Results 91 to 100 of about 4,542 (299)
Shaping Matter with Acoustic Waves: From Particles to Functional Structures
Acoustic‐directed assembly is reviewed as a materials‐oriented strategy for organizing particles, polymers, metals, and biological systems into functional structures. The review distinguishes reversible manipulation from permanent structure formation through medium fixation, particle fixation, and in situ material generation, highlighting routes toward
Avraham Kenigsberg +5 more
wiley +1 more source
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced
Shuang ZHENG +4 more
doaj +1 more source
The present study envisaged optimization and evaluation of corn starch (CS) level as a fat replacer in buffalo calf meat. A total of four treatments of sausages viz. Control: 20% fat, T-1: 3% CS, T-2: 6% CS, T-3: 9% CS were tried to select suitable level
P. K. Singh +4 more
core +1 more source
Innovative hybrid nanoassemblies installed with ferrocene, D‐α‐tocopherol succinate, and phloretin exploit the metabolic vulnerability of triple‐negative breast cancer under glucose starvation. By blocking glucose uptake, this single nanoplatform simultaneously orchestrates apoptosis, disulfidptosis, and ferroptosis to achieve synergistic and ...
Song Yi Lee +10 more
wiley +1 more source
Effect of electro-activated ascorbate solution (EAS) on physico-chemical properties of processed meat produced with animal fat and xanthan-canola protein Pickering emulsion (PE) as total fat replacer was investigated. EAS was used as water replacement (0,
Mahsa Rezaee +2 more
doaj +1 more source
In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated.
Seda Yalcin
doaj +1 more source
Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [PDF]
Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam fOll11ulasi biskut.
Yahya, Mohammad Noor Adros
core
Microparticles of dietary fiber for its use as a fat replacer
The overconsumption of dietary fat contributes to chronic diseases such as obesity, diabetes 2, and cancer, (WHO, 2016). Thus, fat reduction has become one of the major concerns in the food industry and research communities.
Silva Zamora, Rocio
core
Hydrogel Microtube Drug Carrier for Catheter‐Based Intravascular Therapy
This paper proposes hydrogel microtube carriers composed of barium alginate gel, enabling long‐term vascular retention without interrupting blood flow. Intravascular treatments have long been attracting attention for therapeutic efficacy, yet practical delivery methods remained unestablished.
Shota Sato +8 more
wiley +1 more source
Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated.
Hala A. Ali +3 more
doaj +1 more source

