Results 61 to 70 of about 31,922 (261)

Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan

Croatian Journal of Food Science and Technology, 2016
Fat plays crucial role in food industry, especially in food emulsions. The aim of the research is to evaluate the influence of fat replacers based on carbohydrate on the some physicochemical, textural and sensory properties of low-fat (LF) mustard sauce.
A. Hosseinvand, Sara Sohrabvandi
doaj   +1 more source

Continuous Stiffness Graded Metal–Ceramic Femoral Stems: UMAT‐Based Design and Finite Element Assessment

Advanced Engineering Materials, EarlyView.
Functionally graded metal–ceramic femoral stems are engineered through continuous UMAT‐based stiffness tailoring, eliminating discrete material interfaces while enhancing biomechanical compatibility. Low‐index power‐law gradation optimizes load transfer, reduces stress shielding, and controls implant–bone micromotion, highlighting a materials‐design ...
Rihem Nouira, Sameh Elleuch, Hanen Jrad
wiley   +1 more source

A Study on the Effect Mechanism of Pectin Modification on the Carrot Cell Wall’s Texture Formation under Ultrasonic and Infrared Drying

Agriculture
The carrot has a high water content, and dehydration is an important means to extend its edible period and reduce storage and transportation costs. In the case of infrared (IR) drying, the porosity of the product is low and the structure is compact; the ...
Kun Gao, Bin Liu, Bengang Wu, Yiting Guo, Chenyu Song, Shenao Nan, Junjun Dai, Yan Shen, Haile Ma   +8 more
doaj   +1 more source

Additive Manufacturing of Alumina‐Reinforced Elastomers

Advanced Engineering Materials, EarlyView.
Vat‐photopolymerized elastomers reinforced with platelet‐shaped alumina exhibited preferential orientation, reduced porosity, and significantly enhanced mechanical performance. A 3 wt% platelet loading increased tensile strength from 12.4 to 45.7 MPa, highlighting the critical role of filler morphology in elastomeric VPP composites.
Majid Barzegar Keyvani, Zongwen Fu, Robert Göstl, Hamed Shokri, Carmine Putignano, Gianluca Percoco, Bilal Gökce   +6 more
wiley   +1 more source

Influence of whey protein concentrate addition on textural properties of corn flour extrudates

Mljekarstvo, 2008
Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well.
Mladen Brnčić, Damir Ježek, Suzana Rimac Brnčić, Tomislav Bosiljkov, Branko Tripalo   +4 more
doaj  

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Grain & Oil Science and Technology
Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture. The objective of this study was to understand how the physicochemical, thermal, and textural properties of the extruded rice affected its ...
Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang   +7 more
doaj   +1 more source

Modelling Organic Gel Growth in Three Dimensions: Textural and Fractal Properties of Resorcinol–Formaldehyde Gels

Gels, 2020
Tailoring the properties of porous organic materials, such as resorcinol–formaldehyde gels, for use in various applications has been a central focus for many studies in recent years.
Elisha Martin, Martin Prostredny, Ashleigh Fletcher, Paul Mulheran   +3 more
doaj   +1 more source

High‐Temperature Phase Transformation in a V‐9Si‐6.5B Alloy: The Kinetic and Crystallographic Pathway From V5SiB2 to V8SiB4

Advanced Engineering Materials, EarlyView.
In situ synchrotron high‐energy X‐ray diffraction reveals the real‐time high‐temperature phase evolution of a ternary V‐9Si‐6.5B alloy. The study uncovers a kinetically delayed V5SiB2 → V8SiB4 transformation governed by massive structural and chemical barriers.
Zahra Sabeti, Andreas Stark, Roja Rani Korrayi, Florian Pyczak, Georg Hasemann   +4 more
wiley   +1 more source

Enhanced textural properties of milk-low acyl gellan dual gels by exogenous calcium

Applied Food Research
Designing milk protein-hydrocolloids based composite gels is widely accepted strategy to enhance the yogurt texture and stability in the dairy industry. In this study, whole milk and low acyl gellan (LAG) were used to form double network gels induced by ...
Jing Wang, Zuguo Chen, Xi Shu, Yijiao Zou, Xueke Chen, Weibo Zhang, Chong Chen   +6 more
doaj   +1 more source

Efficacy of Alkali-treated Sugarcane Fiber for Improving Physicochemical and Textural Properties of Meat Emulsions with Different Fat Levels

Food Science of Animal Resources, 2018
The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels.
Hyun-Wook Kim, Derico Setyabrata, Yong-Jae Lee, Yuan H. Brad Kim   +3 more
doaj   +1 more source