Results 141 to 150 of about 35,721 (254)

Stimuli‐Responsive Crosslinked Chitosan/PVP/PEG Hydrogel Networks for Targeted Drug Delivery and Antimicrobial Performance

Analytical Science Advances, Volume 7, Issue 1, June 2026.
ABSTRACT In this study, a unique pH‐sensitive PEG/C/PVA hydrogel based on chitosan (C), polyvinyl propylene (PVP) and polyethylenglycol (PEG) crosslinked with tetraethyl orthosilicate (TEOS) was fabricated. This PEG/C/PVA hydrogel was designed to deliver different drugs with distinct release profiles, including diclofenac sodium and ciprofloxacin, and ...
Danial Mazhar, Sumra Afzal, Safia Hassan, Zahid Imran, Shabana Mehreen   +4 more
wiley   +1 more source

Preclinical Evaluation of the Safety of the Dedicated Gel for Gel Immersion Endoscopy With Gastrointestinal Perforation and Peritoneal Leakage

DEN Open, Volume 6, Issue 1, April 2026.
ABSTRACT Objectives Gel immersion endoscopic mucosal resection or endoscopic submucosal dissection has been developed as an alternative to saline immersion therapeutic endoscopy. However, in cases of gastrointestinal perforation, gel may leak from the lumen into the peritoneal cavity, and the safety of such events remains unclarified.
Atsushi Ohata, Ryo Kawahara, Yuji Hiraki, Hikaru Nakata, Shinya Kaneda, Tomonori Yano   +5 more
wiley   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source

Gut Microbiota–Metabolism Axis Shapes the Individual Metabolic Phenotype of Different Microbiota‐Accessible Carbohydrates

Food Frontiers, Volume 7, Issue 2, March 2026.
Specific MAC bioactivities are associated with gut biotransformation. ABSTRACT Increasing the intake of microbiota‐accessible carbohydrates (MACs) has emerged as a promising nutritional strategy for preventing metabolic diseases. However, the consistency of their beneficial effects remains unclear, hindering their optimized application.
Na‐Na Zhang, Guo‐Quan Shao, Xin‐Xin Guo, Jing‐Yi Zhang, Yang Li, Li‐Li Wang, Yue Zhang, Feng‐Zhong Wang, Li‐Tao Tong   +8 more
wiley   +1 more source

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

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +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

Novel Antifungal Scaffold Targeting Tubulin Overcomes Sclerotinia Sclerotiorum Resistance

Advanced Science, Volume 13, Issue 8, 9 February 2026.
Addressing pesticide resistance, novel chromone‐acylhydrazone hybrids targeting fungal tubulin are synthesized. Compound G24 potently inhibited S. sclerotiorum (EC50 = 0.21µg mL−1) and demonstrated enhanced field performance via microencapsulation, offering a sustainable strategy against resistance and for global food security.
Lihui Shao, Xianqun Hu, Ying Wu, Xiang Zhou, Bo Zhang, Song Yang   +5 more
wiley   +1 more source

A Lightweight Skin‐Adhesive Fiber Bragg Grating Sensor to Advance Minimally Invasive Healthcare Monitoring

Advanced NanoBiomed Research, Volume 6, Issue 2, February 2026.
A novel self‐adhesive hydrogel matrix is engineered to embed a fiber Bragg grating sensor for real‐time monitoring of physiological strain signals. The developed system conforms to the skin without external supports and, thanks to the fiber–matrix mechanical coupling, captures both subtle and large‐scale deformations.
Ilaria Condò, Marcella Trombetta, Emiliano Schena, Daniela Lo Presti, Sara Maria Giannitelli   +4 more
wiley   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source