The increasing use of nanoparticles across all sectors has led to some concerns within the food industry, as nanoparticles do not necessarily behave the same way as their larger counterparts. A new study by Stanford University researchers showed that mesoporous silica, a common food additive, can react with key biomolecules, which could lead to increased oxidative stress in the body.
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Light that moves and molds gels Researchers at the University of Pittsburgh have demonstrated a biomimetic response in hydrogels—a material that constitutes most contact lenses and microfluidic or fluid-controlled technologies.…
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