Artykuły w czasopismach: „Functional Gels”

1

NAKANISHI, Eiji. "Functional Polypeptide Gels." Kobunshi 48, nr 6 (1999): 408–11. http://dx.doi.org/10.1295/kobunshi.48.408.

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Wood, Tiffany A. "Functional molecular gels". Liquid Crystals Today 23, nr 4 (9.09.2014): 77–81. http://dx.doi.org/10.1080/1358314x.2014.945241.

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ITO, Yoshihiro, i Ryo YOSHIDA. "Micro-fabrication of Functional Gels". Kobunshi 53, nr 5 (2004): 340. http://dx.doi.org/10.1295/kobunshi.53.340.

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NITTA, TAKAYUKI, i YOSHIHITO OSADA. "Chemomechanical Reactions of Functional Polymer Gels". Sen'i Gakkaishi 49, nr 3 (1993): P104—P107. http://dx.doi.org/10.2115/fiber.49.3_p104.

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PARK, JAE W. "Functional Protein Additives in Surimi Gels". Journal of Food Science 59, nr 3 (maj 1994): 525–27. http://dx.doi.org/10.1111/j.1365-2621.1994.tb05554.x.

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Douzou, P. "Biological macromolecules as gels: functional similarities." Proceedings of the National Academy of Sciences 84, nr 19 (1.10.1987): 6741–44. http://dx.doi.org/10.1073/pnas.84.19.6741.

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Venkateswara Rao, P., S. Maniprakash, S. M. Srinivasan i A. R. Srinivasa. "Functional behavior of isotropic magnetorheological gels". Smart Materials and Structures 19, nr 8 (15.07.2010): 085019. http://dx.doi.org/10.1088/0964-1726/19/8/085019.

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YAMADA, Katsuya, Naoya YAMADA, Kouhei YAMADA, Masato WADA, Jin GONG, Masato MAKINO, Md Hasnat KABIR i Hidemitsu FURUKAWA. "808 Tribological Properties of Functional Gels". Proceedings of the Materials and processing conference 2013.21 (2013): _808–1_—_808–4_. http://dx.doi.org/10.1299/jsmemp.2013.21._808-1_.

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Havea, Palatasa, Alistair J. Carr i Lawrence K. Creamer. "The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels". Journal of Dairy Research 71, nr 3 (23.07.2004): 330–39. http://dx.doi.org/10.1017/s002202990400024x.

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Heat-induced gelation (80 °C, 30 min or 85 °C, 60 min) of whey protein concentrate (WPC) solutions was studied using transmission electron microscopy (TEM), dynamic rheology and polyacrylamide gel electrophoresis (PAGE). The WPC solutions (150 g/kg, pH 6·9) were prepared by dispersing WPC powder in water (control), 10 g/kg sodium dodecyl sulphate (SDS) solution or 10 mM-dithiothreitol (DTT) solution. The WPC gels containing SDS were more translucent than the control gels, which were slightly more translucent than the gels containing DTT. TEM analyses showed that the SDS-gels had finer aggregate structure (≅10 nm) than the control gels (≅100 nm), whereas the DTT-gels had a more particulate structure (≅200 to 300 nm). Dynamic rheology measurements showed that the control WPC gels had storage modulus (G′) values (≅13500 Pa) that were ≅25 times higher than those of the SDS-gels (≅550 Pa) and less than half those of the DTT-gels after cooling. Compression tests showed that the DTT-gels were more rigid and more brittle than the control gels, whereas the SDS-gels were softer and more rubbery than either the control gels or the DTT-gels. PAGE analyses of WPC gel samples revealed that the control WPC solutions heated at 85 °C for 10 min contained both disulphide bonds and non-covalent linkages. In both the SDS-solutions and the DTT-solutions, the denatured whey protein molecules were in the form of monomers or small aggregates. It is likely that, on more extended heating, more disulphide linkages were formed in the SDS-gels whereas more hydrophobic aggregates were formed in the DTT-gels. These results demonstrate that the properties of heat-induced WPC gels are strongly influenced by non-covalent bonding. Intermolecular disulphide bonds appeared to give the rubbery nature of heat-induced WPC gels whereas non-covalent bonds their rigidity and brittle texture.

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Zivkovic, D., V. Peric i Marija Perunovic. "Examination of some functional properties of silver carp (hypophthalmichthys molitrix val) and carp (cyprinus carpio lin) meat". Journal of Agricultural Sciences, Belgrade 49, nr 2 (2004): 193–203. http://dx.doi.org/10.2298/jas0402193z.

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Water binding ability (WBA), held water (HW) and gel-forming properties of silver carp (Hypophthalmichthys molitrix Val) and carp (Cyprinus carpio Lin) meat were examined in this paper. Two variants of fish meat gels: A with 50% of meat and B with 60% of meat were examined at temperatures: 70 75, 80, 85 and 90 oC. The variant A of silver carp meat gels has shown the maximum of WBA and HW at 80 oC, and the variant B at 75 oC. In both variants of carp meat gels slow increase of WBA and HW with rise of temperature to 80oC was established. Silver carp meat gels have had better WBA than control gels (beef and poultry meat), and carp meat gels have better HW, but somewhat worse WBA than control gels. In gels of variant A of silver carp meat the highest module of elasticity (6.862 N/cm2) was found at thermal treatment at 85 oC, but statistically significant differences in relation to other temperatures were not established. In variant B, with the rise of temperature, the module of elasticity increases; statistically significant differences were established among gels treated at 70 oC and others. Differences between variants A and B were statistically significant at all examined temperatures. Meat gels of silver carp have significantly lower module of elasticity compared to control gels. Under conditions of our experiment the module of elasticity of carp meat was below measuring limit.

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Echeverria, Coro, Susete Fernandes, Maria Godinho, João Borges i Paula Soares. "Functional Stimuli-Responsive Gels: Hydrogels and Microgels". Gels 4, nr 2 (12.06.2018): 54. http://dx.doi.org/10.3390/gels4020054.

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Li, Chun, i Gaoquan Shi. "Functional Gels Based on Chemically Modified Graphenes". Advanced Materials 26, nr 24 (21.03.2014): 3992–4012. http://dx.doi.org/10.1002/adma.201306104.

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Haraguchi, Kazutoshi. "Nanocomposite Gels: New Advanced Functional Soft Materials". Macromolecular Symposia 256, nr 1 (wrzesień 2007): 120–30. http://dx.doi.org/10.1002/masy.200751014.

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Ihara, Hirotaka, Ken Shudo, Chuichi Hirayama, Hiroshi Hachisako i Kimiho Yamada. "Functional organic gels. Enantioselective elution using chiral gels from amino acid-derived lipids". Liquid Crystals 20, nr 6 (czerwiec 1996): 807–9. http://dx.doi.org/10.1080/02678299608033175.

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Marr, Patricia C., i Andrew C. Marr. "Ionic liquid gel materials: applications in green and sustainable chemistry". Green Chemistry 18, nr 1 (2016): 105–28. http://dx.doi.org/10.1039/c5gc02277k.

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Ionic liquid gel materials offer a way to further utilise ionic liquids in technological applications. Combining the controlled and directed assembly of gels, with the diverse applications of ionic liquids, enables the design of a heady combination of functional tailored materials, leading to the development of task specific/functional ionic liquid gels.

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Kartha, Kalathil K., Rahul Dev Mukhopadhyay i Ayyappanpillai Ajayaghosh. "Supramolecular Gels and Functional Materials Research in India". CHIMIA International Journal for Chemistry 67, nr 1 (27.02.2013): 51–63. http://dx.doi.org/10.2533/chimia.2013.51.

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Romero, Nathan A., Wallace O. Parker i Timothy M. Swager. "Functional, Redox-Responsive Poly(phenylene sulfide)-Based Gels". Macromolecules 52, nr 21 (24.10.2019): 8256–65. http://dx.doi.org/10.1021/acs.macromol.9b01855.

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Xu, Bing. "Gels as Functional Nanomaterials for Biology and Medicine†". Langmuir 25, nr 15 (4.08.2009): 8375–77. http://dx.doi.org/10.1021/la900987r.

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Kandanelli, Ramesh, Sandip Bhowmik i Uday Maitra. "ChemInform Abstract: Functional Molecular Gels - A Brief Review". ChemInform 43, nr 35 (2.08.2012): no. http://dx.doi.org/10.1002/chin.201235240.

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Ren, Jie, Lingling Zhao, Aixia Zhang, Lan Zhang, Yan Li i Wu Yang. "Designing multifunctional gels with electrical conductivity, mechanical toughness and self-oscillating performance". New Journal of Chemistry 44, nr 5 (2020): 1739–46. http://dx.doi.org/10.1039/c9nj04682h.

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Self-oscillating polymer gels driven by the Belousov–Zhabotinsky (BZ) oscillating chemical reaction are a new class of functional gels that have potential applications in autonomously functioning membranes and as artificial muscle actuators.

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Nepovinnykh, Nataliia, Oksana Petrova i Nina Kuprik. "Textural Characteristics of Food Confectionery Gels Using Sweeteners". Food Industry 7, nr 3 (22.09.2022): 32–40. http://dx.doi.org/10.29141/2500-1922-2022-7-3-4.

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Polymer gels are commonly referred to such a state of their aggregated solution, when molecular polymers chains, connected to each other by functional groups of ionic, hydrogen or dipole bonds, form a continuous solid phase, while maintaining the solvation degree (electrostatic interaction between solute and solvent particles) due to polar atomic groups remaining free for interaction. The aggregation conditions of food polymer solutions, the aggregation nature and the physico-mechanical properties of gels largely depend on the chemical polymers and solvents nature, the polymer molecules structure, technological production modes and the presence of other functional components in the food system that affect the nature and intensity of intermolecular forces. The aim of the work is to study the textural characteristics of food confectionery gels using sweeteners. The researchers developed the food confectionery gels replacing sugar with natural sweeteners, studied the textural characteristics of the confectionery gels. The study results demonstrated that sugar exclusion from the food system led to a change in the confectionery gels texture. A man can improve the textural properties of confectionery gels with the additional food composites inclusion in the gel matrix, which, in turn, will lead to an improvement not only in textural properties, but also in the nutritional value of finished products.

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Gong, Jin, Susumu Igarashi, Kensuke Sawamura, Masato Makino, M. Hasnat Kabir i Jin Gong. "Gel Engineering Materials Meso-Decorated with Polymorphic Crystals". Advanced Materials Research 746 (sierpień 2013): 325–29. http://dx.doi.org/10.4028/www.scientific.net/amr.746.325.

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Gels are a new material having three-dimensional network structures of macromolecules. They possess excellent properties as swellability, high permeability and biocompatibility, and have been applied in various fields of daily life, food, medicine, architecture, and chemistry. In this study, we tried to prepare new multi-functional and high-strength gels by using Meso-Decoration (Meso-Deco), one new method of structure design at intermediate mesoscale. High-performance rigid-rod aromatic polymorphic crystals. The strengthening of gels can be realized by meso-decorating the gels structure using high-performance polymorphic crystals. New gels with good mechanical properties, novel optical properties and thermal properties are expected to be developed.

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Masiá, Carmen, Poul Erik Jensen, Iben Lykke Petersen i Patrizia Buldo. "Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese". Foods 11, nr 2 (11.01.2022): 178. http://dx.doi.org/10.3390/foods11020178.

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The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.

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Banerjee, Kaustuv, i Kumar Biradha. "Two-dimensional coordination polymers and metal–organic gels of symmetrical and unsymmetrical dipyridyl β-diketones: luminescence, dye absorption and mechanical properties". New Journal of Chemistry 40, nr 3 (2016): 1997–2006. http://dx.doi.org/10.1039/c5nj02193f.

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Li, Jun, Kwang-Pill Lee i Anantha Iyengar Gopalan. "One-Step Preparation of Nickel Nanoparticle-Based Magnetic Poly(Vinyl Alcohol) Gels". Coatings 9, nr 11 (9.11.2019): 744. http://dx.doi.org/10.3390/coatings9110744.

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Magnetic nanoparticles (MNPs) are of great interest due to their unique properties, especially in biomedical applications. MNPs can be incorporated into other matrixes to prepare new functional nanomaterials. In this work, we described a facile, one-step strategy for the synthesis of magnetic poly(vinyl alcohol) (mPVA) gels. In the synthesis, nickel nanoparticles and cross-linked mPVA gels were simultaneously formed. Ni nanoparticles (NPs) were also incorporated into a stimuli-responsive polymer to result in multiresponsive gels. The size of and distribution of the Ni particles within the mPVA gels were controlled by experimental conditions. The mPVA gels were characterized by field emission scanning electron microscope, X-ray diffraction, magnetic measurements, and thermogravimetric analysis. The new mPVA gels are expected to have applications in drug delivery and biotechnology.

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Conith, Andrew J., Michael J. Imburgia, Alfred J. Crosby i Elizabeth R. Dumont. "The functional significance of morphological changes in the dentitions of early mammals". Journal of The Royal Society Interface 13, nr 124 (listopad 2016): 20160713. http://dx.doi.org/10.1098/rsif.2016.0713.

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The Mesozoic marked a time of experimentation in the tooth morphology of early mammals. One particular experiment involved the movement of three points, or cusps, on the surface of a molar tooth from a line into a triangle. This transition is exemplified by two extinct insectivorous mammals, Morganucodon (cusps in a line) and Kuehneotherium (cusps in a triangle). Here we test whether this difference in cusp arrangement, alongside cusp heights and angles between cusps, is associated with differences in the ability of the teeth to fracture proxy-insect prey. We gathered measurements from molar teeth of both species and used them to create physical models. We then measured the force, time and energy at fracture and peak force, and the amount of damage inflicted by the models on hard and soft gels encased in a tough film that mimicked the material properties of insects. The Morganucodon model required less force and energy to fracture hard gels and reach peak force compared with Kuehneotherium . Kuehneotherium required a similar time, force and energy to fracture soft gels but reduced the time, force and energy to reach peak force. More importantly, Kuehneotherium also inflicted more damage to both the hard and the soft gels. These results suggest that changes in dental morphology in some early mammals was driven primarily by selection for maximizing damage, and secondarily for maximizing biomechanical efficiency for a given food material property.

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Bai, Yingrui, Yuan Liu, Keqing Yang i Youming Lang. "Application and Research Prospect of Functional Polymer Gels in Oil and Gas Drilling and Development Engineering". Gels 9, nr 5 (16.05.2023): 413. http://dx.doi.org/10.3390/gels9050413.

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Polymer gel materials are formed by physically crosslinking and chemically crosslinking to form a gel network system with high mechanical properties and reversible performance. Due to their excellent mechanical properties and intelligence, polymer gel materials are widely used in biomedical, tissue engineering, artificial intelligence, firefighting and other fields. Given the current research status of polymer gels at home and abroad and the current application status of oilfield drilling, this paper reviews the mechanism of polymer gels formed by physically crosslinking and chemically crosslinking, summarizes the performance characteristics and the mechanism of action of polymer gels formed by non-covalent bonding, such as hydrophobic bonding, hydrogen bonding, electrostatic and Van der Waals interactions interactions, and covalent bonding such as imine bonding, acylhydrazone bonding and Diels-Alder reaction. The current status and outlook of the application of polymer gels in drilling fluids, fracturing fluids and enhanced oil recovery are also introduced. We expand the application fields of polymer gel materials and promote the development of polymer gel materials in a more intelligent direction.

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Zhao, Jie, Xiangqiang Pan, Jian Zhu i Xiulin Zhu. "Novel AIEgen-Functionalized Diselenide-Crosslinked Polymer Gels as Fluorescent Probes and Drug Release Carriers". Polymers 12, nr 3 (3.03.2020): 551. http://dx.doi.org/10.3390/polym12030551.

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Stimuli-responsive functional gels have shown significant potential for application in biosensing and drug release systems. In this study, aggregation-induced emission luminogen (AIEgen)-functionalized, diselenide-crosslinked polymer gels were synthesized via free radical copolymerization. A series of polymer gels with different crosslink densities or tetraphenylethylene (TPE) contents were synthesized. The diselenide crosslinker in the gels could be fragmented in the presence of H2O2 or dithiothreitol (DTT) due to its redox-responsive property. Thus, the TPE-containing polymer chains were released into the aqueous solution. As a result, the aqueous solution exhibited enhanced fluorescence emission due to the strong hydrophobicity of TPE. The degradation of polymer gels and fluorescence enhancement in an aqueous solution under different H2O2 or DTT concentrations were studied. Furthermore, the polymer gels could be used as drug carriers, suggesting a visual drug release process under the action of external redox agents. The AIEgen-functionalized, diselenide-crosslinked polymer gels hold great potential in the biomedical area for biosensing and controlled drug delivery.

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Mendez-Encinas, Mayra Alejandra, Elizabeth Carvajal-Millan, Agustín Rascon-Chu, Humberto Francisco Astiazaran-Garcia i Dora Edith Valencia-Rivera. "Ferulated Arabinoxylans and Their Gels: Functional Properties and Potential Application as Antioxidant and Anticancer Agent". Oxidative Medicine and Cellular Longevity 2018 (16.08.2018): 1–22. http://dx.doi.org/10.1155/2018/2314759.

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In the last years, biomedical research has focused its efforts in the development of new oral delivery systems for the treatment of different diseases. Ferulated arabinoxylans are polysaccharides from cereals that have been gaining attention in the pharmaceutical field due to their prebiotic, antioxidant, and anticancer properties. The antioxidant and anticancer properties of these polysaccharides make them attractive compounds for the treatment of cancer, particularly colon cancer. In addition, ferulated arabinoxylans can form covalent gels through the cross-linking of their ferulic acids. Due to their particular characteristics, ferulated arabinoxylan gels represent an excellent alternative as colon-targeted drug delivery systems. The aim of the present work is to review the physicochemical and functional properties of ferulated arabinoxylans and their gels and to present the future perspectives for potential application as antioxidant and anticancer agents.

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Kim, Yong Min, Won Young Choi, Jin Han Kwon, Jae Kyeong Lee i Hong Chul Moon. "Functional Ion Gels: Versatile Electrolyte Platforms for Electrochemical Applications". Chemistry of Materials 33, nr 8 (14.04.2021): 2683–705. http://dx.doi.org/10.1021/acs.chemmater.1c00330.

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TOKUYAMA, Hideaki. "Development of Functional Gels Using an Emulsion-Gelation Method". Oleoscience 18, nr 6 (2018): 275–79. http://dx.doi.org/10.5650/oleoscience.18.275.

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Du, Bing, i Florian J. Stadler. "Functional Polymer Solutions and Gels—Physics and Novel Applications". Polymers 12, nr 3 (18.03.2020): 676. http://dx.doi.org/10.3390/polym12030676.

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Gong, Jin. "Crystalline Gels with Excellent Mechanical and Multiple Functional Properties". Sen'i Gakkaishi 72, nr 12 (2016): P—576—P—577. http://dx.doi.org/10.2115/fiber.72.p-576.

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Li, Yong-Fu, Zheng Li, Qi Lin i Ying-Wei Yang. "Functional supramolecular gels based on pillar[n]arene macrocycles". Nanoscale 12, nr 4 (2020): 2180–200. http://dx.doi.org/10.1039/c9nr09532b.

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Paglarini, Camila de Souza, Guilherme de Figueiredo Furtado, João Paulo Biachi, Vitor Andre Silva Vidal, Silvana Martini, Marcus Bruno Soares Forte, Rosiane Lopes Cunha i Marise Aparecida Rodrigues Pollonio. "Functional emulsion gels with potential application in meat products". Journal of Food Engineering 222 (kwiecień 2018): 29–37. http://dx.doi.org/10.1016/j.jfoodeng.2017.10.026.

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Malik, Sudip, Norifumi Fujita i Seiji Shinkai. "ChemInform Abstract: Gels as Media for Functional Chiral Nanofibers". ChemInform 41, nr 21 (25.05.2010): no. http://dx.doi.org/10.1002/chin.201021271.

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Carvalho, Lucia Maria Jaeger. "Total phenolics and antioxidant activity of a functional gel based on AÇAÍ (euterpe oleracea martius) pulp". JOURNAL OF ADVANCES IN AGRICULTURE 3, nr 3 (14.01.2015): 252–59. http://dx.doi.org/10.24297/jaa.v3i3.4291.

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The beneficial effects attributed to açaí and its derivatives are associated with its significant content of phenolic compounds, which has stimulated multiple/many researchers to identify these compounds and demonstrate their pharmacological properties, which include anti-inflammatory and antioxidant activities. The aim of this study was to determine the concentration of total phenolic compounds and the antioxidant activity of lyophilized pulps and functional gels of açaí. The antioxidant activity was the determining variable for the choice of the best formulation for the supplement. Pulp L exhibited higher antioxidant activity than the others according to the DPPH method, as well as higher content of total phenolic compounds. For the antioxidant activity, gels 3 and 4 did not differ significantly for the DPPH method, whereas in the ORAC method, gels 1 and 3 showed greater Trolox equivalents. It was concluded that gels 3 and 4 which had higher concentrations of lyophilized açaí pulp, showed higher concentrations of total phenolic compounds and consequently higher antioxidant capacity as demonstrated by the two methods applied and by the results obtained in the statistical analysis. Functional açaí gel may be used by adults who are involved in physical activities to reduce oxidative stress.

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Miramon-Ortíz, Daniel, Waldo Argüelles-Monal, Elizabeth Carvajal-Millan, Yolanda López-Franco, Francisco Goycoolea i Jaime Lizardi-Mendoza. "Acemannan Gels and Aerogels". Polymers 11, nr 2 (14.02.2019): 330. http://dx.doi.org/10.3390/polym11020330.

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The procedures to obtain two types of acemannan (AC) physical gels and their respective aerogels are reported. The gelation was induced by the diffusion of an alkali or a non-solvent, then supercritical CO2 drying technology was used to remove the solvent out and generate the AC aerogels. Fourier-transform infrared spectroscopic analysis indicated that alkali diffusion produced extensive AC deacetylation. Conversely, the non-solvent treatment did not affect the chemical structure of AC. Both types of gels showed syneresis and the drying process induced further volume reduction. Both aerogels were mesoporous nanostructured materials with pore sizes up to 6.4 nm and specific surface areas over 370 m2/g. The AC physical gels and aerogels enable numerous possibilities of applications, joining the unique features of these materials with the functional and bioactive properties of the AC.

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Li, Jun, Wai-Yeung Wong i Xiao-ming Tao. "Recent advances in soft functional materials: preparation, functions and applications". Nanoscale 12, nr 3 (2020): 1281–306. http://dx.doi.org/10.1039/c9nr07035d.

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This review discusses the recent progress of three kinds of soft materials, namely gels, foams and elastomers, with emphasis on materials, properties and applications in flexible sensors, soft actuators, energy convention and storage.

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Cringoli, Maria Cristina, Silvia Marchesan, Michele Melchionna i Paolo Fornasiero. "Nanostructured Gels for Energy and Environmental Applications". Molecules 25, nr 23 (29.11.2020): 5620. http://dx.doi.org/10.3390/molecules25235620.

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Nanostructured gels have emerged as an attractive functional material to innovate the field of energy, with applications ranging from extraction and purification to nanocatalysts with unprecedented performance. In this review we discuss the various classes of nanostructured gels and the most recent advancements in the field with a perspective on future directions of this challenging area.

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Mohanan, Vaisakh Vilavinalthundil, Ho Yi Lydia Mak, Nishan Gurung i Qin Xu. "Multiscale Soft Surface Instabilities for Adhesion Enhancement". Materials 15, nr 3 (23.01.2022): 852. http://dx.doi.org/10.3390/ma15030852.

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Soft polymeric gels are susceptible to buckling-induced instabilities due to their great compliance to surface deformations. The instability patterns at soft interfaces have great potential in engineering functional materials with unique surface properties. In this work, we systematically investigated how swelling-induced instability patterns effectively improved the adhesive properties of soft polydimethylsiloxane (PDMS) gels. We directly imaged the formations of the surface instability features during the relaxation process of a swollen gel substrate. The features were found to greatly increase the adhesion energy of soft gels across multiple length scales, and the adhesion enhancement was associated with the variations of contact lines both inside the contact region and along the contact periphery. We expect that these studies of instability patterns due to swelling will further benefit the design of functional interfaces in various engineering applications.

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Rocha-Estrada, J. G., J. H. Córdova-Murueta i F. L. García-Carreno. "Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength". Food Science and Technology International 16, nr 5 (październik 2010): 451–58. http://dx.doi.org/10.1177/1082013210367157.

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Functional properties of protein from mantle and fin of the jumbo squid Dosidicus gigas were explained based on microscopic muscle fiber and protein fractions profiles as observed in SDS-PAGE. Fin has higher content of connective tissue and complex fiber arrangement, and we observed higher hardness of fin gels as expected. Myosin heavy chain (MHC) was found in sarcoplasmic, myofibril and soluble-in-alkali fractions of mantle and only in sarcoplasmic and soluble-in-alkali fractions of fin. An additive effect of salt concentration and pH affected the solubility and foaming properties. Fin and mantle proteins yielded similar results in solubility tests, but significant differences occurred for specific pH and concentrations of salt. Foaming capacity was proportional to solubility; foam stability was also affected by pH and salt concentration. Hardness and fracture strength of fin gels were significantly higher than mantle gels; gels from proteins of both tissues reached the highest level in the folding test. Structural and molecular properties, such as MHC and paramyosin solubility, arrangement of muscle fibers and the content of connective tissue were useful to explain the differences observed in these protein properties. High-strength gels can be formed from squid mantle or fin muscle. Fin displayed similar or better properties than mantle in all tests.

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Naga, Naofumi, Mitsusuke Sato, Kensuke Mori, Hassan Nageh i Tamaki Nakano. "Synthesis of Network Polymers by Means of Addition Reactions of Multifunctional-Amine and Poly(ethylene glycol) Diglycidyl Ether or Diacrylate Compounds". Polymers 12, nr 9 (8.09.2020): 2047. http://dx.doi.org/10.3390/polym12092047.

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Addition reactions of multi-functional amine, polyethylene imine (PEI) or diethylenetriamine (DETA), and poly(ethylene glycol) diglycidyl ether (PEGDE) or poly(ethylene glycol) diacrylate (PEGDA), have been investigated to obtain network polymers in H2O, dimethyl sulfoxide (DMSO), and ethanol (EtOH). Ring opening addition reaction of the multi-functional amine and PEGDE in H2O at room temperature or in DMSO at 90 °C using triphenylphosphine as a catalyst yielded gels. Aza-Michael addition reaction of the multi-functional amine and PEGDA in DMSO or EtOH at room temperature also yielded corresponding gels. Compression test of the gels obtained with PEI showed higher Young’s modulus than those with DETA. The reactions of the multi-functional amine and low molecular weight PEGDA in EtOH under the specific conditions yielded porous polymers induced by phase separation during the network formation. The morphology of the porous polymers could be controlled by the reaction conditions, especially monomer concentration and feed ratio of the multi-functional amine to PEGDA of the reaction system. The porous structure was formed by connected spheres or a co-continuous monolithic structure. The porous polymers were unbreakable by compression, and their Young’s modulus increased with the increase in the monomer concentration of the reaction systems. The porous polymers absorbed various solvents derived from high affinity between the polyethylene glycol units in the network structure and the solvents.

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Lonchamp, J., M. Akintoye, P. S. Clegg i S. R. Euston. "Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers". European Food Research and Technology 246, nr 1 (13.11.2019): 69–80. http://dx.doi.org/10.1007/s00217-019-03390-1.

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Abstract The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying, and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW–R100 mixtures, while EW–R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones; however, a 75/25 w/w EW–R100 mixture displayed a similar foam stability to EW. Simlarly, R100 hydrogels proved less viscoelastic than EW ones; however, the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW–R100 proved similar to those of EW gels, while 75/25 w/w EW–R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW–R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW–R100 mixtures, with contributions reported for both hyphal structures and surface-active material. Graphic abstract

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Ren, Yuqing, Lu Huang, Yinxiao Zhang, He Li, Di Zhao, Jinnuo Cao i Xinqi Liu. "Application of Emulsion Gels as Fat Substitutes in Meat Products". Foods 11, nr 13 (30.06.2022): 1950. http://dx.doi.org/10.3390/foods11131950.

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Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.

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Naficy, Sina, Hugh R. Brown, Joselito M. Razal, Geoffrey M. Spinks i Philip G. Whitten. "Progress Toward Robust Polymer Hydrogels". Australian Journal of Chemistry 64, nr 8 (2011): 1007. http://dx.doi.org/10.1071/ch11156.

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In this review we highlight new developments in tough hydrogel materials in terms of their enhanced mechanical performance and their corresponding toughening mechanisms. These mechanically robust hydrogels have been developed over the past 10 years with many now showing mechanical properties comparable with those of natural tissues. By first reviewing the brittleness of conventional synthetic hydrogels, we introduce each new class of tough hydrogel: homogeneous gels, slip-link gels, double-network gels, nanocomposite gels and gels formed using poly-functional crosslinkers. In each case we provide a description of the fracture process that may be occurring. With the exception of double network gels where the enhanced toughness is quite well understood, these descriptions remain to be confirmed. We also introduce material property charts for conventional and tough synthetic hydrogels to illustrate the wide range of mechanical and swelling properties exhibited by these materials and to highlight links between these properties and the network topology. Finally, we provide some suggestions for further work particularly with regard to some unanswered questions and possible avenues for further enhancement of gel toughness.

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Portanguen, Stéphane, Pascal Tournayre, Paul Gibert, Selma Leonardi, Thierry Astruc i Pierre-Sylvain Mirade. "Development of a 3D Printer for the Manufacture of Functional Food Protein Gels". Foods 11, nr 3 (3.02.2022): 458. http://dx.doi.org/10.3390/foods11030458.

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The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat protein matrices. This article gives an overview of the various 3D printers used to study the printability properties of foods and presents the development of a 3D printer designed to print food protein gels. Printhead development (flow rate and temperature control) and the modifications made to the printing plate (temperature control) are described and discussed in relation to the constraints highlighted in a first prototype. A second, developed prototype was characterized and validated. This last phase showed perfect control of the prototype in the purging of the extrusion system, the flow rate, the calibration and the displacement of the printhead, along with the temperatures at both printhead and plate. A study of the printed gels also revealed good repeatability of the printed gel geometry and pointed to new ways to improve the process. In the near future, the protein gels that will be printed from this prototype will serve as a base for texturizer-free functional foods for people with chewing difficulties.

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Wu, Shuping, Chao Xu, Yiran Zhao, Weijian Shi, Hao Li, Jiawei Cai, Fuyuan Ding i Ping Qu. "Recent Advances in Chitosan-Based Hydrogels for Flexible Wearable Sensors". Chemosensors 11, nr 1 (3.01.2023): 39. http://dx.doi.org/10.3390/chemosensors11010039.

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Flexible wearable sensors show great potential for applications in wearable devices, remote health monitoring, artificial intelligence, soft robotics, and artificial skin due to their stretchability, bendability, thinness and portability, and excellent electrical properties. Hydrogels have tunable mechanical properties, excellent biocompatibility, and flexibility, making them attractive candidates for wearable flexible sensors. Among them, tremendous efforts have focused on the advancement of chitosan-based hydrogels (CS-Gels) to realize multifunctional wearable sensing by modifying hydrogel networks with additives/nanofillers/functional groups. Recently, remarkable progress has been made in flexible wearable sensors. Herein, this review summarizes recent advances in CS-Gels wearable sensors for applications such as human motion monitoring, health monitoring, human-machine interface and soft robotics. Representative synthesis methods and strategies for CS-Gels are briefly described, the problems and deficiencies of CS-Gels for wearable sensors are discussed. Finally, the possible opportunities and challenges for the future development of CS-Gels flexible wearable devices are proposed.

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Shibaev, A. V., A. P. Doroganov, D. E. Larin, M. E. Smirnova, G. V. Cherkaev, N. M. Kabaeva, D. Kh Kitaeva, A. G. Buyanovskaya i O. E. Philippova. "Hydrogels of Polysaccharide Carboxymethyl Hydroxypropyl Guar Crosslinked by Multivalent Metal Ions". Polymer Science, Series A 63, nr 1 (styczeń 2021): 24–33. http://dx.doi.org/10.1134/s0965545x21010089.

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Abstract Hydrogels of polysaccharide carboxymethyl hydroxypropyl guar crosslinked by chromium(III) ions are synthesized. The effect of crosslinker concentration on the mechanical behavior of the gels is studied, and the amount of chromium compounds able to interact with polymer chains and the amount of carboxyl groups of the polymer involved in crosslinking are compared. It is shown that the elastic modulus of the gels attains a constant value when not all but only about 10% functional groups interact with chromium compounds. At high concentrations, crosslinker molecules basically bind to one functional group; as a result, the gel recharges. This binding proceeds until all carboxyl groups are filled.

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Baskın, Dilgeş, Özge Yılmaz, Muhammad Nazrul Islam, Metin Tülü, İkbal Koyuncu i Tarik Eren. "Metal adsorption properties of multi‐functional PAMAM dendrimer based gels". Journal of Polymer Science 59, nr 14 (26.05.2021): 1540–55. http://dx.doi.org/10.1002/pol.20210210.

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