Results 51 to 60 of about 17,019 (279)

Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability

open access: yesGels, 2022
Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs ...
Somaris E. Quintana   +2 more
doaj   +1 more source

Bidirectionally Thermochromic Nanocolloid System for on‐Demand Optical Switching and Agricultural Energy Management

open access: yesAdvanced Science, EarlyView.
A bidirectionally thermochromic nanocolloid system is developed for facility agriculture. The bidirectional and wide‐temperature response dynamically modulates light radiation, stabilizing the indoor climate, improving supplemental lighting efficiency, and accelerating plant photosynthesis.
Qinbo Jiang, Jiayi Li, Hui Zhang
wiley   +1 more source

Smart Denture with Embedded Thin‐Film Temperature Sensors Patterned by Femtosecond Laser Pulse for Elderly Healthcare

open access: yesAdvanced Intelligent Systems, Volume 7, Issue 3, March 2025.
We demonstrate the direct‐laser patterning of a gold thin film on polymethyl methacrylate to fabricate a temperature sensor for dentures. The temperature sensor‐embedded smart dentures are evaluated in an oral environment, enabling in‐situ monitoring for elderly healthcare.
Han Ku Nam   +7 more
wiley   +1 more source

Effects of hydrocolloids and oleogel on techno-functional properties of dairy foods

open access: yesFood Chemistry: X
This paper aims to overview the influence of different gels that including hydrocolloids and oleogel on techno-functional changes of dairy foods. The hydrocolloids are widely added to dairy products as stabilizers, emulsifiers, and gelling agents to ...
Shan Zhang   +4 more
doaj   +1 more source

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

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
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   +5 more
wiley   +1 more source

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

open access: yesFoods
Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries.
Olakunbi Olubi   +4 more
doaj   +1 more source

Cutting edge strategies for diabetic wound care: Nanotechnology, bioengineering, and beyond

open access: yesBMEMat, EarlyView.
Graphical abstract illustrates the challenges in diabetic wound healing, covering pathophysiology, formulation hurdles, and emerging therapeutic strategies. It highlights the role of hyperglycemia, formulation complexities, and advanced technologies like bioprinting and AI in improving diabetic wound management. Abstract Diabetic wounds affect millions
Usama Ahmad   +8 more
wiley   +1 more source

Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach

open access: yesAnimals
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of
Ladislav Šiška   +7 more
doaj   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery. [PDF]

open access: yesCompr Rev Food Sci Food Saf
ABSTRACT Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed‐derived compounds into a wide range of confectioneries, including chocolates, puddings,
Mohammadi N, Ostovar N.
europepmc   +2 more sources

Chemical and Biological Properties of Hymenaea courbaril L.: A Review

open access: yesChemistry &Biodiversity, EarlyView.
PRISMA‐style flowchart showing the screening process of studies identified and selected in the review has been added to the attachments. ABSTRACT Hymenaea courbaril L., commonly known as jatobá, is a plant traditionally used by native populations for medicinal purposes, in addition to providing edible fruits and durable wood for construction.
Cicera Alane Coelho Gonçalves   +6 more
wiley   +1 more source

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