Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Jafar Al-Hakkak"'
Publikováno v:
Advances in Materials Science and Engineering, Vol 2019 (2019)
A novel method to prepare spherical cellulose nanoparticles has been developed using imidazolium ionic liquid processing and regeneration from controlled acetonitrile nonsolvent addition and drying. Nanoparticles ranging from 100 to 400 nm have been
Externí odkaz:
https://doaj.org/article/34ee9011bf494b769d171ee3fc5a82d8
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
In this study two-dimensional FTIR analysis was applied to understand the temperature effects on processing cellulose solutions in imidazolium-based ionic liquids. Analysis of the imidazolium ion νC2–H peak revealed hydrogen bonding within cellulo
Externí odkaz:
https://doaj.org/article/51577107bc2a462c9ca9250cadfb6c70
Publikováno v:
Industrial Crops and Products. 130:285-291
Proanthocyanidins are known to interact with carbohydrates, impacting their physicochemical properties providing beneficial attributes for food and industrial applications. To harness these advantageous properties, starch granules were coated with pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67e8e113c0d37688c0cf371a3d7d8491
https://doi.org/10.1016/j.indcrop.2018.12.069
https://doi.org/10.1016/j.indcrop.2018.12.069
Publikováno v:
Advances in Materials Science and Engineering, Vol 2019 (2019)
A novel method to prepare spherical cellulose nanoparticles has been developed using imidazolium ionic liquid processing and regeneration from controlled acetonitrile nonsolvent addition and drying. Nanoparticles ranging from 100 to 400 nm have been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e0292b695195fd2022dedc2a4955cdb
https://doi.org/10.1155/2019/2081027
https://doi.org/10.1155/2019/2081027
Publikováno v:
Cellulose. 24:5261-5265
Microcrystalline cellulose with high polydispersity was preferentially dissolved in 1-ethyl-3-methylimidazolium acetate (EMIMAC), an ionic liquid which has high ability for the dissolution and processing of cellulose. Either water, ethanol or acetoni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1025a85d4a608f11c14364bed8f050bf
https://doi.org/10.1007/s10570-017-1422-7
https://doi.org/10.1007/s10570-017-1422-7
Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels
Publikováno v:
Journal of Food Engineering. 142:138-145
The physicochemical and textural properties of wheat starch gels prepared at different mixing speeds, 15, 150 and 350 rpm and heating times, 10, 30, and 45 min at 95 °C were studied and compared. With increasing time and mixing speed most of the tex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42f881f9cbb82ed52fb338d4902ed9d9
https://doi.org/10.1016/j.jfoodeng.2014.06.009
https://doi.org/10.1016/j.jfoodeng.2014.06.009
Publikováno v:
Macromolecular Materials and Engineering. 299:65-74
Novel bio-based rubber-like materials are prepared from the oxidative copolymerization of tannin oleate esters and vegetable oils. The copolymer materials are prepared as solvent-cast films. Analysis reveals the reactivity and amount of vegetable oil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc828b29fc561b8be5cd742851b3a96b
https://doi.org/10.1002/mame.201300039
https://doi.org/10.1002/mame.201300039
Autor:
Fadia Al-Hakkak, Jafar Al-Hakkak
Publikováno v:
Journal of Food Engineering. 100:152-159
Changes in the functional properties of egg white (EW) protein/pectin mixtures and their chemical conjugation via the Maillard reaction were investigated. Pectin with high degrees of esterification was conjugated to EW protein at 60 °C and 79% relat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac6409d82566009b073ce715fedd758e
https://doi.org/10.1016/j.jfoodeng.2010.03.040
https://doi.org/10.1016/j.jfoodeng.2010.03.040
Autor:
Jafar Al-Hakkak, Fadia Al-Hakkak
Publikováno v:
Starch - Stärke. 59:117-124
A new non-destructive patented method for separating starch of high purity from plant flour or "comminutates" (fine particles) is described. The method can be applied to all plant materials that have a mixture of starch and protein in their flour, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76b1be4bbb64f8348e53df29d452a59d
https://doi.org/10.1002/star.200600564
https://doi.org/10.1002/star.200600564
Autor:
Jafar Al-Hakkak, Slavka Kavale
Publikováno v:
International Congress Series. 1245:491-499
Sodium caseinate was covalently linked to apple pectin in a controlled dry state (60°C, 79% relative humidity) through the Maillard reaction. SDS-PAGE confirmed the covalent attachment between the protein and the polysaccharide. The emulsifying acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5793f1ce50d1a4bdfddbd79fb363467
https://doi.org/10.1016/s0531-5131(02)00887-7
https://doi.org/10.1016/s0531-5131(02)00887-7