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The purpose of this paper is to model SME board configurations and then to examine empirically their diversity. Polarity in corporate board research around two primary tasks (control and service/strategy), neither captures comprehensively the range of SME board types, based on what they actually do, nor elucidates how boards configure and why. SME heterogeneity is problematic for understanding how the triumvirate of power and control – owners, directors and executives – governs in such firms.

Survey research is used to examine 186 French private SMEs. Factorial and cluster analyses are used to classify board configurations according to board task performance.

Results reveal six different board types among small firms. The findings indicate that both organisational and board design need to be adjusted to align with the differentiation between the ownership and the management, and between the ownership and the directorship. The greater the differentiation between these power/control functions in response to increased internal and/or external contingencies, the more varied will be the board’s portfolio of tasks, with implications for the director capabilities and board competence.

The research extends SME board governance theory and practice by bringing greater clarity to the field of board task performance in SMEs. It provides insights into explicit board task-related configurational behaviour through recognising the degree of differentiation between the triumvirate power/control functions at the apex of the small firm. SME boards in the sample show not just a single configuration but a combination from a portfolio of tasks with different emphases on each according to their circumstances. This finding implies that a particular type of board may select a task, or set of tasks, from the portfolio, depending on the nature of the SME in terms of its proximity – whether it is characterised more by specificity or by denaturation. Further research is needed to understand the variation in these configurations over time in response to internal and external contingencies and what board emphases and processes are involved in transitioning through these evolutions.

The findings are important because the extent of knowledge about what the configuration comprises will determine how effectively a board will execute its tasks. This knowledge is useful in helping boards place emphasis on how best to concentrate their efforts on creating value for the SME, by selecting an effective combination of tasks from a given board configuration depending on their circumstances.

The research extends SME board governance theory and practice by bringing greater clarity to the field of board task performance in SMEs. It provides insights into explicit board task-related configurational behaviour through recognising the degree of differentiation between the triumvirate power/control functions at the apex of the small firm.

The purpose of this paper is to develop an environmentally safe aqueous polymer‐isocyanate (API) wood adhesive for structural uses with whey protein isolate (WPI) that is a by‐product of cheese making.

The API formulations with whey proteins denatured at different heating temperatures and times, WPI/polyvinyl alcohol (PVA) denaturing processes, PVA contents and nano‐CaCO₃ (as filler) contents were investigated and optimised according to the JIS K6806‐2003 standard.

A whey‐protein based API adhesive was developed which had 28 h boiling‐dry‐boiling wet compression shear strength 6.81 MPa and dry compression shear strength 13.38 MPa beyond the required values (5.88 and 9.81 MPa, respectively) for structural use of commercial standards. The study also indicated that the thermal denaturation of 40 per cent WPI solution at 60‐63°C could unfold the globular structure of whey protein to some extent and therefore improve the bond strength and bond durability of whey‐protein based API adhesive; the additions of PVA and nano‐CaCO₃ as filler had a significant effect on the bond strength and bond durability of whey‐protein based API adhesive.

The thermally denatured WPI solutions (40 wt%) incline towards being decayed by moulds if not properly formulated.

Owing to the good bond strength and durability and environmental safety, the optimised whey‐protein based API adhesives have greater potential for commercial applications, especially for the structural wood bonds.

A novel API wood adhesive for structural use was developed using whey proteins that are often regarded as a waste due to their relatively small molecules and compact globular structures.

This study aims to systematically investigate the tribological behaviors of metal and polyethylene using lubricants composed of four synovial fluid (SF) components. In addition, the changes in protein conformation during wear were analyzed to establish the correlation between protein conformation and tribological properties.

A pin-on-disk tester with multidirectional sliding motion was used for tribological properties observation between metal and polyethylene pairs. Simulated SFs with four main constituents were used as the testing lubricants. Differential scanning calorimetry and Raman were used to characterize the changes in protein conformation during wear.

The coupling of lipids and hyaluronic acid further suppressed protein denaturation. The protein structures of the adsorption film and the ensnared protein chains in the friction zone were maintained to a certain extent, thus improving the friction and wear of polyethylene.

These findings established the correlation between protein conformation and friction and wear, promoting the understanding of the lubrication mechanism of artificial joints.

Most foods are complex mixtures of some or all of the following classes of chemical substances: carbohydrates, fats, proteins, minerals or inorganic compounds, vitamins, colours, flavouring substances, water, and miscellaneous substances. Since foods are mixtures of chemical compounds, the effects of cooking, processing and storage involve chemical changes in these components, and it is therefore desirable to look at these in turn.

This paper aims to study the change rule of sintered iron friction properties under high temperature and establish the model to predict the friction coefficient.

The morphological measurements of sintered iron material with four different oxidation degrees are carried out. A prediction model of friction coefficient in high temperature oxide growth stage for sintered iron material is established based on the theory of flash temperature and adhesion friction. The relationship between friction coefficient and the key parameters is found through the test fitting.

The surface topography changes with oxidative wear. The wear debris will be compacted and sintered again to form a composite oxide layer with the temperature increasing. The validity and accuracy of proposed model are tested using the friction coefficient and temperature experiments. Results are in reasonable agreement with those obtained using values of load commonly used.

The significance lies in the change mechanism of high temperature friction characteristic is clarified. Three friction stages related to temperature of dry friction are put forward for sintered iron, and a meaningful reference is provided by the established model for high-temperature performance design of sintered iron friction material.

This article aims to consider the use of high pressure processing in order to gain functional advantages through proteins structure control. High pressure processing has been used to produce high-quality food with extended shelf life and could also be used to modify foods functionality.

The effect of high pressure on protein structure and functionality is looked at and comparisons are made with heat effect in places. β-lactoglobulin and whey proteins are mainly taken as examples.

A controlled partial protein unfolding through mild high pressure processing could lead to a range of intermediate molecular structures. These are distinct from the native and completely unfolded structure and have been referred to as molten globules. The partly unfolded molecular states, hence, are postulated to have increased functionality and could be interesting for the food industry.

The opportunity and challenges represented by these theoretical elements are discussed. In particular, the effect of protein concentration and aggregation is emphasised.

The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.

Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.

HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.

This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

The purpose of this paper is to prepare a water-resistant adhesive (SA) from soy flour (SF) with less water-soluble components.

Defatted SF was suspended and stirred in water. Then, the pH of dispersion was adjusted to a predetermined value (i.e. 8, 9 or 10) by the addition of 2M sodium hydroxide (NaOH) solution. After stirring at a predetermined temperature (25°C, 35°C, 45°C) for different time (1 h, 2 h, 3 h), the 2M hydrochloric acid (HCl) solution was added in a dropwise manner into the dispersion until the pH value was adjusted to 4.5. Then, the dispersion was centrifuged at 6,000 rpm for 2 min. The obtained precipitate with less water-soluble components was used as an adhesive (SA) directly.

SA had a wet strength of 1.02 MPa when used for the fabrication of poplar plywood. Polyvinyl alcohol (PVA) solution was applied to improve the tack of SAs to wood surface and the viscosities of SAs were decreased from 10,200 cP to 4,100 cP at room temperature after the PVA addition. The soy proteins in SAs were not denatured to a large extent according to the differential scanning calorimetry and light microscopy. The remained multilevel structures of soy protein played a positive contribution to the water resistance of SAs, and the bond lines of cured SAs were much more stable than those of the cured SF and soy protein concentrate (SPC).

The fluidity and solid content of soy adhesives is much lower than formaldehyde adhesives. Further investigations are needed to improve the fluidity of soy adhesives with high solid contents.

Novel water-resistant soy adhesives were provided.

The important quality characteristics of lean meat are freshness, tenderness, colour, flavour, juiciness and water‐holding capacity (i.e. absence of drip). Lean meat is produced from muscle and the biochemistry of muscle has provided a firm theoretical basis for meat technology. In many instances, some of which will be discussed here, a knowledge of muscle biochemistry has allowed meat technologists to improve meat quality or to avoid its deterioration. Before considering the biochemical basis of meat quality it is necessary to outline some general aspects of the structure and metabolism of muscle.

Investigates the factors determining the quality of milk and heat‐treated milk products. Discusses the composition and structure of milk with particular reference to proteins, fat and lactose with emphasis on emulsion stability, fat globules and the casein micelles. Describes the preservation of milk by heat treatment to produce pasteurized, sterilized, ultra heat‐treated milks, and the chemical and physical changes taking place during this processing.