Alginate Cryogels as a Template for the Preparation of Edible Oleogels.

A high consumption of solid fats is linked to increased inflammation and a risk of cardiovascular diseases. Hence, in recent years, there has been increasing interest in the development of oleogels as a fat substitute in food products. Oleogels are edible gels that contain a large amount of liquid oils entrapped in a 3D network and that can potentially be applied to spreads, bakery goods, meat, and dairy products in order to lower their saturated fat content while maintaining a desirable food texture and mouthfeel.

Predicting Low-Modulus Biocompatible Titanium Alloys Using Machine Learning.

Titanium alloys have been present for decades as the main components for the production of various orthopedic and dental elements. However, modern times require titanium alloys with a low Young's modulus, and without the presence of cytotoxic alloying elements. Machine learning was used with aim to analyze biocompatible titanium alloys and predict the composition of Ti alloys with a low Young's modulus.