St. Cyril’s College develops hydrogel coating extending fruit and vegetable shelf life, addressing limitations of traditional preservation methods.

In an advance that could prevent that kind of device failure, MIT engineers have found a simple and general way to eliminate fibrosis by coating devices with a hydrogel adhesive. This adhesive ...

To solve this problem, researchers designed a hydrogel coating using calcium alginate and chitosan, which is loaded with an anti-inflammatory drug called dexamethasone sodium phosphate.

In a recent development published in Engineering, researchers have introduced a novel hybrid keratin (KE) hydrogel integrated with liquid metal (LM), offering new possibilities for monitoring the ...

A team of researchers from Adoor St Cyril’s College has developed a hydrogel-based coating that keeps vegetables and fruits fresh for up to 30 days, depending on the kind of produce ...

This cutting-edge nanocomposite hydrogel combines alginate, temperature-sensitive polymer poly(N-isopropylacrylamide) (PNIPAM), and NIR-II-responsive carbon nanotubes (CNTs), where alginate and ...