Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Claudia M. Berlanga-Reyes"'
Autor:
Ana Luisa Martínez-López, Jorge A. Marquez-Escalante, Agustin Rascón-Chu, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Claudia M. Berlanga-Reyes
Publikováno v:
Molecules, Vol 14, Iss 4, Pp 1474-1481 (2009)
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links con
Externí odkaz:
https://doaj.org/article/03c86e080bb846aea13261ee95cd8cd8
Autor:
Alma Rosa Islas-Rubio, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan, Agustín Rascón-Chu, Claudia M. Berlanga-Reyes
Publikováno v:
International Journal of Molecular Sciences
Volume 12
Issue 9
Pages 5853-5861
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011)
Volume 12
Issue 9
Pages 5853-5861
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011)
Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f50e1f398aafdd19eb5f546b8c91b5cb
https://doi.org/10.3390/ijms12095853
https://doi.org/10.3390/ijms12095853
Autor:
Alma Rosa Islas-Rubio, Alma Rosa Toledo-Guillén, Agustín Rascón-Chu, Claudia M. Berlanga-Reyes, Madhav P. Yadav, Jaime Lizardi-Mendoza, Kevin B. Hicks, Elizabeth Carvajal-Millan
Publikováno v:
International Journal of Molecular Sciences
Volume 15
Issue 10
Pages 19106-19118
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 19106-19118 (2014)
Volume 15
Issue 10
Pages 19106-19118
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 19106-19118 (2014)
Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39dc36b6ad908fb3c1ab4dbe6d9a93d9
Autor:
Claudia M. Berlanga-Reyes, Jorge A. Márquez-Escalante, Karla G. Martínez-Robinson, Elizabeth Carvajal-Millan, Ana L. Martínez-López, Agustín Rascón-Chu, Alma C. Campa-Mada
Publikováno v:
MRS Proceedings. 1487
Arabinoxylan gels are receiving increasing attention as oral delivery systems of biomolecules for therapeutic purposes. The aim of this research was to evaluate arabinoxylan gels as an oral delivery system for insulin, representing a painless therapy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf201d444acaa82ccbaaefec50c17928
https://doi.org/10.1557/opl.2012.1529
https://doi.org/10.1557/opl.2012.1529
Autor:
Claudia M. Berlanga-Reyes, A. Orozco-Avitia, Alma C. Campa-Mada, Elizabeth Carvajal-Millan, Agustín Rascón-Chu, Alfonso A. Gardea, Ana L. Martínez-López
Publikováno v:
MRS Proceedings. 1487
Arabinoxylans are polysaccharides constituted of a linear backbone of xylose in which arabinose substituents are attached, some ferulic acid esterifies arabinose. Arabinoxylan can form covalent gels by oxidative coupling of ferulic acid. Arabinoxylan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd9466309757484959137684c3c135ed
https://doi.org/10.1557/opl.2012.1527
https://doi.org/10.1557/opl.2012.1527
Autor:
Elisa Magaña-Barajas, Elizabeth Carvajal-Millan, Benjamín Ramírez-Wong, Guillermo Niño-Medina, Claudia M. Berlanga-Reyes, Agustín Rascón-Chu
Publikováno v:
Waste Water-Treatment and Reutilization
Claudia Berlanga-Reyes1, Elizabeth Carvajal-Millan1, Guillermo Nino-Medina4, Agustin Rascon-Chu2, Benjamin Ramirez-Wong3 and Elisa Magana-Barajas3 Centro de Investigacion en Alimentacion y Desarrollo, A.C. Hermosillo, Sonora, 1Laboratorio de biopolim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8036e19bc371a97b30d468aa32dff1c7
http://www.intechopen.com/articles/show/title/low-value-maize-and-wheat-by-products-as-a-source-of-ferulated-arabinoxylans
http://www.intechopen.com/articles/show/title/low-value-maize-and-wheat-by-products-as-a-source-of-ferulated-arabinoxylans
Autor:
Claudia M. Berlanga-Reyes, Jorge A. Márquez-Escalante, Agustín Rascón-Chu, Elizabeth Carvajal-Millan, Ana L. Martínez-López, Jaime Lizardi-Mendoza
Publikováno v:
Molecules
Molecules, Vol 14, Iss 4, Pp 1475-1482 (2009)
Molecules; Volume 14; Issue 4; Pages: 1475-1482
Molecules, Vol 14, Iss 4, Pp 1474-1481 (2009)
Molecules, Vol 14, Iss 4, Pp 1475-1482 (2009)
Molecules; Volume 14; Issue 4; Pages: 1475-1482
Molecules, Vol 14, Iss 4, Pp 1474-1481 (2009)
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or beta-lactoglobulin at 0.1% (w/v) was investigated. Insulin and beta-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ee39f9854acd6b59c26f6d8290947c9
https://pubmed.ncbi.nlm.nih.gov/19384279
https://pubmed.ncbi.nlm.nih.gov/19384279