Results 161 to 170 of about 2,318 (186)

Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein

Food Research International, 2022
Ya-Xin Wen
exaly  

Mechanism study on the formation of complex between Ca(II) and indigo carmine for potential food use as a colorant lake

Food Chemistry, 2020
Dongdong Yuan, Guorong Liu, Chengtao Wang   +2 more
exaly  

A Hyperspectral Camouflage Colorant Inspired by Natural Leaves

Advanced Materials, 2023
Dongjin Xie, Mei Zu
exaly  

Global lake responses to climate change

Nature Reviews Earth & Environment, 2020
Richard Iestyn Woolway, Benjamin M Kraemer, John D Lenters   +2 more
exaly  

Recent advances in Ponceau dyes monitoring as food colorant substances by electrochemical sensors and developed procedures for their removal from real samples

Food and Chemical Toxicology, 2022
Masoumeh Ghalkhani, Fatemeh Karimi, Ceren Karaman   +2 more
exaly  

Pigments, Lakes and Other Coloring Materials in Plastics

Industrial & Engineering Chemistry, 1937
J. H. Clewell, H. W. Paine
openaire   +1 more source

Colorant Pigments, Nutrients, Bioactive Components, and Antiradical Potential of Danta Leaves (Amaranthus lividus)

Antioxidants, 2022
Umakanta Sarker, Asif Iqbal, MD NAZMUL HOSSAIN   +2 more
exaly  

Mechanism Study of the Formation of Indigo Carmine–Aluminum Hydroxide Lake for Food Use

Journal of Food Science, 2019
Dongdong Yuan, Chengtao Wang
exaly  

The Physical Chemistry of Color Lake Formation. V. Hydrous Oxide - Alizarin Lakes

The Journal of Physical Chemistry, 1929
openaire   +1 more source

The Physical Chemistry of Color Lake Formation. IV. Red Congo Acids and Red Congo Lakes.

The Journal of Physical Chemistry, 1928
H. B. Weiser, R. S. Radcliffe
openaire   +1 more source