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    Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages by Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło

    Published 2019-03-01
    “…Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance liquid chromatography–mass spectrometry) were monitored in the storage experiment (6 months, 4°C). Most of the hydrocolloids have contributed to the improvement of the taste and the consistency of strawberry products. …”
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    The Microstructure and Thermal Conductivity of Pressureless Infiltrated SiCp/Al Composites Containing Electroless Nickel Platings by Aihua Zou, Xianliang Zhou, Xiaozhen Hua, Duosheng Li, Kaiyang Wu

    Published 2015-01-01
    “…With the addition of the Ni layer, there are some intermetallics Ni3Al but no interfacial carbide Al4C3, which improves the wettability and the thermal conductivity of the composites. …”
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