Fiber length and distribution play important roles in the processing and mechanical performance of fiber-based products such as paper and fiberboard. In the case of wood–plastic composites (WPC), the production of WPC with long fibers has been neglected, because they are difficult to handle with current production equipment. This study provides a better understanding of the effect of fiber leng...

Recent advances in click modeling have established it as an attractive approach to interpret search click data. These advances characterize users’ search behavior either in advertisement blocks, or within an organic search block through probabilistic models. Yet, when searching for information on a search result page, one is often interacting with the search engine via an entire page instead of...

guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...

The study objectives were to evaluate (1) the effect of thawing unfermented whole-plant corn (WPC; Exp. 1) on fermentation capacity after several months of frozen storage, and (2) the effect of temperature on fermentation profile of thawed high-moisture corn (HMC; Exp. 2) stored frozen for a longer period and then fermented at 2 ambient temperatures. Unfermented WPC and HMC samples were obtaine...

The features of bad flow unit continuity and multiple layers emphesize the importance of a well pattern design for the development of a fluvial-delta reservoir. It is proposed a method to predict well pattern connectivity (WPC) based on the exploration and evaluation of wells. Moreover, the method helps evaluate the risk of well placement. This study initially establishes the parameters for cha...

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, a concentrate (WPC) content 65 have been chosen as functional bases production complex baking improvers targeted effect. When developing composition improver, rational dosage DW is 2 % by weight flour, WPC – 3 flour. Adding during kneading wheat flour dough predetermines decrease its gluten content,...