Results 111 to 120 of about 8,020 (214)

Extreme Polyploidy Reveals Functional Trade‐Offs in Plant Drought Responses

Plant, Cell &Environment, EarlyView.
ABSTRACT Polyploidy shapes plant physiology and anatomy, yet the extent to which different ploidy levels influence drought responses remains unclear. Here, we investigated how ploidy affects cell‐level coordination and functional traits associated with water transport and retention.
Javier López‐Jurado, Enrique Mateos‐Naranjo, Francisco Balao, Ajaree Thonglim, Frederic Lens, Timothy J. Brodribb   +5 more
wiley   +1 more source

Influence of large bubbles on cavitation effect of small bubbles in cavitation multi-bubbles

Acta Physica Sinica, 2019
null Qinghim, null Naranmandula
openaire   +1 more source

The characterization of acoustic cavitation bubbles – An overview

Ultrasonics Sonochemistry, 2011
Acoustic cavitation, in simple terms, is the growth and collapse of preexisting microbubbles under the influence of an ultrasonic field in liquids. The cavitation bubbles can be characterized by the dynamics of oscillations and the maximum temperatures and pressures reached when they collapse.
openaire   +2 more sources

From regulatory mechanisms to cutting‐edge applications: Research progress of ultrasound, electrical, magnetic, and optical stimulation in neural modulation

Journal of Intelligent Medicine, Volume 3, Issue 3, Page 196-219, September 2026.
Abstract In recent years, the clinical treatment and symptom management of neurological disorders have faced significant challenges due to the high complexity of the nervous system's structure and function. Against this backdrop, physical stimulation techniques have emerged as a vital complementary approach to traditional pharmacological treatments and
Wanying Li, Liqun Chen
wiley   +1 more source

Translation of interacting cavitation bubble in a plane acoustic field. [PDF]

Ultrason Sonochem, 2023
Zhao G, Chen W, Tao F, Wu Y, Kou S.
europepmc   +1 more source

Facile, high‐throughput protein purification enabled by high‐efficiency protease elution

Protein Science, Volume 35, Issue 9, September 2026.
Abstract While advances in artificial intelligence have made protein design widely accessible, protein production and characterization remain a bottleneck. Protease‐cleavable affinity tags are commonly used to improve yield and purity of recombinant proteins, but tag removal adds labor and complexity.
Edson N. Cárcamo Noriega, Ian S. Truebridge, Frank D. Teets III, James W. Bowman III, Nathalia Rodriguez, Tessa A. Howard, Christopher D. Bahl   +6 more
wiley   +1 more source

Thermodynamic effects of gas adiabatic index on cavitation bubble collapse. [PDF]

Heliyon, 2023
Yang Y, Shan M, Kan X, Duan K, Han Q, Juan Y.   +5 more
europepmc   +1 more source

Laser-Induced cavitation bubble interaction with Surface-Attached bubbles

Applied Surface Science
ARIS, SI, Proizvodni sistemi, laserske tehnologije in spajanje ...
Vid Agrež, Žiga Lokar, Rok Petkovšek, Claus-Dieter Ohl   +3 more
openaire   +3 more sources

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source