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Reconcentrating the Ionic Liquid EMIM-HSO Using Direct Contact Membrane Distillation.
Molecules
January 2025
Department of Chemical Engineering, Louisiana Tech University, 600 Dan Reneau Drive, P.O. Box 10348, Ruston, LA 71272, USA.
Adequate water supplies are crucial for missions to the Moon, since water is essential for astronauts' health. Ionic liquids (ILs) have been investigated for processing metal oxides, the main components of lunar regolith, to separate oxygen and metals. The IL must be diluted in the process.
View Article and Find Full Text PDFSystemic Mechanisms of Ionic Regulation in Carcinogenesis.
Cancers (Basel)
January 2025
Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada.
Cancer is a complex disease characterized by uncontrolled cell proliferation at various levels, leading to tumor growth and spread. This review focuses on the role of ion homeostasis in cancer progression. It describes a model of ion-mediated regulation in both normal and cancerous cell proliferation.
View Article and Find Full Text PDFGellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture.
Foods
January 2025
Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this study, the improvement in EBY quality by gellan gum and its underlying mechanism were investigated.
View Article and Find Full Text PDFThe Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
Foods
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
View Article and Find Full Text PDFBiocomposite Polyvinyl Alcohol/Ferritin Hydrogels with Enhanced Stretchability and Conductivity for Flexible Strain Sensors.
Gels
January 2025
State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China.
Protein-based hydrogels with stretchability and conductivity have potential applications in wearable electronic devices. However, the development of protein-based biocomposite hydrogels is still limited. In this work, we used natural ferritin to develop a PVA/ferritin biocomposite hydrogel by a repetitive freeze-thaw method.
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