Zobrazeno 1 - 10
of 145
pro vyhledávání: '"Ivan Donati"'
Publikováno v:
Gels, Vol 10, Iss 7, p 469 (2024)
Three-dimensional (3D) bioprinting technology enables the controlled deposition of cells and biomaterials (i.e., bioink) to easily create complex 3D biological microenvironments. Silk fibroin (SF) has recently emerged as a compelling bioink component
Externí odkaz:
https://doaj.org/article/5441278fee4b44ae99104f79b2b10ae8
Autor:
Sergio Paoletti, Ivan Donati
Publikováno v:
Polysaccharides, Vol 4, Iss 3, Pp 271-324 (2023)
Calorimetric (from both isothermal micro-calorimetry and DSC), chiro-optical, viscometric and rheological data on aqueous solutions of pectic acid and low-methoxyl pectin (LMP), published over decades from different laboratories, have been comparativ
Externí odkaz:
https://doaj.org/article/0ec79a3c666a466da59f178f747f80e3
Autor:
Pasquale Sacco, Francesco Piazza, Eleonora Marsich, Michela Abrami, Mario Grassi, Ivan Donati
Publikováno v:
Gels, Vol 10, Iss 2, p 94 (2024)
Agarose is a natural polysaccharide known for its ability to form thermoreversible hydrogels. While the effects of curing temperature and polysaccharide concentration on mechanical properties have been discussed in the literature, the role of ionic s
Externí odkaz:
https://doaj.org/article/b845675f09d248b6a44688998edb7d77
Autor:
Sergio Paoletti, Ivan Donati
Publikováno v:
Gels, Vol 8, Iss 12, p 784 (2022)
Pectate and alginate are among the most important biopolymers able to give rise to ionotropic gelation upon the addition of di- or multivalent counterions. The two ionic polysaccharides exhibit several common aspects of the gelation mechanism with ca
Externí odkaz:
https://doaj.org/article/5ec384ac0bbc48b48933f2f5b5d611a5
Autor:
Francesco Piazza, Matilde Colella, Giuseppe Cinelli, Francesco Lopez, Ivan Donati, Pasquale Sacco
Publikováno v:
Biomimetics, Vol 7, Iss 4, p 141 (2022)
Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. T
Externí odkaz:
https://doaj.org/article/b06f21caccc148b389e1ba5d5319041e
Publikováno v:
Gels, Vol 8, Iss 3, p 194 (2022)
Strain hardening, i.e., the nonlinear elastic response of materials under load, is a physiological response of biological tissues to mechanical stimulation. It has recently been shown to play a central role in regulating cell fate. In this paper, we
Externí odkaz:
https://doaj.org/article/8716fa53ecd144378eb30e22cb87a13e
Autor:
Lorenzo Marsili, Michele Dal Bo, Giorgio Eisele, Ivan Donati, Federico Berti, Giuseppe Toffoli
Publikováno v:
Polymers, Vol 13, Iss 16, p 2639 (2021)
Poly-N-Vinylcaprolactam (PNVCL) is a thermoresponsive polymer that exhibits lower critical solution temperature (LCST) between 25 and 50 °C. Due to its alleged biocompatibility, this polymer is becoming popular for biomedical and environmental appli
Externí odkaz:
https://doaj.org/article/420c89f9dc424adda09970fd93129300
Autor:
Pasquale Sacco, Sara Lipari, Michela Cok, Matilde Colella, Eleonora Marsich, Francesco Lopez, Ivan Donati
Publikováno v:
Gels, Vol 7, Iss 2, p 47 (2021)
In this contribution we report insights on the rheological properties of chia (Salvia hispanica) seed mucilage hydrogels. Creep experiments performed in steady state conditions allowed calculation of Newtonian viscosities for chia hydrogels with diff
Externí odkaz:
https://doaj.org/article/5cba2b0991b94bba9ea5907ea4e19f2e
Autor:
Chiara Pizzolitto, Michela Cok, Fioretta Asaro, Francesca Scognamiglio, Eleonora Marsich, Francesco Lopez, Ivan Donati, Pasquale Sacco
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 18, p 6831 (2020)
The present manuscript deals with the elucidation of the mechanism of genipin binding by primary amines at neutral pH. UV-VIS and CD measurements both in the presence of oxygen and in oxygen-depleted conditions, combined with computational analyses,
Externí odkaz:
https://doaj.org/article/27631920e11f4b6abecad14f3954f2ab
Autor:
Federica Vecchies, Pasquale Sacco, Eleonora Marsich, Giuseppe Cinelli, Francesco Lopez, Ivan Donati
Publikováno v:
Polymers, Vol 12, Iss 4, p 897 (2020)
A miscibility study between oppositely charged polyelectrolytes, namely hyaluronic acid and a lactose-modified chitosan, is here reported. Experimental variables such as polymers’ weight ratios, pH values, ionic strengths and hyaluronic acid molecu
Externí odkaz:
https://doaj.org/article/9fecec60b3c54efa972a3d90d10cddbd