Results 191 to 200 of about 962,920 (296)

Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency. [PDF]

Foods
Căpruciu R, Popescu SM.
europepmc   +1 more source

Structural design and 3D printing of flexible integrated electronic systems

FlexMat, EarlyView.
This review provides a comprehensive overview of design and integration strategies for individual components in flexible electronics, highlights the 3D‐printing fabrication techniques, and discusses recent advances in system‐level integration and their applications in real‐time monitoring and intelligent robotics.
Jiani Gong, Jiaying Wang, Changsong Shi, Chi Guo, Songze Fu, Jie Tao, Xiaolong Chen, Yunfei Chen, Zhiyang Lyu   +8 more
wiley   +1 more source

From scaffold to function: A systematic review on dLECM-based hydrogels for liver tissue engineering - Fabrication, properties, and translational applications. [PDF]

Regen Ther
Majidi Z, Sarvi MM, Rajabi MA, Firouzian H, Seyhoun I, Majidi Zolbin M.   +5 more
europepmc   +1 more source

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Cellulose-Based Nanoparticles Processed from Agricultural Waste Biomass-A Review. [PDF]

Nanomaterials (Basel)
Chisenga SM, Muga FC, Okesola OM, Yengwe J, Liu H, Kaluba P, Mweetwa AM, Sodzidzi Z.   +7 more
europepmc   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance. [PDF]

Food Chem X
Wang X, Chen B, Yan C, Guan H, Liu M, Li N, Liu H.   +6 more
europepmc   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Synthesis of polylactic acid/Henna polymer composite and its application in optimizing drilling fluid rheology and filtration performance. [PDF]

Sci Rep
Hsu CY, Kumar A, Hussain M, Yajid MSA, Beemkumar N, Ojha MK, Singh V, Jain V, Singh P, Sherzod S.   +9 more
europepmc   +1 more source