Results 1 to 10 of about 2,224,803 (335)

Vegetable Oil-Based Nanolubricants in Machining: From Physicochemical Properties to Application

open access: yesChinese Journal of Mechanical Engineering, 2023
Cutting fluid is crucial in ensuring surface quality and machining accuracy during machining. However, traditional mineral oil-based cutting fluids no longer meet modern machining’s health and environmental protection requirements.
Xiaotian Zhang   +11 more
doaj   +2 more sources

A review on vegetable oil-based non isocyanate polyurethane: towards a greener and sustainable production route. [PDF]

open access: yesRSC Adv
The transition from conventional polyurethane (PU) to non isocyanate polyurethane (NIPU) is driven mainly by safety concerns, environmental considerations, and sustainability issues associated with the current PU technology.
Rayung M, Ghani NA, Hasanudin N.
europepmc   +2 more sources

Utilization of TiO2/gC3N4 nanoadditive to boost oxidative properties of vegetable oil for tribological application

open access: yesFriction, 2020
The emergence of vegetable oil as a promising alternative lubricant in the tribological application space has fueled research for making these oils as useful as mineral oils.
Nisha Ranjan   +3 more
doaj   +2 more sources

Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties [PDF]

open access: yesFoods
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and ...
Wei Wang, Lijuan Yan, Shumin Yi
doaj   +2 more sources

Advances in the Application of Vegetable-Oil-Based Cutting Fluids to Sustainable Machining Operations—A Review

open access: yesLubricants, 2022
Scientists and tribologists are currently exploring sustainable and inexhaustible lubricants as a result of increased awareness of environmental and health-related issues.
R. Kazeem   +7 more
semanticscholar   +1 more source

Comparison of 37 Fatty Acids and Squalene in Walnut Oil and Common Vegetable Oils

open access: yesShipin gongye ke-ji, 2022
To explore the difference of nutritional value between walnut oil and soybean oil, sesame oil, corn germ oil and other common vegetable oils. The content of 37 fatty acids and squalene in four vegetable oils were determined by the gas-mass spectrometry ...
Chun’ai JIN   +5 more
doaj   +1 more source

A critical review on vegetable oil-based bio-lubricants: preparation, characterization, and challenges

open access: yesEnvironment, Development and Sustainability, 2022
Lubrication is a procedure that involves the use of a chemical called lubricant to reduce wear on surfaces that are in relative motion with each other. It aids in the transmission of pressure created between opposing surfaces.
Rajendra Uppar, P. Dinesha, Shiva Kumar
semanticscholar   +1 more source

Polyurethane foams from vegetable oil-based polyols: a review

open access: yesPolymer Bulletin, 2022
Polyurethane is a versatile material that can be converted into various forms according to applications. PU foams or PUFs are the most commonly used polyurethanes.
Dhiraj S. Kaikade, A. Sabnis
semanticscholar   +1 more source

Impact of ultrasonic treatment process on pour point of vegetable oils based liquid insulation

open access: yesUltrasonics Sonochemistry, 2021
This study presents an application of ultrasonic technology in the high voltage liquid insulation domain towards the reduction of pour point of vegetable oil samples for the utilization of vegetable oils as liquid insulation in cold climate areas on ...
Bakrutheen Moosasait   +1 more
doaj   +1 more source

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.

open access: yesJournal of Dairy Science, 2022
Low-fat, healthy yogurt is becoming increasingly favored by consumers. In the present study, whey protein emulsion gel microparticles were used to improve the quality of low-fat yogurt, and the effects of vegetable oil emulsion gel as a fat substitute on
Hongjuan Li   +6 more
semanticscholar   +1 more source

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