Results 121 to 130 of about 8,467 (226)

Merging Biocatalysis and Chemocatalysis in Flow: State‐of‐the‐Art and Future Directions for Sustainable Synthesis

Angewandte Chemie, Volume 138, Issue 25, 15 June 2026.
This review highlights recent advances in integrating biocatalysis and chemocatalysis in continuous flow to create streamlined, sustainable processes. It examines chemo‐enzymatic cascades combining at least one enzymatic and one chemical step, discusses challenges such as enzyme immobilization, leaching, and reactor clogging, and presents solutions ...
Petros Siasiaridis, Matteo Damian, Francesco G. Mutti   +2 more
wiley   +2 more sources

Synergistic effects of ultrasound and stirring on crystallization behavior of coconut oil: Physicochemical properties, crystallinity and potential mechanism. [PDF]

Food Chem X
Yang H, Fu Y, Xu S, Xue J, Cao J.
europepmc   +1 more source

From Yield to Flavor: The Role of Lipid Coatings in Beef Aging

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Lipid‐coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter‐aged beef). Thus, this study compared the wet‐aged and beef‐aged with different lipid‐based coatings: milk butter (butter‐aged), cocoa butter (cocoa‐aged), pork lard (lard‐aged), and beef tallow (tallow‐aged), all ...
Jonatã Henrique Rezende‐de‐Souza, Kathelen Lethicia Cavalheri Rodrigues Jacinto, Isaac de Lima Vieira, Gabriela Lima de Oliveira, Isabela Benfica de Barros, Flavio Andre Bolini Cardello, Dyana Carla Lima Hargreaves Noguera, Vanessa Cristina Francisco, Renata Tieko Nassu, Helena Maria Andre Bolini, Sérgio Bertelli Pflanzer   +10 more
wiley   +1 more source

Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties. [PDF]

Foods
Zuo Y, Yan G, Wang Y, Li Y.
europepmc   +1 more source

Cutaneous Crystal‐Storing Histiocytosis With Marginal Zone Lymphoma. A Case Report With A Striking Clinical Presentation

Journal of Cutaneous Pathology, Volume 53, Issue 7, Page 576-580, July 2026.
ABSTRACT Cutaneous crystal‐storing histiocytosis (CSH) is an extremely rare histopathologic finding of histiocytes accumulating crystals of immunoglobulin or paraproteins, often associated with lymphoplasmacytic malignancies. It commonly presents in a wide age range of both female and male adults with a history of a lymphoproliferative disorder ...
Ashton Arlen, Brad S. Graham, Gregory A. Hosler, Marsha C. Kinney   +3 more
wiley   +1 more source

When the Disperse Phase Crystallizes: How Surfactant Structure Shapes Interfacial Properties. [PDF]

Langmuir
Risse K, Drusch S.
europepmc   +1 more source

Thermal Management and Mechanical Properties of Epoxy‐Sandwich Composites Containing Microencapsulated Phase Change Material

Polymer Composites, Volume 47, Issue S2, Page S460-S473, 20 June 2026.
Schematic representation of a multifunctional sandwich composite consisting of face sheets and a PCM‐filled epoxy foam core, combining structural performance with thermal energy storage capability. ABSTRACT In this work, epoxy (EP) foams containing 10, 20, and 30 wt% of microencapsulated phase change materials (PCMs) were developed as potential cores ...
Laura Simonini, Silvia Santagiuliana, Alessandro Tomasini, Giulia Fredi, Alessandro Pegoretti   +4 more
wiley   +1 more source

Multi-Step Fractionation of New High Stearic Sunflower Oils. [PDF]

Foods
Salas JJ, Martínez-Force E, Bootello MA, Venegas-Calerón M.   +3 more
europepmc   +1 more source

Simple Guanosine—Amino Acid Hybrids as Low Molecular Weight Hydrogelators

Chemistry – A European Journal, Volume 32, Issue 23, 16 June 2026.
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

Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue. [PDF]

Sci Rep
Hamdy SM, Metwally AA, Deghedi MA, Abdelmontaleb HS.   +3 more
europepmc   +1 more source