Results 251 to 260 of about 13,029,393 (286)

Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks

, 1987
B. W. Berry, J. J. Smith, J. Secrist
semanticscholar   +1 more source

Physical and textural evaluation of some shortenings and margarines

, 1989
L. Deman, J. deMan, B. Blackman
semanticscholar   +1 more source

Broadband convolutional processing using band-alignment-tunable heterostructures

Nature Electronics, 2022
Pengfei Wang, Shi-Jun Liang, Xing Zhou
exaly  

Physical and textural characteristics of some North American shortenings

, 1991
L. Man, J. Man, B. Blackman
semanticscholar   +1 more source

Higher-order band topology

Nature Reviews Physics, 2021
Bi-Ye Xie, Hai-Xiao Wang, Xiujuan Zhang
exaly  

Band structure engineering and defect control of Ta3N5 for efficient photoelectrochemical water oxidation

Nature Catalysis, 2020
Yequan Xiao, Chao Feng, Faze Wang
exaly  

Atherosclerotic plaque tissue characterization in 2D ultrasound longitudinal carotid scans for automated classification: a paradigm for stroke risk assessment

Medical and Biological Engineering and Computing, 2013
U. Acharya, M. Mookiah, S. V. Sree, David M. Afonso, J. Sanches, S. Shafique, A. Nicolaides, L. Pedro, J. F. Fernandes, J. Suri   +9 more
semanticscholar   +1 more source

Texture of 3He-B in a spherical volume

Soviet Journal of Low Temperature Physics, 1988
A. D. Gongadze, S. V. Mikeladze
openaire   +1 more source

Influence of ethanol washing of the hydrous precursor on the textural and structural properties of zirconia

, 1992
P. Mercera, J. G. Ommen, E. Doesburg, A. J. Burggraaf, J. Ross   +4 more
semanticscholar   +1 more source

HIGH-MOISTURE EXTRUSION OF PLANT PROTEINS: PROCESS DESIGN, SAFETY AND TEXTURE PREDICTION

In recent years, consumer demand for high-protein foods has grown, reflecting broader dietary trends toward increased protein intake. Plant-based meat analogs have gained traction as potential sustainable alternatives to animal-based meat. These products are designed to mimic the organoleptic properties of conventional meat using plant-derived proteins.
openaire   +1 more source