Results 121 to 130 of about 2,851 (220)

Bioconversion and characterization of watermelon rind waste‐based microcrystalline cellulose: A green alternative to synthetic reinforcements

open access: yesPolymer International, Volume 75, Issue 9, Page 818-831, September 2026.
Microcrystalline cellulose (MCC) was extracted from watermelon rind using acid hydrolysis. MCC can be efficiently used as reinforcement in biofilms and biocomposites. Abstract The increasing accumulation of agricultural waste from watermelon (Citrullus lanatus) represents a substantial environmental concern, particularly in view of the extensive ...
Indran Suyambulingam   +7 more
wiley   +1 more source

Higher representation stability for ordered configuration spaces

open access: yesJournal of Topology, Volume 19, Issue 3, September 2026.
Abstract Using factorization homology with coefficients in twisted commutative algebras (TCAs), we prove two flavors of higher representation stability for the cohomology of (generalized) configuration spaces of a scheme/topological space X$X$. First, we provide an iterative procedure to study higher representation stability using actions coming from ...
Quoc P. Ho
wiley   +1 more source

Engineering Strategies to Suppress Thermal Runaway Propagation in Lithium‐Ion Battery: Mechanisms, Metrics, Materials, and Evaluation Methods

open access: yesAdvanced Science, Volume 13, Issue 44, 7 August 2026.
Thermal runaway propagation can transform a single‐cell failure into a system‐level hazard in lithium‐ion battery packs. This review clarifies how heat transfer, gas venting, combustion, and configuration govern cell‐to‐cell failure, and links measurable metrics, pathway‐oriented suppression materials, and experimental/modeling tools to guide safer ...
Jinrong Su   +15 more
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

open access: yeseFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene   +7 more
wiley   +1 more source

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