Results 211 to 220 of about 149,709 (338)

Chemical Composition of the Moss <i>Polytrichum Commune</i>: A Focus on Structural Biopolymers. [PDF]

Plants (Basel)
Budaev NA, Belesov AV, Pikovskoi II, Faleva AV, Malkov AV, Pokryshkin SA, Toptunov EA, Ul'yanovskii NV, Kosyakov DS.   +8 more
europepmc   +1 more source

From Nature to Innovation: Exploring Natural Biopolymers in 3D Bioprinting for Bone Regeneration. [PDF]

ACS Omega
Barros RM, Oliveira ACJ, Chaves LL, Leão AD, Ramos RKLG, Maniçoba GL, Formiga FR, Soares MFR, Soares Sobrinho JL.   +8 more
europepmc   +1 more source

Effect of the Compatibiliser on the Poly(Lactic Acid)-Polyamide 11 Blends with and Without Metal Oxides: Properties, Performance and Durability. [PDF]

Polymers (Basel)
Infurna G, Ferrante F, Morici E, Pecoraro G, Dintcheva NT.   +4 more
europepmc   +1 more source

Role of Water in Starch Mechanical Treatment. [PDF]

Biopolymers
Tryakhov DE, Mikhailenko MA, Maslennikov DV.   +2 more
europepmc   +1 more source

A Comprehensive Review on Food-Grade Electrospinning of Natural Biopolymers for Cultivated Meat Applications. [PDF]

Foods
da Silva NMA, Silva LP.
europepmc   +1 more source

Sustainable Biopolymers for Environmental Applications: Advances and Future Perspectives Toward a Circular Economy. [PDF]

Polymers (Basel)
Ligarda-Samanez CA, Huamán-Carrión ML, Palomino-Rincón H, Taipe-Pardo F, Moscoso-Moscoso E, Cabel-Moscoso DJ, Garcia-Espinoza AJ, Calderón Huamaní DF, Romero Plasencia JM, Martinez-Hernandez JA, Luciano-Alipio R, Apaza-Cruz J.   +11 more
europepmc   +1 more source

Photoactive Semiconducting Biopolymers

Photoactive Semiconducting Biopolymers. The basic aims of this project are to elucidate, manipulate, and utilise the unique chemical and physical properties of a class of biopolymers called the melanins.

core  

Disintegration characteristics of red clay-tungsten tailings mixtures improved with guar gum and xanthan gum. [PDF]

Sci Rep
Li S, Mei X, Guan Y, Dong B, Meng J.
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

3D Printing of Biopolymer-Based Scaffolds for Bone Tissue Engineering: Materials, Fabrication, and Translational Strategies. [PDF]

Molecules
Song Y, Kim H, Lee SS.
europepmc   +1 more source