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A series of new x(yNiO/zAl2O3)‐(1–x)Ba0.5Sr0.5TiO3 (x = 10, 30, and 50 wt.%, y = 1, 1.3, 1.5, z = 1, 1.3, and 1.5 mol) ceramics were prepared using the solid‐phase method. The effects of the spinel oxides on the microstructure, lattice vibrations, and dielectric properties of Ba0.5Sr0.5TiO3 were assessed. When NiO and Al2O3 were present in equal quantities, they reacted to form NiAl2O4. Under the recombination effect, the dielectric permittivity of Ba0.5Sr0.5TiO3 was effectively reduced, the Curie temperature (Tc) was increased, and tunability gradually increased. The Tc value was not significantly altered when NiO was in excess. Impurity phases were generated, and the Tc value decreased when Al2O3 was in excess. This study elucidated the unique role of the spinel structure. The 50 wt.%(NiO/Al2O3)‐50 wt.%Ba0.5Sr0.5TiO3 had excellent microwave dielectric properties, with dielectric permittivity, tunability, and Q values of 300, 18.7%, and 357, respectively. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico‐chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L−1 calcium lactate. RESULTS: Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.2 mmol L−1 calcium lactate were significantly enhanced after sonication. Furthermore, particle size of WPI dispersions containing 1.20 mmol L−1 calcium lactate was minimised after sonication. Scanning electron microscopy of sonicated WPI suspensions containing 1.20 mmol L−1 calcium lactate showed that WPI microstructure had significantly changed. After WPI dispersions were treated by sonication assisted with calcium lactate, its gel strength enhanced and solubility decreased. Gel strength of sonicated WPI dispersions (600 W, 40 min) was the maximum among all the WPI treatments. Emulsification activity of sonicated WPI dispersions reduced while its emulsion stability increased. The DPPH radical scavenging activity and ferrous reducing power of sonicated WPI dispersions mostly increased. CONCLUSION: Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background: The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico-chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L -1 calcium lactate., Results: Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.2 mmol L -1 calcium lactate were significantly enhanced after sonication. Furthermore, particle size of WPI dispersions containing 1.20 mmol L -1 calcium lactate was minimised after sonication. Scanning electron microscopy of sonicated WPI suspensions containing 1.20 mmol L -1 calcium lactate showed that WPI microstructure had significantly changed. After WPI dispersions were treated by sonication assisted with calcium lactate, its gel strength enhanced and solubility decreased. Gel strength of sonicated WPI dispersions (600 W, 40 min) was the maximum among all the WPI treatments. Emulsification activity of sonicated WPI dispersions reduced while its emulsion stability increased. The DPPH radical scavenging activity and ferrous reducing power of sonicated WPI dispersions mostly increased., Conclusion: Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)