Results 111 to 120 of about 160,495 (283)
Cephalopod‐inspired photonic microparticles with dynamic structural coloration are fabricated via confined self‐assembly of linear block copolymers into ellipsoids containing stacked lamellae. Embedded superparamagnetic nanoparticles enable rapid magnetic alignment, restoring vivid, angle‐dependent color.
Gianluca Mazzotta +8 more
wiley +1 more source
Novel Functional Materials via 3D Printing by Vat Photopolymerization
This Perspective systematically analyzes strategies for incorporating functionalities into 3D‐printed materials via Vat Photopolymerization (VP). It explores the spectrum of achievable functionalities in recently reported novel materials—such as conductive, energy‐storing, biodegradable, stimuli‐responsive, self‐healing, shape‐memory, biomaterials, and
Sergey S. Nechausov +3 more
wiley +1 more source
This study aimed to produce and characterize an oil in water (O/W) nanoemulsion containing Opuntia ficus-indica (L.) Mill hydroglycolic extract, as well as evaluate its preliminary and accelerated thermal stability and moisturizing efficacy.
Renato Cesar de Azevedo Ribeiro +5 more
doaj +1 more source
Emergent hyperuniformity in periodically-driven emulsions
We report the emergence of large-scale hyperuniformity in microfluidic emulsions. Upon periodic driving confined emulsions undergo a first-order transition from a reversible to an irreversible dynamics.
Bartolo, Denis +3 more
core +3 more sources
Triblock Polymer Engineering Enables Hydration‐Rich, High‐Performance, Fouling‐Resistant Interfaces
A molecularly engineered triblock polymer (PHZ) rapidly reorganizes into a hydration‐rich interfacial layer on diverse surfaces, strongly suppressing hydrophobic attraction and fouling. The triblock polymer provides robust energy and steric barriers to oily foulants, enabling high‐performance antifouling at ultralow dosage.
Chenyu Qiao +6 more
wiley +1 more source
Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese
Laboratory-scale experiments were carried out to explore the influence of the composition of the fat phase on mechanical and rheological properties of processed model cheeses. Cheeses made from caseinates, emulsifying salts and a milk fat fraction liquid
Jaros D., Petrag J., Rohm H., Ulberth F.
doaj +1 more source
Shape‐Changing Multiphase Microparticles from Complex Liquid Crystal Emulsions
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 +3 more
wiley +1 more source
Rheology and Microstructure of Shear Thickening Fluid Suspoemulsions
A novel shear thickening suspoemulsion is formulated and studied with a new rheo-microscope instrument. The experimental fluid system is comprised of a immiscible blend of Newtonian, low molecular weight poly(dimethylsiloxane) and a shear thickening ...
Wagner Norman J. +2 more
doaj +1 more source
Nuclear Emulsion Film Detectors for Proton Radiography: Design and Test of the First Prototype
Proton therapy is nowadays becoming a wide spread clinical practice in cancer therapy and sophisticated treatment planning systems are routinely used to exploit at best the ballistic properties of charged particles.
Braccini, Saverio +7 more
core +1 more source
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 +16 more
wiley +1 more source

