Results 211 to 220 of about 75,208 (313)
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Comparative Reaction Modelling and k-Nearest Neighbors Analysis of <i>Cocos nucifera</i> Shell Thermal Degradation. [PDF]
Otaru AJ +4 more
europepmc +1 more source
Consumer Health Perceptions of Cows' Milk and Plant‐Based Milk Alternatives
ABSTRACT This study used a best‐worst scale experiment to reveal consumers' beliefs about the healthiness of selected cows' milk and plant‐based milk products based on their nutrition panels. We find that while there is heterogeneity in health perceptions, consumers overwhelmingly select skim milk as the healthiest milk product. Additionally, the cows'
Danielle M. Kaminski +2 more
wiley +1 more source
Solid-State Fermentation of Green Coconut Husk by <i>Penicillium roqueforti</i> for the Production of a Halotolerant Xylanase. [PDF]
Carvalho MS +11 more
europepmc +1 more source
A sulfur fixation strategy via magnesium oxide is proposed to address sulfur dissolution in hard carbon anodes for sodium‐ion batteries. This method focuses on modifying the morphological structure of the hard carbon material, leading to significantly improved electrochemical performance.
Zebin Song +5 more
wiley +1 more source
Impact performance and probabilistic reliability of natural fiber-reinforced standard and high-strength concrete. [PDF]
S AH, Kothandapani K.
europepmc +1 more source
Report on the devastated coconut areas in the Puttalam District [PDF]
Coconut Research Board, Report of the Technical Committee on Marginial Lands, RB, Sri Lanka
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