Results 181 to 190 of about 10,773 (300)

Rheology Characteristics of Compound Flour with Yacon Powder

FoodService Industry Journal, 2012
null 김성옥, null Kang Kun Og, null 김선영   +2 more
openaire   +1 more source

Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]

Foods
Wirkijowska A, Łysakowska P, Zarzycki P, Teterycz D, Sobota A.   +4 more
europepmc   +1 more source

Rheological Characterisation and Processability Window of Denim-Derived Cellulose Solutions in NMMO for Fibre Spinning. [PDF]

Polymers (Basel)
Bagherjeri MA, Namjoufar M, Haque ANMA, Laghaei M, Naebe M.   +4 more
europepmc   +1 more source

Investigation of cohesion in powder rheology

Metal Powder Report, 2001
openaire   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Quality by Design Approach for Hot-Melt Extrusion Coupled Fused Deposition Modeling (HME-FDM) 3D Printing: A Systematic Review. [PDF]

Pharmaceutics
Arany P, Papp Á, Nemes D, Fehér P, Ujhelyi Z, Bácskay I.   +5 more
europepmc   +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

Study on a Thermally Crosslinking Clay-Free Weak Gel Water-Based Drilling Fluid. [PDF]

Gels
Zhang T, Sun J, Lv K, Liu J, Nie L, Zheng Y, Sun Y, Huang N, Hou D, Yan H, Li Y.   +10 more
europepmc   +1 more source

Optimized Selenium‐Doped Nanocomposites for Enhanced Polymer Gel Performance in Permeability Reduction

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Excessive water production in mature oil fields necessitates robust shut‐off treatments, yet conventional polymer gels often fail under high‐temperature and high‐salinity conditions. This study aims to enhance gel thermal stability and mechanical strength by incorporating selenium‐doped Ag/AgO–ZnO nanocomposites synthesized via a novel green ...
Fadhil F. Sead, Farag M. A. Altalbawy, M. Sudhakara Reddy, Badri Narayan Sahu, Sridharan Sundharam, Sanjeev Kumar, Atreyi Pramanik, Aseel Smerat, Fatimah Pashtun   +8 more
wiley   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source