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Your search keyword '"Lou, X. W."' showing total 12 results
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12 results on '"Lou, X. W."'

1. This Week in Science

Author

Stern, Peter, primary, Hines, Pamela J., additional, Stajic, Jelena, additional, Osborne, Ian S., additional, Grocholski, Brent, additional, Lou, X. W. David, additional, Maroso, Mattia, additional, Zahn, Laura M., additional, Scanlon, Seth Thomas, additional, Alderton, Gemma, additional, Purnell, Beverly A., additional, Ash, Caroline, additional, Vinson, Valda, additional, Szuromi, Phil, additional, Jiang, Di, additional, Wong, Wei, additional, and Olingy, Claire, additional

Published
2021
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3. A universal cooperative assembly-directed method for coating of mesoporous TiO₂ nanoshells with enhanced lithium storage properties

Author

Massachusetts Institute of Technology. Department of Materials Science and Engineering, Massachusetts Institute of Technology. Department of Nuclear Science and Engineering, Li, Ju, Guan, B. Y., Yu, L., Lou, X. W., Massachusetts Institute of Technology. Department of Materials Science and Engineering, Massachusetts Institute of Technology. Department of Nuclear Science and Engineering, Li, Ju, Guan, B. Y., Yu, L., and Lou, X. W.

Abstract

TiO₂ is exceptionally useful, but it remains a great challenge to develop a universal method to coat TiO₂ nanoshells on different functional materials. We report a one-pot, low-temperature, and facile method that can rapidly form mesoporous TiO₂ shells on various inorganic, organic, and inorganic-organic composite materials, including silica-based, metal, metal oxide, organic polymer, carbon-based, and metal-organic framework nanomaterials via a cooperative assembly-directed strategy. In constructing hollow, core-shell, and yolk-shell geometries, both amorphous and crystalline TiO₂ nanoshells are demonstrated with excellent control. When used as electrode materials for lithium ion batteries, these crystalline TiO₂ nanoshells composed of very small nanocrystals exhibit remarkably long-term cycling stability over 1000 cycles. The electrochemical properties demonstrate that these TiO₂ nanoshells are promising anode materials., National Science Foundation (U.S.) (Award DMR–1410636), National Science Foundation (U.S.) (Award DMR-1120901)

Published
2017

4. The change of volatile compounds of two kinds of vinasse-cured ducks during processing.

Author

Lou, X W, Zhang, Y B, Sun, Y Y, Wang, Y, Pan, D D, and Cao, J X

Subjects
*DUCKS, *VINASSE, *MOISTURE content of feeds, *RICE wines, *DENATURATION of proteins
Abstract

Vinasse-cured duck was processed by boiling, salting, and vinasse-dry-curing or vinasse-wet-curing. Volatile compounds, moisture contents, reducing sugars, and thiobarbituric acid reactive substances (TBARS) values during processing were determined. Reducing sugars decreased during boiling and increased after vinasse-curing. TBARS values increased throughout the processing. The volatiles of ducks during processing and vinasse-curing agents (dry vinasse and vinasse sauce) were 125 compounds. The first principal component (PC1) belonged to the flavor of cooked duck, whereas the second principal component (PC2) represented the flavor of yellow rice wine. The 66.49 and 29.61% of typical aroma of vinasse-dry-cured product were from dry vinasse and lipid oxidation, respectively, whereas the 75.58 and 21.89% of aroma of vinasse-wet-cured product were from vinasse sauce and lipid oxidation, respectively. Lipid oxidation products increased after boiling, whereas salting promoted their release. Compared with vinasse-wet-cured duck, vinasse-dry-cured product presented richer aroma of lipid oxidation and weaker flavor of vinasse-curing agents. Besides, protein denaturation which was caused by ethanol could influence the retention and release of flavor. In conclusion, two kinds of vinasse-curing methods influenced the characteristic volatiles of products and their generation during processing. [ABSTRACT FROM AUTHOR]

Published
2018
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5. Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat.

Author

Yang, Q. L., Lou, X. W., Wang, Y., Pan, D. D., Sun, Y. Y., and Cao, J. X.

Subjects
*DUCKS, *HYDROPHOBIC surfaces, *MYOFIBRILS, *RAMAN spectroscopy, *GAS chromatography/Mass spectrometry (GC-MS), *ADSORPTION capacity, *PHYSIOLOGY
Abstract

In order to clarify the influence of curing agents on the flavor of duck, the effect of pH on the surface hydrophobicity, secondary structures, and adsorption capacity of myofibrillar proteins to alcohols, aldehydes, ketones, and esters was assessed using Raman spectroscopy, gas chromatography-mass spectrometer, and other methodologies. The hydrophobicity decreased as pH increased from 5.0 to 8.0; β-turn turned into α-helix and random coil as pH increased from 5.0 to 7.0, while α-helix and random coil turned into β-sheet and β-turn as pH increased from 7.0 to 8.0. With the increase of pH, the decreased adsorbing of alcohols could depend on hydrogen bonds. As pH increased from 5.0 to 8.0, the increase of aldehydes and esters was attributed to the unfolding of myofibrillar proteins and decreased hydrophobicity. The decreased adsorbing of ketones was due to the decreased hydrophobicity as pH increased from 5.0 to 8.0. The present work provided information about the correlation between structure and adsorption capacity of myofibrillar proteins to flavor compounds. [ABSTRACT FROM AUTHOR]

Published
2017
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12. Hydrothermal Synthesis of α-MoO<INF>3</INF> Nanorods via Acidification of Ammonium Heptamolybdate Tetrahydrate

Author

Lou, X. W. and Zeng, H. C.

Abstract

One-dimensional nanostructures of orthorhombic molybdenum trioxide (α-MoO3) have been synthesized in the forms of ribbons or rods via acidification under hydrothermal conditions at 140−200 °C. The reaction path has been revealed with our kinetic investigations, which shows the following sequence:  (i) from the starting compound (NH4)6Mo7O24·4H2O to (ii) formation of intermediate compound ((NH4)2O)0.0866·MoO3·0.231H2O, and then to (iii) final α-MoO3 nanoribbons or nanorods in 100% phase purity. The optimal growth temperature is in the range of 170−180 °C under the current experimental settings. At higher reaction temperatures, this transformation can be accelerated, but with poorer crystal morphological homogeneity. It has been found that the dimensions of these rectangular nanorods are about 50 nm in thickness, 150−300 nm (mean value at 200 nm) in width, and a few tens of micrometers in length. The crystal morphology can be further altered with inorganic salts such as NaNO3, KNO3, Mg(NO3)2, and Al(NO3)3. Using an H2S/H2 stream, the above-prepared α-MoO3 nanorods can be converted completely to 2H−MoS2 nanorods at 600 °C. The original rodlike morphology is well-retained, although the aspect ratio of the oxide template is reduced upon the sulfidation treatment.

Published
2002
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