The lens eclipse - traumatic anterior dislocation of crystalline lens
Tapan P Jakkal +2 more
doaj +1 more source
Effect of intraocular pressure on crystalline lens oscillations: a computational study using porcine eye model. [PDF]
Dahaghin A +4 more
europepmc +1 more source
Characterization of Femtosecond Laser and Porcine Crystalline Lens Interactions by Optical Microscopy. [PDF]
Ben Moussa O +9 more
europepmc +1 more source
Beyond the green solvent paradigm, this review redefines Deep Eutectic Systems (DES) as programmable supramolecular nanoassemblies. We survey their biomedical convergence: stabilizing thermolabile mRNA to enable cold chain‐free logistics, reshaping transdermal microneedle delivery, enabling long‐term wearables via eutectogels, and utilizing Generative ...
Jeesu Moon, Min Seo Kim, Jae‐Seung Lee
wiley +1 more source
Biomechanical simulations of crystalline lens oscillations resulting from the changes in the gaze in an accommodated eye. [PDF]
Dahaghin A +6 more
europepmc +1 more source
Acoustic Radiation Force Optical Coherence Elastography of the Crystalline Lens: Safety. [PDF]
Zevallos-Delgado C +11 more
europepmc +1 more source
Association between crystalline lens thickness and intermittent exotropia in children: a cross-sectional observational clinical study. [PDF]
Li J +8 more
europepmc +1 more source
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
Quantitative fs-laser crystalline lens softening surgery towards presbyopia treatment based on optical coherence elastography. [PDF]
Zhang Z +16 more
europepmc +1 more source
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source

