Results 161 to 170 of about 64,474 (315)
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike +4 more
wiley +1 more source
Quantitative assessment of amylose dimerization process across force fields
, 2019 Jaya krishna Koneru, Jagannath Mondal
openalex +1 more source
Design of Polymer Inclusion Complex of Curcumin Using Amylose [PDF]
, 2012 Yuichiro Morita, Noriyoshi Matsumi
openalex +1 more source
eFood, Volume 7, Issue 1, February 2026.Physicochemical, rheological, and functional properties of treated Irvingia gabonensis kernels from Eastern Cameroon. ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used.
Ulrich Landry Kamdem Bemmo +6 more
wiley +1 more source
Sustainable Liquid Metal Composites for Soft Electronics and E‐Waste Reduction
Advanced Materials, Volume 38, Issue 5, 22 January 2026.Liquid metal (LM) composites embody recyclability, repairability, renewability, and resilience (4R), offering a sustainable route for soft electronics. With exceptional conductivity, stretchability, and eco‐friendly recovery, these systems enable closed‐loop lifecycles and reduce e‐waste.
Abdollah Hajalilou +2 more
wiley +1 more source
Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance [PDF]
Zhipeng Qiu +4 more
openalex +1 more source
Les amyloses rénales en néphrologie [PDF]
, 2019 G.C. Gassongo Koumou +6 more
openalex +1 more source