Results 131 to 140 of about 941,344 (164)

Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 612-619, 15 January 2026.
Abstract BACKGROUND Flaxseed fiber‐based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value‐added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage.
Fátima Vela   +2 more
wiley   +1 more source

Fomento del aprendizaje permanente, con énfasis en gestión de la información en estudiantes del Grado de Ingeniería Biomédica: resultados preliminares

open access: gold, 2023
Javier Garcia‐Casado   +6 more
openalex   +2 more sources

El pensamiento computacional en la modelización de la ingeniería genética

open access: green, 2020
Gimena Betina Fussero   +2 more
openalex   +1 more source

Electricidad y electrónica industrial; módulo preparado a través del aprendizaje colaborativo para la carrera de ingeniería industrial en el TECNM, campus Veracruz

open access: diamond, 2023
Miguel Ángel Quiroz García   +8 more
openalex   +2 more sources

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