Results 71 to 80 of about 7,545 (189)
Petroleum, 2019 Guar gum and its derivatives have been the most commonly used polymers to increase the viscosity of fracture fluids. Ceramic proppants are vital products for enhancing oil and gas well productivity in low-permeability reservoirs.
Kanjicai Dong, Ming Wang, Chi Zhang
doaj +1 more source
Plant Direct, Volume 10, Issue 8, August 2026.ABSTRACT Cluster bean (Cyamopsis tetragonoloba L.) is usually grown for its high galactomannan content as an industrial crop. Young edible cluster bean pods are also eaten as a nutritious vegetable in many areas. There is little research on the effects of drought on pod yield or the nutritional content of edible cluster bean pods, even with the growing
Ali Sabah Alhasan, Heidar Meftahizade
wiley +1 more source
Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber.
Ceyda Dadalı, Yağmur Özcan
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.ANN and MLR models were developed to predict the moisture ratio of yoghurt during microwave‐assisted foam‐mat drying. The ANN model achieved superior predictive accuracy, while sensitivity analysis identified drying time and egg albumin concentration as the most influential process variables.
Nuray İnan‐Çınkır, Ayşe Nur Tonay
wiley +1 more source
Express Polymer Letters, 2007 Guar gum is a natural polysaccharide that has been explored for various applications. However, there is a limited number of studies in which guar gum has been used as a filler in a polymer. The effect of guar gum and its hydroxypropyl derivatives in unsaturated polyester composites were investigated with respect to their mechanical and chemical ...
M. A. Shenoy, D. J. D'Melo
openaire +2 more sources
Journal of Texture Studies, Volume 57, Issue 4, August 2026.Integrating microstructure, rheology, and tribology with sensory evaluation methods that capture dynamic changes in mouthfeel perception provides new insights into the gaps in sensory performance between plant‐based and conventional dairy products. ABSTRACT Despite an expanding market for plant‐based milks (PBMs), replicating the techno‐functional ...
James Makame +5 more
wiley +1 more source
Journal of the World Aquaculture Society, Volume 57, Issue 4, August 2026.Abstract Aquaculture has increasingly turned toward plant extracts' usage as functional additives, owing to their rich content of bioactive compounds that enhance growth performance, boost immune responses, and improve antioxidant capacity in cultured species.
Nader N. Hassona +9 more
wiley +1 more source
Rapid Identification of Edible Insect Species in Food Using MALDI‐TOF Mass Spectrometry
Rapid Communications in Mass Spectrometry, Volume 40, Issue 13, 15 July 2026.ABSTRACT Rationale Edible insects are emerging as sustainable, nutritious ‘foods of the future’ and are gradually introduced to the European market as novel foods. Ensuring consumer safety and preventing fraud requires legal regulation, which in turn depends on reliable analytical methods.
David Straka +9 more
wiley +1 more source
Colloids and InterfacesThe oral delivery of polyphenolic compounds such as rosmarinic acid (Ros) is limited by poor gastrointestinal stability and early release, resulting in low bioaccessibility.
Ayşe Selen Yildirim +1 more
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Materials Research ExpressThe structural properties of loess are susceptible to change when subjected to external loads and complex environments, leading to various geological disasters.
Xuewen Rong +5 more
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