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Wyniki wyszukiwania dla: GELLING PROPERTIES
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The Role of Proteins in Food
PublikacjaThis chapter describes the effect of proteins on the sensory attributes and the biological value and safety of foods. The role of proteins depends on their amino acid composition and structure, on changes due to storage and processing, as well as on interactions with other food components. The effect on the sensory quality of foods is brought about by hydrophobicity, solubility, water holding capacity, gelling, film formation,...
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Development and evaluation of thermosensitive hydrogels with binary mixture of Scutellariae baicalensis radix extract and chitosan for periodontal diseases treatment.
PublikacjaScutellaria baicalensis root displays anti-inflammatory and antibacterial properties due to the presence of flavonoids, particularly baicalin, baicalein, and wogonin. Our work aimed at developing thermosensitive hydrogels containing a binary mixture of S. baicalensis radix lyophilized extract and chitosan as a novel approach for periodontal diseases treatment....
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Release systems based on self-assembling RADA16-I hydrogels with a signal sequence which improves wound healing processes
PublikacjaSelf-assembling peptides can be used for the regeneration of severely damaged skin. They can act as scaffolds for skin cells and as a reservoir of active compounds, to accelerate scarless wound healing. To overcome repeated administration of peptides which accelerate healing, we report development of three new peptide biomaterials based on the RADA16-I hydrogel functionalized with a sequence (AAPV) cleaved by human neutrophil elastase...
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The XRD diffraction patterns of Ce0.9Gd0.1O2 prepared using modified Pechini/EDTA method
Dane BadawczeThe dataset includes XRD patterns of Ce0.9Gd0.1O2-s nanopowder (nanoparticles) prepared using modified Pechini method consisting of CA (citric acid), PEG (propylene glycol) and EDTA. Exact amount of metal nitrates were dissolved in water followed by addition of gelling agents and heated to 100C. Obtained gel was calcined at 600C for 4h. The powder...
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Kinetics of the crosslinking reaction between genipin and chitosan solutions
PublikacjaThe kinetics of the chitosan crosslinking reaction with genipin was examined. The strong relationship was found between crosslinking agent concentration, chitosan concentration, temperature and gelling time. Data obtained will be used in the proper selection of optimal genipin concentration for crosslinking chitosan solutions.
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublikacjaArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...