Results 51 to 60 of about 22,317 (306)

Advancements in Silicon Anodes for Enhanced Lithium‐Ion Batteries Performance: Innovations Toward Next‐Gen Superbatteries

Battery Energy, EarlyView.
Advancing Anode Materials for Next‐Generation Energy Storage Applications. ABSTRACT Silicon (Si)‐based materials have emerged as promising alternatives to graphite anodes in lithium‐ion (Li‐ion) batteries due to their exceptionally high theoretical capacity.
Norshahirah Mohamad Saidi, Muhammad Amirul Aizat Mohd Abdah, Muhammad Norhaffis Mustafa, Rashmi Walvekar, Mohammad Khalid, Ajit Khosla   +5 more
wiley   +1 more source

Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques [PDF]

Biomacromolecules, 2024, 25, pp.3976 - 3989
We study the efficiency of several Asymmetrical Flow Field-Flow Fractionation (AF4) techniques to investigate the self-associating wheat gluten proteins. We compare the use of a denaturing buffer including sodium dodecyl sulfate (SDS) and a mild chaotropic solvent, water/ethanol, as eluent, on a model gluten sample.
arxiv   +1 more source

Causes et mécanismes de la perte de l’aptitude au fractionnement du maïs séché à haute température [PDF]

, 2007
Le séchage par entrainement d’air chaud dénature les principales familles des protéines du maïs, ce qui entraine la diminution de leur solubilité. Les températures élevées de séchage induisent également une diminution de l’aptitude à l’imprégnation d’eau
Bera, François, Deroanne, Claude, Malumba Kamba, Paul, Masimango, Thaddée   +3 more
core  

小麦グルテンの油脂結合特性に関する研究 [PDF]

, 1991
Glutens were obtained from nine varieties of wheat. These glutens differed in fat-binding properties. Glutens of american duram and canadian western No 1 indicated higher fat-binding capacities in case of butter.
TOMOMI TSUTSUI, ツツイ トモミ, 筒井 知己   +2 more
core   +1 more source

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review [PDF]

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into ...
Abang Zaidel, Adams, Ahrné, Ajila, Almajano, Anderson, Anil, Anjum, Arts, Attenburrow, Atwell, Autio, Aït Kaddour, Bagheri, Baltsavias, Bangur, Belton, Belton, Belton, BeMiller, Bilgiçli, Biliaderis, Bloksma, Borrelli, Bourquin, Boyer, Brennan, Burr, Bushuk, Chen, Collar, Cummings, Damodaran, Daniel, Danno, Dikeman, Dobraszczyk, Dobraszczyk, Dobraszczyk, Dobraszczyk, Erkkilaä, European Commission, Falcão-Rodrigues, Fan, Fardet, Faubion, Feeney, Fermin, Filipovic, Funami, Gelroth, Gomez, Gordan, Grassberger, Gupta, Gélinas, Gökmen, Haraszi, Hargreaves, Harvey, Hayta, He, Hoseney, Jaeger, Jenkins, Jenkins, Jiménez, Kaack, Kendall, Kent-Jones, Khatkar, Kim, Kokelaar, Kromhout, Krystallis, Kunzek, Kyoung Chun, Lagrain, Lagrain, Landillon, Leeds, Lefebvre, Lefebvre, Levi, Liyana-Pathirana, Lunn, Létang, Maforimbo, Manu, Michalska, Miller, Miller, Mondal, Mori, Nandini, Ng, Ottenhof, Peighambardoust, Pelucchi, Peters, Pirozi, Piteira, Pomeranz, Pommet, Popineau, Prasad Rao, Price, Prosky, Purlis, Renard, Ritota, Rosell, Rouillé, Rupasinghe, Sablani, Sangnark, Sasaki, Scheppach, Schofield, Scott, Shahidi, Shewry, Shewry, Shi, Singh, Song, Stathopoulos, Steffe, Sudha, Sudha, Sun, Sun-Waterhouse, Sun-Waterhouse, Thaipong, Toufeili, Trowell, Tsai, Van Soes, Vergara-Valencia, Vergnes, Von Elbe, Wang, Wang, Wang, Wegrzyn, Wellner, Wellner, Wesley, Wesley, Wieser, Wojdyło, Xu, Yilmaz, Zielinski   +153 more
core   +2 more sources

Food dependant exercise induced anaphylaxis a retrospective study from 2 allergy clinics in Colombo, Sri Lanka [PDF]

, 2015
The aetiology of anaphylaxis ranges from food, insect venom, drugs and various chemicals. Some individuals do not develop anaphylaxis with the offending agent unless ingestion is related temporally to physical exertion, namely food dependent exercise ...
Chandima Karunatilleke, Gathsauri Neelika Malavige, Nilhan Rajiva de Silva, Wasala Mudiyanselage Dhanushka Kuma Dasanayake   +3 more
core   +1 more source

Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]

, 2010
In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core   +1 more source

Characteristics of proteins that affect the vital wheat gluten quality to be used in bread-making [PDF]

, 2018
Orientador: Caroline Joy SteelTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O glúten vital (GV), extraído da farinha de trigo, é um ingrediente importante para a indústria de panificação, sendo ...
Ortolan, Fernanda, 1981-
core  

Gluten Sensitivity [PDF]

Annals of Nutrition and Metabolism, 2015
Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing food in subjects who are not affected by either celiac disease (CD) or wheat allergy (WA). The prevalence of NCGS is not clearly defined yet.
openaire   +2 more sources

Self‐Emulsifying Biocatalysis Based on an Amphipathic Protein BslA‐Modified Esterase Functioning as a Fine‐Tuned System for Oil Hydrolysis

Food Bioengineering, EarlyView.
BslA is a promising tool to create an robust self‐emulsifying biocatalysis platform by reducing the droplet sizes of emulsion and improving its stability. It could guarantee the efficient hydrolysis of astaxanthin esters catalyzed by Est3‐14 without extra emusifier, increasing the yield of free astaxanthin to 184 μg·mL−1.
Xiaoxuan Yao, Kunpeng Gao, Hao Dong, Qian Sun, Jingyuan Liu, Yang Hu, Jianan Sun, Xiangzhao Mao   +7 more
wiley   +1 more source