Behaviour of milk protein ingredients and emulsions stabilised by milk protein ingredients in the simulated gastrointestinal tract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu, New Zealand [PDF]
, 2017 Milk clotting behaviours in the stomach impact the digestion rates of protein and fat. A variety of milk protein products are applied as functional ingredients in many foods.
Wang, Xin
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Advanced Healthcare Materials, EarlyView.Lysosome‐targeted acidic nanoparticles based on a biodegradable poly(ethylene tetrafluorosuccinate‐co‐succinate) copolymer are engineered to restore impaired lysosomal acidification through pH‐responsive intracellular degradation. Localized acid release enhances autophagic proteolysis, reduces α‐synuclein accumulation, and preserves dopaminergic neuron
Chih Hung Lo +6 more
wiley +1 more source
Aqueous Two‐Phase Bioinks for Discrete Packing and Compartmentalization of 3D Bioprinted Cells
Advanced Healthcare Materials, EarlyView.Aqueous two‐phase systems (ATPS) enable the formation of biomimetic interfaces crucial for tissue engineering. However, clinical translation remains limited by the challenge of precisely controlling cellular compartmentalization. Here, we developed ATPS biomaterial inks for 3D bioprinting allowing tuneable droplet formation via NaCl modulation.
Martina Marcotulli +17 more
wiley +1 more source
Laser‐Assisted Processing and Modification of Bioactive Glasses: A Review
Advanced Healthcare Materials, EarlyView.Laser technologies provide powerful tools to process and transform bioactive glasses for advanced biomedical applications. This review discusses laser‐matter interaction mechanisms, laser surface engineering, and laser‐assisted fabrication of scaffolds and nanofibers.
Antonio Riveiro +8 more
wiley +1 more source
Stability of water-in-oil-in-water emulsions formed by membrane emulsification : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2004 The main objectives of this study were to determine i. The effectiveness of encapsulating whey protein concentrates (WPC) within water-in-oil-in-water multiple emulsions produced by membrane emulsification. ii.
Janardhanan, Jithesh
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Fat crystals : a tool to inhibit molecular transport in W/O/W double emulsions [PDF]
, 2019 Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems.
Bahtz +50 more
core +1 more source
Advanced Healthcare Materials, EarlyView.Engineered microparticle topographies direct human mesenchymal stem cell osteogenesis without biochemical additives. This osteogenic commitment is driven by canonical Hedgehog signaling and followed by temporal IGF‐II engagement. Two‐photon polymerization demonstrates spatial control, enabling the engineering of topographical gradients that pattern ...
Fatmah I. Ghuloum +5 more
wiley +1 more source
Superparamagnetic Poly (3-hydroxybutyrate-co-3 hydroxyvalerate) (PHBV) nanoparticles for biomedical applications [PDF]
, 2013 Indexación: ScieloBackground: The progress in material science and the recent advances in biodegradable/biocompatible polymers and magnetic iron oxide nanoparticles have led to develop innovative diagnostic and therapeutic strategies for diseases based ...
Altbir, Dora +6 more
core +2 more sources
Advanced Healthcare Materials, EarlyView.A two‐phase workflow (OFAT screening followed by central composite design) maps how processing variables tune PFCE‐PLGA nanoparticle size, dispersity, surface charge, loading, and 19F‐MRI signal. In situ, time‐resolved synchrotron SAXS tracks albumin‐corona growth on intact dispersions and reveals PFCE‐dependent adsorption pathways.
Joice Maria Joseph +11 more
wiley +1 more source
KAJIAN PENAMBAHAN JENIS DAN KONSENTRASI EMULSIFIER TERHADAP KARAKTERISTIK PRODUK DARK CHOCOLATE [PDF]
, 2016 Dark chocolate has a complex flavor profile and compositional matrix consisting of sugar and cocoa particles and emulsifiers dispersed in a continuous phase of cocoa butter.
RATHWINA NADYA, 113020003 +2 more
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