Results 1 to 10 of about 144,187 (262)

Evaluation of the Emulsification Properties of Marine-Derived Rhamnolipids for Encapsulation: A Comparison with Commercial Surfactants

Biomolecules
Rhamnolipids are a class of glycolipids known for their surface and emulsifying activity. These molecules, produced by a few Gram-negative genera, mostly Pseudomonas, offer natural alternatives to synthetic surfactants in different industrial fields ...
Sara Gorrieri, Carmine Buonocore, Giulia Donà, Chiara Pezzoli, Martina Vakarelova, Daniela Coppola, Fortunato Palma Esposito, Donatella de Pascale, Gerardo Della Sala, Francesca Zanoni, Pietro Tedesco   +10 more
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Establishing a governmental sustainability unit in Sudan: Policy and legislative framework for advancing renewable energy projects

Unconventional Resources
Sudan's sustainable development depends on reliable energy access and reducing dependence on fossil fuels, which remain scarce and costly. Despite numerous small-to medium-sized renewable energy initiatives, many projects have failed after short ...
Abubaker Younis, Mohamed Idris, Khalid Abdelbasit, Yassir Yassin, Ali Omer   +4 more
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The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

Food Chemistry: X
Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs.
Yaguang Xu, Xinxin Yan, Haibo Zheng, Jingjun Li, Xiaowei Wu, Jingjing Xu, Zongyuan Zhen, Chuanlai Du   +7 more
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Ginger: Panacea or Consumer’s Hype?

Applied Sciences, 2019
Ginger in its many forms, from juices of the fresh rhizome, to ginger powder and ginger essential oil, is growing in popularity for claimed universal health benefits.
Susana Santos Braga
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Early encapsulation of peripancreatic fluid/necrosis collections on imaging (CECT) in acute pancreatitis: influential factors and clinical significance for prognosis

BMC Gastroenterology
Background To identify the factors influencing the early encapsulation of peripancreatic fluid/necrosis collections via contrast-enhanced computed tomography (CECT) and to determine the clinical significance of early encapsulation for determining the ...
Ning Ning, Congyi Yu, Wenwu Sun, Yi Wen, Tongtian Ni, Huiqiu Sheng, Ying Chen, Li Ma, Erzhen Chen, Bing Zhao, Enqiang Mao   +10 more
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Streptomyces as a Novel Biotool for Azo Pigments Remediation in Contaminated Scenarios

Frontiers in Bioscience-Elite
Background: Azo pigments are widely used in the textile and leather industry, and they generate diverse contaminants (mainly in wastewater effluents) that affect biological systems, the rhizosphere community, and the natural activities
Fernando Bautista-Pinzón, Juan Fonseca-Ordoñez, Mayerlen Falla-Obando, Jairo Gonzales-Tuta, Luis Diaz-Barrera   +4 more
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Effect of Encapsulation on Antimicrobial Activity of Herbal Extracts with Lysozyme

Food Technology and Biotechnology, 2016
Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem.
Petra Matouskova, Ivana Marova, Jitka Bokrova, Pavla Benesova   +3 more
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Construction of Terpinen-4-ol Encapsulation System Based on β-Cyclodextrin-based Metal-organic Framework

Shipin gongye ke-ji
In order to improve the hydrophobicity and volatility of terpinen-4-ol and extend its duration of action, β-cyclodextrin-based metal-organic framework (β-CD-MOF) was first prepared by the modified vapor diffusion method, and then terpinen-4-ol was ...
Jiaxuan SONG, Chenrui HAN, Yubei WANG, Jiankang CAO   +3 more
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Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System

Foods
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products.
Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres   +9 more
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Enhancement of Astaxanthin Bioaccessibility by Encapsulation in Liposomes: An In Vitro Study

Molecules
Astaxanthin was encapsulated in liposomes by a thin layer dispersion and ultrasound method using soybean phospholipid. The digestion properties of liposomes for encapsulating astaxanthin were investigated in light of particle size, size distribution ...
Li Pan, Haojie Meng, Jiaqi Li, Zongjie Liu, Dongsheng Zhang, Zhengyang Liu, Qian Zhao, Fei Xu   +7 more
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