Search results for "interface interaction"
showing 3 items of 3 documents
Progress in Understanding of the Interactions between Functionalized Polyolefins and Organo-Layered Double Hydroxides
2014
The dispersion of organo-layered double hydroxides (O-LDH) in functionalized polyolefins (POs) is investigated. Two different polyethylene matrices (maleic anhydride (MAH) and diethyl maleate functionalized) are tested and a hydrogenated fatty acid modified LDH is used. The attention is focused on evidencing the interaction between the functional groups of the polymer and the O-LDH through FT-IR. Moreover, a combination of solvent fractionation, morphological, and rheological characterizations enables to gain a deeper insight into the structure of these composites. In particular, the formation of bridging bonds between the particles and MAH functionalized macromolecules is assumed, possibly…
Influence of the Ce: YAG amount on structure and optical properties of Ce:YAG-PMMA composites for white LED
2016
Ce:YAG-poly(methyl methacrylate) (PMMA) composites were prepared by using a melt compounding method, adding several amounts of Ce:YAG in the range 0.1–5wt.%. The optical properties of the obtained composites and of the composites combined with a blue LED were measured to investigate the effect of the amount of Ce:YAG on the resulting emitted light in view of possible application in white LED manufacture. An increase in Ce:YAG amount caused an increase in the emission and a shift of 15 nm, influencing the white LED performance. The structure and morphology of the composites were studied. The results show that the interaction between the two components, observed by using solid state NMR exper…
Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations
2020
The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure–function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at mol…