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An innovative graphene-based phase change composite constructed by syneresis with high thermal conductivity for efficient solar-thermal conversion and storage被引量：1
《Journal of Materials Science & Technology》2024年第11期179-187,共9页Jianqiang Wang Weijie Li Xinya Zhang 
Graphene-based phase change composites hold significant potential for solar energy utilization,but their poor thermal conductivity hinders their practical applications.In this work,an air-dried graphene skele-ton(AGS)...
关键词：SYNERESIS Graphene skeletons Thermal conductivities Phase change composites Solar-thermal conversion 
Production of Corn (Zea mays) Starch and Cassava (Manihot esculenta) Starch and Their Application as Yogurt Stabilizer
《Food and Nutrition Sciences》2023年第7期589-600,共12页Fabien Nsanzabera Alexis Manishimwe Aimable Mwiseneza Evangeline Irakoze 
The present study evaluated the stabilizing effect of starch produced from corns and cassava on the stability of cow milk yogurt. A sample of both corn and cassava starch was selected and used in the yogurt making as ...
关键词：Corn Starch Cassava Starch Cow Milk Yogurt STABILIZER SYNERESIS 
Effect of AMPS(2-acrylamido-2-methylpropane sulfonic acid) content on the properties of polymer gels被引量：2
《Petroleum Science》2022年第2期697-706,共10页Tian-Ci Zhang Ji-Jiang Ge Hao Wu Hong-Bin Guo Bao-Lei Jiao Zhen Qian 
Financial support from the Major Scientific and Technological Project of CNPC under grant number ZD2019-183-007;Sinopec Northwest Company of China for the financial support(34400007-17-ZC06070095)
The BST oilfield in the northwestern Taklamakan Desert is a fractured carbonate reservoir,but issues of water breakthrough are becoming increasingly severe with the development of water flooding.Unfortunately,the high...
关键词：GELS 2-Acrylamido-2-methylpropane sulfonic acid Enhanced oil recovery HYDROLYSIS SYNERESIS 
Effect of Garlic Paste on the Physicochemical Attributes of Cheese
《Food and Nutrition Sciences》2022年第1期6-16,共11页Mouluda Sohany Md. Abdul Halim Most. Jesmin Akhter Sabina Yasmin Fatehatun Noor 
Cheese has recently gained a lot of popularity around the world. This experiment was carried out to make cheese from skim milk with the addition of garlic paste. This study
《Food and Nutrition Sciences》2020年第6期442-456,共15页Manuela Tobil Courage Y. Deh Jacob K. Agbenorhevi Gilbert O. Sampson Fidelis M. Kpodo 
The objective of this work was to investigate the effect of okra pectin from two genotypes (asha
《Food and Nutrition Sciences》2019年第11期1334-1343,共10页Ruth I. Kavaya Mary N. Omwamba Ben N. Chikamai Symon M. Mahungu 
Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling ag...
关键词：Gum ARABIC SYNERESIS JAM Marmalade 
Influence of Aloe Gel Enrichment on the Physicochemical, Textural and Sensory Characteristics of Dahi
《Journal of Food Science and Engineering》2011年第2期141-153,共13页R. Pushkala N. Srividya 
Aloe gel, derived from Aloe vera plant is well known for its nutraceutical potential, It is available commercially as a juice with poor sensory quality. The therapeutic benefits of Aloe gel could be extended to food p...
关键词：Aloe gel DAHI CURD whey syneresis fermented dairy product spray dried Aloe gel powder. 
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