Zhang, Min Liu, Yu-Xin Zhao, Guan-Hua Song, Liang Wu, Zi-Xuan Jiang, Peng-Fei Zhou, Da-Yong Zhu, Bei-Wei
Published in
Food chemistry
The structural foundation of texture changes in sea cucumber body wall (SCBW) during boiling was investigated using second harmonic generation (SHG) microscopy for the first time. The results from SHG signal imaging, light microscopy, scanning electron microscopy and transmission electron microscopy indicated the hierarchical structures of collagen...
Salinas, Lorena Cano Sourd, Xavier Moussaoui, Kamel Le Roux, Sabine Salem, Mehdi Hor, Anis Zitoune, Redouane
Abrasive Water Jet (AWJ) is considered as a promising milling method for difficult-to-machine aeronautical materials as Inconel alloy 718 (IN718). However, grit embedment during AWJ is known as a detrimental effect on certain applications as aircraft repair, where surface condition may play an important role on additive material technologies. To ov...
Chen, Dongyan; 126150; Bernaerts, Tom; 99142; Debon, Stephane; Oduah, Cyrus Okoth; Zhu, Li; Wallecan, Joel; Hendrickx, Marc; 10015; Kyomugasho, Clare;
Utilization of common beans is greatly hampered by the hard-to-cook (HTC) defect induced by ageing of the beans under adverse storage. Large bean-to-bean variations exist in a single batch of beans. Therefore, a texture-based bean classification approach was applied in this detailed study on beans with known textures, to gain in-depth insights into...
Septier, Chantal Ramos Cortès, Maria Camilla Maille, Grégoire Feron, Gilles Sulmont-Rossé, Claire
National audience
de Magalhães, Camila Soares de Almeida Marques, Gleicyane Bazán-Colque, Ronel Joel Moraes, Erica Aguiar da Silva, Erika Madeira Moreira Ascheri, José Luis Ramirez
Published in
Plant foods for human nutrition (Dordrecht, Netherlands)
This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25-75 g/100 g) and margarine content (13.3-19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selecti...
Kumar, Sourabh Chandra, Abhishek Nema, Prabhat K Sharanagat, Vijay Singh Kumar, Sachin Gaibimei, Palmei
Published in
Journal of food science and technology
The present study was focused on the optimization of process parameters and quality characterization of Khaja. A full factorial design 53 was applied using different levels of fat proportions (5-25%), frying temperature (160-200 °C), and frying time (1-5 min). The response optimizer function in Minitab 18 software was used to select five samples wi...
Pashaei, Mitra Zare, Leila Khalili Sadrabad, Elham Hosseini Sharif Abad, Amin Mollakhalili-Meybodi, Neda Abedi, Abdol-Samad
Published in
Journal of food science and technology
Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization ...
Camus, Théophile Maisonnette, Daniel Baulin, Oriane Senninger, Oriane Guillemot, Gildas Gandin, Charles-André
Grain structures generated by laser powder bed fusion (L-PBF) of the Ni-based superalloy Inconel 718 (IN718) are studied using Cellular Automaton modelling. A new hybrid methodology is developed to benefit from a full thermohydraulic simulations that predicts the shape of the consolidated track and the temperature field. The advantage is to reach u...
Jiang, Jimiao Huang, Hua Niu, Jialin Zhu, Donghui Yuan, Guangyin
Published in
Acta biomaterialia
Zinc (Zn) alloys are a promising biodegradable material for vascular stent applications. This study aimed to fabricate biodegradable Zn-2.0Cu-0.5Mn alloy micro-tubes and vascular stents with high dimensional accuracy and suitable mechanical properties, and to investigate their microstructure, texture, mechanical properties and corrosion behavior. T...
Verma, N. (author)
Hydrogen has been contemplated as a desirable energy source of the future with enormous possibilities to create a carbon-neutral society. Since palladium (Pd) readily absorbs hydrogen even at low pressure and room temperature, Pd and its alloys are suitable for hydrogen production, purification, storage, gas sensors, and fuel cell catalyst. However...
