Results 211 to 220 of about 899,090 (315)
Valorization of Chum Salmon (<i>Oncorhynchus keta</i>) Processing By-Products: High-Value Functional Food Ingredients for Skin Health. [PDF]
Kim WC +6 more
europepmc +1 more source
Blood Biomarkers and Surface‐Enhanced Raman Spectroscopy for Gout: A Comprehensive Review
Schematic illustrating gout disease progression from asymptomatic hyperuricemia to chronic tophaceous disease, highlighting the limitations of conventional imaging and biochemical diagnostics and the potential of engineered SERS platforms for ultrasensitive blood‐based detection of urate‐related biomarkers across disease stages, with the color gradient
Isuri Perera +6 more
wiley +1 more source
Functional Food Ingredients Enhancing Immune Health. [PDF]
Skenderidou I +2 more
europepmc +1 more source
New product development (NPD) has a significant role to play in the rapidly evolving food supply chain where firms wish to utilise innovative novel ingredients to meet consumers’ increased needs for healthier foods.
Bogue, Joe, Troy, Amy-jane
core
Pickering‐Engineered Microparticles for Magnetically Guided Motion and Light‐Triggered Catalysis
Magnetically responsive wax microparticles stabilized by hematite cubes through the Pickering emulsification strategy are developed, showing controlled size, motion, and light‐activated catalytic activity. Annealing under a magnetic field enhances their mobility and steering.
Chiara Ferlito +6 more
wiley +1 more source
Edible Plant-Derived Exosome-like Nanoparticles as Prebiotic Nanocarriers: Gut Microbiota Modulation and Functional Food Potential. [PDF]
Alkan Y +3 more
europepmc +1 more source
Bacterial‐Electrochemical Platform Utilizing a MXene‐Peptide Hydrogel
A peptide‐based fibrillar hydrogel incorporating MXene facilitates efficient electron delivery to intracellular recombinant [FeFe]‐hydrogenase enzyme in E. coli, enabling sustained bioelectrochemical H2 production without engineered exoelectrogenicity pathways.
Oren Ben‐Zvi +6 more
wiley +1 more source
A robust plant protein adhesive was prepared by fabricating a bi‐continuous organic–inorganic hybrid structure. Compared with traditional organic–inorganic hybrid adhesives, the addition amount of inorganic phase is increased from 0.2%–3.0% to 50%, and the strength and toughness are increased by 6 and 121 times, respectively.
Zheng Liu +10 more
wiley +1 more source

