This is due to a process called "gelation" where the yolk's protein molecules clump and make the liquid harder. Egg content also expands when frozen, which causes whole eggs to crack and leak.

UChicago Pritzker Molecular Engineering study could lead to better brain-machine interfaces, biosensors, and pacemakers ...

A new hydrogel semiconductor from the University of Chicago offers a groundbreaking solution for bioelectronics, blending ...

The University of Chicago researchers state that this hydrogel-based semiconductor could be used in various bioelectronics, ...

Let’s change our perspective’ The typical way of making a hydrogel is to take a material, dissolve it in water, and add the gelation chemicals to puff the new liquid into a gel form.

The major challenge in the synthesis of these multilayered hydrogels was controlling the kinetics of gelation such that polymer entanglement does not occur. This results in the formation of ...

To further stabilize the gel and enhance its reproducibility, the researchers removed oxygen from the polymer solution before ...

During a fun and intense four days, they learned about the curdling process to make cheese, the gelation process to make chocolate mousse, and the spherification process to make honey pearls and ...

PoLoPo, a molecular farming startup that grows proteins in potatoes, has signed a Memorandum of Understanding with the global ...

negatively charged nanoparticles bound to a fluid area of the membrane induced gelation, whereas positively charged nanoparticles turned gelled areas into a fluid state. Experiments with liposomes ...

We are interested in understanding the behavior of polysaccharides in dispersed systems: their emulsifying properties and capacity to inhibit lipid oxidation, gelation, and formulation into aerogels.

Due to the nature of micellar-packing gelation, which allows it to be moved and transferred easily, it is regarded as one of the best printable hydrogels. Furthermore, the viscosity of TissueFab ...