Journal Name:LWT - Food Science and Technology
Journal ISSN:
IF:0
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Number of Articles Per Year:0
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LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-03-28 , DOI:
10.1177/08853282231160212
Comparative investigations on environmentally triggered drug delivery and wound healing characteristics of flexible hydrogel composites, Chitosan-Gelatin (C/G) and 2-Hydroxyethyl Methacrylate-Gelat...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-03-27 , DOI:
10.1177/08853282231152128
Three-dimensional (3D)-printed scaffolds are a new strategy to fabricate biomaterials for treating bone defects. Here, using a 3D-printing technique, we fabricated scaffolds consisting of gelatin (...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-03-07 , DOI:
10.1177/08853282231157623
Using injectable hydrogels loaded with mesenchymal stem cells (MSCs) to repair chondral defects is a new trend of cartilage tissue engineering in recent years. In this study, hyaluronic acid (HA) h...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-06-17 , DOI:
10.1177/08853282231184294
In this study, biodegradable oxidized methacrylated alginate (OMA) hydrogels with controllable mechanical properties were engineered. An ionic and photo cross-linking combination was employed to fabricate dual cross-linked hydrogels. By altering the degree of methacrylation and polymer concentration, hydrogels with an elastic modulus of 4.85 ± 0.13 to 21.02 ± 0.91 kPa, controllable swelling, and degradation kinetics, and cross-link density in the range of 1.0 × 10-5 to 6.5 × 10-5 mol/cm3 were obtained. Moreover, evaluating the effect of cross-linking sequence on the hydrogels' mechanical properties demonstrated that in comparison to the hydrogels fabricated by ionic cross-linking followed by photo-polymerization, hydrogels produced by photo-polymerization followed by ionic cross-linking retain a stiffer gel network with more compact structure. Cytocompatibility examination was performed via MTT assay against L929 fibroblasts, and all the hydrogel samples demonstrated high cell viability (>80%). The findings demonstrate the significant effect of the sequence of cross-linking as a novel tool to tune the OMA hydrogel's final properties which can serve as a useful platform for tissue engineering applications.
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-02-21 , DOI:
10.1177/08853282231156484
Chronic wounds are the outcome of an imbalanced inflammatory response caused by sustenance of immune microenvironment. In this context, tissue engineered graft played great role in healing wounds b...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-04-25 , DOI:
10.1177/08853282231170346
Bone regeneration can be accomplished through osteogenesis, osteoinduction, and osteoconduction mechanisms. This study aimed to investigate the properties of the PRF scaffold with tricalcium phosph...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-03-06 , DOI:
10.1177/08853282231151375
The metal gallium holds great promise in the fight against infection by disrupting bacterial iron metabolism through a “Trojan horse” technique. It is well worth trying to investigate the potential...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-05-04 , DOI:
10.1177/15280837231171312
Cotton fibers can be used to produce nonwovens suitable for numerous single use applications including hygiene, wipes, and medical products among others. Cotton comprises a relatively small amount ...
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-07-15 , DOI:
10.1177/08853282231189931
Even though it is a common occurrence in practice, maintaining haemostasis can sometimes become a challenging issue in case of trauma, perioperative period, coagulation disorders, cancers, etc. Hemostatic materials are extensively used to assist in the cessation of bleeding. However, the definition of efficiency of haemostasis varies between intended procedures. This paper explores the feasibility of incorporating agents to increase the efficiency of local haemostasis. Pectin or β -D galacto hexopyranuronic acid/β Gal A, a structural polysaccharide widely present in terrestrial plants having an intrinsic hemostatic potential, is blended with gelatin and is explored in modulating passive haemostasis. The sponges are physico chemically characterized, and their hemostatic efficiency is evaluated in vitro using various assays. Biocompatibility evaluation is done by in vitro cytotoxicity assay. The results suggest that this biopolymer combination is a promising candidate for hemostatic control.
LWT - Food Science and Technology ( IF 0 ) Pub Date: 2023-05-04 , DOI:
10.1177/23259671231166371
Background:The Latarjet procedure is recommended to treat recurrent anterior shoulder instability with glenoid bone loss. Longer return-to-sport (RTS) times have been reported after the open Latarj...
Supplementary Information
| Self Citation Rate | H-index | SCI Inclusion Status | PubMed Central (PML) |
|---|---|---|---|
| 0 | Not |