Results 101 to 110 of about 9,677,695 (341)
FoodsGelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments.
Gaolin Li +6 more
doaj +1 more source
International Journal of Food Properties, 2018 This study aimed to evaluate the effect of setting temperatures (30°C, 35°C, 40°C, 45°C, and 50°C) on gel properties and protein profiles of paste gels derived from silver carp (Hypophthalmichthys molitrix) and chicken meat.
Ping Gui +4 more
doaj +1 more source
Magnetic properties of hematite (α − Fe2O3) nanoparticles synthesized by sol-gel synthesis method: The influence of particle size and particle size distribution [PDF]
, 2019 Marin Tadić +6 more
openalex +1 more source
Applied Sciences, 2019 Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated.
Li Zheng +7 more
semanticscholar +1 more source
DDX3X induces mesenchymal transition of endothelial cells by disrupting BMPR2 signaling
FEBS Open Bio, EarlyView.Elevated DDX3X expression led to downregulation of BMPR2, a key regulator of endothelial homeostasis and function. Our co‐immunoprecipitation assays further demonstrated a molecular interaction between DDX3X and BMPR2. Notably, DDX3X promoted lysosomal degradation of BMPR2, thereby impairing its downstream signaling and facilitating endothelial‐to ...
Yu Zhang +7 more
wiley +1 more source
FoodsWaxy rice starch (WRS), characterized by low amylose content, high viscosity, and strong gel-forming ability, is highly valued in food and industrial applications.
Jun Zhu +14 more
doaj +1 more source
Rheological Properties of Gelatin Gels
Nippon kagaku zassi, 1962 ゼラチンの濃厚水溶液ゲルについて鎖式応力緩和計を用いて,応力緩和実験を行なった。分子量約2万のゼラチンの濃度20,25%のゲルについて約2°～250℃の温度範囲にわたり4時間までの緩和曲線を求めた。これらの曲線は3個のMaxwe11要素を並列にした6要素模型であらわすことができ,その最長緩和時間の温度依存性から求めた見かけの活性化エネルギーΔHは20,25%の場合にそれぞれ6.9,9.1kca1/mo1であった。ゼラチンゲルは熱可逆性ゲルであり,ΔHはこの場合ゲル弾性のもととなる3次元網状構造において,ゼラチン分子鎖相互を結合している2次結合に対応するものと考えられる。既報のより低濃度のゲルに関するデータも含めてのΔHについての考察から ...
Kiyoshi ARAKAWA, Nobuo TAKENAKA
openaire +2 more sources
ATP13A2 is involved in intracellular polyamine transport in lung epithelial cells
FEBS Open Bio, EarlyView.Spermidine transport in lung epithelial cells involves the polyamine transporter ATP13A2. Cell proliferation is associated with the upregulation of ATP13A2. Polyamines are present in all living cells and are implicated in various crucial cellular processes such as proliferation, apoptosis and autophagy.
Yuta Hatori +8 more
wiley +1 more source
Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel [PDF]
, 2022 Xuejiao Xu +3 more
openalex +1 more source
Rheological Properties of Alginate Gel.
NIPPON KAGAKU KAISHI, 1994 アルギソ酸はβ-1,4結合したbマンヌロン酸(以下Mと略す)とα-1,4結合したL-グルロン酸(以下Gと略す)から構成される酸性高分子多糖である.著者らはアルギン酸-酢酸水溶液系でゲルが形成されること,また,そのゲル化濃度はアルギン酸分子中のマンヌロン酸/グルロン酸比に影響されG成分に富んだアルギン酸がより低濃度でゲル化すること,さらに,その原因はG成分に富んだアルギソ酸の方が分子鎖が剛直であるためであることを明らかにした.他方,アルギン酸水溶液に適当な二価金属イオソを添加すると溶液がゲル化することはよく知られている.著者らは,アルギン酸水溶液をゲル化するに要する添加塩量がSrCl2 Ca2+>Mg2+の順で減少するためと ...
Masahiro KAWAI +2 more
openaire +2 more sources