Facile fabrication of luminescent rare-earth-doped PS/AA composites for anti-counterfeiting applications
文献类型： 外文期刊
作者： Wang, Qing 1 ; Xie, Dong 1 ; Chen, Junjia 1 ; Liu, Guang 3 ; Yu, Mingguang 2 ;
作者机构： 1.Guangdong Acad Sci, Guangdong Biomat Engn Technol Res Ctr, Inst Bioengn, Guangzhou 510316, Peoples R China
2.Foshan Univ, Guangdong Key Lab Hydrogen Energy Technol, Sch Mat Sci & Hydrogen Energy, Foshan 528000, Peoples R China
3.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Peoples R China
期刊名称：JOURNAL OF MATERIALS SCIENCE （ 影响因子：3.553； 五年影响因子：3.282 ）
ISSN： 0022-2461
年卷期： 2021 年 56 卷 23 期
页码：
收录情况： SCI
摘要： Herein, a facile method to develop luminescent PS/AA/Rare-Earth-doped composites was presented. The PS/AA microspheres were first carried out via one-pot dispersion polymerization. Then, the PS/AA microspheres bearing free carboxyl groups were used as templates for surface chemical deposition of rare earth ions forming lanthanide-based nanocrystal-doped PS/AA composites. The morphologies and structures of resulting composites were characterized by SEM, TEM, FT-IR, TGA, and XPS. The photoluminescence properties of the composite microspheres were also investigated. By adjusting the amount of AA, the fluorescence intensity could be well-controlled. After blending with PVA into ink, the obtained PS/AA/Rare-Earth-doped composites possessed good fluorescence stability. The facile synthesis method introduced here has the advantages of mass production of security ink with fluorescent stability for anti-counterfeiting purposes.
- 相关文献
作者其他论文 更多>>
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者：Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者：Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词：Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者：Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词：Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
Widely targeted metabolomics analysis flavonoid metabolites in different purple teas
作者：Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wu, Hualing;Wang, Qing;Qin, Dandan;Ni, Erdong;Fang, Kaixing;Wang, Qiushuang;Li, Hongjian;Wu, Hualing;Wang, Qing;Qin, Dandan;Ni, Erdong;Fang, Kaixing;Wang, Qiushuang;Li, Hongjian;Wu, Hualing;Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wang, Qing;Huang, Jian-an;Liu, Zhonghua
关键词：Flavonoids; Anthocyanins; Pigments; Copigments; UPLC-MS/MS; Purple tea; Camellia sinensis (L.)
-
Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition
作者：Luo, Lijuan;Xiong, Gangping;Wang, Qing;Xiang, Xiongzi;Long, Zhao;Huang, Zhengyu;Ding, Yuqin;Liu, Chun;Luo, Lijuan
关键词：Fermented Brown Rice noodles; Lysine addition; Sensory evaluation; Cooking quality; Texture
-
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence
作者：Zeng, Jiarui;Wang, Zhiming;Liu, Guang;Jia, Xuchao;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Zhang, Yan;Tang, Xiaojun;Deng, Yuanyuan;Zhang, Mingwei;Liu, Dong
关键词：Black rice; Stepwise fermentation; Yogurt; LAB distribution; LAB viability; Texture quality
-
Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printing
作者：Luo, Lijuan;Li, Ping;Deng, Yuanyuan;Liu, Guang;Zhang, Yan;Tang, Xiaojun;Zhou, Pengfei;Zhao, Zhihao;Zhang, Mingwei;Luo, Lijuan
关键词：Deamidated pea protein isolate; High internal phase emulsions; 3D printing; Rheological properties; Lipid digestion
