Results 231 to 240 of about 5,724 (296)
Directional Motion of Coalesced Viscous Droplets on Fibers with Wettability Gradients. [PDF]
Fu Z, Wu H, Xiong Y, Tronville P.
europepmc +1 more source
(2) Lubricating Oil for Bearing (Lubricant)
openaire +2 more sources
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr +8 more
wiley +1 more source
Synergistic Optimization of the Properties of Fiber-Content-Dependent PPS/PTFE/MoS<sub>2</sub> Self-Lubricating Composites. [PDF]
Wang Z +13 more
europepmc +1 more source
The study develops a sustainable gasket material from a mixture of treated coconut shell cellulose and epoxy matrix. Design expert statistical software was used for optimizing the mechanical properties. Chemical and thermal stability tests were performed to validate the gaskets' performance in industrial applications.
Michael Akomea Asare +3 more
wiley +1 more source
Advances in the Tribological Performance of Graphene Oxide and Its Composites. [PDF]
Wakchaure MB, Menezes PL.
europepmc +1 more source
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
A MXene-Based Solvent-Free Nanofluid Lubricant for Friction and Wear Reduction. [PDF]
Zhu W +8 more
europepmc +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source

