The injectable hydrogel loading cannabidiol to regulate macrophage polarization in vitro for the treatment of chronic enteritis by Ye Wang, Xingming Ji, Xinyi Wang, Mengyu Sun, Cheng Li, Dongmei Wu

“…Cannabidiol (CBD) has significant anti-inflammatory and antioxidant activities, but it is limited by its characteristics of fat solubility and low bioavailability. This study aims to treat chronic inflammatory bowel disease by preparing a CBD-loaded hydrogel system (GelMA + CBD) that can deliver CBD in situ and improve its bioavailability through slow release. …”
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A Strategy for the Production of Single-Cell Proteins by the Efficient and Continuous Fermentation of Hydroxide Bacteria Under Gas Fermentation by Shuai Fu, Longyu Gou, Ke Long, Lanchai Chen, Dingrong Cai, Yue Lu

“…Gas fermentation is a process of microbial fermentation that uses gas substrates (such as hydrogen, carbon dioxide, etc.) which faces several challenges, mainly including the low solubility of gas substrates, the danger of hydrogen and oxygen mixing, and the optimization of fermentation conditions. …”
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High temperature mechanical properties of diffusion welded alloy 800H by Jong-Bae Hwang, Injin Sa, Eung-Seon Kim, Dong-Hyun Lee

“…Surface treatment was performed on Alloy 800H to transform the solubility product (Ksp) to exceed the reaction quotient (Q). …”
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Solvent solutions: Comparing extraction methods for edible oils and proteins in a changing regulatory landscape. Part 4: Impacts on energy consumption☆ by Carré Patrick, Piofczyk Thomas, Bothe Sarah, dev Borah Chandra, Hadjiali Sara

“…For other solvents, retention rates are estimated using the Hansen solubility parameter δh. Energy requirements for meal desolventization are calculated, considering factors such as solvent properties, marc composition, and steam usage. …”
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Mathematical modeling and QSPR analysis of hepatitis treatment drugs through connection indices an innovative approach by Khalil Hadi Hakami, Abdul Rauf Khan, Muhammad Ali

“…Various parameters, including solubility, metabolic stability, toxicity, permeability, and transporter effects, depending on the physical and chemical properties of the treatment, impact the efficacy of biopharmacological design.Increasingly, computational approaches have become indispensable in the discipline of pharmaceutical discoveries and development. …”
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Residue-resolved insights into the stabilization of therapeutic proteins by excipients: A case study of two monoclonal antibodies with arginine and glutamate by Tobias M. Prass, Patrick Garidel, Lars V. Schäfer, Michaela Blech

“…Furthermore, the aggregation and solubility propensity predicted by commonly used in silico tools do not align with the preferential excipient-interaction sites identified by the MD simulations, suggesting that different physicochemical mechanisms are at play.…”
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Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents by Yu Li, Yuqian Qiao, Yuxuan Zhu, Wangyang Shen, Weiping Jin, Dengfeng Peng, Qingrong Huang

“…Oleosin consisted of two district types, with oleosin-H (16–17 kDa) being the part of the molecule with limited water solubility, while oleosin-L (13–14 kDa) constituted the non-soluble part. …”
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Formulation and optimisation of bedaquiline nanoemulsions for the potential treatment of multi drug resistant tuberculosis in paediatrics using quality by design by Taiwo Oreoluwa Ajayi, Madan Sai Poka, Bwalya Angel Witika

“…In conclusion, these NEs have great potential for improving solubility, drug delivery, and administration of BDQ. …”
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Properties, Antioxidant and Antibacterial Activity of Southern Meagre Fish (<i>Argyrosomus hololepidotus</i>) Skin Gelatin Reinforced with Clove Bud Extract by Parvin Rostami, Ali Taheri, Mostafa Ghaffari

“…Additionally, the films’ water solubility diminished as the concentration of CE increased (89.20 to 69.04%) (<i>p</i> < 0.05). …”
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Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product by Asha Kumari, Nutan Kaushik, Rasa Slizyte, Khushboo .

“…The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. …”
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Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications by Yihong Deng, Sierra Kolodjski, Grace Lewis, Gary Onan, Youngmi Kim

“…Films produced at 90 °C, with 88.65 % protein denaturation, exhibited superior mechanical properties and lower water solubility compared to WPI films treated at lower temperatures. …”
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On Entropy Measures and Eccentricity-Based Descriptors of Polyamidoamine (PAMAM) Dendrimers by Zhi-Hao Hui, Asfand Fahad, Muhammad Imran Qureshi, Rida Irfan, Aneesa Shireen, Zahid Iqbal, Rahma Alyusufi

“…This structure design prepares for various unique properties of dendrimers, including monodispersity, multivalency, uniform size, globular shape, water solubility with hydrophobic internal cavities, and a high degree of branching. …”
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Sea Ice Modulates Air–Sea Methane Flux in the Southern Ocean by Gong Zhang, Qinghua Yang, Bo Han, John Prytherch, Brett F. Thornton, Dake Chen

“…The strongest downward CH4 fluxes occurred in areas of low sea ice concentration (10%–40%), where sea‐ice melting resulted in low temperature and salinity, increasing CH4 solubility. The CH4 fluxes are weak in regions of high sea ice concentration (>50%) due to the blocking effect of sea ice. …”
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Preparation and Assessment of Surface and Functional Properties of Protein Blends from Moringa oleifera and Monodora myristica Seeds by A. E. Samuel, Y. B. Hyeladzira, S. I. Hussaina, F. Muhammad, Y. K. Adamu, N. Halliru, S. Mukhtar

“…The protein blends exhibited foaming and solubility properties which were dependent on pH, whereas their swelling characters were influenced by temperature. …”
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Semisynthesis of Derivatives of Oleanolic Acid from Syzygium aromaticum and Their Antinociceptive and Anti-Inflammatory Properties by Sibusiso Rali, Opeoluwa O. Oyedeji, Olukayode O. Aremu, Adebola O. Oyedeji, Benedicta N. Nkeh-Chungag

“…In conclusion, semisynthesis of oleanolic acid yielded several derivatives with improved solubility and enhanced analgesic and anti-inflammatory properties.…”
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Effect of Defatting Method on Japanese Quince (<i>Chaenomeles japonica</i>) Fruit Seed Protein Isolate Technological Properties by Danija Lazdiņa, Dalija Segliņa, Zaiga Anna Zvaigzne, Aldis Butlers, Inga Ciproviča

“…Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). …”
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Elucidating the Mechanism of Action of Umami-Enhancing Peptides Derived from Chicken Based on Molecular Simulation by ZHANG Jingcheng, HE Wei, LIANG Li, ZHANG Yuyu

“…The results indicated that all three umami-enhancing peptides exhibited good water solubility and non-toxicity and had an additive effect on the umami taste of 0.35% glutamic acid solution. …”
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Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties by R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, C. V. L. Jayasinghe

“…Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher (p<0.05) than those of commercial wheat flour. …”
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Comparative Direct Compression Property of a Novel Pregelatinized Starch in Paracetamol Tablets by Tamrat Balcha Balla, Nisha Mary Joseph, Anteneh Belete

“…Taro Boloso-I starch was pregelatinized, and its properties including amylose to amylopectin ratio, densities, flow properties, swelling power, water solubility index, particle morphology, moisture content, and moisture sorption profile were evaluated. …”
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Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough by Xuhua Liu, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, Ligong Zhai

“…Treatment with whole wheat flour had a significant impact on the color, solubility, and swelling. As the cooking time increased, the initial temperature (To), peak temperature (Tp), and final temperature (Tc) of pasting and enthalpy (Hp) decreased. …”
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