Results 201 to 210 of about 962,920 (296)

Characterization of structural features of food molten‐globule state proteins: An overview

Food Biomacromolecules, EarlyView.
Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng, Changyu Zhou, Daodong Pan, Jinxuan Cao, Qiang Xia   +4 more
wiley   +1 more source

Cost-effective and sustainable ultra-high-performance concrete with electric arc furnace slag and calcium carbonate: a multi-objective optimization and experimental validation approach. [PDF]

Sci Rep
Abellan-Garcia J, Daza-Marquez N, Molinares M.   +2 more
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Effects of Synthetic Fibers and Rubber Powder from ELTs on the Rheology of Mineral Filler-Bitumen Compositions. [PDF]

Materials (Basel)
Maciejewski K, Zankowicz W, Chomicz-Kowalska A, Zaprzalski P.   +3 more
europepmc   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature. [PDF]

Gels
Dong C, Chen Y, Yang L, Zhang W, Yu S, Wang P, Mu Z, Chen C.   +7 more
europepmc   +1 more source

Nanostructured lipid carriers and natural deep eutectic solvents: a highly advantageous combination for the encapsulation of curcumin

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Curcumin is a naturally derived polyphenol known for its potent biological properties. Its therapeutic potential, however, is hindered by low bioavailability. Nanostructured lipid carriers (NLCs) have emerged as advanced delivery systems to overcome such limitations. Natural deep eutectic solvents (NADESs) have garnered attention as
Kyriaki Safari, Ioanna Pitterou, Marianthi Miliaronikolaki, Nikolaos Paraskevopoulos, Andromachi Tzani, Anastasia Detsi   +5 more
wiley   +1 more source

Processing and Characterization of Poly(lactic acid) (PLA) Films Containing Pomegranate Peel Powder. [PDF]

Polymers (Basel)
Uslu ÖF, Krieg D, Hiller BT, Ülkü ÖT, Aral N.   +4 more
europepmc   +1 more source

Chemically and Mechanically Recyclable Polyolefins Incorporating Covalent Adaptable Networks

Macromolecular Rapid Communications, EarlyView.
Low‐molecular‐weight polypropylene is converted into a crosslinked polyolefin containing a covalently adaptable network. The semicrystalline material remains melt‐processable and mechanically recyclable. Its thermal and mechanical properties are comparable to commercial polyolefins.
Andrii Tiiara, Bernadine Daichendt, Sergiy Minko, Olga Kuksenok, Igor Luzinov   +4 more
wiley   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Li J, Candao BNU, Zhu F.
europepmc   +1 more source