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Biodegradable and flexible i-carrageenan based RRAM with ultralow power consumption
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作者 卞景垚 陶冶 +4 位作者 王中强 赵晓宁 林亚 徐海阳 刘益春 《Chinese Physics B》 SCIE EI CAS CSCD 2024年第2期21-27,共7页
Transient memories,which can physically disappear without leaving traceable remains over a period of normal operation,are attracting increasing attention for potential applications in the fields of data security and g... Transient memories,which can physically disappear without leaving traceable remains over a period of normal operation,are attracting increasing attention for potential applications in the fields of data security and green electronics.Resistive random access memory(RRAM)is a promising candidate for next-generation memory.In this context,biocompatible l-carrageenan(l-car),extracted from natural seaweed,is introduced for the fabrication of RRAM devices(Ag/l-car/Pt).Taking advantage of the complexation processes between the functional groups(C–O–C,C–O–H,et al.)and Ag metal ions,a lower migration barrier of Ag ions and a high-speed switching(22.2 ns for SET operation/26 ns for RESET operation)were achieved,resulting in an ultralow power consumption of 56 fJ.And the prepared Ag/l-car/Pt RRAM devices also revealed the capacities of multilevel storage and flexibility.In addition,thanks to the hydrophilic groups of l-car molecule,the RRAM devices can be rapidly dissolved in deionized(DI)water within 13 minutes,showing excellent transient characteristics.This work demonstrates that l-car based RRAM devices have great potential for applications in secure storage applications,flexible electronics and transient electronics. 展开更多
关键词 RRAM transient electronics i-carrageenan ultralow power consumption
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I型和K型卡拉胶对鱼糜TG酶凝胶的性质影响 被引量:1
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作者 罗璨 陈超 +3 位作者 姜泽东 伍凌 倪辉 李清彪 《食品研究与开发》 CAS 北大核心 2020年第13期167-171,共5页
TG酶(TGase)和卡拉胶是提高鱼糜产品质量的两个重要因素。目前有两种卡拉胶实现了工业化生产,分别为I型和K型卡拉胶,但尚未明确这两种卡拉胶对TG酶凝胶鱼糜性质的影响。该文以常见的白鲢鱼糜为原料,研究I型和K型卡拉胶对鱼糜TG酶凝胶性... TG酶(TGase)和卡拉胶是提高鱼糜产品质量的两个重要因素。目前有两种卡拉胶实现了工业化生产,分别为I型和K型卡拉胶,但尚未明确这两种卡拉胶对TG酶凝胶鱼糜性质的影响。该文以常见的白鲢鱼糜为原料,研究I型和K型卡拉胶对鱼糜TG酶凝胶性质的影响。以不加任何卡拉胶的白鲢鱼糜TG酶凝胶为空白对照,在白鲢鱼糜中分别加入0.1%的I型和K型卡拉胶,分析测定凝胶的强度、白度、持水性、质构(texture profile analysis,TPA)差异。结果表明,加入I型卡拉胶可大幅度提高白鲢鱼糜TG酶凝胶的强度、白度、硬度、胶着性和咀嚼性(P<0.05),而添加K型卡拉胶对白鲢鱼糜TG酶凝胶的强度、白度、持水性和各项TPA指标都没有显著影响(P>0.05)。I型卡拉胶可显著改善白鲢鱼糜TG酶凝胶的加工性能,而K卡拉胶对白鲢鱼糜TG酶凝胶性能没有显著影响。 展开更多
关键词 白鲢鱼糜 TG酶凝胶 I型卡拉胶 K型卡拉胶 凝胶强度 质构
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