Results 81 to 90 of about 11,607,698 (257)

Interplay between Spinodal Decomposition and Glass Formation in Proteins Exhibiting Short-Range Attractions

, 2009
We investigate the competition between spinodal decomposition and dynamical arrest using aqueous solutions of the globular protein lysozyme as a model system for colloids with short-range attractions.
Anna Stradner, E. Zaccarelli, Frédéric Cardinaux, Peter Schurtenberger, Thomas Gibaud   +4 more
core   +1 more source

Reversible Photoreduction as a Trigger for Photoresponsive Gels [PDF]

, 2016
We present here a new type of photoresponsive, reversible low molecular weight gel. All previous examples rely on a photoisomerisation, ring-closing or dimerization. We show that photoreduction of a perylene bisimide gelator results in the formation of a
Dave J. Adams, Draper E. R., Emily R. Draper, Martijn A. Zwijnenburg, Philip Groves, Ralf Schweins, Riaz Akhtar, Victor Chechik   +7 more
core   +4 more sources

Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp (Hypophthalmichthys molitrix)

Shipin gongye ke-ji
This study aimed to investigate the effect of oxidized dihydromyricetin (oDMY) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. The changes in gel strength, rheological properties, water-holding capacity, microstructure, protein
Qinye YU, Ning DING, Xiaoyue SUN, Yuqing TAN, Yongkang LUO, Hui HONG   +5 more
doaj   +1 more source

Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel

Food Frontiers
It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on ...
Wenting Jiang, Jiulin Wu, Fujia Yang, Xu Chen, Meizhen Chen, Jianlian Huang, Jinhong Wu, Shuo Wan, Xixi Cai, Shaoyun Wang   +9 more
doaj   +1 more source

The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process

Foods
Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by ...
Jiqiang Yan, Shizhong Jiang, Qin Wang, OuJun Dai, Zhuoer Yang, Biyao Huang, Ruoyu Huang, Zhenghao Chi, Yilan Sun, Jie Pang   +9 more
doaj   +1 more source

High-Quality Application of Crayfish Muscle in Surimi Gels: Fortification of Blended Gels by Transglutaminase

Gels
The application of crayfish muscle in surimi products is a potential way to promote their processing and ensure that it is of a high value. In this study, a one-way completely randomized design was used to prepare mixed surimi gels with different ...
Hongyi Wang, Qiang Li, Mengru Yang, Hong Wang, Mengtao Wang, Lin Lin, Jianfeng Lu   +6 more
doaj   +1 more source

Transport in polymer-gel composites: Theoretical methodology and response to an electric field

, 2006
A theoretical model of electromigrative, diffusive and convectivetransport polymer-gel composites is presented. Bulk properties are derived from the standard electrokinetic model with an impenetrable charged sphere embedded in an electrolyte-saturated ...
Hill, Reghan J.
core   +1 more source

Tissue engineering a fetal membrane [PDF]

, 2011
The aim of this study was to construct an artificial fetal membrane (FM) by combination of human amniotic epithelial stem cells (hAESCs) and a mechanically enhanced collagen scaffold containing encapsulated human amniotic stromal fibroblasts (hASFs ...
Adam M. Squires, Anna L. David, Bipasha Chowdhury, Che John Connon, Connon C.J., Grinnell F., Ian William Hamley, Jones R.R., Kirkham S.M., Roanne Razalia Jones, Shengli Mi, Trinkaus R.V.   +11 more
core   +1 more source

Does drying affect gel networks? [PDF]

, 2018
The properties of low molecular weight gels are determined by the underlying, self-assembled network. To access information on the network, it is common for techniques to be used that require the gel to be dried, such as transmission electron microscopy ...
Adams, Dave J.
core   +2 more sources

Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel

Shipin gongye ke-ji
Gel properties play a crucial role in evaluating the quality of surimi products, which are favored by consumers for their high nutritional value, delightful taste, and convenient storage and transportation.
Xinyue ZHANG, Wenhao GENG, Miaomiao TIAN, Xin LIANG, Xinrong LI, Xinru FAN, Qiancheng ZHAO   +6 more
doaj   +1 more source