Results 211 to 220 of about 474 (255)
The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese. [PDF]
FoodsCankurt H, Cavus M, Guner O.
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The Rise of Plant-Based Proteins: Consumer Perception and Challenges. [PDF]
Food Sci NutrInanlar B, Capanoglu E.
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Effect of Soursop (<i>Annona muricata</i>) Puree and Gum Arabic From <i>Acacia senegal</i> var. <i>kerensis</i> on the Physicochemical and Nutritional Properties of Non-Dairy Coconut (<i>Cocos nucifera</i>) Milk-Based Ice Cream. [PDF]
Food Sci NutrMulwa SN, Mahungu SM, Muinde BK.
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Automated Method for Determination of Cheese Meltability by Computer Vision
Food Analytical Methods, 2021Meltability is the property of a cheese to flow and spread, as well as the loss of the integrity of the cheese structure by heating, and is of great importance for cheeses used as ingredients in other products. Analytical methods for determination of cheese meltability are laborious and time-consuming, requiring heating of cheese samples followed by ...
Amanda Teixeira Badaró +2 more
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Pharmaceutical Development and Technology, 2007
The present study aims to investigate the behavior of melt agglomeration with a low-viscosity hydrophobic meltable binder by using a non-meltable additive. The size, crushing strength, and pore size distribution of resultant agglomerates, the rheological, surface tension, and wetting properties of the molten binder, as well as, the flow characteristics
Cheong, W.S., Heng, P.W.S., Wong, T.W.
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The present study aims to investigate the behavior of melt agglomeration with a low-viscosity hydrophobic meltable binder by using a non-meltable additive. The size, crushing strength, and pore size distribution of resultant agglomerates, the rheological, surface tension, and wetting properties of the molten binder, as well as, the flow characteristics
Cheong, W.S., Heng, P.W.S., Wong, T.W.
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Meltable magnetic biocomposites for controlled release
Journal of Magnetism and Magnetic Materials, 2017Abstract New biocompatible composites with adjustable melting point in the range of 30–140 °C, consisting of magnetite nanoparticles embedded into a matrix of meltable dextran fatty acid ester are presented which can be softened under an induced alternating magnetic field (AMF).
R. Müller +4 more
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Comparison of Four Procedures of Cheese Meltability Evaluation
Journal of Food Science, 1984ABSTRACT Two traditional cheese meltability tests, the Schreiber and Arnott, as well as two microwave modifications thereof were compared on a variety of mild and sharp cheddar, process American, and mozzarella cheeses and various process cheese products.
Micha Peleg
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Status of Meltable Plug Technology Applications in the Drilling Process
Day 1 Tue, March 08, 2022, 2022Abstract Meltable plug technology has a range of potential applications in the drilling process and is being more widely used. With over 250 jobs done to date, a variety of applications are being identified and being applied. This paper seeks to update the main areas of application to date.
Paul Carragher, Jeff Fulks, David Mason
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Meltable Hybrid Antimony and Bismuth Iodide One-Dimensional Perovskites
Inorganic Chemistry, 2023Hybrid lead-halide perovskites have been studied extensively for their promising optoelectronic properties and prospective applications, including photovoltaics, solid-state lighting, and radiation detection. Research into these materials has also been aided by the simple and low-temperature synthetic conditions involved in solution-state deposition ...
Ethan J. Crace +4 more
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