Zobrazeno 1 - 10
of 3 515
pro vyhledávání: '"aggregation behavior"'
Akademický článek
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Publikováno v:
Food Physics, Vol 1, Iss , Pp 100004- (2024)
Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic field assisted freezing (EFAF) on the functional
Externí odkaz:
https://doaj.org/article/8d3f637ae7894019abb792b4eed1d982
Publikováno v:
Aggregate, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract Polar fluorinated arenes can promote organic free radical reactions, which have attracted scientists’ interest in recent years. However, it is still unknown how these solvents interact weakly with organic radical molecules to influence the
Externí odkaz:
https://doaj.org/article/ab8976395371444b858c9320602c1f32
Autor:
Jin-Ping Zhang, Gonzalo Avila, Gang Ma, Qian-Qian Mi, Adriana Najar-Rodriguez, Ju-Hong Chen, Chun-Sen Ma, Feng Zhang
Publikováno v:
CABI Agriculture and Bioscience, Vol 5, Iss 1, Pp 1-8 (2024)
Abstract Background Halyomorpha halys Stål (Hemiptera: Pentatomidae), brown marmorated stink bug (BMSB), is a highly polyphagous invasive pest worldwide. It is also known to be a nuisance pest as it enters artificial structures, including human habi
Externí odkaz:
https://doaj.org/article/40ab2c347ccb493d943d814ae9bbd3ce
Publikováno v:
Foods, Vol 13, Iss 21, p 3491 (2024)
The impact of heat treatment, pH and phytic acid (PA) concentration on the aggregation behavior and digestibility of whey protein isolate (WPI) was investigated. The experimental results indicated that below the isoelectric point of WPI, heat treatme
Externí odkaz:
https://doaj.org/article/f60e78f7e3ee4ec49830269c0c25a1d0
Publikováno v:
Molecules, Vol 29, Iss 21, p 4984 (2024)
Controlling the hierarchical self-assembly of surfactants in aqueous solutions has drawn much attention due to their broad range of applications, from targeted drug release, preparation of smart material, to biocatalysis. However, the synthetic proce
Externí odkaz:
https://doaj.org/article/2624a4630ad54e6ea8bd76f0aad066b1
Autor:
Rushana Kushnazarova, Alla Mirgorodskaya, Dmitry Bekrenev, Denis Kuznetsov, Anna Lyubina, Alexandra Voloshina, Lucia Zakharova
Publikováno v:
Colloids and Interfaces, Vol 8, Iss 5, p 57 (2024)
New hexadecylpiperidinium surfactants, containing one or two butylcarbamate fragments, were synthesized. The antimicrobial activity, toxicity, aggregation behavior in aqueous solutions, and solubilization capacity of these surfactants towards the hyd
Externí odkaz:
https://doaj.org/article/72f4ad349557470095a7c90a895c6fa6
Akademický článek
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Autor:
Wang, Fengqiujie a, Lin, Liu a, Wang, Xichang a, b, c, Zhang, Long a, b, c, ⁎⁎, Tao, Ningping a, b, c, ⁎
Publikováno v:
In Food Hydrocolloids May 2025 162
Publikováno v:
Shipin Kexue, Vol 44, Iss 9, Pp 177-184 (2023)
Heat treatment can induce muscle protein denaturation and aggregation and eventually the sol-gel tradition of proteins. The aggregation rate, degree, morphology and pattern can affect the quality of protein gels. Traditional Chinese soy sauce and pot
Externí odkaz:
https://doaj.org/article/3c168c4dd6e74f86bb127e8cc3c68f20