Results 191 to 200 of about 17,595 (264)
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT While US and PEF treatments have been studied for native corn starch, their effects on the 3D printing behavior of pregelatinized corn starch (PGCS) remain largely unexplored. This study is among the first to link these non‐thermal treatments to enhanced functionality and printability of PGCS.
Saqib Gulzar +4 more
wiley +1 more source
Ameliorative Effect of Beetroot Against Folic Acid Deficiency: A Review
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Beets, as well as folic acid supplements, provide a possible nutritional intervention for nutritional insufficiency, and this is especially true in functional foods. Offering a holistic explanation of beetroot's medicinal properties, this paper explores the means by which its bioactive constituents can counteract the adverse effects of folic acid ...
Amara Rasheed +7 more
wiley +1 more source
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. [PDF]
Foods, 2019 Bouasla A, Wójtowicz A.
europepmc +1 more source
Short Side‐Chain Perfluorosulfonic Acid Aquivion: From Production to Application
Macromolecular Materials and Engineering, Volume 311, Issue 1, January 2026.This review presents the latest findings on the polymerization mechanism of the short side‐chain perfluorosulfonic acid (PFSA) Aquivion. Then, the state‐of‐the‐art of its applications is reported, spanning from proton and anion exchange membrane fuel cells and water electrolyzers to natural gas sweetening to heterogeneous catalysis for chemical ...
Samuele Delfino +6 more
wiley +1 more source
Macromolecular Materials and Engineering, Volume 311, Issue 1, January 2026.Polysaccharide‐based macromolecules including starch, chitosan, cellulose, pectin, and alginate are engineered into functional packaging films through structural design and targeted chemical modifications. Reinforcement, cross‐linking, and bioactive incorporation enable enhanced mechanical performance, barrier properties, and intelligent responsiveness,
Chang Yu, Hui Sun, Lin Yao, Yunxuan Weng
wiley +1 more source
Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking. [PDF]
Food Sci Biotechnol, 2019 Ma X, Ryu G.
europepmc +1 more source
Physico-Chemical Characteristics of Rice Bran Processed by Dry Heating and Extrusion Cooking [PDF]
, 2004 Himani Sharma +2 more
openalex +1 more source