Results 91 to 100 of about 972 (284)

A dual polysaccharide and plant protein system for cheese analog with enhanced meltability and texture

Current commercial plant-based cheeses lack the dairy-like characteristics expected by consumers, often formulated with only starch and/or low protein content, underscoring the need for better solutions.
Vongsvivut, J, Kim, W, Wang, Y ; https://orcid.org/, Gunawan, IC, Yiu, CCY, Selomulya, C ; https://orcid.org/   +5 more
core   +1 more source

Thermodynamic Pathways of Nonequilibrium Solidification in Wire‐Arc Additive Manufacturing Fe‐Based Multicomponent Alloy Structures

Advanced Engineering Materials, EarlyView.
Geometry‐driven thermal behavior in wire‐arc additive manufacturing (WAAM) influences microstructural evolution during nonequilibrium solidification of a chemically complex Fe–Cr–Nb–W–Mo–C nanocomposite system. By comparing different deposits configurations, distinct entropy–cooling rate correlations, segregation, and carbide evolution are revealed ...
Blanca Palacios, Anthony Gonzalez, Aleksander Aleman, Tyler Dolmetsch, Tanaji Paul, Arvind Agarwal   +5 more
wiley   +1 more source

Thermomechanical Fatigue and Creep–Fatigue Interaction of Inconel 718 Additively Manufactured by Laser Beam Powder Bed Fusion

Advanced Engineering Materials, EarlyView.
Thermomechanical fatigue tests of laser beam powder bed fusion (PBF‐LB) Inconel 718 show that the additively manufactured material reaches almost the lifetimes of conventionally‐rolled material under no‐dwell conditions. Introducing dwell times at the maximum temperature markedly reduces the lifetimes due to pronounced grain boundary sliding associated
Stefan Guth, Tomáš Babinský, Jan Lars Riedel, Wen Hao Kan, Aijun Huang, Martin Heilmaier, Ivo Šulák   +6 more
wiley   +1 more source

Effect Of Mozzarella Cheese Age On It's Meltability And Chemical Composition

, 2007
Four ages of mozzarella cheese of 1, 15, 30 and 60 days old were made. The mozzarella cheese meltability and chemical composition were evaluated for locally made and commercial imported mozzarella (Puck cheese from Denmark).
Ahmed, Alla El-din Ahmed Ali
core  

Study of the liquidus and solidus surfaces in the quaternary Fe-Ni-Cu-S system: III. Construction of a meltability diagram and determination of miscibility gap boundaries for the ternary Cu-Ni-S sulfide system

, 2010
This work is a continuation of the cycle of studies dealing with the phase transformations occurring in the ternary systems bounding the quaternary Fe-Ni-Cu-S system.
S. B. Zakhryapin, Zakhryapin, S. B., S. I. Sineva, Sineva, S. I., Starykh, R. V., R. V. Starykh   +5 more
core   +1 more source

A Simplified Laminar Flow Model for the Pultrusion of Glass Fiber/Polyethylene Terephthalate Commingled Yarns

Advanced Engineering Materials, EarlyView.
A simplified thermoplastic pultrusion model is developed to predict thermal fields in glass fiber/polyethylene terephthalate (GF/PET) composites with reduced computational cost. By combining effective material homogenization, validation against literature data, and Gaussian‐process‐based optimization, the study reveals how heating limits, pulling speed,
Elder Soares, Nadège Bouchonneau, Christian Jochum, Donald Radford   +3 more
wiley   +1 more source

Electrochemical Behavior of Flame‐Sprayed Sc‐Doped AlCoCrFeMo High‐Entropy Alloy Coatings in 3.5% Sodium Chloride Solution

Advanced Engineering Materials, EarlyView.
Scandium (Sc)‐doped AlCoCrFeMo HEA coatings are fabricated via flame spraying with 0.1, 0.3, and 0.5 wt% Sc additions. Among these, the HEA‐Sc0.3 coating exhibits the highest corrosion resistance, indicated by a more positive corrosion potential and lower current density.
Pankaj Kumar, Akash Vyas, Mohammad Aatif Qazi, Nashit Jalal, Maria Ophelia Jarligo, Mostafa Yakout, Jing Liu, André McDonald   +7 more
wiley   +1 more source

Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures

, 2007
Low-fat Mozzarella cheeses containing 6% fat were made by pre-acidification of milk with citric acid to pH 6.1 and using encapsulated ropy or non-ropy exopolysaccharide (EPS) producing Streptococcus thermophilus.
Zisu, B, Shah, NP
core   +1 more source

Effect of Proteolytic Activity of the Lactic Cultures on Mozzarella Cheese Quality [PDF]

, 1989
The Mozzarella cheese market is growing rapidly. Major concerns with cheese meltability and color have arisen in the fast food industry. Pre starter culture was used in this study to improve the physical properties of Mozzarella cheese.
Wang, Wen-Hsu Amos
core   +1 more source

The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese.
Wiwit Hartono, Purwadi Purwadi
doaj