Results 61 to 70 of about 77,389 (301)
Future FoodsMayonnaise, a high fat emulsified food, always contains egg yolk as a source of emulsifier. Lowering fat content and restricting use of egg yolk are promising ways to enhance nutritive profile and attraction to vegan trend. This work aimed to prepare fat-
Nopparat Prabsangob, Sunsanee Udomrati
doaj +1 more source
Química Nova, 2006 The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy.
Oscar Wilfredo Díaz Gamboa +1 more
doaj +1 more source
Twist-bend instability for toroidal DNA condensates [PDF]
, 2003 We propose that semiflexible polymers in poor solvent collapse in two stages. The first stage is the well known formation of a dense toroidal aggregate.
Andrienko, Denis +2 more
core +1 more source
Advanced Healthcare Materials, EarlyView.We developed a novel copper‐doped aluminum nano‐adjuvant (CuNA) to overcome cytarabine resistance in acute myeloid leukemia (AML). CuNA effectively sensitizes drug‐resistant AML cells to cytarabine by inducing mitochondrial dysfunction and inhibiting HMGCR/GPX4 to amplify ferroptosis.
Chao He +10 more
wiley +1 more source
Current Research in Food Science, 2021 Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB).
H. Ewens, L. Metilli, E. Simone
doaj +1 more source
Nanotherapies for Atherosclerosis: Targeting, Catalysis, and Energy Transduction
Advanced Healthcare Materials, EarlyView.Atherosclerosis management is hindered by poor drug targeting and plaque heterogeneity. Nanotechnology overcomes these barriers via three core strategies: (1) target‐engineered nanocarriers that achieve lesion‐specific precision via ligand modification, biomimetic camouflage, stimuli‐responsive release, and self‐propelling nanomotors; (2) catalytic ...
Yuqi Yang +4 more
wiley +1 more source
Grasas y Aceites, 2005 n o/w emulsions, partial coalescence can be induced by stirring, due to the presence of fat crystals in oil droplets. In this work, effect of stirring on rheological behaviour of cream-like emulsions prepared with reconstituted soybean milk, sunflower ...
Andrés L. Márquez +2 more
doaj +1 more source
Melting Characteristics of Ice Cream Prepared with Various Agitation Speeds in Batch Freezer
Chemical Engineering Transactions, 2021 Ice cream consists of air bubbles, fat globules, ice crystals and unfrozen solution phase. The physical and chemical property of ice cream such as flavor or texture depends on its microstructure.
Momoko Sawano +3 more
doaj +1 more source
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems [PDF]
, 2018 peer-reviewedEncapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature.
Auty, Mark A. +3 more
core +1 more source
Advanced Healthcare Materials, EarlyView.Schematic illustration of the SH bandage placed on an infected burn wound and its role in wound healing. A superhydrophobic PDMS membrane coated with the PS verteporfin is placed over the wound area and illuminated with a red laser at 690 nm, generating airborne 1O2 above the tissue.
Fernanda Viana Cabral +8 more
wiley +1 more source