Airflow Synergistic Needleless Electrospinning of Instant Noodle-like Curly Nanofibrous Membranes for High-Efficiency Air Filtration.
Sign Up to like & getrecommendations! Published in 2022 at "Small"
DOI: 10.1002/smll.202107250
Abstract: Particulate matter (PM) pollution has become a serious environmental concern. Nanofibrous filters are widely reported to remove PM from polluted air. Herein, efficient and lightweight PM air filters are presented using airflow synergistic needleless electrospinning… read more here.
Keywords: synergistic needleless; air; airflow synergistic; efficiency ... See more keywords
Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
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DOI: 10.1016/j.lwt.2020.109294
Abstract: Abstract Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat… read more here.
Keywords: flour dough; aleurone flour; evaluation aleurone; instant noodle ... See more keywords
Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers
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DOI: 10.3390/foods11162437
Abstract: Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study… read more here.
Keywords: free instant; gluten free; thai danish; study ... See more keywords