Results 111 to 120 of about 81,239 (311)
Demulsification of emulsions exploited by enhanced oil recovery system
, 2003 Experimental data are presented to show the influence of the enhanced oil recovery system's components, alkali, surfactant, and polymer, on the demulsification and light transmittance of the water separated from the emulsions. Among which, the effects of
Lu, SW, Xia, LX, Cao, GY
core +1 more source
Advanced Science, EarlyView.RBM10 deficiency promotes anti‐PD‐1 resistance in lung adenocarcinoma by altering STING alternative splicing, which enhances CCL7 secretion and CCR2‐dependent M2 macrophage polarization. A positive feedback loop via mitochondrial transfer sustains this immunosuppression.
Weitong Gao +14 more
wiley +1 more source
Emulsified lipids: formulation and control of end-use properties
Oléagineux, Corps gras, Lipides, 2012 In many practical applications including foods, cosmetics, pharmaceuticals, etc., lipids are emulsified in an aqueous phase in the presence of surface-active molecules and other additives like thickening/gelling agents. Once fabricated, the emulsions may
Leal-Calderon Fernando
doaj +1 more source
, 2015 Developing edible delivery systems which offer higher protection and release of bioactive constituents is a current challenge in the food industry. The ability of oil-in-water emulsions (20% oil) stabilized by soy or pea protein isolates (4%) to deliver ...
Guri, Anilda +4 more
core +1 more source
Optimization of B Cell Responses in Human Immune System Mice Through Organoid Based Screening
Advanced Science, EarlyView.Human immune system (HIS) mice show limited B cell responses to immunization. Using HIS mouse spleen organoids, this study identifies cytokine combinations and innate immune signals that drive human B cell expansion, differentiation, and class‐switch. Applying these signals in vivo through temporal separation enables antigen‐specific IgG responses and ...
Haiqiao Sun +6 more
wiley +1 more source
Stability and characterisation of emulsions in the presence of colloidal particles and surfactants. [PDF]
, 2012 The stability against coalescence of vegetable oil-in-water “food grade” emulsions in the presence of both surfactant and colloidal particles (hydrophilic silica) has been studied and compared to the stability of systems where only the surfactant or the ...
Pichot, Roman
core
Stability and demulsification of emulsions stabilized by asphaltenes or resins
, 2004 Experimental data are presented to show the influence of asphaltenes and resins on the stability and demulsification of emulsions. It was found that emulsion stability was related to the concentrations of the asphaltene and resin in the crude oil, and ...
Lu, SW, Xia, LX, Cao, GY
core +1 more source
Smart Nanotechnologies for Multimodal Neuromodulation and Brain Interfacing
Advanced Science, EarlyView.Recent advances in smart nanotechnologies are expanding the toolbox for brain interfacing, from wireless neuromodulation and high‐resolution sensing to targeted delivery within the central nervous system. By combining responsive nanomaterials with bioinspired design, these platforms enable multimodal interactions with neurons and glia, while also ...
Tommaso Curiale +6 more
wiley +1 more source
FoodsThis study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy.
Fatma Dadi +12 more
doaj +1 more source