Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Simon D, Connell"'
Publikováno v:
Nano Select, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract Aqueous multiphasic systems have attracted a great deal of interest recently owing to the growing demands of sustainability for the development of stable “oil‐free” emulsions, often complicated by their limited stability against drople
Externí odkaz:
https://doaj.org/article/48dc7247041f402c86ba0f710219dc1e
Autor:
Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, Anwesha Sarkar
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-15 (2023)
Abstract With the resource-intensive meat industry accounting for over 50% of food-linked emissions, plant protein consumption is an inevitable need of the hour. Despite its significance, the key barrier to adoption of plant proteins is their astring
Externí odkaz:
https://doaj.org/article/3854d5356517473cbf2be0d55053dd47
Autor:
Sophie A. Meredith, Yuka Kusunoki, Simon D. Connell, Kenichi Morigaki, Stephen D. Evans, Peter G. Adams
Publikováno v:
The Journal of Physical Chemistry B. 127:1715-1727
Publikováno v:
Nanoscale Advances. 5:1102-1114
Nanoscale friction of protein involves a subtle interplay between adhesion to the surface, protein hydration, load and affinity towards the surface.
Autor:
Radwa H. Abou-Saleh, Mercedes C. Hernandez-Gomez, Sam Amsbury, Candelas Paniagua, Matthieu Bourdon, Shunsuke Miyashima, Ykä Helariutta, Martin Fuller, Tatiana Budtova, Simon D. Connell, Michael E. Ries, Yoselin Benitez-Alfonso
Publikováno v:
Nature Communications, Vol 9, Iss 1, Pp 1-13 (2018)
Despite their importance in plant development and defence the properties of (1,3)-β-glucan remain largely unknown. Here, the authors find that addition of (1,3)-β-glucans increases the flexibility of cellulose and its resilience to high strain, an
Externí odkaz:
https://doaj.org/article/59e67a1bb0b349f58338a37f36a87bdb
Autor:
Nicholas W. M. Edwards, Emma L. Best, Simon D. Connell, Parikshit Goswami, Chris M. Carr, Mark H. Wilcox, Stephen J. Russell
Publikováno v:
Science and Technology of Advanced Materials, Vol 18, Iss 1, Pp 197-209 (2017)
Healthcare associated infections (HCAIs) are responsible for substantial patient morbidity, mortality and economic cost. Infection control strategies for reducing rates of transmission include the use of nonwoven wipes to remove pathogenic bacteria f
Externí odkaz:
https://doaj.org/article/a6aa245cc1d84e2880edc0baa9153542
Autor:
Elena Mancuso, Chiara Tonda-Turo, Chiara Ceresa, Virginia Pensabene, Simon D. Connell, Letizia Fracchia, Piergiorgio Gentile
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 7 (2019)
The use of antibiotics has been the cornerstone to prevent bacterial infections; however, the emergency of antibiotic-resistant bacteria is still an open challenge. This work aimed to develop a delivery system for treating soft tissue infections for:
Externí odkaz:
https://doaj.org/article/9688a3a8d41b468ea3c3ed3f27e02b46
Autor:
Sunjie Ye, Andy P. Brown, Ashley C. Stammers, Neil H. Thomson, Jin Wen, Lucien Roach, Richard J. Bushby, Patricia Louise Coletta, Kevin Critchley, Simon D. Connell, Alexander F. Markham, Rik Brydson, Stephen D. Evans
Publikováno v:
Advanced Science, Vol 6, Iss 21, Pp n/a-n/a (2019)
Abstract 2D metal nanomaterials offer exciting prospects in terms of their properties and functions. However, the ambient aqueous synthesis of atomically‐thin, 2D metallic nanomaterials represents a significant challenge. Herein, freestanding and a
Externí odkaz:
https://doaj.org/article/04d2979dc3814fe0bfbb6988ca6688ab
Publikováno v:
Journal of Thrombosis and Haemostasis. 20:6-16
Polymeric fibrin displays unique structural and biomechanical properties that contribute to its essential role of generating blood clots that stem bleeds. The aim of this review is to discuss how the fibrin clot is formed, how protofibrils make up in
Autor:
Mary C. Okeudo-Cogan, Brent S. Murray, Rammile Ettelaie, Simon D. Connell, Stewart J. Radford, Stuart Micklethwaite, Anwesha Sarkar
Publikováno v:
Food Hydrocolloids. 140:108606