Results 171 to 180 of about 9,288 (249)

Exploring the Effects of Process Parameters during W/O/W Emulsion Preparation and Supercritical Fluid Extraction on the Protein Encapsulation and Release Properties of PLGA Microspheres. [PDF]

Pharmaceutics
Park H.
europepmc   +1 more source

Study on the Law of Multi‐Fracture Propagation in Different Fracturing Fluid Viscosity

Energy Science &Engineering, Volume 14, Issue 3, Page 1339-1352, March 2026.
Samples and equipment Sample preparation Test equipment Analysis of test results Fracture propagation morphology Influence of fracturing fluid viscosity on crack initiation time/(fracture initiation pressure) Evolution law of injection pressure Cumulative relation curve of pressure–time–acoustic ABSTRACT Using the TCHFSM‐I large‐scale accurate triaxial
Zhixing Zhang, Xiang Fu, Yuedong Liu, Xiaoqiang Zhang, Yulong Jiang   +4 more
wiley   +1 more source

Bioactive Phytochemical Compounds in Medicago sativa L. (Alfalfa): A Systematic Review of Biological Properties and Therapeutic Relevance in Nutraceutical and Functional Food Implications

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Medicago sativa L. (alfalfa) harbors a remarkably diverse reservoir of bioactive secondary metabolites. Flavonoids, isoflavones, and triterpenoid saponins dominate its bioactivity landscape, driving potent antioxidant, anti‐inflammatory, antimicrobial, estrogenic, hypolipidemic, and cytotoxic actions through redox modulation, membrane ...
Parham Joolaei Ahranjani, Hamid Rashidi Nodeh, Zahra Esfandiari, Giovanna Ferrentino   +3 more
wiley   +1 more source

Co-Solvent Selection for Supercritical Fluid Extraction (SFE) of Phenolic Compounds from Labisia pumila. [PDF]

Molecules, 2020
Radzali SA, Markom M, Saleh NM.
europepmc   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Comparative Study of Microwave and Ultrasound‐Assisted Extraction of Phosvitin From Egg Yolk

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Microwave‐assisted extraction produced phosvitin with greater purity and recovery compared to ultrasound‐based methods. An increase in microwave power and processing time was positively correlated with both phosvitin purity and HDL removal efficiency, as confirmed by FT‐IR analysis and SDS‐PAGE electrophoresis profiles.
Niloofar Zahed, Ali Motamedzadegan, Reza Esmaeilzadeh Kenari, Jafar Mohammodzadeh Milani, Ali Rashidinejad, Anna Lante   +5 more
wiley   +1 more source

A New Perspective in Nanocellulose‐Based Materials for Biomineralization and Strategies for Bone Repair

Journal of Biomedical Materials Research Part A, Volume 114, Issue 3, March 2026.
Nanocellulose‐based materials platform with the implementation of different bioactivation strategies for its potential use in hard tissue engineering (bone, tooth and cartilage). ABSTRACT Repairing large bone defects is a significant clinical challenge.
Jonathan Michel Barba Godinez, Ernesto Tinajero‐Díaz, Maria Soledad Peresin, Zaira Yunuen García Carvajal, Diego Gomez‐Maldonado   +4 more
wiley   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya   +3 more
wiley   +1 more source

Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences

Small Structures, Volume 7, Issue 3, March 2026.
Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himanshu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +1 more source