Enhancing the Interfacial Adhesion of a Ductile Gold Electrode with PDMS Using an Interlocking Structure for Applications in Temperature Sensors.

The poor interfacial adhesion between ductile gold (Au) electrodes and polydimethylsiloxane (PDMS) substrates affects their application in flexible sensors. Here, a porous Au electrode is designed and combined with a flexible PDMS substrate to form a structure that embeds Au into the PDMS film, thereby enhancing the interfacial adhesion of the Au/PDMS electrode. The resistivity change of the Au/PDMS electrode is only 12.

Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate.

Heat-induced aggregation of soybean protein (HIAP) during the preparation of soymilk results in poor texture, diminishes water-holding capacity and decreases the structural homogeneity of the fermented soymilk gel. Therefore, it is necessary to modify the HIAP to improve the texture of fermented soymilk gel. High-pressure homogenization (HPH) is an effective food processing technique and can potentially alter the HIAP conformation.

[Immunophenotypic Characteristics of Bone Marrow Granulocytes and Their Clinical Significance in Patients with Multiple Myeloma].

Objective: To explore the immunophenotypic characteristics of bone marrow granulocytes (G) and their clinical significance in patients with multiple myeloma (MM).

Methods: The granulocyte immunophenotypes of bone marrow in 70 MM patients (MM group) and 40 anemia patients (control group) were detected by flow cytometry, and its correlation with clinical characteristics was further analyzed. Univariate and multivariate regression analysis were used to screen factors that affected prognosis.

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS.

The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1).

Transcriptome Analysis of the Molecular Mechanism of Bacteriocin Synthesis in KLDS1.0391 Under Nanoparticle NaCl Stress.

is an important industrial lactic acid bacteria, which can be used as a starter culture for fermented milk and meat products. Many strains can produce bacteriocins with broad-spectrum antibacterial properties, heat stability, and easy to be hydrolyzed by protease in the process of food fermentation and metabolism, and their potential as biopreservative starter culture in the preservation of fermented food has been recognized. However, the high salt environment in the food matrix can affect bacteriocin production.