Carbon/carbon–silicon carbide (C/C-SiC) composites have been widely reported in aerospace and military projects for their mechanical properties and electromagnetic shielding characteristics. However, high production costs, a complex process, and poor electrical conductivity have prohibited the large-scale application of these excellent EMI shielding materials. Herein, in situ growth of the SiC nanofibers (SiCnf) on carbonized phenolic resin with the reinforcement of graphite fibers is proposed for a strategy to overcome this challenge. The laser-irradiated carbon fibers (LCFs) were filled into the phenolic resin and hot-pressing was conducted; thereafter, the C/C-SiC composites were obtained by high-temperature carbothermal reduction of the LCF/phenolic resin and the industrial silicon power. Because of the conductive network of the LCF, the dense carbon matrix and the decoration of nanoporous SiCnf, the as-prepared SiCnf grown on the LCF/carbonized phenolic resin (LCF/PC-SiC) composite exhibited an EMI shielding effectiveness of 27.86 dB in the X-band at room temperature. This work proposed a new strategy to efficiently fabricate C/C-SiC composites for electromagnetic shielding.

Polyphenolic compounds can protect against myofibrillar protein (MP) oxidation in meat products. In this study, the inhibitory effect of feruloyl oligosaccharides (FOs) on MP oxidation was investigated, and the gel properties of MPs were further studied. The results showed that 50–100 μmol/g protein of FOs could effectively inhibit damage to amino acid side chains by reducing carbonyl contents by 60.5% and increasing sulfhydryl and free amine contents by 89.5% and 66%, which may protect the secondary and tertiary structures of MPs. Additionally, FOs at 50 μmol/g protein had better effects on the crosslinking of MPs, leading to effective improvements in the gel properties, which can be seen in the rheology properties, scanning electron microscope (SEM) photographs, and the distribution of water in the MP gel. On the contrary, 150–200 μmol/g protein of FOs showed peroxidative effects on oxidatively stressed MPs, which were detrimental to MPs and contributed to their denaturation in the electrophoresis analysis and irregular aggregation in the SEM analysis. The concentration-dependent effects of FOs depended on MP-FOs interactions, indicating that an appropriate concentration of FOs has the potential to protect MPs from oxidation and enhance the gelation ability of pork meat during processing.

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