt%loading on the paper.The incorporation of paper reinforcement into starch foams was found to enhance their mechanical properties.Specifically,flexural strength values increased from 5.3±0.6 MPa for the unreinforced starch foam to 6.8±0.6 MPa,8.1±0.9 MPa,and 7.4±0.1 MPa when reinforced with mulberry paper,kraft paper,and newsprint paper,respectively.Notably,kraft paper reinforcement led to the most enhancements inflexural strength,flexural modulus,and impact strength.This research paves the way for developing sustainable cushioning materials with competitive mechanical properties using bio-based resources like starch and paper.展开更多
(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of...(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics ...Food Science and Human Wellness(FSHW ISSN:2213-4530,,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics m...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics m...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics m...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics m...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Food Science of Animal Products (1SSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mate...Food Science of Animal Products (1SSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Food Science and Human Wellness (FSHW ISSN:2213-4530, CN 10-1750/TS) publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topic...Food Science and Human Wellness (FSHW ISSN:2213-4530, CN 10-1750/TS) publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to: nutriology, biochemistry, microbiology, immunology and toxicology.展开更多
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
基金supported by National Natural Science Foundation of China(52472194)the Deanship of Research and Graduate Studies at King Khalid University through Large Research Project(RGP-2/687/46).
文摘Zinc-ion supercapacitors(ZISCs)have received considerable interest for energy storage because of their low cost,high safety,and minimal environmental impact.However,they have a low energy density and poor cycling performance.The design of a better cathode material is needed to overcome these limitations.A simple method was used to synthesize binder-free electrochemically exfoliated carbon paper(EECP)which modifies the surface of the paper by introducing oxygen functional groups and thus improves its pseudocapacitance.When used in a Zn-ion supercapacitor(ZISC),an EECPbased cathode provides a large surface area and quick charge transfer.As a result,the ZISC had remarkable charge storage properties and had a dominant capacitive-type charge storage mechanism with 78.8%retention of capacity at 10 mV/s of the total storage.Furthermore,at 1 A/g,the EECP electrode had a maximum capacitance of 252.5 F/g.The EECP electrode retained 81.7%of its capacitance after 10000 cycles,indicating its promise for use in the growing renewable energy sector.A ZISC was also constructed using EECP as the positive electrode and Zn as the negative electrode with a 1 mol L^(−1) ZnSO_(4) electrolyte.It had a capacitance of 186.22 F/g at 1 A/g and a 97.01%retention rate after 10000 cycles.It also had an excellent energy density of 46.6 Wh/kg at a power density of 500.4 W/kg.The material is therefore suitable for use in high-rate next-generation ZISCs.
基金supported by the University of Seoul’s 2025 Research Fund.
文摘Vanadium redox flow batteries(VRFBs)are a means of large-scale energy storage due to their excellent scalability,safety,long cycling life,and decoupled power and energy capacities.However,the slow redox kinetics of vanadium species on conventional carbon electrodes remains a major limitation to their performance.We investigated the deposition of carbon black,carbon nanotubes,and electrochemically exfoliated graphene(Exf-Gr)onto thermally-activated carbon paper(ACP)by spray coating to increase the electrode electrocatalytic activity.The modified electrodes were characterized using scanning electron microscopy,X-ray diffraction,Raman spectroscopy,X-ray photoelectron microscopy,and surface area analysis,while their electrochemical properties were evaluated by cyclic voltammetry,electrochemical impedance spectroscopy,and singlecell VRFB testing.Among the modified electrodes,Exf-Gr/ACP had the best performance,achieving a 2.9-fold reduction in charge transfer resistance compared to pristine ACP and delivering 2.5 times the discharge capacity in single-cell tests.This improvement is attributed to Exf-Gr’s high surface area,favorable catalytic activity,and excellent dispersion on the ACP substrate.Surface modification with electrochemically exfoliated graphene is a highly effective strategy for improving the electrode performance in VRFB systems,with significant implications for large-scale energy storage.
基金supported by the National Natural Science Foundation of China(Grant No.22105106)the Jiangsu Youth Science and Technology Talent Support Program(Grant No.JSTJ-2025-063)+1 种基金Nanjing Science and Technology Innovation Project for Overseas Students(Grant No.NJKCZYZZ2022-05)Start-up Funding from NUPTSF(Grant No.NY221003).
文摘In an era dominated by visual information,the display interface serves as a critical gateway between the human and digital worlds.The relentless pursuit of visual immersion has driven display technology from cinema screens to smart-phones and now to virtual and augmented reality(VR/AR)headsets,progressively moving closer to the human eye.This evolution places unprecedented demands on pixel density,power efficiency,and form factor,pushing up against funda-mental physical and physiological limits.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
基金funded by the Thailand Science Research and Innovation(TSRI)under Fundamental Fund 2023(Project:Advanced Materials and Manufacturing for Applications in New S-Curve Industries).
文摘This work explores the development of biodegradable laminar composite foams for cushioning applications.The focus lies on overcoming the inherent brittleness of starch foams by incorporating various paper types as rein-forcement.Tapioca starch and glutinous starch were blended in varying ratios(100:0–0:100)to optimize the base material’s properties.The morphology,density,flexural strength,and impact strength of these starch blends were evaluated.The results revealed a trade-off between impact strength and density,with increasing glutinous starch content favoring impact resistance but also leading to higher density.The optimal ratio of tapioca to glutinous starch for achieving maximumflexural strength and modulus was determined to be 60:40.Theflexural strength of the composite material at this ratio reached a peak value of 5.3±0.6 MPa,significantly surpassing theflexural strength of pure tapioca foam,which was measured to be 3.5±0.4 MPa.Building on this foundation,novel lami-nar composite foams were fabricated using the 60:40 starch blend reinforced with mulberry paper,kraft paper,and newsprint paper.To enhance the interfacial adhesion between the starch matrix and paper reinforcement,a silane coupling agent was employed at a 10 wt%loading on the paper.The incorporation of paper reinforcement into starch foams was found to enhance their mechanical properties.Specifically,flexural strength values increased from 5.3±0.6 MPa for the unreinforced starch foam to 6.8±0.6 MPa,8.1±0.9 MPa,and 7.4±0.1 MPa when reinforced with mulberry paper,kraft paper,and newsprint paper,respectively.Notably,kraft paper reinforcement led to the most enhancements inflexural strength,flexural modulus,and impact strength.This research paves the way for developing sustainable cushioning materials with competitive mechanical properties using bio-based resources like starch and paper.
文摘(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
文摘Food Science of Animal Products (1SSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
文摘Food Science and Human Wellness (FSHW ISSN:2213-4530, CN 10-1750/TS) publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to: nutriology, biochemistry, microbiology, immunology and toxicology.
