Results 111 to 120 of about 12,112 (219)

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Stimuli-responsive behavior of PNiPAm microgels under interfacial confinement [PDF]

, 2019
The volume phase transition of microgels is one of the most paradigmatic examples of stimuli-responsiveness, enabling a collapse from a highly swollen microgel state into a densely coiled state by an external stimulus. Although well characterized in bulk,
Ciarella, Simone, Harrer, Johannes, Janssen, Liesbeth M. C., Löwen, Hartmut, Rey, Marcel, Vogel, Nicolas   +5 more
core   +2 more sources

Pickering Emulsions Biocatalysis: Recent Developments and Emerging Trends

Small
AbstractBiocatalysis within biphasic systems is gaining significant attention in the field of synthetic chemistry, primarily for its ability to solve the problem of incompatible solubilities between biocatalysts and organic compounds. By forming an emulsion from these two‐phase systems, a larger surface area is created, which greatly improves the mass ...
Zhiyong Sun, Changzhu Wu
openaire   +3 more sources

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Clustering and gelation of hard spheres induced by the Pickering effect

, 2012
A mixture of hard-sphere particles and model emulsion droplets is studied with a Brownian dynamics simulation. We find that the addition of nonwetting emulsion droplets to a suspension of pure hard spheres can lead to both gas-liquid and fluid-solid ...
Andrea Fortini, J.-P. Hansen, M. P. Allen   +2 more
core   +1 more source

Coalescence of electrically charged liquid marbles [PDF]

, 2017
© The Royal Society of Chemistry. In this work, we investigated the coalescence of liquid water marbles driven by a DC electric field. We have found that two contacting liquid marbles can be forced to coalesce when they are charged by a sufficiently high
Binks, Bernard P., Fu, Xiangyu, Liu, Zhou, Shum, Ho Cheung   +3 more
core   +1 more source

Microcapsule‐Based Self‐Reporting Materials: Moving Beyond Detection Toward Quantification of Microscale Damage

ChemSystemsChem, Volume 8, Issue 2, March 2026.
Self‐reporting microcapsule systems visualize damage by releasing dyes upon rupture. This Concept highlights emerging strategies to quantify optical signals as a function of force, advancing from simple damage detection toward predictive monitoring tools for assessing durability and structural integrity of materials.
Minghan Hu
wiley   +1 more source

Antioxidant activity of thyme waste extract in O/W emulsions [PDF]

, 2019
Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds.
AAZZA, Smail, Anahi Dandlen, Susana, Antunes, Maria Dulce, EL-GEUNDOUZ, Soukaina, Gomes, Vera, Lyoussi, Badiaa, MAJDOUB, Nesrine, Miguel, Maria, Raposo, Sara   +8 more
core   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Tripeptide emulsifiers [PDF]

, 2015
Traditional, surfactant based emulsions have applications in the food, cosmetic, encapsulation and materials industries. The majority of the surfactants that are currently in use are based on lipids that are extracted from natural sources, however, other
McKnight, Paul J., Scott, Gary G., Tuttle, Tell, Ulijn, Rein V.   +3 more
core   +1 more source