Objective The beneficial mechanical properties of zirconia, together with the adhesive techniques, provide a wide range of clinical applications, including the construction of thin structures and minimally invasive adhesive restorations. Clinical Considerations A periodontal disease‐related missing maxillary central incisor, in a pregnant patient with chronic periodontal disease in the first trimester of pregnancy, and with type II diabetes treated with resin‐bonded fixed partial denture using the missing tooth cemented to a zirconia framework and then bonded to the abutment teeth. Conclusions According to the systemic conditions presented in this case report, using a low‐cost technology and the missing tooth it was possible to obtain an easier and satisfactory esthetic and functional result. Clinical Significance The mechanical properties of zirconia made it possible to treat a pregnant patient with chronic periodontal disease in the first trimester of pregnancy, and with type II diabetes with a thin zirconia framework and minimally invasive adhesive restorations.

Protein nanostructures can be used in food applications to improve the techno‐functional properties of a food formulation. This study aims to find the best conditions for the production and conformational change of α‐lactalbumin nanostructured aggregates. The criteria to determine the best operating conditions to produce α‐lactalbumin nanostructured aggregates were intensification of foaming and emulsification, techno‐functional proprieties, cytotoxic, and antibacterial activity of nanostructures compared with native α‐lactalbumin. Conformational alterations occurred in the α‐helix and sheet‐β protein structures. The size obtained by dynamic light scattering was 163.84 nm with a polydispersity index of 0.29. The nano protein improved the techno‐functional property compared to the native protein. Additionally, nanostructures had no cytotoxic effect and were innocuous to bacterial activity. Thus, this study presents the best conditions to produce α‐lactalbumin nanostructured aggregates with improved properties that allow new food industry applications.