Results 121 to 130 of about 92,725 (287)

Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels

Current Research in Food Science
This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels ...
Mojtaba Rezaei, Sara Naji-Tabasi, Behrouz Ghorani, Bahareh Emadzadeh   +3 more
doaj   +1 more source

STABILITAS DAN AKTIVITAS GEL EKSTRAK BULBUS BAWANG TIWAI (Eleutherine americana (Mill.) Urb.) SEBAGAI ANTI ACNE

, 2017
awang Tiwai has an antibacterial activity toward some microorganisms e.g. Staphylococcus epidermidis dan Propionibacterium acne, two acne related bacteria.
Warnida, Husnul, Mega, Mega, Sukawaty, Yullia   +2 more
core   +1 more source

Large‐scale bidirectional arrayed genetic screens identify OXR1 and EMC4 as modifiers of αSynuclein aggregation

FEBS Open Bio, EarlyView.
Activation of the mitochondrial protein OXR1 increases pSyn129 αSynuclein aggregation by lowering ATP levels and altering mitochondrial membrane potential, particularly in response to MSA‐derived fibrils. In contrast, ablation of the ER protein EMC4 enhances autophagic flux and lysosomal clearance, broadly reducing α‐synuclein aggregates.
Sandesh Neupane, Lea Nikolić, Lorenzo Maraio, Thomas Goiran, Nathan Karpilovsky, Stefano Sellitto, Vangelis Bouris, Jiang‐An Yin, Ronald Melki, Edward A Fon, Adriano Aguzzi, Elena De Cecco   +11 more
wiley   +1 more source

YIPFα1A expression is regulated by multilayered molecular mechanisms

FEBS Open Bio, EarlyView.
YIPFα1A, a five‐pass Golgi protein, is regulated at multiple layers. (1) Rare‐codon enrichment drives translation‐coupled mRNA decay. (2) A proximal 3′‐UTR element stabilizes mRNA. (3) A distal 3′‐UTR element included by alternate poly(A) site usage represses translation, which can be overridden by the proximal 3′‐UTR element.
Tokio Takaji, Yurika Nakanishi, Nobuhiro Nakamura   +2 more
wiley   +1 more source

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models

, 1978
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core  

The formulation and sterilization of a surgical lubricant gel based on carboxypolymethylene

, 1973
A lubricant gel of optimal consistency containing a local anaesthetic (lignocaine) has been formulated which can be sterilized by gamma irradiation. A rheological specification was obtained by examination of some currently used preparations.
Stanley S Davis, Isobel Adams
core   +1 more source

Acute caffeine treatment protects the developing retina from ischemia‐induced cell death

FEBS Open Bio, EarlyView.
Caffeine reduces cell death in the developing retina under ischemia (OGD). This effect does not involve BDNF upregulation or antioxidant pathways (NRF2/VEGF). Neuroprotection occurs mainly through adenosine A2A receptor antagonism, decreasing glutamate release and excitotoxicity, highlighting caffeine's potential as an acute neuroprotective agent in ...
Amanda Alves Nascimento, Danniel Pereira‐Figueiredo, Gabriella Grossi de Lima Dias, Gabriel Ferreira dos Santos, Mariana Rodrigues Pereira, Rafael Brito, Karin C Calaza   +6 more
wiley   +1 more source

Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content

Food Physics
Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties.
Md Dilshad Karim, Md Abuhena, Md Delower Hossain, Md Mostakim Billah   +3 more
doaj   +1 more source

A Gel Consistency Test for Eating Quality of Rice

A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH.
Cagampang, Gloria B., Perez, Consuelo M., Juliano, Bienvenido O.   +2 more
core  

Effect of micro-gel shape and concentration on sensory perception of micro-gels-enriched stirred yoghurts

, 2015
Protein-enriched micro-gels of different morphologies were incorporated into stirred yoghurts. Resulting sensory and rheological properties were investigated. An experimental design was defined with two factors (micro-gel shape and concentration).
Michon, Camille, Rohart, Anne, Sieffermann, Jean-Marc   +2 more
core   +1 more source