Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips by Elfaitouri, Taher A.Houssein

“…The oil distribution in microwaved potato chips fried under different microwave frying conditions showed that a crust developed during microwave frying. Oil was trapped only in intercellular spaces, which was strongly linked to the microstructure (not only in intercellular spaces but also over some cells). …”
Get full text

Interface engineering for organic−inorganic hybrid perovskite solar cells by Foo, Shini

“…To address these challenges, intensive developments have been made recently to interfacial engineering so as to reduce the amount of undesirable trap states in OIHP solar cells. Although significant progress has been made to improve the device performance and stability of OIHP solar cells using interfacial engineering, the preferable properties of passivation material utilized at various interfaces are often overlooked. …”
Get full text

Development of human enterovirus 71 nano calcium phosphate adjuvanted candidate vaccine for parenteral and mucosal delivery by Saeed Ahmed, Mohamed Ibrahim

“…The alginate formulations had no effect on the IgA levels, it seems the vaccine epitopes were trapped in the alginate composite. The effect of joint dual immunization parenteral and mucosal routes (nano-CaP-HEV71 killed-virus (ID) and vaccine encapsulated in chitosan through the buccal delivery) to the same animals induced enhanced both types of systemic and mucosal antibody responses, as displayed in serum IgG and salivary IgA antibody levels towards the vaccine. …”
Get full text