Results 111 to 120 of about 11,299 (249)

Explaining the Origin of Negative Poisson's Ratio in Amorphous Networks With Machine Learning

Advanced Intelligent Discovery, EarlyView.
This review summarizes how machine learning (ML) breaks the “vicious cycle” in designing auxetic amorphous networks. By transitioning from traditional “black‐box” optimization to an interpretable “AI‐Physics” closed‐loop paradigm, ML is shown to not only discover highly optimized structures—such as all‐convex polygon networks—but also unveil hidden ...
Shengyu Lu, Xiangying Shen
wiley   +1 more source

Multi‐Responsive Bowl‐Shaped Janus Nanomotors Based on Polyitaconic acid/Polypyrrole on the Surface of Iron Oxide Nanoparticles with Chemical, Electrical, and Magnetic Field Actuation for Targeted Drug Delivery Applications

Advanced NanoBiomed Research, EarlyView.
Bowl‐shaped Janus nanomotors with platinum, iron oxide, and polypyrrole integrate catalytic, magnetic, and electric propulsion for targeted drug delivery. They demonstrate controlled, directional motion under varying pH and hydrogen peroxide conditions, with optimal performance in neutral media.
Kimia Tavakoli Dehaghi, Sepideh Khoee, Shima Tavakoli, Oommen P. Varghese   +3 more
wiley   +1 more source

Hierarchical Macroporous PolyDCPD Composites from Surface-Modified Calcite-Stabilized High Internal Phase Emulsions. [PDF]

Polymers (Basel), 2023
Eslek A, Mert HH, Sözbir M, Alaasar M, Mert EH.   +4 more
europepmc   +1 more source

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability. [PDF]

Foods, 2023
Zhang J, Zhao S, Li L, Kong B, Liu H.
europepmc   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Citric Acid-Esterified Ginger Starch: Preparation, Characterization, and Construction of Pickering High Internal Phase Emulsions Synergistically Stabilized with β-Cyclodextrin. [PDF]

Foods
Ge X, Pan Y, Lv X, Guo H, Liu B.
europepmc   +1 more source

Temperature-responsive Pickering high internal phase emulsions for recyclable efficient interfacial biocatalysis. [PDF]

Chem Sci, 2022
Wang C, Chi H, Zhang F, Wang X, Wang J, Zhang H, Liu Y, Huang X, Bai Y, Xu K, Wang P.   +10 more
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Novel high internal phase emulsions stabilized by TGase-catalyzed glycosylated pea protein isolates: Formation, stability, and properties. [PDF]

Food Chem X
Shi J, Li J, Jiang Y, Pei X, Wu M, Shi J, He J.   +6 more
europepmc   +1 more source