Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Pedram Nasr"'
Autor:
Samar Hamad, Run Chen, Zhitong Zhou, Pedram Nasr, Ye Ling Li, Niloufar Rafiee Tari, Michael A. Rogers, Amanda J. Wright
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
It is poorly understood how the physical state of emulsified triacylglycerol (TAG) alters colloidal behavior in the gastrointestinal tract to modulate lipid digestion and absorption. We, therefore, aimed to investigate the individual and combined eff
Externí odkaz:
https://doaj.org/article/62fd7f7795b44095b715f3fdd3920250
Autor:
Maleeka Singh, Azin Sadat, Reihaneh Abdi, Louis A. Colaruotolo, Alyssa Francavilla, Katherine Petker, Pedram Nasr, Maryam Moraveji, Gyllian Cruz, Yinan Huang, Aditi Arora, Aleana Chao, Sarah Walker, Xinya Wang, Sujani Rathnayake, Subramanyam Ragupathy, Steven G. Newmaster, Robert H. Hanner, Lawrence D. Goodridge, Maria G. Corradini
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 598-602 (2021)
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Externí odkaz:
https://doaj.org/article/a32cf3cd975b4d3c9faf7f68be0d8b37
Publikováno v:
Gels, Vol 7, Iss 2, p 46 (2021)
Complex morphologies, as is the case in self-assembled fibrillar networks (SAFiNs) of 1,3:2,4-Dibenzylidene sorbitol (DBS), are often characterized by their Fractal dimension and not Euclidean. Self-similarity presents for DBS-polyethylene glycol (PE
Externí odkaz:
https://doaj.org/article/f740b5ab71834366bdeb03cbf8710648
Autor:
Pedram Nasr, Iris J. Joye, Zhitong Zhou, Michael A. Rogers, Amanda J. Wright, Elizabeth A. L. West, April X. Xu, Maria G. Corradini
Publikováno v:
Food Biophysics. 17:93-105
Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 – 85 °C, significantly correlate to alterations in lipid bioaccessibility measured using a multi-compartment, in-vitro gastrointestinal digestion syst
Autor:
Zhitong Zhou, Hala Amer, Arianna Sultani, Pedram Nasr, Yan Wang, Maria G. Corradini, H. Douglas Goff, Gisèle LaPointe, Michael A. Rogers
Publikováno v:
Food Research International. 167:112688
Autor:
Sujani Rathnayake, Maleeka Singh, Pedram Nasr, Robert Hanner, Reihaneh Abdi, Xinya Wang, Lawrence Goodridge, Maryam Moraveji, Aleana Chao, Azin Sadat, Yinan Huang, Louis A. Colaruotolo, Maria G. Corradini, Sarah Walker, Gyllian Cruz, Subramanyam Ragupathy, Steven G. Newmaster, Aditi Arora, Katherine Petker, Alyssa Francavilla
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 598-602 (2021)
Current Research in Food Science
Current Research in Food Science
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Autor:
Richard G. Weiss, France-Isabelle Auzanneau, Scott M. Rosendahl, Jarvis Hill, Pedram Nasr, Michael A. Rogers, Stuart Read, Maria G. Corradini
Publikováno v:
The Journal of Physical Chemistry C. 124:26455-26466
Experimental results are reported to explain important aspects of why the classic gelator 1:3,2:4-dibenzylidene sorbitol (DBS) and five of its derivatives do or do not form gels in 23 solvents cove...
Publikováno v:
Gels
Volume 7
Issue 2
Gels, Vol 7, Iss 46, p 46 (2021)
Volume 7
Issue 2
Gels, Vol 7, Iss 46, p 46 (2021)
Complex morphologies, as is the case in self-assembled fibrillar networks (SAFiNs) of 1,3:2,4-Dibenzylidene sorbitol (DBS), are often characterized by their Fractal dimension and not Euclidean. Self-similarity presents for DBS-polyethylene glycol (PE
Autor:
Zhitong Zhou, Pedram Nasr, Arianna Sultani, H. Douglas Goff, Maria G. Corradini, Iris J. Joye, Michael A. Rogers
Publikováno v:
SSRN Electronic Journal.
Autor:
Muwen Lv, Michael A. Rogers, Maria G. Corradini, Raoul Vaz, Tao Hou, Yaqi Lan, Alejandro Marnangoni, Shenglan Guo, Pedram Nasr, Saeed M. Ghazani, Vladimir Ladizhansky
Publikováno v:
Soft matter. 15(45)
Peptides are a promising class of gelators, due to their structural simplicity, biocompatibility and versatility. Peptides were synthesized based on four amino acids: leucine, phenylalanine, tyrosine and tryptophan. These peptide gelators, with syste