Results 251 to 260 of about 2,312,226 (304)
Advanced Functional Materials, EarlyView.ABSTRACT Electronic waste has emerged as a major environmental challenge, driven by the massive consumption and a limited lifetime of modern electronic devices, stimulating the development of sustainable electronics. Here, an all‐biomaterial gelatin‐choline‐citric acid ([Ch][CA]) ionogel is developed as an active binder to realize self‐sintered ...
Lin Guo +10 more
wiley +1 more source
Advanced Functional Materials, EarlyView.A swelling‐programmed micropatterned hydrogel guides adherent cells through a controlled transition from cell–matrix anchoring to cadherin‐mediated cell–cell compaction, enabling rapid assembly of high‐viability spheroids with defined size and morphology.
Han Gyeol Nam +8 more
wiley +1 more source
Advanced Functional Materials, EarlyView.The citric acid/urea (CA‐Urea) precursor system offers a versatile, scalable route to carbon dots with tunable luminescence and multifunctionality. Mechanistic insights into precursor chemistry and reaction parameters have enabled doping, surface modification, and hybridization strategies, yielding CDs for luminescent devices, sensing, catalysis ...
Yupeng Liu +10 more
wiley +1 more source
Metachromatic Butterfly Bile Pigments for Multi‐Level Optical Security Films
Advanced Functional Materials, EarlyView.Bio‐derived optical security materials are manufactured by embedding butterfly‐based pigments in polymer films. Tunable color and fluorescence responses arise from concentration‐controlled metachromasy, enabling spatially encoded patterns with distinct visible, UV‐active, and spectral signatures.
Limin Wang, Bodo D. Wilts
wiley +1 more source
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Alcohol retention in food preparation
Journal of the American Dietetic Association, 1992We conducted this study to document the extent of alcohol lost in food preparation. Six recipes were selected to examine alcohol loss due to various methods of preparation. The preparation methods included applying no heat and refrigerating overnight, adding alcohol to a hot sauce, flaming, oven baking, simmering for a short time, and simmering for a ...
J, Augustin +4 more
openaire +2 more sources
Food Multiphosphates—Preparation and Properties
Journal of Agricultural and Food Chemistry, 2009Test results of the equilibrium between potassium mono- (ortho), di-, and triphosphates present in products of condensation of potassium orthophosphate mixtures, with regard to the molar ratio K/P, are discussed. Tests were performed within the molar ratio K/P range of 1.5 to 2.0.
Barbara, Cichy +2 more
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Traditional Maori food preparation methods and food safety
International Journal of Food Microbiology, 2001Descriptions were obtained from Maori elders knowledgeable in traditional methods for the processing of Tiroi (mussels and Puha), Kina (sea urchins), Kanga Kopiro (fermented maize) and Titi (muttonbird). Information for a number of variations of each method was transformed into process flow charts, and these charts were analysed using a HACCP-based ...
R, Whyte +4 more
openaire +2 more sources