Results 81 to 90 of about 972 (284)
, 2003 Gaziantep cheeses with different fat contents (50.4%, 33.4%, and 13.5% w/w) were made and the curds of these were dipped into hot whey at three different temperatures (75degrees.C, 85degreesC and 95degreesC) in accordance with the traditional techniques.
KAYA, S, Kahyaoglu, Talip
core +1 more source
Hydrogel platforms for 3D cardiac tissue engineering and fibrotic disease modelling
FEBS Open Bio, EarlyView.Hydrogel‐based cardiac tissue models are advancing our understanding of heart health and disease. By incorporating electrical conductivity, aligned structures, and tunable mechanical properties, these platforms better replicate the complex environment of native heart tissue.
Harrison Porritt +2 more
wiley +1 more source
Optimization of stretching process for improve the textural characteristics of Kashar cheese [PDF]
, 2023 This study was aimed to optimize the stretching process (temperature, titration acidity, and NaCl concentration) and to determine the subsequent effects over the quality characteristics of Kashar cheese.
Çelebi, M, Şimşek, B
core
Formulation and Quality Evaluation of Reduced Fat Spreadable Processed Cheese Using some Functional Ingredients [PDF]
Journal of Food and Dairy SciencesThis study presents a novel approach to formulating reduced-fat spreadable processed cheese by incorporating functional ingredients to enhance nutritional and sensory attributes. It aims to address consumer demand for healthier dairy alternatives without
Farha Shaaban +4 more
doaj +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective To evaluate the expression of nine blood RNA biomarkers in a clinical trial based on genes previously identified in an experimental monkey model of stroke for diagnosis feasibility and prognostication. Methods IBIS‐CT1 was a prospective longitudinal study enrolling patients with ischemic stroke (IS) or intracerebral hemorrhage (ICH ...
Salomé Retailleau +11 more
wiley +1 more source
Advanced Engineering Materials, Volume 27, Issue 6, March 2025.ErB4 and NdB4 nanostructured powders are produced by mechanochemical synthesis. 5 h mechanical alloying and 4 M HCl acid leaching are used in the production. ErB4 and NdB4 powders exhibit maximum magnetization of 0.4726 emu g−1 accompanied with an antiferromagnetic‐to‐paramagnetic phase transition at about TN = 18 K and 0.132 emu g−1 with a maximum at ...
Burçak Boztemur +5 more
wiley +1 more source
, 2011 The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated.
N.P. Shah +5 more
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Advanced Engineering Materials, Volume 27, Issue 6, March 2025.The stability criteria affecting the formation of high‐entropy alloys, particularly focusing in supersaturated solid solutions produced by mechanical alloying, are analyzed. Criteria based on Hume–Rothery rules are distinguished from those derived from thermodynamic relations. The formers are generally applicable to mechanically alloyed samples.
Javier S. Blázquez +5 more
wiley +1 more source
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
Grasas y AceitesThis research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives.
N.H. Ismail +6 more
doaj +1 more source
Advanced Engineering Materials, EarlyView.Predicting extreme defects in additive manufacturing remains a key challenge limiting its structural reliability. This study proposes a statistical framework that integrates Extreme Value Theory with advanced process indicators to explore defect–process relationships and improve the estimation of critical defect sizes. The approach provides a basis for
Muhammad Muteeb Butt +8 more
wiley +1 more source