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We propose an optimal outcoupling structure of a quantum-dot light-emitting diode (QLED) and present material properties based on numerical calculations via the ray-tracing method, in which light extraction properties are obtained according to the surface wrinkles on a substrate. After analyzing the designed microstructure elements, the optimal model was derived and applied to the QLEDs; consequently, the outcoupling efficiency enhanced by 31%. The liquid crystalline polymer forming the random surface wrinkles not only achieves an excellent light extraction through plasma crosslinking but also facilitates large-area processes. We propose an optical design rule for high-efficiency QLED design by analyzing the electro-optical efficiency, emission spectrum, and angular radiation pattern of the optical device.
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http://dx.doi.org/10.1364/OE.401328 | DOI Listing |
Int J Phytoremediation
September 2025
Innovative Food Technologies Development Application and Research Center, Gölköy Campus Bolu, Bioenvironment and Green Synthesis Research Group, Bolu Abant İzzet Baysal University, Bolu, Türkiye.
This study presents an eco-friendly approach for the green synthesis of manganese oxide nanoparticles (MnONPs) using () (einkorn wheat) seed extract as a reducing and stabilizing agent. The synthesized MnONPs were characterized by UV-Vis, XRD, FTIR, SEM-EDX, BET, and zeta potential analyses, which confirmed their crystalline nature, spherical morphology, and mesoporous structure with a surface area of 41.50 m/g.
View Article and Find Full Text PDFJ Sci Food Agric
September 2025
Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China.
Background: Apple pomace (AP), a byproduct of apple processing, is nutrient-rich, and its properties are influenced by both the quality of the apples and the juice extraction process. Drying technology can enhance its economic utilization. This study compared the effects of industrial drum drying (ID) and laboratory hot-air drying, heat pump drying and freeze drying (FD) on the physicochemical, functional and structural properties of from-concentrate AP (FC-AP) and not-from-concentrate AP (NFC-AP).
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
Flammulina velutipes is a major edible fungus with abundant yield and mature industrial production technology. Its main functional component, Flammulina velutipes polysaccharide, has huge development and utilization value. In light of the current uncertainty regarding the mechanisms by which Flammulina velutipes polysaccharides prevent colonic cell pyroptosis, the mechanisms of ultrasound-extracted Flammulina velutipes polysaccharide (FVPU2) in inhibiting colonic cell pyroptosis in mice were investigated, and compared with Flammulina velutipes polysaccharide extracted via hot water extraction (FVPH2).
View Article and Find Full Text PDFFood Res Int
November 2025
Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Lima, Peru; Innovative Technology, Food and Health Research Group, Instituto de Investigación de Bioquímica y Biología Molecular, Unive
Tea is consumed worldwide, and it is highly appreciated by consumers as a functional, healthy, and natural drink. The objectives of this research were to evaluate (1) the storage stability and (2) the consumption effect on biomarkers of oxidative stress of an antioxidant tea prepared from purple corn cob and stevia (AOxTea). The AOxTea bags were subjected to storage environments of 75 or 85 % of relative humidity at 30, 40 and 50 °C for up to 19 days.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Chemical Engineering, Chung Yuan Christian University, Taoyuan City 320, Taiwan. Electronic address:
Microalgae and their rich nutrient content are increasingly recognized as a sustainable food source. Microalgal macular pigment (MP), composed of zeaxanthin and lutein, is densely concentrated in the retinal macula of eyes and is frequently utilized in eye health maintenance. However, as a sustainable food ingredient, the food safety and functionality of MP need further investigated.
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