Formation Of Network Structure Research Articles

Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle.

Protein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibiting unique value in the development of hypoallergenic formula. In this study, the effect of transglutaminase (TGase) cross-linking on the physicochemical properties of RBP emulsion gels was investigated. To improve the stability of curcumin against environmental stress, the entrapment efficiency and stability of curcumin in the emulsion gel systems were also evaluated. The results indicated that TGase increased the viscoelastic modulus of RBP emulsion gels, resulting in a solid-like structure. Moreover, the entrapment efficiency of curcumin was increased to 93.73% after adding TGase. The thermal stability and photo-stability of curcumin were enhanced to 79.54% and 85.87%, respectively, compared with the sample without TGase addition. The FTIR results showed that TGase induced the cross-linking of protein molecules and the secondary structure change in RBP. Additionally, SEM observation confirmed that the incorporation of TGase promoted the formation of a compact network structure. This study demonstrated the potential of RBP emulsion gels in protecting curcumin and might provide an alternative strategy to stabilize functional ingredients.

Insight into the mechanism of the aggregation behavior of wheat protein modulated by l-lysine under microwave irradiation.

This study explored the mechanism of l-lysine intervention in wheat gluten protein (WG) gel formation under a microwave (MW) field. The results showed that the MW treatment had higher ζ-potential values at the same heating rate. After adding l-lysine, the solution conductivity and dielectric loss were significantly increased. Moreover, the WG gel strength enhanced 4.40% under the MW treatment. The Fourier spectra showed that the α-helix content was decreased 13.78% with the addition of lysine. The ultraviolet absorption spectra and fluorescence spectra indicated that MW irradiation impacted the interactions between WG molecules more effectively than the water bath heating, promoting the denaturation and unfolding of the protein structure. In addition, scanning electron microscopy analysis showed that the incorporation of lysine promoted an ordered network structure formation of the protein, which enhanced the gel properties. This indicated that the zwitterion of l-lysine played a regulatory role in the aggregation of proteins in the MW field.

Deuteration-Induced Energy Level Structure Reconstruction of Carbon Dots for Enhancing Photoluminescence.

Constrained by a limited understanding of the structure and luminescence mechanisms of carbon dots (CDs), achieving precise enhancement of their photoluminescence (PL) performance without altering the emission wavelength and color remains a challenge. In this work, a deuterated CD is first achieved by simply replacing the reaction solvent from H2O to D2O. The substitution of D atoms for H atoms is not limited on the surface but also within the internal structure of CDs. Deuteration affects the formation of the π-conjugated network structure by altering the content of sp2 carbon and sp3 carbon, ultimately inducing a reconstruction for energy level structure of CDs. Both the intrinsic state and surface state emission, including quantum yield, emission intensity and lifetime, are significantly enhanced after deuteration. It benefits from the reduction in non-radiative transitions, since the lowered vibrational frequencies of D atoms and optimized local energy level distribution in CDs structure. The deuterated CDs are applied in the fabrication of white-light-emitting diodes to show their application potential. This work provides a highly versatile route for improving and controlling photoluminescence performance of CDs and has opportunities to guide the development of CDs for practical applications.

κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions

Antarctic krill is a consumption resource with great exploitation potential. Previous study has found that carrageenan contributed to the improvement of texture characteristics of Antarctic krill surimi, but the specific synergistic mechanism remains unclear. This study aimed to evaluate and map the synergistic effect of κ-carrageenan on the quality properties of the myofibrillar protein complex gels of Antarctic krill and its potential modification sites. The analysis of physical quality, structure and molecular force showed that the incorporation of κCG induced the unfolding of myofibrillar proteins, resulting in alterations in the spatial conformation of the proteins, exposure of side-chain groups, and enhancement of intramolecular or intermolecular interactions in the gel system, which increased crosslinking of the MP-κCG composite gel networks. The higher degree of cross-linking facilitated the formation of denser network structures with higher storage and loss moduli, ultimately leading to improved gel quality properties. Notably, κCG plays a dual role in the gel network: it can not only support and stabilize the network structure of gel protein by filling the gaps, but also directly participate in the formation of gels by non-covalent and covalent interactions. Through the identification of the potential modification sites of κCG on Antarctic krill proteins, it was found that the main modified protein was myosin heavy chain and actin. Furthermore, lysine, arginine, threonine, serine and histidine were found to have high adduction quantities and reaction efficiencies. These findings are helpful to guide the quality control of Antarctic krill meat in the application process.

Design Principle and Development Trends of Silicon-Based Anode Binders for Lithium-ion Batteries: A Mini Review

Abstract: Silicon (Si), recognized as a promising alternative material for the anodes of lithium-ion batteries, boasts a high theoretical specific capacity and abundant natural availability. During the preparation of silicon-based anodes, binders play a pivotal role in ensuring the cohesion of silicon particles, conductive agents, and current collectors. The structure and performance of these binders are critical for the mechanical stability, electrical conductivity, and stress dissipation capacity of the anodes. This review initially outlines the structural characteristics of various binders, including linear, branched, and three-dimensional cross-linked types. It then delves into the relationship between the structure and properties of these binders in the context of their application in high-performance lithium-ion batteries, focusing on their mechanical properties, electrical conductivity, and self-healing capabilities. Particular attention is given to the design strategies for binders that facilitate stress dissipation, with an emphasis on integrating multifunctional polymer binders renowned for their superior conductive and self-healing features. Such binders contribute to the formation of a robust three-dimensional network structure via multiple bonding mechanisms, including chemical, non-covalent, and coordination interactions. This configuration significantly enhances the adhesion between silicon particles, thereby facilitating the efficient dissipation of stress, which is a key aspect for ensuring the long-term cycling stability of lithium-ion batteries. Lastly, the paper explores future development directions for silicon anode binders, advocating for a thorough investigation into the synergy of diverse structural and functional combinations, with the aim of advancing the performance and practical application of silicon-based lithium-ion batteries.

Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms

The poor gelation properties of pea protein isolate (PPI) limit their use in food industries. In the present study, PPI was modified by pH-shifting combined with heat treatment, followed by cold-set gelation of PPI gels induced by transglutaminase. Both pH 2–3 and pH 10–12 promoted the unfolding of PPI molecules and the transformation of secondary structures from ordered to disordered. In particular, PPI molecules with pH 12-shifting tended to expand and unfold, which resulted in the exposure of internal active groups and improvement in surface hydrophobicity. Accordingly, after the addition of 50 U/g transglutaminase, PPI gels with pH 12-shifting and heating treatment exhibited homogeneous and dense gel network with high cross-linking degree (88.12 ± 1.80%) and water holding capacity (92.13 ± 2.40%), since pH 12-shifting and heating treatment promoted the conversion of random coils and β-turns to β-folds and α-helices in PPI gels. However, with pH 10 and 11-shifting, the PPI molecules was partially unfolded and the PPI gels had a high non-network protein content, resulting in low-strength gel networks of PPI gels with rough and loose microstructures and a low WHC. These results showed that TGase-crosslinked cold-set PPI gels after pH 12-shifting and heat treatment could promote the formation of homogeneous and dense gel network structure, so that improved the PPI gelation properties, which had great potential to be used as gelling agents or nutraceutical delivery systems for thermal sensitive bioactive compounds in food and non-food fields.

Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification

To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %–50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm−1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.

Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians)

Myofibrillar proteins (MPs) have a notable impact on the firmness and flexibility of gel-based products. Therefore, enhancing the gelation and emulsification properties of scallop MPs is of paramount significance for producing high-quality scallop surimi products. In this study, we investigated the effects of high-intensity ultrasound on the physicochemical and gelation properties of MPs from bay scallops (Argopecten irradians). The carbonyl content of MPs significantly increased with an increase in ultrasound power (150, 350, and 550 W), indicating ultrasound-induced MP oxidation. Meanwhile, high-intensity ultrasound treatment (550 W) enhanced the emulsifying capacity and the short-term stability of MPs (up to 72.05 m2/g and 153.05 min, respectively). As the ultrasound power increased, the disulfide bond content and surface hydrophobicity of MPs exhibited a notable increase, indicating conformational changes in MPs. Moreover, in the secondary structure of MPs, the α-helix content significantly decreased, whereas the β-sheet content increased, thereby suggesting the ultrasound-induced stretching and flexibility of MP molecules. Sodium-dodecyl sulfate–polyacrylamide gel electrophoresis and scanning electron microscopy analysis further elucidated that high-intensity ultrasound induced MP oxidation, leading to modification of amino acid side chains, intra- and intermolecular cross-linking, and MP aggregation. Consequently, high-intensity ultrasound treatment was found to augment the viscoelasticity, gel strength, and water-holding capacity of MP gels, because ultrasound treatment facilitated the formation of a stable network structure in protein gels. Thus, this study offers theoretical insights into the functional modification of bay scallop MPs and the processing of its surimi products.

Preparation of nano-silver containing black phosphorus based on quaternized chitosan hydrogel and evaluating its effect on skin wound healing

Hydrogels with favorable biocompatibility and antibacterial properties are essential in postoperative wound hemorrhage care, facilitating rapid wound healing. The present investigation employed electrostatic adsorption of black phosphorus nanosheets (BPNPs) and nano‑silver (AgNPs) to cross-link the protonated amino group NH3+ of quaternized chitosan (QCS) with the hydroxyl group of hyaluronic acid (HA). The electrostatic interaction between the two groups resulted in the formation of a three-dimensional gel network structure. Additionally, the hydrogel containing AgNPs deposited onto BPNPs was assessed for its antibacterial properties and effects on wound healing. Hydrogel demonstrated an outstanding drug-loading capacity and could be employed for wound closure. AgNPs loaded on the BPNPs released silver ions and exhibited potent antibacterial properties when exposed to 808 nm near-infrared (NIR) radiation. The ability of the hydrogel to promote wound healing in an acute wound model was further evaluated. The BPNPs were combined with HA and QCS in the aforementioned hydrogel system to improve adhesion, combine the photothermal and antibacterial properties of the BPNPs, and promote wound healing. Therefore, the reported hydrogels displayed excellent biocompatibility and hold significant potential for application in the field of tissue engineering for skin wound treatment.

Development of Au Nanoparticle Two-Dimensional Assemblies Dispersed with Au Nanoparticle-Nanostar Complexes and Surface-Enhanced Raman Scattering Activity.

We recently found that polyvinylpyrrolidone (PVP)-protected metal nanoparticles dispersed in water/butanol mixture spontaneously float to the air/water interface and form two-dimensional assemblies due to classical surface excess theory and Rayleigh-Bénard-Marangoni convection induced by butanol evaporation. In this study, we found that by leveraging this principle, a unique structure is formed where hetero gold nanospheres (AuNPs)/gold nanostars (AuNSs) complexes are dispersed within AuNP two-dimensional assemblies, obtained from a mixture of polyvinylpyrrolidone-protected AuNPs and AuNSs that interact electrostatically with the AuNPs. These structures were believed to form as a result of AuNPs/AuNSs complexes formed in the water/butanol mixture floating to the air/water interface and being incorporated into the growth of AuNP two-dimensional assemblies. These structures were obtained by optimizing the amount of mixed AuNSs, with excessive addition resulting in the formation of random three-dimensional network structures. The AuNP assemblies dispersed with AuNPs/AuNSs complexes exhibited significantly higher Raman (surface-enhanced resonance Raman scattering: SERRS) activity compared to simple AuNP assemblies, while the three-dimensional network structure did not show significant SERRS activity enhancement. These results demonstrate the excellent SERRS activity of AuNP two-dimensional assemblies dispersed with hetero AuNPs/AuNSs complexes.

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

This study investigated the effect of inulin with different polymerization degrees (DP), including L-inulin (DP 2–6), M-inulin (DP 10–23) and H-inulin (DP 23–46), on the structural and gelation properties of potato protein isolate (PPI). Results revealed that textural properties (hardness, cohesiveness, springiness and chewiness) and water-holding capacity (WHC) of PPI-inulin composite gels were positively correlated with the inulin DP and addition content at 0–1.5% (w/v), but deteriorated at 2% due to phase separation. The addition of 1.5% H-inulin showed the most significant increment effects on the WHC (18.65%) and hardness (2.84 N) of PPI gel. Furthermore, M-/H-inulin were more effective in increasing the whiteness and surface hydrophobicity, as well as in strengthening hydrogen bonds and hydrophobic interactions than L-inulin. Fourier transform infrared spectroscopy analysis and microstructural observation indicated that inulin with higher DP promoted more generation of β-sheet structures, and leading to the formation of stronger and finer network structures.

Pickering emulsions stabilized by β-Lactoglobulin-Rosmarinic acid-Pectin nanoparticles: Influence of interfacial behavior and rheology performance

Grafting polyphenols and glycosylation are effective means to enhance the wettability and emulsifying properties of natural protein particles. A stable pickering emulsion (PE) with antioxidant properties was prepared using β-Lactoglobulin-Rosmarinic acid-Pectin (β-LG-RA-PC) conjugates as stabilizers in this study. When PC and β-LG-RA with the same mass were covalently combined, the solid protein-based particles exhibited ideal wettability (84.2 ± 0.3°), emulsification performance, and molecular flexibility. PEs with an oil content of 66.7% were successfully prepared using a 10 mg/mL concentration of the complex. The intrinsic reasons for the stabilization of the PE were explored through interfacial tension (from 16.02 mN/m to 12.18 mN/m), adsorption kinetics, interfacial expansion viscoelastic modulus (the tangent of the phase angle was 0.22), microstructure, and rheological properties, revealing that the dense, ideally viscoelastic interface layer formed was the main factor. The electrostatic repulsion between droplets, and the formation of a robust spatial network structure, facilitated PEs’ stability. These studies confirmed the possibility of implementing protein-based particles to yield food-grade PE.

Preparation and performance of aluminosilicate fibrous porous ceramics-supported catalyst for NOx removal

In this study, we report a new aluminosilicate fibrous porous ceramics-supported catalyst for the removal of [Formula: see text]. The influence of raw materials and sintering process on the structure and properties of aluminosilicate fibrous porous ceramics was studied. The composition and the structure of the catalysts were characterized by XRF, XRD, SEM-EDS, and XPS analysis, and the experiments of denitrification were performed to determine the influence of the porous structure and the calcination process on the denitrification efficiency. The results indicated that the glass fibers facilitate the formation of a uniform porous network structure within aluminosilicate fibrous porous ceramics, and that the optimal sintering temperature is 1000∘C. Under the condition, the loaded catalysts were highly dispersed on the surface of aluminosilicate fibrous porous ceramics, which possessed high porosity and large average pore sizes. The aluminosilicate fibrous porous ceramics-supported catalyst exhibited excellent denitrification efficiency and catalytic stability, which is expected to be used for the treatment of [Formula: see text] in flue gas.

Performance evaluation of biodegradable polymer PHBV and PBAT blends with adjustable melt flow behaviour, heat deflection temperature, and morphological transition

AbstractMelt blending is a reliable and well‐demonstrated strategy for improving the mechanical, thermal, rheological, and surface properties of biopolymers. Poly(hydroxy‐3‐butyrate‐co‐3‐hydroxyvalerate) (PHBV) and poly(butylene adipate‐co‐terephthalate) (PBAT) are the two popular choices for blending polymers due to their diverse properties and complementary soil biodegradable behaviour. Due to their immiscibility, however, blending with the help of processing additives is necessary to reap the most significant benefits from this process and to avoid immiscibility issues. This study utilized the additives (peroxides and epoxy‐based chain extender) to compatibilize the biodegradable polymers PHBV and PBAT in a 60:40 blending ratio. The tensile strength and Young's modulus of the PHBV/PBAT(60/40) blend were improved by 32% and 64%, respectively, after adding a combination of peroxide (0.02 phr) and chain extender (0.3 phr) due to the formation of a complex network structure with increased chain length. The positive effect of an additive addition was also reflected by a 30°C increment in heat deflection temperature of biodegradable blend due to its high modulus value as supported by mechanical properties. The combined action of a peroxide and chain extender demonstrated a significantly higher complex viscosity of the PHBV/PBAT(60/40) blend due to the formation of a crosslinked polymer network as analyzed by rheological analysis. Our research demonstrated the effect of additives and their combined impact on analytical properties of PHBV/PBAT(60/40) blend to guide future work in improving their candidature to serve as a drop‐in solution in replacing non‐biodegradable petro‐based plastic products.

Thermophysical Properties of Composite Metal-Filled Copolymers of Polyvinylpyrrolidone

The effect of the presence of finely dispersed metal fillers of various natures (Zn, Co, Ni) on the thermophysical characteristics (Vick heat resistance, glass transition temperature) of polyvinylpyrrolidone block copolymers with 2-hydroxyethylmethacrylate was studied. It was found that the heat resistance of the obtained composites significantly exceeds the heat resistance of unfilled copolymers and is in the range of 360-395K, depending on the nature and content of the metal filler. The change in heat resistance correlates with the change in glass transition temperature, which was evaluated according to the results of thermomechanical and dynamic mechanical thermal analyses. The results of this work are an additional source to characterize the structure of metal-filled copolymers: they confirm the participation of metal filler particles in the formation of the nodes of the copolymer spatial network, and also prove the formation of a different polymer network structure in the interfacial layer on the surface of the metal particle and in the polymer volume.

Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application

In this study, macadamia oil-based oleogels were prepared with four low molecular weight oleogelators: beeswax (BW), monoglyceride stearate (MG), rice bran wax (RBW), and a mixture of γ-oryzanol and β-sitosterol (SO). The physicochemical properties of these oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. Results indicated that the van der Waals force and hydrogen bond interaction existed mainly in MG- and SO-based oleogels, while only van der Waals force interaction observed in RBW- and BW-based oleogels. SO-based oleogels presented superior hardness, oil binding ability and oxidative stability, attributed to the formation of strong polymer network structure. Additionally, all four oleogels demonstrated stable crystal structures and solid-state shear-thinning fluid behavior, with SO-based oleogels displaying higher viscosity. Meanwhile, the feasibility of oleogel as a substitute for cocoa butter (CB) was explored, found that all of oleogels proved effective substitutes for CB in chocolate preparation. The rheological parameters of the oleogel-based chocolates, except for 50%BW oleogel, fell within the range of Casson plastic viscosity and yield stress for chocolate, and exhibited excellent heat tolerance. The results provide a novel strategy for utilization of macadamia oil and the development of heat-resistant chocolate.

Enzyme-triggered orthotopic network formation from poly(amino acid) nanoparticle to suppress tumor growth and metastases

The network structures, such as extracellular matrices (ECMs) and cytoskeleton, play crucial roles in tumor progression, and regulating these structures with exogenous biomaterials shows significant potential to inhibit tumor growth and metastases. Herein, the poly(amino acid) methoxy poly(ethylene glycol)45-block-poly(O-phospho-L-tyrosine4-co-L-alanine25) (EG45-pY4A25) was designed and used to inhibit tumor growth and metastases through in situ formation of the three-dimensional (3D) network trigged by the over-expressed alkaline phosphate (ALP) intratumorally and intracellularly. EG45-pY4A25, featuring random poly(amino acid) segment, self-assembled into nanoparticle and transformed into a 3D network induced by the increased β-sheet proportion of poly(amino acid) from 17.0% to 91.0% after dephosphorylation catalyzed by ALP after 24 h. The network structure conferred distinct properties upon EG45-pY4A25, with the storage modulus (G′) of EG45-pY4A25 varied between 1042.8 and 8913.2 Pa at concentrations from 2.0 to 7.0 mM. Additionally, the in situ self-assembled network of EG45-pY4A25 inhibited growth and metastases of mouse breast cancer cells by interfering with DNA synthesis, RNA synthesis, and protein folding, resulting in an upregulation of differentially expressed genes associated with apoptosis. Moreover, the highly ordered network with a minimum width of 200 μm effectively suppressed tumor metastases. This results demonstrated that the tailor-made poly(amino acid) holds great potential in tumor therapy by regulating the tumor microenvironments by the formed network structure.

Investigating Texture and Freeze-Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.

In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0-0.30%) on the gel properties and freeze-thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze-thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze-thaw, which provided a valuable reference for the development of freeze-thaw-resistant SPI cold-set gel products.

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.

The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.

Nanoparticle-Enhanced Water-Based-Emulsion Fracturing Fluid for Improved Imbibition Recovery in Unconventional Reservoirs: Performance and Mechanism

Summary The conventional friction reducer, typically a water-in-oil (W/O) emulsion, used in slickwater, encounters challenges related to poor environmental friendliness, limited stability, and low activity, hindering its widespread applicability. In this study, we synthesized a water-based emulsion through water dispersion polymerization, incorporating nanoparticles (NPs) into the process to enhance the stability and activity of the polymer emulsion. The result is an environmentally friendly, oil-phase-free, instantly dissolution, and highly efficient friction reducer, intended to optimize the utilization efficiency of slickwater. The NP-enhanced water-based emulsion demonstrated a consistent and spherical dispersion, featuring an average particle size of ~10 μm, maintaining stability for more than 6 months. With rapid dissolution in water, achieved within a mere 38 seconds, it facilitated continuous on-the-fly mixing. Slickwater composed of this emulsion exhibited outstanding application performance, yielding a remarkable 76% reduction in pipeline friction. The presence of NPs and specific monomers facilitated the formation of a spatial network structure that maintains high temperature/shear resistance even after prolonged shear. Moreover, the system exhibited an exceptional capacity for imbibition oil production. Indoor spontaneous imbibition experiments showed a final recovery rate of 32.41% in tight oil cores (~10% higher than conventional systems), and imbibition depth reached 40.2 mm (1.2-fold increase compared with traditional systems). Field experiments were conducted in a tight oil reservoir to validate practical applications; the results further validated the effectiveness of the novel system. The treated wells showcased rapid oil production, reaching an average daily production rate of 55.8 t/d and water content as low as ~31%, satisfying the predicted production target.