Results 171 to 180 of about 121,319 (288)

Understanding cationic polyelectrolyte thermogels with varying charge densities toward biomaterials design

open access: yesBMEMat, EarlyView.
Cationic polyurethane thermogels with customizable charge density were developed, exhibiting enhanced pH‐responsiveness. This work elucidates how cationic charges influence self‐assembly and thermogelling, providing insights for designing smart biomaterials.
Belynn Sim   +10 more
wiley   +1 more source

Drug‐coated balloons: From conventional designs to next‐generation innovations in vascular therapy

open access: yesBMEMat, EarlyView.
This review traces the evolution of drug‐coated balloons (DCBs) from conventional designs to next‐generation platforms. We highlight innovations in balloon engineering, coating technologies, and therapeutic agents that enhance localized drug delivery while addressing challenges in efficiency, safety, and biocompatibility for vascular and emerging non ...
Lu Zhang   +5 more
wiley   +1 more source

Global Trends and Advances in Traumatic Brain Injury

open access: yesBrain Health, EarlyView.
ABSTRACT Traumatic brain injury (TBI) remains a major global public health challenge, contributing substantially to morbidity and mortality while imposing a significant socioeconomic burden. In recent years, notable progress has been made in understanding TBI pathophysiology, classification, monitoring, and treatment.
Yuan Zhuang   +3 more
wiley   +1 more source

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

open access: yesChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil   +5 more
wiley   +1 more source

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

open access: yesChemFoodChem, EarlyView.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source

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