Results 141 to 150 of about 32,286 (189)

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Spatiotemporal graph neural networks for analyzing the influence mechanisms of river hydrodynamics on microplastic transport processes. [PDF]

Sci Rep
Hu P, Wang L, Xu J.
europepmc   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Simulations of multi-phase gas in and around galaxies. [PDF]

Living Rev Comput Astrophys
Gronke M, E Schneider E.
europepmc   +1 more source

Standardization of In Vitro Evaluation of Extracorporeal Life Support (ECLS) Devices for Research and Development

Artificial Organs, EarlyView.
ABSTRACT Extracorporeal life support (ECLS) technology has witnessed remarkable advancements during the last decades. However, further research and development of devices are required to increase, for example, performance‐efficiency, hemocompatibility, and long‐term stability.
Jutta Arens, Mirko Belliato, Lars Mikael Broman, Johanna C. Clauser, Dirk W. Donker, Roberto Lorusso, Maximilian Malfertheiner, Sasa Rajsic, Justyna Swol, Leen Vercaemst, Lisa Prahl Wittberg, on behalf of the EACTS Innovation Committee, Section CPB, ECLS & MCS, the EuroELSO Innovation Group, Jutta Arens, Mirko Belliato, Lars Mikael Broman, Johanna C. Clauser, Matteo Di Nardo, Dirk Donker, Lorenzo Grazioli, Johannes Heinze, Roberto Lorusso, Maximilian Malfertheiner, Matthias Menne, Sasa Rajsic, Lena Schlotterhose, Niklas Steuer, Justyna Swol, Leen Vercaemst, Jutta Arens. Section Members, Lars Mikael Broman, Johanna C. Clauser, Renard Haumann, Michael Hübler, David Kalfa, Timur Lesbekov, Lisa Prahl Wittberg, Thomas Schlöglhofer, Zuzana Tucanova, André Vincentelli   +41 more
wiley   +1 more source

Fluid-structure dynamics of a vibro-impact capsule robot in multiphase intestinal environments. [PDF]

Nonlinear Dyn
Wang Z, Tian J, Liu Y, Neves A, Prasad S.   +4 more
europepmc   +1 more source

Provenance and Petrological Evolution of Sand Injection Complexes: Insights From Heavy Mineral Analysis in the Paleogene Forearc Succession of the San Joaquin Basin

Basin Research, Volume 38, Issue 3, May–June 2026.
The study of heavy mineral assemblages with statistical analysis resolves provenance signatures and quantifies syn‐emplacement modification of sand injection complexes. Results demonstrate transformative petrological processes, including density‐dependent hydraulic sorting and mechanical grain degradation.
Gustavo Zvirtes, Andrew Morton, Andrew Hurst, Ruy Paulo Philipp, Wiktor Luzinski, Giuseppe Palladino, Luciano Alessandretti   +6 more
wiley   +1 more source

Hydrodynamics and Film Formation Mechanism Studies on Aqueous Polyurethane Coatings in Printing. [PDF]

ACS Omega
Liu Y, Zhao X, Jiang G, Ma J, Xie K, Feng J, Zheng C, Wang S.   +7 more
europepmc   +1 more source

Production of Low‐Fat Mayonnaise With the Interaction Between Citrus Fiber and Hydrocolloid Gums

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The combination of citrus fiber with hydrocolloid gum (AG, GG, XG) had a significant positive effect on the rheological properties, emulsion stabilization, and oxidation resistance of low‐fat mayonnaise. This showed that the systems could be successfully used as food additives in healthier foods.
B. Akalin, E. Genç Yilmaz, Z. H. Tekin Çakmak, S. Karasu, Ö. S. Toker, S. Akyil Öztürk   +5 more
wiley   +1 more source

Experimental evidence for granular shear-flow instability in the Epstein regime. [PDF]

Commun Phys
Capelo HL, Bodénan JD, Jutzi M, Kühn J, Surville C, Mayer L, Schönbächler M, Alibert Y, Thomas N, Pommerol A.   +9 more
europepmc   +1 more source