Results 171 to 180 of about 131,029 (331)

Biopolyols obtained via microwave-assisted liquefaction of lignin: structure, rheological, physical and thermal properties [PDF]

, 2018
Kamila Gosz, Paulina Kosmela, Aleksander Hejna, Grzegorz Gajowiec, Łukasz Piszczyk   +4 more
openalex   +1 more source

Perspectives of the European Natural Gas Markets until 2025 [PDF]

We apply the EMF 23 study design to simulate the effects of the reference case and the scenarios to European natural gas supplies to 2025. We use GASMOD, a strategic severallayer model of European gas supply, consisting of upstream natural gas producers,
Christian von Hirschhausen, Claudia Kemfert, Franziska Holz   +2 more
core  

Enhanced Hydrogenation of Cyclohexanone: A Multi‐Scale Investigation Into Noncatalytic and Catalytic Pathways Towards Sustainable Conversion

Energy Science &Engineering, EarlyView.
ABSTRACT The selective hydrogenation of oxygenated compounds is crucial for the conversion of biocrude into platform chemicals. However, the presence of stable oxygenated species, cyclohexanone, in biocrude limits possess a challenge for easy conversion process.
Ishaq Kariim, Ji‐Yeon Park, Hulda Swai, Thomas Kivevele, In‐Gu Lee   +4 more
wiley   +1 more source

Effect of palladium-doped magnetite nanoparticles in the hydrothermal liquefaction of biomass to bio-oil. [PDF]

RSC Adv
Tumwebaze A, Mubiru E, Egesa D.
europepmc   +1 more source

Liquefaction

, 1996
J J Clague, E Naesgaard, A Sy
openaire   +1 more source

Two stage liquefaction using bottom recycle (II). The compositional changes of recycle solvents.

, 1990
Keiji Miki, Yoshitaka Yamamoto, Tohru Kamo, Atsushi Inaba, Yoshiki SATO   +4 more
openalex   +2 more sources

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Effect of fines content on liquefaction resistance of soil using laboratory test and SPT. [PDF]

Sci Rep
Li K, Liu J, Mu C, Zhang Y, Ge L.
europepmc   +1 more source

Coal liquefaction process streams characterization and evaluation. Quarterly technical progress report, April 1--June 30, 1993

, 1993
S.D. Brandes, R.A. Winschel, F.P. Burke, Gary A. Robbins   +3 more
openalex   +2 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source