Results 71 to 80 of about 32,863 (314)

Preparation and Properties of Foamed Cellulose-Polymer Microsphere Hybrid Materials for Sound Absorption

open access: yesBioResources, 2016
Sustainability and eco-efficiency are presently directing the development of the next generation of acoustic materials. In this work, foamed cellulose-polymer microsphere (PM) hybrid materials, having sound-absorbing capability, were prepared by ...
Fan Cheng   +6 more
doaj   +1 more source

Intellectual property as complex innovation projects component [PDF]

open access: yes, 1997
The materials presented the possibilities development of intellectual property complex innovation projects modern highly effective science-based problems of improving the use of wastes of different industries on a complex enterprise that can provide all ...
Bethke, S.   +8 more
core   +1 more source

Interaction between Molten Al‐Killed Mn–B Steel and Carbon‐Bonded MgO Refractories Based on Recyclates

open access: yesAdvanced Engineering Materials, EarlyView.
High‐temperature interactions between low‐sulfur Al‐killed Mn–B steel and MgO–C refractories (0 and 50 wt% recyclates) are studied via finger immersion tests (1600 °C). Surface‐active elements influence infiltration. MgO/CaS layer forms, along with spinel and calcium silicate.
Matheus Roberto Bellé   +5 more
wiley   +1 more source

Egg white foam : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]

open access: yes, 2013
Egg white is extensively utilized as a functional food material in food processing due to the multiple functional roles of egg white proteins such as foaming, gelling and emulsifying properties.
Altalhi, Arwa Saleh
core  

Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]

open access: yes, 2013
Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle   +3 more
core   +1 more source

Study on Foaming Quality and Impact Property of Foamed Polypropylene Composites [PDF]

open access: yesPolymers, 2018
In the present work, foamed polypropylene (PP) composites were prepared by chemical foaming technology, and the foaming quality and impact property of the foamed PP composites were studied. The results showed that the foaming quality was significantly improved after the introduction of thermoplastic rubber (TPR) and polyolefin elastomer (POE ...
Gong, Wei   +7 more
openaire   +2 more sources

Air‐Pressure–Actuated Vibroacoustic Metamaterial With Tunable Bandgap: Design, Modeling, and Characterization

open access: yesAdvanced Engineering Materials, EarlyView.
This article presents the design, modeling, and characterization of air‐pressure–actuated programmable vibroacoustic metamaterials (PVAMM). The study focuses on leveraging air pressure to dynamically tune resonance frequencies for effective noise attenuation.
William Kaal   +2 more
wiley   +1 more source

Kesan penggunaan koswer multimedia animasi visual terhadap pencapaian pelajar dalam mata pelajaran matematik [PDF]

open access: yes, 2015
Ramai pelajar yang bermasalah dalam topik Pelan dan Dongakan. Ini kerana pelajar sukar untuk membayangkan objek yang tersembunyi melalui proses pengajaran dan pembelajaran (P&P) secara konvensional.
Ahmad, Z.   +6 more
core   +1 more source

Effect of Laser Deoxidation on Adhesive‐Bonded Aluminum in an Oxygen‐Free Atmosphere

open access: yesAdvanced Engineering Materials, EarlyView.
This study investigates laser ablation of aluminum under oxygen‐free conditions. The goal is to produce oxide‐free substrates that enable improved adhesive bonding with epoxy. Optimized laser parameters (90% overlap, 300 µJ) combined with oxide‐free substrates result in the highest tensile strength of the adhesive bond.
Sandra Gerland   +5 more
wiley   +1 more source

Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols

open access: yesGastronomy
Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites.
Takako Koriyama   +2 more
doaj   +1 more source

Home - About - Disclaimer - Privacy