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Extracellular vesicles (EVs) derived from stem cells show promise for applications in regenerative medicine, but their scalability and yield remain challenges. This review explores the approaches for biophysical modulations within cell niches on EV properties, discusses the current clinical application of EVs, and provides an outlook on the existing ...
Yang Xu+9 more
wiley +1 more source
A cationic thermogelling copolymer employing branched PEI‐25 kDa as the sole hydrophilic segment can be facilely complexed with plasmid by physical mixing in the sol phase. Spontaneous gelation is achieved via self‐assembly after injection due to physiological temperature. Sustained and localized release of plasmid from the cationic PEI‐thermogel leads
Qianyu Lin+11 more
wiley +1 more source
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Preparation of fish gelatin and fish gelatin/poly(l-lactide) nanofibers by electrospinning
International Journal of Biological Macromolecules, 2010Ultrafine fibers were successfully fabricated from Channel catfish skin-extracted gelatin via electrospinning (ES). Important ES parameters, such as concentration of aqueous acid and fish gelatin solutions, and electric field intensity were examined to investigate the effects on the morphology of the gelatin nanofibers.
Qingqing Wang+4 more
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The Potential of NDPs-Loaded Fish Gelatin Fibers as Reinforcing Agent for Fish Gelatin Hydrogels
Key Engineering Materials, 2016In this work we report the potential of nanostructured fibers consisting of nanodiamond particles (NDPs) and fish gelatin (FG) to modulate the mechanical properties of fish gelatin hydrogels, in the aim of developing bioinspired ECM analogues. NDPS-loaded FG fibers were obtained by electrospinning.
Sergiu, Cecoltan+6 more
openaire +3 more sources
Rheological Properties of Fish Gelatins [PDF]
ABSTRACT: The rheological properties of fish gelatins (cod, megrim, tuna, and tilapia) and conventional gelatin (bovine and porcine) were compared. The different fish gelatins had from low to high viscosity values. They also had from low to high gel strength values.
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2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
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Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
openaire +4 more sources