Therefore, in recent years, various reagents were investigated to prolong the contact time of drug molecules with the nasal mucosa, including lipid emulsions, surfactants, absorption enhancers, nanoparticle, and thermoreversible gel
. Among them, thermoreversible gel
is preferable in terms of patient comfort and flexibility, and it offers better accuracy in drug dosing, longer residence time, and well-controlled drug releasing.
Coatings -- Haoran Chen, Steffen Shellenberger, Markus Mahn, Rainer Schwarz and John Texter, Eastern Michigan University
The modified starch behaves as a thermoreversible gel
. So we have a food grade material prepared from native starch using an enzymatic process.
Operating like a modified computer printer, a cell-printing machine would use cell aggregates instead of inks and thermoreversible gel
instead of paper.
No other single hydrocolloid offers the same combination of functionalities, including its ability to form a thermoreversible gel
which melts at around body temperature to create good mouthfeel and intensive flavour and aroma release.
This pseudoplastic behavioural solution creates thermoreversible gel
 from 2% to 6% (w/v).
Here we report the synthesis of a sulfonic acid-doped PANI/Ag nanocomposite which possesses the characteristics of a thermoreversible gel
* Forms thermoreversible gels
: gels from 28[degrees]C to 42[degrees]C, and remelts at 65[degrees]C to 100[degrees]C, depending upon grade;
"Wherever gelling agents, stabilizers, binding agents, emulsifiers, film and foam formers or whipping agents are required, the natural product gelatine, practically invisible and neutral in taste, is the component of choice." He added, "The ability to form elastic clear thermoreversible gels
is one part of the success of gelatine.
This product forms soft thermoreversible gels
that have favorable food functionality.
Among its important properties, agar agar can form, at low concentrations, firm, rigid, and thermoreversible gels
However, the substitution of gelatin by starch is hampered because starch does not normally form thermoreversible gels
. But it's possible to create new or enhanced functionalities for starch by enzymatically changing its structural properties using glucosyltransferases, such as phosphorylases and branching enzymes.