Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Kelsey Kanyuck"'
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100060- (2021)
Kappa carrageenan was identified as a possible gel for melting-triggered release at 30–40 °C with the inclusion of a non-ionic surfactant for use in detergency or food-related applications. The gel formulation was kappa carrageenan (0.6–3% w/w)
Externí odkaz:
https://doaj.org/article/22e22c1719b849c38b3265a88972612c
Publikováno v:
Carbohydrate Polymers. 218:170-178
Gelation of maltodextrin (DE 2) was examined over a range of temperatures to understand the behaviour within mixed-gel systems. Maltodextrin solutions were prepared at 95 °C and held at temperatures between 5 °C and 60 °C for four days. Bulk gel p
Publikováno v:
Carbohydrate polymers. 259
This study examined the mechanism of swelling for high acyl (HA) gellan gum and the impacts on the hydrogel mechanical properties and the release of a model drug (glucose). Controlling the material properties and the release of entrapped drugs during
Publikováno v:
Food Hydrocolloids. 122:107090
Structural influences of hydrocolloids gels on the release of carbohydrates was examined with a focus on structure-function relationships. This understanding will guide formulation of food gels for targeted sugar release in populations such as diabet
Autor:
Joseph Mowery, Boce Zhang, Kevin Reed, Yaguang Luo, Peter Y. Zavalij, Gary R. Bauchan, Natalie Saenz, Kelsey Kanyuck
Publikováno v:
RSC Advances. 8:33059-33064
A facile and template-free solvothermal method was developed as a bottom-up approach to synthesize mesoporous/macroporous MOF nanosheets in a simple and scalable way. It was found that starting coordination complexes of different copper(ii)-ligand co
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100060-(2021)
Kappa carrageenan was identified as a possible gel for melting-triggered release at 30–40 °C with the inclusion of a non-ionic surfactant for use in detergency or food-related applications. The gel formulation was kappa carrageenan (0.6–3% w/w)
Publikováno v:
Food Hydrocolloids. 112:106295
A mixed-gel of high acyl (HA) gellan gum and maltodextrin (MD) (potato DE2) demonstrated a range of physical properties with a proposed interpenetrating network. Mixed hydrocolloid gels allow for the development of novel properties that neither polym
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:5164-5170
Controlled ripening of climacteric fruits, such as bananas and avocados, is a critical step to provide consumers with high-quality products while reducing postharvest losses. Prior to ripening, these fruits can be stored for an extended period of tim
Autor:
Sara M. Handy, Jeffrey A. DeGrasse, Betsy Jean Yakes, Stacey L. DeGrasse, Kelsey Kanyuck, Christopher T. Elliott, Katrina Campbell
Publikováno v:
Handy, S M, Yakes, B J, DeGrasse, J A, Campbell, K, Elliott, C T, Kanyuck, K M & Degrasse, S L 2013, ' First report of the use of a saxitoxin-protein conjugate to develop a DNA aptamer to a small molecule toxin ', Toxicon, vol. 61, no. 1, pp. 30-37 . https://doi.org/10.1016/j.toxicon.2012.10.015
Saxitoxin (STX) is a low molecular weight neurotoxin mainly produced by certain marine dinoflagellates that, along with its family of similarly related paralytic shellfish toxins, may cause the potentially fatal intoxication known as paralytic shellf
Publikováno v:
Analytical chemistry. 86(18)
Tetrodotoxin (TTX), a small molecular weight neurotoxin, is responsible for poisoning events that traditionally occur from consumption of contaminated puffer fish. Recent studies have shown a growing number of foods contaminated with TTX and a larger