Results 201 to 210 of about 45,938 (281)

Temporal Interference Stimulation Enhances Neural Regeneration

Advanced Science, Volume 13, Issue 37, 3 July 2026.
Temporal interference (TI) stimulation is proposed as a non‐invasive approach to enhance neural regeneration in the deep brain. Theta‐band TI modulation selectively promotes neural progenitor cell differentiation in vitro and augments hippocampal neurogenesis in amouse model of Alzheimer's disease‐like amyloidosis.
Sofia Peressotti, Maria Garcia Garrido, Patrycja Dzialecka, Rachel Man Hoi Law, Roberto Portillo‐Lara, Bethany Geary, Elena Faillace, Shirine Merlo‐Nikpay Aslie, Marcelina Wojewska, Maria Otero‐Jimenez, Martina Genta, Luqiao Tan, Karen Duff, Javier Alegre‐Abarrategui, Rylie Green, Nir Grossmann   +15 more
wiley   +1 more source

Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream. [PDF]

Foods
Pan LH, Lin JH, Li MJ, Cao L, Liu XY, Deng YY, Luo SZ, Zheng Z.   +7 more
europepmc   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties. [PDF]

J Food Sci
Balivo A, d'Errico G, Genovese A.
europepmc   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 729-739, July 2026.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Plastic Diets Drive Microbiome and Metabolic Reprogramming in Wax Moth Larvae (Achroia grisella)

Archives of Insect Biochemistry and Physiology, Volume 122, Issue 3, July 2026.
Wax moth larvae (Achroia grisella) can consume LDPE and PLA, triggering polymer‐specific restructuring of the gut microbiome and host metabolism. LDPE feeding enriches Bacillus spp. and is associated with shifts in carbohydrate and amino‐acid pathways consistent with hydrocarbon processing, whereas PLA feeding enriches Enterococcus spp.
Rohan Shah, Anna Marcora, Angela Ruffell, Georgia M. Sinclair, Inka Vanwonterghem, Andrew Bissett, Andrew Hulthen, Gene Wijffels, Cate Paull, David J. Beale   +9 more
wiley   +1 more source

Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream. [PDF]

Food Sci Anim Resour
Park JH, Lee YB, Lee SH, Ko E, Imm JY.
europepmc   +1 more source

Emerging research directions in nanoparticle‐based foam control for bioprocessing: a bibliometric approach

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 4, Page 1708-1728, July/August 2026.
Abstract Overfoaming remains a critical challenge in industrial bioprocesses, compromising mass transfer, operational stability, and downstream efficiency in bioreactors and wastewater treatment systems. This study provides a bibliometric and scientometric assessment of nanoparticle‐enabled foam control to map technological trends and identify research
Antonio Átila Menezes Ferreira, John Hebert da Silva Felix, Thiago Queiroz da Silva, Larissa Oliveira Araújo, Maria Tayane Barroso dos Santos, Larysse Maria Santiago de Castro, José Cleiton Sousa dos Santos   +6 more
wiley   +1 more source

Enhanced Antioxidant Properties in Functional Ice Cream Through Encapsulation of Pulsed Electric Field-Assisted <i>Artemisia campestris</i> Extract. [PDF]

Food Sci Nutr
Slimani S, Lamia K, Akretche-Kelfat S, Amira O, Hesarinejad MA.   +4 more
europepmc   +1 more source

Recombinant Protein Expression in Rhodococcus species

Current Protocols, Volume 6, Issue 7, July 2026.
Abstract Producing recombinant bacterial proteins is essential for elucidating their structure and function, making efficient overexpression systems a key requirement. Escherichia coli is widely used for this purpose, particularly for bacterial proteins, but certain targets remain challenging to express or obtain as soluble protein.
Michael Akintubosun, Melanie A. Higgins
wiley   +1 more source