Li, Jing Chen, Liuchi Zeng, Chunmei Liu, Yiwen Gong, Qimei Jiang, Hongwei
Published in
Head & face medicine
During the obturation procedure, sealer extrusion occurs in some cases. iRoot SP is a kind of bioceramic sealer with superior physicochemical and biological properties. This article reports the outcome of iRoot SP extrusion in root canal treatment and the potential factors associated with the outcome. Ninety-nine patients and one hundred and eighty...
Mai, van Than Rieger, Romain Chatelin, Robin Courtial, Edwin-Joffrey Boulocher, Caroline
The purpose of this study is to develop a numerical strategy able to compute and predict the flow-induced orientation of the fibers within an hydrogel during extrusion-based 3D printing process. The probability distribution function approach was used to describe the orientation of a fiber population. This approach was coupled to a computational flu...
Bamidele, Oluwaseun Peter Amiri-Rigi, Atefeh Emmambux, Mohammad Naushad
Published in
Food chemistry
The main limitation associated with the oral delivery of ascorbyl palmitate, a potent food antioxidant, is its susceptibility to oxidative deterioration. The main objective of the current research was to encapsulate ascorbyl palmitate into corn starch matrix using extrusion cooking and evaluate its release behavior and oxidative stability. Results ...
McGilvery, Wyatt Hasson, Christian Wongworawat, Montri Daniel Witkos, Maciej
Published in
Journal of Medical Cases
Open fractures that produce an extruded long bone diaphysis, such as this case, are an exceedingly rare incident, with even fewer cases documented, leading to difficult medical decision-making for the operative management of such situations. Options for operative management include replantation following sterilization of the extruded fragment, bone...
Hu, Shuai Zhu, Shuilan Luo, Jing Ouyang, Linghua Feng, Jianxiong Zhou, Jinying
Published in
Food chemistry
Extrusion cooking is a green technology to manufacture distiller's grain food. In this study, effects of extrusion on the physicochemical properties and antioxidant potential of Baijiu vinasse protein isolate were investigated. Results showed that extrusion could effectively reduce the particle size (reduced from 275.07 ± 3.60 to 120.30 ± 1.13 nm),...
Khanna, Astha Ayan, Bugra Undieh, Ada A Yang, Yunzhi P Huang, Ngan F
Published in
Journal of molecular and cellular cardiology
Three-dimensional (3D) bioprinting of cellular or biological components are an emerging field to develop tissue structures that mimic the spatial, mechanochemical and temporal characteristics of cardiovascular tissues. 3D multi-cellular and multi-domain organotypic biological constructs can better recapitulate in vivo physiology and can be utilized...
Wu, Yong Xiao, Zhiwen Jiang, Xu Lv, Chongfu Gao, Jinyan Yuan, Juanli Shan, Lingke Chen, Hongbing
Published in
Journal of food science and technology
Wheat flour was extruded using a single- and double-screw extruder at 130, 150, and 170 °C, respectively, to determine the effect of extrusion on the content and possible modifications of protein in wheat flour. Regarding to proteins, their yield under non-reducing extraction conditions (in SDS only) decreased to one-third after extrusion-but remai...
Elalami, Doha Aouine, Mouna Monlau, Florian Dumon, Claire Hernandez Raquet, Guillermina Barakat, Abdellatif
This paper aims to investigate the effect of extrusion at high solid loading on corn stover (CS) properties and its enzymatic hydrolysis. This biomass was extruded under different screw speeds and different solid loadings and the impact of these parameters on physicochemical properties was evaluated. It was found that lignocellulosic components wer...
Nisov, Anni Nikinmaa, Markus Nordlund, Emilia Sozer, Nesli
Published in
Food research international (Ottawa, Ont.)
This study investigated the effect of pH on fibrous structure formation (protein alignment) during high-moisture extrusion processing of gluten, rice protein, as well as pea protein concentrate, and isolate. The pH of the raw material was shifted to 5 and 7 in water suspension with an acid or base and freeze-dried, after which, conductivity, solubi...
Kantrong, Hataichanok Klongdee, Supakchon Jantapirak, Suveena Limsangouan, Nipat Pengpinit, Worapol
Published in
Journal of food science and technology
This work aimed to investigate the effects of extrusion temperature (100 105 and 110 °C) and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190 °C)) on physical and functional properties of third-generation snack containing purple sweet potato and butterfly pea flower. Snack qualities in terms of physical properties (...
