Results 61 to 70 of about 245,020 (344)
Advanced Functional Materials, EarlyView.Dry electrode technology revolutionizes battery manufacturing by eliminating toxic solvents and energy‐intensive drying. This work details two promising techniques: dry spray deposition and polymer fibrillation. How their unique solvent‐free bonding mechanisms create uniform microstructures for thicker, denser electrodes, boosting energy density and ...
Yuhao Liang +7 more
wiley +1 more source
Food Science & Nutrition, 2018 This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the
O. Ocheme +4 more
semanticscholar +1 more source
Novel Functional Materials via 3D Printing by Vat Photopolymerization
Advanced Functional Materials, EarlyView.This Perspective systematically analyzes strategies for incorporating functionalities into 3D‐printed materials via Vat Photopolymerization (VP). It explores the spectrum of achievable functionalities in recently reported novel materials—such as conductive, energy‐storing, biodegradable, stimuli‐responsive, self‐healing, shape‐memory, biomaterials, and
Sergey S. Nechausov +3 more
wiley +1 more source
Distribution of thiamin (Vitamin B1) and fat in wheat grain
Agricultural and Food Science, 1946 The chief purpose of the experiments has been to find out the thiamin content of the different parts of wheat grain. Special attention has been paid to the relation of the thiamin and fat content in germ, in the outer bran tissues, and in flours of ...
L. H. Pulkki, K. Puutula
doaj
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review.
Comprehensive Reviews in Food Science and Food Safety, 2019 Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the ...
S. Thakur +4 more
semanticscholar +1 more source
Advanced Materials Interfaces, EarlyView.Here, we present a nanotechnology approach to construct synthetic lipid rafts on the live T cell membrane, leveraging a versatile DNA origami‐enabled platform named as the “cholesterol nano‐patch” (CNP). Our investigation highlights the effectiveness of DNA nanotechnology in exploring the impact of nanoscale arrangement of cholesterols on the ...
Yunmin Jung +4 more
wiley +1 more source
Shipin gongye ke-jiIn this study, magnesium hydroxide-activated carbon composites were prepared by in-situ generation of magnesium hydroxide deposited on the surface of activated carbon to find green and environmentally friendly syrup decolorization material with high ...
Jinzu CHEN +7 more
doaj +1 more source
Legume flour as a natural colouring component in pasta production
Journal of food science and technology, 2019 In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta.
D. Teterycz +3 more
semanticscholar +1 more source
Advanced Materials Technologies, EarlyView.An all‐in‐one microfluidic platform consists of two‐layered PDMS channels integrated with a hydrogel microwell array. This platform enables flow‐driven tumor cell capture, enhanced spheroid formation within the microwells, and advective drug testing. ABSTRACT Effective cancer drug screening requires platforms that replicate the physiological complexity
Omar M. Rahman +2 more
wiley +1 more source
International Journal of Food Properties, 2020 The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties.
Muvhuso Mutshinyani +2 more
doaj +1 more source