Results 161 to 170 of about 74,483 (340)

Fully Bio‐Based Gelatin Organohydrogels via Enzymatic Crosslinking for Sustainable Soft Strain and Temperature Sensing

open access: yesAdvanced Functional Materials, EarlyView.
Enzymatically crosslinked gelatin‐based organohydrogels, fabricated through a fully bio‐based and scalable process, exhibit exceptional strain and temperature sensing capabilities with minimal interference from environmental humidity. These transparent, stretchable, and ionically conductive materials operate without synthetic fillers or dopants.
Pietro Tordi   +7 more
wiley   +1 more source

Interconnected Porous Hydrogels with Tunable Anisotropy Through Aqueous Emulsion Bioprinting

open access: yesAdvanced Functional Materials, EarlyView.
A 3D bioprintable microporous bioink is developed using an aqueous two‐phase system (ATPS) composed of extracellular matrix (ECM) mimetic biopolymers. The ATPS bioink enables the fabrication of interconnected porous architectures with up to 70% porosity, supporting long‐term cell viability and 3D cell alignment, enabling a simultaneous generation of ...
Hugo Edgar‐Vilar   +4 more
wiley   +1 more source

THE IMPACT OF CHANGING CONSUMER PREFERENCES ON BABY FOOD CONSUMPTION [PDF]

open access: yes
This study examines the relationship between processed baby food consumption, socioeconomic factors, and attitudes and awareness concerning baby food safety and nutrition.
Harris, James Michael
core   +1 more source

Living Liquid Metal Composites Embedded with Electrogenic Endospores for Next‐Generation Bioelectronics

open access: yesAdvanced Functional Materials, EarlyView.
A new class of living liquid metal composites is introduced, embedding Bacillus subtilis endospores into eutectic gallium–indium (EGaIn). The spores enhance droplet coalescence, strengthen interfacial conductivity, and provide on‐demand electrogenic functionality after germination. The composites exhibit high conductivity, self‐healing, patternability,
Maryam Rezaie, Yang Gao, Seokheun Choi
wiley   +1 more source

FOOD PRESERVATIVES. [PDF]

open access: yesThe Lancet, 1903
openaire   +1 more source

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