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Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise

open access: yesFood Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy   +3 more
wiley   +1 more source

Effects of Radiation Dose on Lubricants: A Review of Experimental Studies. [PDF]

open access: yesACS Appl Mater Interfaces
Macha M   +5 more
europepmc   +1 more source

Comparative study of synthetic and semi-synthetic lubricating oils and their lubricating capacities

open access: yesITEGAM-JETIA, 2017
Eudes da Silva Ramos   +5 more
doaj  

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