Results 51 to 60 of about 1,220,439 (309)
Solid-Liquid Equilibria Modelling for triacylglycerols exhibiting multiple solid phases [PDF]
, 2009 Important end-use properties of vegetable oils based edible products are strong related to the equilibrium between a solid crystalline network and a liquid phase.
Carrillo Le Roux, Galo +2 more
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Recent Advances on Thermochromic Inks for Security Applications
Advanced Materials Technologies, EarlyView.Thermochromic security inks have garnered interest in recent years as security elements for authentication, information encryption, and anti‐counterfeiting. This review outlines different types of thermochromic materials, how they have been developed as functional inks, and how advancements in property enhancement, sustainability, and printing ...
Duarte B. Oliveira +5 more
wiley +1 more source
CrystalsIn many food applications, the mechanical properties of fats play a critical role in determining the processing performance of fat-rich products. In fact, fat crystal networks form a particular class of soft materials that exhibit viscoelastic properties.
Ivana A. Penagos +4 more
doaj +1 more source
Influence of factors involved in chicken fat dry-fractionation [PDF]
, 2004 Dry fractionation of fats and oils involves selective crystallization of the most saturated triglycerides through cooling of the melted fat, followed by filtration. This process is the most inexpensive and requires no chemical additives. It is difficult,
Arnaud, Elodie +2 more
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The dynamic organization of fungal acetyl-CoA carboxylase [PDF]
, 2016 Acetyl-CoA carboxylases (ACCs) catalyse the committed step in fatty-acid biosynthesis: the ATP-dependent carboxylation of acetyl-CoA to malonyl-CoA. They are important regulatory hubs for metabolic control and relevant drug targets for the treatment of ...
Hagmann, Anna +4 more
core +1 more source
Structure and mechanical properties of fat crystal networks [PDF]
, 2002 Publisher Summary This chapter discusses structural and mechanical properties of fat crystal networks. Lipids used as food are either in the form of constituents in foods such as milk, cheese, spreads, etc. or in the form of "visible" fats such as butter, lard, ghee, etc. Dietary lipids assume an important role in human nutrition.
Suresh S, Narine, Alejandro G, Marangoni
openaire +2 more sources
3D Printing of Soft Robotic Systems: Advances in Fabrication Strategies and Future Trends
Advanced Robotics Research, EarlyView.Collectively, this review systematically examines 3D‐printed soft robotics, encompassing material selections, function integration, and manufacturing methodologies. Meanwhile, fabrication strategies are analyzed in order of increasing complexity, highlighting persistent challenges with proposed solutions.
Changjiang Liu +5 more
wiley +1 more source
Structural Build-Up and Stability of Hybrid Monoglyceride–Triglyceride Oleogels
GelsOleogelation is an alternative oil structuring route to formulate (semi-)solid fats with a reduced amount of saturated fats. Monoglycerides have been identified as effective gelators; however, their application potential can be limited due to challenges ...
Kato Rondou +3 more
doaj +1 more source
Gels, 2023 Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of
Victor Cedeno-Sanchez +6 more
doaj +1 more source
Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling [PDF]
, 2018 Isothermal crystallization kinetics of unseeded and seeded cocoa butter and milk chocolate is experimentally investigated under quiescent conditions at different temperatures in terms of the temporal increase in the solid fat content.
Jeelani, S., Padar, S., Windhab, E.
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