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Self‐Healing Starch‐Based Ionogels with Hydroneutral Dipole–Dipole Interactions

Advanced Science, EarlyView.
This work introduces starch‐based, conductive, underwater‐healable, and transparent ionogels for soft electronics (SCUTEs). Starch macromolecules are partially substituted with cyanoethyl groups and incorporated with hydrophobic ionic liquid. The polar yet hydroneutral cyanoethyl groups facilitate strong dynamic dipole–dipole interactions that remain ...
J. Justin Koh, Jiayi Liu, Xue Qi Koh, Binting Huang, Szu Cheng Lai, Jayce Jian Wei Cheng, Gwendolyn J. H. Lim, Warintorn Thitsartarn, Yong‐Wei Zhang, Zhigen Yu, Chaobin He   +10 more
wiley   +1 more source

Quality Evaluation of Ready-to-Use Various Brown Rice (<i>Oryza sativa</i>) Powder Using Extrusion Process. [PDF]

Foods
Wongsa J, Khawsuk W, Semangeon T, Oupkaew P, Venkatachalam K, Nuurai P, Charoenphun N.   +6 more
europepmc   +1 more source

Impact of Extrusion on Biofunctional, Rheological, Thermal, and Structural Properties of Corn Starch/Whey Protein Isolate Blends During In Vitro Gastrointestinal Digestion. [PDF]

Polymers (Basel)
Téllez-Morales JA, Rodríguez-Miranda J, Serrano-Villa FS, Gutiérrez-López GF, Farrera-Rebollo RR, Calderón-Domínguez G.   +5 more
europepmc   +1 more source

Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan. [PDF]

Bioresour Bioprocess
Lin CR, Huang PH, Chang WC.
europepmc   +1 more source

Combining response surface methodology and measurement system analysis to identify melt flow index of hygrothermal-sensitive composites. [PDF]

Sci Rep
Su N, Liu X, Chen X, Gu J, Bai J.
europepmc   +1 more source

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High moisture extrusion of plant proteins: advances, challenges, and opportunities

Critical Reviews in Food Science and Nutrition, 2023
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over ...
Xin Yi See, Jie Hong Chiang, Li Min Law, Raffael Osen   +3 more
openaire   +2 more sources

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

Journal of the Science of Food and Agriculture, 2018
AbstractBACKGROUNDHigh moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138–180 °C), water feed (40–68%) and screw speed (400–1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and ...
Megala Palanisamy, Knut Franke, Ralf G Berger, Volker Heinz, Stefan Töpfl   +4 more
openaire   +3 more sources