Results 91 to 100 of about 227,845 (263)

Optimization of Processing Conditions of Alkali Treated Cottonii (ATC) from Sap-free Eucheuma Cottonii

open access: yesSqualen, 2019
Alkali treated cottonii (ATC) is a derivative product of Eucheuma cottoniithat is treated with alkali. This study used raw material of sap-free seaweed for ATC processing.
Fateha Fateha   +3 more
doaj   +1 more source

Controlled Movement of Soft Actuators using Multi‐Responsive Microgel Arrays and Microcirculatory Systems

open access: yesAdvanced Functional Materials, EarlyView.
Microscale hydrogels (microgels) feature improved mass transport characteristics supportive of fast actuation and chemical tunability amenable to programmed stimuli response. A unique soft actuator architecture is realized by encapsulating microgels in soft microcirculatory systems which enable the convenient delivery of liquid stimuli for powering and
Nengjian Huang   +2 more
wiley   +1 more source

Liquid Crystalline Inverted Lipid Phases and Reverse Micelles in Drug Delivery: From Molecular Design to Therapeutic Potential

open access: yesAdvanced Functional Materials, EarlyView.
Liquid crystalline inverted lipid phases and reverse micelles are self‐assembled lipid nanostructures that enhance the solubility, stability, and delivery of diverse therapeutics. This review integrates their physicochemical principles, formulation strategies, drug loading mechanisms, and biomedical applications, highlighting their growing ...
Numan Eczacioglu   +3 more
wiley   +1 more source

Effects of Inorganic Salts on Curdlan Production and Structural Properties

open access: yesGels
This research investigates the influence of inorganic salts on curdlan production, gel strength, molecular weight (Mw), and texture properties, to provide insights into optimizing fermentation conditions.
Xinyi Zhu   +5 more
doaj   +1 more source

Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin

open access: yesCyTA - Journal of Food, 2017
Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids.
Elen Vanessa Costa da Silva   +2 more
doaj   +1 more source

Ionic‐Electronic Hydrogel‐Liquid Metal Composite Bilayer with Tissue‐Adaptive and Adhesive Properties for Closed‐Loop Neuroprosthetic System

open access: yesAdvanced Functional Materials, EarlyView.
A hydrogel–liquid metal composite peripheral nerve interface (HLB‐PNI) combines electrically durable electrodes and tissue‐adhesive hydrogel for tissue‐adaptive implantation. In nerve‐injured rats, it enables the diagnosis of sensory‐motor connectivity via stimulation and neural signal recording.
Yewon Kim   +5 more
wiley   +1 more source

Viscoelastic Behaviour of Asphodel-Borax Gels [PDF]

open access: yesعلوم و تکنولوژی پلیمر, 2006
M.M. Khorasani   +2 more
doaj   +1 more source

Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

open access: yesShipin gongye ke-ji
To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in ...
Shaohua MENG   +5 more
doaj   +1 more source

Block Copolymers: Emerging Building Blocks for Additive Manufacturing

open access: yesAdvanced Functional Materials, EarlyView.
This review addresses how block copolymer (BCP) physics and rheology have led to the widespread use of BCPs in advanced additive manufacturing techniques, with particular emphasis on the untapped potential of these nanostructured materials toward achieving multi‐scale architected materials with unique, programmable material properties.
Alice S. Fergerson   +3 more
wiley   +1 more source

Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

open access: yesFoods
Freshwater surimi typically exhibits poor gel-forming capability and is prone to gel deterioration, limiting its applications in food products. This study successfully prepared silver carp surimi gels with improved gel strength and water-holding capacity
Wenli Yan   +9 more
doaj   +1 more source

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