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Z.Liu, Y.Dan, L.Jiang, and Y.Huang, “Effects of Emulsifiers on the Thermal Stability of Thermoplastic Sizing Agents and the Interfacial Properties of CF/PEEK Composites,” Polymer Composites (2026): 1–13, https://doi.org/10.1002/pc.71183. Conflicts of Interest The authors declare no conflicts of interest. Data Availability Statement The data that supports the findings of this study are available from the corresponding author upon reasonable request.
Beyond C3N4 π-conjugated metal-free polymeric semiconductors for photocatalytic chemical transformations Long Yang, *a Yuting Peng,a Xuedan Luo,a Yi Dan,*b Jinhua Ye, cd Yong Zhou *ef and Zhigang Zouef Author affiliations * Corresponding authors a State Key Laboratory of Environment-Friendly Energy Materials, School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, P. R.
Abstract Purpose The purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana. Design/methodology/approach Four different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana).
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