Results 181 to 190 of about 594,151 (275)

Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability. [PDF]

Food Chem X
Ji Y, Wu Y, Wang Y, He S, Jiang Y, Li X, Wang L, Xu Q, Zhang L, Wang H.   +9 more
europepmc   +1 more source

Bridging the translational gap in clinical nanomedicine: From rational design to clinical reality

BMEMat, EarlyView.
Nanotechnology offers a multi‐faceted approach to modern healthcare, encompassing high‐sensitivity diagnostic imaging, innovative vaccine delivery, and targeted therapeutics. This review explores how these nanomedicine applications address critical challenges in cancer recurrence and the treatment of neurologic and respiratory diseases to combat rising
Ahmed H. Ghonaim, Marwa Ahmed El‐Naka, Wedad M. Nageeb, Atta Ullah Khan, Noura M. Seleem, Aliaa Abdelghafar, Doaa Zamel, Yang Liu, Qigai He, Wentao Li   +9 more
wiley   +1 more source

Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel. [PDF]

Food Chem X
Zhang R, Liu J, Yu M, Mu Q, Yan Z, Zhang Y, Zhang Y, Zhang T, Liu X.   +8 more
europepmc   +1 more source

AN HYBRID SOL-GEL AND CVD APPROACH TO OXIDE-BASED NANOSYSTEMS: THE CASE OF CeO2-ZrO2 THIN FILMS

, 2004
GASPAROTTO, ALBERTO, GIUGNO, IV WORKSHOP ITALIANO SOL GEL, MONTEPONI, G. BOTTARO, P. ., A. CURA DI A. CORRIAS, TONDELLO, EUGENIO, SOL GEL, D. BARRECA, IGLESIAS CAGLIARI, ARMELAO, LIDIA   +11 more
core  

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with <i>Aronia melanocarpa</i> proanthocyanidins as fat substitutes on the quality of fermented sausages. [PDF]

Food Chem X
Yang L, Zhang X, Ma N, Chen W, Ding X, Jiang Z, Xiao R, Zhang H.   +7 more
europepmc   +1 more source

Graphene Materials for Sustainable Energy Applications: A Contemporary Perspective

Carbon Energy, EarlyView.
ABSTRACT Graphene has garnered significant attention as a promising material with great potential for contributing to sustainable energy initiatives, such as RE100 (100% renewable energy initiative) and CF100 (100% carbon‐free initiative). This review aims to explore the potential of graphene for advancing renewable energy applications by highlighting
Niraj Kumar, Seul‐Yi Lee, Roop L. Mahajan, Soo‐Jin Park   +3 more
wiley   +1 more source

Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise. [PDF]

Foods
Bi A, Zhu B, Cong N, Du M, Wu C, Zhang L, Guo Y, Cheng T, Yu P, Xu X.   +9 more
europepmc   +1 more source

Conjugated Conductive Polymer Binders for Lithium Batteries: Structural Engineering and Design Principles

Carbon Energy, EarlyView.
Structural engineering of conjugated conductive polymer binders enables integrated electronic transport, strong adhesion, and stable electrode interfaces, offering a promising strategy to reduce inactive components and improve the performance of high‐energy lithium batteries.
Fating Wang, Fei Lv, Jingjing Guo, Min Hong, Xia Wang, Xiaohan Cai, Tiefeng Liu, Jun Lu   +7 more
wiley   +1 more source

Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel. [PDF]

Food Chem X
Keramat M, Golmakani MT.
europepmc   +1 more source