Zobrazeno 1 - 10
of 268
pro vyhledávání: '"Paula Moldenaers"'
Autor:
Tess De Maeseneer, Lana Van Damme, Merve Kübra Aktan, Annabel Braem, Paula Moldenaers, Sandra Van Vlierberghe, Ruth Cardinaels
Publikováno v:
Gels, Vol 10, Iss 3, p 167 (2024)
The tissue engineering field is currently advancing towards minimally invasive procedures to reconstruct soft tissue defects. In this regard, injectable hydrogels are viewed as excellent scaffold candidates to support and promote the growth of encaps
Externí odkaz:
https://doaj.org/article/fe3d76ea52ab4839a8369cd3db7362e5
Autor:
Huawei Qiao, Botuo Zheng, Gang Zhong, Zhicong Li, Ruth Cardinaels, Paula Moldenaers, Khalid Lamnawar, Abderrahim Maazouz, Canpei Liu, Huagui Zhang
Publikováno v:
Macromolecules. 56:647-663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50d3f91cf544f0dc538df1103fa93aac
https://doi.org/10.1021/acs.macromol.2c01973
https://doi.org/10.1021/acs.macromol.2c01973
Autor:
Ramesh Subramani, Alicia Izquierdo-Alvarez, Pinaki Bhattacharya, Mathieu Meerts, Paula Moldenaers, Herman Ramon, Hans Van Oosterwyck
Publikováno v:
Frontiers in Materials, Vol 7 (2020)
Polyacrylamide (PAM) hydrogels are commonly used as substrates for cell mechanical and mechanobiological studies because of their tunable stiffness and ease of handling. The dependence of bulk rheological and local elastic properties (assessed by Ato
Externí odkaz:
https://doaj.org/article/a292c8a7e4da42098d31aa9b4f1d480c
Autor:
Haibin Cai, Botuo Zheng, Deqin Zhu, Yaqiong Wu, Ruth Cardinaels, Paula Moldenaers, Zhuofan Shen, Yu Sheng, Hu Zhu, Kai Yu, Huagui Zhang
Publikováno v:
Applied Surface Science, 630:157393. Elsevier
Spin-coated blend films with complex phase-separated morphology find broad applications while precise tailoring of the morphology is still challenging. In this study, graphene oxide (GO)-based Janus nanosheets were synthesized by interfacial polymeri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac2e2656d79d457dfdc0f48dedc36462
https://doi.org/10.1016/j.apsusc.2023.157393
https://doi.org/10.1016/j.apsusc.2023.157393
Autor:
Jessika N. Humerez-Flores, Sarah H. E. Verkempinck, Clare Kyomugasho, Paula Moldenaers, Ann M. Van Loey, Marc E. Hendrickx
Publikováno v:
Foods, Vol 10, Iss 7, p 1586 (2021)
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties
Externí odkaz:
https://doaj.org/article/df0b33d295f144fd8df25fbaec6addab
Autor:
Ruth Cardinaels, Yurij A. Antonov, Paula Moldenaers, Clare Kyomugasho, Marc Hendrickx, Miete Celus, Irina L. Zhuravleva
Publikováno v:
Journal of Thermal Analysis and Calorimetry, 147(11), 6271-6286. Springer
In this paper, effects of pectin varying in overall charge (OCH) and local charge density (LCD) on the structure and thermal stability of Lysozyme (lys) are studied. The secondary and local tertiary structures of lys undergo at pH 5.1 a two-step chan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43a6a7c40237e4400c1fa9fbadb17b5c
https://doi.org/10.1007/s10973-021-10954-5
https://doi.org/10.1007/s10973-021-10954-5
Autor:
Helene Van Ammel, Joana Ferreira, Axel Kruitwagen, Senne Fransen, Paula Moldenaers, Simon Kuhn, Ruth Cardinaels
Publikováno v:
International Journal of Multiphase Flow, 156:104166. Elsevier
The migration of non-Brownian particles inside a droplet subjected to shear flow is investigated. The viscosity ratio, particle concentration, particle to droplet size ratio and capillary number are systematically varied. It was observed that particl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24f81fcc1fe28d3e3b5a4b52ed9dbd28
http://www.scopus.com/inward/record.url?scp=85135315043&partnerID=8YFLogxK
http://www.scopus.com/inward/record.url?scp=85135315043&partnerID=8YFLogxK
Publikováno v:
Fuel. 345:128157
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e39e06f7aef79ac4cd882884d10efde
https://doi.org/10.1016/j.fuel.2023.128157
https://doi.org/10.1016/j.fuel.2023.128157
Autor:
Lucas Henrique Staffa, An-Sofie Huysecom, Sílvia Helena Prado Bettini, Paula Moldenaers, Marcelo Aparecido Chinelatto
Publikováno v:
Journal of Polymer Research. 29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b55f234c1e2e75f00c28b5dbe1626db5
https://doi.org/10.1007/s10965-022-03239-4
https://doi.org/10.1007/s10965-022-03239-4
Publikováno v:
Food Biophysics. 16:406-414
Ascorbic acid (AH2) is frequently included in wheat bread recipes to strengthen dough. We report here that its use increases dough extensional viscosity. However, its dough strengthening effect upon AH2 addition is more pronounced in yeasted dough sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19f6df39b846e277869299ef27459b3c
https://doi.org/10.1007/s11483-021-09679-7
https://doi.org/10.1007/s11483-021-09679-7