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High test peroxide gel was prepared by low temperature freezing under the action of calcium ion compound with sodium alginate as a gelling agent. The High test peroxide gel was characterized by ultra depth of field microscope, Fourier infrared spectrometer, rheometer, synchronous thermal analyzer, and electron microscope scanner. The thermal decomposition behavior and reaction kinetics of the gel were investigated. The effective content of H 2 O 2 in the gel before and after aging was also analyzed by KMnO 4 titration. The results show that the content of sodium alginate and the concentration of calcium ion compound directly affect the gelling and rheological properties of high test peroxide gel, and the gel with low sodium alginate content had a more uniform tissue structure. The E α and lg(A /s−1) of the high test peroxide gel decomposition reaction are 69.10 kJ mol−1 and 9.13, respectively. Na 2 O, CaO, CaCl 2 and CaSO 4 are the main components of the high test peroxide gel thermal decomposition condensate products. After ignition, a boron-based high test peroxide gel propellant can produce a steady combustion. After being stored at 263 K for 20 days, the effective content of H 2 O 2 in the gel is 96.50%, and the decomposition rate is only 0.63%. • High test peroxide (HTP) gel was prepared with sodium alginate as a gelling agent. • The HTP gel has good shear thinning property, and the HTP gel containing 10% boron powder could achieve stable combustion after ignition. • The kinetic parameters and most probable mechanism function of thermal decomposition of HTP gel were obtained. • The HTP gel can be stored stably for a long time at low temperatures (≤263 K). [ABSTRACT FROM AUTHOR]

In this work we built up and tested diffusion cells designed to obtain polysaccharide hydrogels by ionotropic gelation. The objective was to obtain gel samples that emulated the wall material of encapsulation beads but, unlike them, have appropriate size and shape for measurement of their structural properties, since these are of paramount importance for the protection, carry and delivery of bioactive compounds. Three polysaccharides widely used for encapsulation and with different gelation mechanisms were tested: kappaliota-carrageenan (which gels mainly in the presence of K+ ions), and sodium alginate and low methoxyl pectin (which both gel in the presence of Ca2+ ions). The diffusion cells consisted of two nitrocellulose membrane filters supported between three rings made by 3D printing. They were filled with the polysaccharide solution, hermetically tightened with screws and nuts, and submerged into the saline solution. The membrane filters effectively avoided the loss of the polysaccharide solution but allowed the diffusion of the ions (either Ca24 or K+) into the polysaccharide solutions to promote their gelation. Firm, self-standing gels were obtained, and their rheological and mechanical properties were successfully measured. Samples of different shapes and sizes could be obtained with this technique, for other types of measurement. [ABSTRACT FROM AUTHOR]

• Individual (oculonasal) and mass (spray or gel) IBV vaccination methods induced equivalent levels of post-vaccinal humoral and mucosal immune responses. • Ciliary protection and mucosal immune responses against virulent IBV M41 challenge were not influenced by IBV vaccination methods. • IBV post-vaccinal viral kinetics is influenced by vaccination method, the oculonasal method evidenced early peak viral load both in tissues and swabs compared to gel and spray methods. • IBV post-challenge immune gene mRNA transcription profiles of IFNα, IFNβ and TLR3 are significantly higher for individual (Oculonasal) compared to spray/gel vaccination methods. • IBV post-challenge viral load kinetics and immune gene mRNA transcription profiles are indistinguishable between turbinate and choanal cleft tissues. Broiler chicks' responses following combined IBV live attenuated Massachusetts and 793B strains through gel, spray or oculonasal (ON) vaccination routes were cross-compared. Subsequently, the responses following IBV M41 challenge of the unvaccinated and vaccinated groups were also assessed. Post-vaccination humoral and mucosal immune responses, alongside viral load kinetics in swabs and tissues, were determined using commercial ELISA assays, monoclonal antibody-based IgG and IgA ELISA assays and qRT-PCR respectively. After challenged with IBV-M41 strain, humoral and mucosal immune responses, ciliary protection, viral load kinetics, and immune gene mRNA transcriptions between the three vaccination methods were examined and compared. Findings showed that post-vaccinal humoral and mucosal immune responses were similar in all three vaccination methods. Post vaccinal viral load kinetics is influenced by method of administration. The viral load peaked in the ON group within the tissues and the OP/CL swabs in the first and third weeks respectively. Following M41 challenge, ciliary protection and mucosal immune responses were not influenced by vaccination methods as all three methods offered equal ciliary protection. Immune gene mRNA transcriptions varied by vaccination methods. Significant up-regulation of MDA5, TLR3, IL-6, IFN-α and IFN-β genes were recorded for ON method. For both spray and gel methods, significant up-regulation of only MDA5 and IL-6 genes were noted. The spray and gel-based vaccination methods gave equivalent levels of ciliary protection and mucosal immunity to M41 virulent challenge comparable to those provided by the ON vaccination. Analysis of viral load and patterns of immune gene transcription of the vaccinated-challenged groups revealed high similarity between turbinate and choanal cleft tissues compared to HG and trachea. With regards to immune gene mRNA transcription, for all the vaccinated-challenged groups, similar results were found except for IFN-α, IFN-β and TLR3, which were up-regulated only in ON compared to gel and spray vaccination methods. [ABSTRACT FROM AUTHOR]

Peritoneal adhesions following abdominal procedures remain a major surgical issue. This study aimed to evaluate the preventive effect of curcumin-soybean phosphatidylcholine (CUR-SPC) complex-loaded nanoparticles (NPs) embedded in hyaluronic acid (HA) gel. CUR-SPC complex, CUR-SPC NPs, and CUR-SPC-HA gel were fully characterized regarding particle size, zeta potential, morphology, XRD, FTIR, in-vitro release, and rheology. The in vivo efficacy was investigated in a rat model of cecum abrasion and sidewall defect. The optimized spherical-shaped CUR-SPC NPs had a high CUR loading with nanometric particle size (93 nm). CUR-SPC-HA gel showed a pseudoplastic behavior with a homogeneous distribution of CUR-SPC NPs and a sustained release profile over 3 weeks. The inhibitory effect of CUR-SPC-NP-HA gel on fibroblast proliferation and collagen synthesis was evidenced by histopathological (H&E and Masson trichrome staining) and immunohistochemical analyses (vimentin and collagen I expression). Thus, the proposed NP-gel hybrid system could be a promising postoperative anti-adhesion candidate, employing the advantages of CUR, SPC, and HA. [Display omitted] • CUR-SPC NPs were prepared by remote film loading method. • CUR-SPC complex improve CUR loading into CUR-SPC NPs. • Both CUR-SPC NPs and CUR-SPC NPs in HA gel sustained CUR release for over 3 weeks. • The NP-HA hybrid system ensured peritoneal adhesion prevention in a rat model. [ABSTRACT FROM AUTHOR]

A facile post-gelation soaking strategy for producing low-alkaline konjac glucomannan (KGM) gels was investigated in this work. The dealkalization kinetics of soaking alkali-induced gels in citric acid (CA) solutions was determined. A comparison of sensory, textural, and water holding properties was made between untreated and post-soaking gels. Post-gelation exposure to acid took less time for lowering the gel pH at higher CA concentrations, eliminated the unattractive flavor of KGM gels and endowed them a higher hardness and breaking force. Comparatively, the whiteness of post-soaking gels was increased by 3.8%–13.1% with volume being decreased by 4.9%–8.6%, while the discrepancies were less apparent after a long-term storage. Low-alkaline gels treated by 4 g/L CA shared similar textural features with conventional KGM gels. Despite the difference in water distribution and water holding capacity of KGM gels, the syneresis of resultant low-alkaline KGM gels was not significantly affected. • Post-gelation soaking strategy is useful for preparing low-alkaline konjac glucomannan gels. • The dealkalization kinetics of konjac glucomannan gels was determined. • Higher acid concentrations lead to a faster dealkalization and unevenly distributed water. • Post-soaking konjac glucomannan gels are superior in sensory smell and taste. • Most features of conventional konjac glucomannan gels were retained in low-alkaline konjac glucomannan gels. [ABSTRACT FROM AUTHOR]

Konjac glucomannan (KGM) gel has attracted widespread interest in the field of food. However, the low texture properties of gel limit its further application. In this study, the effect of KGM powder under different processing times (8 h, 12 h, 24 h and 48 h) and temperatures (4 °C, −18 °C, −80 °C) on the texture properties of gels were investigated. According to result of texture profile analysis (TPA) and puncture test, the gel prepared by pretreatment showed good texture characteristics. The gel prepared by freezing KGM powder at −18 °C for 8 h has the best gel strength in the sample, which is 1.6 times that of native KGM. The molecular weight of KGM decreased significantly after pretreatment (from 12.30 × 105 Da to 0.29 × 105 Da). In addition, low temperature and freezing treatment can influence the rheological behavior and regulate water composite in gel. According to experimental result, it can be attributed to that low temperature and the growth of ice crystal can make structures denser, promote KGM molecular chain entangled and increase the number of hydrogen bond. This study provides a convenient and effective method for improving the gel properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Facile and rapid synthesis of patterned gels by frontal polymerization. • High self-healing efficeiency was achieved by host–guest and hydrogen bond effects. • Adhesion of gels to various matrices was realized due to rich polar groups. • Flexible gel sensor was proved feasible in stretch and human motion detection. • Application of patterned gels as artificial muscles was validated. Flexible intelligent gel has garnered great research attention for its potential artificial intelligence applications. Herein, a facile method is provided for fabricating patterned gel materials with self-healing, adhesive, and responsive properties via frontal polymerization within 10 min. The resulting gels are able to self-repair spontaneously after damaged, and exhibit the highest self-healing efficiency (∼99 %) benefiting from the synergistic effect of hydrogen-bond and host–guest assemblies. Moreover, the adhesive gels display satisfactory mechanical properties with great stretchability (524 %), tensile strength (200 kPa) and flexibility. With these features, the gels are served as flexible wearable sensors which can detect a series of movements such as stretch, bend and touch. Furthermore, the dual-component gels are prepared by the metal–ligand interaction (Fe3+-carboxyl group) on the one side of the gel films. The gradient structure and swelling ability endow the gel with actuating behaviors. This research explores a convenient approach to construct functional patterned gels towards significant applications in the wearable sensor and actuator fields. [ABSTRACT FROM AUTHOR]

As a natural cyclic oligosaccharide, β-Cyclodextrin with cavity structure has excellent water solubility and biocompatibility, which makes it highly valuable in the field of supramolecular self-assembly. Although the self-assembly of β-Cyclodextrin into supramolecular gels has been reported by our group, the impact of metal ions on β-Cyclodextrin supramolecular gels has not yet been studied. Herein, a β-Cyclodextrin supramolecular gel was prepared firstly and then the effects of six different metal ions on this gel system were investigated systematically. It was found that tubular stacking induced by hydrogen bond is the main driving force for the self-assembly of β-Cyclodextrin into β-Cyclodextrin supramolecular gels. Moreover, the introduction of metal ions did not hinder the formation of β-Cyclodextrin supramolecular gels. On the contrary, the metal coordination interaction between metal ions and β-Cyclodextrin stabilized the tubular stacking state of β-Cyclodextrin, thereby promoting the formation of β-Cyclodextrin supramolecular gels. This research not only deepens the study of β-Cyclodextrin supramolecular gels but also lays a solid foundation for their application in intelligent materials, drug delivery, and ion channels, among other fields. [Display omitted] [ABSTRACT FROM AUTHOR]

The phase equilibrium shift caused by changes in polymer-liquid compatibility under the influence of external or internal factors is discussed as the main mechanism of gel formation. Wherein, it is assumed that the gel is a solid, non-flowing soft substance formed due to incomplete phase decomposition of a solution. The sol-gel transition occurs through the intermediate stage of the formation of a viscoelastic yielding medium. The liquid-yielding medium-gel transition results in fundamental changes in the rheological properties of the substance. Therefore, the study of the kinetics of the evolution of rheological properties at various stages of gelation is an important tool for understanding this phenomenon. The review contains a discussion of recent publications and the formulation of some challenging problems. [Display omitted] [ABSTRACT FROM AUTHOR]

Currently, plant proteins are fractionated to ingredients with high purities, but an often ignored point is the impact of the extraction and fractionation process on protein functionality. To allow a fair and effective comparison, it is key to understand the changes in protein's aggregated state occurring in the extracted ingredients during processing. We review conventional and upcoming plant protein extraction and fractionation processes (on pulses and oilseeds) and focus on how the processing history influences the macroscopic functional properties of the proteins. To establish this link, we dive into seed morphology and give an overview of the plant seed composition. In addition, we explain the essence of each process step and how it impacts the protein's aggregated state. The latter is linked to the macroscopic functionality (foaming, emulsification, and gelation). We identified three major protein structure-changing steps in the conventional protein extraction process: defatting, alkaline extraction, and isoelectric point precipitation. These steps lead to large, insoluble aggregated structures, which strongly impacts the protein macroscopic functionality. Milder extraction methods reduce these alterations, but a potential consequence is the presence of non-proteinaceous components, which could give challenges in sensory and nutritional aspects and affect the techno-functional properties of the ingredient. The take-home-message is that we need to consider the process-induced change of the protein aggregated structures, which are likely to dominate the functionality over the protein's molecular parameters. [Display omitted] • Extensive protein extraction causes aggregation and reduced protein solubility. • Mild extraction preserves the native, non-aggregated proteins. • Native proteins may possess better functionality than extensively aggregated ones. • Role of impurities in functionality depends on the extraction process. • The extraction process can be used as a tool to steer protein functionality. [ABSTRACT FROM AUTHOR]

Poly(NIPAM-co-AAC) (P(NI-AC)) was synthesized by changing the polymerization conditions using poly(N -isopropylacrylamide) (NIPAM) as temperature-responsive polymer and acrylic acid (AAC). Thermosensing color indicators, that changes color depending on the external temperature, were fabricated using P(NI-AC), a pH indicator, and agar. The pH of the P(NI-AC) aqueous solution increased above the lower critical solution temperature (LCST, 34°C), and a gradual pH rise and the shrinkage of aggregate diameter continued up to 70 °C under conditions with high AAC polymerization ratio. The LCST of P(NI-AC) aqueous solution with glucose decreased, and the discoloration temperature range of the thermosensing color indicator with glucose shifted to lower temperature side from 37 to 30°C. The LCST of polymer synthesized with NIPAM, AAC, and N , N -dimethylacrylamide (DMA) increased, and the discoloration temperature range of the thermosensing color indicator shifted to higher temperature side from 39 to 50°C. These results indicated that the discoloration temperature range was successfully adjusted by as much as 20 °C. [Display omitted] • Thermosensing color indicators were prepared using temperature-responsive polymer. • pH of temperature-responsive polymer solution changes with external temperature. • The desired discoloration temperature can be adjusted by changing the LCST. [ABSTRACT FROM AUTHOR]

The main ingredients of the novel gel-stabilized foam including foaming agent, thickening agent, and crosslinking agent, was prepared in this study. And the formation mechanism, microstructure, and fire extinguishment characteristics were analyzed in the study. The results shows that the foaming agent prepared from sulfonate anionic surfactant and betaine amphoteric surfactant could eliminate the effects of crosslinking agent ions and finally enhance the viscoelasticity of the foam film. The thickening agent was a polymer compound prepared through a synergistic reaction between polymer X and polymer H, with a mass ratio of 4:6. Moreover, the organic crosslinking agent was obtained using the polyhydroxy compounds as organic ligands (LGD) to react with the inorganic A compound. The experimental data showed that the foam stability became higher significantly with increasing crosslinking agent concentration, but it also weakened the foam expansion ratio ascribed to the improved solution viscosity. For considering the comprehensive performance of the foam, the optimal ingredient ratios were determined to prepare gel-stabilized foam, including 3 g/L for crosslinking agent, 4 g/L for thickening agent, and 3 g/L for foaming agent. Microstructure analysis exhibited slower coarsening and gas diffusion rate between adjacent bubbles in gel-stabilized foam compared to traditional aqueous foam, which was ascribed to the thick viscoelastic shell formed in foam film, finally enhancing the foam stability. During the formation gel-stabilized foam, the A ions ionized out from the crosslinking agent would react with the cis -hydroxy bonds –OH in the molecular structure of the thickening agent to form gel in the foam film. This significantly increased the foam viscosity and the film thickness to improve the water-retaining capacity, which provided larger resistance for foam to retard the liquid flow in bubble film dominated by gravity. The excellent stability was beneficial for gel-stabilized foam to cover the burning coal for enough time to reduce temperature and control the fire. Thus, coal fire extinguishment test showed that gel-stabilized foam could completely cover the ignited coal within 30 min, and decreased the temperature to 36.1 °C, far below the coal temperature (158.2 °C) treated by traditional aqueous foam. The results indicated more superior performance in controlling coal fires for gel-stabilized foam due to its longer stability time and superior ability to hold water compared to traditional aqueous foam. • The critical ingredients were obtained to prepare gel-stabilized foam. • The thick viscoelastic shell enhanced the stability of gel-stabilized foam. • Gel-stabilized foam exhibited superior extinguishment ability than traditional foam. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effect of electron beam (EB) irradiation-assisted hydrogen peroxide preparation of oxidized KGM (OKGM) on its physicochemical properties. The results showed that treating KGM with EB irradiation and hydrogen peroxide affects the moisture content of KGM, reducing its water absorption, solubility, molecular weight, and viscosity and improving its transparency, thermal stability, and water-binding capacity. The chemical structure of OKGM has changed. There was no significant change in the crystal structure of KGM before and after modification. EB irradiation helps further enhance the effect of oxidative treatment on the rheological properties of KGM. In addition, the browning condition, textural properties, and water retention of the OKGM gels were significantly improved, and the ones pretreated by EB irradiation showed further improvement. In conclusion, EB irradiation can assist hydrogen peroxide in improving the physicochemical properties of KGM, which can further enhance the quality of OKGM. [Display omitted] • EB irradiation is beneficial to enhance the oxidation treatment of KGM by H 2 O 2. • EB irradiation enhances changes in the physical and chemical properties of OKGM. • EB irradiation enhances the effect of H 2 O 2 on the improvement of KGM gel properties. [ABSTRACT FROM AUTHOR]

Enzymatic modification can effectively improve the gel properties of protein-based food matrices. However, how bacterial proteases influence milk gels has been rarely reported. In the current study, the proteases isolated from two strains of Lactiplantibacillus plantarum , namely YM13–8.1 and YN22–3.1, demonstrated significant improvement in the textural properties of acid-induced gels characterized by increased hardness and a more compact, dense and fine-pored structure. The inclusion of milk-coagulating proteases resulted in a significant augmentation of hydrophobic interactions and disulfide bonds within the protein gels. Furthermore, both proteases exhibited rennet-like characteristics through κ-casein hydrolysis, with key hydrolysis sites identified as Tyr25-Ile26, Ala65-Ala66 and Lys112-Asn113. By utilizing MALDI-TOF-MS, whole genome sequencing and RT-qPCR analysis, we successfully identified the gene responsible for encoding the proteases as prtA , which has not been previously characterized. In conclusion, our findings demonstrate that the newly characterized protease prtA exerts a positive influence on milk gelling. [Display omitted] • A novel coagulation-promoting protease was found from Lactiplantibacillus plantarum. • The protease enhanced the textural characteristics of acid-induced gels. • The protease exhibited specific hydrolysis sites within κ-casein. • The protease was identified as prtA through LC-MS/MS and whole genome sequencing. [ABSTRACT FROM AUTHOR]

Due to its adverse health and environmental impacts, groundwater contamination by toxic organic compounds such as chlorinated solvents is a global concern. The slow-release permanganate gel (SRP-G) is a mixture of potassium permanganate (KMnO 4) and colloidal silica solution. The SRP-G is designed to radially spread after injection via wells, gelate in situ to form gel barriers containing permanganate (MnO 4 −), and slowly release MnO 4 − to treat plumes of chlorinated solvents in groundwater. This study aimed to characterize the effects of temperature on the dynamics of SRP-G in saturated porous media. In gelation batch tests, the viscosity of ambient-temperature (24 °C) SRP-G with 30 g/L-KMnO 4 was 21 cP at 70 min, 134 cP at 176 min, and peaked at 946 cP to solidification at 229 min. The viscosity of low-temperature (4 °C) SRP-G with 30 g/L-KMnO 4 was 71 cP at 273 min, 402 cP at 392 min, and peaked at 818 cP to solidification at 485 min. A similar pattern, e.g., increased gelation lag time with low-temperature SRP-G, was observed for SRP-Gs with 40 g/L, 50 g/L, and 60 g/L KMnO 4. In flow-through tests using a glass column filled with saturated sands, injection rates, spreading rates, and release durations were 0.6 mL/min, 46 mm/min, and 33 h for KMnO 4 (aq), 0.2 mL/min, 2 mm/min, and 38 h for ambient-temperature SRP-G, and 0.4 mL/min, 16 mm/min, and 115 h for low-temperature SRP-G, respectively. These results indicated that the injectability, injection rate, and gelation lag time of SRP-G and the size, release rate, and release duration of MnO 4 − gel barriers can be increased at low temperatures. The low-temperature SRP-G scheme can be useful for treating large or dilute dissolved plumes of chlorinated solvents or other pollutants in groundwater. [Display omitted] • Slow-release permanganate gel (SRP-G) is a mixture of potassium permanganate and colloidal silica solution. • SRP-G solution spreads, gelates, and slowly releases permanganate in saturated porous media. • Cooling increases injectability, gelation lag time, spreading, release rate, and release duration of SRP-G in porous media. • Low-temperature SRP-G can be effective for treating large or dilute plumes of chlorinated solvents in groundwater. • Low-temperature SRP-G scheme can be used with other treatment agents to reduce different pollutants in groundwater. [ABSTRACT FROM AUTHOR]

[Display omitted] • A neural network inspired PANI/AM/MA-(γ)CD hydrogel is designed to construct ordered polyaniline network in hydrogel. • γ-cyclodextrin is used as a bridge to pave an avenue for the uniform dispersion of non-polar substances in polar hydrogels. • PANI/AM/MA-(γ) CD hydrogel possesses excellent tensile sensitivity, especially at high tensile rate. In recent years, remarkable progress has been made in the research and development of traditional conductive polymer gel wearable sensors. However, it is still a challenge to achieve high sensitivity and mechanical strength at the same time due to the influence of the characteristics of conductive material in gels. Herein, inspired by human neural network, a novel biomimetic ordered polyaniline conductive gel is presented with stable conductivity (18.04 S/m), excellent sensitivity (GF of 3.53) under the condition of high elongation (stretching of 400 %-500 %), good mechanical properties, biocompatibility, and anti-freezing performance. This conductive gel is composed of maleic anhydride modified γ-cyclodextrin, polyaniline, and polyacrylamide. Modified γ-cyclodextrin can be firmly fixed on the polyacrylamide skeleton of the gel through chemical bonds. The aniline is evenly distributed in the hydrophobic cavity of modified cyclodextrin through hydrophobic interaction, and an ordered polyaniline network with γ-cyclodextrins as a physical crosslinking point is formed in the gel. This biomimetic ordered structure greatly improves the toughness and conductivity of the polyaniline network, which significantly enhances the sensing ability of polyaniline gels. This work is expected to provide a novel method for improving the mechanical and electrical properties of polyaniline gels and pave an avenue for the uniform dispersion of non-polar substances in polar gels. [ABSTRACT FROM AUTHOR]

• Particle influence regimes are identified and mapped on a we - oh diagram. • The critical breakup weber number decreases when the concentration reaches 9 %. • The length of tail flick deformation keeps linearly correlated with weber number. • The characteristic times both show an increasing trend as oh and φ increase. • The unstable growth rate suddenly increases when the concentration is 9 %. The persistent and frequent space explorations are affected by the performance of propellants, among which the closely related gel propellants have been widely used due to their unique characteristics. Currently, research efforts primarily concentrate on the metallization and atomized combustion of gel propellants, emphasizing the combustion performance of metallized gel propellants. However, little attention has been given to the secondary breakup process that occurs just before combustion. By utilizing high-speed flow visualization technology, this study examines the key aerodynamic breakup process of gel suspension droplets loaded with micro aluminum particles, experimentally and theoretically investigating the droplet dynamics induced by particle volume fraction. The experimental confirmation of the three breakup behaviors exhibited by gel suspension droplets, namely oscillation mode, bag-stamen breakup, and hemline breakup, is presented along with the construction of a phase diagram. The impact of heterogeneous effects resulting from an increase in particle volume fraction on the critical breakup Weber number is revealed, with a concentration of 9 % as the turning point. Within the range of moderate Weber numbers, the tail flick deformation of suspension droplets in airflow is observed and reported for the first time. At different particle concentrations, there keeps a linear correlation between the dimensionless tail length and Weber number. Spherical suspension droplets will deform into thin disks in the airflow, with a nearly constant deformation rate regardless of changes in particle concentration. Additionally, the relationships between characteristic times and droplet parameters are discussed through statistical analysis of the results. As Ohnesorge number and particle volume fraction increase, the characteristic times both show a monotonically increasing trend. Moreover, a model of unstable growth rate associated with the particle volume fraction is established through linear instability analysis, accurately predicting the variation in critical Weber number for gel suspension droplet breakup. The congruence between our theoretical framework and experimental findings not only enhances comprehension of the impact of micro aluminum particles on the secondary breakup of gel suspension droplets but also provides valuable guidance for the aerospace applications of metallized gel propellants. [Display omitted] [ABSTRACT FROM AUTHOR]

In situ forming poly(dimethylaminoethyl methacrylate-co-glycidylmethacrylate)/Chitosan, P(DMAEMA-co-GMA)/Chitosan, (PDG/CS) cryobeads based on "dropwise freezing into cryogenic liquid method" combined with "blending with polymer method" are promising for applications due to their pH-responsiveness and stability under physiological conditions. Based on classical contact mechanics, Hertzian elasticity of semi-interpenetrated network (semi-IPN) cryobeads was analyzed to examine whether there is a direct correlation between elastic properties of single particle and its macroscopic behavior. A one-step procedure has been proposed to design chitosan-interpenetrated cryobeads with a cationic nature via combination of structural properties as well as functionality of chitosan containing primary and secondary hydroxyl and amino groups. The study is focused on characterization of network formation kinetics in different shapes and how different production variables affect the elasticity/swelling performance of cross-linked system. The elastic properties of semi-IPN cryobeads were improved by both adding chitosan to copolymer PDG structure and lowering the gelation temperature to cryogelation conditions. The results obtained highlighted the importance of composition to modulate elasticity, the influence of preparation temperature and shape of cryobeads on their elasticity. Findings regarding the topography-dependent local elastic properties of chitosan-incorporated semi-IPN gels offer possibilities for modulating the behavior of chitosan -based soft materials. In situ formation of poly(dimethylaminoethyl methacrylate- co -glycidylmethacrylate)/Chitosan (P(DMAEMA-co-GMA)/Chitosan) cryobeads based on "drop-freezing method in cryogenic liquid" and "blending by polymer method". [Display omitted] [ABSTRACT FROM AUTHOR]

The Amorphophallus bulbifer (A. bulbifer) as a newly developed superior konjac variety has the advantages of short growth cycle, high reproductive coefficient, disease resistance and adaptation to humid or hot environments. Because of its good growth characteristics and high konjac glucomannan (KGM) content, A. bulbifer has great potential to be used as KGM resources in food industry. However, KGM from the A. bulbifer flour has very high viscosity even in low concentration, and the gels formed by KGM are easily browning during the alkali-induced process. These shortcomings are key factors that limit its application in the food industry. In order to solve this problem, KGM was modified by citric-acid treatment (CAT), and the effect of CAT on the physicochemical and gel properties of KGM was investigated in this study. The results indicated that the apparent viscosity and ΔE value of the KGM treated with 1.2 M CAT for 2 h were 948.66 Pa·s and 14.55, respectively, which were significantly lower than native KGM in the same variety. Moreover, the CAT did not significantly affect the texture properties of KGM gels. Hence, it will be extremely valuable for developing innovative low-calorie foods favored by consumers and industrial production based on KGM. • Konjac glucomannan (KGM) from A. bulbifer was treated with citric-acid treatment. • Change law of KGM properties under citric-acid treatment conditions was studied. • Apparent viscosity of KGM was decreased under citric-acid treatment. • Citric-acid treatment inhibit KGM gels browning without changing texture property. [ABSTRACT FROM AUTHOR]

• Leaf peel and gel of Aloe succotrina (Xanthorrhoeaceae) were extracted using different solvents, n-butanol, ethylacetate, water and methanol. • Total flavonoids, tannins, saponins, phenolics and flavonols in the different solvent extracts were determined. • In vitro antioxidant activity, antifungal as well as antagonistic effects of these different solvent extracts against leaf spot causing pathogenic fungi, Alternaria alternata, Cladosporium cladosporioides and Cochliobolus specifer, were evaluated. • All extracts showed strong antioxidant activity in virtue of their high content of phenolics, sapononins and tannins. • Butanol extract showed potent in vitro antifungal activity. Methanol extract showed the best effect in reducing disease incidence in the seedlings of Phaseolus vulgaris. Phytochemical constituents, in vitro antioxidant and antifungal activities of leaf peel and gel of Aloe succotrina (Xanthorrhoeaceae) using different solvents, n-butanol, ethylacetate, water and methanol, were evaluated. The antifungal effects of these different solvent extracts against pathogenic fungi, Alternaria alternata, Cladosporium cladosporioides and Cochliobolus specifer, causing leaf spot disease of seedlings of Phaseolus vulgaris were evaluated. In addition, their effects on different growth attributes and metabolite content of treated P. vulgaris seedlings were measured. Highest flavonoid content was measured in the ethylacetate extract, while, the highest concentrations of saponins and tannins were measured in butanol extract. Water and methanol exhibited higher phenolic content. All solvent extracts of leaf peel and gel of A. succotrina could be categorized as strong radical scavengers based on their respective inhibitory concentration at 50% scavenging activity (IC 50) values. The highest total antioxidant capacity (TAC) was measured for the methanol leaf peel extract [194.04 mg ascorbic acid (AA) equivalent /g dry weight (DW)]. Alternaria alternata was the most resistant species showing the least growth inhibition percentages in vitro antifungal assays. All plant extracts exhibited considerable growth inhibition (> 70%) with C. cladosporioides referring to its pronounced susceptibility. The leaf spot disease incidence of P. vulgaris seedlings was completely disappeared after seedlings treatment by the methanol leaf peel extract of A. succotrina. Moreover, most measured seedlings growth attributes, e.g. , the shoots and roots lengths, the contents of photosynthetic pigments and carbohydrates were significantly enhanced. The methanol extracts of leaf peel of A. succotrina could be considered as potential sources of antioxidant as well as antifungal compounds to control A. alternata leaf spot disease. Treatment of P. vulgaris with water leaf and gel extracts of A. succotrina improved its growth attributes and resistance against leaf spot caused by Cladosporium cladosporioides and Cochliobolus specifer. [ABSTRACT FROM AUTHOR]

• Aloe vera is a source of different bioactive compounds. • Aloe vera is being used in the pharmaceutical, cosmetic and food industries. • Three types of aloe vera gels are produced as raw materials. • The main holders of aloe vera technology are china and the united states. Aloe vera is one of the oldest and most traditional medicinal plant in history, with its use dating back over a thousand years. Today, its biological activity is not limited to curative purposes. The expansion in the A. vera industry became evident during the 90′s, when the development of this crop began to emerge due to a global demand from consumers more concerned with a healthy lifestyle. Considering the agro-industrial and economic relevance that this plant has acquired, this work reviewed its chemical, biological, and nutritional characteristics, plant processing methods, innovations, and industrial applications. Aloe vera is a plant that contain more than 75 bioactive compounds, among them the most relevant are polysaccharides, phenolics, and phytosterols. Additionally, the main processing technologies for A. vera leaves are described, including those used to obtain pressed filleted gel, whole leaf gel and manual filleted gel. This article shows its applications in the pharmaceutical, cosmetic and food industries are presented and the world landscape of the million-dollar market generated around this product, which in 2018 was around $1.60 billion. The applications of A. vera in the food industry as a natural functional ingredient or as fortifier in the food products of animal and vegetable origin has been a trend explored in the last years. Finally, through an in-depth analysis of patents and research articles, the current scenario of science and innovation developed for this industry is described. [ABSTRACT FROM AUTHOR]

Postoperative adhesion is a serious and frequent complication, but there is currently no reliable anti-adhesive barrier available due to low tissue adhesiveness, undesirable chemical reactions, and poor operability. To overcome these problems, we report a single-syringe hotmelt tissue adhesive that dissolves upon warming over 40 °C and coheres at 37 °C as a postoperative barrier. Tendon-derived gelatin was conjugated with the ureidopyrimidinone unit to supramolecularly control the sol-gel transition behavior. This functionalization improved bulk mechanical strength, tissue-adhesive properties, and stability under physiological conditions through the augmentation of intermolecular hydrogen bonding by ureidopyrimidinone unit. This biocompatible adhesive prevented postoperative adhesion between cecum and abdominal wall in adhesion models of rats. This hotmelt tissue adhesive has enormous potential to prevent postoperative complications and may contribute to minimally invasive surgery. There is a strong need to develop medical tissue adhesives with high biocompatibility, tissue adhesiveness, and operatability to prevent postoperative complications. In this report, single syringe, hotmelt-type tissue adhesive was developed by controlling sol-gel transition behavior of gelatin through supramolecular approach. The functionalization of gelatin with quadruple hydrogen bonding improved key features necessary for anti-adhesive barrier including bulk mechanical strength, tissue adhesive property, stability under physiological conditions, and anti-adhesive property. The hotmelt tissue adhesive can be used for a sealant, hemostatic reagent, and wound dressing to prevent postoperative complications including delayed bleeding, perforation, and inflammation and contribute to minimally invasive surgery. [Display omitted] [ABSTRACT FROM AUTHOR]

Substitution of animal proteins by plant proteins to reduce the consumption of animal proteins is a trend in the field of food consumption. Heteroprotein complex coacervation (HPCC) as a simple and effective technique allows the combination of plant and animal proteins to form novel food materials. In the present work, soy protein isolate (SPI) and type-A gelatin (GA), which are commonly used in food proteins, were used as raw materials to explore their complex coacervation mechanism and the potential of the coacervate to be utilized as a gel. The results showed that the best complex coacervation was achieved at SPI:GA = 1:5, pH = 6.5, and that electrostatic interactions with hydrogen bonding were responsible for this process. The SPI spherical structure was encapsulated in the GA constitutive network structure, and the final polymer morphology took on a spherical-like shape. The final polymer is assembled into a weak gel with a network structure and has favorable viscoelasticity, creep recovery, and thermal stability. These properties of the SPI-GA coacervate may allow its potential use in novel materials for food. [Display omitted] • SPI is wrapped in a GA network to form a spherical coacervate. • Electrostatic interactions and hydrogen bonding were involved in coacervation. • SPI-GA coacervates have potential as a weak gel. • The gel has excellent viscoelasticity, creep recovery and thermal stability. [ABSTRACT FROM AUTHOR]

Ginger, valued for its culinary and medicinal properties, suffers substantial production loss—up to 90 %—due to fungal soft rot. To combat this, we have developed an environmentally sustainable antifungal polysaccharide gel derived from a water-soluble Schiff base of O -carboxymethyl chitosan (CMC) and cinnamaldehyde (CIN). Terpene incorporation was confirmed via various characterization techniques, including Fourier transform infrared (FT-IR), pH-dependent release, solubility, thermogravimetric analysis, and UV–vis spectra. Results showed successful grafting of CIN onto the polysaccharide, at a CIN:CMC ratio of 120 mg/g. In vitro evaluation demonstrated significant antifungal activity against F. oxysporum , with a MIC value of 159.25 μg/mL. Application of the CMC=CIN gel to ginger rhizomes inhibited spore germination in all evaluated wounds, enhancing gloss and appearance. These findings validate the efficacy of this novel, environmentally friendly gel in preventing ginger loss caused by fungal infections. [Display omitted] • A new water soluble Carboxymethyl chitosan-cinnamaldehyde gel (CMC=CIN) were obtained. • Successful grafting of CIN onto polysaccharide was obtained, with a ratio of 120 mg/g. • New gel displayed higher antifungal activity with a minimum MIC of 159.25 μg/mL. • Gel on ginger rhizomes inhibited spore germination, enhancing the appearance. [ABSTRACT FROM AUTHOR]

Despite the growing market for plant-based products, rarely a single plant protein source manages to provide all the essential amino acids in a balanced way. Mixed protein systems combining proteins from more than one plant source may be useful to overcome this drawback. However, the mixture of proteins from different plant sources may impact the technological performance of the system. In this context, the influence of heat treatments of 75 and 95 °C for 15 min at neutral pH on the colloidal and the techno-functional properties of mixtures of protein isolates from lentil and oat (LO) and from faba bean and oat (FO) were investigated. The applied heat treatments induced subtle changes in the colloidal properties of the different systems. It was evidenced by size exclusion chromatography that oat proteins were more prone to heat induced changes than lentil or faba bean proteins. Regarding the techno-functional properties, mixing the proteins from the different sources had an antagonistic effect on foamability. On the other hand, an additive effect was observed for emulsifying capacities, with legume proteins displaying values between 93 and 100%, oat proteins close to 65%, and mixed systems between 78 and 93 %. Vicilin (7S) and β-basic subunits of legumin (11S) from lentil and faba bean, and oat 12S globulin were the main protein fractions stabilizing the interface of the obtained emulsions. The proteins from both sources coexisted at the interface of the emulsions stabilized by the mixed systems. The microstructure of the thermo-induced gels was dictated by oat proteins. However, the different legumes played a determining role in the critical gelling concentration measured (8 % w/w and 11.5 % w/w respectively for LO and FO). Mixing oat proteins with lentil or faba bean proteins allows modulating the techno-functional performance of the systems, thus represents an opportunity for innovative applications. [Display omitted] • Mixing oat/lentil or oat/faba bean proteins impacted the techno-functionalities. • In the mixed systems, oat proteins were more prone to heat-induced aggregation. • Antagonistic foaming capacities were observed for mixed systems. • Proteins from both sources stabilized the oil/water interface of the emulsions. • The microstructure of heat-induced gels seems to be dictated by oat proteins. [ABSTRACT FROM AUTHOR]

This study was undertaken to evaluate the impact of proteases inactivation on the textural properties of yellow-feathered chicken (YFC) meat and explore the underlying mechanism driving these changes. The results showed that firmness and shelf life of the YFC meat were significantly improved by the proteases inactivation pretreatment in a dose-dependent manner. Specially, the 40% and 60% residual protease activities were identified to yield textures comparable to the hot-fresh YFC meat. Hydration and water retention of the proteases inactivated YFC meat were also found to be enhanced. Further analysis of myofibrillar protein (MP) revealed that cross-linkages of MP were induced by proteases inactivation with 40% and 60%, evidenced by higher levels of disulfide, carbonyl-amine bonds and di-tyrosine. Additionally, the chemical changes in amino acid residues led to the sequestration of tryptophan residues and the formation of β-sheet structures, accompanied by increased turbidity and particle size of MP. Moreover, water holding capacity, lightness, digestibility and strength of the MP gel were found to be improved. The results would provide insights into potential application of proteases inactivation as a strategy to improve YFC textural quality. • Textural quality of cold-stored yellow-feathered chicken was improved and shelf life was extended. • Proteases inactivation enhanced moisture retention and water stability. • Cross-linkage via disulfide and carbonyl bond in myofibrillar protein (MP) was promoted. • Proteases inactivation induced the burial of tryptophan residues and formation of β-sheet in MP. • Water holding capacity, lightness, digestibility, and strength of MP gel were improved. [ABSTRACT FROM AUTHOR]

Gel-stabilized foam serves a critical role in preventing spontaneous combustion of coal by impeding heat transfer from the coal-fire area to adjacent safe areas. To elucidate the thermal characteristics of gel-stabilized foam, the microstructure and heat-transfer characteristics were investigated. The results revealed that gel-stabilized foam was an accumulation system of many stable and closed bubbles, and there was a layer of gel structure on the bubble surface. This gel layer endows the bubbles with exceptional heat-insulation capability by effectively encapsulating air. To further analyze the relationship of heat-transfer characteristics and foam structure parameters, a theoretical thermal-conductivity model was established to revel the thermal characteristics of gel-stabilized foam. Moreover, the experimental tests were conducted to verify the accuracy of theoretical model, and found that the fitting errors were around 8 %, affirming the model's suitability for gel-stabilized foam. Notably, the theoretical model demonstrated that foam's thermal-conductivity was only monotonically related to foam expansion ratios in theory. In addition, the heat-insulation experiments indicated that the heat-transfer rate of foam depended not only on the thermal-conductivity but also on the foam's stability, both of which were affected by the expansion ratio. Hence, the effective heat-insulation time (EHT) was proposed to assess gel-stabilized foam's heat-insulation characteristics. The heat-insulation ability tests results showed that EHT values initially increased and then decreased with rising foam expansion ratios, primarily influenced by the volume of air encapsulated within the foam. Particularly noteworthy were the test results indicating that gel-stabilized foam with an expansion ratio of 10 times and a stacking thickness of at least 15 cm exhibited excellent heat-insulation capability against heat transfer from the spontaneous combustion zones. The research may provide a theoretical foundation and offer guidance for the prospective utilization of gel-stabilized foam in coal mines. • A model was established to analyze thermal characteristics of gel-stabilized foam. • The forecasting method of thermal-conductivity of gel-stabilized foam were proposed. • Effective heat-insulation time was employed to reveal foam's heat-insulation ability. • The prevention mechanism of foam to spontaneous combustion of coal was summarized. [ABSTRACT FROM AUTHOR]

Radiochromic materials have good potentials for the prompt on-site detection of accidental high-dose exposure. One of the drawbacks of using these materials on various occasions is that they cannot generally be reused after coloration. In the present study, a recently developed radiochromic complex composed of polyvinyl alcohol, iodide, and silica nanoparticles named "PAISiN," was repeatedly annealed at 40 °C for 3 h and irradiated with X-rays (160 kV, 6.3 mA) at 8, 4 and 2 Gy(H 2 O) each up to a total dose of 24 Gy. RGB color images of the PAISiN samples were acquired with a flatbed scanner and analyzed using image processing software. As results, PAISiN showed reproducible responses in all fractionated dose levels. Additionally, it was confirmed that the PAISiN samples annealed after repetitive irradiation maintained a stable white color for 12 days at room temperature. From these findings, it is expected that PAISiN could be used repeatedly and effectively for personal monitoring of accidental high-dose exposure under normal indoor conditions. • The reusability of a recently developed radiochromic complex, PAISiN, was examined using X-rays. • The PAISiN samples showed reproducible responses to repetitive irradiation at 2, 4, and 8 Gy. • The post-annealed PAISiN samples maintained a stable background color over 12 days at room temperature. [ABSTRACT FROM AUTHOR]

[Display omitted] • The direct co-assembly strategy provided a natural carrier-free gel. • Hydrogen bonding and π-π stacking interactions were the main driving forces. • Co-assembled gel showed enhanced synergistic multifunctional activities. • Co-assembled gel showed extraordinary fresh-keeping effects on perishable fruits. The rotting of fresh fruits is a great challenge in the food industry for the whole world, which also easily result in more severe social problem such as food shortages, environmental pollution and health hazards. Microbial contamination is the main cause of fruits rotting, but cannot be solved by conventional methods like waxing, refrigeration, or vacuum packaging currently. Leveraging the multiple bioactivities and unique assembly function of natural small molecules, we have firstly achieved the directed co-assembly of binary natural small molecules (resveratrol and piceid) into a carrier-free gel by a simple heat-cooling method for perishable fruits preservation. It was proven that hydrogen bonding and π-π stacking interactions were the main driving forces for the co-assembly of binary molecules. And Res-Pic gel had been demonstrated to possess synergistic antioxidant, antibacterial, and biofilm removal properties compared to corresponding monomer. After sprayed on the surface of fruits, it was found to significantly inhibit microbial reproduction, prevent browning, reduce water and nutrient loss. Especially it had realized to ultimately decrease the corruption rate by 36.81% of cherries comparing with the untreated group during storage at room temperature. Furthermore, experimental study in vivo showed its excellent biocompatibility, thus avoiding the health risk from mis-eating. Such a directed co-assembly strategy based on binary NSMs have provided a simple, low-cost, biosafe gel products with enhanced biological activity, and further showed great prospects for perishable food preservation. [ABSTRACT FROM AUTHOR]

• A novel tetraphenylene dimer was prepared. • Tetraphenylene dimer exhibited the turn-off fluorescence response to Hg2+. • Hg2+-induced mesomorphic transition was observed. • Hg2+-induced gel transition was distinguished. • The kind of triple responses for supramolecular material were firstly presented. The metal-coordination self-assemble system played an important role on constructing novel supramolecular smart-response materials. Although the single and double-response materials based on metal-induced self-assembly had been studied extensively, the triple responses for this kind of supramolecular material was seldom reported. In this work, the first metal-induced self-assemble system with triple responses on photophysical, liquid crystalline and gel properties was presented based on Hg2+-coordination tetraphenylene dimer (Bis-TPE). Bis-TPE was prepared by bridging two alkyl-substituted tetraphenylene with amido chain. It possessed the fluorescence response from the strong emission for Bis-TPE to the faint emission for Bis-TPE -Hg2+ complex. The self-assemble mechanism of Bis-TPE -Hg2+ was clarified as that Hg2+ was located in the cavity of the amido-ether chain of Bis-TPE. The Hg2+-induced mesomorphic transition was also observed from smectic mesophase for Bis-TPE to hexagonal columnar mesophase for Bis-TPE -Hg2+ complex. The unique Hg2+-induced gel transition was further distinguished from low-order spherical morphology for Bis-TPE to high-order fibrous morphology for Bis-TPE -Hg2+ complex. The maximum fluorescence wavelength exhibited the giant shift from 494 nm for Bis-TPE in gel to 606 nm for Bis-TPE -Hg2+ in gel. This kind of triple responses on photophysical, liquid crystalline and gel properties for metal-coordination self-assemble system was described for the first time, affording a new idea on design of new multiple-response materials with unique properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Interfaces of liquid–liquid, liquid–gel and gel–gel emulsions were compared. • Emulsions are interface-dominated materials. • Interfaces stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels were compared. • Interfacial manipulation of emulsions is still challenging. Interfaces play essential roles in the stability and functions of emulsion systems. The quick development of novel emulsion systems (e.g., water–water emulsions, water–oleogel emulsions, hydrogel–oleogel emulsions) has brought great progress in interfacial engineering. These new interfaces, which are different from the traditional water–oil interfaces, and are also different from each other, have widened the applications of food emulsions, and also brought in challenges to stabilize the emulsions. We presented a comprehensive summary of various structured interfaces (stabilized by mixed-layers, multilayers, particles, nanodroplets, microgels etc.), and their characteristics, and designing strategies. We also discussed the applicability of these interfaces in stabilizing liquid–liquid (water–oil, water–water, oil–oil, alcohol–oil, etc.), liquid–gel, and gel–gel emulsion systems. Challenges and future research aspects were also proposed regarding interfacial engineering for different emulsions. Emulsions are interface-dominated materials, and the interfaces have dynamic natures, as the compositions and structures are not constant. Biopolymers, particles, nanodroplets, and microgels differed in their capacity to get absorbed onto the interface, to adjust their structures at the interface, to lower interfacial tension, and to stabilize different emulsions. The interactions between the interface and the bulk phases not only affected the properties of the interface, but also the two phases, leading to different functions of the emulsions. These structured interfaces have been used individually or cooperatively to achieve effective stabilization or better applications of different emulsion systems. However, dynamic changes of the interface during digestion are only poorly understood, and it is still challenging to fully characterize the interfaces. [ABSTRACT FROM AUTHOR]

[Display omitted] • The impact of l -Cys on the gel properties of sheep plasma protein has been studied. • The addition of l -Cys can regulate the gel and enhance the gel strength and WHC of heat-induced sheep plasma protein gel. • l -Cys affects the stability of sheep plasma protein gel by regulating the content of β-sheet. • The interaction of S S bond formation between l -Cys and sheep plasma protein gel is the main driving force. The effects of different l -Cysteine additions (0–2 %) on the gel properties, microstructure and physicochemical stability of sheep plasma protein gels were studied. The introduction of l -Cys significantly improved the water retention capacity and whiteness of the plasma protein gel (p < 0.05). The addition of 0.2 %–0.4 % l -Cys increased gel strength, but l -Cys had no significant effect on gel elasticity (p < 0.05). Scanning electron microscopy confirmed that the addition of l -Cys also promoted the formation of a porous three-dimensional network structure in the gel. Raman spectroscopy and SDS-PAGE revealed that the addition of l -Cys generally reduced α-helix structures in protein gels and promoted the formation of β-folds. Addition of 0.2 % l -Cys treatment leading to the greatest increase in disulfide bonds, and its surface hydrophobicity and endogenous fluorescence intensity were the largest. At this time, the comprehensive performance of sheep plasma protein gel is the best performance. [ABSTRACT FROM AUTHOR]

[Display omitted] • Soybean products were prepared from germinated soybeans as raw materials. • Germination increased the aglycone isoflavones content in soymilk and soymilk gel. • Protein dissolution was improved in soymilk after germination. • Germination reduced the strength of soymilk gel. • Germination improved the water-holding capacity of soymilk gel. Germination holds the key to nutritional equilibrium in plant grains. In this study, the effect of soybean germination on the processing of soymilk (SM) and glucono-δ-lactone (GDL) induced soymilk gel (SG) was investigated. Germination promoted soybean sprout (SS) growth by activating the energy metabolism system. The energy metabolism was high during the three-day germination and was the most vigorous on the second day of germination. After germination, protein dissolution was improved in SM, and endogenous enzymes produced small molecule proteins. Small molecule proteins were more likely to aggregate to produce SM protein particles. Germination increased the water-holding capacity of SG induced by GDL but weakened the strength. Furthermore, the dynamic fluctuations in isoflavone content were closely monitored throughout the processing of soybean products, including SS, SM, and SG. Although the total amount of isoflavones in SM and SG processed from germinated soybeans decreased, a significant enrichment in the content of aglycone isoflavones was observed. The content of aglycone isoflavones in SG processed from germinated soybeans on the second day of germination was 736.17 ± 28.49 µg/g DW, which was 83.19 % higher than that of the control group. This study demonstrates that germination can enhance the nutritional value of soybean products, providing innovative opportunities for the development of health-promoting soybean-based products. [ABSTRACT FROM AUTHOR]

In recent years, the focus has shifted towards carbohydrate-based hydrogels and their eco-friendly preparation methods. This study involved an investigation into the treatment of wheat starch using dielectric barrier discharge (DBD) plasma technology over varying time gradients (0, 2, 5, 10, 15, and 20 min). The objective was to systematically examine the impact of different treatment durations on the physicochemical properties of wheat starch and the suitability of its gels for 3D printing. Morphology of wheat starch remained intact after DBD treatment. However, it led to a reduction in the amylose content, molecular weight, and crystallinity. This subsequently resulted in a decrease in the pasting temperature and viscosity. Moreover, the gels of the DBD-treated starch exhibited superior 3D printing performance. After a 2-min DBD treatment, the 3D printed samples of the wheat starch gel showed no significant improvements, as broken bars were evident on the surface of the 3D printed graphic, whereas DBD-20 showed better printing accuracy and surface structure, compared to the original starch without slumping. These results suggested that DBD technology holds potential for developing new starch-based gels with impressive 3D printing properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Aggregation of soy protein markedly influenced transglutaminase crosslinking. • Appropriate heating promoted protein unfolding and exposure of reactive residues. • Heating at 95 °C for 15 or 30 min greatly improved the enzymatic crosslinking. • Severe protein aggregation resulted in poor crosslinking efficiency and weak gels. Transglutaminase (TGase) induced-crosslinking of soy protein isolate (SPI) was markedly influenced by the substrate aggregation state. Results showed that appropriate heating significantly accelerated the TGase crosslinking, and the 7S and 11S acidic subunits were more susceptible to the enzyme than the 11S basic proteins. The content of ε-(γ-glutamyl)-lysine isopeptide bonds increased from 4.74 to 8.61 μmol/g protein when the heating intensity was increased from 75 °C for 15 min to 95 °C for 30 min, due to sufficient unfolding of the protein structure. Rheological data indicated that the gel formed from the SPI heated at 95 °C for 30 min exhibited the best properties, with a 60 % increase in the storage modulus compared with the unheated sample. However, excessive heating (95 °C, 60–120 min) caused severe aggregation of SPI and formation of insoluble aggregates, resulting in poor crosslinking efficiency and weaker gel properties. [ABSTRACT FROM AUTHOR]

• The bentonite gel generated by hydration is proved to have a fractal structure by X-ray small-angle scattering test. • The erosion threshold of bentonite buffer in the high-level radioactive waste repository is better predicted by fractal theory. • Cumulative erosion mass is assessed based on the fractal structure characteristic of the gel eroded out. Bentonite exhibits good self-sealing performance and low permeability after hydration, and therefore is selected as a buffer material for high-level radioactive waste repositories, isolating the canisters containing nuclear waste from the external environment. The bentonite cushion directly contacts the surrounding rock and generates gels at the contact interface with fracture water. Surface erosion occurs once the shear stress exerted by the flowing water exceeds the erosion threshold of the bentonite gel, resulting in gel particle detachment from the soil–water interface and transport through fissure. The mass loss of the buffer by erosion will weaken its functionality as designed and directly endanger the long-term safety of the repository. The erosion behavior of bentonite is related to the structure of the gel formed by bentonite hydration. In this paper, the X-ray small-angle scattering experiments were used to prove that the gel structure has fractal characteristics and to obtain the mass fractal dimension. Based on the fractal structure of the bentonite gel, the erosion threshold that determines whether erosion will occur was quantified as a function of the solid volume fraction of the gel by taking the inter-particle attractive bond as the primary source of resistance. Furtherly, the cumulative erosion mass model that evaluates the extent of erosion was constructed to reveal the relationship between the cumulative erosion mass and cumulative water flow after the erosion has achieved stability. The proposed relations are verified by the experimental results from published literature and are of great significance for judging whether erosion will occur and evaluating the degree of erosion. [ABSTRACT FROM AUTHOR]

This study demonstrated the gelation capacity, gelation beha v ior, and mechanism of Ficus awkeotsang Makino pectin (JFSP) in acidic media (pH 3.4–4.5). JFSP exhibited an extraordinary ability to spontaneously form a gel at a low polymer concentration (0.3 %, w/v) within the pH range of 3.75–4.05 at room temperature, without the need to introduce exogenous metal ions or co-solutes. Analysis of zeta potential and carboxyl dissociation extent revealed the protonation of free carboxyl groups within JFSP under acidic conditions. Atomic force microscopy and small angle X-ray scattering elucidated the aggregation morphology and folding conformation of JFSP. At pH 3.8, the correlation length (ξ) of JFSP chains decreased to around 1.67 nm. Rheological experiments confirmed the formation of a stronger gel network at pH 3.8 and 4.0, with good thermal and freeze-thaw stability. Isothermal Titration Calorimetry (ITC), temperature sweeps, and gelation force analyses emphasized the pivotal role of hydrogen bonds in JFSP gels at pH 3.8 and 4.0. Further reducing the pH to 3.4–3.6 disrupted the dynamic equilibrium of gel-driving forces, leading to the formation of a flocculated gel network. These findings deepen our understanding of JFSP behavior in low-acid conditions, which may be useful for further food formulations at these conditions. [Display omitted] • JFSP can spontaneously form a gel at room temperature by simple pH reduction • JFSP can form gel under the acidic pH range of 3.75–4.05. • Intermolecular hydrogen bonding is the primary driving force for the gelation of JFSP. [ABSTRACT FROM AUTHOR]

Thermocells (TECs) have shown potential for commercial applications in low-grade heat harvesting, but the development of n-type TECs has always been lagging behind p-type TECs, hindering the practical utilization of integrated devices. Here, n-type and p-type TECs of polyacrylic acid (PAA) and bacterial cellulose (BC) composite hydrogel are developed, respectively. By coordinating Fe3+ with carboxyl groups, the thermal entropy difference between Fe2+ and Fe3+ increases, resulting in a record high Seebeck coefficient (S) of 2.51 mV K−1 of Fe3+/Fe2+ redox couple in n-type TEC. In p-type TEC, a S of −1.29 mV K−1 based on [Fe(CN) 6 ]4‒/[Fe(CN) 6 ]3‒ redox couple is achieved. The 22-pair n-p type connected device generated a voltage of 1.8 V at a temperature difference of 30 K, which is enough to power a calculator and light up an LED without an amplifier. This work offers a fresh perspective for enhancing the performance of n-type TECs and promoting the practical application of n-p type connected devices. [Display omitted] • We report the highest S of the n-type TEC based on Fe3+/Fe2+ redox couple. • A device of 22 n-p juctions with 1.8 V at a ΔT of 30 K is achieved. • The device is sufficient to power a calculator without an amplifier. [ABSTRACT FROM AUTHOR]

The synthesis of DNA on the electrode was accomplished by sequentially contacting the electrode with gels preloaded with different reagents, avoiding complicated liquid manipulation. The yield, accuracy, and surface density of the oligonucleotides synthesized were acceptable. The synthetic operation could also be accomplished by relative electrode-gel motion for integrated and automatic DNA-based data storage. [Display omitted] • Contact between electrodes and gels containing different reagents facilitates DNA synthesis. • Gel-based absorption and diffusion replace complicated liquid manipulation. • Gel-based parallel DNA synthesis occurs on the electrode array for data storage. • The system benefits integrated and automatic DNA-based data storage. Chemically synthesized DNA has been considered a promising medium for data storage. Among various methods, electrochemical synthesis is simple and easy to miniaturize, attracting much attention. However, conventional DNA synthesis uses phosphoramidite chemistry involving multi-step liquid-phase reactions and complicated liquid manipulation, restricting scalability and practical application. Here, we report the quasi-solid-state electrochemical DNA synthesis based on gels. All reagents required for different synthesis steps are contained in separate gels without mixing or dilution. Instead of complicated liquid manipulation, DNA synthesis on the electrode requires only relative motion between the electrode and gels. Similarly, blank gels with only acetonitrile are reused to clean the electrode surface without washing with plenty of liquid. We demonstrate our method is scalable using an electrode array for parallel DNA synthesis. [ABSTRACT FROM AUTHOR]

This study explored the effects of different levels of dietary inulin supplementation (0–30 g/kg) on the physicochemical and gel properties of duck myofibrillar protein (MP). The results demonstrated that gel strength and water holding capacity of the gel samples were significantly increased (P < 0.05) by 11.69% and 9.26%, respectively, after the addition of 20 g/kg inulin into the diet. Inulin supplementation facilitated the conversion of free water to immobile water. Moreover, dietary inulin increased rheological properties, solubility, surface hydrophobicity, and Ca2+-ATPase activity in MP, while reducing particle size and carbonyl content. Raman spectroscopy revealed an increase in the content of α-helix and hydrogen bonds in MP, promoting the structural stability. A denser gel network structure was observed in the dietary inulin group than that in the control group. These improvements in the physicochemical and gel properties of duck MP are related to the fact that dietary inulin increases the proportion of type I muscle fibers in duck meat. This study provides a novel strategy for improving the gel quality of duck MP and reveals the underlying molecular mechanism of dietary inulin in enhancing duck meat quality. [Display omitted] • Muscle fiber types affected the physicochemical and gel properties of duck MP. • Dietary inulin improved the physicochemical and gel properties of duck MP. • Dietary inulin enhanced the antioxidant ability of duck MP. • The appropriate level of dietary inulin supplementation was 20 g/kg. [ABSTRACT FROM AUTHOR]

In this study, agar/corn starch cryogels with different morphologies and characteristics were synthesized using sol, gel, and freeze-drying techniques. The addition of agar increased the gelatinization temperature of starch and decreased the gelatinization enthalpy, thereby inhibited the gelatinization process of starch. The rheological data revealed that the addition of agar accelerated the gelatinization process of the agar/starch binary system and significantly increased the storage modulus of the hydrogel. Fourier transform infrared spectroscopy, X-ray diffraction analysis, and scanning electron microscopy demonstrated that agar disrupted the retrogradation and crystal structure of starch. A lower concentration of agar destroyed the network structure formed by starch and increased the pore size of cryogel. However, the fiber-bundle structure formed in the large pores after increasing the agar content made the cryogel network more compact. However, this led to marginal increase in cryogel density which endowed the cryogel with significantly improved compressive strength (5.01 MPa) and toughness. Therefore, the incorporation of agar into starch to prepare a composite cryogel is an effective approach for improving the properties of starch-based cryogels. [Display omitted] • Agar inhibited the gelatinization process of starch. • The large addition of agar disrupted the double helix structure of starch. • The addition of agar had a significant effect on the microstructure of the cryogel. • Starch/Agar cryogel had better compressive strength and toughness. [ABSTRACT FROM AUTHOR]

[Display omitted] • D-A-D mesogens CBC /n and CTBTC/16 were synthesized. • They can self-assemble into SmA and Col hex / p 6 mm structures in LCs and gels. • Their solid fluorescence quantum yields differ greatly. • CBC/12 showed different Φ Fs in its three different solid aggregation states. • Application of CBC/12 as white LED was realized. Three carbazole(C)-benzothiadiazole(B) based D-A-D mesogens CBC/ n ( n = 12, 16) and CTBTC/16 containing terminal N -trialkoxylbenzyl carbazoles at both side of central benzothiadiazole core have been designed and synthesized. By inserting thiophene (T) unit between B and C units, the rigid core was elongated and the molecular conformation changed from twist to planar one, thereby the liquid crystal (LC) phase changed from SmA to Col/ hex phase. Such molecular packings caused by inserting T unit remained in their organogels formed in organic solvents. The long-core compound CTBTC/16 containing T unit with a more planar and tighter π-π packing structure showed a significant optical red shift and a stronger intramolecular charge transfer (ICT) effect than the short-core compounds CBC/ n without thiophene unit. These compounds are all strong fluorescent in solution with fluorescence quantum yields (Φ F) ranging from 38 % to 86 %. But their solid fluorescence quantum yields (Φ Fs) differ greatly with values of 43 %, 11 % and 0.6 % for CBC/12, CBC/16 and CTBTC/16 respectively. Further, short core compound CBC/12 with the highest Φ Fs showed different Φ Fs in its three different solid aggregation states. The application of the short twist core compound CBC/12 as white light-emitting diodes (LEDs) has been realized. The influence of the thiophene unit as well as the terminal alkyl chain length on self-assembly and Φ Fs of these compounds is discussed. [ABSTRACT FROM AUTHOR]

[Display omitted] • SSPS reduced swelling power of corn starches (CS) with different amylose content. • SSPS reduced gel hardness and improved the network structure of CS gels. • SSPS showed a retardant effect on short- and long-term retrogradation of CS gels. • SSPS interacted with CS primarily through hydrogen bonding. Polysaccharides have a significant impact on the physicochemical properties of starch, and the objective of this study was to examine the effect of incorporating soluble soybean polysaccharide (SSPS) on the gelatinization and retrogradation of corn starches (CS) with varying amylose content. In contrast to high-amylose corn starch (HACS), the degree of gelatinization of waxy corn starch (WCS) and normal corn starch (NCS) decreased with the addition of SSPS. The inclusion of SSPS resulted in reduced swelling power in all CS, and led to a decrease in gel hardness of the starches. The intermolecular forces between SSPS and CS were primarily hydrogen bonding, and a gel network structure was formed, thereby retarding the short-term and long-term retrogradation of CS. Scanning electron microscopy results revealed that the addition of SSPS in starches led to a loose network structure with larger poles and a reduced ordered structure after retrogradation, as observed from the cross-section of formed gels. These findings suggested that SSPS has great potential for applications in starchy foods, as it can effectively retard both gelatinization and retrogradation of starches. [ABSTRACT FROM AUTHOR]

The purpose of this study was to prepare and optimise an Esculin-loaded transliposome (ECL-TL) for the dermal administration of ECL for skin cancer treatment. The ECL-TL formulation effectively produced closed lamellar vesicles with in-vitro drug release of 81.28 ± 2.82 % and ex-vivo penetration studies showed that had a 2.2-part intensified permeability compared to the conventional preparation. The CLSM data of skin visibly displayed intense permeation of ECL-TL formulated with rhodamine B, equating to the rhodamine B hydroalcoholic solution. The dermatokinetic study suggested that TLs enhance the permeability of the delivery system when topically applied. According to the data, the developed ECL-TL could be an effective drug nano-carrier for the dermal delivery of ECL in treating skin cancer. [ABSTRACT FROM AUTHOR]

Study Objective: To compare the recurrence rate, post-treatment American Fertility Society (AFS) score, ongoing pregnancy rate, and endometrial thickness of 3 secondary prevention therapies in preventing recurrent intrauterine adhesions (IUAs) and increasing pregnancy rates in infertile women after hysteroscopic adhesiolysis.Design: A retrospective study.Setting: A private fertility hospital.Patients: A total of 200 consecutive infertile women, with the desire to have a baby and were diagnosed as having IUAs detected by hysterosalpingogram, who underwent hysteroscopic adhesiolysis for IUAs from January, 2018 to May, 2020.Interventions: Women who underwent hysteroscopic adhesiolysis received hormone therapy, and one of the 3 secondary preventions: hyaluronic acid (HA) gel alone, intrauterine devices (IUDs) alone, or HA gel + IUD.Measurements and Main Results: Of the 200 women included in the final analysis, 121 received HA alone, 59 were treated with IUD alone, and 20 received HA gel + IUD combination. The mean post-treatment AFS score for IUAs was significantly lower in the HA gel + IUD group than the HA alone or the IUD alone groups (adjusted p = .01 and p = .02, respectively). Multivariable analysis revealed a significantly lower recurrence rate in the women after treatment with HA gel + IUD than HA alone (adjusted odds ratio, 0.19; 95% credible interval [CreI], 0.03-0.88). Women treated with HA gel + IUD also had reduced post-treatment AFS scores compared with HA alone (β coefficients, -0.83; 95% CreI, -1.64 to -0.01). For ongoing pregnancy rates after in vitro fertilization, the adjusted odds ratio for HA gel + IUD vs HA alone was 2.03 (95% CreI, 0.44-11.00) and for IUD alone vs HA alone was 1.13 (95% CreI, 0.41-3.29), indicating nonsignificant differences. There were no differences observed in endometrial thickness on the day of embryo transfer among the 3 groups.Conclusion: The investigation of the primary outcome in reducing the recurrence rate IUA after treatment demonstrated that a combination of HA gel + IUD provides greater prevention of recurrent IUAs and may decrease post-treatment AFS scores for infertile women undergoing hysteroscopic adhesiolysis. However, for the secondary outcome of increasing pregnancy rates, there was no improvement in the ongoing pregnancy rates after in vitro fertilization. [ABSTRACT FROM AUTHOR]

Herein, the effect of inorganic carbon (IC) limitation on the nitrogen removal performance of the single-stage reactor containing nitritation and anammox gel carriers was investigated. As a result of a continuous feeding test, the effluent ammonium concentration increased as the IC concentration decreased, indicating the deterioration of nitritation activity, not anammox. Furthermore, the sensitivity of IC to anammox and nitritation activity was investigated in anammox and nitritation reactors, respectively. Consequently, the relationship between the effluent IC concentration and nitritation rate was well described using the Michaelis–Menten equation. The apparent K m value of nitritation was calculated as 4.4 mg-C L−1. In anammox reactor, it was calculated as 1.7 mg-C L−1. These results revealed that the affinity of nitritation gel carriers to IC was lower than that of anammox, supporting that nitritation activity was easily deactivated by decrease in the IC concentration rather than anammox. Microbial community analysis revealed that Nitrosomonas europaea and Candidatus Jettenia asiatica were the dominant species of ammonium-oxidizing and anammox bacteria. [Display omitted] • The effect of IC on the nitrogen removal performance of SSR was investigated. • The nitrogen removal performance was decreased with decrease of IC. • The effects of IC on nitritation and anammox were determined. • The affinity to IC of nitritation gel carriers was lower than that of anammox. • Dominant species in gel carriers were Nitrosomonas europaea and Candidatus Jettenia asiatica. [ABSTRACT FROM AUTHOR]

Fucoidan (FUC) is a non-gelling polysaccharide but could interact with κ-carrageenan (KC) to form a stable gel blend. However, their interaction mechanism is unclear. Herein, FUC and KC blended gels are prepared by mixing FUC (10 and 20 mg/mL) and KC (6, 7 and 8 mg/mL) solutions, and characterized through LF-NMR, rheology, DSC, Cryo-SEM, and FTIR. The FTIR analysis confirms the formation of hydrogen bonds between FUC and KC chains. The KC addition to FUC significantly improves the water retention and frost resistance. The viscoelastic measurements reveal higher gelling nature of the FUC-KC binary mixtures, and the DSC results confirm the higher thermal stability. The Cryo-SEM images clearly reveal the gel network structure. The outcome of this study deemed to further the FUC use in food and non-food applications. • Non-gelling fucoidan could form gel by blending with κ-carrageenan. • The fucoidan and κ-carrageenan blend gel was concentration dependent. • Rheological properties of fucoidan were improved by adding κ-carrageenan. • Fucoidan and κ-carrageenan form a strong entanglement network through hydrogen bonds. • This blend gel developed for widening fucoidan applications in food [ABSTRACT FROM AUTHOR]

• Nanofiber drug loaded gel is a very ideal medical material, which has many advantages: clear structure, no toxicity, biodegradability, and excellent biocompatibility. • Collect relevant information on oral cancer patients who underwent surgery in our hospital from June 2018 to June 2022, and analyze the influencing factors of patient survival probability. • After undergoing surgery, patients with oral cancer experience a decrease in their physical and immune systems, while nanofiber loaded gel can improve the patient's immune system and self function, thereby improving their condition. Oral cancer is a common malignant tumor, and total closed resection is a common treatment. However, it has always been a challenge to determine the exact extent of excision during surgery. The application of medical image examination in surgery can provide important reference information, but the current methods still have some limitations. This study explored the application of gels based on medical image examination in the total closed resection of oral cancer patients to improve the accuracy of resection range and surgical treatment effect. The study collected medical image data of patients with oral cancer for image enhancement and determination of resection boundaries. By comparing the results of the experimental group and the control group, the application effect of gel in operation was evaluated. Through the application of medical image inspection technology, the determination of surgical resection boundary is more accurate, and the positive incisal margin of patients is effectively avoided. Gel technology improves the success rate and efficacy of surgery, and this method helps to improve the accuracy of surgery and the certainty of the scope of resection, which is of great significance for improving the surgical treatment effect and the survival rate of patients. [ABSTRACT FROM AUTHOR]

[Display omitted] • An extremely simple emulsion gel (EG) system is constructed by glutamic acid (Glu) and carefully engineered polysiloxanes (AESi). • The formation of EG did not need the addition of extra surfactants. • The stability of EG was provided by the in situ formed AESi/Glu supramolecular complex. Emulsion gels (EGs), combined the advantages of both emulsions and gels, have attracted much attention in colloid chemistry. However, the preparation of EGs is usually complicated, which greatly hinders their development. Herein, we prepared a polydimethylsiloxane (PDMS) derivative which bears poly (ethoxylated ether) (PEO) segments at the ends and a few alkylamine groups on the side (denoted as AESi hereafter). When being mixed with an acidic amino acid (glutamic acid, Glu) in water, the amine groups of AESi were protonated, leading to an abrupt increase of its solubility. The AESi/Glu complex acts as a supramolecular amphiphile, which can form capsules in water. It can also stabilize excess AESi to form self-confined emulsions. In high loading of AESi, the emulsion droplets stack closely to form highly stable EGs. The EGs possess good viscoelasticity and are tunable by changing temperature or adding inorganic salts. By performing control experiments, structural features of the PDMS derivative and organic acid needed for the construction of EGs have been clarified. The strategy presented in this study provides new opportunity for the preparation and applications of EGs. [ABSTRACT FROM AUTHOR]