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1.
Opt Express ; 30(5): 8399-8408, 2022 Feb 28.
Article in English | MEDLINE | ID: mdl-35299582

ABSTRACT

The topological magnetoelectric (TME) effect is a novel optical response from topological insulators. This effect shows that magnetic (electric) polarization can be induced by an applied electric (magnetic) field, and it is characterized by the fine structure constant. However, the TME effect is generally very weak and still a challenge to be observed in the experiment. In this paper, we showed that the far-field scattering of a core-shell topological cylinder can be tuned by the TME effect which was enhanced at the surface of plasmonic core around Fano resonance. The interference of broad dipolar mode and narrow quadrupole mode is changed with the topological magnetoelectric polarizability. We demonstrated the reversal of optical responses associated with the TME effect in both far-field and near field. Our results may offer an alternative way to observe the TME effect in topological insulators.

2.
Food Chem ; 373(Pt B): 131448, 2022 Mar 30.
Article in English | MEDLINE | ID: mdl-34731806

ABSTRACT

Due to the highly cost-effective and maneuverable property, Maillard reaction-based time-temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication. The objective of this study was to develop a cold-sensitive TTI based on the Maillard reaction reflecting the freshness of chilled seafood. Firstly, the color evolution trends of a series of Maillard reaction-based TTIs were investigated and the xylose-lysine group represented obvious color change. Fourier transform infrared (FTIR) spectroscopy revealed the color change was associated with the formation of CN bond in melanoidin. Simultaneously, the relationships of the color change of TTI with time and temperature were established. The activation energy value (Ea) of TTI was close to that of mackerel. There existed a good relevance (R2 = 0.98) between the color change of TTI and the total volatile basic nitrogen content of mackerel, suggesting this novel TTI might have the potential to monitor the freshness of mackerel.


Subject(s)
Maillard Reaction , Perciformes , Animals , Seafood , Temperature
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