Results 211 to 220 of about 14,773 (239)

Control Strategies in Guanine Biocrystallization

Angewandte Chemie, EarlyView.
Biological guanine crystals produce spectacular photonic phenomena in animals and hold great promise as new, sustainable optical materials. We review how organisms precisely control the structure, morphologies, and resulting optical properties of these crystals using a set of ingenious ‘design’ strategies, including control of pH, template‐directed ...
Shashanka S. Indri, Avital Wagner, Benjamin A. Palmer   +2 more
wiley   +2 more sources

Chemical Upcycling of Nitrile Butadiene Rubbers to Polyamines and Polyols by Chemoselective Catalytic Hydrogenation

Angewandte Chemie, EarlyView.
We demonstrate here the transformation of NBR (Nitrile butadiene rubber) including post‐consumer waste sourced from nitrile gloves and o‐rings into polyamines and polyols via ruthenium catalyzed hydrogenation. ABSTRACT We report here two new approaches for the chemical recycling/upcycling of nitrile butadiene rubber (NBR) to make either polyamines or ...
Alejandra Sophia Lozano Perez, Raymundo Marcial‐Hernandez, Harini Sampathkumar, Oluchi Emenike, Ketan Pancholi, Claire N. Brodie, Daniel M. Dawson, Amit Kumar   +7 more
wiley   +1 more source

Rising Inpatient Demands for Inherited Metabolic Disorders: Impact on Pediatric Capacity

American Journal of Medical Genetics Part A, EarlyView.
Maria Paula Silva, Kirsten Havens, Katherine Arduini, Anne Kozek, Erika Vucko, Joel Charrow, Joshua Baker, Carlos E. Prada   +7 more
wiley   +1 more source

Emulsifying Properties of Soybean Proteins. Part1 : Factors affecting the emulsifying propepeties

Emulsifying Properties of Soybean Proteins. Part1 : Factors affecting the emulsifying propepeties
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Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property

International Journal of Biological Macromolecules, 2021
Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics ...
Liang, Zhang, Ting, Xiong, Xian-Fen, Wang, Dong-Ling, Chen, Xu-Dong, He, Chen, Zhang, Chunsen, Wu, Qian, Li, Xiangli, Ding, Jian-Ya, Qian   +9 more
openaire   +2 more sources

The Emulsifying and De-emulsifying Properties of Some Microbial Polysaccharides

Acta Biotechnologica, 1980
AbstractZahlreiche mikrobielle Polysaccharide sind auf ihre Fäahigkeiten untersucht worden, Wasser‐ und ÖI‐Emulsionen zu brechen oder aber zu stabilisieren.Negativ geladene schwach verzweigte o‐Phosphonomannane mit einem relativ hohem Phosphorgehalt zeigen gute de‐emulgierende Eigenschaften.Mannane stellen schlechte De‐Emulgatoren dar, aber einige ...
D. G. Cooper, J. E. Zajic, J. M. Wood
openaire   +1 more source

Sodium dioctylphosphinate emulsifier properties

Colloid and Polymer Science, 2006
The properties of a scarcely studied twin-tailed surfactant, sodium dioctylphosphinate (SDOP), as emulsifier were studied. The SDOP hidrophile–lipophile balance (HLB) value was measured and the Davies HLB group number of the sodium phosphinate group was computed. The surfactant promotes the formation of water in petroleum ether emulsions.
Paula V. Messina, Valeria Verdinelli, Pablo C. Schulz   +2 more
openaire   +1 more source

Emulsifying properties of saturated polyesters

Die Makromolekulare Chemie, 1986
AbstractSaturated emulsifying polyesters (EPE's) with terminal carboxyl groups were prepared by melt condensation from 1,6‐hexanediol, 1,4‐butanediol, phthalic acid, and adipic acid. The EPE's were characterized by molar mass, acid number, and hydroxyl number. Micelle formation of the EPE in the neutralized state was studied.
Harald Baumann, Betina Joos, Werner Funke   +2 more
openaire   +1 more source

EMULSIFYING PROPERTIES OF WHEY PROTEIN

Journal of Food Science, 1980
ABSTRACT The effects of variables on the properties of the emulsion prepared from a whey protein dispersion and coconut oil were studied. Adsorption of the protein on to the fat globule surface was also investigated. A stable emulsion was obtained at the protein concentrations more than 2%.
KUNIO YAMAUCHI, MAKOTO SHIMIZU, TAKAMOTO KAMIYA   +2 more
openaire   +1 more source