Chemical characterization of hydrothermally pretreated and enzyme-digested wheat straw : an evaluation of recalcitrance

Autor: V.J. Morris, Keith W. Waldron, Kristiina Kruus, Zara Merali, Kaisa Marjamaa, A. Patrick Gunning, Andres Käsper

Publikováno v: Merali, Z, Marjamaa, K, Käsper, A, Kruus, K, Gunning, A P, Morris, V J & Waldron, K W 2016, ' Chemical characterization of hydrothermally pretreated and enzyme-digested wheat straw : an evaluation of recalcitrance ', Food Chemistry, vol. 198, pp. 132-140 . https://doi.org/10.1016/j.foodchem.2015.07.108

There is great interest in understanding changes that occur to cell wall constituents during saccharification of pretreated lignocellulose, particularly in relation to recalcitrance of the residues. This paper reports the effects of hydrothermal pret

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3494094e11a1fcf7c4a06ad410b7437
http://juuli.fi/Record/0275191216

Galectin 3–β-galactobiose interactions

Autor: Carmen Pin, A.P. Gunning, V.J. Morris

Publikováno v: Carbohydrate Polymers. 92:529-533

Force spectroscopy has been used to investigate the interaction between the disaccharide β-galactobiose and the pro-metastatic regulatory protein galectin-3 (Gal3). The studies revealed specific interactions characterised by an off-rate dissociation

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78638b39701d72e94fb4c3cbd09b3e51
https://doi.org/10.1016/j.carbpol.2012.08.104

Using atomic force microscopy to probe food biopolymer functionality

Autor: Andrew R. Kirby, V.J. Morris, A.P. Gunning

Publikováno v: Scanning. 21:287-292

Atomic force microscopes (AFMs) generate images by “feeling” rather than “looking” at samples. This permits a magnification range spanning that associated with both the light and electron microscopes, but under the “natural” imaging condi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f5ce7d0158135bd451baebcce0f2fa3
https://doi.org/10.1002/sca.4950210501

Probing molecular interactions in foods

Autor: V.J. Morris

Publikováno v: Trends in Food Science & Technology. 15:291-297

Probe microscopies provide a basis for examining the molecular structure of foods. Applications of atomic force microscopy (AFM) and scanning near-field optical microscopy (SNOM) to study protein-surfactant interactions at air–water and oil–water

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3ae2ddfecff7d91eaf8514c015a9d407
https://doi.org/10.1016/j.tifs.2003.04.001

Atomic Force Microscopy of Emulsion Droplets: Probing Droplet−Droplet Interactions

Autor: V.J. Morris, Peter J. Wilde, A.P. Gunning, Alan R. Mackie

Publikováno v: Langmuir. 20:116-122

A method has been developed for attaching oil (tetradecane) droplets to the end of an atomic force microscopy (AFM) cantilever and for immobilizing droplets on a glass substrate. This approach has permitted the monitoring of droplet-droplet interacti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2563f3f6fda3082dab19cfe44e7e5118
https://doi.org/10.1021/la034835+