Results 121 to 130 of about 9,947 (284)
Foam Versus Silver‐Impregnated Foam Dressings for Pediatric Tracheostomy: A Randomized Trial
Laryngoscope Investigative Otolaryngology, Volume 11, Issue 3, June 2026.ABSTRACT Objective(s) Peristomal skin complications occur in up to 29% of pediatric tracheostomy patients. While foam dressings have demonstrated superiority over traditional gauze, comparative evidence regarding silver‐impregnated versus standard foam dressings remains limited.
Şeyma Akgün Bostancı +5 more
wiley +1 more source
Chemical Compositions of Hydrocolloids Produced From Nutlets of Salvias
, 2007 Hydrocolloids of three species of Salvias (S. miltiorrhiza, S. sclarea and S. viridis) was analyzed their chemical compositions after isolation of hydrocolloids from seed coats.
Karina, M. (Myrtha) +4 more
core
Editorial: Special Issue of Food Hydrocolloids: Bridging the Divide
, 2014 This special edition of Food Hydrocolloids is based on the 1st UK Hydrocolloids Symposium, held on the 10th of September, 2013, at the University of Huddersfield.
Kontogiorgos, Vassilis +3 more
core +1 more source
Macromolecular Materials and Engineering, Volume 311, Issue 6, June 2026.Crosslinked polyvinyl alcohol, polyvinylpyrrolidone and pectin nanofibrous patches dual‐loaded with Hawthorn extract and Dragon's blood exhibit sustained plant extract release and complete antifungal activity against Candida albicans. Furthermore, these flexible, transparent patches demonstrate excellent water vapor transmission rates, fibroblast ...
Moein Zarei +9 more
wiley +1 more source
Polymers for Advanced Technologies, Volume 37, Issue 6, June 2026.ABSTRACT Despite pectin‐based films have been intensively studied as an alternative to plastic, their poor moisture barrier and mechanical properties remain challenging for researchers and industry. This study investigated the influence of four various solid lipid nanoparticles (SLN) formulations on pectin films.
Mihaela Stefana Pascuta +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques
, 2013 Empirical and fundamental rheological properties of six food hydrocolloids (carboxymethylcellulose, tara gum, guar gum, locust bean gum, xanthan gum and sodium alginate), as influenced by concentration, were evaluated and correlated.
RAGNI, LUIGI +3 more
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source
Hydrocolloids in the digestive tract and related health implications
, 2013 Hydrocolloids in the form of polymeric ingredients as well as natural biopolymer assemblies provide much of the macroscopic structure of foods. The controlled disassembly of hydrocolloid-structured foods in the digestive tract determines numerous ...
Gidley, Michael J.
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein +3 more
wiley +1 more source