Results 51 to 60 of about 11,934 (247)
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients ...
Jia Xiang +5 more
doaj +1 more source
Lipidic nanoparticles (LNPs) were incubated with 21 gut bacteria frequently associated with the human microbiome. SAXS revealed that ∼75% of tested species induced structural transformations in monoolein LNPs, whereas phytantriol and phospholipid formulations remained unaffected.
Jonathan Caukwell +7 more
wiley +1 more source
This article details the development of an artery‐on‐chip platform for in vitro arterial disease modeling and therapeutic discovery. It describes the fabrication of a fibrin biomaterial scaffold seeded with iPSC‐derived smooth muscle and endothelial cells, mimicking native artery properties. Two genetic disease models showcase the platform's ability to
Danielle Yarbrough +10 more
wiley +1 more source
CONTROL OF ENZYMATIC BROWNING OF APPLE SLICES [PDF]
The control of enzymatic browning of apple slices with papain is presented. Fresh apple slices dipped in a 1% Papain solution for 2 min did not brown for more than 12 hours at room temperature. Papain also gave good browning control of sliced pears. Further study indicated that polyphenoloxidase, a key enzyme involved in browning, was inactivated by ...
Yaguang Luo, Max E Patterson
openaire +1 more source
MXene Wrapped Magnetic Mesocrystals for Durable Redox Catalytic Cancer Therapy and Responsive MRI
Conformal wrapping of ultrathin Ti3C2Tx MXene nanosheets on Fe3O4 mesocrystals creates topology‐stabilized Schottky junctions that direct photoinduced electron transfer under NIR irradiation. The unique architecture sustains Fenton catalysis, promotes continuous hydroxyl radical production, and provides photo‐responsive MRI contrast.
Min Jun Ko +10 more
wiley +1 more source
The mechanism of enzymatic browning of foods which in most cases affects adversely the quality of foods is briefly described. Enzymatic browning is in most cases connected with the action of polyphenol oxidase (PPO), which in the presence of oxygen hydroxylates colorless monophenols to o-diphenols which are subsequently oxidized to colored o-quinones ...
Piližota, Vlasta, Šubarić, Drago
openaire +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
This study investigates the M13 bacteriophage as a biomimetic nanovector capable of crossing in vitro models of the blood–brain barrier. By exploiting peculiar transcellular pathways, M13 avoids lysosomal degradation and preserves its structural integrity and functionality.
Silvia Vercellino +12 more
wiley +1 more source
Natural Biomaterials for Osteochondral Repair: From Source to Strategy
Biological origin‐guided overview of natural biomaterials and therapeutic strategies for osteochondral tissue engineering. The circular diagram categorizes representative materials and strategies into plant/algae‐derived, microbial‐derived, animal‐derived, and human‐derived sources, centered on an osteochondral defect repair model.
Hengyu Liu +5 more
wiley +1 more source
Rapid Fabrication of Self‐Propelled and Steerable Magnetic Microcatheters for Precision Medicine
A rapid Joule heating fabrication method for the production of self‐propelling, adaptive microcatheters, with tunable stiffness and integrated microfluidic channels is presented. Demonstrated through three microrobotic designs, including a steerable guiding catheter, an untethered wave‐crawling TubeBot, and a distal‐end propelled microcatheter, it was ...
Zhi Chen +5 more
wiley +1 more source

