The semiclassical boron–boron interatomic pair potential is constructed in an integral form allowing its converting into the analytical one. It is an ab initio B–B potential free of any semiempirical adjusting parameters, which would serve as an effective tool for the theoretical characterization of all-boron and boron-rich nanomaterials.

In this paper, a classification of low-dimensional nanomaterials is given, and new type of these nanomaterials — subnanophase coatings are proposed. Experimental results on the formation of a wetting layer of a transition metal on a silicon substrate by physical deposition in vacuum and results of this layer identification by the EELS method are given. Based on these results, a new approach to the formation of subnanophase coatings has been proposed by creation of an interface stresses structuring WL. The possible properties and application prospects of subnanophase coatings are considered.

A fresh interest has been accorded to metal iodides due to their fascinating physicochemical properties such as high ionic conductivity, variable optical properties, and high thermal stabilities in making micro and macro devices. Breakthroughs in cathodic preparation and metallization of metal iodides revealed new opportunities for using these compounds in various fields, especially in energy conversion and materials with luminescent and sensory properties. In energy storage metal iodides are being looked at due to their potential to enhance battery performance, in optoelectronics the property of the metal iodides is available to create efficient LEDs and solar cells. Further, their application in sensing devices, especially in environmental and medical monitoring has been quite mentioned due to their response towards environmental changes such as heat or light. Nevertheless, some challenges are still in question, including material stability, scale-up opportunities, and compatibility with other technologies. This work highlights the groundbreaking potential of metal iodide-based nanomaterials, emphasizing their transformative role in innovation and their promise for future advancements.

Based on first-principles methods, the authors of this paper investigate spin thermoelectric effects of one-dimensional spin-based devices consisting of zigzag-edged graphene nanoribbons (ZGNRs), carbon chains and graphene nanoflake. It is found that the spin-down transmission function is suppressed to zero, while the spin-up transmission function is about 0.25. Therefore, an ideal half-metallic property is achieved. In addition, the phonon thermal conductance is obviously smaller than the electronic thermal conductance. Meantime, the spin Seebeck effects are obviously enhanced at the low-temperature regime (about 80K), resulting in the fact that spin thermoelectric figure of merit can reach about 40. Moreover, the spin thermoelectric figure of merit is always larger than the corresponding charge thermoelectric figure of merit. Therefore, the study shows that they can be used to prepare the ideal thermospin devices.

A metakaolin-based geopolymer was fabricated with 5 ratios of two different nanomaterials. On the one hand, silicon carbide nanowhiskers and, on the other hand, titanium dioxide nanoparticles. Both were placed in water and received ultrasonic energy to be dispersed. The effects on mechanical properties and reaction kinetics were analyzed. Compared to the reference matrix, the results showed a tendency to increase the flexural strength. Probably due to the geometry of the SiC nanowhiskers and the pore refinement by the nano-TiO₂ particles. The calorimetry curves showed that incorporating TiO₂ nanoparticles resulted in a 92% reduction in total heat, while SiC nanowhiskers produced a 25% reduction in total heat.

The application of nanotechnology in the food industry enables prioritization of consumers’ needs. Nanotechnology has the ability to provide new forms of control on food structure; therefore, this technology has higher industrial value. This paper briefly introduces the main concepts of nanotechnology and its correlation with size reduction performance. This paper also introduces the main nanobjects and their potential applications in food, and summarizes various studies and their applications in food industry.