Results 151 to 160 of about 625,251 (324)

Fibonacci sums and divisibility properties [PDF]

open access: yesElectronic Journal of Mathematics, 2023
Kunle Adegoke, Robert Frontczak
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira   +2 more
wiley   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri   +5 more
wiley   +1 more source

Polymer‐Crosslinking System‐Filler Interactions in Polychloroprene Adhesives: Experimental and Molecular Modeling Insights

open access: yesJournal of Applied Polymer Science, EarlyView.
The use of polychloroprene is common in elastomeric adhesives. This study highlights the possible substitution of zinc oxide curing systems to a less hazardous metal complex, also evaluating the changes that higher surface area fillers can bring to the adhesive.
Gabriel Bachega Rosa   +3 more
wiley   +1 more source

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