Zobrazeno 1 - 10
of 845
pro vyhledávání: '"W, Hartel"'
Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 7486-7500 (2023)
ABSTRACT: This study aimed to investigate the crystal network of bulk milk fat fractions and the partial coalescence, and the rheological properties of their oil-in-water (O/W) emulsions. Different milk fat fraction model systems were compared for th
Externí odkaz:
https://doaj.org/article/09085692906944d1834684533ff8eb5e
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-11 (2023)
Abstracts The addition of polyphenols to ice cream mix has been shown to cause a decrease in melting rate of that ice cream, although the mechanisms of this effect are not well understood. To better understand this phenomenon, the objective of this s
Externí odkaz:
https://doaj.org/article/c28d8e8cf75243cf979c1aef7e7f04ed
Autor:
Elena Poggio, Francesca Vallese, Andreas J. W. Hartel, Travis J. Morgenstern, Scott A. Kanner, Oliver Rauh, Flavia Giamogante, Lucia Barazzuol, Kenneth L. Shepard, Henry M. Colecraft, Oliver Biggs Clarke, Marisa Brini, Tito Calì
Publikováno v:
Cell Death and Disease, Vol 14, Iss 4, Pp 1-13 (2023)
Abstract Coronavirus disease (COVID-19) is a contagious respiratory disease caused by the SARS-CoV-2 virus. The clinical phenotypes are variable, ranging from spontaneous recovery to serious illness and death. On March 2020, a global COVID-19 pandemi
Externí odkaz:
https://doaj.org/article/6f24462f2be0478e821b38710e7c6258
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-16 (2022)
Abstract Non-covalent complexation interactions are known to occur between bioactive compounds and proteins. While formulating with these components can have positive outcomes such as stabilization of colors and actives, it can also result in changes
Externí odkaz:
https://doaj.org/article/c5aec85693a543988d301a92ed91beb0
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-15 (2021)
Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, ad
Externí odkaz:
https://doaj.org/article/b74a0e7a95f74e11909f998f26d0be37
Autor:
Jake Rabinowitz, Andreas J. W. Hartel, Hannah Dayton, Jason D. Fabbri, Jeanyoung Jo, Lars E. P. Dietrich, Kenneth L. Shepard
Publikováno v:
Analytical Chemistry. 95:5285-5292
Autor:
Rodolfo E. Peña-Chávez, Nicole E. Schaen-Heacock, Mary E. Hitchcock, Atsuko Kurosu, Ryo Suzuki, Richard W. Hartel, Michelle R. Ciucci, Nicole M. Rogus-Pulia
Publikováno v:
Dysphagia. 38:785-817
Autor:
Andreas J. W. Hartel, Marius Glogger, Nicola G. Jones, Wasim Abuillan, Christopher Batram, Anne Hermann, Susanne F. Fenz, Motomu Tanaka, Markus Engstler
Publikováno v:
Nature Communications, Vol 7, Iss 1, Pp 1-9 (2016)
How molecular crowding affects membrane protein diffusion and function is not known. Here the authors measure diffusion of variant surface glycoprotein on trypanosomes and discover a molecular crowding threshold that limits diffusion, and find that N
Externí odkaz:
https://doaj.org/article/831b8d33c8d54ce4a633cf358d818285
Autor:
Richard W. Hartel
Publikováno v:
Careers in Food Science: From Undergraduate to Professional ISBN: 9783031143526
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82dd2c7bfa14ba7b05b27780fadd63ba
https://doi.org/10.1007/978-3-031-14353-3_1
https://doi.org/10.1007/978-3-031-14353-3_1
Autor:
Kathleen O’Connell, Richard W. Hartel
Publikováno v:
Journal of Food Processing and Preservation. 46