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The purpose of this study was to develop a total nutrition emulsion suitable for post-gastrectomy patients. The effects of different protein types, maltodextrins with different dextrose equivalent (DE) values, and different oils on the stability of the emulsion were investigated by measuring the particle size and sedimentation rate, and the effects on blood glucose and body mass in post-gastrectomy mice were also assessed. Furthermore, the number of homogenization cycles, homogenization pressure and pH were optimized for the processing of the emulsion. The results showed that good stability was observed in the emulsion made with whey protein as a protein source, maltodextrin with a DE value of 12, and a mixture of peanut oil and caprylic triglyceride or capric triglyceride at a ratio of 2:1, which was most favorable for restoring blood glucose and body mass in post-gastrectomy mice. The emulsion processed by 7 homogenization cycles at 70 kPa and pH 7.0 had the smallest particle size, the lowest sedimentation rate and the best stability. The findings obtained in this study provide theoretical guidance for the research and development of special emulsion-type foods for post-gastrectomy patients.

Carbon dots (CDs) as a remarkable fluorescent nanomaterial have the advantages of easy preparation, good photostability and high sensitivity. However, the poor aqueous solution stability of carbon dots largely limited their practical application due to the characteristic of easily forming precipitation for long time storage. Here, a kind of cationic fluorescent carbon dots CDs-P(Ph) 3 was designed by introducing a cationic compound, (4-carboxybutyl) triphenyl phosphonium bromide, to construct an electrostatic shell outside the dots. Such electrostatic shell could highly improve carbon dots stability in an aqueous solution to make CDs-P(Ph) 3 stable for long-term storage with negligible aggregation. Meanwhile, the sensitivity of CDs-P(Ph) 3 for hypochlorous acid (HClO) was also enhanced on the basis of the electron-withdrawing effect of cationic substituents on the surface of carbon dots. The limit of detection of CDs-P(Ph) 3 for HClO was as low as ∼0.32 μM. Additionally, the fluorescence of CDs-P(Ph) 3 could be rapid quenched by HClO with a quenching efficiency of more than 80% within 30 s. The excellent stability of CDs-P(Ph) 3 in an aqueous solution made it suitable for on-site detecting HClO in real samples, such as tap, well and lake water. Such designed fluorescent nanomaterial would provide a practical application pathway for optical sensing detection in environmental samples. [Display omitted] • The cationic fluorescence carbon dots were easily obtained by one-step synthesis. • Utilize the electrostatic repulsion of cation groups modified on surface of CDs to highly enhance its stability in aqueous. • The strong electron-withdrawing inductive effect of cation groups made CDs having higher sensitivity for HClO. • Real-time assessment and in-situ inspections of drinking water safety in the field. [ABSTRACT FROM AUTHOR]

In this paper, we investigate the stability of heat equation with a constant memory kernel. We prove that the system does not decay for the positive kernel, and is polynomially stable but not exponentially for the negative kernel. In particular, a more detailed description of the decay property for the negative kernel is obtained by dividing initial values into two categories. Moreover, we show that the system can be exponentially stabilized by boundary control for any constant memory kernel. [ABSTRACT FROM AUTHOR]

This paper is addressed to a study of the stability and stabilization of heat equation in non-cylindrical domain. Special solutions of the system are first given by the method of the undetermined function and the similarity variables, which indicate that the system is not exponentially stable. Then the stability and stabilization of the system are obtained by the energy estimate and the backstepping method. [ABSTRACT FROM AUTHOR]

This study isolated a novel peptide MMGGED with strong calcium-binding capacity from defatted walnut meal and synthesized a novel peptide‑calcium chelate COS-MMGGED-Ca with high stability via glycation. Structural characterization and computer simulation identified binding sites, while in vitro digestion stability and calcium transport experiments explored the chelate's properties. Results showed that after glycation, COS-MMGGED bound Ca2+ with 88.75 ± 1.75 %, mainly via aspartic and glutamic acids. COS-MMGGED-Ca released Ca2+ steadily (60.27 %), with thermal denaturation temperature increased by 18 °C and 37 °C compared to MMGGED-Ca, indicating good processing performance. Furthermore, COS-MMGGED significantly enhanced Ca2+ transport across Caco-2 monolayers, 1.13-fold and 1.62-fold higher than CaCl 2 and MMGGED, respectively, at 240 h. These findings prove glycation enhances structural properties, stability, calcium loading, and transport of peptide‑calcium chelates, providing a scientific basis for developing novel efficient calcium supplements and high-value utilization of walnut meal. [Display omitted] • A novel glycated calcium-chelating peptide (COS-MMGGED-Ca) was developed. • COS-MMGGED-Ca forms via interaction with Ca2+ and amino/carboxyl atoms. • Application of molecular dynamics to binding site analysis. • COS-MMGGED-Ca exhibited superior thermal and gastrointestinal digestive stability. • COS-MMGGED-Ca effectively enhances the absorption and transport efficiency of Ca2+. [ABSTRACT FROM AUTHOR]