Article
Materials Science, Multidisciplinary
Wichian Chalee, Tieng Cheewaket, Chai Jaturapitakkul
Summary: The research demonstrated that concrete specimens containing 15-35% replacement levels of GPOFA exhibit the best durability performance at marine sites, with higher resistance to chloride ingress and steel corrosion compared to ordinary Portland cement concrete.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Article
Food Science & Technology
Dhruv Thakur, Anurag Singh, Pramod Kumar Prabhakar, Murlidhar Meghwal, Ashutosh Upadhyay
Summary: The optimized oleogel formulation based on soybean oil and carnauba wax exhibited high oil binding capacity and shear-thinning behavior, making it suitable for frying applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Abubakar Abdullahi Lawal, Mohd Ali Hassan, Mohd Rafein Zakaria, Mohd Zulkhairi Mohd Yusoff, Mohd Nor Faiz Norrrahim, Mohd Noriznan Mokhtar, Yoshihito Shirai
Summary: This study finds that the cellulose content in biomass affects the nanopore structure and adsorption capacity of biochar, with higher cellulose content biomass producing biochar with higher adsorption capacity, which is suitable for wastewater treatment.
BIORESOURCE TECHNOLOGY
(2021)
Article
Food Science & Technology
Laura Roman, Mitchell R. Walker, Nicole Detlor, Janice Best, Mario M. Martinez
Summary: This study found that drum-dried starch particles with high swelling potential can effectively replace oil in low-fat oil-in-water emulsions, significantly impacting the stability and rheology of the emulsions.
Article
Agriculture, Multidisciplinary
Rosanne E. de Vos, Lisa Nurfalah, Fatima A. Tenorio, Ya Li Lim, Juan P. Monzon, Christopher R. Donough, Hendra Sugianto, Asri A. Dwiyahreni, Nurul L. Winarni, Nadia Mulani, Gilang Ramadhan, Muhammad Ali Imran, Antonius P. Tito, Pandu Sulistiawan, Muhammad Khoirul, Rana Farrasati, Iput Pradiko, Patricio Grassini, Maja Slingerland
Summary: This study aims to explore agronomic, socio-economic, and institutional factors that affect harvesting practices in independent oil palm smallholder farming systems in Indonesia, in order to assess opportunities for sustainable intensification through shorter harvest intervals and reduced harvest losses.
AGRICULTURAL SYSTEMS
(2023)
Article
Chemistry, Applied
Mehmet Karaaslan, Fatih Sengun, Umran Cansu, Buelent Basyigit, Hidayet Saglam, Asliye Karaaslan
Summary: In this study, pepper seed oil was successfully microencapsulated by spray drying under optimal conditions, showing improved antimicrobial activity and enhanced antioxidant properties. The use of gum Arabic/maltodextrin as encapsulating agents significantly contributed to the preservation of PSO and its inhibitory effects against various bacteria species.
Article
Geosciences, Multidisciplinary
Yidi Xu, Philippe Ciais, Le Yu, Wei Li, Xiuzhi Chen, Haicheng Zhang, Chao Yue, Kasturi Kanniah, Arthur P. Cracknell, Peng Gong
Summary: Oil palm is a significant source of global vegetable oil supply, but its cultivation expansion poses threats to tropical ecosystems. By introducing a specific plant functional type for oil palm in a global land surface model, the study successfully simulated the growth and ecological processes of oil palm.
GEOSCIENTIFIC MODEL DEVELOPMENT
(2021)
Article
Chemistry, Applied
Zhen Zhang, Jing Ye, Wan Jun Lee, Casimir C. Akoh, Aijun Li, Yong Wang
Summary: In this study, interesterification of palm-based oil using different catalysts and temperatures was investigated. The results showed that enzymatic interesterification fats had lower solid fat content and higher crystallization onset temperature compared to chemical interesterification fats, indicating faster crystallization and smaller crystal size. The study contributes to understanding the differences between chemical interesterification and enzymatic interesterification fats.
Article
Thermodynamics
Mychelle L. Andrade, Cristina F. Cavalcanti, Dayene L. L. Dantas, Tulio N. Silvestre, Neide Queiroz, Vicente C. Oliveira Costa, Antonia L. Souza
Summary: The blends prepared in this study had a healthier fatty acid composition and higher oxidative stability compared to pure palm oil. The amount of palm oil used in the blends did not affect the formation of trans fatty acids.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
Article
Thermodynamics
Yue Dian Tan, Jeng Shiun Lim, Viknesh Andiappan, Sharifah Rafidah Wan Alwi
Summary: In Malaysia, retrofitting palm oil mills for pollution control is crucial for obtaining mandatory certification. This study presents a systematic optimization framework for designing a sustainable multi-owner palm oil-based complex. The results show the economic potential and profit-cost allocation within the multi-owner complex, with palm oil mills being the major receiver and conventional heat and power plants benefiting the most from the collaboration.
Article
Chemistry, Applied
Yujia He, Changyu Zhou, Chunbao Li, Guanghong Zhou
Summary: The study focused on the impact of incubation temperature on the binding of aldehydes to myosin, revealing that aldehyde concentration led to a reduction in myosin fluorescence intensity. The interactions between the two were driven by hydrogen bonds and van der Waals forces, with the highest binding capacity occurring at 37 degrees Celsius.
Article
Forestry
Qiuen Wei, Peng Shi, Faiza Shafique Khan, Yin Min Htwe, Dapeng Zhang, Zhiying Li, Xueke Wei, Qun Yu, Kaibing Zhou, Yong Wang
Summary: Oil palm is the highest oil-yielding commercially grown perennial tree. Cryopreservation methods were developed for the oil palm embryos and embryogenic calli, which demonstrated high viability rates. The study also revealed that the embryogenic calli were more sensitive to oxidative stress. These findings contribute to the cryopreservation techniques and understanding of cryotolerance in oil palm.
Review
Materials Science, Paper & Wood
M. R. M. Asyraf, N. M. Nurazzi, M. N. F. Norrrahim, K. Z. Hazrati, Aizat Ghani, F. A. Sabaruddin, S. H. Lee, S. S. Shazleen, M. R. Razman
Summary: Oil palm fibre (OPF) is easily obtained in many parts of an oil palm crop and can provide good mechanical strength in polymer composites. However, its application is limited to conventional products despite its excellent thermal stability in replacing synthetic fibres. This review article aims to provide baseline knowledge for material designers, engineers, and manufacturers in choosing suitable matrices for thermal applications in various sectors.
Article
Engineering, Chemical
Annabelle David, Melissa David, Pauline Lesniarek, Emmanuel Corfias, Yoann Pululu, Mathieu Delample, Patrick Snabre
Summary: The study found that a solid-like dispersion system could be formed with a minimum cellulose content of about 60wt% in the vegetal powder. The efficiency of oleogelation increased with the mass fraction of powder in oil and the maximum size of cellulose fibers due to weak attractive interactions and fiber entanglement forming a network entrapping the liquid phase. An innovative strategy using a 30wt% dispersion of bamboo fibers in rapeseed oil was used to produce a chocolate spread with high thermal stability at 38 degrees C and healthier nutritional qualities compared to an equivalent product prepared with palm oil.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Agriculture, Multidisciplinary
Eng Huan Hau, Soek Sin Teh, Siok Koon Yeo, Siau Hui Mah
Summary: The study explored the physicochemical and functional properties of protein hydrolysates from oil palm leaves, finding that PH extracted with 8% Alcalase exhibited superior functional properties and could serve as an alternative plant protein in the food industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yanty Noorzyanna, Nazrim Marikkar, Shuhaimi Mustafa, Miskandar Mat Sahri
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2017)
Article
Engineering, Chemical
S. Md Atiqure Rahman, M. Enamul Hoque, Saidur Rahman, M. Mahbubur Rahman
JOURNAL OF FOOD PROCESS ENGINEERING
(2017)
Article
Chemistry, Applied
N. A. M. Yanty, J. M. N. Marikkar, M. S. Miskandar, F. Van Bockstaele, K. Dewettinck, B. P. Nusantoro
Article
Engineering, Electrical & Electronic
Isha Das, Suresh Sagadevan, Zaira Zaman Chowdhury, Md. Enamul Hoque
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS
(2018)
Article
Engineering, Electrical & Electronic
Suresh Sagadevan, Jagpreet Singh, Kaushik Pal, Zaira Zaman Chowdhury, Md. Enamul Hoque
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS
(2017)
Article
Chemistry, Multidisciplinary
Abdulmajid Alshaibani, Zahira Yaakob, Ahmed Alsobaai, Miskandar Sahri
ARABIAN JOURNAL OF CHEMISTRY
(2017)
Article
Materials Science, Multidisciplinary
Dinesh Ragurajan, Mohsen Golieskardi, Meenaloshini Satgunam, Md Enamul Hoque, Angela Min Hwei Ng, Mariyam Jameelah Ghazali, Ahmad Kamal Ariffin
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2018)
Article
Chemistry, Analytical
M. Enamul Hoque, J. Mahmoud Ghorban Daei, M. Khalid
CURRENT ANALYTICAL CHEMISTRY
(2018)
Article
Chemistry, Analytical
M. Enamul Hoque, A. Maryanne Peiris, S. M. Atiqure Rahman, M. Abdul Wahab
CURRENT ANALYTICAL CHEMISTRY
(2018)
Article
Multidisciplinary Sciences
Suresh Sagadevan, Zaira Zaman Chowdhury, Mohd Rafie Bin Johan, Ali A. Khan, Fauziah Abdul Aziz, Rahman F. Rafique, Md Enamul Hoque
Article
Polymer Science
Balaji Ayyanar Chinnappan, Marimuthu Krishnaswamy, Mugilan Thanigachalam, Huaizhong Xu, Saiful Islam Khan, Md Enamul Hoque
Summary: This paper presents the formulation, characterization, and in vitro studies of a polymer composite material impregnated with naturally derived hydroxyapatite (HA) particulates for biomedical implant applications. The composite material showed excellent mechanical properties and biocompatibility, making it a potential biomaterial for medical implants.
Review
Polymer Science
Md Zillur Rahman, Md Enamul Hoque, Md Rubel Alam, Md Abdur Rouf, Saiful Islam Khan, Huaizhong Xu, Seeram Ramakrishna
Summary: Increasingly prevalent respiratory infectious diseases such as COVID-19 pose severe threats to public health, and the use of face masks is considered a scientific approach to combat the spread of viruses. Different types of face masks are produced using various materials and manufacturing techniques, providing different levels of protection to users, but the proper disposal and management of used face masks, particularly those made of non-biodegradable polymers, raise significant environmental concerns.
Review
Polymer Science
Balaji Ayyanar Chinnappan, Marimuthu Krishnaswamy, Huaizhong Xu, Md Enamul Hoque
Summary: Nanotechnology and electrospinning techniques have revolutionized the production of nanofibers and membranes with unique and variable properties. This review explores the effects of various process parameters on the characteristics of biomedical nanofibers, shedding light on the optimal conditions for producing uniform, smooth, and high-quality fibers. The applications of these nanofibers are also discussed.
Review
Polymer Science
Adib Bin Rashid, Md Enamul Hoque, Nahiyan Kabir, Fahim Ferdin Rifat, Hasin Ishrak, Abdulrahman Alqahtani, Muhammad E. H. Chowdhury
Summary: The exploration of nanocellulose has been aided by rapid nanotechnology and material science breakthroughs, resulting in their emergence as desired biomaterials. This work reviews CNC's synthesis, properties and various industrial applications, including its use as a sensor, acoustic insulator, and fire retardant material.
Article
Engineering, Multidisciplinary
T. Nuge, K. Y. Tshai, S. S. Lim, N. Nordin, M. E. Hoque
JOURNAL OF ENGINEERING SCIENCE AND TECHNOLOGY
(2017)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
