Engineering superhydrophobicity: a survey of coating techniques for silicone-based oil-water separation membranes.

Oil spills in the ocean and the release of contaminated wastewater from industries cause significant harm to the ecosystem and water sources. To tackle this environmental problem, oil-water mixture separation has been the subject of extensive research over the past few decades. Improving oil absorbents is crucial in removing organic contaminants from wastewater produced by industrial activities. To this end, there is an increasing need for materials that can efficiently and flexibly recover oils from contaminated ocean waters, industrial wastewater, and other sources. Silicones are often used for this purpose because of their exceptional mechanical and thermal durability, as well as their low toxicity. The materials produced from silicones, such as foam, sponge, or substrate, exhibit excellent oil-absorbing properties (maximum oil absorption range, 23.2-77 g/g) and outstanding compression cycles. This article review highlights the advancements in the manufacturing of silicone-based products that have been extensively researched for oil-water separation. Understanding the interdependencies that determine the structure, performance, and manufacturing strategy is essential to producing selective oil absorbents with more commercial potential in the future. Recycling of silicones has also become increasingly important as a goal for the circular economy.

Fabrication of Triblock Elastomer Foams and Gelation Studies for Oil Spill Remediation.

Polymeric foamed materials are among the most widely utilized technologies for oil spill accidents and releases of oil-contaminated wastewater oil due to their porosity to absorb and separate oil/water effectively. However, a major limitation of traditional polymeric foams is their reliance on an ad/absorption mechanism as the sole method of oil capture, leading to potential oil leakage once their saturation point is exceeded. Tri-block polymer styrene-ethylene-butylene-styrene (SEBS) is a fascinating absorbent material that can bypass this limitation by both capturing oil and providing a sealing mechanism via gelation to prevent oil leakage due to its unique chemical structure. SEBS foams are produced via simultaneous crosslinking and foaming that results in an impressive expansion ratio of up to 15.2 with over 93% porosity. Most importantly, the SEBS foams show great potential as oil absorbents in spill remediation, demonstrating rapid and efficient oil absorption coupled with superhydrophobic properties. Moreover, the unique interaction between the oil and SEBS enables the formation of a physical gel, acting as an effective barrier against oil leakage. These findings indicate the potential for commercializing SEBS foam as a viable option for geotextiles to mitigate oil spill concerns from infrastructures.

Investigation of synergistic effects incorporating esterified lignin and guar gum composite aerogel for sustained oil spill cleanup.

The recently developed aerogel demonstrates a high capacity for pollutant absorption, making it an environmentally friendly option for oily water treatment. In an effort to reduce the adverse effects of the black liquor accumulation in the pulp industry, this study focused on utilizing the mentioned abundant bio-resource lignin, which can be applied to various high-value applications such as 3D porous materials for oil spill cleanup. Lignin, precipitated from the black liquor, was esterified using maleic anhydride as the esterifying reagent to enhance the hydrophobicity. Then, the composite aerogel fabricated from esterified lignin and guar gum (GG) was successfully prepared through the facile freeze-drying, using glutaraldehyde (GA) as the cross-linker. The resulting aerogel exhibited high porosity values exceeding 95%, low density (27.4 mg/cm3), and an impressive absorption capacity of 32.5 g/g for sunflower oil. These results demonstrate the potential of black liquor utilization as a bio-waste source of lignin and highlight the cost-effective guar gum-esterified lignin composite aerogel, which exhibits remarkable oil absorption capabilities and environmental sustainability promotion.

Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods.

Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.

An eco-friendly and facile method for oil-water separation using the bio-Zn oxide-based superhydrophobic membrane.

This manuscript presents a novel approach for developing an environmentally friendly and effective oil-water separation membrane. Achieving a superhydrophobic (SH) coating on textile fabric (TF) involved a two-step process. Initially, the surface roughness was enhanced by applying bio-zinc oxide (ZnO) nanoparticles obtained from Thymbra spicata L. Subsequently, the roughened surface was modified with stearic acid, a material known for its low surface energy. The bio-ZnO nanoparticles exhibit a circular morphology with an average size of 21 nm. The coating demonstrated remarkable mechanical stability, maintaining SH properties even after an abrasion length of 300 mm. Chemical stability studies revealed that the prepared membrane retained SH properties within a pH range of 5-11, which ensures robust performance. Absorption capacity measurements showcased different capacities for n-hexane (Hex), corn oil (C.O), and silicone oil (S.O), with consistent performance over 10 absorption-desorption cycles. High oil-water separation efficiencies were achieved for hexane, C.O, and S.O, emphasizing the coating's versatility. Flux rate measurements demonstrated that oil passed through the membrane efficiently, with the highest flux observed for Hex. The prepared SH membrane has superior mechanical and chemical stability and high separation efficiencies, which positions it as a promising candidate for diverse industrial applications.

Supercritical CO2 extrusion foaming of highly open-cell poly(lactic acid) foam with superior oil adsorption performance.

Addressing marine oil spills and industrial water pollution necessitates the development of eco-efficient oil-absorbing materials. With increasing concern for the environment, there is a consensus to decrease the use of petroleum-based polymers. Herein, lightweight poly(lactic acid) (PLA) blend foams with varying thermoplastic polyurethane (TPU) content were fabricated via a solvent-free, eco-friendly supercritical carbon dioxide (scCO2) extrusion foaming technology. The incorporation of TPU significantly enhanced the crystallization rate of PLA, with the semi-crystallization time of PT30 and PT50 blends at 105 °C exhibiting a reduction of 77.2 % and 47.9 %, respectively, compared to neat PLA. The resulting foams exhibited an open-cell structure with excellent selective oil adsorption capabilities. Notably, the PT30 foam achieved a remarkable maximum expansion ratio of 36.0, while the PT50 foam attained the highest open-cell content of 96.2 %. The PT50 foam demonstrated an outstanding adsorption capacity, spanning from 4.7 to 18.8 g/g for diverse oils and solvents, with rapid adsorption kinetics, reaching 94.9 % of the equilibrium adsorption capacity for CCl4 within just 1 min. Furthermore, the PT50 foam retained 95.2 % of its adsorption capacity for CCl4 over 10 adsorption-desorption cycles. This study presents a scalable and sustainable approach for large-scale production of high-performance, bio-based foams, facilitating efficient oil-water separation.

Magnetic superhydrophobic cellulose nanofibril based aerogel with rope-ladder like structure incorporating both superelasticity and excellent oil absorption.

Achieving an equilibrium between exceptional oil absorption and remarkable elasticity has emerged as a formidable challenge for magnetic porous materials designed for oil absorption. Here, we propose an original, magnetic and superhydrophobic cellulose nanofibril (CNF) based aerogel system with a rope-ladder like skeleton by to greatly improve the issue. Within this system, CNF as the skeleton was combined with multiwalled carbon nanotubes (MWCNT)@Fe3O4 as the magnetic and enhanced component, both methyltrimethoxysilane (MTMS) and acetonitrile-extracted lignin (AEL) as the soft-hard associating constituents. The resultant CNF based aerogel shows a rope-ladder like pore structure to contribute to high elasticity and excellent oil absorption (28.34-61.09 g/g for various oils and organic solvents) under the synergistic effect of Fe3O4@MWCNT, AEL and MTMS, as well as good specific surface area (27.97 m2/g), low density (26.4 mg/cm3). Notably, despite the introduced considerable proportion (0.5 times of mass-CNF) of Fe3O4@MWCNT, the aerogel retained an impressive compression-decompression rate (88%) and the oil absorption efficiency of above 87% for various oils due to the soft-hard associating structure supported by both MTMS and AEL. This study provides a prospective strategy to balance between high elasticity and excellent oil absorption of CNF based aerogel doping inorganic particles.

The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips.

BACKGROUND: The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato-based dough produced prior to frying. In this study, three types of starch were added to modify the structure of restructured potato-based dough, allowing the production of potato chips with less oil absorption. RESULTS: Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure and pasting properties. The addition of wheat starch, corn starch and tapioca starch changed the rheological properties, water distribution and strength of the restructured dough. Importantly, adding wheat starch and corn starch significantly lowered the oil content of potato chips by 7.94% and 13.06%, respectively. The reduction in oil absorption by potato chips was attributed to the increased strength of the starchy gel network of the dough, a slower rate of water evaporation and a limitation of dough expansion during frying. CONCLUSION: Adding wheat starch or corn starch to restructured potato-based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. © 2024 Society of Chemical Industry.

Effects of frying on the surface oil absorption of wheat, potato, and pea starches.

The effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared. At 40% moisture content, the amorphous phase ratio values for fried potato, wheat and pea starches were 13.50%, 11.78% and 11.24%, respectively, and the nitrogen adsorption capacity of fried starch decreased in turn. These findings that the structure of potato starch was more susceptible to degradation compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.

The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.

Determination of the oil absorption value of inorganic powder by tracer-assisted headspace gas chromatography.

This paper reports a method for determining the oil absorption value of inorganic powder based on tracer-assisted headspace gas chromatographic (HS-GC) technique. The method was carried out by adding 25 µL droplet of toluene-Dioctyl Phthalate solution onto the surface of 1.0 g inorganic powder, then sealing the headspace vial and shaking it to make the powder spherical. The amount of toluene that not been adsorbed by inorganic powder was quantified using HS-GC with the optimal equilibrium temperature and time conditions of 100 °C and 7 min, respectively. A new mathematical model shows that the oil absorption value can be determined from the signal of toluene. The results show that the employed method has good precision (the relative standard deviation < 3.6 %) and accuracy (R2 = 0.993). This method is simple and accurate, and can be an reliable tool for testing the oil absorption value of inorganic powder sample.

Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products.

The frying process changes can be desirable and undesirable, involving the physicochemical, nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this context, alternative flours emerge as a strategy for adding value to the food since they are rich in fiber, vitamins, and minerals, contributing to the variability of ingredients and the full use of food, including residues such as seeds and husks. This narrative review aims to gather current scientific data addressing the alternative flour coatings on breaded meat, mainly chicken, products to evaluate the effects on fried products' nutritional value, physicochemical parameters, and sensory attributes. Scopus, Science Direct, Springer, and Web of Science search bases were used. This review showed that alternative flours (from cereals, legumes, fruits, and vegetables) used as coatings increase water retention and reduce oil absorption during frying, increase fibers and micronutrient content, which are not present in sufficient quantities in commonly used flours due to the refining process. These flours also reduce gluten consumption by sensitive individuals in addition to favoring the development of desirable sensory characteristics to attract consumers. Therefore, frying processes in oil promote a reduction in humidity, an increase in oil absorption and energy content, and a decrease in vitamin content. In this context, coatings based on alternative flours can reduce these adverse effects of the frying process.

Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch: Investigations in the starch-oil model system.

This study was to explore the internal reasons for the changes in oil absorption performance of tigernut starch (TS) by revealing the high-temperature induced variations of structural and functional properties of TS. The results showed that as the temperature increased from 80 °C to 140 °C, the degree of starch gelatinization increased, while the proportion of double helix structures, the total proportion of B1 and B2 chains, the relative crystallinity and the molecular weight decreased, accompanied by the fragmentation and swelling of TS granules. The oxidation of tigernut oil (TNO) led to a decrease in oil density and an increase in total polar component content. These phenomena could result in an increase of oil absorption capacity of TS and starch-lipid complex index. With further increase in temperature from 170 °C to 200 °C, the disruption of the crystalline structure and chain structure increased, resulting in the melting and disintegration of TS granules. This caused a decrease in the starch-oil contact area and capillary absorption of TNO by the TS granules. The results will contribute to revealing the effect of high-temperature induced changes in the structural and functional properties of TS on its oil absorption properties.

Study on the Mechanism of Rapid Oil-Water Separation by a Fe3 O4 @PMMA@PDMS Intelligent Superhydrophobic Micro/Nanorobot.

We prepared an environmentally friendly intelligent Fe3 O4 @PMMA@PDMS superhydrophobic oil-absorbing material with simple process and excellent performance, and investigated the effects of different particle sizes of Fe3 O4 , different concentrations of PDMS, and different heating times on the superhydrophobicity of the coating. The best performance of the coating was achieved at a particle size combination of 20/500 nm for Fe3 O4 , a PDMS to Fe3 O4 @PMMA mass ratio of 6 : 1, and a heating time of 2 min at 400 °C. H2-SPSS coating not only has excellent superhydrophobicity, abrasion resistance, self-cleaning property, and chemical corrosion, but also has good flux and efficiency for separating oil-water mixture, with fluxes of 40,540, 32,432, and 37,027 Lm-2 h-1 for trichloromethane, dichloromethane and bromoethane, respectively, and separation efficiencies of 99.78 %, 99.74 % and 99.73 %, respectively. In addition, we also prepared a superhydrophobic magnetic polyurethane (SPPU) sponge using Fe3 O4 @PMMA@PDMS, which not only has a good oil absorption capacity of 18-44 g/g for different oil substances, it can also move directionally by magnet attraction and absorb oil along a fixed path. Under the control of the magnet, SPPU completes the whole oil absorption process in only 4 s, showing excellent oil absorption and intelligence.

Biodegradable nanofibrillated microcellular PBS/PLA foams for selective oil absorption.

To address the challenges posed by spilled oil and oily wastewater, the development of clean oil-adsorption materials is crucial. However, traditional oil-adsorption materials suffer from the issue of secondary pollution. Herein, fully biodegradable nanofibrillated poly(butylene succinate)/poly(lactic acid) (PBS/PLA) foams with outstanding selective oil-adsorption performance were successfully fabricated via an eco-friendly supercritical CO2 foaming technology. The PBS/PLA composites, featuring nanofibrils with a diameter of approximately 100 nm, were prepared through a hot-stretching method subsequent to extrusion. Substantial improvements were observed in the crystallization rate and rheological properties of the fibrillated PBS/PLA composites. Furthermore, PLA nanofibrils enhanced foamability of the composite, achieving an impressive expansion ratio of up to 38.0, resulting in an outstanding oil-absorption performance (19.2-50.4 g/g) of the F-1 %-95 foam. Additionally, 20 adsorption-desorption cycles illustrated the prepared F-1 %-95 foam displayed recyclable oil-absorption characteristics. This work provides an eco-friendly strategy for preparing fully biodegradable foams intended for application as oil-adsorption materials.

Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages.

Water plays an important role in deep-frying. To assess the effects of water on oil absorption by fried crust and battered ham sausages (FCBHSs), we selected four starch types with different hydration properties: tapioca starch (TS), freeze-thawed tapioca starch (FTS), carboxymethyl tapioca starch (CMTS), and carboxymethyl freeze-thawed tapioca starch (CM-FTS). CMTS had the best hydration properties, followed by CM-FTS, FTS, and TS, respectively. CM-FTS with its medium hydration properties strengthened batter properties which reduced FCBHSs oil absorption. Low-field nuclear magnetic resonance analysis revealed that CM-FTS increased the percentages of bound and semi-bound water in the batter, thereby enhancing water retention and delaying water loss during deep-frying. Analyses of protein particle size distribution, zeta potential, disulfide bonding and microstructure revealed that CM-FTS promotes protein aggregation and the formation of a protein network structure, leading to a denser internal structure, which inhibits oil absorption. Additionally, differential scanning calorimetry analysis indicated that CM-FTS enhances the batter's thermal stability of batter, thereby rendering it more resistant to frying. However, the use of CMTS, with its strong hydration properties increased FCBHSs oil absorption. In conclusion, we propose that suitable modification of starch's hydration properties can aid in preparing deep-fried battered food characterized by low oil absorption.

Comparison of hydrophobic cellulose nanofibrils modified with different diisocyanates for circulating oil absorption.

A large number of polluting substances, including chlorinated organic substances that were highly stable and hazardous, has been emitted due to the rapidly developing chemical industry, which will affect the ecological environment. Nanocellulose aerogels are effective carriers for adsorption of oil substances and organic solvents, however, the extremely strong hydrophilicity and poor mechanical properties limited their widespread applications. In this study, TEMPO-oxidized cellulose nanofibrils was modified with 2, 4-toluene diisocyanate (TDI) and 4,4'-diphenylmethane diisocyanate (MDI) to prepare strong and hydrophobic aerogels for oil adsorption. The main purpose was to evaluate and compare the effects of two diisocyanates on various properties of modified aerogels. It was found that the modified aerogel had better hydrophobic properties, mechanical properties and adsorption properties. In particular, the modified aerogel with TDI as crosslinker showed a better performance, with a maximum chloroform adsorption capacity of 99.3 g/g, a maximum water contact angle of 131.3°, and a maximum compression stress of 36.3 kPa. This study provides further evidence of the potential of functional nanocellulose aerogel in addressing environmental pollution caused by industrial emissions.

Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets.

Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.

Modified hydrophobic and oleophilic polyurethane sponge for oil absorption with MIL-53.

A hydrophobic composite sponge (HPCS) is developed for the first time using the dip coating and drying method in an effort to remove organic contaminants like toluene and various oils from water. We employed a polyurethane (PU) sponge, which is reasonably priced, easily accessible, high mechanical strength and a suitable porous substrate on which the hydrophobic composite of MIL-53(Al) along with PDMS was anchored. A crystalline metal organic framework (MOF), MIL-53(Al), with adjustable porosity, functionality, and hydrophobicity is used for oil absorption. Polydimethylsiloxane (PDMS) is utilized to increase the hydrophobicity of MIL-53(Al). The MIL-53(Al)@PDMS composite was used to the produce a sponge having high hydrophobicity and oleophilicity. In contrast to PU sponge, which has a low water contact angle (79.64°), the hydrophobic composite sponge showed a wide range of oil absorption capacity (12-50.5 g/g), a very low amount of water absorption (0.84 g/g), and water contact angle of 128.13°. This hydrophobic composite performed phenomenally by separating out various oils and solvents from water even in varying ionic strengths. Moreover, the recyclability of the formed composite was also performed resulting into 6-20 cycles for different oils and solvents. The synthesized hydrophobic composite sponge was characterized using FT-IR, XRD, TEM, surface area analysis, FESEM, XPS, TG analysis and contact angle measurement. Furthermore, the materials used in the synthesis of composite are non-toxic and do not harm the environment, resulting in no greenhouse gas emissions making our composite environmentally friendly.

Liquid-Templating Aerogels.

Modern materials science has witnessed the era of advanced fabrication methods to engineer functionality from the nano- to macroscales. Versatile fabrication and additive manufacturing methods are developed, but the ability to design a material for a given application is still limited. Here, a novel strategy that enables target-oriented manufacturing of ultra-lightweight aerogels with on-demand characteristics is introduced. The process relies on controllable liquid templating through interfacial complexation to generate tunable, stimuli-responsive 3D-structured (multiphase) filamentous liquid templates. The methodology involves nanoscale chemistry and microscale assembly of nanoparticles (NPs) at liquid-liquid interfaces to produce hierarchical macroscopic aerogels featuring multiscale porosity, ultralow density (3.05-3.41 mg cm-3 ), and high compressibility (90%) combined with elastic resilience and instant shape recovery. The challenges are overcome facing ultra-lightweight aerogels, including poor mechanical integrity and the inability to form predefined 3D constructs with on-demand functionality, for a multitude of applications. The controllable nature of the coined methodology enables tunable electromagnetic interference shielding with high specific shielding effectiveness (39 893 dB cm2 g-1 ), and one of the highest-ever reported oil-absorption capacities (487 times the initial weight of aerogel for chloroform), to be obtained. These properties originate from the engineerable nature of liquid templating, pushing the boundaries of lightweight materials to systematic function design and applications.