Results 201 to 210 of about 24,687 (267)

An Ensemble Machine Learning Method for Alkali‐Activated Concrete Mix Ratio Analysis and Optimizing Experimental Results

Engineering Reports, Volume 8, Issue 3, March 2026.
In this study, we discovered a combined learning algorithm of MLP–RF for predicting the composition of concrete and achieved favorable results in the inversion experiment. ABSTRACT In the field of civil engineering, the analysis of the composition of alkali‐sprayed concrete is of great significance for material research. However, there are currently no
Chengyuan Dai, Weiyu Li, Jiamin Lu, Yuelong Luo, Qizhou Liu, Lianxin Chen   +5 more
wiley   +1 more source

Extrusion of Wet Granules and Subsequent Film Formation by Calendering for Semidry Electrode Production

Energy Technology, Volume 14, Issue 3, March 2026.
This work reviews key process parameters governing semidry coated lithium‐ion battery (LIB) electrodes, establishing scientific correlations for dispersion, granulation, and coatability. A new saturation degree guides optimal solvent content, while tailored extrusion and coating conditions minimize defects and ensure industrial mass loading precision ...
Finn Reinkensmeyer, Eike Wiegmann, Peter Michalowski, Arno Kwade   +3 more
wiley   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

Identifying overarching excipient properties towards an in-depth understanding of process and product performance for continuous twin-screw wet granulation [PDF]

, 2017
De Beer, Thomas, Remon, Jean Paul, Szepes, A, Vervaet, Chris, Willecke, Nina, Wunderlich, M   +5 more
core   +2 more sources

Investigation of the Programmable Deformation of 4D‐Printed Cassava Starch‐Based Gels: Applications in Baked Foods

Food Frontiers, Volume 7, Issue 2, March 2026.
Programmable shape transformations of starch‐based foods were achieved by regulating printing parameters and material composition under baking‐induced dehydration. ABSTRACT 4D printing, an evolution of 3D printing, introduces the dimension of time to enable printed structures to undergo transformations when exposed to external stimuli.
Shengyang Ji, Ye Li, Yucheng Zou, Minghao Xu, Abdullah, Jianfu Shen, Baiyi Lu   +6 more
wiley   +1 more source

The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Microencapsulation of stabilizers using an iodine–carrageenan matrix significantly enhanced the structural and functional properties of ice cream. Encapsulated guar gum, locust bean gum, xanthan gum, and CMC improved rheological behavior, melting resistance, texture, and microstructural stability compared to the control.
Mehmet Kilinc, Gülden İlkilinc
wiley   +1 more source

Screening and Identification of Triglyceride‐Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study isolated and identified six lactic acid bacteria strains from various fermented foods. Through 16S rRNA sequencing, they were classified as Limosilactobacillus fermentum (PYC02, MHT02, SS01, SC03) and Weissella cibaria (PLHB02, SZ02). Their stress tolerance and safety were evaluated.
Xinglin Ran, Qian Hu, Shengdan Wei, Huizhen Long, Xu Luo, Boyu Dong, Qiuping Yao, Dequan Zhu   +7 more
wiley   +1 more source

Optimal Wound pH and Related Factors in the Healing Process of Diabetes‐Related Foot Ulcer: A Prospective Observational Study

Health Science Reports, Volume 9, Issue 3, March 2026.
ABSTRACT Background and Aims Delayed healing in diabetes‐related foot ulcer (DFU) remains a clinical challenge, and regulating wound pH may offer a promising solution due to its significant role in healing. This study aimed to investigate the relationship between wound pH and healing, and identify factors influencing wound pH at each healing phase ...
Sukarni Sukarni, Suriadi Jais, Haryanto Haryanto, Muhammad Aminuddin, Kanae Mukai, Mayumi Okuwa, Makoto Oe   +6 more
wiley   +1 more source

A New Perspective in Nanocellulose‐Based Materials for Biomineralization and Strategies for Bone Repair

Journal of Biomedical Materials Research Part A, Volume 114, Issue 3, March 2026.
Nanocellulose‐based materials platform with the implementation of different bioactivation strategies for its potential use in hard tissue engineering (bone, tooth and cartilage). ABSTRACT Repairing large bone defects is a significant clinical challenge.
Jonathan Michel Barba Godinez, Ernesto Tinajero‐Díaz, Maria Soledad Peresin, Zaira Yunuen García Carvajal, Diego Gomez‐Maldonado   +4 more
wiley   +1 more source