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We present a theoretical framework to investigate thermoreversible phase transitions within polyzwitterion systems, encompassing macrophase separations (MPS) and gelation. In addition, we explore concentration fluctuations near critical points associated with MPS, as well as tricritical and bicritical points at the intersection of MPS and gelation. By utilizing mean-field percolation theory and field theory formalism, we derive the Landau free energy in terms of polyzwitterion concentration with fixed dipole strengths and other experimental variables, such as temperatures and salt concentrations. As the temperature decreases, the dipoles can form cross-links, resulting in polyzwitterion associations. The associations can grow to a gel network and enhance the propensity for MPS, including liquid–liquid, liquid–gel, and gel–gel phase separations. Remarkably, the associations also impact critical behaviors. Using the renormalization group technique, we find that the critical exponents of the polyzwitterion concentration correlation functions significantly deviate from those in the Ising universality class due to the presence of polyzwitterion associations, leading to crossover critical behaviors. [ABSTRACT FROM AUTHOR]

Multicomponent macromolecular mixtures often form higher-order structures, which may display non-ideal mixing and aging behaviors. In this work, we first propose a minimal model of a quaternary system that takes into account the formation of a complex via a chemical reaction involving two macromolecular species; the complex may then phase separate from the buffer and undergo a further transition into a gel-like state. We subsequently investigate how physical parameters such as molecular size, stoichiometric coefficients, equilibrium constants, and interaction parameters affect the phase behavior of the mixture and its propensity to undergo aging via gelation. In addition, we analyze the thermodynamic stability of the system and identify the spinodal regions and their overlap with gelation boundaries. The approach developed in this work can be readily generalized to study systems with an arbitrary number of components. More broadly, it provides a physically based starting point for the investigation of the kinetics of the coupled complex formation, phase separation, and gelation processes in spatially extended systems. [ABSTRACT FROM AUTHOR]

Tardigrades are microscopic animals that survive desiccation by inducing biostasis. To survive drying tardigrades rely on intrinsically disordered CAHS proteins, which also function to prevent perturbations induced by drying in vitro and in heterologous systems. CAHS proteins have been shown to form gels both in vitro and in vivo, which has been speculated to be linked to their protective capacity. However, the sequence features and mechanisms underlying gel formation and the necessity of gelation for protection have not been demonstrated. Here we report a mechanism of fibrillization and gelation for CAHS D similar to that of intermediate filament assembly. We show that in vitro, gelation restricts molecular motion, immobilizing and protecting labile material from the harmful effects of drying. In vivo, we observe that CAHS D forms fibrillar networks during osmotic stress. Fibrillar networking of CAHS D improves survival of osmotically shocked cells. We observe two emergent properties associated with fibrillization; (i) prevention of cell volume change and (ii) reduction of metabolic activity during osmotic shock. We find that there is no significant correlation between maintenance of cell volume and survival, while there is a significant correlation between reduced metabolism and survival. Importantly, CAHS Ds fibrillar network formation is reversible and metabolic rates return to control levels after CAHS fibers are resolved. This work provides insights into how tardigrades induce reversible biostasis through the self-assembly of labile CAHS gels.

Calcium–alumino–silicate–hydrate (CaO–Al2O3–SiO2–H2O, or C–A–S–H) gel, which is the binding phase of cement-based materials, greatly influences concrete mechanical properties and durability. However, the atomic-scale kinetics of the aluminosilicate network condensation remains puzzling. Here, based on reactive molecular dynamics simulations of C–A–S–H systems formation with varying Al/Ca molar ratios, we study the kinetic mechanism of the hydrated aluminosilicate gels upon precipitation. We show that the condensation activation energy decreases with the Al/Ca molar ratio, which suggests that the concentration of the Al polytopes has a great effect on controlling the kinetics of the gelation reaction. Significantly, we demonstrate that 5-fold Al atoms are mainly forming at high Al/Ca molar ratios since there are insufficient hydrogen cations or extra calcium cations to compensate the negatively charged Al polytopes at high Al/Ca molar ratios during accelerated aging. [ABSTRACT FROM AUTHOR]

Micelles of anionic or zwitterionic surfactants produced depletion interactions between nanofibrils leading to weak gels, while cationic surfactants adsorbed to the nanofibrils, screening repulsions leading to tough gels or phase separation. Are fundamentally and technologically interesting due to their diverse building blocks, network-supporting attractive forces, and gelation pathways. As described below, the 29 articles that appear in this issue shed new light on a wide variety of related topics, including limited valence networks, bridged colloidal networks and coagulant gels, depletant-mediated gels, I in situ i structural characterization of gel aging, mechanical and rheological properties of colloidal networks, hybrid and deformable particle assemblies, and nanocrystal gels with tunable optical response. Bridged networks and coagulant gels Colloidal networks formed by nonspecific bridging polymers represent another interesting class of gel formers, although it can be challenging to design dispersible systems with tunable polymer-colloid interactions. [Extracted from the article]

Camel milk and its products are vital sources of nutrition for inhabitants of arid and semi-arid nomadic pastoral regions, where camels are predominantly raised. Alternatively, the high demand for soy milk originates from its nutritional importance, catering to individuals seeking/plant-based alternatives with health and environmental benefits. Camel milk is rich in essential nutrients, contains less lactose than bovine milk, and offers numerous health benefits. Although camel milk contains higher levels of α-lactalbumin and β-casein than bovine milk, the absence of β-lactoglobulin and the presence of low amounts of κ-casein make it unstable at high temperatures, exhibiting poor gelation characteristics. Soymilk proteins exhibit unique heat stability and gelation characteristics based on processing variables such as pH, temperature, and presence of coagulants. The use of camel milk and soymilk proteins enables the attainment of high sustainability, desirable tastes, better nutrient profiles, and improved functionalities. Thus, this review discusses the thermal stability and gelation properties of camel milk proteins, soymilk proteins, and their respective mixtures. Understanding blends of soy milk and camel milk proteins is crucial for developing nutritionally balanced alternatives, benefiting both individuals seeking plant-based options and those in arid regions relying on camel milk for sustenance. [ABSTRACT FROM AUTHOR]

The molecular interactivities between proteins and polysaccharides exhibit a profound role in characteristics of binary hydrogels. The binary gels were characterized from the major aspects; molecular behavior, microstructure, texture, rheology, water-holding capacity (WHC), and swelling ratio (SR). Despite previous articles claiming the electrostatic interactions to be the main driving forces of gelation, it was shown that gelation of animal-derived proteins and polysaccharides are totally in line with hydrogen and hydrophobic forces. Polysaccharides unfold proteins, evidenced by increased surface hydrophobicity and fluorescence quenching. Polysaccharides modify both secondary and tertiary structures of proteins by facilitating the transition of α-helix to β-sheet along with all-gauche conformation to trans-gauche-gauche. The π-π stacking causes enhanced adhesiveness, elasticity, gel strength, springiness, resistance to fracture, WHC, and SR. Increased specific surface area and surface active energy enhance the gelation properties. Both excessive total polymer concentrations and hydrophobic interactions weaken the structure. Polysaccharide addition enhanced the gel tendency toward water, so WHC and SR increased. However, excess protein reduction abruptly reduced them. Therefore, a threshold was known for protein/polysaccharide mass ratio. In common, polysaccharide made the structure harder than single protein gel. [ABSTRACT FROM AUTHOR]

Egg white proteins (EWPs) are valuable ingredients in the food industry due to their unique functional properties, including gelling, foaming, and emulsifying. The gelation properties of EWPs are particularly important, as they serve as the foundation for many food applications. The denaturation and aggregation of EWPs lead to the formation of a dense three-dimensional gel network structure, which is influenced by both intrinsic and extrinsic factors. EWPs' gels can be formed through physical and chemical methods, with heating being the most common approach. Researchers have recently explored novel processes to modify the gelation properties of EWPs, which have shown promising results. Importantly, EWPs are crucial components of various food formulations, including surimi and other meat- and plant-based food products. Previous studies have focused on the basic gelation properties of EWPs, but the effect of advanced technologies and intrinsic and extrinsic factors on their gelation potential have not been systematically reviewed. Hence, this review paper provides a systematic overview of the research around the gelation properties of EWPs and their application, serving as a guide for researchers and industry professionals to explore the versatility and value of EWPs as substantial food ingredients. [ABSTRACT FROM AUTHOR]

Gelation of sulfolane-based highly concentrated electrolytes using a partially fluorinated polymer enhances the Li-ion transference number of the electrolytes because acidic protons surrounded by fluorine atoms in the polymer network trap anions, and the high Li+ transference number is effective in suppressing the concentration polarization in Li batteries. [ABSTRACT FROM AUTHOR]

[Display omitted] Elucidation of the micro-mechanisms of sol–gel transition of gelling glucans with different glycosidic linkages is crucial for understanding their structure–property relationship and for various applications. Glucans with distinct molecular chain structures exhibit unique gelation behaviors. The disparate gelation phenomena observed in two methylated glucans, methylated (1,3)- β - d -glucan of curdlan (MECD) and methylated (1,4)- β - d -glucan of cellulose (MC), notwithstanding their equivalent degrees of substitution, are intricately linked to their unique molecular architectures and interactions between glucan and water. Density functional theory and molecular dynamics simulations focused on the electronic property distinctions between MECD and MC, alongside conformational variations during thermal gelation. Inline attenuated total reflection Fourier transform infrared spectroscopy tracked secondary structure alterations in MECD and MC. To corroborate the simulation results, additional analyses including circular dichroism, rheology, and micro-differential scanning calorimetry were performed. Despite having similar thermally induced gel networks, MECD and MC display distinct physical gelation patterns and molecular-level conformational changes during gelation. The network of MC gel was formed via a "coil-to-ring" transition, followed by ring stacking. In contrast, the MECD gel comprised compact irregular helices accompanied by notable volume shrinkage. These variations in gelation behavior are ascribed to heightened hydrophobic interactions and diminished hydrogen bonding in both systems upon heating, resulting in gelation. These findings provide valuable insights into the microstructural changes during gelation and the thermo-gelation mechanisms of structurally similar polysaccharides. [ABSTRACT FROM AUTHOR]

In polymer science, mechanochemistry is emerging as a powerful tool for materials science and molecular synthesis, offering novel avenues for controlled polymerization and post‐synthetic modification. Building upon the previous research, nitroxide‐mediated polymerization (NMP) is merged with mechanochemistry through the design of nitroxide‐based mechanophore macroinitiators, pioneering the first instance of a sonochemical nitroxide‐mediated‐type polymerization. As NMP usually requires high temperatures, this study demonstrates that a sonochemical NMP‐type process allows polymerization under reduced temperatures down to 55 °C. Moreover, depending on the nature of the employed monomers, gelated networks are obtained, demonstrating the adaptability of the mechanophore system. This study elucidates the potential of mechanochemistry in polymer synthesis, offering insights into manipulating polymerization kinetics and advancing materials science applications. [ABSTRACT FROM AUTHOR]

Nixtamalization is a process used in the production of tortillas. This process offers many advantages, such as improving the rheological, nutritional, and textural properties of the masa. This process is carried out under different steps which affect the quality of the final product such as the cooking and soaking conditions and the quantity of ash. In addition, the fragility of the masa makes the tortillas brittle. The present work was initiated with the aim of determining the nixtamalization conditions that would improve the textural, rheological, and nutritional properties of masa. The response surface methodology, using the central composite design was applied to three factors including the ash content and cooking and soaking times, and the responses evaluated were the adhesiveness, cohesion, final viscosity, and gelatinization temperature of masa obtained from two varieties of maize (Atp-Y and Kassaï). The optimums masa flours obtained were characterized using standard methods. Results showed that, the masa made from Kassaï variety needed a cooking time of 51.21 min and soaking time of 16.10 h in the presence of 0.80 g of ash. For the Atp-Y variety, the conditions included a cooking time of 49.17 min and a soaking time of 23.4 h in the presence of 0.24 g of ash. The responses obtained showed an adhesiveness of 0.10 kg/f and 0.05 kg/f, cohesion of 1.08 kg/f and 1.23 kg/f, final viscosity of 1504.80 cP and 1328.30 cP, gelatinization temperature 73.50 °C and 71.50 °C, and finally retrogradation 435.50 cP and 316 cP, respectively, for Kassaï and Atp-Y. Chemical characterization of the optimum masa showed that the white masa had a high protein content (10.50%), carbohydrates (71.70%), and fiber (2%) while the yellow masa presented the highest lipid content (5.47%). These finding demonstrated that Kassaï (white) maize‐masa flour obtained in optimal conditions can be recommended for the production of good quality tortillas because tortillas made with this masa are less crumbly and more elastic. [ABSTRACT FROM AUTHOR]

Developing dressing for wound dressings represents a significant challenge for the scientific community. In this study, a conductive hydrogel was synthesized to promote the wound‐healing process. This hydrogel is composed of silk fibroin (SF), reduced graphene oxide (rGO), and glycerol (G). The impact of modifying the SF:rGO ratio, and the G content (%), on the physicochemical and biological properties. The hydrogels were characterized using FT‐IR, SEM, XRD, TGA, swelling, mechanical resistance, and conductivity. The cytotoxicity of the materials and their wound‐healing capacity in human fibroblasts were also determined. Chemical analysis revealed that the gelation of SF occurs due to the formation of β sheet structures, which was confirmed by the shift from amide I to amide II. An Increase in the SF:rGO ratio favored swelling behavior, although increasing G reduced this effect. The swelling of the hydrogel followed a Fick diffusion mechanism. Furthermore, the increase in the SF:rGO ratio and the percentage G improved the conductivity of the materials. The hydrogels were found to be non‐cytotoxic to human fibroblasts, and those containing rGO exhibited superior wound healing capacity compared to the positive control cell culture medium. Therefore, SF:rGO hydrogels could be considered promising candidates for wound dressing. [ABSTRACT FROM AUTHOR]

Polymeric supramolecular hydrogels (PSHs) leverage the thermodynamic and kinetic properties of non‐covalent interactions between polymer chains to govern their structural characteristics. As these materials are formed via endothermic or exothermic equilibria, their thermal response is challenging to control without drastically changing the nature of the chemistry used to join them. In this study, we introduce a novel class of PSHs utilizing the intercalation of double‐stranded DNA (dsDNA) as the primary dynamic non‐covalent interaction. The resulting dsDNA intercalating supramolecular hydrogels (DISHs) can be tuned to exhibit both endothermically or exothermically driven binding through strategic selection of intercalators. Bifunctional polyethylene glycol (MW~2000 Da) capped with intercalators of varying hydrophobicity, charge, and size (acridine, psoralen, thiazole orange, and phenanthridine) produced DISHs with comparable moduli (500–1000 Pa), but unique thermal viscoelastic responses. Notably, acridine‐based cross‐linkers displayed invariant and even increasing relaxation times with temperature, suggesting an endothermic binding mechanism. This methodology expands the set of structure‐properties available to biomass‐derived DNA biomaterials and promises a new material system where a broad set of thermal and viscoelastic responses can be obtained due to the sheer number and variety of intercalating molecules. [ABSTRACT FROM AUTHOR]

A time–temperature‐transformation diagram is created for the curing reaction of a diglycidylether bisphenol A (DGEBA)‐based epoxy resin. It results from a kinetic analysis performed by means of dynamical differential scanning calorimetry (DSC) measurements; a gelation curve determined with isothermal and dynamical rheological tests; and a vitrification curve obtained from temperature‐modulated dynamic DSC measurements. The resulting diagram is validated by comparison of isothermal measurements with the corresponding calculated curves. [ABSTRACT FROM AUTHOR]

In this study, microcapsules of Lactiplantibacillus plantarum 299V were prepared using an emulsification/internal gelation technique. Loads of the probiotics were condensed to 9.86 ± 0.13 log CFU/g after 24 h fermentation of the microcapsules. Physical characterization revealed that L. plantarum 299V cells were uniformly distributed within the core of the microcapsules, with a mean diameter of 109.81 ± 0.39 µm and a span value of 0.36 ± 0.00, which were comparable to those of the unfermented microcapsules (p > 0.05). The viability of L. plantarum 299V in the fermented microcapsules was 2.08 ± 0.15 log higher than that of free cells at the end of 5 h simulated gastrointestinal digestion (p < 0.05). Oysters were able to accumulate the fermented microcapsules through filter feeding, resulting in a load of probiotics exceeding 6.00 log CFU/g. The presence of L. plantarum 299V‐carrying microcapsules in oyster tissues significantly suppressed spoilage‐causing bacteria during 11 days refrigeration storage, suggested by the tested parameters, including total psychrotrophic bacteria, H2S‐producing bacteria, and Pseudomonas spp. (p < 0.05). Pathogenic bacteria, including Vibrio parahaemolyticus and Salmonella enterica artificially introduced into oysters, were also significantly suppressed by over 1.00‐log within 4 days compared to control samples (p < 0.05). In summary, oysters bioaccumulated with fermented L. plantarum 299V‐carrying microcapsules, justified a novel probiotic‐carrying product to exsert the health‐promoting effect of probiotics. This solution could also enhance the microbial quality and safety of oysters during storage. [ABSTRACT FROM AUTHOR]

Smart microgels have gained much attention because of their wide range of applications in the field of biomedical, environmental, nanotechnological and catalysis sciences. Most of the applications of microgels are strongly affected by their morphology, size and size distribution. Various methodologies have been adopted to obtain polymer microgel particles. Droplet microfluidic techniques have been widely reported for the fabrication of highly monodisperse microgel particles to be used for various applications. Monodisperse microgel particles of required size and morphology can be achieved via droplet microfluidic techniques by simple polymerization of monomers in the presence of suitable crosslinker or by gelation of high molecular weight polymers. This report gives recent research progress in fabrication, characterization, properties and applications of microgel particles synthesized by microfluidic methods. [ABSTRACT FROM AUTHOR]

The gelation and microstructural properties of the hybrid gel constructed by scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs), κ-carrageenan (κ-C), and methyl-β-cyclodextrin (M-β-CD) were determined by utilizing rheometer, low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), as well as cryo-scanning electron microscopy (cryo-SEM). The rheological results of SMGHs/κ-C were improved by the addition of M-β-CD. The stronger synergistic effects between SMGHs and saccharides were also evidenced by the red shift in hydrogen bonds and blue shift in ester sulfate bonds of SMGHs/κ-C/M-β-CD and κ-C/M-β-CD. These situations jointly promoted the formation of a denser microstructure by cryo-SEM. SMGHs/κ-C/M-β-CD complex could promise a new strategy to develop functional hydrogels. [ABSTRACT FROM AUTHOR]

The earliest silicon-based aerogels attracted attention due to their nanoscale porous structure and high transparency. Still, they need to be more balanced with the poor mechanical properties. Their brittle structure limits the development of this promising new material. Therefore, the goal of this work is to optimize the mechanical properties of aerogels while maintaining transparency. The good mechanical properties of polymers have made them the material of choice for this work. Polyvinyl alcohol (PVA), which can undergo self-crosslinking through side-chain hydroxyl groups forming hydrogen bonds, was chosen as the raw material to simplify and expedite the production process. The production process was experimented with, analyzed, and refined. Considering the time efficiency of the experimental process, a one-step gelling method was invented to facilitate the sol-gel transition. The one-step gelling method maintained the high transparency of PVA aerogels and reduced the time required for the gelation process compared to the freeze-thawing method. This work employs carbon dioxide supercritical drying to ensure minimal structural collapse and maximize the porous structure's retention. The transmittance of PVA aerogels can reach up to 93.67% at a wavelength of 1333 nm. The internal structure of aerogels with different PVA concentrations was observed using a Scanning electron microscope. Applying Beer-Lambert's Law eliminated the effect of sample thickness on transparency. The relationship between the transparency of PVA aerogels, their microstructure, and macroscopic concentration was studied and analyzed for the first time. While ensuring light transmittance, the modulus of the PVA aerogel reached as high as 6.18 ± 0.56 MPa at 13 wt%. [ABSTRACT FROM AUTHOR]

This study investigated the prospective effect of ApnA enzyme under different concentrations (µL/100 mL soymilk) compared to chemical (pH, MgCl2, and K-carrageenan, respectively) as tofu coagulants. The resultant tofu samples were analyzed for compositional analysis, thermal properties, water distribution, and microstructure properties. The higher concentration of enzyme used, the higher resulted moisture content of tofu. ApnA enzyme increased the cross-linking through protein molecules and trapped more water within the gel network. Tofu samples prepared by different concentrations of ApnA enzyme displayed significantly less freezable water content (15.44, 12.84, and 19.46 g/100 g). In particular, 800 µL ApnA/100 mL soymilk formed an interconnected gel matrix with regular distribution with almost invisible cavities. The thermal pretreatment and the increased coagulation time might encourage this irregular structure. On the other hand, the gel network coagulated using the reduction of pH showed a weaker gel due to an accelerated acidification. [ABSTRACT FROM AUTHOR]

Summary: Improving the characteristics of low‐salt protein products also enhanced gelation. The combined effects of high‐pressure processing (HPP) at 200 MPa for 10 min and polysaccharides (tamarind kernel powder; TKP and tapioca starch; TS) on low‐salt threadfin bream surimi (0.5% by surimi weight) were investigated on physicochemical properties (gel strength, expressible water, whiteness, and sulfhydryl group content) and protein structure [Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and Confocal Laser Scanning Microscopy (CLSM)]. Higher gel strength and whiteness were observed in low‐salt surimi gel with HPP. Gels with polysaccharides and HPP also had lower expressible water values. Secondary structural alterations from α‐helix to β‐sheet were induced by the addition of polysaccharides and HPP. Low‐salt surimi gel with polysaccharides and HPP displayed a more compact network microstructure with small voids leading to higher gel strength. [ABSTRACT FROM AUTHOR]

Summary: The growing recognition of environmental conservation and human well‐being has led to a surge in the advancement of plant‐based meat. These meat alternatives are similar to animal meat products regarding texture, flavour, shape, and other characteristics. These products consist of three main components: plant tissue proteins, fat mimetics, and plant‐based glues that act as binders. Since meat substitutes are subjected to high temperatures and pressures or refrigeration, the junction between the tissue proteins and fat mimetics is prone to cracking, necessitating the development of adhesives with excellent bonding characteristics. The physicochemical properties and functional applications of plant glues are currently attracting significant research attention. Plant‐based glues are essentially gels derived from substances such as proteins, polysaccharides, or various compounds. This article summarised the basic principles of gel formation, focusing on acid‐, salt‐, heat‐, and enzyme‐induced gel formation pathways, as well as the role of pH adjustment and enzyme or salt ion addition in improving their functional properties. Optimal conditions can enhance the adhesive properties of plant‐based glues. This article reviewed the types, gelation mechanisms, influencing factors, and challenges of plant‐based glues to provide a theoretical basis for research on their application potential. [ABSTRACT FROM AUTHOR]

Summary: The effect of fava bean protein isolate (FPI) at varied concentrations (1%–4%, w/w) on gelation of sardine surimi was evaluated. Breaking force, gel strength, textural profile, and water holding capacity were improved with the addition of FPI (P < 0.05). However, deformation and whiteness of gel samples decreased slightly when higher levels (3%–4%) of FPI were used (P < 0.05). The improved gel properties were supported by enhanced rheological properties (G′ and G″) of gels containing FPI. Microstructure also revealed the formation of gel network with higher connectivity in samples containing 3%–4% FPI. No major changes in the myofibrillar proteins in surimi gel were observed as determined by FTIR spectra and protein patterns. Higher scores for texture and overall likeness were obtained for surimi gel containing 3%–4% FPI. Therefore, FPI is a promising plant‐based ingredient that can effectively improve the gel properties of low‐grade sardine surimi without causing beany flavour. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Porous starch is a type of modified starch that recently gained interest and continuous innovation in food applications. It provides high surface area, great absorption, and protection for active compounds from degradation with controlled release ability. Porous starch is generally produced by different treatment including physical, chemical, enzyme, or their combination and various type of starches. However, production and characterization of porous sago starch is still scarce. This research aimed to, (i) produce porous sago starch using three different pre-treatment methods in combination with ultrasonic and enzymatic treatments, and (ii) characterize the morphology and physicochemical properties of porous sago starch produced by these methods. Microwave, heat moisture and freeze-thaw treatments were used to pre-treated native sago starch, followed by an ultrasonic and enzyme hydrolysis process. The application of freeze-thaw pre-treatment, ultrasonic treatment, and enzyme treatment (FT) resulted in the formation of pore structures on the surface of the granules and the disruption of the double helix bond, as indicated by the lowest value of 0.97 at a band ratio 995/1022 cm− 1. Prior to pore formations, the FT sample had the highest absorption capacity for water and oil at 37.04% and 108.74%, respectively. The enthalpy of gelatinization (ΔH) is significantly lower in treated samples (range 2.98–3.13 J/g) compared to the native (3.32 J/g). Regardless of the variation treatments applied, the crystallinity value of all samples remained unchanged, which corresponds to the peak ratio 1047/1022 cm− 1. The morphology and physicochemical experiments demonstrate that porous sago starch has significant potential as an active compound carrier and could be used in food packaging application. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Soy protein isolate (SPI) gels formed using a single coagulant often have poor water‐holding capacity (WHC) and low hardness, making them fragile and unsuitable for transportation and storage. Adding compound coagulants or polysaccharides can improve the gelation properties of SPI gels induced by gluconolactone (GDL). This study explores the impact of oxidized konjac glucomannan (OKGM) on the physicochemical and structural properties of GDL‐induced SPI gels, with the aim of evaluating the potential of OKGM for enhancing the overall quality and stability of these gels.In this study, the composite gels demonstrated a significant increase in whiteness (69.02% to 70.59%) compared with the SPI gel (67.41%). Key physicochemical properties, such as water‐holding capacity (WHC), textural characteristics, viscoelasticity, and thermal stability, were notably improved. Scanning electron microscopy (SEM) revealed a reduction in the average pore diameter of the composite gels from 70.57 ± 4.13 μm to 37.19 ± 0.24 μm when the oxidation degree of OKGM was kept at or below 60 min, contributing to a more compact and orderly microstructure. Enhanced hydrophobic and electrostatic interactions within the composite gels also accelerated the gelation process, shortening the gelation time from 15.77 ± 0.37 min to 12.45 ± 0.18 min.The results demonstrate that OKGM acts effectively as a gel enhancer, improving the physicochemical and structural properties of SPI gels significantly. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Tumor recurrence and metastasis following surgery remain formidable challenges. Although that is a crucial factor in determining efficacy of postoperative immune treatment, the impact of surgery on tumor microenvironment (TME) is still understudied and the specific treatment options for residual cancer are unsatisfactory. Here, it is verified that abnormal extracellular matrix (ECM) of postsurgical residual cancer results in deteriorative hypoxia, immunosuppression, and hypo‐perfusion, which further promotes invasion and may hinder efficacy of immune checkpoint blockades (ICB). To adaptively potentiate ICB therapy in this context, an ultrasound‐responsive, visualized, and in situ gelling hydrogel nanocomposite (TPP ALG) is prepared through combining phase change nanoparticles and alginate solution for normalizing ECM with controllable delivery of tranilast. After injection and gelling with ions in situ, TPP ALG enables ultrasound visualized and responsive local delivery and long‐term retention, capable of normalizing ECM, improving hypoxia, remodeling immunosuppressive microenvironment, and enhancing ICB permeation for boosting immunotherapy. Ultimately, this TPP ALG and ICB synergistic treatment approach effectively inhibit local recurrence and lung metastasis post operation, thereby delaying survival. Therefore, based on clinical drug and biocompatible materials, the simple‐synthesized hydrogel nanocomposite holds great application prospects for boosting ICB and inhibiting postsurgical cancer recurrence and metastasis. [ABSTRACT FROM AUTHOR]

The protein structure, gel changes, and chewing properties of low‐sodium myofibrillar protein (MP) prepared by compound chloride salts (KCl/MgCl2, KCl/CaCl2, and KCl/MgCl2/CaCl2) and different substitution degrees (10%, 25%, and 40%) at same ionic strength (0.6 M) were investigated. The results revealed that the low‐sodium MP gels containing CaCl2 manifested more liquid loss and less moisture content accompanied by obvious morphological shrinkage, while KCl/MgCl2 contributed to the gel juiciness. At high substitution degree of 40%, KCl/CaCl2 substitution rendered the gel with dense structure and highest strength, but worse water retention capacity. Using other compound chloride salts influenced the chewing efficiency, and CaCl2 substitution made the gel relatively hard to chew. The inhomogeneous structure accompanied by cluster blocks in KCl/CaCl2‐substituted MP gel accelerated the overall fracture rate. During heating process, more proteins in CaCl2‐substituted MP did not participate in gel formation, intervening the final gel properties. The chloride salt mixtures containing MgCl2, rather than CaCl2, avoided or alleviated the liquid loss and shrinkage of low‐sodium MP gel within the substitution degree of 10%–40%, and substitution degree not exceeding 25% was more reasonable for the controlled qualities. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Starch‐based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch–lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical‐chemical properties and structural characteristics of the JS–GMP complex.The addition of GMP to JS could retard the process of starch gelatinization through forming JS–GMP complexes. The resulting JS–GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid‐like properties were prominent (tan δ < 1). In addition, the retrogradation of JS–GMP complex was more inhibited during storage at −18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose‐dependent manner.The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS–GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch‐based food. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A series of supramolecular hydrogels are constructed through selective metal coordination to a mannose-grafted Anderson-type polyoxometalate under sonication. The crosslinked helical nanofibers in the hydrogels are characterized by the synthesized hybrid clusters adopting a half-overlapped head-to-tail packing while the chirality of the mannose group directs the preferential assembly. [ABSTRACT FROM AUTHOR]

The development of injectable hydrogels for soft tissue regeneration has gained significant attention due to their minimally invasive application and ability to conform precisely to the shape of irregular tissue cavities. This study presents a novel injectable porous scaffold based on natural polymers that undergoes in situ crosslinking, forming a highly resilient hydrogel with tailorable mechanical and physical properties to meet the specific demands of soft tissue repair. By adjusting the formulation, we achieved a range of stiffness values that closely mimic the mechanical characteristics of native tissues while maintaining very high resilience (>90%). The effects of gelatin, alginate, and crosslinker concentrations, as well as porosity, on the hydrogel's properties were elucidated. The main results indicated a compression modulus range of 2.7–89 kPa, which fits all soft tissues, and gelation times ranging from 5 to 30 s, which enable the scaffold to be successfully used in various operations. An increase in gelatin and crosslinker concentrations results in a higher modulus and lower gelation time, i.e., a stiffer hydrogel that is created in a shorter time. In vitro cell viability tests on human fibroblasts were performed and indicated high biocompatibility. Our findings demonstrate that these injectable hydrogel scaffolds offer a promising solution for enhancing soft tissue repair and regeneration, providing a customizable and resilient framework that is expected to support tissue integration and healing with minimal surgical intervention. [ABSTRACT FROM AUTHOR]

Skeletal muscle plays a vital role in maintaining the body's shape and regulating various physiological processes. Its function is influenced by a multitude of factors. Given the lack of uniformity in prior research regarding the size and placement of structural pillars within the chip, as well as the choice of cell‐laden hydrogel components with various densities of extracellular matrix, in different gelation times, and cell densities, a meticulous investigation is conducted to enhance the robustness of 3D in vitro musculoskeletal tissues. This study provides guidance on how to optimize the design parameters of skeletal muscle‐on‐a‐chip and hydrogel recipe by evaluating the impact of design elements and hydrogel fabrication conditions on tissue formation and musculoskeletal differentiation. This research reports the direct evidence of mechanical properties of hydrogels are critical in influencing cellular differentiation and tissue functionality through the process of mechanotransduction. The study highlights the importance of standardizing experimental conditions in 3D in vitro musculoskeletal research, and presents a validated framework as a foundation to aid in the development of functional musculoskeletal tissue for clinical and research applications, including disease modeling and regenerative therapies. [ABSTRACT FROM AUTHOR]

Ganmianpi is a traditional snack in China that has traditionally been produced through natural fermentation of wheat starch slurry. However, natural fermentation occurs spontaneously and lacks control, thereby an alternative yeast‐inoculated fermentation method is proposed for the industrialization of Ganmianpi production. This study aims to investigate the impact of yeast‐inoculated fermentation on the structural and physicochemical properties of wheat starch and elucidate the underlying mechanism. The findings reveal that yeast fermentation significantly affects the properties of wheat starch, varying with the fermentation time. Yeast‐inoculated fermentation leads to surface erosion of the starch granules and a significant reduction in amylose content, double helicity, gelatinization enthalpy, and relative crystallinity of wheat starch. Specially, yeast‐inoculated fermentation alters starch chain proportions, with a decrease in chain A and an increase in chains B1, B2, and B3. Ganmianpi produced from wheat starch exhibits decreased hardness, springiness, and chewiness, and sensory evaluation suggests an optimal fermentation time of 18 h for Ganmianpi production. Overall, this study provides valuable theoretical support for the industrial production of Ganmianpi and promotes the standardized production of fermented starch‐based foods. [ABSTRACT FROM AUTHOR]

This study systematically investigates the effects of the coaxial nozzle's inner nozzle diameter on the strength and gelation of filaments produced via extrusion-based 3D printing with in situ ionic crosslinking. In this system, bioink (sodium alginate solution) was extruded through the outer nozzle, and the ionic crosslinking solution (calcium chloride solution) was extruded through the inner nozzle. The outer nozzle diameter was fixed at 2.16 mm, and the inner nozzle diameter was varied among 1.19, 0.84, and 0.584 mm. The results indicate that, as the inner nozzle diameter decreased, filament strength decreased, and filament gelation became poorer. These findings highlight the importance of optimizing inner nozzle diameter for improved filament strength and gelation in extrusion-based 3D printing with in situ ionic crosslinking. [ABSTRACT FROM AUTHOR]

Mesenchymal stem cells (MSCs) hold immense therapeutic potential due to their regenerative and immunomodulatory properties. However, to utilize this potential, it is crucial to optimize their in vitro cultivation conditions. Three-dimensional (3D) culture methods using cell-laden hydrogels aim to mimic the physiological microenvironment in vitro, thus preserving MSC biological functionalities. Cellulosic hydrogels are particularly promising due to their biocompatibility, sustainability, and tunability in terms of chemical, morphological, and mechanical properties. This study investigated the impact of (1) two physical crosslinking scenarios for hydrogels derived from anionic cellulose nanofibers (to-CNF) used to encapsulate adipose-derived MSCs (adMSCs) and (2) physiological culture conditions on the in vitro proliferation, differentiation, and extracellular vesicle (EV) production of these adMSCs. The results revealed that additional Ca2+-mediated crosslinking, intended to complement the self-assembly and gelation of aqueous to-CNF in the adMSC cultivation medium, adversely affected both the mechanical properties of the hydrogel spheres and the growth of the encapsulated cells. However, cultivation under dynamic and hypoxic conditions significantly improved the proliferation and differentiation of the encapsulated adMSCs. Furthermore, it was demonstrated that the adMSCs in the CNF hydrogel spheres exhibited potential for scalable EV production with potent immunosuppressive capacities in a bioreactor system. These findings underscore the importance of physiological culture conditions and the suitability of cellulosic materials for enhancing the therapeutic potential of MSCs. Overall, this study provides valuable insights for optimizing the in vitro cultivation of MSCs for various applications, including tissue engineering, drug testing, and EV-based therapies. [ABSTRACT FROM AUTHOR]

Purpose: Rice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers. Design/methodology/approach: In this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied. Findings: The results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as "beautiful," "white color," "good taste," "fragrant," "fine grains," "typical rice odor," well-cooked" and "scattered" were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as "pasty" and "sticky texture" were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time. Originality/value: These results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers. [ABSTRACT FROM AUTHOR]

Background/Objectives: Patients with schizophrenia have significant challenges in adhering to and complying with oral medicines, resulting in adverse consequences such as symptom worsening and psychotic relapse. Methods: This study aimed to develop clove oil-based bilosomes using definitive screening design (DSD) to maximize the anti-schizophrenic action of clozapine and promote its nose-to-brain delivery. The target was to optimize the physicochemical properties of bilosomes and incorporate them into mucoadhesive intranasal in situ gels, searching for augmented ex vivo and in vivo clozapine delivery. Results: The bilosomes' particle size was decreased by increasing the span, SDC, and clove oil amounts. In addition to using a high lipid amount, the aforementioned components also helped increase the entrapment efficiency values. Increased zeta potential was only observed by increasing surfactant amount and reducing clozapine concentration. After incorporation of optimized liquid clove oil-based bilosomes, which had a spherical nano-sized vesicular shape, into P 407-dependent gels, an HPMC (2% w/w)/P 407 (20% w/w)-containing formulation (G6) was selected as an optimized gel owing to its acceptable gelation time (13.28 s), gel strength (27.72 s), viscosity (12,766.67 cP), and mucoadhesive strength (4273.93 dyne/cm2). The optimized G6 exhibited higher Jss (50.86 μg/cm2·h−1) through the nasal mucosa compared to the control gel (23.03 μg/cm2·h−1). Compared to the control gel, G6 displayed higher relative bioavailability (491.37%) than a commercial tablet (264.46%). Following ELISA analysis, dopamine and serotonin were significantly reduced, while BDNF was remarkably increased after administration of optimized G6 into schizophrenic rats. Conclusion: Our study indicates the potential of intranasal bilosomal gels in upgrading the anti-schizophrenic and neuroprotective activity of clozapine. [ABSTRACT FROM AUTHOR]

The impact of gelation temperature and starting composition (solvent, silica, and polymer content) on the pore structure of silica xerogels with bimodal meso‐/macropore structure is explored. Using statistical regression models, precise control over the pore structure is demonstrated, a challenge in previous studies. Higher gelation temperatures and increased polyethylene oxide (PEO) content enhance the mesopore volume, while higher solvent content and reduced polymer content increase the macropore volume. The ratio of mesopore to macropore volume can be effectively adjusted, facilitating the design of xerogels with tailored properties. These findings optimize silica xerogels with bimodal pore structure for applications in catalysis, thermal insulation, and other advanced technologies. [ABSTRACT FROM AUTHOR]

Due to the advantages of low energy consumption, no air and water pollutions, the reactive polyurethane films (RPUFs) are replacing the solvated and waterborne PUFs nowadays, which significantly promotes the green and low‐carbon production of PU films. However, the microstructure evolution and in situ film‐formation mechanism of RPUFs in solvent‐free media are still unclear. Herein, according to time‐temperature equivalence principle, the in situ polyaddition and film‐formation processes of RPUFs generated by the typical polyaddition of diisocyanate terminated prepolymer (component B) and polyether glycol (component A) are thoroughly investigated at 25 °C. According to the temporal change of viscosity, the RPUFs gradually transfer from liquid to gel and finally to solid state. Further characterizing the molecular weight, hydrogen bonds, crystallinity, gel content, and phase images, the polyaddition and film‐formation processes can be divided into three stages as 1) chain extension and microcrystallization; 2) gelation and demicrocrystallization; 3) microphase separation and film‐formation. This work promotes the understanding of the microstructure evolution and film‐formation mechanism of RPUFs, which can be used as the theoretical guidance for the controllable preparation of high‐performance products based on RPUFs. [ABSTRACT FROM AUTHOR]

d‐Allulose, a C‐3 epimer of d‐fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low‐calorie nature, d‐allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d‐allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high‐sugar product. Substituting sucrose with d‐allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d‐allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d‐allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d‐allulose as a sucrose substitute in bakery product. Practical Application: This study elucidates the effect of d‐allulose as a low‐calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods. [ABSTRACT FROM AUTHOR]

Summary: Algal oil emulsion gel candies were prepared by a cold‐set gelation method, and the oxidative stability was analysed. Then, the release of algal oil and the microstructural changes of gel candies were investigated under in vitro simulated digestion conditions. The formula of gel candy was found to be 65% sucrose, 5% algal oil emulsion, 1.8% sodium alginate, 1.2% high methoxy pectin and 2% D‐glucono‐δ‐lactone. Cold‐set gel candies loaded with algal oil emulsion had good oxidative stability. Emulsion gel candies could maintain a relatively intact gel network structure in a gastric fluid environment, in which the DHA release rate was less than 5%, whereas the gel structure was loosened at 30 min of digestion in simulated intestinal fluid and destroyed at 60 min, with a release rate of about 75%. Altogether, these results lay a theoretical foundation for facilitating the development of novel DHA functional foods. [ABSTRACT FROM AUTHOR]

Non‐invasive electrodes for recording and delivering electric signals to the human body are crucial for health monitoring and rehabilitation applications. However, high‐fidelity signal recording or delivery with epidermal electrodes remains a challenge due to the need for shape customization, to account for the variance of body morphology among individuals, and the need for conformal contact, to accommodate creviced skin surfaces, intricate curves, and moving bodies. In this study, a conductive and self‐adhesive hydrogel for direct ink writing of wearable electrodes on the skin is presented, utilizing physical cross‐linking mechanisms between bio‐based polymers. With a fast gelation time and a facile fabrication method, the printed hydrogel achieves a 0.40 mm resolution via handheld 3D printers. Compared with silver/silver chloride (Ag/AgCl) coated gel electrode standards, the hydrogel electrode formed in situ achieves a higher signal‐to‐noise ratio by 88%, for the monitoring of forearm muscle biopotential and decreases the required current from 3.5 to 2.25 mA, for the functional electrical stimulation for eye closure. The lowered contact impedance of the hydrogel electrode is attributed to its sol–gel transition in situ on the skin, demonstrating its potential to enable future healthcare applications with improved personalization, efficiency, and comfort. [ABSTRACT FROM AUTHOR]

Soaking and germination are processes used to improve nutritional characteristics in rice especially concerning γ‐aminobutyric acid (GABA) and phenolic compounds. In contrast, during these processes the activation of enzymes may affect the rice starch. Hence, the current investigation aims to understand the impact of soaking and germination processes on starch structure in terms of morphological, texture, physicochemical and gelatinization properties of non‐germinated rice starch (NGRS), soaked rice starch (SRS), and germinated rice starch (GRS). It is observed that soaking and germination cause changes in granule surface and reduce relative crystallinity (27.40–26.08 and 27.40–25.65%) and enthalpy (9.69–8.81 and 9.69–8.37%) compared with NGRS. Unexpectedly, germination affects the gel strength during cooling showing an increase of maximum peak force (0.28 N), demonstrating that the gel of GRS is firmer than NGRS and SRS. The findings are useful to provide bases for utilization of soaked and germinated rice starches in developing products for the food industry. [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]

Plant-based proteins are increasingly being utilized as they are sustainable, economical, and can enhance the organoleptic properties of food products. This study investigated the effect of extraction and isolation techniques (alkaline extraction & isoelectric precipitation and salt extraction & micellization) on the functional properties ((solubility, water holding and oil absorption capacity (WHC/OAC), emulsifying activity and stability index (EAI/ESI), foaming capacity and stability (FC/FS), and gelation)) of Moringa oleifera protein isolates. The effect of ionic strength (0.2–1.0 M NaCl) and pH (2–10) on the functional properties were also investigated. Salt extraction & micellization produced an isolate with a high solubility at 0.8 M NaCl and pH 10 (98.1%, 91.8%), EAI at 0.6 M NaCl and pH 6 (56.2 m2/g, 77.0 m2/g), and ESI at 0.8 M NaCl and pH 4 (64.4 min, 243.5 min). Alkaline extraction & isoelectric precipitation resulted in an isolate with a high WHC at 0.6 M NaCl and pH 10 (5.8 g/g, 4.0 g/g), OAC (4.9 g/g), FC at 0.4 M NaCl and pH 2 (203.3%, 163.3%), and gelation at 0.2 M NaCl, 0.4 M NaCl, and pH 8 (20.0%). Both extraction methods can be applied in the valorization of M. oleifera seedcake. Micellized isolate could be used in food emulsions due to better emulsifying properties, while isoelectric isolate can be applied in meats and sauces, owing to better water holding and oil absorption capacity. M. oleifera protein isolates are promising plant-based proteins that can be used in food formulations or to replace animal-derived proteins in food. [ABSTRACT FROM AUTHOR]

[Display omitted] It remains a big challenge to fabricate low / medium internal phase gel emulsion for the safe wound dressing with low stimulation to the skin. Herein, utilizing the self-assembly and gelation of amphiphilic herbal small molecule-glycyrrhizic acid (GA) derived from traditional Chinese medicine, a new type of supramolecular gel emulsion (SGE) with antibacterial activity and low / medium internal phase was proposed. In the SGE, the oil droplets were stabilized by the nanofibers self-assembled from GA, and the SGE was formed by the supramolecular assembly of GA nanofibers in the presence of Pickering emulsions. As a result, under low / medium internal phase (φ = 30–50 %), SGEs could be readily prepared. Antibacterial tests demonstrated that the growth of gram-positive Staphylococcus aureus (S. aureus) and gram-negative Escherichia coli (E. coli) could be effectively inhibited by the SGE. Additionally, compared to high internal phase SGE, SGE with φ = 50 % displayed lower cytotoxicity and a positive impact on the healing process of infectious diabetic wounds. This work provided a novel approach for constructing low / medium internal phase gel emulsion via herbal small molecule-based supramolecular assembly. [ABSTRACT FROM AUTHOR]

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]

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]