Results 81 to 90 of about 25,041 (202)
Increasing pea protein isolate (0%–35%) in wheat‐based inks enhanced viscoelastic modulus and post‐shear viscosity, improving self‐supporting capacity after 3D printing. However, elevated temperature (50°C) increased the loss factor (tan δ), reducing printing fidelity. Optimal printability was achieved at 20°C with 25% PPI and 50% water.
Chengyi Yang +7 more
wiley +1 more source
Potential and Trend of MXene in Smart Biocomposites Applications: A Review
MXene‐based biocomposites emerge as a promising class of multifunctional materials that integrate the exceptional electrical, thermal, and electrochemical properties of MXenes with the biocompatibility and sustainability of biopolymers. This review examines their synthesis, fabrication, and structure–property relationships while highlighting ...
Joy Chigozie Anene‐Amaechi +3 more
wiley +1 more source
The Effect of κ-Carrageenan on Porcine Sperm Cryo-Survival
κ-Carrageenan is a sulfated polysaccharide from red seaweed with substantial antioxidant activities. This study aimed to investigate the effect of κ-Carrageenan treatment on frozen–thawed (FT) porcine semen quality.
Areeg Almubarak +4 more
doaj +1 more source
The Effect of Acute and Chronic Morphine on Some Blood Biochemical Parameters in an Inflammatory Condition in Gonadectomized Male Rats [PDF]
Background: Opiates affect blood factors as well as pain and inflammation in a gender-dependent manner. The aim of the present study was to evaluate the effects of morphine on serum glucose, cholesterol, triglycerides, and urea in gonadectomized and ...
Mohadeseh Chahkandi +2 more
doaj
Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
The present opinion deals with the re‐evaluation of the safety of food‐grade carrageenan (E 407) and processes Eucheuma seaweed (E 407a) used as food additives.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +27 more
doaj +1 more source
Structure–property relationships in gelatine‐based systems reinforced with cotton cellulose nanocrystals revealed enhanced mechanical, optical and barrier properties for sustainable coating applications. ABSTRACT This study investigates structure–property relationships in gelatine‐based systems reinforced with cotton cellulose nanocrystals (CNCCs, 0 ...
Luan dos Santos Bispo de Souza +2 more
wiley +1 more source
ABSTRACT Ceratonia siliqua L. (C. siliqua), commonly known as the carob tree, is an evergreen species of the Fabaceae family native to the Mediterranean basin and increasingly cultivated worldwide. Traditionally valued as animal feed and a natural sweetener, it has recently gained recognition as a multifunctional plant resource with nutritional ...
Anis Ben Hsouna +16 more
wiley +1 more source
Allergenicity of α‐Gal‐Containing Products
Allergy, EarlyView.
Frederik Bloch Mangaard +4 more
wiley +1 more source
Hyperspectral imaging and an optimized stacking ensemble learning model are developed for rapid, nondestructive toxicological assessment of fish meat. This framework integrated multiple machine learning classifiers to accurately distinguish toxicologically contaminated fish from fresh samples using both reduced (25‐band) and full (224‐band) spectral ...
Muhammad Aqeel +5 more
wiley +1 more source
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati +3 more
wiley +1 more source

