Results 181 to 190 of about 67,142 (254)

A Comprehensive Review on Additive Manufacturing of Smart Components: Technologies, Applications, and Future Scope

open access: yesAdvanced Intelligent Systems, EarlyView.
How can additive manufacturing enable components that sense, adapt, heal, and power themselves? This review synthesizes recent advances in smart functionalities, manufacturing technologies, and intelligent design strategies, revealing a pathway toward fully integrated, autonomous, and multifunctional systems across diverse engineering sectors. Additive
Aiswarya Rony   +3 more
wiley   +1 more source

Stabilizing Zinc Anodes via a Zeolite‐Induced Localized Supersaturated Electrolyte Interface

open access: yesAngewandte Chemie, EarlyView.
A low‐Si/Al‐ratio ZSM‐5 (LZ5) interphase induces a localized supersaturated electrolyte interface on Zn, with a local Zn2+ concentration exceeding 10 M in a 1 M ZnSO4 bulk electrolyte. Continuous Zn2+ enrichment within the zeolite nanochannels creates an H2O‐deficient, anion‐enriched solvation environment, promoting rapid desolvation, uniform ...
Xiaoqi Liu   +12 more
wiley   +2 more sources

Integration of Liquid Handling Robotics, Turbidimetry, and Machine Learning Toward Inverse Design of Lower Critical Solution Temperature Polymer Formulations

open access: yesAdvanced Intelligent Systems, EarlyView.
An integrated OT‐2/plate reader platform automates LCST cloud point measurement of NIPAM‐co‐DMAEMA copolymers across high‐dimensional formulation spaces. Machine learning trained on the resulting high‐throughput datasets achieves R2 up to 0.96 and enables inverse design of polymer formulations to target transition temperatures with <1% error.
Lachlan Alexander   +2 more
wiley   +1 more source

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

open access: yesJournal 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   +2 more
wiley   +1 more source

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