Results 31 to 40 of about 5,681 (141)

Microstructural, physicochemical, thermal, and rheological properties of starches from commonly consumed yam varieties in West Africa

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2749-2758, 30 March 2026.
Abstract BACKGROUND This study assessed the starch content of ten yam varieties commonly consumed in West Africa to clarify their structural, thermal, physicochemical, and rheological properties and to support their potential food and industrial applications.
Patrick Olusanmi Adebola, Paterne Agre, Asrat Asfaw, Amani Michel Kouakou, Alexandre Dansi, Jude Obidiegwu, Emmanuel Chamba, Nkosingiphile L. Nzama, Toluwase A. Dada, Eric Oscar Amonsou   +9 more
wiley   +1 more source

An Ionic Gelation Powder for Ultrafast Hemostasis and Accelerated Wound Healing

Advanced Functional Materials, Volume 36, Issue 22, 16 March 2026.
An ultrafast ionic gelation‐activated hemostatic powder (AGCL) forms a hydrogel within ≈1 s upon contact with blood‐derived calcium ions. The AGCL powder enables rapid hemorrhage control, strong tissue adhesion, and enhanced healing. The powder's pre‐crosslinked polymer network ensures high blood uptake and stability, offering effective treatment for ...
Youngju Son, Kyusoon Pak, Taehoon Lee, Monica Celine Prayogo, Jinyoung Choi, Sukkyung Kang, Minjoo Kang, Byungkook Oh, Sang Yu Sun, Sanha Kim, Sung Gap Im, Sangyong Jon, Steve Park   +12 more
wiley   +1 more source

Microneedle Technology in Psoriasis Management: Mechanistic Insights, Technological Innovation, Clinical Progress, and Challenges

Advanced Healthcare Materials, Volume 15, Issue 10, 13 March 2026.
This review explores the evolving role of microneedle systems in psoriasis management, highlighting their potential for enhanced drug delivery, diagnosis, and disease monitoring. It also discusses unmet clinical needs for psoriasis management and technical challenges, while outlining strategic directions to advance microneedle integration into routine ...
Fatma Moawad, Yasmine Ruel, Roxane Pouliot, Davide Brambilla   +3 more
wiley   +1 more source

Flexible, Integrated‐Porous Microneedle Sensor for Biofluid Sampling and On‐Site Biomarker Detection

Advanced Materials Technologies, Volume 11, Issue 5, 6 March 2026.
A paper‐integrated porous PGA microneedle array patch capable of both high strength and absorption capacity is proposed. With an image‐processing system, an optimized colorimetric sensor achieves a low limit of detection of 0.09 mm in cholesterol.
Haitao Deng, Heyi Jing, Jongho Park, Beomjoon Kim   +3 more
wiley   +1 more source

Recent Advances on Thermochromic Inks for Security Applications

Advanced Materials Technologies, Volume 11, Issue 6, 18 March 2026.
Thermochromic security inks have garnered interest in recent years as security elements for authentication, information encryption, and anti‐counterfeiting. This review outlines different types of thermochromic materials, how they have been developed as functional inks, and how advancements in property enhancement, sustainability, and printing ...
Duarte B. Oliveira, Andreia Araújo, Elvira Fortunato, Rodrigo Martins, Marta C. Corvo, Emanuel Carlos   +5 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, Volume 3, Issue 1, Page 24-36, March 2026.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Food Biomacromolecules, Volume 3, Issue 1, Page 37-46, March 2026.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat, Sweta Rai, Sabbu Sangeeta, Preethi Ramachandran, Anil Kumar, Satish Kumar Sharma, Akash Deep Shukla   +6 more
wiley   +1 more source

The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Microencapsulation of stabilizers using an iodine–carrageenan matrix significantly enhanced the structural and functional properties of ice cream. Encapsulated guar gum, locust bean gum, xanthan gum, and CMC improved rheological behavior, melting resistance, texture, and microstructural stability compared to the control.
Mehmet Kilinc, Gülden İlkilinc
wiley   +1 more source