Results 171 to 180 of about 52,002 (262)

Injectable Bone Cements: A Generational Framework for Bioactivity, Porosity, and Mechanobiological Design at the Nanoscale

Advanced NanoBiomed Research, EarlyView.
Key demographic, biological, and material considerations that drive the need for advanced injectable bone cement technologies. Injectable bone cements (IBCs) are widely used in orthopaedic and craniofacial applications due to their minimally invasive delivery and ability to provide early mechanical stabilisation.
Frank Fei, Yogambha Ramaswamy, Young Jung No   +2 more
wiley   +1 more source

Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations. [PDF]

Molecules
Tang S, Yang X, Wang C, Wang C.
europepmc   +1 more source

Role of the Polymer in the Emulsion Stability of an Amphoteric Polyacrylamide in Different Flooding Systems. [PDF]

ACS Omega
Huang J, Xia X, Jiang H, Huo Y, Li J, Li W, Ma X, Li F, Li C.   +8 more
europepmc   +1 more source

Untying Surface Chemistry and Emulsion Stability to Construct Multifunctional Pickering Emulsion SERS Sensors for Pretreatment-Free Quantitative Analysis in Bio-Media. [PDF]

Adv Sci (Weinh)
Zhang Y, Li C, Carland R, Ye Z, Bell SEJ, Xu Y.   +5 more
europepmc   +1 more source

The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification. [PDF]

Foods
Shao Z, Kong X, Yang H, Zhang Y, Yang C, Chen F, Wang Z, Chen J, Zhu T, Xin Y, Chen Y.   +10 more
europepmc   +1 more source

A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine. [PDF]

Food Chem X
Wang LM, Zhang YX, Yang Q, Li K, Ma WC, Bai YH.   +5 more
europepmc   +1 more source

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing. [PDF]

Int J Food Sci
Sinsuwan S.
europepmc   +1 more source

Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt Concentrations. [PDF]

Foods
Cao J, Corstens M, Schroën K.
europepmc   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability. [PDF]

Foods
Lei H, Liu X, Zhao W, Lin S, Lin J, Li J, Zeng X, Han Z.   +7 more
europepmc   +1 more source