Results 41 to 50 of about 72,319 (349)
Advanced Electronic Materials, EarlyView.Composite‐based flexible electronics integrate biodegradable polymers, conductive networks, and multilayer device architectures to balance electrical performance, mechanical durability, and controlled degradation. Interfacial engineering and encapsulation regulate transport stability and operational lifetime, while programmed disassembly enables ...
Sayam, Sangho Cho
wiley +1 more source
Sulfide‐Based Electrolytes for All‐Solid‐State Sodium Batteries
Advanced Energy Materials, EarlyView.This review covers the structural features and synthesis strategies of sulfide‐based solid electrolytes, as well as critical challenges related to conductivity, interfacial and moisture stability, and scaling‐up for practical application in Sodium‐based All Solid‐State Batteries.
Han Yang +6 more
wiley +1 more source
Whole-crop cereals in dairy production [PDF]
, 2008 The four studies summarised and discussed in this thesis evaluate the use of whole-crop cereal silage (WCCS) for cattle in dairy production. The dry matter (DM) yield, chemical composition, digestibility, feed intake and milk production for WCCS were ...
Wallsten, Johanna
core +1 more source
Liang you shipin ke-jiTo improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat ...
JIANG Yu-lu +6 more
doaj +1 more source
Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
Техника и технология пищевых производств, 2023 Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough.
Svetlana I. Koneva +4 more
doaj +1 more source
Water mobility and microstructure of gluten network during dough mixing using TD NMR.
Food Chemistry, 2022 This work aimed to establish the relationships between flour components, dough behaviour and changes in water distribution at mixing. TD NMR was used to track water distribution in dough during mixing for different mixing times and hydration levels. Four
M. Dufour +7 more
semanticscholar +1 more source
Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality [PDF]
, 2022 High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat.
Wang, J.-R +16 more
core +1 more source
Journal of the American Oil Chemists' Society, EarlyView.Representation of the graphical abstract of the investigation of physicochemical, functional, and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. ABSTRACT It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted ...
Ana Vânia Carvalho +5 more
wiley +1 more source
Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread
Shipin gongye ke-jiIn order to meet people's demand for diversified and functional bread products, the effects of wheat flour substituted with purple rice (0, 3%, 6%, 9%, and 12%) and Morchella esculenta (0 and 3%) powder on the rheological behavior of dough, dietary fiber
Yuyue QIN +5 more
doaj +1 more source
Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench) [PDF]
Journal on Processing and Energy in Agriculture, 2013 In order to improve the use of common buckwheat (Fagopyrum esculentum Moench) in various food applications, it is important to better understand the impact of buckwheat inherent characteristics on product textural characteristics and palatability ...
Filipčev Bojana +4 more
doaj