Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Mina Dokouhaki"'
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100299- (2024)
Pickering Emulsions (PEs) have gained significant attention due to their simplicity of preparation, the prospect of using a wide range of natural biopolymers to create Pickering particles and high stability. To overcome the limitations of conventiona
Externí odkaz:
https://doaj.org/article/bdb2d53eda9c44caa24aae8479635730
Publikováno v:
Biomolecules, Vol 7, Iss 3, p 68 (2017)
Chaplin F (Chp F) is a secreted surface-active peptide involved in the aerial growth of Streptomyces. While Chp E demonstrates a pH-responsive surface activity, the relationship between Chp F structure, function and the effect of solution pH is unkno
Externí odkaz:
https://doaj.org/article/7d3b9b48d8fb4985ae9ec62bac4f9c0a
Publikováno v:
Trends in Food Science & Technology. 122:201-210
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fad4fd340c2e50cada391b68f6409612
https://doi.org/10.1016/j.tifs.2022.02.025
https://doi.org/10.1016/j.tifs.2022.02.025
Publikováno v:
Food Biophysics. 17:165-170
There is an increasing demand for the design of complex bio-composites with customized structural characteristics for use in processed food products. Phase behaviour of these mixtures determines textural properties, encouraging the pursue of a rapid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdceccbd7d5f47acba1a9f99edc3f68c
https://doi.org/10.1007/s11483-021-09713-8
https://doi.org/10.1007/s11483-021-09713-8
Publikováno v:
Trends in Food Science & Technology. 111:378-387
Background Food colloid stability is critical to many food properties and surfactants that can provide long-term stability against phase separation are highly desirable. The hydrophobins and the chaplins are proteins secreted by filamentous microorga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df006ff440575d45f682d738087222db
https://doi.org/10.1016/j.tifs.2021.03.001
https://doi.org/10.1016/j.tifs.2021.03.001
Publikováno v:
International Journal of Biological Macromolecules. 144:742-750
The Chaplin E peptide is a surface-active agent that can adsorb to the air/water interface and form interfacial films that display distinct interfacial properties as a function of pH. The ~2 nm thick homogeneous Chaplin E film formed under acidic con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad80ff20459db9cd2aa6988b55d2924b
https://doi.org/10.1016/j.ijbiomac.2019.12.075
https://doi.org/10.1016/j.ijbiomac.2019.12.075
Publikováno v:
LWT. 129:109567
A thorough understanding of the phase behaviour of biomaterial composites is imperative for manipulating the structural and textural properties in novel food products. This study probed the phase behaviour of a model system comprising agarose and a v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fae910501a474ddb8d8103e0607fc84
https://doi.org/10.1016/j.lwt.2020.109567
https://doi.org/10.1016/j.lwt.2020.109567
Publikováno v:
Biomolecules, Vol 7, Iss 3, p 68 (2017)
Biomolecules
Biomolecules; Volume 7; Issue 3; Pages: 68
Biomolecules
Biomolecules; Volume 7; Issue 3; Pages: 68
Chaplin F (Chp F) is a secreted surface-active peptide involved in the aerial growth of Streptomyces. While Chp E demonstrates a pH-responsive surface activity, the relationship between Chp F structure, function and the effect of solution pH is unkno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2050d6bfe32538d2ce5ae9c41e1f3fe
https://www.mdpi.com/2218-273X/7/3/68
https://www.mdpi.com/2218-273X/7/3/68
Publikováno v:
Colloids and surfaces. B, Biointerfaces. 160
Chaplin E, or Chp E, is a surface active peptide secreted by Streptomyces coelicolor that adopts different structures depending on solution pH but the effect of these structures on the interfacial properties of Chp E is not known. In experiments pair
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cecb3dc916011c19977e44259a047a3e
https://pubmed.ncbi.nlm.nih.gov/29028607
https://pubmed.ncbi.nlm.nih.gov/29028607
Publikováno v:
Food Research International. 125:108529
Studying the phase behaviour of composite gels facilitates understanding of their structural and textural properties at low and intermediate levels of solids. In this work, the phase behaviour of a model system of agarose including various concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::810f58506b753ed49118ff0e299f02b8
https://doi.org/10.1016/j.foodres.2019.108529
https://doi.org/10.1016/j.foodres.2019.108529