Results 81 to 90 of about 696,395 (294)
Current Research in Food ScienceLipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1–24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w).
Federico Basso +8 more
doaj +1 more source
Advanced Science, EarlyView.Chemical switching of OGG1 by CMM‐98 accelerates oxidative DNA damage repair and enhances hepatocyte resilience during acetaminophen‐induced acute liver injury. By promoting efficient processing of OGG1‐generated repair intermediates, CMM‐98 reduces oxidative damage, preserves cellular integrity, and protects against acute liver failure, identifying ...
Zhenjun Zhao +25 more
wiley +1 more source
FoodsTo meet the expectations of European consumers, who prioritize agro-environmental factors and local resources, the substitution of fats (palm, coconut, shea) and achieving a balanced fatty acid profile in spreadable fats are gaining more attention.
Maureen Gerlei +4 more
doaj +1 more source
Advanced Science, EarlyView.Liquid‐metal interfaces provide dynamic reaction environments in which crystal growth, composition, and defect formation are intrinsically coupled. This Review reveals how interfacial oxidation, alloy thermodynamics, elemental migration, atmosphere, and processing govern defects in 2D post‐transition‐metal materials, and how these defects can be ...
Zhejun Hong +7 more
wiley +1 more source
Metallocene Polypropylene Crystallization Kinetic During Cooling in Rotational Molding Thermal Condition [PDF]
, 2013 This article is part of an ambitious project. The aim is to simulate mechanical properties of rotomolded part from micro-structure consideration. Main objective here is to consider metallocene polypropylene crystallization kinetic (PP) during cooling ...
Krawczak, P +6 more
core +1 more source
Understanding the Reaction Crystallization Process of Glycidyl Trimethyl Ammonium Chloride
, 2021 Reaction crystallization to produce glycidyl trimethyl ammonium chloride (GTA) via epichlorohydrin with gas-state trimethylamine was investigated. The crystallization process of the GTA gas-liquid reaction was optimized by a seed method.
Xujie Gao +8 more
core +1 more source
Angewandte Chemie International Edition, EarlyView.Myxoglucamide A—a novel glycolipopeptide isolated from myxobacteria—was synthesized, and activity‐based protein profiling identified aldo‐keto reductase 1C3 (AKR1C3) as its main target in human cells. Structure‐activity relationship studies, together with biophysical characterization and X‐ray crystallography, elucidated the structural basis of AKR1C3 ...
Thomas Siemon +9 more
wiley +1 more source
, 2001 Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten. Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of ...
Mullin, J W.
core
Crystallization in PLLA-Based Blends, and Composites
, 2023 Poly (lactic acid) (PLA) has gained attention due to its mechanical performance, optical transparency, renewability, biocompatibility and biodegradability in recent past.
Samanta, Pratick,, Nandan, Bhanu,
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source