The effects of excipients on protein aggregation during agitation: an interfacial shear rheology study. [PDF]
J Pharm Sci, 2013 We investigated the effects of excipients in solutions of keratinocyte growth factor 2 (KGF-2) on protein aggregation during agitation as well as on interfacial shear rheology at the air-water interface. Samples were incubated with or without agitation, and in the presence or absence of the excipients heparin, sucrose, or polysorbate 80 (PS80).
Liu L +4 more
europepmc +4 more sources
Effects of interfacial rheology on shear-induced dynamics of MXene-covered droplets
Journal of Colloid and Interface ScienceHypothesis: Liquid-liquid interfaces covered by nanosheets such as MXenes represent versatile building blocks for multiphase materials in many applications. Due to their high hydrophilicity, MXene nanosheets assemble at the interface only when interacting with other stabilizers such as cationic surfactants.
B. Attaianese +4 more
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LangmuirAs amphiphiles, proteins adsorb at hydrophobic air-liquid interfaces, often forming a viscoelastic film. This surface viscoelasticity is of interest in many fields of science and technology, such as foamability and coalescence in food and emulsion science as well as stability in biopharmaceutical formulations.
Kiet G. Pham (17327717) +7 more
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In situ interfacial shear rheology of fungal films
Journal of The Royal Society InterfaceUnderstanding the dynamic film formation of fungi is essential for designing and creating engineered living fungal materials. However, conventional growth measurements often neglect the three-dimensionality of fungal growth and thus only provide scarce information about the transient mechanical properties.
Ciatta Wobill +4 more
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Foam Stability in Aqueous Systems Containing an Amino Acid-Based Surfactant and Gelatin: An Interfacial Shear Rheology Perspective. [PDF]
LangmuirAsai K +7 more
europepmc +2 more sources
Structure–Activity Relationship and Stability Mechanism of Pickering Emulsions Stabilized by Gorgon Euryale Starch–Quinoa Protein Complex Under pH Regulation [PDF]
FoodsThis study investigated the effects of pH (3, 5, 7, 9, 11) on the structure–activity relationship and stability mechanism of Pickering emulsions stabilized by the gorgon euryale starch–quinoa protein complex.
Xuran Cai, Guilan Zhu, Xianfeng Du
doaj +2 more sources
UCST-Activated Network Reinforcement in Hybrid Microgels for Smart Plugging [PDF]
GelsConventional polymer-based plugging materials often fail in deep-well environments due to passive thermal softening and network relaxation, which significantly compromise mechanical integrity and interfacial retention.
Mingliang Du +5 more
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Polymer Testing, 2021 The development of new interfacial rheological setup (IRS) for characterizing the interfacial viscoelastic properties of polymer systems is a subject of growing interest and constitutes a well-known challenge of high scientific and industrial application
Younes El Omari +3 more
doaj +1 more source
Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions
Future Foods, 2023 Berry protein, due to its functional properties, was extracted from redcurrant pomace seeds (RPS) in aqueous media to utilise side-streams and increase the sustainability of food production.
L.V. Sankowski +3 more
doaj +1 more source
Interfacial Activity and Interfacial Shear Rheology of Native β-Lactoglobulin Monomers and Their Heat-Induced Fibers [PDF]
Langmuir, 2010 Interfacial properties of native β-lactoglobulin monomers and their heat-induced fibers, of two different lengths, were investigated at pH 2, through surface tension measurements at water-air and water-oil interfaces and interfacial shear rheology at the water-oil interface. The applied heat treatment generates a mixed system of fibers with unconverted
Jung, Jin-Mi +2 more
openaire +4 more sources