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This paper reports the successful preparation of high-strength 3D-printed alumina ceramic cores using stereolithography (SLA) and vacuum sol impregnation. Zirconia, alumina, and silica sols (ZS, AS and SS) were chosen as impregnating agents for alumina ceramics. The effects of different types of sols, various ratios of alumina sol to silica sol, and different pH values of sols on the mechanical properties of the ceramics were investigated. The flexural strength of the samples increased significantly after silica sol impregnation, reaching a maximum of 63.51 ± 3.67 MPa, which is 2.06 times higher than that of the unimpregnated samples (UN). Silica particles fill the original pores of the ceramics, and after high-temperature sintering, mullite is formed to increase the density and strength of the ceramics. The flexural strength of alumina ceramics decreases and then increases as the percentage of silica sol in the alumina-silica mixed sol increases. The optimal impregnation ratio for the mixed sols was found to be 1:4, which led to a flexural strength of 62.2 ± 2.09 MPa for the alumina ceramics. In addition, the pH of the sol plays a crucial role in maintaining stable sols. The silica sol is more susceptible to gelation as the pH of the sol increases within the range of 3.5–5.5, which can have a negative impact on its impregnation effectiveness. At a pH of 6.5 in the silica sol, the alumina ceramics exhibited the highest flexural strength of 92.57 ± 2.43 MPa, which is 3.01 times higher than the flexural strength of the unimpregnated samples. The research of impregnation process parameters suitable for 3D printing of alumina ceramics aim to enhance the material's strength, offering a novel solution for applications as high-performance components in the energy sector. [ABSTRACT FROM AUTHOR]

Herein, we reported novel docetaxel-decorated solid lipid nanoparticle (DCT-SLN)-loaded dual thermoreversible system (DCT-DRTS) for intramuscular administration with reduced burst effect, sustained release and improved antitumor efficacy. The optimized DCT-DRTs was subjected to in-vitro and in-vivo analyses. Antitumor evaluation of the DCT-DRTS was executed and compared with DCT-hydrogel, and DCT-suspension trailed by the histopathological and immune-histochemical analyses. The DCT-SLN gave a mean particle size of 157 nm and entrapment efficiency of 93 %. It was a solid at room temperature, and changed to liquid at physiological temperature due to its melting point of about 32 °C. Unlikely, poloxamer mixture remained liquefied at 25-27 °C, however converted to gel at physiological temperature. This behavior demonstrated opposed reversible property of the DCT-SLN and poloxamer hydrogel in DCT-DRTS system, making it ideal for intramuscular administration and quick gelation inside the body. The DCT-DRTS sustained the drugs release and unlike DCT-hydrogel, the preliminary plasma concentration of DCT-DRTS was significantly reduced, overcoming the burst release. A meaningfully enhanced antitumor efficacy and improved survival rate was observed from DCT-DRTS in tumor cell xenograft athymic nude mice. Additionally, increased apoptotic and reduced proliferation markers were observed in DCT-DRTS treated tumor masses. It was concluded that DCT-DRTS may be a suitable choice for intramuscular administration of DCT with sustained release, improved bioavailability, reduced toxicity and enhanced antitumor effects. [Display omitted] • Docetaxel (DCT), has been used extensively for the treatment of various cancers. • We developed a novel sustained release formulation DCT-DRTS for intramuscular route. • DCT-DRTS was composed of thermosensitive solid lipid nanoparticle and hydrogel. • It demonstrated improved bioavailability, no toxicity and greater antitumor effects. • High apoptosis and reduced proliferation of tumor masses were observed in DCT-DRTS. [ABSTRACT FROM AUTHOR]

The extracellular matrix protein collagen I has been used extensively in the field of biomaterials due to its inherent biocompatibility and unique viscoelastic and mechanical properties. Collagen I self-assembly into fibers and networks is environmentally sensitive to gelation conditions such as temperature, resulting in gels with distinct network architectures and mechanical properties. Despite this, collagen gels are not suitable for many applications given their relatively low storage modulus. We have prepared collagen-poly(ethylene glycol) [PEG] interpenetrating network (IPN) hydrogels to reinforce the collagen network, which also induces changes to network plasticity, a recent focus of study in cell-matrix interactions. Here, we prepare collagen/PEG IPNs, varying collagen concentration and collagen gelation temperature to assess changes in microarchitecture and mechanical properties of these networks. By tuning these parameters, IPNs with a range of stiffness, plasticity and pore size are obtained. Cell studies suggest that matrix plasticity is a key determinant of cell behavior, including cell elongation, on these gels. This work presents a natural/synthetic biocompatible matrix that retains the unique structural properties of collagen networks with increased storage modulus and tunable plasticity. The described IPN materials will be of use for applications in which control of cell spreading is desirable, as only minimal changes in sample preparation lead to changes in cell spreading and circularity. Additionally, this study contributes to our understanding of the connection between collagen self-assembly conditions and matrix structural and mechanical properties and presents them as useful tools for the design of other collagen based biomaterials. We developed a collagen-poly(ethylene glycol) interpenetrating network (IPN) platform that retains native collagen architecture and biocompatibility but provides higher stiffness and tunable plasticity. With minor changes in collagen gelation temperature or concentration, IPN gels with a range of plasticity, storage modulus, and pore size can be obtained. The tunable plasticity of the gels is shown to modulate cell spreading, with a greater proportion of elongated cells on the most plastic of IPNs, supporting the assertion that matrix plasticity is a key determinant of cell spreading. The material can be of use for situations where control of cell spreading is desired with minimal intervention, and the findings herein may be used to develop similar collagen based IPN platforms. [Display omitted] [ABSTRACT FROM AUTHOR]

Silk fibroin (SF) can be enzymatically crosslinked through tyrosine residues to fabricate hydrogels with good biocompatibility and tunable mechanical properties. Using tyramine substitution can increase the phenolic group content to facilitate the gelation kinetics and mechanical properties. In this study, a two-step chemical modification method is demonstrated to synthesize silk acid-tyramine (SA-TA) conjugates with a high phenolic group content (>7 mol%). The SA-TA shows rapid enzyme-catalyzed gelation property where the sol–gel transition takes less than 10 s at 37 °C, allowing cell encapsulation with uniform distribution while maintaining high cell viability (>90 %). Furthermore, the enzyme-catalyzed SA-TA hydrogels show enhanced storage modulus than enzyme-catalyzed SF hydrogels, long-term stability, and good cytocompatibility, indicating their great potential in 3D cell culture. The in vivo implantation study demonstrates that the SA-TA hydrogels are biodegradable with a mild immune response. This implies that SA-TA hydrogels can be applied in various medical applications, such as tissue engineering, cell delivery, and 3D bioprinting. In this study, a two-step chemical modification method is demonstrated to synthesize silk acid-tyramine (SA-TA) conjugates with a high phenolic group content (>7 mol%). Owing to the increased content of the phenolic group, the SA-TA shows rapid enzyme-catalyzed gelation property where the sol–gel transition takes less than 10 s at 37 °C, allowing cell encapsulation with uniform distribution while maintaining high cell viability (>90 %). Furthermore, the enzyme-catalyzed SA-TA hydrogels show enhanced storage modulus than enzyme-catalyzed SF hydrogels, long-term stability, and good cytocompatibility, indicating their great potential in 3D cell culture. The in vivo implantation study demonstrates that the SA-TA hydrogels are biodegradable with a mild immune response. This implies that SA-TA hydrogels can be applied in various medical applications, such as tissue engineering, cell delivery, and 3D bioprinting. [Display omitted] [ABSTRACT FROM AUTHOR]

Mango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical and hydrodynamic characterization of hydrocolloids extracted from the peel and seeds of mango fruit was performed and the impact on the micro-structure and rheological behavior of derived gels, as well as the ability to form emulsions, were analyzed. The physicochemical parameters and proximate compositions of the different samples showed that the hydrocolloids extracted from the seeds are rich in proteins whereas those from the peel are rich in carbohydrates. The molecular weights calculated from the hydrodynamic characterization (MV) are 101515 g/mol and 102,580 g/mol for hydrocolloids extracted from the peel and seeds, respectively. Dispersions of these hydrocolloids in water produced hydrogels upon heating, which exhibited a shear thinning response that can be described by the Williamson model. The ability of these hydrocolloids to form thermally-induced strong gels was monitored and analyzed by means of curing tests. Throughout thermal treatments, the storage modulus showed a significant increase, especially at concentrations greater than 2.5 wt%. Mango seeds and peel-derived hydrocolloids are also able to stabilize 0/w emulsions. Derived emulsions showed 050 mean diameters and zeta potential values (4) in the ranges from 10.04 to 82.52 pm and from -17.63 to -11.12 mV, respectively. On the basis of the observed rheological behavior of hydrogels and emulsion-forming ability, the hydrocolloids derived from mango seeds and peels possess suitable characteristics to be potentially implemented in diverse food matrices, offering functional and nutritional benefits to final consumer products. [ABSTRACT FROM AUTHOR]

La 1−x Ca x FeO 3 (LCF) has shown promising potential as a cathode material for solid oxide fuel cells (SOFC) due to its exceptional cathodic properties for SOFCs. This study facilitates a comparative analysis with similar synthesis techniques, employing a simplified and cost-effective sol-gel route for the rapid synthesis of La 1−x Ca x FeO 3 (x = 0.35), which achieves a significantly reduced number and duration of steps, lower drying time, as well as decreasing energy consumption of synthesis process compared to several similar research results. The reduction the processing temperature and its duration also vouch for a more sustainable synthesis route. To confirm the successful synthesis of porous La 0.65 Ca 0.35 FeO 3 , various analysis methods, including Differential Thermal Analysis-Thermogravimetric Analysis (DTA-TGA), Fourier Transform Infrared Spectroscopy (FT-IR), X-ray Diffraction (XRD), and Scanning Electron Microscopy (SEM) are employed. Furthermore, the effect of calcination temperature on crucial factors such as morphology, grain size, phase composition, and chemical bonds were thoroughly investigated. The experimental results illustrate the relationship between calcination temperature and the above-mentioned properties. Modifying the gelation temperature to 120 °C and eliminating the time-consuming drying stage of the gel, providing insights into the optimization of the synthesis process through reducing energy consumption and synthesis time simultaneously. Eventually, the pure phase of porous La 0.65 Ca 0.35 FeO 3 cathode material was successfully synthesized after 1 h calcination at the temperature of 1200 °C for potential applications in SOFC cathodes. [Display omitted] [ABSTRACT FROM AUTHOR]

The integration of barrier materials with pharmacological therapy is a promising strategy to treat intrauterine adhesions (IUAs). However, most of these materials are surgically implanted in a fixed shape and incongruence with the natural mechanical properties of the uterus, causing poor adaptability and significant discomfort to the patients. Herein, an injectable, biodegradable, and mechanically adaptive hydrogel loaded with platelet-rich plasma (PRP) is created by L‑serine and allyl functionalized chitosan (ACS) to achieve efficient, comfortable, and minimally invasive treatment of IUAs. L‑serine induces fast gelation and mechanical reinforcement of the hydrogel, while ACS introduces, imparting a good injectability and complaint yet strong feature to the hydrogel. This design enables the hydrogel to adapt to the complex geometry and match the mechanical properties of the uterine. Moreover, the hydrogel exhibits proper degradability, sustained growth factors (GFs) of PRP release ability, and good biocompatibility. Consequently, the hydrogel shows promising therapeutic efficacy by reducing collagen fiber deposition and facilitating endometrium cell proliferation, thereby restoring the fertility function of the uterus in an IUAs model of rats. Accordingly, the combination of L‑serine and ACS-induced hydrogel with such advantages holds great potential for treating IUAs. This research introduces a breakthrough in the treatment of intrauterine adhesions (IUAs) with an injectable, biodegradable and mechanically adaptive hydrogel using L‑serine and allyl functionalized chitosan (ACS). Unlike traditional surgical treatments, this hydrogel uniquely conforms to the uterus's geometry and mechanical properties, offering a minimally invasive, comfortable, and more effective solution. The hydrogel is designed to release growth factors from platelet-rich plasma (PRP) sustainably, promoting tissue regeneration by enhancing collagen fiber deposition and endometrium cell proliferation. Demonstrated efficacy in a rat model of IUAs indicates its great potential to significantly improve fertility restoration treatments. This advancement represents a significant leap in reproductive medicine, promising to transform IUAs treatment with its innovative approach to achieving efficient, comfortable, and minimally invasive therapy. [Display omitted] [ABSTRACT FROM AUTHOR]

Aluminum oxynitride (AlON) exhibits excellent mechanical properties and good optical transparency in the ultraviolet to near-infrared range and can be used in military and civilian fields. However, the troublesome molding of AlON, especially for complex shapes, limits its promotion and application. Therefore, transparent AlON ceramics with complex morphologies were prepared for the first time by a novel spontaneous coagulation casting (SCC) and pressureless sintering method. In this study, we report a simple carbothermal reduction and nitridation (CRN) method for synthesizing high-purity AlON powder, which is especially suitable for wet casting without anti-hydration treatment. The dispersion and gelation behavior of AlON slurries by isobutene maleic anhydride copolymer (Isobam104) and tetramethylammonium hydroxide (TMAH) were extensively investigated. With the addition of 0.9 wt% Isobam104 and 15 mL/L TMAH, the AlON slurries can achieve a solids loading of up to 45 vol% with the lowest viscosity (460.4 mPa·s-10 r/min) and the AlON green body is free of cracks and deformation during drying and demolding processes. Finally, the AlON green bodies with square and polygonal irregular morphologies were fabricated via a simple SCC method. High transparent AlON ceramics of a maximum transmittance up to 77.3% at 2000 nm and 72.2% at 632 nm were obtained by pressureless sintered at 2000 °C for 6 h. The SCC method has great potential in preparing ceramics with controllable shapes. [ABSTRACT FROM AUTHOR]

The bioaerogel microparticles have been recently developed for respiratory drug delivery and attract fast increasing interests. These highly porous microparticles have ultralow density and hence possess much reduced aerodynamic diameter, which favour them with greatly enhanced dispersibility and improved aerosolisation behaviour. The adjustable particle geometric dimensions by varying preparation methods and controlling operation parameters make it possible to fabricate bioaerogel microparticles with accurate sizes for efficient delivery to the targeted regions of respiratory tract (i.e. intranasal and pulmonary). Additionally, the technical process can provide bioaerogel microparticles with the opportunities of accommodating polar, weak polar and non-polar drugs at sufficient amount to satisfy clinical needs, and the adsorbed drugs are primarily in the amorphous form that potentially can facilitate drug dissolution and improve bioavailability. Finally, the nature of biopolymers can further offer additional advantageous characteristics of improved mucoadhesion, sustained drug release and subsequently elongated time for continuous treatment on-site. These fascinating features strongly support bioaerogel microparticles to become a novel platform for effective delivery of a wide range of drugs to the targeted respiratory regions, with increased drug residence time on-site, sustained drug release, constant treatment for local and systemic diseases and anticipated better-quality of therapeutic effects. [Display omitted] • Elucidate the process of fabricating inhalable bioaerogel microparticles (BAMs). • Summarize methods and interpret mechanisms for gelation of different biopolymers. • Speculate the drug diffusion and adsorption mechanisms (DDAM) to BAMs. • Anticipate the major future studies (i.e. DDAM, in-vitro, in-vivo) on BAMs. • Prospect the comprehensive functions of BAMs and future development. [ABSTRACT FROM AUTHOR]

A hazelnut-based fermented creamy structure was developed from whole hazelnut kernels in the scope of plant-based food production. Firstly, heat-induced and acid-induced gelation of aqueous slurries of raw or roasted hazelnut kernels were investigated. The final structure was formed by heat treatment and fermentation by yoghurt culture along with supplementary sucrose. A stabilizer mixture of locust bean gum and xanthan gum was needed to prevent phase separation. Roasting treatment of hazelnuts reduced the temperature and increased the pH at which gelation started; however, a weak gel was obtained. On the other hand, fermentation of raw hazelnuts resulted in a gel structure with higher strength, yield stress, flow point and spreadability. Phase separation was not observed in the structures during storage. Viable lactic acid bacteria count was above 6 log cfu/g in the samples and a slight decrease was observed after storage at 4°C. Soluble protein content in the samples was reduced by roasting and fermentation but increased after storage. Roasting enhanced allergenicity of the water-soluble fraction while fermentation decreased it by about 70%. Raw hazelnuts are recommended for preparation of stable fermented gel structures with reduced allergenicity towards plant-based food production. [ABSTRACT FROM AUTHOR]

The preparation of hydrogels as drug carriers via radical-mediated polymerization has significant prospects, but the strong oxidizing ability of radicals and the high temperatures generated by the vigorous reactions limits the loading for reducing/heat-sensitive drugs. Herein, an applicable hydrogel synthesized by radical-mediated polymerization is reported for the loading and synergistic application of specific drugs. First, the desired sol is obtained by polymerizing functional monomers using a radical initiator, and then tannic-acid-assisted specific drug mediates sol-branched phenylboric acid group to form the required functional hydrogel (New-gel). Compared with the conventional single-step radical-mediated drug-loading hydrogel, the New-gel not only has better chemical/physical properties but also efficiently loads and releases drugs and maintains drug activity. Particularly, the New-gel has excellent loading capacity for oxygen, and exhibits significant practical therapeutic effects for diabetic wound repair. Furthermore, owing to its high light transmittance, the New-gel synergistically promotes the antibacterial effect of photosensitive drugs. This gelation strategy for loading drugs has further promising biomedical applications. [Display omitted] • Hydrogels based on free radical polymerization for drug loading. • Evading the strongly oxidizing free radicals benefits the loading of reducing drugs. • Oxygen-carrying hydrogel promotes the healing of diabetic wounds. • High transmittance of hydrogel synergizes antibacterial with Chlorin e6. [ABSTRACT FROM AUTHOR]

Postoperative peritoneal adhesions occur in the majority of patients undergoing intra-abdominal surgery and are one of the leading causes of hospital re-admission. There is an unmet clinical need for effective anti-adhesive biomaterials, which can be applied evenly across the damaged tissues. We examined three different responsive hydrogel types, i.e. a thermosensitive PLGA-PEG-PLGA, a pH responsive UPy-PEG and a shear-thinning hexapeptide for this purpose. More specifically, their potential to be homogeneously distributed in the peritoneal cavity by high pressure nebulization and prevent peritoneal adhesions was evaluated. Solutions of each polymer type could be successfully nebulized while retaining their responsive gelation behavior in vitro and in vivo. Furthermore, none of the polymers caused in vitro toxicity on SKOV3-IP2 cells. Following intraperitoneal administration, both the PLGA-PEG-PLGA and the hexapeptide hydrogels resulted in local inflammation and fibrosis and failed in preventing peritoneal adhesions 7 days after adhesion induction. In contrast, the pH sensitive UPy-PEG formulation was well tolerated and could significantly reduce the formation of peritoneal adhesions, even outperforming the commercially available Hyalobarrier® as positive control. To conclude, local nebulization of the bioresponsive UPy-PEG hydrogel can be considered as a promising approach to prevent postsurgical peritoneal adhesions. [Display omitted] [ABSTRACT FROM AUTHOR]

To obtain γ-Al 2 O 3 ultrafiltration membranes, AlOOH sols which were usually derived from aluminum alkoxide were used as the top layer precursor. However, the colloidal sols obtained by this process were complex, high cost and time-consuming. Pseudo-boehmite, an industrial product with characteristics of high purity, excellent gelation and strong caking property, was widely used to prepare γ-Al 2 O 3 products. In this work, mesoporous γ-Al 2 O 3 ultrafiltration membranes were prepared conveniently and quickly by using pseudo-boehmite powder as precursor with colloidal sol-gel route at room temperature. The effects of H+/Al3+ molar ratio and polyvinyl alcohol (PVA) content on the properties of AlOOH sols and γ-Al 2 O 3 ultrafiltration membranes were analyzed. Results showed that the viscosity and hydrodynamic particle diameter of the AlOOH sols can be controlled by changing the H+/Al3+ molar ratio, and the pore size of the prepared γ-Al 2 O 3 ultrafiltration membranes could be varied by adjusting the PVA content in the AlOOH sols coating slurry. The pore size increased from 6.98 nm to 11.34 nm by increasing PVA content from 1.25% to 1.50%. Additionally, the γ-Al 2 O 3 ultrafiltration membranes derived from the pseudo-boehmite exhibited a relatively high permeability (＞94.5 L m−2 h−1⋅MPa−1), which was higher than that of the aluminum alkoxide derived. [ABSTRACT FROM AUTHOR]

Freezing has been widely used to preserve meat and aquatic products. However, environmental fluctuations in freezing/thawing would bring inevitable damage to the structure and characteristics of myofibrillar proteins. The gelation of myofibrillar proteins during thermal processing significantly impacts the quality of gel-type muscle foods. Therefore, it is of critical importance to understand role of freezing-induced damage to myofibrillar proteins in heat-induced gelation. This review covers recent developments on quality changes of myofibrillar protein gels in relation to freezing/thawing and presents the mechanisms and the control technologies available for improving gelling properties of frozen-thawed myofibrillar proteins. The mechanisms are based on the denaturation and oxidation of myofibrillar proteins occurring in freezing/thawing and the relationship with molecular aggregation during gelation. The emerging technologies discussed herein focus on freezing/thawing technologies and applications of cryoprotectants. The degree of myofibrillar protein cross-linking in relation to denaturation and oxidation plays a crucial role in further molecular aggregation during gelation. We here propose that freezing-induced over-aggregation of myofibrillar proteins in relation to denaturation and oxidation would spatially hinder salt dissolution and further intermolecular assembling of myosin during gelation, thus producing an amorphous gel network. Recent novel technologies preserve myofibrillar protein characteristics from freezing-induced denaturation and oxidation by accelerating freezing/thawing rate and inhibiting ice crystal growth and therefore modify gelling properties of frozen-thawed myofibrillar proteins. This review could be helpful for the development of gel-type muscle foods processed from frozen-thawed meat and aquatic products as raw materials. • Degree of myosin aggregation related to denaturation/oxidation affects gelation. • Frozen-thawed myofibrillar proteins form a cracked gel during heating. • Protein denaturation/oxidation in freeze/thaw induces molecular over-aggregation. • A model is proposed linking denaturation/oxidation in freeze/thaw for the impaired gels. • Novel anti-freeze techniques improve freeze/thaw myofibrillar protein gelation. [ABSTRACT FROM AUTHOR]

Gels are extensively studied and used in various fields, including food, beverages, medicine, and daily living products. Egg white gels are particularly noteworthy due to their low cost, broad applications, and outstanding potential. However, a lack of comprehensive understanding of natural and modified egg white gels has limited their applications. Based on the introduction of the main protein components in egg white and their physicochemical properties, an overview of five typical categories of egg white gels produced by heat, alkalis, enzymes, ions, and acids treatments, respectively, was presented. Then the formation mechanisms of these gels and their main influencing factors as well were elaborated. Finally, their current applications and prospects in foods and materials were illustrated on the basis of their main characteristics. The five typical egg white gels share a common gel formation pattern, in which the proteins denature first and then coalesce into a gel driven by intermolecular forces. However, the mechanisms and processes of denaturation of egg white proteins differ significantly when treated with different ways, and therefore gels with various properties will be formed driven by different intermolecular forces. Egg white proteins undergo denaturation and structural unfolding after heat treatment and then form stiff gels driven by disulfide bonds and hydrophobic interactions, which are commonly found in steamed, boiled, and fried eggs. After denaturing and unfolding under alkali treatment, proteins can coalesce into transparent gels with high elasticity and strength driven by disulfide bonds, typically represented by preserved eggs. Egg white proteins denatured by heat and alkali treatment can also form peptide bond crosslinks catalyzed by enzymes (e.g., transglutaminase), or aggregated by electrostatic and hydrophobic interactions in the presence of ions (Ca2+, Zn2+, etc.), or coalesced in the presence of acids, resulting in the formation of enzymes, ions, and acid-induced gels, respectively. However, their strength is generally weak, and therefore the synergy of other factors is usually needed in applications. In conclusion, due to the wide-ranging application prospects and significant value of egg white gels in various fields such as foods and materials, it is of crucial importance to gain a deeper understanding of the gelation mechanisms and influencing factors, which is essential for improving the quality of gel products and developing novel egg-based gel products. •Egg white gel formation usually undergoes two stages: denaturation and coagulation. • Egg white gels share a gelation pattern but differ in mechanism and properties. • Heat, pH, and ions affect egg white gel formation by altering intermolecular forces. • Egg-based yoghurt: a new favorite, yet limited by egg proteins' heat sensitivity. [ABSTRACT FROM AUTHOR]

Although gene therapy has made great achievements in both laboratory research and clinical translation, there are still challenges such as limited control of drug pharmacokinetics, acute toxicity, poor tissue retention, insufficient efficacy, and inconsistent clinical translation. Herein, a gene therapy gel is formulated by directly redispersing polyplex nanoparticles into granular hydrogels without any gelation pre-treatment, which provides great convenience for storage, dosing and administration. In vitro studies have shown that use of granular hydrogels can regulate the gene drug release, reduce dose dependent toxicity and help improve transfection efficacy. Moreover, the developed gene therapy gel is easy to operate and can be directly used in vitro to evaluate its synergistic efficacy with various gene delivery systems. As such, it represents a major advance over many conventional excipient-based formulations, and new regulatory strategies for gene therapy may be inspired by it. A gene therapy gel is formulated by assembly of polyplex nanoparticles and granular hydrogels, which not only exhibits synergistic properties of controlled drug release, low cytotoxicity and high transfection efficacy, but provides great convenience for drug storage, dosing and administration. Moreover, depending on the applied load, the gene therapy gel can present either "solid-like" or "liquid-like" rheological response, allowing rapid drug application to lesion followed by efficient drug retention. As such, the gene therapy gel represents a major advance over many conventional excipient-based formulations and new gene delivery strategies may be inspired by it. [Display omitted] [ABSTRACT FROM AUTHOR]

A triblock copolymer was synthesized by ring opening polymerization of ε‐caprolactone in the presence of poly(ethylene glycol) (PEG). The resulted PCL-PEG-PCL triblock copolymer, PEG and monomethoxy (MPEG) were functionalized by end group acrylation. NMR and FT-IR analyses evidenced the successful synthesis and functionalization of polymers. A series of photo-crosslinked hydrogels composed of acrylated PEG-PCL-Acr and MPEG-Acr or PEG-Acr were prepared by exposure to visible light using lithium phenyl-2,4,6-trimethylbenzoylphosphinate as initiator. The hydrogels present a porous and interconnected structure as shown by SEM. The swelling performance of hydrogels is closely related to the crosslinking density and hydrophilic content. Addition of MPEG or PEG results in increase in water absorption capacity of hydrogels. In vitro degradation of hydrogels was realized in the presence of a lipase from porcine pancreas. Various degradation rates were obtained which mainly depend on the hydrogel composition. MTT assay confirmed the good biocompatibility of hydrogels. Importantly, in situ gelation was achieved by irradiation of a precursor solution injected in the abdomen of mice. Doxorubicin (DOX) was selected as a model antitumor drug to evaluate the potential of hydrogels in cancer therapy. Drug-loaded hydrogels were prepared by in situ encapsulation. In vitro drug release studies showed a sustained release during 28 days with small burst release. DOX-loaded hydrogels exhibit antitumor activity against A529 lung cancer cells comparable to free drug, suggesting that injectable in situ hydrogel with tunable properties could be most promising for local drug delivery in cancer therapy. [ABSTRACT FROM AUTHOR]

Hydrocolloids with xanthan gum are widely applied, especially considering the food and cosmetics industries. The water solution of xanthan gum demonstrates characteristics of pseudo-gel, with the relaxation time increasing exponentially as a function of time. The solubility and intermolecular association capacity of aqueous xanthan gum solutions can be influenced by various factors, especially alcohols, which promote conformational structural changes and lead to a gelation process. The study investigated the effect of pseudo-gel ternary systems of xanthan gum in water-ethanol solutions as thickening agents. Formulations differing in the mass proportion of xanthan gum and the solvent ratio were used to get model mouldings. Additionally, the rheological properties of slurries were investigated. The mass loss during drying under different conditions was evaluated (50 °C/72 h; 115 °C/45 min). The thermal stability of mouldings and pseudo-gel systems was examined with DSC-TG. The internal structure of the mouldings was assessed based on the absorption and porosity test for solvents differing in polarity. SEM imaging was used to visualise the internal structure. A hardness test with surface analysis using a profilometer was carried out. The influence of ternary pseudo-gel systems on mouldings was investigated to complement knowledge about formulating at the early stages of process design. [ABSTRACT FROM AUTHOR]

Rheumatoid arthritis is among the most common disabling diseases associated with chronic inflammation. The efficacy of the current therapeutic strategies is limited; therefore, new pharmacological agents and formulation approaches are urgently needed. In this work, we developed a thermosensitive gel incorporating escinosomes, innovative nanovesicles made of escin, stabilized with 10% of tween 20 and loaded with a Carbonic Anhydrase Inhibitor (CAI) bearing a Carbon Monoxide Releasing Moiety (CORM) (i.e. , CAI-CORM 1), previously synthesized by some of the authors as a new potent pain-relieving agent. The light scattering analysis of the developed formulation showed optimal physical parameters, while the chromatographic analysis allowed the quantification of the encapsulation efficiency (90.1 ± 5.91 and 91.6 ± 8.46 for CAI-CORM 1 and escin, respectively). The thermosensitive gel, formulated using 23% w / v of poloxamer 407, had a sol-gel transition time of 40 s and good syringeability. Its stability in simulated synovial fluid (SSF) was morphologically evaluated by electron microscopy. Nanovesicles were physically stable in contact with the medium for two weeks, maintaining their original dimensions and spherical shape. The viscosity increased by about 30- to 100-fold with the temperature change from 25 °C to 37 °C. The gel erosion in SSF occurred within 9 h (88.2 ± 0.743%), and the drug's passive diffusion from escinosomes lasted 72 h, allowing a potential sustained therapeutic effect. The efficacy of a single intra-articular injection of the gel containing escinosomes loaded with CAI-CORM 1 (3 mg/mL; 30 μL, CAI-CORM 1 formulation) and the gel containing unloaded escinosomes (30 μL, blank formulation) was evaluated in a rat model of Complete Freund's Adjuvant (CFA)–induced rheumatoid arthritis. CAI-CORM 1 formulation was assessed to counteract mechanical hyperalgesia, spontaneous pain, and motor impairments on days 7 and 14 after treatment. The histological evaluation of the joints stressed the improvement of several morphological parameters in CFA + CAI-CORM 1 formulation-treated rats. In conclusion, the hybrid molecule CAI-CORM 1 formulated in escinosome-based thermosensitive gel could represent a new valid approach for managing rheumatoid arthritis. [Display omitted] [ABSTRACT FROM AUTHOR]

Polyvinylalcohol/chitosan (PVA/CS) is an excellent dual-network hydrogel material, but some significant challenges remain in fabricating composites with specific structures. In this study, 3D gel printing (3DGP) combined with a water-level controlled crosslinker bath was proposed for the rapid in-situ prototyping of PVA/CS/Fe 3 O 4 magnetic hydrogel scaffolds. Specifically, the PVA/CS/Fe 3 O 4 hydrogels were extruded into the crosslinker water to achieve rapid in-situ gelation, improving the printability of hydrogel scaffolds. The effect of the PVA/CS ratio on the rheological and mechanical properties of dual-network magnetic hydrogels was evaluated. The printing parameters were systematically optimized to facilitate the coordination between the crosslinking water bath and printer. The different crosslinking water baths were investigated to improve the printability of PVA/CS/Fe 3 O 4 hydrogels. The results showed that the printability of the sodium hydroxide (NaOH) crosslinker was significantly better than that of sodium tripolyphosphate (TPP). The magnetic hydrogels (PVA: CS= 1: 1) crosslinked by NaOH had better compressive strength, swelling rate, and saturation magnetization of 1.17 MPa, 92.43%, and 22.19 emu/g, respectively. The MC3T3-E1 cell culture results showed that the PVA/CS/Fe 3 O 4 scaffolds promoted cell adhesion and proliferation, and the scaffolds crosslinked by NaOH had superior cytocompatibility. 3DGP combined with a water-level controlled crosslinker bath offers a promising approach to preparing magnetic hydrogel materials. [ABSTRACT FROM AUTHOR]

Gelcasting is a kind of colloidal processing with many attractive advantages for fabricating ceramics. In this study, a new and simple gelcasting system with only two additives was investigated using Isobam (a copolymer of isobutylene and maleic anhydride) both as dispersant and monomer, and Tetraethylenepentamine (TEPA) as crosslinker. The gelation studies in solutions showed the reaction between Isobam and TEPA was an acylation reaction which was controlled by temperature and concentration. The rheological behavior and samples' properties of 50 vol% Al 2 O 3 slurries with different Isobam contents were studied. With 8 wt% of Isobam by water, the dried green bodies had relatively density of 56.3% and flexural strength of 25.7 ± 2.2 MPa. After sintering at 1530 °C for 3 h, the relatively density and flexural strength of sintered ceramics were 98.7% and 416 ± 19 MPa respectively. The SEM and macroscopic results showed that dried green bodies and sintered ceramics with homogeneous and defect–free morphology were obtained by using Isobam–TEPA system. [ABSTRACT FROM AUTHOR]

Porous materials with wrinkled surfaces could have broad applications in catalysis and adsorption. However, designing cellular ceramics with similar structures is challenging. Herein, we demonstrated the binary colloidal self-assembly of γ-Al 2 O 3 nanoparticle/silica gelation network for constructing such materials. The competitive effect between volume shrinkage and surface bend during water evaporation of silica gel contributed to wrinkled aperture surface. During calcination, silica nanoparticles were highly active to react with alumina to form mullite nanocrystals, bringing about high compressive strength at low relative densities. After calcining at 1350 °C, resultant products with hierarchical structure exhibited an outstanding compressive strength of 4.2 MPa, a relatively high surface area of 7.23 m2/g at a porosity level of 83.3%. The current strategy provides a feasible and affordable approach for producing high performance ceramic foams towards practical application fields in catalysis and adsorption. [ABSTRACT FROM AUTHOR]

The colloidal stability of casein micelles suspensions prepared using ultrafiltration (UF) and microfiltration (MF) was studied by testing acid- and rennet-induced destabilization. Skim milk and 4× (based on volume reduction) concentrates were obtained by processing under similar conditions, at temperatures below 10°C. Concentrates were subjected to different levels of diafiltration (DF), resulting in samples with comparable casein volume fractions but different amounts of proteins and ions in the serum phase. The novelty of the work is the systematic comparison of MF and UF concentrates of similar history. More specifically, concentrates similar in ionic composition but with or without serum proteins were compared, to evaluate whether whey proteins and β-casein depletion from the micelles will play a role in the processing properties, or whether these are affected solely by the ionic balance. Microfiltered micelles' apparent diameter decreased by about 50 nm during the specific hydrolysis of κ-casein by chymosin, whereas those in skim milk control showed a decrease of about half that size. All concentrates subjected to extensive DF showed smaller hydrodynamic diameters, with reductions of ∼18 and 13 nm for MF and UF, respectively. Highly diafiltered UF retentates showed a delayed onset of rennet-induced gelation, due to low colloidal calcium, compared with other samples. Low-diafiltered samples showed weak storage modulus (∼1 Pa) after 60 min of onset of gelation. In addition, onset pH increased with diafiltration to ∼5.8 for UF and ∼6 for MF in high-diafiltered samples. These results clearly demonstrated that the functional properties of casein micelles change during membrane concentration, and this cannot be solely attributed to changes in ionic equilibrium. [ABSTRACT FROM AUTHOR]

The heat treatment after non-aseptic homogenization is sufficient to ensure the micro-biological safety of the product, but such a sequence of processes may affect the technological suitability of protein-stabilized emulsions. In this study, we investigated the heat-induced gelation of oil-in-water emulsions prepared with patatin-rich potato proteins (EPs) and the effect of heating to 85 °C on their final properties (the appearance, rheology and stability). Low-fat and high-fat EPs of 3.2 and 30% (w/v) oil, respectively, were prepared in a two-stage high-pressure homogenizer using pressures of 50 MPa and 5 MPa in the first and second stages before heating with or without 0.1 M NaCl addition. Multispeckle diffusing wave spectroscopy and oscillatory rheology techniques were used to monitor the molecular and macroscopic dynamics of heat-induced EPs gelation. The results showed that both, the oil content and the salt addition play a critical role in the dynamics of EPs gelation as well as in creating properties of heated and unheated emulsions, regardless of the cycles number (one or three passes through a two-stage homogenizer) of HPH pre-processing. The protein denaturation temperature in EPs ranged from 58.1 °C to 60,2 °C, but it was shifted towards lower values in the presence of salt. Heating the low-fat EPs with 3.2% (w/v) oil resulted in their transformation at 69 °C into weak gels of homogeneous structure, strong shear thinning and thixotropy and good stability against creaming. In contrast, flocculated high-fat EPs with 30% (w/v) oil formed already at 64°664heterogeneous gels of viscoelastic solid character and poor stability due to the tendency to syneresis. [ABSTRACT FROM AUTHOR]

Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks using small-amplitude oscillatory rheological tests. The impacts of ruminant species, milk processing (homogenization and heat treatments), seasonality, and their interactions were studied. Acid gelation properties were improved (higher gelation pH, shorter gelation time, and higher storage modulus (G′) by intense heat treatment (95°C for 5 min) to comparable extents for sheep and cow milks, both better than those for goat milk. Goat milk produced weak acid gels with low G′ (<100 Pa) despite improvements induced by heat treatments. Seasonality had a marked impact on the acid gelation properties of sheep milk. The acid gels of late-season sheep milk had a lower gelation pH, no maximum in tan δ following gel formation, and 70% lower G′ values than those from other seasons. We propose the potential key role of a critical acid gelation pH that induces structural rearrangements in determining the viscoelastic properties of the final gels. For rennet-induced gelation, compared with cow milk, the processing treatments of the goat and sheep milks had much smaller impacts on their gelation properties. Intense heat treatment (95°C for 5 min) prolonged the rennet gelation time of homogenized cow milk by 8.6 min (74% increase) and reduced the G′ of the rennet gels by 81 Pa (85% decrease). For sheep and goat milks, the same treatment altered the rennet gelation time by only less than 3 min and the G′ of the rennet gels by less than 14 Pa. This difference may have been caused by the different physicochemical properties of the milks, such as differences in their colloidal stability, proportion of serum-phase caseins, and ionic calcium concentration. The seasonal variations in the gelation properties (both acid and rennet induced) of goat milk could be explained by the minor variation in its protein and fat contents. This study provides new perspectives and understandings of milk gelation by demonstrating the interactive effects among ruminant species, processing, and seasonality. [ABSTRACT FROM AUTHOR]

Abdominal adhesions are a class of serious complications following abdominal surgery, resulting in a complicated and severe syndrome and sometimes leading to a Gordian knot. Traditional therapies employ hydrogels synthesized using complicated chemical formulations-often with click chemistry or thermal responsive hydrogel. The complicated synthesis process and severe conditions limit the extent of the hydrogels' applications. In this work, poly 3-[2-(methacryloyloxy)ethyl](dimethyl)-ammonio]-1-propanesulfonate (PSBMA) polymer was synthesized to self-assemble into physical hydrogels due to the inter- and intramolecular ion interactions. The strong static interaction bonding density has a substantial impact on the gelation and physicochemical properties, which is beneficial to clinical applications and offers a novel way to obtain the desired hydrogel for a specific biomedical application. Intriguingly, this PSBMA polymer can be customized into a transient network with outstanding antifouling capability depending on the ion concentration. As ion concentration increases, the PSBMA hydrogel dissociated completely, endowing it as a candidate for adhesion prevention. In the cecum-sidewall model, the PSBMA hydrogel demonstrated superior anti-adhesion properties than commercial HA hydrogel. Furthermore, we have demonstrated that this PSBMA hydrogel could inhibit the inflammatory response and encourage anti-fibrosis resulting in adhesion prevention. Most surprisingly, the recovered skins of cecum and sidewall are as smooth as the control skin without any scar and damage. In conclusion, a practical hydrogel was synthesized using a facile method based on purely zwitterionic materials, and this ion-sensitive, antifouling adjustable supramolecular hydrogel with great clinic transform potential is a promising barrier for preventing postoperative tissue adhesion. The development of hydrogels with satisfactory coverage, long retention time, facile synthetic method, and good biocompatibility is vital for preventing peritoneal adhesions. Herein, we developed a salt sensitive purely zwitterionic physical hydrogel poly 3-[2-(methacryloyloxy)ethyl](dimethyl)-ammonio]-1-propanesulfonate (PSBMA) hydrogel to effectively prevent postoperative and recurrent abdominal adhesions. The hydrogel was simple to synthesize and easy to use. In the cecum-sidewall model, PSBMA hydrogel could instantaneously adhere and fix on irregular surfaces and stay in the wound for more than 10 days. The PSBMA hydrogel could inhibit the inflammatory response, encourage anti-fibrosis, and restore smoothness to damaged surfaces resulting in adhesion prevention. Overall, the PSBMA hydrogel is a promising candidate for the next generation of anti-adhesion materials to meet clinical needs. [Display omitted] [ABSTRACT FROM AUTHOR]

This study investigated the effects of adding 4–20 % Tartary buckwheat protein (TBP, with a purity of 93.35 %) on the structural, thermal, and digestive properties of Tartary buckwheat starch (TBS) by high moisture (60 %) extrusion. The added TBP embedded and enwrapped the starch matrix, which formed protein–starch complexes. After adding 4 %–20 % TBP, the shear degradation of AP decreased. Conversely, the shear degradation of AM chains increased. The addition of TBP promoted the retrogradation of starch in extrudates, enhancing their short- and long-range ordered structures. Compared with extruded TBS, extrudates contained TBP showed a reduction of gelatinization enthalpy, a high content of resistant starch, and a lower starch digestibility. These findings provided an insight into the protein–starch interactions under high moisture extrusion, which would promote the advancement of starch-based foods with high TBP content. [Display omitted] • Adding Tartary buckwheat protein (TBP) inhibited the shear degradation of amylopectin. • Extrusion with adding TBP led to a shear scission of amylose chains. • Extrudates containing TBP showed higher short- and long-range orderliness. • Adding TBP slowed the starch digestion of extrudates with higher resistant starch. [ABSTRACT FROM AUTHOR]

This study investigated the effects of various dry milling methods (blade mill (BLM), stone mill (SM), hammer mill (HM), and burr mill (BM)) at different milling severities on pinto bean flour properties, influencing the starch isolation process and isolated starch characteristics. BLM and HM produced fine flours (<180 μm) with lower starch damage (<1 %) compared to SM and BM. The starch isolation yield and efficiency increased with a reduction in flour particle size. The highest isolation yield (38 %) and efficiency (85 %) were observed from flours of BLM at 5 min. The milling-induced changes in the starch properties of the flour also altered the characteristics of starch isolated from the flour. The gelatinization and pasting properties of flour were affected by the presence of non-starch components, and starch damage while in isolated starch, they were affected only by starch damage that occurred during milling. Both the flour and isolated starch exhibited changes in crystallinity based on particle size. The water and oil holding capacities were not significantly affected by milling. • Blade and hammer mills produced fine (<180 μm) pinto bean flour with high uniformity. • Flour milled using stone and burr mills exhibited higher starch damage (>1 %). • Starch isolation yield and efficiency were dependent on particle size distribution. • Damaged starch in isolated starch affected gelatinization and pasting properties. • Relative crystallinity was affected by particle size in flours and isolated starch. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch. [Display omitted] • The synergy of ozonation and α-amylase increases digestibility to 12.73 %. • Ozonation for 90 min increases starch crystallinity by 11.42 % with granules of 10.12 μm. • Prolonged ozonation causes starch granules to lose shape and form agglomerates. • Combined treatment lowers viscosity, with gelatinization enthalpy of 7.61 J/g. • Ozone breaks starch chains, partially gelatinizing granules, improving hydrolysis. [ABSTRACT FROM AUTHOR]

In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process. Subsequently, the gelling properties demonstrated that acidification with GDL (4–8 wt%) significantly improved the viscosity, viscoelasticity, water-holding capacity, and stiffness of the network structures, decreased their hardness and springiness, and facilitated the formation of well-supported, soft-stiff gels, particularly for those made with 8 wt% protein. In addition, the changes in relaxation time measured via low-field nuclear magnetic resonance and magnetic resonance imaging confirmed that the SPH gels effectively retained water that was trapped in the gel network by strengthening the binding between water and protein molecules. The research could provide useful gelling technique for the protein hydrolysate products. [ABSTRACT FROM AUTHOR]

The effects of TGase on hardness, water holding capacity (WHC), molecular forces, structural properties, microstructure and rheological behaviors of TGase-induced cowpea protein isolate gel (T-CPIG) and cowpea albumin gel (T-CPAG) were investigated. TGase significantly increased the hardness of gels and the most stable three-dimensional network structures were formed by adding 20 U/g and 28 U/g. Not only the non-network structure proteins of gels and free sulfhydryl groups were fewer but also the β-fold and β-angle relative contents were higher than cowpea protein isolate (CPI) and cowpea albumin (CPA). Hydrophobic interaction and the disulfide bond played main roles in the formation of T-CPIG and T-CPAG. Scanning electron microscopy and rheological properties of the gel suggested that the TGase addition significantly influenced the fundamental structure and mechanical properties of the T-CPIG and T-CPAG. Taken together, the findings shed light on the gelation mechanisms of TGase cowpea proteins. • Gel formation of cowpea albumin and cowpea isolate protein induced using TGase. • Investigating the effect of TGase addition on cowpea albumin and cowpea isolate protein gels. • Probing the mechanism of TGase-induced gel formation of cowpea albumin and cowpea isolate protein. [ABSTRACT FROM AUTHOR]

[Display omitted] • Samples' dielectric properties decreased then increased with lysine concentration. • Microwave treated quinoa protein surpassed water bath group in penetration depth. • Microwave with lysine increased optimal wave-absorbing thickness of quinoa protein. • Optimal thickness for microwave-heated quinoa protein gels is approximately 1 cm. • Combining microwave with 0.6 % lysine maximized quinoa protein gel quality. Quinoa protein (QP) has emerged as a promising alternative to gluten-based proteins in food applications due to its nutritional value and gluten-free nature. This study aimed to investigate the effect of microwave (MW) combined lysine (Lys) on the dielectric and gel properties. With increasing Lys concentrations, the dielectric constant initially declined then rose, while dielectric loss showed an inverse pattern. MW processed samples exhibited deeper penetration than water bath (WB), with penetration depth initially dipping then rising with amino acid levels. The combo treatment enhanced electromagnetic wave absorption and optimized absorber thickness. Optimal gel thickness for MW heating was approximately 1 cm, ensuring uniform radiation penetration, high absorption, and efficient energy conversion. Infrared analysis showed reduced α-helix/β-sheet and increased β-turn/random coil structures. The red shift and fluorescence intensity indicated Lys-induced partial unfolding QP. Notably, 0.6 % Lys with MW maximized gel hardness, adhesiveness, chewiness, elasticity, and viscoelastic properties (G', G"), significantly improving texture and rheology. The results provided a promising approach for the development of high-quality and gluten-free quinoa-based products. [ABSTRACT FROM AUTHOR]

[Display omitted] • Injectable superabsorbent resin was constructed based on P(AA-AM-AMPS) copolymer. • By regulating comonomer structure, underwater gelation behavior was controlled. • High copolymer/cross-linking agent concentration reduced its diffusion in water. • The resin showed high water absorption and excellent wet adhesion properties. • The resin can be used in agricultural water retention and sandstone fixation. Although many injectable hydrogels have been developed for biomedical applications, research on injectable agricultural superabsorbent resins (SARs) remains limited. In this study, an economical injectable superabsorbent resin was developed based on acrylic acid (AA)-acrylamide (AM) −2-acrylamido-2-methylpropane sulfonic acid (AMPS) terpolymer P(AA-AM-AMPS) by employing multifunctional aziridine compounds as crosslinking agents, and the injectability and underwater gelation of the resin were achieved by controlling the crosslinking behavior of the system. Compared with P(AA) homopolymer, by introduction of AM comonomer, the time required for P(AA-AM) precursor to reach the blockage point decreased, whereas by further introduction of AMPS comonomer, that time for P(AA-AM-AMPS) was prolonged, providing sufficient time for the injection operation. An increase in copolymer/cross-linking agent concentration could facilitate the process of underwater cross-linking and inhibit the diffusion of macromolecules into the water. By underwater gelation, P(AA-AM-AMPS) hydrogels showed much higher swelling ratios than that of P(AA) and P(AA-AM) hydrogels, reaching as high as 509 g/g. Since the contact angles of P(AA-AM-AMPS) gelation precursor on aluminum, polyethylene and wood surfaces were lower than that with water, it tended to replace interface water to achieve robust underwater adhesion to these substrates. The P(AA-AM-AMPS) gelation precursor could also penetrate into wet sandstones and adhere them together firmly, showing promising applications in agriculture for water retention and sandstone fixation. [ABSTRACT FROM AUTHOR]

This study introduces a novel approach by using puffed rice (PR) as a sustainable and innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable water absorption and solubility gains, with a modest viscosity uptick from 39.2 to 49.9 RVU, sharply contrasting Native rice (NR)'s jump from 128.9 to 167.8 RVU, emphasizing PR's minimal retrogradation. Gelatinized rice (GR) demonstrates similar stability in viscosity changes as PR, yet it requires more water and extended processing times for gelatinization. Conversely, PR's puffing process, which eliminates the need for water, offers quicker preparation and notable environmental benefits. Rheological analysis at 25% PR concentration reveals an optimal balance of viscosity (η , 897.4 Pa s), yield stress (τ y , 2471.3 Pa), and flow stress (τ f , 1509.2 Pa), demonstrating superior viscoelastic properties that facilitate enhanced printability and shape fidelity. Texture Profile Analysis outcomes reveals that PR significantly enhances key textural properties including hardness, adhesiveness, and springiness at this specific concentration. These findings highlight PR's potential as an eco-friendly and efficient ink choice for 3D-printed food products, providing enhanced performance and sustainability compared to GR and NR. [Display omitted] • Puffed rice (PR) is explored as a novel, sustainable ink for 3D food printing. • Puffing enhances PR's water-binding capacity and rheological properties. • PR's suitability for 3D printing is analyzed through concentration variations. • The study explores PR's potential for intricate, custom food designs in 3D printing. • Rheological characteristics of PR correlate with texture, influencing 3D food printing applications. [ABSTRACT FROM AUTHOR]

In the industrial production of tofu, controlling the coagulation rate is crucial. A controlled-release Mg2+-loaded water-in-oil emulsion coagulant was employed in tofu manufacturing, and its effects on the physical properties and gel behavior of tofu were studied. Compared with MgCl 2 , the emulsion coagulant could extend the initial coagulation time of soybean protein from 3 s to about 30 s due to its sustained release effect on Mg2+, which significantly decelerated the tofu gelation rate. In addition, different Mg2+ release rates significantly influenced the physical properties of the final tofu gel. At an appropriate Mg2+ release rate (at 7000 r min−1), it promoted the formation of a uniform and denser gel network, increased protein β-sheet structures, and benefited tofu in terms of moisture retention, yield, color, springiness, and appearance quality improvement. However, under low Mg2+ release rate, the emulsion coagulant weakened the disulfide bond and hydrophobic action, resulting in a weaker network. It also enhanced the moisture mobility in the tofu gel, with a dehydration rate of up to 17.72%. Similarly, too fast Mg2+ release rate also resulted in uneven networks with voids, leading to reduced moisture retention, yield, and color quality of tofu. These findings aim to provide a theoretical basis for the industrial production of tofu. • Emulsion coagulant was used in tofu processing by controlling coagulation rate. • Varied Mg2+ release rate caused tofu's physical qualities and gel formation changes. • At 7000 r min−1 Mg2+ release increased β-sheet structure and forms uniform gel. • Optimal Mg2+ release enhanced tofu's moisture retention, yield, and appearance. [ABSTRACT FROM AUTHOR]

Starch-based hydrogels, characterized by their three-dimensional network structures, are increasingly explored for their biodegradability, low cost, and abundance of modifiable hydroxyl groups. However, a comprehensive understanding of the mechanisms behind the formation and property modulation of these hydrogels has not been systematically described. Drawing from literature of the past decade, this review provides insights into designing multifunctional starch-based hydrogels through various gelation mechanism, crosslinking strategies, and second-network structure. This comprehensive review aims to establish a theoretical framework for controlling the properties of starch-based hydrogels. A crucial aspect of starch hydrogel formation is the dense, cellular structure produced by swollen particles; when these particles fully disrupt, amylose recrystallization creates "junction zones" essential for network stability. In double-network hydrogels, materials such as polyvinyl alcohol (PVA), sodium alginate (SA), and polyacrylamide (PAM) form an effective secondary network, enhancing the mechanical strength and versatility of the hydrogel. The functionalization of starch-based hydrogels is primarily achieved through the introduction of functional group, secondary networks, and ionic liquids. [Display omitted] [ABSTRACT FROM AUTHOR]

The development of injectable, dual-component formulations based on natural-based polysaccharides is a promising strategy for the localized treatment of rheumatoid arthritis (RA). In the present study, biomimetic formulations consisting of aldehyde-functionalized hyaluronic acid (AHA) and O -carboxymethyl chitosan (OCC) were developed, presenting rapid in situ gelation rates and finely tunable physicochemical properties. These two properties allowed for the controlled delivery of anti-inflammatory, antioxidant, and pro-regenerative agents (i.e., strontium-methotrexate (SrMTX) and europium-tannic acid nanocomplexes (EuTA NCs), making them suitable for application in in vivo RA-models. Biological analyses demonstrated the system's cytocompatibility and its ability to modulate the activity of human articular chondrocytes at the secretome level and scavenge nitric oxide (NO). Moreover, the loaded cargoes not only extended the anti-inflammatory properties of the formulation but also the radiolabeling of EuTA NCs with 68Ga allowed the visualization of the gel by positron emission tomography (PET). Overall, this work presents the design and in vitro evaluation of an easily modulable polymeric system that allows the in situ release of a multifunctional therapy with promising perspectives for RA treatment. [ABSTRACT FROM AUTHOR]

Low-acyl gellan gum (LA) is a typical cold- and Ca2+-set gelation polysaccharide and is widely used to improve the stability of yoghurt. Acid and endogenous calcium can induce the formation of skimmed milk (SM)/LA double gels. However, the effect of acidification temperature on the formation and physical properties of SM/LA double gels has not been elucidated. In this study, temperature above and below the LA transition temperature (38 °C) were used as acidification temperatures, which adjusted the gelation sequence of SM and LA. The LA gel prior to the SM gel formed at acidification temperature of 37 °C, exhibiting the highest WHC and G′ among all samples. Moreover, SM/LA-37 double gels showed two networks: one was a porous network and the other was a dense network. By contrast, SM/LA mixtures acidified at 42 °C formed double networks during the cooling stage, and the previously formed SM gel hindered the formation of the LA gel. Consequently, SM/LA-42 double gels showed lower WHC and G′ compared with SM/LA-37 double gels. Overall, gelation sequence substantially affected the physical properties of SM/LA double gels. Our findings provide basis for adopting optimal methods to improve yoghurt quality and revealing the gelation mechanism involved in SM/LA double gels. [Display omitted] [ABSTRACT FROM AUTHOR]

Amphiphilic natural sweeteners (i.e. steviol glycosides (STE) and glycyrrhizic acid (GA)) have been adopted to improve the quality of various starchy products, which can fundamentally be characterized as the intervention of the former in the chain dynamic behavior of the latter. However, these phenomena and related mechanisms still lack systematic insights. Herein, dual-temperature molecular dynamic simulations combined with experimental analysis were used to tandemly investigate the intervention of sweeteners in six types of chain dynamic behaviors that are strongly correlated with starch properties, including unwinding, movement, long/short-term reassociation, rearrangement, and depolymerization. The results show that STE and GA both promoted the chain unwinding and movement, and also retarded the chain short/long-term reassociation and rearrangement. Besides, GA exhibited a greater role than STE in facilitating chain unwinding and movement. Peculiarly, GA (0 %–40 % w/w) collaborated with starch to form a new microstructure, especially at high content (≥ 20 % w/w), which endowed starch with exceptionally high hardness (15.50 gf→189.36 gf) and hardening rate (2.72 gf/d→17.76 gf/d), and also placed a physical barrier to retard starch depolymerization (slowly digestible starch: 11.26 %→20.62 %). This work contributes data and theoretical support for the development of starch/amphiphilic natural sweetener composite matrices. [Display omitted] [ABSTRACT FROM AUTHOR]

For the first time, curdlan (CL) was reported to have emulsifying property. Based on its emulsifying property and gelling property, the CL-based simple-structured emulsion gels were prepared. Among different CLs, CL-4 showed relatively good emulsifying property and its based emulsion showed the best stability, which might be mainly due to its highest hydrophobic property. The initial CL-4 gel formation temperature of the emulsion increased with oil volume fraction, which might be due to the oil droplets' interfering effect. Many non-spherical oil droplets appeared in the emulsion gel, which was mainly due to the squeezing effect of CL-4 gelation. The hardness, chewiness, springiness and cohesiveness of CL-4 based emulsion gels increased with CL-4 content. The texture parameters of emulsion gels with oil ratio ranging from 20 % to 40 % did not change significantly, which might benefit for increasing functional components' transportation efficiency of the emulsion gel without weakening its gel property significantly. [Display omitted] • Emulsion gels with curdlan as both emulsifier and gelling agent were prepared. • The good emulsifying stability of CL-4 might be due to highest hydrophobic property. • The CL gel formation temperature of emulsion increased with the oil volume fraction. • CL based emulsion gels with oil ratio from 20 % to 40 % had similar texture properties. • CLSM showed that many non-spherical oil droplets appeared in the emulsion gel. [ABSTRACT FROM AUTHOR]

In this work, the typical properties of starchy products were innovatively described as six types of chain dynamic behaviors. Dual-temperature molecular dynamic simulations, alongside multi-experimental methods, were employed to tandemly explore the intervention effect and mechanism of tea saponin (TS, 0 %–40 % w /w) on these behaviors. The findings reveal that the hydrophilic and hydrophobic ends of TS provide numerous sites for hydrogen bonding and steric hindrance, respectively, which hinder the formation of hydrogen bonds between starch chains. This interaction mode facilitated the chain unwinding (pasting temperature: 79.8 → 76.4 °C) and movement (viscosity: 267.67 → 38.92 Pa.s), and also retarded chain short/long-term reassociation (elastic modulus: 0.41 → 0.14 Pa/min; hardening rate: 2.72 → 0.07 gf/d) and rearrangement (hardness: 15.50 → 10.00 gf). Notably, a critical TS content was observed between 10 % and 20 % w /w, beyond which textural collapse (hardness: 15.50 → 10.00 gf) occurred. This research offers a new strategy and relevant theoretical backing for the property regulation of starch products. [Display omitted] • Six chain dynamic behaviors related to starch properties were tandemly analyzed. • A dual-temperature MD simulation and experimental methods was adopted jointly. • Intervention mechanisms of TS on the dynamic behavior of starch chains were revealed. • A critical TS content causing starch texture collapse lay between 10 % and 20 % w /w. [ABSTRACT FROM AUTHOR]

Gel meat products are important in the meat market. To develop high-quality meat gel products, mannosylerythritol lipid-A (MEL-A) was added to chicken and beef gels, and their physicochemical and biological properties of the composite gel formed by heating were determined in this study. The results of texture analysis showed that MEL-A could significantly improve the hardness, gumminess and chewiness of meat gels and reduce water loss (P < 0.05). In addition, rheological and differential scanning calorimetry (DSC) analysis showed that MEL-A not only improved the rheological properties of meat gel, but also improved its thermal stability. The results of dynamic rheological analysis also showed that MEL-A improved the gel strength of meat gel, and the gel strength of chicken was the highest after adding 1.5 % MEL-A while the gel strength of beef was the highest after adding 2 % MEL-A. The image of scanning electron microscopy (SEM) and protein molecular weight distribution measurement indicated that MEL-A induced protein aggregation, resulting in fewer pores in the meat gels and a more compact network structure. These results suggest that different meat gels show good gel properties, so MEL-A has a lot of potential for gel product development. • MEL-A improved the texture characteristics including hardness, elasticity and chewiness in chicken and beef gel. • MEL-A improved the rheological property and thermal stability of chicken and beef gel. • MEL-A exerted antibacterial activities and prevented microbial contamination in chicken and beef gel. [ABSTRACT FROM AUTHOR]

This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa , thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa –fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % (p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity (p < 0.05). [Display omitted] • Sourdough with exopolysaccharide improved quality of fried-free instant noodles. • Fermentation by Weissella confusa reduced the rehydration time. • Fermentation by W. confusa improved the cooking quality. • Exopolysaccharide enhanced the gelatinization degree. • Exopolysaccharide decreased relative crystallinity of fried-free instant noodles. [ABSTRACT FROM AUTHOR]

This study investigated the influence of acids on gelation of soy protein isolate (SPI) under heating. Specifically, the SPI solution was acidified to pH 2.5 using hydrochloric acid (HA), acetic acid (AA), tartaric acid (TA) and citric acid (CA), respectively, and then heated at 85 °C. It was found that the SPI gel with the anisotropic structure was formed, which suggested that the gel resulted from the organized arrangement of the SPI fibril. Subsequently, it was confirmed by several techniques such as atomic force microscopy that the above acidic-thermal treatment induced fibrillation of SPI. Furthermore, the ability of these acids to promote gelation and fibrillation of SPI was in the order of CA > TA > HA > AA. In summary, these results suggested that heating at pH 2.5 resulted in SPI fibrillation, thus promoting SPI gelation, and the acidity regulator type had a profound effect. Four acids were able to induce SPI gelling and fibrillation under heating, and their ability was in the order of citric acid > tartaric acid > hydrochloric acid > acetic acid. [Display omitted] • Heating in the presence of acids induced SPI gelling and fibrillation. • The ability to promote SPI fibrillation and gelling was in the order of CA > TA > HA > AA. • The formation of the fibril was conducive to SPI gelling. [ABSTRACT FROM AUTHOR]

This study investigated the changes in conformation and gelling properties of myofibrillar protein (MP) from Penaeus vannamei under various ultrahigh pressure (UHP)-heat assisted technologies. The results indicated that UHP heat-assisted technology enhanced the cross-linking of the gel network by causing a rearrangement of the secondary structure of MP. Microstructural analysis revealed that MP gels treated with UHP heat-assisted technology exhibited a more uniform gel network structure. Additionally, UHP heat-assisted technology improved the binding capacity of water molecules within the gel network, particularly in the two-stage UHP heat-assisted (PBH) condition at 400 MPa. Gels prepared under this condition demonstrated the highest gel strength, measuring 386.4 g·mm. Furthermore, in vitro simulated digestion showed that PBH method significantly improved the digestibility of MP gels, suggesting that the UHP heat-assisted technology had the potential to produce easily digestible MP gel-based aquatic foods. [Display omitted] • UHP heat-assisted treatment induced molecular stretching of shrimp MP. • UHP heat-assisted treatment enhanced the WHC of the MP gels network. • UHP heat-assisted treatment improved the viscoelasticity and gel strength of MP. • UHP heat-assisted treatment enhanced digestibility of shrimp MP gels. [ABSTRACT FROM AUTHOR]

[Display omitted] • Stencil additive manufacturing can be applied to printing agarose hydrogel parts. • The part sorption capacity is in the upper range of commercial stationary phases. • Improving part resolution enhances the bovine serum albumin sorption capacity. • Lowering agarose concentrations had no significant impact on the binding kinetics. Additive manufacturing of hydrogels is a rapidly evolving field due to the unique properties of hydrogels and their potential applications in various sectors. However, the low production rate and coarse resolution of current additive manufacturing methods limit their use. This article proposes a Stencil Additive Manufacturing (SAM) method to produce agarose hydrogel structures with horizontal and vertical resolutions of 500 and 80 μm using a novel SAM printer. Compared to peer methods, the shape fidelity of printed structures was improved and errors resulting from the Barus effect were minimized to 1.7 % and 7.1 %, depending on stencil patterns. Mechanical and thermal properties of agarose hydrogels were investigated by considering chemical crosslinking and agarose concentration, and the gelation and melting temperatures were determined. The analysis of hydrogel microstructures illustrated the change in porosity by regulating agarose concentration and the gelation rate. Static bovine serum albumin binding tests were performed using printed structures with varying concentrations and resolutions to explore the protein adsorption capacity. The results indicated that structure resolutions affect the adsorption capacity dramatically, which was increased from 100.44 to 144.13 mg/ml as resolutions were improved from 500 to 350 µm. Therefore, SAM-printing agarose hydrogels with periodic structures demonstrates potential in applications. [ABSTRACT FROM AUTHOR]

Water glass (WG)-based aerogels (WAGs) are challenged with requirement of acid catalyst and poor mechanical property. In this work, we have developed a novel formamide (FA) as catalyst for gelation of WG at alkaline condition to prepare WAG monolith under atmospheric pressure drying (APD). The FA serves both as the catalyst by hydrolyzing product formic acid and drying control agent. The effect of the gelation temperature, FA dosage, and WG concentration on the gelation time, density, shrinkage and microstructure of the aerogels were analyzed. The optimum WAG monolith shows a low shrinkage of 20 % and density of 0.165 g cm−3, as well as large specific surface area of 229.4 m2 g−1 and superhydrophobic surface. The connected nanoparticle into three-dimensional network endows the WAG monolith with good mechanical property. Due to the low-cost, easy fabrication process and free usage of acids, the method expands the synthesis of aerogel monolith. A novel catalyst of formamide has been developed for the control gelation of water glass for the synthesis of silica aerogel monolith with good mechanical properties. [Display omitted] • Formamide was developed as catalyst for gelation of water glass aerogels. • Water glass aerogel monolith was prepared with integrated appearance. • The prepared aerogel monolith exhibits low density and good thermal stability. [ABSTRACT FROM AUTHOR]