Results 71 to 80 of about 14,773 (239)

Shape‐Changing Multiphase Microparticles from Complex Liquid Crystal Emulsions

Advanced Functional Materials, EarlyView.
Liquid crystalline network (LCN) microparticles are prepared from single, double (Janus), and triple emulsions through a simple and scalable bulk‐emulsification strategy. Under heating, the particles exhibit robust, reversible, large‐amplitude deformations that depend both on the morphology and the liquid crystals director field configuration.
Marco Turriani, Camilla Parmeggiani, Daniele Martella, Alberto Concellón   +3 more
wiley   +1 more source

Engineering Strategies for Stable and Long‐Life Alkaline Zinc‐Based Flow Batteries

Advanced Functional Materials, EarlyView.
Alkaline zinc‐based flow batteries face persistent challenges from unstable zinc deposition, including dendrite growth, passivation, corrosion, and hydrogen evolution, which severely limit cycling stability. Current research addresses these issues through coordinated electrode structuring, electrolyte regulation, and membrane design to control zinc ...
Yuran Bai, Xiaoyu Huo, Xin Long, Enkang Fu, Xusong Gong, Lei Wei, Liang An   +6 more
wiley   +1 more source

Coagulative Granular Hydrogels with an Enzyme Catalyzed Fibrin Network for Endogenous Tissue Regeneration

Advanced Healthcare Materials, EarlyView.
Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng, Camila B. Tovani, Simona Bianco, Gianni Comandini, Aya Elghajiji, Mina Aleemardani, Roxana Moscalu, Jeremie Zappia, Bianca Fernandes, Olivia Annett, Chrissy L. Hammond, Jason Wong, Dave J. Adams, Fabrizio Scarpa, Michael R. Whitehouse, Annela M. Seddon, James P. K. Armstrong   +16 more
wiley   +1 more source

Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification

Applied Sciences
Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more
Rajat Suhag
doaj   +1 more source

Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Sensors, 2006
The influence of limited proteolysis of soy protein concentrate on proteinextractability, the composition of the extractable proteins, their emulsifying properties andsome nutritional properties were investigated.
Mirjana B. Pesic, Sladjana P. Stanojevic, Snezana T. Jovanovic, Miroljub B. Barac   +3 more
doaj   +1 more source

Ultrasonic Enhanced Walnut Protein Emulsifying Property [PDF]

Journal of Food Processing & Technology, 2013
The effect of ultrasonic treatment on emulsifying property of walnut protein was investigated. The walnut protein concentration was adjusted to 1% and treated with ultrasonic at different temperature, power, frequency and time. The result showed that walnut protein emulsifying property firstly increased and then decreased with the temperature increase ...
openaire   +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, Arianna Iacomino, Federico Serpe, Lucia Iafrate, Marco Bastioli, Giorgia Montalbano, Biagio Palmisano, Silvia Franco, Roberta Angelini, Alessandro Corsi, Mara Riminucci, Giancarlo Ruocco, Chiara Scognamiglio, Andrea Barbetta, Gianluca Cidonio   +14 more
wiley   +1 more source

Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

Journal of Chemistry, 2015
Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC)
Rosa Linda Lopez-Enriquez, Victor Manuel Ocano-Higuera, Wilfrido Torres-Arreola, Josafat Marina Ezquerra-Brauer, Enrique Marquez-Rios   +4 more
doaj   +1 more source

Modification of structural and functional properties of sunflower 11S globulin hydrolysates

Czech Journal of Food Sciences, 2015
The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and ...
Jian Ren, Chun-Li Song, Ping Wang, Shuang Li, Narasimha-Kumar Kopparapu, Xi-Qun Zheng   +5 more
doaj   +1 more source

Spherical Skin Model: Stratified Co‐Culture of Fibroblasts and Keratinocytes on Spherical Beads Toward Compound Screening

Advanced Healthcare Materials, EarlyView.
Models of the human skin must combine the relevant biological contents and suitable biomaterials with the correct spatial organization. Performing compound screening on such in vitro models also requires fast and reproducible production methods of the models.
Elisa Lenzi, Nadia Vertti‐Quintero, Julien Husson, Anne‐Laure Bulteau, Carine Nizard, Karl Pays, Sébastien Sart, Charles N. Baroud   +7 more
wiley   +1 more source