Wen Gong

Hubei University of Technology

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Ling Wu

Hubei University of Technology

Meng Zhao

Qilu University of Technology

Wenlong Niu

Hubei University of Technology

Katsuyoshi Nishinari

Hubei University of Technology

Qianwan Guo

Qilu University of Technology

Kang Xu

Guiyang University

Shu Jun Zhang

Wenzhou University

Qi Wang

Northeast Agricultural University

Qianwen Yang

Shanxi Normal University

Jiantao Zhang

Chinese Academy of Sciences

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Hubei University of Technology

Qilu University of Technology

Shandong Academy of Sciences

Chinese Academy of Sciences

Donghua University

Zhejiang Sci-Tech University

University of Shanghai for Science and Technology

Northeast Agricultural University

Shanghai Jiao Tong University

Ningbo Institute of Industrial Technology

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Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream

Food Hydrocolloids (2023)

Wenlong Niu Ling Wu Wen Gong Kang Xu Jiantao Zhang

Zeta potential

Modified starch

Turbidity

10.1016/j.foodhyd.2023.108822

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Citations (9)

Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation

Food Hydrocolloids (2022)

Ling Wu Wenlong Niu Qi Wang Qianwen Yang Juan Song

Gelatin

10.1016/j.foodhyd.2022.108116

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Citations (13)

The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)

Food Hydrocolloids (2022)

Qi Wang Qianwan Guo Wenlong Niu Ling Wu Wen Gong

Separation process

Coalescence (physics)

Gelatin

10.1016/j.foodhyd.2022.107503

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Citations (88)

Enhancing the Degradation of Rhodamine B by Hydrodynamic Cavitation with CCl<sub>4</sub> Augmentation

Advanced materials research (2013)

Shu Jun Zhang Li Shen Wen Gong

The degradation of Rhodamine B, a common pollutant existing in industrial wastewater, has been explored using a hydrodynamic cavitation reactor combined with CCl 4 treatment. The effects of CCl 4 concentration, operating pH values, inlet pressure, initial temperatures and initial RhB concentration were investigated. The result shows that the removal of RhB increases from 70.78% to 80.38% with increasing CCl 4 concentrations during hydrodynamic cavitation. Degradation of RhB with CCl 4 treatment increased as the operating pH value and its initial concentration decreased, a 7-fold increase (from 0.22×10 2 min 1 to 1.68×10 2 min 1 ) in the kinetic rate constants were found at pH values ranging from 4.0 to 2.0. In addition, RhB degradation with CCl 4 treatment increased as the inlet pressure and temperature increased. From the present work, we conclude that the RhB degradation reaction follows a pseudo-first-order kinetics, and the mechanisms of CCl 4 enhancement are subsequently discussed.

Rhodamine B

Degradation

10.4028/www.scientific.net/amr.864-867.1244

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Citations (1)