Results 61 to 70 of about 23,089 (305)
Pickering‐Engineered Microparticles for Magnetically Guided Motion and Light‐Triggered Catalysis
Advanced Functional Materials, EarlyView.Magnetically responsive wax microparticles stabilized by hematite cubes through the Pickering emulsification strategy are developed, showing controlled size, motion, and light‐activated catalytic activity. Annealing under a magnetic field enhances their mobility and steering.
Chiara Ferlito +6 more
wiley +1 more source
Comprehensive study on gluten composition and baking quality of winter wheat
, 2022 Background and Objectives Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on
Schuster, Clemens +2 more
core +1 more source
Advanced Functional Materials, EarlyView.We introduce a capillary‐filtering‐based particle‐filling (CFPF) process that simultaneously forms vertical thermal pathways and electrical vias within µ‐pores. In situ microfluidic analysis reveals that capillary‐driven velocity gradients generate vorticity that governs µ‐platelet rotation and vertical alignment.
Yujin Mun +11 more
wiley +1 more source
Janus Photonic Graphics by Stratified Assembly of Two Distinct Colloids
Advanced Functional Materials, EarlyView.Double‐sided Janus photonic micropatterns with vivid structural colors are fabricated through a single‐step bottom‐up strategy. Density‐driven stratification and depletion‐mediated crystallization of PMMA and PS binary colloids lead to exclusive lattices on opposite surfaces under centrifugal force.
Young Geon Kim +4 more
wiley +1 more source
Frontiers in NutritionIntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature ...
Yamin Pei +14 more
doaj +1 more source
MATEC Web of Conferences, 2018 Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it
Pudjihastuti Isti +2 more
doaj +1 more source
Новые технологии, 2019 In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components ...
N. V. Sokol, E. A. Atroshchenko
doaj +1 more source
Advanced Healthcare Materials, EarlyView.Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng +16 more
wiley +1 more source
Study on the recipe and production process of highly hollow biscuit
Liang you shipin ke-ji, 2020 High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits.
SHI Zhong-lie, SHI Xin, XIAO Jing
doaj +1 more source
Test baking of chapati - development of a method.
, 1986 To develop a standard method for test baking chapati, studies were made on the standardization of conditions for preparing chapati dough. Variables considered were consistency and rolling characteristics, thickness of the dough sheet, time and temp.
Leelavathi, K. +2 more
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