Results 41 to 50 of about 21,357 (258)

The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin

Foods, 2022
In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81–93.61%), and low lipid (0.13–0.39 ...
Jinmeng He, Jian Zhang, Yingjie Xu, Yigang Ma, Xiaobing Guo   +4 more
openaire   +3 more sources

Advances in Sustainable and Wearable Textile Based Soft Robotics

Advanced Functional Materials, EarlyView.
This Review examines advances in wearable textile‐based soft robotics, focusing on sustainable materials, integrated sensing, and scalable actuation. It discusses manufacturing and system integration across healthcare, assistive robotics, prosthetics, and human–machine interfaces, and highlights key challenges in circular design, including life‐cycle ...
Zahir Abbas, Marzia Dulal, Sophia K. Novoselov, Victoria K. Novoselov, Kostya S. Novoselov, Shaila Afroj, Nazmul Karim   +6 more
wiley   +1 more source

Tough and Skin‐Free Porous Polyelectrolyte Complex Hydrogels via Salt‐Induced Aqueous Phase Separation

Advanced Functional Materials, EarlyView.
Controlling counterion exchange rate during aqueous phase separation enables the formation of skin‐free, homogeneously porous polyelectrolyte complex hydrogels by suppressing kinetically trapped skin layers and macrovoids. The resulting hydrogel networks exhibit exceptional toughness (∼15 MJ·m−3) and enable 3D (bio)printing and post‐functionalization ...
Adrivit Mukherjee, Vishakha Vishakha, Julien Es Sayed, Hugo Brummer, Peter Dijkstra, Ajay Giri Prakash Kottapalli, Ranjita K. Bose, Marleen Kamperman   +7 more
wiley   +1 more source

Rheological Properties of Fish Gelatin Modified with Sodium Alginate

Polymers, 2021
Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin plays a decisive role in the sol-gel transition and rheological behavior of the complexes.
Svetlana R. Derkach, Daria S. Kolotova, Nikolay G. Voron’ko, Ekaterina D. Obluchinskaya, Alexander Ya. Malkin   +4 more
openaire   +2 more sources

A Systematic Study of GelMA‐Carbopol Bioinks for High‐Fidelity Extrusion 3D Bioprinting at Physiological Temperatures

Advanced Healthcare Materials, EarlyView.
Gonzalez Martinez and collaborators develop a strategy to formulate high performance GelMA‐based bioinks with low solids contents. The resulting bioinks enable 3D bioprinting at 37 °C of high‐fidelity structures with tunable mechanical properties that support high cell viability and function.
David A. González‐Martínez, Aidee V. Arizpe Tafoya, Eduardo González‐Martínez, Mabel Barreiro Carpio, Laura Daniela Serrano Andrade, Christopher T. N. Chow, Mohammadhossein Dabaghi, Jeremy A. Hirota, Jose M. Moran‐Mirabal   +8 more
wiley   +1 more source

3D Bioprinted Breast Cancer‐Stroma Model with Tailored Migration‐Permissive Bioink Reveals Impact of Adipose‐Derived Stromal Cells on Cancer Cell Migration and Invasion Dynamics

Advanced Healthcare Materials, EarlyView.
A migration‐permissive bioink composed of methacrylated collagen type I and thiolated hyaluronic acid enables 3D bioprinting of breast cancer‐stroma models. Single‐cell tracking reveals that adipose stromal cells enhance tumor cell motility and stromal invasion, accompanied by collagen remodeling, and a shift in tumor cell morphology.
Sabrina Stecher, Joachim Schenk, Alessandro Cianciosi, Katherina Hemmen, David Böhringer, Franziska Dusi, Jessica Faber, Philipp Stahlhut, Benedikt Gantert, Emilie Rouenhoff, Annika Gmöhling, Tessa Lühmann, Jörg Teßmar, Jürgen Groll, Silvia Budday, Tomasz Jüngst, Ben Fabry, Katrin G. Heinze, Petra Bauer‐Kreisel, Torsten Blunk   +19 more
wiley   +1 more source

Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

International Journal of Food Science, 2023
This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin.
null Rosmawati, Abu Bakar Tawali, Muhammad Irfan Said, Sri Fatmah Sari, Lely Okmawaty Anwar, Iin Nurdianty Nurdin, Anwar Said, Ary Tamtama, Fuji Astuty Auza, Wahidu Zzaman, Mohammad Halim Jeinie, Mohd Nazri Abdul Rahman, Nurul Huda   +12 more
doaj   +1 more source

Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase

Food Hydrocolloids for Health, 2022
The Fish Gelatin (FG), a good alternative for unhealthy and limited socio-cultural mammalian gelatin appears to possess endogenous structural limitations. The goal of this work was to use enzymatic crosslinking to modify cold-water Fish Gelatin (FG) with
Ebenezer Asiamah, Dominic Aboagye, Ahmed A. Zaky, Charles Asakiya, Ethel Juliet Serwa Blessie   +4 more
doaj   +1 more source

Structural Guidance in 3D Microgel‐in‐Hydrogel Systems to Improve Chondrogenesis

Advanced Healthcare Materials, Volume 15, Issue 29, 7 August 2026.
The Anisogel, an anisotropic microgel‐in‐hydrogel system, guides chondrogenic differentiation of human mesenchymal stromal cells (hMSCs) modulated by the alignment and size of anisometric microgels. Chondrogenic markers are upregulated in an in vitro model and guided tissue infiltration is enhanced in a semi‐orthopedic mouse model due to the physico ...
Julia Kamp, Alisa C. Suturin, Claudia A. Garrido, Xiaole Tong, Jietao Xu, Nicole Kops, Lea‐Sophie Müller, Till Hülsmann, Abdolrahman Omidinia‐Anarkoli, Laura Klasen, Tamás Haraszti, Gerjo J. V. M. van Osch, Laura De Laporte   +12 more
wiley   +1 more source

Characteristics of tilapia fish scale gelatin and its application in surimi [PDF]

BIO Web of Conferences
Surimi is a minced fish commonly used as a raw material for fish jelly production. A strong gel formation in surimi can support fish jelly products to be compact, elastic, and durable.
Nurilmala Mala, Ramadhan Wahyu, Putri Andini Nabila   +2 more
doaj   +1 more source