Results 121 to 130 of about 27,426 (211)

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson   +5 more
wiley   +1 more source

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha   +5 more
wiley   +1 more source

Penetration of hydroxyl radicals in the aqueous phase surrounding a cavitation bubble. [PDF]

open access: yesUltrason Sonochem, 2022
Peng K, Tian S, Zhang Y, He Q, Wang Q.
europepmc   +1 more source

Preoperative and Intraoperative Risk Factors for Short‐Term Corneal Endothelial Cell Loss After Phacoemulsification in Dogs: A Comparative Study

open access: yesVeterinary Ophthalmology, Volume 29, Issue 2, March 2026.
ABSTRACT Objective To investigate the short‐term impact of phacoemulsification on corneal endothelial cells and corneal thickness and identify associated risk factors. Animal Studied Twenty‐four dogs (33 eyes) scheduled for phacoemulsification to treat cataracts were evaluated.
Tae‐Won Yoon, Joon‐Young Kim
wiley   +1 more source

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