Results 101 to 110 of about 30,710 (299)

Multifunctional Design of Solid Polymer Electrolytes: Paving the Way for High‐Performance All‐Solid‐State Batteries

Carbon Energy, EarlyView.
This review provides a comprehensive and systematic overview of the multifunctional design strategies for solid polymer electrolytes (SPEs), a pivotal component for enabling high‐performance all‐solid‐state batteries (ASSBs). It begins with a detailed classification of SPE systems and elaborates on their respective molecular design principles. The work
Bin Man, Yuzhen Zhao, Bo Fu, Yulong Zeng, Yinwen Chen, Qingrui Liu, Wenjing Luo, Xin Li, Xuewei Li, Zikang Zhang, Yun Zheng, Sijie Liu   +11 more
wiley   +1 more source

Impact de la cristallisation des corps gras sur les propriétés des produits finis

Oléagineux, Corps gras, Lipides, 2005
In various food products, the fat phase which is almost essentially composed of triacylglycerols is found in a crystallized form at temperature of use or of storage.
Cansell Maud
doaj   +1 more source

Assessment of processing technologies which may improve the nutritional composition of dairy products – Overview of progress [PDF]

, 2007
Among consumers there is a growing demand for food products with a natural nutritional-physiological advantage over comparable conventional products. As part of an EU funded project, ALP is examining the possible impact of processing on nutritionally ...
Bisig, W., Busscher, N., Eberhard, P., Kahl, J., Mallia, S., Piccinali, P., Ploeger, A., Rehberger, B., Roose, M., Schlichtherle-Cerny, H., Wyss, U.   +10 more
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Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, EarlyView.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source

Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat

Current Research in Food Science
In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we
Christelle Lopez, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, Thomas Bizien   +5 more
doaj   +1 more source

Synthesis of Rice Husk-Based Zeolit using Hydrothermal Method and Its Detergent Builder Properties [PDF]

, 2015
Detergents are cleaning agents that consist of a complex formulation such as surfactants, builders, bleaching, fillers and other additives.
Alfiansyah, A., Arnelli, A., Astuti, Yayuk   +2 more
core   +1 more source

The Wonders of Vanilla: Celebrating the 150th Anniversary of Synthetic Vanillin

ChemFoodChem, EarlyView.
Xxxxxxx ABSTRACT The year 2024 marked the 150th anniversary of the first commercial production of vanillin, a milestone that revolutionized the global flavor and fragrance industry. In this review, the fascinating and uniquely rich history of vanilla is first highlighted, from its origins in the tropical forests of Mesoamerica, to its introduction to ...
Elisabetta Brenna, Francesco G. Gatti, Fabio Parmeggiani   +2 more
wiley   +1 more source

Bayesian Optimization of Solvent‐Free Thermal Amidation via Reactive Extrusion

Chemistry – A European Journal, EarlyView.
Thermal amidation between a carboxylic acid and an amine was successfully conducted in an extruder in the absence of solvent, coupling agent, or catalyst, relying on an adapted Bayesian Optimization protocol. Active pharmaceutical ingredient moclobemide was synthesized on a larger scale, achieving excellent yield and low Process Mass Intensity (PMI ...
Matthieu Lavayssiere, Xavier Bantreil, Frédéric Lamaty   +2 more
wiley   +1 more source

Simple Guanosine—Amino Acid Hybrids as Low Molecular Weight Hydrogelators

Chemistry – A European Journal, EarlyView.
Unexplored guanosine‐amino acid derivatives act as low molecular weight hydrogelators. Gelation is triggered by K+ ions and pH changes and relies on G‐quadruplex formation. Small changes in the amino acid structure have a strong impact on the mechanical properties of the gels.
Silvia Pieraccini, Samuele Ruffoli, Martina Occhi, Demetra Giuri, Devis Montroni, Claudia Tomasini, Stefano Masiero   +6 more
wiley   +1 more source

Variation in the apparent faecal digestibility of macronutrients and urinary energy excretion for three diets varying in fat and fibre content-- assessment of the Atwater factors and related energy conversion factors : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]

, 2007
Background: Current systems to estimate dietary metabolisable energy (ME), often based on Atwater factors, assume that diet ME can be accurately predicted based on a few chemical components and that the ME of components is constant across foods ...
Zou, Maggie Long
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