The Magazine of Chemistry Europe

Changes in chocolate crystallization are influenced by the filling

A patch with one hydrophobic and one hydrophilic side is developed in order to enable oromucosal drug delivery

Mechanochemical activation of biomass-derived carbon results in enhanced carbon dioxide storage properties

A two-step medical glue for surgeries is developed – inspired by the secretion mechanism of sandcastle worms

Digestibility of gluten proteins strongly depends on food processing and the respective food matrix

Biocompatible films use optical interference effects to block damaging UV light from skin cells

Pasteurized orange juice represents a better source of β-cryptoxanthin than fresh oranges

Yeast Rhodotorula minuta is able to convert food waste to lipids with a lipid profile comparable to rapeseed oil

Graphene oxide and reduced graphene oxid tested for their pro- and anti-angiogenic properties

Small metal-chelate complex as an electrolyte in flexible all-solid state energy storage devices