Results 51 to 60 of about 30,710 (299)

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.
core  

Eutectozymes as Soft Hybrid Materials for Advanced Biocatalysis

Advanced Materials, EarlyView.
Eutectozymes are sustainable hybrid materials that embed a GOx–HRP cascade within hydrophobic eutectogels featuring a dual supramolecular–covalent network. This architecture preserves native enzyme structure and stability, enables efficient heterogeneous biocatalysis in aqueous media, and positions eutectogels as robust platforms for next‐generation ...
Manuel Eduardo Martinez Cartagena, Lucia Suarez, Aitor Ontoria, Francisca J. Benitez, Elixabete Rezabal, María Soledad Orellano, Marcelo Calderón, Cristián Huck‐Iriart, Agustin S. Picco, Matias L. Picchio, Ana Beloqui   +10 more
wiley   +1 more source

Investigating the Role of CNP and CNP Aggregates in the Rheological Breakdown of Triglyceride Systems

Crystals
In 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, Fien De Witte, Tom Rimaux, Koen Dewettinck, Filip Van Bockstaele   +4 more
doaj   +1 more source

Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation [PDF]

, 2013
This study investigates fouling of membranes during membrane distillation (MD) of two model dairy feeds — skim milk and whey, as well as their major single components.
Duke, Mikel, Gray, Stephen R, Hausmann, Angela, Sanciolo, Peter, Schroen, Karin, Vasiljevic, Todor, Weeks, Mike   +6 more
core   +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, Bin Cui, Xumin Huang, Xiaoyu (Rayne) Zheng, T. Thang Vo‐Doan, Ruirui Qiao   +5 more
wiley   +1 more source

Structural Build-Up and Stability of Hybrid Monoglyceride–Triglyceride Oleogels

Gels
Oleogelation 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, Antonia Dewettinck, Koen Dewettinck, Filip Van Bockstaele   +3 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, Collignan, Antoine, Pina, Michel   +2 more
core  

Streptavidins Coordinate Biotin Sequestration and Self‐Resistance Within a Biotin‐Pathway Antibiotic Network

Advanced Science, EarlyView.
A conserved genomic region between two streptavidin genes in Streptomyces packages biosynthetic gene clusters for diverse biotin‐pathway antibiotics: acidomycin, stravidin, the new non‐proteinogenic amino acid ANDA, and the new BioA inhibitor α‐methyl‐KAPA.
Sumire Kurosawa, Jingjun Mo, Xiaotong Diao, Feng Xie, Tingting Wang, Haowen Zhao, Dalei Wu, Rolf Müller, Chengzhang Fu   +8 more
wiley   +1 more source

Oils and fats on food: is it possible to have a healthy diet? [PDF]

, 2017
Oils and fats are an important part of our diet as components of many food formulations. Thus, they are retailed for domestic or hostelry uses and broadly used by food industry for the elaboration of margarines, ice cream, canned food, pre-cooked ...
Garcés Mancheño, Rafael, Martínez-Force, Enrique, Salas, Joaquín J., Venegas Calerón, Mónica   +3 more
core   +2 more sources

COMPOSIÇÃO QUÍMICA E TEMPERATURA DE CRISTALIZAÇÃO DE ÉSTERES OBTIDOS DE QUATRO ÓLEOS VEGETAIS EXTRAÍDOS DE SEMENTES DE PLANTAS DO CERRADO

Química Nova, 2015
The seed oils from four plants (Scheelea phalerata, Butia capitata, Syagrus romanzoffiana, Terminalia cattapa) found in Mato Grosso do Sul were extracted at good yields. Alkaline transesterification of these seed oils to esters using methanol and ethanol
Luciane Pierezana, Márcia Regina Pereira Cabral, Deluana Martins Neto, Jusinei Meireles Stropa, Lincoln Carlos Silva de Oliveira, Dilamara Riva Scharf, Edésio Luiz Simionatto, Rogério César de Lara da Silva, Euclésio Simionatto   +8 more
doaj   +1 more source