Results 51 to 60 of about 29,142 (287)

Scalable Wheat Bran‐Algae Composites for Edible Electronics with Spray‐Coated Food‐Grade Conductive Inks

open access: yesAdvanced Electronic Materials, EarlyView.
A fully edible wheat bran–algae substrate is fabricated through scalable mould‐compression and spray‐coating, enabling robust, food‐grade platforms for sustainable electronics. A chitosan barrier improves water resistance and ink compatibility, while activated‐carbon conductive films form uniform electrodes with Ohmic behaviour.
Jaz Johari   +7 more
wiley   +1 more source

Unstoppable brane-flux decay of D 6 ¯ $$ \overline{\mathrm{D}6} $$ branes

open access: yesJournal of High Energy Physics, 2017
We investigate p D 6 ¯ $$ \overline{\mathrm{D}6} $$ branes inside a flux throat that carries K × M D6 charges with K the 3-form flux quantum and M the Romans mass.
U.H. Danielsson   +2 more
doaj   +1 more source

Janus on the brane

open access: yesJournal of High Energy Physics, 2020
We present a non-supersymmetric deformation of probe branes describing conformal defects of codimension two in AdS/CFT. The worldvolume of the probe branes is deformed from AdS p × S 1 embedded in an AdS p+2 × ℳ D − p − 2 background to an embedding of ...
Michael Gutperle, Christoph F. Uhlemann
doaj   +1 more source

Weyl invariant p-brane and Dp-brane actions [PDF]

open access: yesPhysics Letters B, 2001
12 pages, one additional ...
García, J. Antonio   +2 more
openaire   +2 more sources

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira   +2 more
wiley   +1 more source

MORE ON GENERAL p-BRANE SOLUTIONS [PDF]

open access: yesInternational Journal of Modern Physics A, 2006
Recently it was found that the complete integration of the Einstein-dilaton-antisymmetric form equations depending on one variable and describing static singly charged p-branes leads to two and only two classes of solutions: the standard asymptotically flat black p-brane and the asymptotically nonflat p-brane approaching the linear dilaton background ...
Gal'tsov, D.   +3 more
openaire   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid   +5 more
wiley   +1 more source

Supersymmetry breaking, brane dynamics and Swampland conjectures

open access: yesJournal of High Energy Physics, 2021
We investigate interactions between branes of various dimensions, both charged and uncharged, in three non-supersymmetric string models. These include the USp(32) and U(32) orientifold projections of the type IIB and type 0B strings, as well as the SO(16)
Ivano Basile
doaj   +1 more source

p-brane Taxonomy

open access: yes, 1997
We review an approach to the construction and classification of p-brane solitons in arbitrary dimensions, with an emphasis on those that arise in toroidally-compactified M-theory. Procedures for constructing the low-energy supergravity limits in arbitrary dimensions, and for studying the supersymmetry properties of the solitons are presented.
Lu, H., Pope, C. N.
openaire   +2 more sources

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus   +4 more
wiley   +1 more source

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