Results 81 to 90 of about 46,912 (293)

Extrusion process of maize grits used for nixtamalization

Czech Journal of Food Sciences, 2022
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties.
Kristýna Olšaníková, Evžen Šárka, Petra Smrčková   +2 more
doaj   +1 more source

Influence of extrusion conditions on the colour of millet-legume extrudates using digital imagery [PDF]

, 2014
peer-reviewedColour acts as one of the triggers for acceptance of snack foods. Digital imaging in conjunction with Adobe Photoshop can help identification of variations in the colour of extruded products.
Chakraborty, S. K., Kumbhar, B. K., Singh, D. S.   +2 more
core  

Anomalous Stiffening of a Conjugated Polymer During Electrochemical Oxidation

Advanced Functional Materials, EarlyView.
The electromechanical response of a thienothiophene‐based conjugated polymer with triethylene glycol side chains is investigated. Electrochemical nanoindentation and atomic force microscopy reveal a modest and reversible increase in elastic modulus at room temperature upon electrochemical oxidation.
Judith Pons i Tarrés, Di Zhu, Chiara Musumeci, Youngseok Kim, Dilara Meli, Hang Yu, Meghna Jha, Bryan D. Paulsen, Ruiheng Wu, Joost Kimpel, Zachary Laswick, Sri Harish Kumar Paleti, Yadong Zhang, Stephen Barlow, Seth R. Marder, Jenny Nelson, Jonathan Rivnay, Christian Müller   +17 more
wiley   +1 more source

A general extrudate bulk density model for both twin-screw and single-screw extruder extrusion cooking processes [PDF]

, 2010
Effects of extrusion parameters and raw materials on extrudate expansion are respectively investigated in a twin-screw extruder and a single-screw extruder extrusion cooking experiments for fish feed, wheat, and oat & wheat mixture processing.
Cheng, Hongyuan, Friis, Alan, Høeg Hansen, Jonas, Tolderlund Rasmussen, Hanne   +3 more
core  

New milk protein anisotropic structures formed by high moisture extrusion

Food Hydrocolloids
In this work, the formation of anisotropic, layered structures from milk protein concentrates was investigated using high moisture extrusion. These structures were obtained in combination with three concentrations of starch (0 %, 14 %, and 33 %, d.b), and at three different moisture levels: 58 %, 63 %, and 68 %.
Kasper B. Skov, Shyam Suwal, Milena Corredig, Mario M. Martinez   +3 more
openaire   +2 more sources

Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion

LWT - Food Science and Technology, 1997
A semi-empirical model to predict the apparent viscosity function of high moisture rice starch melt was developed. The model coupled the influence of extruder operating parameters on characteristics of the fluid and on conditions of rheological measurements. The model for apparent viscosity considered power law dependency of shear rate, and exponential
Akdogan, Hulya, Tomás, Rui L., Oliveira, Jorge C.   +2 more
openaire   +3 more sources

Colloidal Crack Sintering Lithography for Light‐Induced Patterning of Particle Assemblies

Advanced Functional Materials, EarlyView.
Colloidal crack sintering lithography (CCSL) is a microfabrication technique that uses light‐induced photothermal heating to trigger sintering and controlled cracking in polymer colloidal assemblies. Local structural changes generate microchannels and patterns, enabling direct writing of diverse topographic motifs.
Marius Schoettle, Ariane V. Mader, Willem L. Noorduin   +2 more
wiley   +1 more source

Interconnected Porous Hydrogels with Tunable Anisotropy Through Aqueous Emulsion Bioprinting

Advanced Functional Materials, EarlyView.
A 3D bioprintable microporous bioink is developed using an aqueous two‐phase system (ATPS) composed of extracellular matrix (ECM) mimetic biopolymers. The ATPS bioink enables the fabrication of interconnected porous architectures with up to 70% porosity, supporting long‐term cell viability and 3D cell alignment, enabling a simultaneous generation of ...
Hugo Edgar‐Vilar, Francisca P. Correia, Inês M. Freitas, Vítor M. Gaspar, João F. Mano   +4 more
wiley   +1 more source

Electro-kinetic technology as a low-cost method for dewatering food by-product [PDF]

, 2011
Increasing volumes of food waste, intense environmental awareness, and stringent legislation have imposed increased demands upon conventional food waste management.
Andrew Plunkett, Chris White, Chung L.L., David Russell, Jean Hall, John Lamont-Black, Krishnaswamy P., Morley N., Mujumdar A., Paul Ainsworth, Sing K. Ng, Stephanie Glendenning, Valentina Stojceska, Williams S.   +13 more
core   +1 more source

Viscoelasticity‐Induced Controllable Periodic Meso‐Textures of Liquid Crystal Polymers in Additive Manufacturing

Advanced Functional Materials, EarlyView.
Viscoelasticity‐driven instabilities are harnessed to create tunable, periodic textures in 3D‐printed liquid crystalline polymers. This study illustrates how processing parameters control these spontaneous meso‐scale patterns. These unique structural architectures unlock new possibilities for functional devices, ranging from photonic components to ...
Miaomiao Zou, Jiongyi Yan, Dick F. Firdaus, Amy Jin, Jiaxuan Li, Shushan Wang, Ran Chen, Xudong Tao, Zehao Ji, Yi Liu, Zichen Wang, Christos Margadji, Mark Kotter, J. Axel Zeitler, George G. Malliaras, Ronan Daly, Andrew Gleadall, Sebastian W. Pattinson   +17 more
wiley   +1 more source