Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hediyeh Zamani"'
Publikováno v:
Langmuir. 38:9363-9371
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 38(30)
This study describes an investigation of the role of non-polar solvents on the growth of cesium lead halide (CsPbX
This study describes an investigation of the role of non-polar solvents on the growth of cesium lead halide (CsPbX3 X = Br, I) nanoplatelets. We employed two solvents, benzyl ether (BE), and 1-octadecene (ODE), as well as two nucleation and growth me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c06657f7ae17f545da44a85d8d132c0a
https://doi.org/10.26434/chemrxiv-2022-pm4zp
https://doi.org/10.26434/chemrxiv-2022-pm4zp
Autor:
Gabrielle Busto, Roza Wineh, Hediyeh Zamani, Elijah Shirman, Sissi Liu, Anna V. Shneidman, Tanya Shirman
Publikováno v:
Catalysts; Volume 13; Issue 1; Pages: 60
The majority of industrial chemical processes—from production of organic and inorganic compounds to air and water treatment—rely on heterogeneous catalysts. The performance of these catalysts has improved over the past several decades; in paralle
Autor:
Elan Hofman, Zhijun Li, Robert W. Meulenberg, Andrew Hunter Davis, Alex Khammang, Hediyeh Zamani, John M. Franck, Mathew M. Maye, Weiwei Zheng, Kevin Chen
Publikováno v:
Chemistry of Materials. 31:2516-2523
The ability to dope transition-metal ions into semiconductor nanocrystals (NCs) allows for the introduction and exploitation of new extrinsic properties in the original intrinsic material. Although...
Autor:
Michael J. Selig, Alireza Abbaspourrad, Hediyeh Zamani, B. Mehrad, Arkaye Kierulf, Jonathan L. Licker
Publikováno v:
Food Hydrocolloids. 84:34-37
Galactomannan gum (locust bean gum; LBG) was used to distribute and stabilize vibrantly orange colored oil-solubilized β-carotene (βC) into dry food powders. Powders were prepared by homogenization of oil solubilized βC into hydrated LBG, followed
Publikováno v:
Journal of food scienceREFERENCES. 85(4)
Protein-rich beverages have gained significant attention in recent years. It is a challenge to produce whey protein beverages with high stability, good transparency, and a smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food