Sunlight Induced Rapid Oil Absorption and Passive RoomâTemperature Release: An Effective Solution toward Heavy Oil Spill Cleanup
Sign Up to like & getrecommendations! Published in 2018 at "Advanced Materials Interfaces"
DOI: 10.1002/admi.201800412
Abstract: This work was supported by the King Abdullah University of Science and Technology (KAUST) center competitive fund (CCF) awarded to Water Desalination and Reuse Center (WDRC). read more here.
Keywords: rapid oil; oil absorption; sunlight induced; induced rapid ... See more keywords
Impact of starch-lipid complexes on oil absorption of starch and its mechanism.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12114
Abstract: BACKGROUND In worldwide, fried food has huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing a healthy diet. RESULTS The oil absorption behavior of rice starch… read more here.
Keywords: absorption starch; oil; starch; starch lipid ... See more keywords
Superhydrophobic cellulose nanofibril/silica fiber/Fe3O4 nanocomposite aerogel for magnetically driven selective oil absorption
Sign Up to like & getrecommendations! Published in 2020 at "Cellulose"
DOI: 10.1007/s10570-020-03397-y
Abstract: The development of superabsorbent materials with high absorption capacity, selectivity, and stable performance is needed for oil recovery. Remote-controlled oil absorption is highly favorable for oil absorption in harsh environment. In this study, a novel… read more here.
Keywords: absorption; nanocomposite aerogel; oil absorption; silica ... See more keywords
Acrylate copolymer-based super oil absorption resins: effects of steric hindrance of the monomer
Sign Up to like & getrecommendations! Published in 2019 at "Chemical Papers"
DOI: 10.1007/s11696-019-00997-2
Abstract: This work reports the relationship between monomer composition of typical acrylate copolymers and their oil absorption behaviors, considering the steric effects of isobornyl methacrylate (IBOMA) or reactive silica nanoparticles. With a molar ratio of stearyl… read more here.
Keywords: absorption; copolymer based; oil absorption; acrylate copolymer ... See more keywords
In-depth investigation on the factors affecting the performance of high oil-absorption resin by response surface method
Sign Up to like & getrecommendations! Published in 2020 at "Chinese Journal of Chemical Engineering"
DOI: 10.1016/j.cjche.2020.07.032
Abstract: Abstract A series of high oil-absorption resins with low cross-linking degree were synthesized by suspension polymerization using stearyl methacrylate (SMA), 2-Ethylhexyl methacrylate (EHMA), and styrene (St) as monomers. Response surface methodology (RSM) with central composite… read more here.
Keywords: oil absorption; high oil; response surface; oil ... See more keywords
Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129468
Abstract: The impacts of two hydrothermal pretreatments, annealing (ANN) and heat moisture treatment (HMT), on oil-absorption by normal maize starch (NMS) during frying were investigated using low-field nuclear magnetic resonance (LF-NMR). The structural organizations of the… read more here.
Keywords: heat moisture; starch; oil absorption; effect ... See more keywords
Impact of granule size on microstructural changes and oil absorption of potato starch during frying
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.03.046
Abstract: Abstract Potato starch (PS) was divided into three fractions: small granules (PS-S), medium granules (PS-M), and large granules (PS-L) using a gravity sedimentation method. The chemical composition, particle size distribution, and physicochemical properties of these… read more here.
Keywords: size; oil; granule size; oil absorption ... See more keywords
Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109338
Abstract: The properties of moisture and starch in potatoes affect the quality and oil absorption of final fried products. In this study, changes in moisture state, starch properties, and micromorphology of potato strips pretreated by microwave… read more here.
Keywords: microscopy; oil absorption; potato strips; oil ... See more keywords
Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111763
Abstract: Abstract The present work applied the ultrasound pretreatment (UPT) to reduce oil absorption and improve quality features (texture) of potato chips. The oil content, oil fractions, cell viability, cell morphology, oil distribution, color changes, and… read more here.
Keywords: oil absorption; ultrasound pretreatment; potato chips; oil ... See more keywords
Super-hydrophobic polyurethane sponges for oil absorption
Sign Up to like & getrecommendations! Published in 2017 at "Separation Science and Technology"
DOI: 10.1080/01496395.2016.1246570
Abstract: ABSTRACT Porous polyurethane (PU) sponge was modified with polyhedral oligmeric silsesquioxane (POSS), where the resulting material exhibited super-hydrophobic property with very high oil absorption capability. The structure and morphology of PU sponges before and after… read more here.
Keywords: absorption; oil absorption; hydrophobic polyurethane; oil ... See more keywords
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14199
Abstract: Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF… read more here.
Keywords: quality attributes; oil absorption; ratio; fried bbfns ... See more keywords