2018
DOI: 10.1002/adma.201870002
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Photoluminescence: Synthesis of Carbon Dots with Multiple Color Emission by Controlled Graphitization and Surface Functionalization (Adv. Mater. 1/2018)

Abstract: Multiple‐color‐emission carbon dots are prepared from citric acid and urea at different reaction temperatures and ratios by regulating the graphitization and surface functional groups, as described in article number https://doi.org/10.1002/adma.201704740 by Hongyou Fan, Zaicheng Sun, and co‐workers. As‐prepared carbon dots exhibit good solubility in organic solvent and good compatibility with polymers, which provides great potential for phosphor‐based light‐emitting diodes (LEDs).

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Cited by 82 publications
(93 citation statements)
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“…This is in agreement with the TEM and AFM results. 52 The particle size has little inuence on the maximum emission wavelength, in agreement with previously reported results. 49 The Raman spectra provide strong evidence for ordered sp 2 carbon and disordered sp 3 carbon.…”
Section: Resultssupporting
confidence: 92%
“…This is in agreement with the TEM and AFM results. 52 The particle size has little inuence on the maximum emission wavelength, in agreement with previously reported results. 49 The Raman spectra provide strong evidence for ordered sp 2 carbon and disordered sp 3 carbon.…”
Section: Resultssupporting
confidence: 92%
“…Currently, several kinds of CDs with full‐spectrum emission have been synthesized and used in various applications. [ 16–21 ] For examples, Lin et al. prepared CDs with blue, green, or red emission by modifying the carbon source ( o ‐, m ‐, or p ‐phenylenediamine).…”
Section: Introductionmentioning
confidence: 99%
“…39 According to recent reports, results have been published showing that CDs can be immobilized as matrix films by dissolving them in polymeric solutions such as poly(ethylene glycol) and PVA. [40][41][42] In this study, we have examined such features especially on the food-coating qualities of CDs and PVA. The acceleration of biological events that cause deterioration in post-harvest vegetables and fruits causes changes in the nutritional value, quality, aroma, texture, and appearance of foods.…”
Section: Introductionmentioning
confidence: 99%