Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Arkaye Kierulf"'
Autor:
Arkaye Kierulf, Mojtaba Enayati, Mohammad Yaghoobi, Judith Whaley, James Smoot, Mariana Perez Herrera, Alireza Abbaspourrad
Publikováno v:
ACS Applied Materials & Interfaces. 14:57371-57386
Although incredible progress in the field of Janus particles over the last three decades has delivered many promising smart-material prototypes, from cancer-targeting drug delivery vehicles to self-motile nanobots, their real-world applications have
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::175f29bffea1e167489f79a193c5ba3f
https://doi.org/10.1021/acsami.2c17634
https://doi.org/10.1021/acsami.2c17634
Autor:
Peilong Li, Arkaye Kierulf, Junyi Wang, Mohammad Yaghoobi, Judith Whaley, James Smoot, Mariana Perez Herrera, Alireza Abbaspourrad
Publikováno v:
ACS Applied Materials & Interfaces. 14:24955-24963
Starch, as a staple carbohydrate, is frequently used as a thickener to enhance food texture. As such, there is an increasing interest in studying starch modification to improve its thickening ability. Instead of the conventional mechanism of swelling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8ba26bfcfe1273b48602a87ab3f5eb4
https://doi.org/10.1021/acsami.2c04738
https://doi.org/10.1021/acsami.2c04738
Autor:
Peilong Li, Arkaye Kierulf, Judith Whaley, James Smoot, Mariana Perez Herrera, Alireza Abbaspourrad
Publikováno v:
ACS applied materialsinterfaces. 14(34)
Starch as a food-grade thickener has been commonly used in food products to modulate textural properties. Improving viscosity-enhancing ability, so as to be able to use less starch for the same texture, has been considered as an approach to reduce th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca16c2e66b97b7500a301bdd97a8054e
https://pubmed.ncbi.nlm.nih.gov/35960853
https://pubmed.ncbi.nlm.nih.gov/35960853
Publikováno v:
ACS Applied Polymer Materials. 3:1415-1425
Microcapsulation with biodegradable polymers has raised great interest in recent years since commercial products containing nonbiodegradable polymers may cause microplastic pollution that has lasti...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1337036d3c850e0728c010ae7f8f262
https://doi.org/10.1021/acsapm.0c01285
https://doi.org/10.1021/acsapm.0c01285
Autor:
Judith K. Whaley, Hamed Eskandarloo, Zheng You, Arkaye Kierulf, Morteza Azizi, Mariana Perez-Herrera, Weichang Liu, Alireza Abbaspourrad
Publikováno v:
Food Hydrocolloids. 91:301-310
The asymmetric nature of Janus particles made from synthetic polymers gives them intriguing properties that have found applications in a wide variety of fields, such as drug delivery, emulsion stabilization, and environmental decontamination. The pot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee21a156f3314630dab5a3ea7b42a8b
https://doi.org/10.1016/j.foodhyd.2019.01.037
https://doi.org/10.1016/j.foodhyd.2019.01.037
Autor:
Michael J. Selig, Alireza Abbaspourrad, Hediyeh Zamani, B. Mehrad, Arkaye Kierulf, Jonathan L. Licker
Publikováno v:
Food Hydrocolloids. 84:34-37
Galactomannan gum (locust bean gum; LBG) was used to distribute and stabilize vibrantly orange colored oil-solubilized β-carotene (βC) into dry food powders. Powders were prepared by homogenization of oil solubilized βC into hydrated LBG, followed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab62f50f0813cd5b43265c574eba02e3
https://doi.org/10.1016/j.foodhyd.2018.05.027
https://doi.org/10.1016/j.foodhyd.2018.05.027
Publikováno v:
Applied Catalysis B: Environmental. 227:519-529
This paper introduces a droplet-based microfluidic approach, followed by several post-treatments, for the fabrication of TiO2 hollow shells with novel morphology and perfectly uniform size distribution, which were further decorated with platinum nano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d4ef87460cb8314a7719d987ee963dc
https://doi.org/10.1016/j.apcatb.2018.01.059
https://doi.org/10.1016/j.apcatb.2018.01.059
Autor:
B.N. Dar, Syed S.H. Rizvi, Raheleh Ravanfar, Arkaye Kierulf, Alireza Abbaspourrad, Michael J. Selig
Publikováno v:
Food & Function. 9:2313-2319
Treatment of whey protein isolate (WPI; 1 to 25% w/w) in heated κ-carrageenan (KC; 2% w/w) slurries with protease and/or transglutaminase modulated the properties of the hydrogels formed after cooling. Observation of peak compression stress and stra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54d09ce92ccee8d86a00a8e88f30e27b
https://doi.org/10.1039/c7fo01510k
https://doi.org/10.1039/c7fo01510k
Publikováno v:
Food Hydrocolloids. 112:106311
The demand for the reduced consumption of saturated lipids has increased due to the associated health concerns. One promising approach to reduce the consumption of solid fat is oil structuring, but the use of non-label-friendly structurants poses a c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8d8754d5b2f043f3b651c7200bdcae7
https://doi.org/10.1016/j.foodhyd.2020.106311
https://doi.org/10.1016/j.foodhyd.2020.106311
Autor:
Arkaye Kierulf, Chen Tan, Zheng You, Weichang Liu, Judith K. Whaley, Alireza Abbaspourrad, Mojtaba Enayati, Mariana Perez-Herrera
Publikováno v:
Food Chemistry. 315:126246
Growing concerns about the safety of using synthetic surfactants to stabilize food emulsions have inspired a trend towards the use of natural ingredients like starch as alternative food stabilizers in what are called Pickering emulsions. The hydrophi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0c6362cc927a03438bc547118f774c4
https://doi.org/10.1016/j.foodchem.2020.126246
https://doi.org/10.1016/j.foodchem.2020.126246