In
this work, we attempt to improve the quality of the perovskite
film using a functional additive in the perovskite antisolvent, which
is known as antisolvent additive engineering (AAE). An AAE additive,
2-hydroxyethyl acrylate (HEA), that includes −OH and CO
functional groups is introduced into the antisolvent. Its effect on
the perovskite film and devices is then systematically studied. Comprehensive
analyses including cell performance, carrier transport dynamics, and
perovskite surface and morphology measurements were performed to prove
that this HEA-based AAE leads to better perovskite films with a larger
grain size and fewer perovskite defects and also to prove that this
AAE approach is a promising way to obtain high-quality perovskite
and corresponding high-efficiency perovskite solar cells. As a result,
this facile AAE with HEA obtained a maximum power conversion efficiency
(PCE) of 20.46% and showed better stability, maintaining over 61%
of its initial PCE after 96 days under ambient air conditions.
This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.
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