Results 81 to 90 of about 23,089 (305)
Positively Charged Polymer‐Brush MOFs for Large‐Area, Pressure‐Resistant Gas Separation Membranes
A universal POPA strategy enables positively charged polymer‐brush MOFs with self‐adaptive interfacial interlocking to resist aggregation under fast processing. This design ensures seamless dispersion within large‐area selective layers, achieving 1 m‐wide roll‐to‐roll fabrication of pressure‐resistant MMCMs with tunable CO2 separation performance ...
Yi Yang +11 more
wiley +1 more source
Ultra‐Confinement of Polaritons in Single Atomic Layer Ag Photonic Quantum Dots
Strong confinement of surface phonon polaritons of silicon carbide was achieved in photonic quantum dots fabricated from van der Waals heterostructure of epitaxial graphene over single‐atomic layer silver. Scattering‐type scanning near‐field optical microscopy combined with an analytical approach, developed to reveal local propagation constants with ...
Xinyi Li +10 more
wiley +1 more source
Development of a small-scale variant of the Rapid Mix Test experimental bread baking
To determine wheat quality, an experimental 80 g variant (mini-RMT) of the standard 1050 g Rapid Mix Test (RMT) was developed. Ten samples of wheat flour with known RMT values were analysed using the method.
Tibor SEDLÁČEK, Pavel HORČIČKA
doaj +1 more source
Performance Assessment of Dual-Powered Baking Oven Developed from Locally Sourced Materials
In this study, a dual-powered baking oven (electric and gas) was developed using locally available materials with the aim of investigating the performance of the constructed oven using standard test procedure.
Garkuwa, H., Awode, E. I., Abutu, J.
core
Oxygen‐releasing hydrogels are widely used to support cell survival in 3D cultures and to promote wound healing. However, incorporating catalase to convert H2O2 into O2 often generates additional oxygen bubbles, leading to material instability which rarely addressed.
Sukulya Bunuasunthon +3 more
wiley +1 more source
The development and evaluation of a bread baking intervention [PDF]
Bread is part of the Norwegian food culture, and a large part of our daily diet. However, the intake of fibre and hole grains is to low, and the Norwegian government encourages an increase in the intake of wholemeal bread and cereals.
Jensen, Line
core +1 more source
<p>This study aimed to investigate the effect of bread ingredients and baking techniques on the viability of Bacillus coagulans GBI-30 spores during baking and in vitro digestion conditions. After baking, the highest B.
Tontul, Sultan Arslan +2 more
core +1 more source
PEMBERIAN DAGING AYAM DAN BAKING SODA SEBAGAI UPAYA PENINGKATAN KUALITAS KERUPUK AMPLANG
The objectives of the study were to determine the best composition between meat chicken and baking soda to obtain quality of amplang chips. The study used Completely Randomized Design (CRD) factorial with two factors.
Rusdiana, Endang, Santosa, Budi
core +1 more source
We report electrochemical quantum capacitance spectroscopy as an ambient, in situ probe for defect‐mediated electronic structure at 2D material interfaces. Using monolayer MoS2, the method resolves band edges and vacancy states, tracks sulfur‐vacancy evolution during hydrogen evolution, and links interfacial density‐of‐states changes to nearly ...
Mengyu Yan +9 more
wiley +1 more source
Mimicking Human Perspiration: A Layered Microfluidic Skin Phantom With Tunable Hydrodynamics
A multilayer microfluidic skin phantom based on thermoplastic elastomers is developed to mimic human perspiration. Spatially controlled wettability enables capillary‐driven transport and controlled droplet formation at the surface, resembling sweat gland behavior.
Chunyu Yang +5 more
wiley +1 more source

