Results 191 to 200 of about 45,339 (261)

Nonlinear dynamics of reverse osmosis high pressure high speed centrifugal pumps. [PDF]

Sci Rep
Sayed H, El-Sayed TA, Friswell MI.
europepmc   +1 more source

Cellulose nanofiber from sunflower heads and pomegranate peels as sustainable reinforcing agents in biopolymer-based films for active packaging of bread. [PDF]

Sci Rep
Yaseen AA, Youssef AM, Abouzeid R, Mehaya FM, Salem SH, Amer HM, Mohammad AA.   +6 more
europepmc   +1 more source

Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste: A Sustainable Alternative to Synthetic Plasticizers for Green Polymer Applications

Journal of the American Oil Chemists' Society, EarlyView.
Comprehensive Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste. ABSTRACT The development of eco‐friendly plasticizer is driving the interest of many scientists due to its environmentally benign nature.
Divya Divakaran, Indran Suyambulingam, Sunesh Narayanaperumal, Nadir Ayrilmis, Murugesan Palaniappan, Sivasubramanian Palanisamy, P. Senthamaraikannan, Siva Avudaiappan   +7 more
wiley   +1 more source

Research Progress of Composite Films in Postharvest Preservation of Fruits and Vegetables. [PDF]

Molecules
Zhu Y, Li D, Qu J, Zhu H, Ma L.
europepmc   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Enhancement of Thermal Sealing and Solubility Properties of Konjac-Glucan/Gelatin Films by Hydroxypropyl Cassava Starch Thermoplastic Effect. [PDF]

Foods
Yu L, Gao W, Li M, Hu Z, Li Y, Li J, Pang J, Shi J.   +7 more
europepmc   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

The control mechanisms of clearance ratio on squeeze film dampers performance. [PDF]

Sci Rep
Yang Z, Li J, Shi Y, Feng Y.
europepmc   +1 more source

Assessment of Hydrate Prediction Software for MEG–Water–NaCl Systems

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT This study evaluates the performance of three industry‐standard simulation tools—Aspen HYSYS (V14), Multiflash (V7.5), and OLGA (V2024.1)—by comparing predicted hydrate dissociation temperatures with experimental data obtained from a PVT sapphire cell.
Carys M. Bloomfield, Chi M. Phan, Ammar Al Helal   +2 more
wiley   +1 more source