Substitution Level Research Articles

Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics

Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream.

Study on the possibility of band gap widening of thermoelectric semiconductor α-SrSi2 by isoelectronic elements incorporation

The material α-SrSi2 has considerable application potential as a near room temperature thermoelectric material. However, it has a very narrow band gap which can vanish due to impurities, defects, and grain boundaries. To obtain guidelines for controlling the band gap and improving the thermoelectric properties, we have studied the substitution of isoelectronic impurities (Mg, Ca, and Ba for Sr, and C, Ge, and Sn for Si) through first-principles calculations using the Gaussian-Perdew-Burke-Ernzerhof hybrid functional. From these calculations, it was found that:(1) The band gap change due to Ca, Ba, Ge, and Sn substitutions is almost the same as that predicted from the change in the lattice constant of pure α-SrSi2.(2) Substitution with C was energetically unfavorable and therefore high levels of substitution would be difficult to achieve. However, it was expected to increase the band gap, contrary to the prediction from the decrease in the lattice constant.(3) An increase in the Mg substitution of the Sr site from 0 at. % to 8 at. % caused a decrease in the lattice constant from 0 % to −1.189 %

Possibility analysis of antiepileptic drugs import substitution in the Russian Federation

Relevance. Epilepsy is a common chronic disease of the nervous system that can be treated rationally, ensuring the possibility of remission in most patients. The availability of antiepileptic drugs (AEDs) for patients with epilepsy is an important characteristic for achieving a long and quality life. Domestic AED production in the Russian Federation guarantees accessible medicinal assistance.Objective. Assessment of the AED import substitution level in the Russian Federation.Methods. The assessment is based on an analysis of the State Register of Medicines (SRM), the list of vital and essential drugs (VED) for 2023, and the clinical recommendations of the Ministry of Health of the Russian Federation “Epilepsy and status epilepticus in adults and children”.Results. Currently, the SRM registers 27 international non-proprietary names of AEDs, 101 trade names, mainly in the form of oral dosage forms, and 1,355 nomenclature items. All AEDs are prescription drugs. Generally, 70.6% of AED manufacturers are domestic. In 2020, the share of manufacturers from the Russian Federation increased by 20%. However, only 14.2% of the substances are directly produced in the Russian Federation. A high 100% level of import substitution is available only for firstgeneration antiepileptic drugs, and for third-generation drugs it remains at 43%. Import substitution of antiepileptic drug substances stays significantly low — 75% — 47.5% — 14% for antiepileptic drugs of I — II — III generations, respectively.Conclusion. The level of import substitution of modern AEDs for generations II–III should be increased to improve the efficiency and safety of epilepsy therapy.

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

In the last years, olive pomace, a by-product of olive oil extraction, has shown great interest. The work aims to valorize the olive pomace of two Sardinian olive cultivars, Bosana and Semidana, by incorporating them into the formulation of functional baked products to improve their nutritional value. The freeze-dried pomace of the two varieties has been used to substitute the type 00 flour in percentages of 1, 2, and 3% (w/w). The olive pomace was characterized by macro-composition analysis, while the bread samples were characterized for their proximate, physical, technological, sensory characteristics and shelf life. The specific volume of fortified samples decreased significantly compared to the control, while antioxidant activity, and nutritional parameters were significantly improved using olive pomace. Moreover, fortified samples showed a reduction of browning and whiteness indices with respect to control. Textural profile analysis showed a firmer product, compared to the control, with higher levels of olive pomace which also positively affected the cell size distribution in the crumb. Sensorially, consumers were mostly appealed by the 1% levels of substitution of olive pomace, in particular that of the Bosana. Hardness of all samples increased significantly along 7 days of storage thus resulting in a shelf life of less than 3 days. Therefore, it can be concluded that the incorporation of olive pomace, especially at low levels (1%), into white bread significantly improves the nutritional and sensorial quality of bread without significantly affecting its technological properties.

Europium-Subsituted Bismuth-Based Superconductors: Structural and Thermal Analysis via Chemical Sol-Gel Synthesis

The synthesis and characterization of Bi1.7-xPb0.3EuxSr2Ca2Cu3O10+δ superconductors with Eu substitution at varying ratios were investigated to determine their structural, electrical, and thermal properties. A sol-gel technique followed by calcination was employed to prepare samples with different substitution ratios. X-ray diffraction (XRD) was used for structural analysis, electrical properties with aid of nitrogen fluid measured by electrical resistivity, thermogravimetric analysis (TGA) conducted for thermal properties , and differential scanning calorimetry (DSC) were utilized for characterization" to improve clarity. XRD analysis revealed that the highest proportion of the high-temperature superconducting (HTS) phase occurred at a substitution factor of 0.2, corresponding to the highest critical temperature (Tc) value of 112 K. Raman spectra were conducting and showed a certain shifting with different substitution levels of Eu element. The thermal analysis highlighted the impact of substitution factor x on thermal stability, with the sample at x=0.2 exhibiting the highest thermal stability. TGA curves showed mass loss behavior for different x values, with distinct regions indicating the presence of residuals. The successful synthesis and characterization of these superconductors hold promise for practical applications.

Investigation of BSCCO Superconductors with Ga Substitution by Solid State Method

Samples of (Bi2-xGax)Sr2CaCu2O2 superconductors with varying Ga substitution levels (x=0, 0.06, 0.12, 0.20) were synthesized using the solid-state reaction method. The effects of partial substitution of bismuth and gallium elements on the BSCCO structure were investigated in terms of their electrical, magnetic, structural, and mechanical properties. X-ray diffraction (XRD) was used to determine the crystalline phases, and samples A and B exhibited sharp peaks, indicating well-crystallized material with no Ga2O3 phase. SEM images were used to obtain microscopic views of all samples, and the elemental compositions of each element were determined from EDX spectra. The critical temperature was calculated from R-t measurements, and Sample A exhibited the highest Tc at 96K. Magnetic properties were investigated for all samples, including magnetic hysteresis behavior and magnetic moment. The critical current density (Jc) values were calculated using the Bean model by utilizing magnetic hysteresis.

A Study on the Performance of Self-Leveling Mortar Utilizing Tungsten Tailings as the Aggregate

A significant quantity of tailings is produced during the development of different metal mines in China. In particular, fine-grained tailings pose challenges to the sustainable development of the mining industry. This study examines the utilization of finely ground tungsten tailings as a replacement for natural aggregates in self-leveling mortar (SLM). The study examined the impact of the aggregate-cement ratio, cement mix ratio, and varying substitution levels of different grain sizes of tungsten tailings on the flow properties, mechanical properties, and dimensional change rate of SLM. Additionally, the role of tungsten tailings in SLM was analyzed using XRD, FTIR, and SEM methods. The findings demonstrated that the utilization of sulphoaluminate cement (SAC) had a notable impact on improving the initial strength of the SLM. Additionally, a high aggregate-cement ratio negatively affected the fluidity of the SLM. The doping of tungsten tailings improved the grading relationship of the SLM. Substituting tungsten tailings of 38–75 μm grain size for natural aggregates in the preparation of SLM did not have a negative impact on its performance. In fact, substituting 60% tungsten tailings had a positive effect on the 28-day mechanical properties of the SLM. The compressive and flexural strengths of the SLM after 28 days were 26.53 MPa and 9.06 MPa, respectively, which were enhanced by 18.81% and 26% compared to the control group (C0). According to the environmental leaching test, SLM can effectively fix the heavy metal ions in tungsten tailings, and the leaching concentration of heavy metals is significantly reduced after long-term curing. The doping of finely fragmented tungsten tailings accelerated the process of hydration, resulting in the creation of hydrocalcium zeolite crystals in the latter phases of hydration. Furthermore, an increase in tailings substitution resulted in the production of a greater amount of hydration products, specifically C-S-H gels.

Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

In this study, changes in the structural and functional properties of soybean protein isolate (SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were explored, elucidating the effect of the complexes as fat replacers at the 15 % substitution level on the properties of low-fat cream. Finally, the correlation between the structure and function of the complex and the properties of low-fat cream was further analyzed. The addition of NG promotes the increase of SPI aggregation and particle size, and reduces the interfacial tension of the complex. Meanwhile, at the mass ratio of 48:3, NG and SPI formed a dendritic network structure suitable for stabilizing cream. The fat properties of cream indicate that low-fat creams stabilized by appropriate proportions of SPI-NG complexes displayed small and dense fat crystal network structures. In addition, low-fat cream stabilized by the SPI-NG complexes have improved whipping time, overrun, firmness, storage stability and rheological properties compared to natural SPI. It is worth noting that the overall quality of the cream stabilized by the SPI-NG complex with a mass ratio of 48:3 was almost close to that of full-fat cream. Therefore, this study promotes the potential applications of protein-polyphenol complexes as fat replacers in the food industry.

The Impact of Treating Yellow Corn byproducts by Urea on Blood Chemistry Parameters of Awasi Lambs

Using of non-protein, nitrogen (NPN) compounds on as alternative. to high-cost protein source, to demonstrate the replacement of pure Yellow corn byproducts with urea added at a rate of 7.17% to the ready-made basic material, for an incubation period of 30 days and its use in basic ratios of 0,10, 22,30 and 39. % replace wheat bran in overweight comments Awassi has succeeded in overcoming difficulties. The results showed that conditioning with urea right a significant increase (p≤0.05) in total protein. Conditioning also a significant increase in the level of urea. The level of masterol triglyceride with the levels of substitution with yellow corn byproducts could not be compared with the control and low substitution levels.

Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

SummaryThe aim of this study was to determine the textural sensory profile of wheat breads developed using oat flour at different substitution levels (10%, 30%, and 50%) and particle sizes (<224, 250–280, 280–500, 500–600 μm). A trained descriptive panel evaluated the wheat–oat breads using quantitative descriptive analysis (QDA) (n = 8) and partial napping (PN) (n = 12) sensory techniques. The QDA results showed that the textural properties of the breads were significantly affected by oat flour at different substitution and particle size levels (P < 0.001). The attributes crumb ‘denseness’ and ‘stickiness’ discriminated most frequently across samples, while crumb ‘chewiness’ and ‘dryness’ discriminated the least. Principal component analysis (PCA) illustrated that in PC1 (59%) crumb ‘denseness’ was positively correlated with crumb ‘hardness’ and ‘graininess’, while ‘stickiness’ was negatively correlated with crumb ‘graininess’. The application of clustering techniques on QDA data showed that breads with 10% oat flour were differentiated based on particle size; however, as the substitution level of oat flour increased, the substitution level of oat flour used in formulations exceeded the effect of particle size. In terms of PN, panellists identified four distinct groups of wheat–oat breads, indicating that wheat breads with 10% oat flour and <224 μm, 280–500 μm and whole oat flour had similar textural properties to the control wheat bread sample. The texture of wheat breads substituted with 50% oat flour were very different to the control. The results of this study suggest that in addition to the effect of substitution level, fractionation of oat flour may have application in the production of wheat bread formulations with different textural profiles. The findings also emphasise the importance of considering clustering techniques when evaluating complex samples for new product development applications.

Effect of Al Substitution on Visible Short-Wave Infrared Reflectance Spectroscopy (VSWIR) of Goethite and Ferrihydrite

Goethite and ferrihydrite are the two major iron hydroxides, essential mineral constituents in the terrestrial surface system. Aluminum (Al) is the most common substituent in iron hydroxides, and it may significantly change the bulk and surficial physicochemical properties of iron hydroxides. Consequently, a practical and convenient approach is needed to efficiently identify the Al substitution degrees of iron hydroxides in natural occurrences. This study presents a comprehensive investigation of the VSWIR characteristics of laboratory-synthesized Al-substituted goethite and ferrihydrite, to establish diagnostic VSWIR parameters for the identification and quantification of Al substitution levels in iron hydroxides. The findings revealed that Al substitution can affect the band positions (P) of goethite and ferrihydrite at ~650 nm, ~900 nm, and ~1400 nm. The relationships between the Al substitution of ferrihydrite and VSWIR parameters can be expressed as P900 = −0.43 × Al(%) + 931 and P1400 = −0.07 × Al(%) + 1428, while that of goethite can be expressed as P650 = 0.42 × Al(%) + 657 and P900 = 2.29 × Al(%) + 936. The peak fitting results showed that the absorption intensity at 480–550 nm linearly decreases with increased Al substitution. The obtained VSWIR spectra of Al-substituted goethite and ferrihydrite provide a critical supplement to the spectral library for (Al) iron hydroxides, and these VSWIR parameters can be utilized for the semi-quantitative determination of Al substitution in natural iron hydroxides

EVALUATION OF PROPERTIES OF MASONRY MORTARS BLENDED WITH CERAMIC WASTE POWDER

<p class="ABSTRACT">Aiming to meet the principals of the modern circular economy, this study explores the possibility of using locally available waste materials in the production of innovative, eco-friendly mortar for masonry. The eco-binder, applied as a substitute for cementitious material, is ceramic waste powder (CWP) generated during the production of ceramic industry elements. Within the experimental program, compositions of twelve types of masonry mortars were designed with volumetric ratios of solid components 1:1:5, 1:0.7:4.2, and 1:1:4 (cement + eco-binder/lime/sand), varying the percentage of cement replacement with ceramic powder (up to 80%). The basic properties of masonry mortars were tested, including consistency, compressive strength, flexural tensile strength, capillary water absorption, and adhesion. The test results indicate that ceramic waste powder can be successfully used as a partial replacement for cement up to high substitution levels, yielding more sustainable masonry mortars for use in load-bearing or non-load-bearing masonry structures.</p>

Application of Taguchi approach to optimize the waste glass powder in developing eco-friendly ternary blended aluminosilicate matrix

This study investigated the effects of incorporating varying proportions of waste glass powder (WGP) and fly ash (FA) on the strength characteristics of ternary blended ground granulated blast furnace slag (GGBS) based geopolymer matrix. The examination was conducted to explore the impact of different levels of substitution of WGP (ranging from 25 % to 40 %) and FA (ranging from 20 % to 35 %) in GGBS-based geopolymer concrete under conditions of ambient curing, employing Taguchi L16 optimization. An investigation into the influence of various input parameters on the compressive strength and workability results was carried out through the utilization of analysis of variance (ANOVA). The analysis based on signal to noise ratio (SNR) revealed that the most effective mix composition consisted of 30 % WGP, 20 % FA, 50 % GGBS, and an 8 M NaOH solution, yielding the highest compressive strength value of 48.3 MPa. Additionally, the examination of the microstructure and morphology of the geopolymer fragments was explored by utilizing scanning electron microscopy (SEM) in conjunction with energy dispersive spectroscopy (EDS), revealing the creation of a densely packed microstructure for the optimal blend.

Impact of melon seed oil cake with different particle sizes on bread quality

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality; three particle size fractions of MSOC (coarse, medium, and fine) and two substitution levels (3 and 6%, w/w) were employed. Functional properties and colour of different particle sizes of MSOC were assessed, and the physical properties of bread made with MSOC were explored and compared to control bread (100% wheat flour). Results showed that bread made with 3% MSOC had relatively satisfactory quality in terms of specific volume (2.64–2.86 mL/g), hardness (14.31–15.04 N) compared to the control bread (specific volume 2.79 mL/g and hardness 13.87 N). Bread made with fine particle size of MSOC (2.64 mL/g and 15.04 N at 3% substitution level; 2.44 mL/g and 16.03 N at 6% substitution level) had lower specific volume and higher hardness values than the bread made with medium (2.80 mL/g and 14.31 N at 3% substitution level; 2.50 mL/g and 15.50 N at 6% substitution level) and coarse (2.86 mL/g and 14.72 N at 3% substitution level; 2.52 mL/g and 15.12 N at 6% substitution level) particle sizes of MSOC. These results indicate that using 3% MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality. Overall, MSOC could be re-introduced into food chain as ingredient for bread production, which offers possibilities to develop novel sustainable foods. Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread.Graphical

Compressive behavior of eco-friendly concrete containing glass waste and recycled concrete aggregate using experimental investigation and machine learning techniques

This paper presents an experimental investigation on the compressive behavior of eco-friendly concrete containing glass waste (GW) and recycled concrete aggregate (RCA). In all mixtures, cement and water are stayed constant while fine and coarse aggregates were varied. The studied parameters are: utilizing fine recycled glass (FRG) instead of fine natural aggregate (FNA) at substitution levels of 0, 10, 25, 50 and 100 %, performing coarse recycled glass (CRG) instead of coarse natural aggregate (CNA) at replacement ratios of 0, 10, 20 and 40 %, conducting both CRG at constant ratio (20 %) as well as RCA at varied levels (0, 16, 40 and 80 %) and replacing CNA by RCA at varied levels (0, 16, 40 and 80 %). The experimental results showed that replacing 10, 25, 50 and 100 % of FNA by FRG declined the compressive strength of concrete by 12.8, 18.5, 24.5 and 49.8 %, respectively. Also, the compressive strength of concrete decreased by 18.5, 23.3, and 32.83 % when 10, 20, and 40 % of CNA were substituted by CRG, respectively. Additionally, the current study investigates the efficacy of machine learning (ML) techniques in evaluating the compressive strength of eco-friendly concrete containing GW and RCA separately. Four tree-based ensemble methods—decision trees, random forest, gradient boosted regression trees, and extreme gradient boosting—were trained and tested using 241 and 319 datasets to predict the compressive strength of eco-friendly concrete containing GW and RCA, respectively. The data employed in constructing the ML model were gathered from both the current experimental study and previous studies. The findings indicate that the XGBoost model demonstrates exceptional accuracy. The impact of each parameter on the predicted outcomes was discussed.

Rheological behavior and early-age hydration performance of blended cement pastes incorporating recycled brick powder and slag

This study focuses on blended cement pastes incorporating recycled brick powder (RBP) and slag. The effects of RBP and slag on the rheological behavior and early-age hydration performance of blended cement pastes with different substitution levels ranging from 0 % to 40 % have been studied by testing mini-slump flow, rheological properties, hydration products, pore structure, and phase distribution. The results show that the incorporation of RBP reduces the fluidity by 3.8 %-24.6 % and increases the yield stress of pastes by 4.1 %-53.4 %, while the combined use of RBP and slag proves effective in controlling the rheological properties. Furthermore, the addition of RBP and slag significantly reduces the hydration products and increases the total porosity of blended cement pastes by 4.3 %-16.9 % at 24 h. Notably, RBP and slag accelerate Portland cement hydration in early-age stage, attributed to nucleation and dilution effects. These findings offer valuable insights for the application of RBP in low-carbon cementitious materials.

Low-carbon UHPC with glass powder and shell powder: Deformation, compressive strength, microstructure and ecological evaluation

Waste glass and shells are by-products generated in the production process of the construction industry and aquaculture respectively. The high-value treatment of these materials presents a global challenge. Converting waste glass and shells into solid waste-based ultra-high performance concrete (UHPC) mixtures is an eco-friendly strategy. In this study, glass powder (GP) and oyster shell powder (OSP) were mixed to prepare composite supplementary cementitious materials (GOS) and partially replace cement. The compressive strength, drying shrinkage, microstructure, and environmental impact of GOS-containing UHPC were investigated. Results indicate that adding GOS reduces the fluidity of UHPC mixtures, with further decreases as GOS content increases. Replacing cement with an appropriate amount of GOS (10 wt%-20 wt%) enhances the compressive strength of UHPC, though higher GOS levels reduce its strength. Meanwhile, the drying shrinkage deformation of UHPC decreases significantly as the GOS substitution level increases. The 28-d drying shrinkage deformation of the specimen added with 20 wt% GOS is 574 μm/m, which is 61.96 % lower than the control group. Additionally, the specimen added with 20 wt% GOS shows significantly improved compactness and enhanced bonding at the interfacial transition zone. Compared with traditional UHPC, GOS-containing UHPC has lower carbon emissions and costs, effectively utilizes waste, and promotes sustainable development.

Performance of concrete containing waste demolished concrete powder as a partial substitute for cement

PurposePresent work deals with the partial substitution of cement by waste demolished concrete powder (WDP) for reducing the carbon footprints of concrete.Design/methodology/approachControl specimens and the specimens with 20% WDP as fractional substitute of cement were prepared. The waste powder was thermally activated at 825 °C prior to its use in the mix. The prepared specimens were evaluated in terms of density, workability, mechanical strength, Ultrasonic pulse velocity (UPV) and rebound hammer (RH).FindingsThe results showed that with the substitution, the workability of the mix increased, while the density decreased. A decrement within a 20% limit was found in compressive strength. The UPV and RH results were closely linked to the other results as mentioned above.Research limitations/implicationsThe study deals with only M15 concrete and the substitution level of only 20% as a baseline.Practical implicationsThe concrete containing 20% WDP is lightweight and more workable. Moreover, its strength at 28 days is 14 MPa, only 1 MPa lesser than the characteristic strength.Social implicationsThe WDP can be recycled and the dumping in landfills can be reduced. This is an important effort towards the decarbonation of concrete.Originality/valuePrevious literature indicates that the WDP has been frequently used as a partial replacement of aggregates. However, some traces of secondary hydration were also reported. This work considers the effect of partial substitution of cement by the WDP.

Ruddlesden-Popper Oxyfluorides La2Ni1-xCuxO3F2 (0 ≤ x ≤ 1): Impact of the Ni/Cu Ratio on the Thermal Stability and Magnetic Properties.

Ruddlesden-Popper oxyfluorides of the substitution series La2Ni1-xCuxO3F2 (0 ≤ x ≤ 1) were obtained by topochemical fluorination with polyvinylidene fluoride (PVDF) of oxide precursors La2Ni1-xCuxO4. The thermal stability and the temperature-dependent unit cell evolution of the oxyfluorides were investigated by high-temperature XRD measurements. The oxyfluoride with x = 0.6 shows the highest decomposition temperature of θdec ∼ 520 °C, which is significantly higher than the ones found for the end members La2NiO3F2 (x = 0) θdec ∼ 460 °C and La2CuO3F2 (x = 1) θdec ∼ 430 °C. The magnetic properties of all La2Ni1-xCuxO3F2 oxyfluorides were characterized by field- and temperature-dependent measurements as well as DFT calculations of the magnetic ground state. An antiferromagnetic ordering was derived for all substitution levels. For the Néel temperature (TN), a nonlinear dependence on the copper content was found, and comparably high values of TN in the region of 200-250 K were observed in the broad composition range of 0.3 ≤ x ≤ 0.8.

Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread

Effects of substituting fava beans flour of three particle sizes (0.14 mm, 0.5 mm, and 1.0 mm) at 10, 20, 30 and 40% to wheat flour were determined on the rheological properties, baking characteristics, and microstructure of bread. Rheological properties of the dough produced from the flour blends showed that the 10, 20, and 30% substitution levels yielded considerably good viscoelastic properties and were used for the test baking. The baking characteristics, such as loaf volume, C-Cell analysis, and scorings, were evaluated to understand the implications of blend levels on the quality characteristics of the bread. The fava bean flour substitution level had more impact on the quality characteristics of bread than the particle size. Also, microstructural analyses using X-ray microcomputed tomography showed that increasing the concentration of fava bean flour had a significant effect (p < 0.05) on the bread's microstructure. For all the quality characteristics examined, samples with 10% substitution levels, regardless of particle size, produced loaves closest to the bread made with wheat flour alone. The findings of this study contribute valuable knowledge to optimizing fava bean-fortified bread formulations, allowing for a good understanding of the trade-offs between particle size, substitution levels, and the final product quality.