Results 81 to 90 of about 7,265 (261)

Emulsifying properties of single-cell proteins.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1980
The emulsifying properties of three kinds of Candida utilis: 1)grown on n-paraffin(NP-yeast), 2)grown on acetic acid(KN-yeast), and 3)grown on sulfite liquor(SL-yeast)were studied in comparison with those of soy eprotin. The emulsion stability(ES)and emulsifying capacity of protein isolates prepared from these yeasts by alkaline extraction were ...
HIROSHI AOKI, NAOMI NAGAMORI
openaire   +2 more sources

Spatial Patterning of Modular Gelatin‐Peroxide Microspheres in Melt‐Electrowritten Scaffolds Provides Controlled Oxygen Generation and Mitigates Hypoxia and Cytotoxicity

Advanced Healthcare Materials, EarlyView.
A bioassembly approach is described using photo‐crosslinked gelatin‐based microgels containing calcium peroxide (CaO2) to generate oxygen (O2) and enhance cell survival in hypoxic conditions (1% O2). Bioassembly enables spatial patterning of individual CaO2‐laden and mesenchymal stem cell (MSC)‐laden microgels and allows for decoupling and mitigating ...
Axel E. Norberg, F. Max Yavitt, Ezgi Bakirci, Khoon Lim, Tim B. F. Woodfield, Gabriella C. J. Lindberg   +5 more
wiley   +1 more source

Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin

Foods
This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S ratios. A mixture of 7S and 11S globulins, obtained from defatted soybean meal, was prepared at different
Wei Zhang, Mengru Jin, Hong Wang, Siqi Cheng, Jialu Cao, Dingrong Kang, Jingnan Zhang, Wei Zhou, Longteng Zhang, Rugang Zhu, Donghong Liu, Guanchen Liu   +11 more
doaj   +1 more source

The Emulsifying Properties of Gum Acacia

Journal of Pharmacy and Pharmacology, 1960
Abstract The quantity of potassium arabate required to stabilise as an emulsion a known volume of a hydrocarbon oil has been determined and an estimate of the dimensions of the interfacial film made. The gum acacia remaining in the washed emulsion is held strongly at the oil: water interface and is not yielded to the bulk of the aqueous ...
E Shotton, K Wibberley
openaire   +1 more source

Redefining Therapies for Drug‐Resistant Tuberculosis: Synergistic Effects of Antimicrobial Peptides, Nanotechnology, and Computational Design

Advanced Healthcare Materials, EarlyView.
Antimicrobial peptide (AMP)‐loaded nanocarriers provide a multifunctional strategy to combat drug‐resistant Mycobacterium tuberculosis. By enhancing intracellular delivery, bypassing efflux pumps, and disrupting bacterial membranes, this platform restores phagolysosome fusion and macrophage function.
Christian S. Carnero Canales, Jessica Ingrid Marquez Cazorla, Renzo Marianito Marquez Cazorla, Aline Martins dos Santos, Jonatas Lobato Duarte, Letícia Oliveira Catarin Nunes, Túlio Custódio Reis, Lara Cerazi Salvador, Norival Alves Santos‐Filho, Rafael Miguel Sábio, Hélder A. Santos, Fernando Rogério Pavan   +11 more
wiley   +1 more source

Delivery of Multifunctional Microspheres via Intravesical Instillation for Bladder Carcinoma: Therapeutic Potential and Mechanistic Insights

Advanced Healthcare Materials, EarlyView.
PCTM microspheres were successfully synthesized using microfluidic and click chemistry techniques.In Vivo and in vitro experiments have shown that PCTM microspheres have obvious targeting, adhesion, membrane penetration and anti‐tumor properties for bladder tumors.The antitumor mechanism of PCTM microspheres is to indirectly induce S‐stage blockage of ...
Zhaoxiang Lu, Wentie Yang, Youzhi Hong, Yusen Qiao, Chaozhao Liang   +4 more
wiley   +1 more source

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Ultrasonics Sonochemistry
Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties.
Chang Zhou, Ruoyan Liu, Di Zhao, Kai Shan, Weixin Ke, Chunbao Li   +5 more
doaj   +1 more source

Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties

, 2016
Citrus pectin is commonly used as a gelling agent and viscosity enhancer in food products. However, it is considered to be less effective in terms of emulsifier. This thesis explores ways to enhance the emulsifying properties of citrus pectin by molecular modification and by a proper choice of recipe parameters.
openaire   +3 more sources

siRNA Delivery via Cross‐Linked Gelatin Microparticles Enables Targeted Modulation of Osteogenic‐Vascular Cross‐Talk: An Advanced Human 3D in Vitro Test System for Therapeutic siRNA

Advanced Healthcare Materials, EarlyView.
Osteogenic‐angiogenic cross‐talk is a vital prerequisite for vascularized bone regeneration. In this study, we investigated the effects of siRNA‐mediated silencing of two inhibitory proteins, Chordin and WWP‐1, via CaP‐NP‐loaded gelatin microparticles in osteogenically differentiated microtissues.
Franziska Mitrach, Jonas Kubat, Stefan Simm, Alexandra H. Springwald, Burak Demir, Anton Liebezeit, Michael C. Hacker, Michaela Schulz‐Siegmund   +7 more
wiley   +1 more source

Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers

Foods
In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis with ...
Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou, Wei-Ju Lee   +5 more
doaj   +1 more source