Results 131 to 140 of about 962,920 (296)

Comparative Insights and Overlooked Factors of Interphase Chemistry in Alkali Metal‐Ion Batteries

Advanced Energy Materials, EarlyView.
This review presents a comparative analysis of Li‐, Na‐, and K‐ion batteries, focusing on the critical role of electrode–electrolyte interphases. It especially highlights overlooked aspects such as SEI/CEI misconceptions, binder effects, and self‐discharge relevance, emphasizing the limitations of current understanding and offering strategies for ...
Changhee Lee, Zachary T. Gossage, Shinichi Kumakura, Shinichi Komaba   +3 more
wiley   +1 more source

Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality

Food Science and Technology, 2022
N. Bozdogan, Ebru Ormanli, S. Kumcuoglu, Ş. Tavman   +3 more
semanticscholar   +1 more source

Hydration Behavior of Tricalcium Silicate in Seawater Relevant Salt Systems: A Hybrid Study with the Aid of Machine Learning

Advanced Intelligent Discovery, EarlyView.
The hydration behavior of C3S in seawater‐relevant solutions is studied based on experiments, boundary nucleation and growth (BNG) modeling, and machine learning. The main ions included in seawater modify hydration mechanisms, with MgCl2 showing the strongest acceleration effect at the same concentration.
Yanjie Sun, Chen Zhang, Ting Zhang, Mengze Hong, Peiliang Shen, Chi Sun Poon, Gang Li   +6 more
wiley   +1 more source

Rheology and Shape Stability Control of 3D-Printed White Calcium Sulfoaluminate Cement Composites Containing Oyster Shell and Cuttlebone Powder. [PDF]

Materials (Basel)
Qu X, Wang Q, Kong J, Wang J, Wang J, Xu X, Zheng Y, Wu H, Chen M.   +8 more
europepmc   +1 more source

Advances in Wood and Wood Polymer Composites. [PDF]

Polymers (Basel)
Papadopoulos AN.
europepmc   +1 more source

Humidity-driven lactose crystallization on milk powders: a surface-level study. [PDF]

Curr Res Food Sci
Burgain J, Germain E, Ugur U, Bakalis S, Andersen M, Hougaard AB, Naseri A, Malmos KG, Gaiani C.   +8 more
europepmc   +1 more source

Limestone powder concerning reaction and rheology

Limestone powder concerning reaction and rheology
identifier:oai:t2r2.star.titech.ac.jp ...
openaire  

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

Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]

Foods
He M, Chen H, Lyu Y, Dong C, Li X, Liu K.   +5 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