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Objectives: To analyse and compare the functionality of extraluminal and intraluminal artificial urinary sphincters (AUSs), an in silico procedure has been defined and applied. Design and reliability assessments of the AUS are typically performed using a clinical approach, which does not provide data on mechanical stimulation of urethral tissues. Mechanical stimulation may determine tissue degeneration, such as urethral atrophy or erosion, the main causes of AUS failure.
View Article and Find Full Text PDFComparison of biomechanical characteristics of the Schneiderian membrane with different transcrestal sinus floor elevation techniques using three-dimensional finite element analysis.
BMC Oral Health
January 2025
Affiliated Stomatological Hospital, School of Stomatology, Southern Medical University, Guangzhou, People's Republic of China.
Objective: The aim of this study was to establish a three-dimensional finite element (FE) hydraulic pressure technique model and compare the biomechanical characteristics of the osteotome technique and the hydraulic pressure technique using three-dimensional finite element analysis (FEA).
Methods: Three FE models were created: the hydraulic pressure technique (M1), the osteotome technique with a Ø 1.6-mm osteotome (M2), and the osteotome technique with a Ø 3.
Changes of digestive stability and potential allergenicity of high hydrostatic pressure-treated ovalbumin during in vitro digestion.
Food Chem
January 2025
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address:
Food allergens are defined by their stability during digestion, with allergenicity largely influenced by resistance to enzymatic hydrolysis. Ovalbumin (OVA), a major egg protein, is a significant contributor to food allergies, particularly in children. Our previous work demonstrated that high hydrostatic pressure (HHP) treatment reduces OVA allergenicity by disrupting conformational epitopes and altering its structure.
View Article and Find Full Text PDFBreaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.
Food Chem X
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins.
View Article and Find Full Text PDFEffects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch.
Food Chem X
January 2025
College of Tea Science, Yunnan Agricultural University, Kunming 650500, China.
This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology of WMS and complete swelled granules of LAS and HAS with different degree of gelatinization (DG) values, 92.86, 59.
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