Results 211 to 220 of about 147,012 (299)

A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine. [PDF]

Food Chem X
Wang LM, Zhang YX, Yang Q, Li K, Ma WC, Bai YH.   +5 more
europepmc   +1 more source

An Electrically Conducting Water‐based Reversible Adhesive

Advanced Electronic Materials, EarlyView.
A water‐based reversible glue is demonstrated. The glue has electrical properties similar to other conducting adhesives but can detach after an alkaline wash. Metal fillers are added to an aqueous mixture of polymer nanoparticles synthesized by emulsion polymerization. The nanoparticles are stabilized by poly(acrylic acid) chains bonded to them. The pH‐
Bassam A. Aljohani, Ama B. Asiedu‐Asante, Adriana Sierra‐Romero, Katarina Novakovic, Volker Pickert, Mark Geoghegan   +5 more
wiley   +1 more source

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing. [PDF]

Int J Food Sci
Sinsuwan S.
europepmc   +1 more source

Assessing Mesoscale Heterogeneities in Hard Carbon Electrodes Through Deep Learning‐Assisted FIB‐SEM Characterization, Manufacturing and Electrochemical Modeling

Advanced Energy Materials, EarlyView.
A combination of discrete and finite element method models for the current collector deformation and electrochemical performance analysis, respectively. The models are calibrated and validated with electrochemical and imaging data of hard carbon electrodes. These electrodes were manufactured with different parameters (slurry solid contents of 35 and 40
Soorya Saravanan, Imelda Cardenas‐Sierra, Pei Sun, Hari Raj, Daniele Duranti, Mahnoor Nafees, Edoardo Rossi, Marco Sebastiani, Paul Vigneaux, Martin Petit, Maxime Moreaud, Francisco Fernandez, Alejandro A. Franco   +12 more
wiley   +1 more source

Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt Concentrations. [PDF]

Foods
Cao J, Corstens M, Schroën K.
europepmc   +1 more source

Engineering Trace‐Amount Electrolyte Additives for Aqueous Zinc Batteries

Advanced Energy Materials, EarlyView.
Large‐amount additives primarily modify the bulk electrolyte by coordinating with Zn2+ or reshaping the hydrogen‐bond network, thereby altering the overall solution chemistry. In contrast, trace‐amount additives mainly operate at the electrode–electrolyte interface, regulating Zn deposition through electric double‐layer modulation, interfacial ...
Zhaoxin Li, Jinhua Guo, Longjun Chang, Zhenyu Jiang, Shuchang Liu, Chao Wang, Qi Liu, Baohua Li, Zhiqiang Niu, Qing Li   +9 more
wiley   +1 more source

Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability. [PDF]

Foods
Lei H, Liu X, Zhao W, Lin S, Lin J, Li J, Zeng X, Han Z.   +7 more
europepmc   +1 more source

Lignosulfonate Salt Tolerance and the Effect on Emulsion Stability. [PDF]

ACS Omega, 2020
Ruwoldt J, Planque J, Øye G.
europepmc   +1 more source

Dual Impact of Long‐Lived Localized Carriers Induced by Restricted Hole Transfer in Organic Photovoltaics and Photocatalytic Hydrogen Evolution

Advanced Energy Materials, EarlyView.
This work clarifies why organic semiconductors perform differently in photovoltaic devices and photocatalytic nanoparticles. By examining D18:Y5 and PM6:Y6 systems, we show how aggregation, exciton lifetime, and interfacial charge transfer behavior govern energy‐conversion pathways.
Gayoung Ham, Sanghyeok An, Wooteak Jung, Hyun Min Kwon, Seonghyeon Kang, Jaehyuk Lee, Sowon Kim, Changwoo Park, Damin Lee, Young Yong Kim, Sungjin Jo, Chang Yun Son, Sae Byeok Jo, Dae Sung Chung, Hyojung Cha   +14 more
wiley   +1 more source

Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility. [PDF]

Foods
Chen J, Hu F, Guo J, Zhang W, Wu Z.
europepmc   +1 more source