Results 171 to 180 of about 36,060 (256)
Dimensionality Engineering of 1D, 2D, and 3D High‐Entropy Alloys for Advanced Electrocatalysis
Small Structures, Volume 7, Issue 5, May 2026.This review summarizes recent advances in the synthesis and electrocatalytic applications of high‐entropy alloys (HEAs) in 1D, 2D, and 3D forms. We highlight the unique structural advantages and superior performance of dimensionally engineered HEA in key electrocatalytic reactions, including water splitting, hydrogen oxidation, alcohol oxidation, CO2 ...
Jing Yang +6 more
wiley +1 more source
Production of O Radicals from Cavitation Bubbles under Ultrasound. [PDF]
Molecules, 2022 Yasui K.
europepmc +1 more source
Water Environment Research, Volume 98, Issue 5, May 2026.CFD integrated with AI provides a next‐generation framework for optimizing aeration systems in wastewater treatment plants, improving oxygen transfer, addressing scale‐up limitations, and enabling energy‐efficient, low‐carbon operation. ABSTRACT Wastewater treatment plants (WWTPs) are facing dual pressures of increasing influent variability and the ...
Egemen Aras, Damla Yilmaz Çelik
wiley +1 more source
Investigation of the Dynamics of Cavitation Bubbles in a Microfluidic Channel with Actuations. [PDF]
Micromachines (Basel), 2022 Shang X, Huang X.
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
Analytical optimization of the cutting efficiency for generic cavitation bubbles. [PDF]
Biomed Opt Express, 2021 Arba-Mosquera S +3 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source
Wall wettability effect on process of collapse of single cavitation bubbles in near-wall region using pseudo-potential lattice Boltzmann method. [PDF]
Heliyon, 2022 Yang Q, He X, Peng H, Zhang J.
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi +4 more
wiley +1 more source
Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
wiley +1 more source