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Exopolysaccharides (EPS) of lactic acid bacteria (LAB) has gained special interests in the dairy industry due to their health-promoting properties and contribution to the rheology of fermentation milk products. In the present study, an EPS designated as EPS-NS1905E was partially purified and characterized secreted from L. plantarum NS1905E. The EPS-NS1905E had an average molecular weight of 2.658 × 105 Da and was composed of glucose, arabinose, rhamnose, mannose, and galactose in an approximate molar ratio of 58.83 : 17.4 : 6.31 : 5.86 : 2.74. The FTIR spectroscopy showed the prevalence of carboxyl and hydroxyl groups. The EPS-NS1905E had a thermal stability and exhibited higher viscosity in the NaCl solution and low acidity conditions (pH 2–4). Furthermore, the EPS-NS1905E possessed strong scavenging abilities against DPPH radicals (96%). The addition of EPS-NS1905E in skim milk significantly shortened the fermentation time of yogurt, and the water-holding capacity (WHC) and viscosity of yogurt were improved during storage. The results indicated that the EPS-NS1905E has great potential for use as a food additive in the food industry. [ABSTRACT FROM AUTHOR]

An antenna made of a graphene‐based film with organic polyimide precursor of high conductivity 1.1 × 106 S m−1 and thickness 30 μm, operating in the ultrahigh frequency (UHF) band for radio frequency identification applications is presented in this article. The antenna is optimized to have a conjugate match to the impedance of the chip by tuning the design parameters. Tags are fabricated and tested using the designed antenna, which are shown to have realized gain above −1.5 dBi and radiation efficiency beyond 90% in the whole UHF band from 860 to 960 MHz. The read range of proposed tag is greater than 12.3 m over the entire UHF band with a maximum value of 14 m at 920 MHz. In addition, the flexibility of the tags is demonstrated. After 2000 cycles of bending and stretching, the read range only decreases by 4.5 m comparing to the initial state at 915 MHz. [ABSTRACT FROM AUTHOR]