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Liquid crystals (LCs) were discovered more than a century ago, and were, for a long time, treated as a physical curiosity, until the development of flat panel screens and display devices caused a revolution in the information display industry, and in fact in society. There would be no mobile phones without liquid crystals, no flat screen TVs or computer monitors, no virtual reality, just to name a few of the applications that have changed our whole world of vision and perception. All of these inventions are based on liquid crystals that are formed through a change in temperature, thermotropic LCs. However, there is another form of liquid crystals, described even earlier, yet much less talked about; the lyotropic liquid crystals that occur through the change of concentration of some molecules in a solvent. These are found in abundance in nature, making up the cell membranes, and are used extensively in the food, detergents and cosmetics industries. In this collection of articles by experts in their respective research areas, we bring together some of the most recent and innovative aspects of lyotropic liquid crystals, which we believe will drive future research and set novel trends in this field.

Lyotropic liquid crystals --- uniaxial nematic phase --- biaxial nematic phase --- stabilization of nematic phases --- micelle --- surfactants --- chromonics --- structure --- physico-chemical properties --- rods --- curved surface --- Potts --- liquid crystal --- graphene oxide --- lyotropic --- colloid --- nematic --- lyotropic liquid crystals --- SmC* phase --- chirality --- ferroelectricity --- hydrogen bonds --- hydration forces --- cellulose nanocrystals --- hydroxypropyl cellulose --- chiral nematic --- cholesteric liquid crystals --- colloidal suspensions --- kinetic arrest --- gelation --- glass formation --- coffee-ring effect --- bragg reflection --- chromonic --- amphiphilic --- colloidal --- application --- biaxial nematic transition --- field behavior --- diluted nematic systems --- lyotropic liquid crystal --- nanomaterial --- mesogen --- phase behavior

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The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.

ash content --- sorghum milling waste --- lipids --- compost --- oleic acid --- microbial oil --- bioprocess development --- glucoamylase --- fatty acid methyl esters --- oleaginous yeast --- integrated biorefineries --- biorefineries --- hydrophobic substrates --- food processing --- hydrophilicity --- biodiesel --- films --- biodegradability --- clarified butter sediment waste --- submerged fungal fermentation --- blood plasma protein powder --- Morchella --- hydrogels --- heat-induced gelation --- sustainability --- bacterial cellulose --- bioprocesses --- circular economy --- olive waste --- prebiotics --- Rhodosporidium toruloides --- carotenoids --- waste valorization --- glucosamine --- food-processing --- size exclusion chromatography (SEC) --- bioeconomy --- food waste valorization --- whey proteins --- arabinoxylan --- Ostwald ripening --- emulsion --- emulsifier --- food biotechnology --- drying method --- polysaccharides --- food packaging --- texture --- lactose esters --- morel mushrooms --- circular-economy --- solid state fermentation --- bioactive compounds --- edible films --- hydrolysis --- Aspergillus awamori

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Biopolymers including natural (e.g., polysaccharides, proteins, gums, natural rubbers, bacterial polymers), synthetic (e.g., aliphatic polyesters and polyphosphoester), and biocomposites are of paramount interest in regenerative medicine, due to their availability, processability, and low toxicity. Moreover, the structuration of biopolymer-based materials at the nano- and microscale along with their chemical properties are crucial in the engineering of advanced carriers for drug products. Finally, combination products including or based on biopolymers for controlled drug release offer a powerful solution to improve the tissue integration and biological response of these materials. Understanding the drug delivery mechanisms, efficiency, and toxicity of such systems may be useful for regenerative medicine and pharmaceutical technology. The main aim of the Special Issue on “Biopolymers in Drug Delivery and Regenerative Medicine” is to gather recent findings and current advances on biopolymer research for biomedical applications, particularly in regenerative medicine, wound healing, and drug delivery. Contributions to this issue can be as original research or review articles and may cover all aspects of biopolymer research, ranging from the chemical synthesis and characterization of modified biopolymers, their processing in different morphologies and hierarchical structures, as well as their assessment for biomedical uses.

curcumin --- pectin aerogels --- chitosan coating --- burst release --- controlled release --- Keratose --- drug-coated balloon --- paclitaxel --- drug delivery --- pre-clinical --- peripheral arterial disease --- endovascular --- cellulose phosphate --- cellulose phosphate aerogel --- interconnected porosity --- supercritical carbon dioxide --- tetrabutylammonium fluoride --- TBAF/DMSO --- polysaccharide --- κ-carrageenan --- dexamethasone --- electrochemical active deliver system --- doping agent --- charged molecule --- conductive polymers --- colorectal cancer --- antioxidants --- 5-fluorouracil --- polymer nanomaterials --- nanocapsules --- chemotherapy --- cryogel --- starch --- NMR spectroscopy --- morphology --- drug release --- polysaccharides --- hydrogels --- prilling --- droplets --- ionotropic gelation --- drying --- xerogels --- cryogels --- aerogels --- lipid microparticles --- PGSS® --- supercritical CO2 --- modeling --- solvent-free technology --- biomaterials --- porous materials --- biomimetic --- multi-stimulation --- tissue engineering --- n/a

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This Special Issue focuses on the current state-of-the-art of "Polymer Clay Nano-Composites" for biomedical, anticorrosion, antibacterial, and other applications. Clay-polymer composite nanomaterials represent an emerging area of research. Loading polymers with clay particles essentially enhances the composite strength features. Of particular interest are different nano-assembly methods, such as silane mono and multilayers, polyelectrolyte layer-by-layer assembly, and others. An important development was reached for tubular and fibrous clay nanoparticles, such as halloysite, sepiolite, and imogolite. Polymer clay nanoparticles can be prepared as sheets with 1-nm thickness and width of a few hundred nm (e.g., kaolin and montmorillonite). Fibrous clays significantly reinforce the nano-composites in the assembly with biopolymers and other green polymers, leading to functional hybrid bio nano-composites. The scope of this Special Issue comprehensively includes the synthesis and characterization of polymer clay nano-composites used for several applications, including nano-clay polymer composites and hybrid nano-assemblies.

graphene oxide --- n/a --- polysaccharide --- water resistance --- nanocomposites --- layered silicate --- polyimide --- intercalation --- barrier --- composite --- indentation recovery --- ionic network --- organically modified clays --- nanotechnology --- 2-polybutadiene --- doxorubicin --- sericite --- adsorption --- morphology --- phenyltrimethylammonium chloride --- supercritical CO2 --- blowing agent --- halloysite nanotubes --- mechanical properties --- glycerol --- ammonium persulfate --- TGA --- 1 --- interfacial interactions --- carbon fibers --- nanocomposite materials --- silica sol --- N?-methylenebisacrylamide --- intercalation stability --- polymer composites --- clay–polymer nanocomposites --- in-situ intercalation --- attapulgite/polypyrrole nanocomposite --- fish gelatin --- polyacrylic acid --- fuzzy optimization --- AFM --- variable cost --- organic montmorillonite --- positron annihilation --- whey protein isolate --- interface --- CTAB --- N --- hyaluronic acid --- swelling capacity --- water shutoff --- montmorillonite --- sol–gel transition --- in situ polymerization --- hexadecyltrimethylammonium bromide --- clay-amine interaction mechanisms --- gelation kinetics --- FTIR --- surface grafting --- Pareto set --- la uptake and release --- polyamines --- polystyrene foam --- CD44 receptor targeted --- tribological property --- polyethylene oxide --- structure effects --- catalytic composite --- polystyrene --- nanoclay --- thermal stability --- sacrificial bond --- Pd catalysis --- radical polymerization --- dental resins --- reinforcing --- montmorillonite clays --- coatings --- atrazine --- cellulose nanofibrils --- soap-free emulsion polymerization --- LAP --- doubly functionalized montmorillonite --- dispersion --- organo-clays --- clay-polymer nanocomposites --- sol-gel transition

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In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents.

trisodium citrate --- microbial transglutaminase --- casein gels --- textural properties --- microstructures --- Urtica spp. --- bioactive compounds --- antioxidant activity --- antimicrobial activity --- traditional medicine --- food industry --- animal breeding --- beta cyclodextrin --- ewe’s milk --- cheese --- Manchego --- lipids --- cholesterol --- anthocyanin --- natural extract --- tetraethyl orthosilicate --- black carrot --- black rice flour --- anthocyanins --- low gluten muffins --- added value products --- soymilk --- enzyme modified soymilk --- skim milk --- rennet induced gelation --- rheological properties --- egg yolk --- cholesterol extraction --- granules extraction --- anionic chelating biopolymers --- ADME --- absorption --- chlorophylls --- chlorophyllin --- green colorant --- zinc-chlorophylls --- copper-chlorophyll --- coloring foodstuff --- natural colorants --- food colors --- pomelo peel --- essential oil --- anti-oxidant --- anti-melanogenic --- B16 melanoma cell --- oxygen-containing sulfur flavor molecules --- β-carotene --- bis(2-methyl-3-furyl) disulfide (BMFDS) --- oxidation products --- beetroot --- betalains --- semi-preparative RP-HPLC --- in vitro human gastrointestinal digestion --- ex vivo colon fermentation --- antioxidant ability --- malonildialdehyde --- extra virgin olive oil --- leaf addition --- Tunisian varieties --- phenolics --- tocopherols --- Prunus spinosa L. fruit epicarp --- wild fruit valorization --- cyanidin 3-rutinoside --- peonidin 3-rutinoside --- heat and ultrasound assisted extraction --- response surface methodology --- Ocimum basilicum var. purpurascens leaves --- red rubin basil --- Heat-Assisted Extraction --- extraction optimization --- polyphenols --- tiger nut --- by-products --- solvent extraction --- horchata de chufa --- triple TOF-LC-MS-MS --- Caenorhabditis elegans --- antioxidants --- bergenin --- stress resistance --- lifespan --- Huntington --- uxi --- Endopleura uchi --- Allium cepa red cv. --- Citrus limon --- pickling --- volatiles --- SPME --- chemometrics --- byproducts --- food additives --- antimicrobial --- antioxidant --- colorants --- texturizing agents --- foaming capacity and emulsifiers