Results 11 to 20 of about 745 (126)
Directed modification of β-mannanase substrate affinity based on rational design
浙江大学学报. 农业与生命科学版, 2014 β-mannanases (endo-β-1, 4-D-mannanases, EC 3.2.1.78), which exist widely in various organisms especially in microorganisms, can catalyze the cleavage of internal β-1, 4-D-mannosidic linkages of mannan backbones.
Wei Xihuan +4 more
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Chemical Engineering Transactions, 2019 Vegetable oil is used by the extruded snacks industries to fixate aromas and salt in proportions between 10 and 20%. Consumers have restricted the consumption of these products due to the high content of lipids and low nutritional value. In order to obtain a low-fat option, this work aimed to reduce the lipids content of extruded snacks by replacing ...
Nakagawa Akihiro +6 more
openaire +2 more sources
Colloids and InterfacesThe oral delivery of polyphenolic compounds such as rosmarinic acid (Ros) is limited by poor gastrointestinal stability and early release, resulting in low bioaccessibility.
Ayşe Selen Yildirim +1 more
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Advanced Electronic Materials, EarlyView.Biodegradable wood‐based bioelectronics are realized by integrating poly (2,3‐ethylenedioxythiopene:lignosulfonate (PEDOT:LigS) as a mixed ionicelectronic channel in organic electrochemical transistors fabricated on paper substrates. The biocomposite exhibits high conductivity, biocompatibility, and strong transistor performance, while devices built on
Katharina Matura +8 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley +1 more source
MacromolSpaghetti pasta is a popular food; different ingredients than wheat have been explored to increase their nutritional value, the use of mesquite flour with pea protein remains unexplored.
Alejandro Pérez-Lozano +8 more
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Journal of the American Oil Chemists' Society, EarlyView.Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen +2 more
wiley +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 +6 more
wiley +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT Polyvinylidene fluoride (PVdF) is commonly used as a binder material in the preparation of anode or cathode electrode slurries for commercial Li‐ion batteries (LIBs). High‐cost PVdF binder generally requires the use of toxic and environmentally unfriendly N‐methyl‐2‐pyrrolidone (NMP) as a solvent for dissolution.
Bayram Devlet +4 more
wiley +1 more source
Carbon Energy, EarlyView.This review provides a comprehensive and systematic overview of the multifunctional design strategies for solid polymer electrolytes (SPEs), a pivotal component for enabling high‐performance all‐solid‐state batteries (ASSBs). It begins with a detailed classification of SPE systems and elaborates on their respective molecular design principles. The work
Bin Man +11 more
wiley +1 more source