Results 11 to 20 of about 448 (149)
Supramolecular Gels as Active Tools for Reaction Engineering. [PDF]
Angew Chem Int Ed EnglThe unique combination of environments within gels, self‐assembled from low‐molecular‐weight gelators, offers the ability to control reactivity in new ways, achieving unique reaction outcomes, leading to the emerging concept of supramolecular gels as nanoreactors. Smart chemical engineering methods enable the use of such gels to fabricate materials and
Smith DK.
europepmc +3 more sources
Fibrillisation of hydrophobically modified amyloid peptide fragments in an organic solvent [PDF]
, 2007 The self-assembly of a hydrophobically modified fragment of the amyloid beta(A beta) peptide has been studied in methanol. The peptide FFKLVFF is based on A beta(16-20) extended at the N terminus by two phenylalanine residues.
Castelletto, Valeria +2 more
core +1 more source
Journal of the American Oil Chemists' Society, Volume 100, Issue 9, Page 681-697, September 2023., 2023 Abstract Various food formulations widely utilized solid fats to provide specific textural properties and sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being banned by FDA recently because of the existence of trans fats.
Tzyi Horng Tan +5 more
wiley +1 more source
Organogel: A Propitious Carman in Drug Delivery System [PDF]
, 2022 A gel is a semi-solid formulation having an external solvent phase that is either apolar (organogels) or polar (hydrogels) that is immobilized inside the voids contained in a three-dimensional networked structure.
Baviskar, Kajal +7 more
core +2 more sources
Plant‐based foods as meat and fat substitutes
Food Science &Nutrition, Volume 11, Issue 9, Page 4898-4911, September 2023., 2023 Plant‐based protein alternatives are considered to be more sustainable than animal proteins. Plant‐based proteins are suggested to have lower nutritional quality than animal proteins. Plant‐based meat or fat substitutes need to mimic their animal‐based counterparts in terms of texture and sensorial attributes for consumer acceptance.
Claire D. Munialo, Frank Vriesekoop
wiley +1 more source
New frontiers in hybrid materials: noble metal nanoparticles – supramolecular gel systems [PDF]
, 2014 The last decade has witnessed an increasing interest in the development of hybrid materials with novel properties. Noble metal NPs–gel materials represent a new class of hybrid composites, envisaged by many to have great potential for technological ...
Cametti, Massimo, Džolić, Zoran
core +1 more source
Norbornene chaotropic salts as low molecular mass ionic organogelators (LMIOGs) [PDF]
, 2018 Phenylalanine functionalised norbornene (9:Na) functions as a potent, low molecular-mass (MW = 333 Da) ionic organogelator with a minimum gelating concentration of 0.5 wt% in THF, i-PrOH, 1,4-dioxane and n-BuOH. Fibrous crystals form in the gel and X-ray
Engstrom, JR +7 more
core +3 more sources
Two Component Type of Organogel-Forming Agent Working by Intermolecular Hydrogen Bonding.
Sen'i Gakkaishi, 1996 On the basis of the assumption that an equimolar mixture of 2, 4, 6-triamino-1, 3, 5-triazine derivative and barbituric acid derivative forms molecular aggregation through complementary intermolecular hydrogen bonding, two component type of organogel-forming agents were developed. The developed agents consisted of two different components and worked by
Kenji Hanabusa +4 more
openaire +2 more sources
Beyond Covalent Crosslinks: Applications of Supramolecular Gels [PDF]
, 2018 Traditionally, gels have been defined by their covalently cross-linked polymer networks. Supramolecular gels challenge this framework by relying on non-covalent interactions for self-organization into hierarchical structures.
Christoff-Tempesta, Ty +2 more
core +2 more sources
Bigels as drug delivery systems: From their components to their applications [PDF]
, 2021 Bigels are systems that usually result from mixing a hydrogel and an organogel: the aqueous phase is commonly formed by a hydrophilic biopolymer, whereas the organic phase comprises a gelled vegetable oil because of the presence of an organogelator.
Bonferoni, Maria C. +6 more
core +2 more sources