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Concept

Séchage (cuisine)

Publications associées (4)

Rheological Properties of Ionically Crosslinked Viscoelastic 2D Films vs. Corresponding 3D Bulk Hydrogels

Esther Amstad, Gaia De Angelis

Ionically crosslinked hydrogels containing metal coordination motifs have piqued the interest of researchers in recent decades due to their self-healing and adhesive properties. In particular, catechol-functionalized bulk hydrogels have received a lot of a ...

AMER CHEMICAL SOC2023

Microstructured Fibers for the Production of Food

Véronique Michaud, Francesco Stellacci, Fabien Sorin, Yunpeng Qu, Federica Sordo, Emma-Rose Janecek

Food engineering faces the difficult challenge of combining taste, i.e., tailoring texture and rheology of food matrices with the balanced intake of healthy nutrients. In materials science, fiber suspensions and composites have been developed as a versatil ...

Wiley2019

Preface: Special Section on Energy and Food Security in a Humanitarian Context

Silvia Hostettler

Natural disasters, population growth, social conflicts, and political or structural crises give rise to forced migrations, which can lead to humanitarian emergencies. According to the “UNHCR annual global trends report”, 65.6 million people were displaced ...

Elsevier2017

Hybrid nanocomposite gas-barrier coatings on polymers

Bandeep Singh

Gas barrier coatings based on single or multiple layers of metals, oxides or nitrides are widely used on polymer substrates in applications ranging from food packaging to organic displays and solar cells. These coatings exhibit a residual permeability resu ...

EPFL2007