Zobrazeno 1 - 10
of 36 995
pro vyhledávání: '"Rheological properties"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 5, Pp 364-371 (2024)
Two different morphologies of nanocellulose - cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colou
Externí odkaz:
https://doaj.org/article/d0b9366699bf4193b2bf783d232399f0
Publikováno v:
International Journal of Geo-Engineering, Vol 15, Iss 1, Pp 1-29 (2024)
Abstract The utilization of geopolymer as a grouting material has gained significant attention in research and construction applications. Geopolymer grout is a type of binding material that differs from traditional grouts, typically based on Portland
Externí odkaz:
https://doaj.org/article/de60eb1751714ec1ad539dc1aaffdb23
Autor:
K. Šantová, R.N. Salek, V. Kůrová, A. Mizera, B. Lapčíková, A. Vincová, L. Zálešáková, A. Kratochvílová, E. Lorencová, Š. Vinter, K. Opustilová, M. Karhánková
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7704-7717 (2024)
ABSTRACT: The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KT
Externí odkaz:
https://doaj.org/article/ae99f9f5ca0746f287a1962882d9a4b8
Publikováno v:
Meikuang Anquan, Vol 55, Iss 9, Pp 100-109 (2024)
Fly ash grouting is a common method for mine fire prevention and control. Aiming at the problems of fly ash slurry which is prone to water-loss cracking, poor stability and low fire prevention efficiency, fly ash colloids were prepared by adding high
Externí odkaz:
https://doaj.org/article/137ace034c3d49089af6762acb4a8c87
Autor:
Kaiyang MA, Xinzhong HU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 184-191 (2024)
To further expand the variety of oat milk products and develop an oat plant-based yogurt (OPY) without animal ingredients, this study used whole oat flour as raw material to prepare oat milk through enzymatic hydrolysis, inoculated with commercial fe
Externí odkaz:
https://doaj.org/article/745e46223ca446de886a7230e81ecfdd
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 128-137 (2024)
Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization
Externí odkaz:
https://doaj.org/article/cc0cccf073bf41bea9518227e038f149
Autor:
Jian Zhang, Xuejie Li, Xiujuan Ren, Yanxia An, Xiaoyan Song, Yang Zhao, Yaqing Wen, Weifeng Zhang
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 3, Pp 177-185 (2024)
Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorga
Externí odkaz:
https://doaj.org/article/1c3c4492b31e4998a29bb4fb9b0be3be
Publikováno v:
FirePhysChem, Vol 4, Iss 4, Pp 308-316 (2024)
Microscale energetic materials have garnered considerable attention because they can be integrated in microelectromechanical systems for several potential applications. Hexanitrostilbene (HNS) has been widely utilized in ignition and initiation devic
Externí odkaz:
https://doaj.org/article/f9f26a9dc1c14bbd929ffe1b4161dd82
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 178-185 (2024)
This study comparatively analyzed the effects of water bath (WB) and ultrasonic-assisted water bath (UWB) extraction at different pH conditions on the extraction kinetics, gelling properties, rheological properties, and structural properties of grass
Externí odkaz:
https://doaj.org/article/1b0503663f7743d09c040411a6986e71
Autor:
Xiaojiang WU, Jingnan XIAO, Linfang LI, Jianxin CHAI, Yajing CAO, Meiqi DONG, Xin JIA, Xingyu GUO, Ruonan LI, Jianguo XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 144-151 (2024)
Heat moisture treatment (HMT) is a widely used method for starch modification due to its safe, green, environmentally friendly, and efficient characteristics. In this study, quinoa starch was modified by HMT with varying moisture contents (20%, 25%,
Externí odkaz:
https://doaj.org/article/49b759e0bc3f433eb5decc90bd383cbe