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Tytuł :
Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.
Autorzy :
Cao Y; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Jiang L; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Suo W; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Deng Y; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Zhang M; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Dong S; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Guo P; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Chen S; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
Li H; School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130015. Date of Electronic Publication: 2021 May 06.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Solanum tuberosum*
Bread/*analysis
Emulsifying Agents/*chemistry
Fermentation ; Glutens/chemistry ; Steam ; Viscosity
Czasopismo naukowe
Tytuł :
Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity.
Autorzy :
Ma F; Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China.
Li X; Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China.
Ren Z; Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China.
Särkkä-Tirkkonen M; Ruralia Institute, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland.
Zhang Y; Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China. Electronic address: .
Zhao D; Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China.
Liu X; Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130022. Date of Electronic Publication: 2021 May 06.
Typ publikacji :
Journal Article
MeSH Terms :
Hydrogen-Ion Concentration*
Rheology*
Temperature*
Antioxidants/*pharmacology
Dioscorea/*chemistry
Plant Extracts/*pharmacology
Colloids ; Mannose ; Plant Extracts/chemistry ; Polysaccharides ; Salts ; Sucrose/chemistry ; Viscosity
Czasopismo naukowe
Tytuł :
pH-Responsive Rheological Properties and Microstructure Transition in Mixture of Anionic Gemini/Cationic Monomeric Surfactants.
Autorzy :
Tian M; State Key Laboratory of Enhanced Oil Recovery, Research Institute of Petroleum Exploration and Development, CNPC, Beijing 100083, China.
Chen X; State Key Laboratory of Enhanced Oil Recovery, Research Institute of Petroleum Exploration and Development, CNPC, Beijing 100083, China.
Zou X; State Key Laboratory of Enhanced Oil Recovery, Research Institute of Petroleum Exploration and Development, CNPC, Beijing 100083, China.
Qian Y; State Key Laboratory of Enhanced Oil Recovery, Research Institute of Petroleum Exploration and Development, CNPC, Beijing 100083, China.
Liu Z; CAS Key Laboratory of Colloid, Interface Thermodynamics, Beijing National Laboratory for Molecular Sciences (BNLMS), CAS Research/Education Center for Excellence in Molecular Sciences, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China.
Fan Y; CAS Key Laboratory of Colloid, Interface Thermodynamics, Beijing National Laboratory for Molecular Sciences (BNLMS), CAS Research/Education Center for Excellence in Molecular Sciences, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Aug 19; Vol. 26 (16). Date of Electronic Publication: 2021 Aug 19.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Surface-Active Agents/*chemistry
Cetrimonium/chemistry ; Glutamates/chemistry ; Hydrogen-Ion Concentration ; Micelles ; Viscosity
Czasopismo naukowe
Tytuł :
Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt.
Autorzy :
Qu X; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.; Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine.; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China.
Nazarenko Y; Department of Milk and Meat Technology, Sumy National Agrarian University, 40021 Sumy, Ukraine.
Yang W; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China.
Nie Y; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China.
Zhang Y; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Li B; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, Xinxiang 453003, China.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Aug 06; Vol. 26 (16). Date of Electronic Publication: 2021 Aug 06.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Avena/*chemistry
Yogurt/*analysis
beta-Glucans/*pharmacology
Fermentation/drug effects
Czasopismo naukowe
Tytuł :
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.
Autorzy :
Rodier LC; Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA.
Hartel RW; Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA.
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Źródło :
Journal of food science [J Food Sci] 2021 Jun; Vol. 86 (6), pp. 2553-2568. Date of Electronic Publication: 2021 May 30.
Typ publikacji :
Journal Article
MeSH Terms :
Maillard Reaction*
Rheology*
Chocolate/*analysis
Heating/*methods
Lactose/*analysis
Kinetics ; Lactose/chemistry
Czasopismo naukowe
Tytuł :
Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.
Autorzy :
Yang YL; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Guan EQ; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.; Henan Food Crop Collaborative Innovation Center, Zhengzhou, China.
Zhang LL; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Pang JY; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Li MM; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Bian K; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.; Henan Food Crop Collaborative Innovation Center, Zhengzhou, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Jun; Vol. 86 (6), pp. 2421-2433. Date of Electronic Publication: 2021 May 24.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Bread/*analysis
Flour/*analysis
Food Handling/*methods
Triticum/*chemistry
Water/*chemistry
Mechanical Phenomena ; Vacuum ; Viscosity
Czasopismo naukowe
Tytuł :
Rheological and Solubility Properties of Soy Protein Isolate.
Autorzy :
O Flynn TD; Teagasc Food Research Centre, Food Chemistry & Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland.; School of Food and Nutritional Sciences, University College Cork, T12 YT20 Cork, Ireland.
Hogan SA; Teagasc Food Research Centre, Food Chemistry & Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland.
Daly DFM; Abbott Nutrition, a Division of Abbott Laboratories, Cootehill, H16 RK50 Cavan, Ireland.
O Mahony JA; School of Food and Nutritional Sciences, University College Cork, T12 YT20 Cork, Ireland.
McCarthy NA; Teagasc Food Research Centre, Food Chemistry & Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 May 19; Vol. 26 (10). Date of Electronic Publication: 2021 May 19.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Soybean Proteins/*chemistry
Hydrogen-Ion Concentration ; Solubility ; Viscosity
Czasopismo naukowe
Tytuł :
Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes.
Autorzy :
Zhou Y; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Mei Y; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Luo T; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Chen W; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Zhong Q; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.
Chen H; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.; Huachuang Institute of Areca Research-Hainan, 88 People Road, Haikou 570208, China.
Chen W; College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China.; Chunguang Agro-Product Processing Institute, Wenchang 571333, China.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 May 10; Vol. 26 (9). Date of Electronic Publication: 2021 May 10.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Beta vulgaris/*chemistry
Emulsions/*chemistry
Enzymes/*metabolism
Pectins/*metabolism
Adsorption ; Diffusion ; Elasticity ; Kinetics ; Molecular Weight ; Oils/chemistry ; Particle Size ; Pressure ; Proton Magnetic Resonance Spectroscopy ; Spectroscopy, Fourier Transform Infrared ; Static Electricity ; Thermogravimetry ; Time Factors ; Viscosity ; Water/chemistry
Czasopismo naukowe
Tytuł :
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
Autorzy :
Giha V; Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia.
Ordoñez MJ; Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia.
Villamil RA; Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia.
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Źródło :
Journal of food science [J Food Sci] 2021 Jul; Vol. 86 (7), pp. 2802-2815. Date of Electronic Publication: 2021 Jun 19.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Rheology*
Cheese/*analysis
Food Handling/*methods
Milk/*chemistry
Animals
Czasopismo naukowe
Tytuł :
Oleogel-based emulsions: Concepts, structuring agents, and applications in food.
Autorzy :
Silva TJ; Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
Barrera-Arellano D; Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
Ribeiro APB; Laboratory of Oils and Fats, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
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Źródło :
Journal of food science [J Food Sci] 2021 Jul; Vol. 86 (7), pp. 2785-2801. Date of Electronic Publication: 2021 Jun 23.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Emulsions*
Rheology*
Fatty Acids/*analysis
Margarine/*analysis
Meat Products/*analysis
Organic Chemicals/chemistry
Czasopismo naukowe
Tytuł :
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche.
Autorzy :
Barrios-Rodríguez YF; Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile.; Centro Surcolombiano De Investigación En Café 'CESURCAFÉ', Universidad Surcolombiana, Neiva, Colombia.
Barrera Morelli J; Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile.
Zúñiga RN; Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile.; Programa Institucional De Fomento a La Investigación, Desarrollo E Innovación, Universidad Tecnológica Metropolitana, Santiago, Chile.
Pedreschi Plasencia F; Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile.
Mariotti Celis MS; Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Santiago, Chile.; Programa Institucional De Fomento a La Investigación, Desarrollo E Innovación, Universidad Tecnológica Metropolitana, Santiago, Chile.
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Źródło :
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2021 Jul; Vol. 38 (7), pp. 1118-1125. Date of Electronic Publication: 2021 Apr 16.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Temperature*
Furaldehyde/*analogs & derivatives
Animals ; Color ; Furaldehyde/analysis ; Hydrogen-Ion Concentration ; Milk/chemistry ; Sucrose/chemistry ; Viscosity
Czasopismo naukowe
Tytuł :
Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure.
Autorzy :
Hu ZZ; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China.
Sha XM; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China. Electronic address: .
Huang T; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China.
Zhang L; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China.
Wang GY; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China.
Tu ZC; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jun 30; Vol. 348, pp. 129093. Date of Electronic Publication: 2021 Jan 19.
Typ publikacji :
Journal Article
MeSH Terms :
Fishes*
Rheology*
Gelatin/*chemistry
Polyglutamic Acid/*analogs & derivatives
Transglutaminases/*chemistry
Animals ; Gels ; Polyglutamic Acid/chemistry ; Viscosity
Czasopismo naukowe
Tytuł :
Cellulose derivatives agglomerated in a fluidized bed: Physical, rheological, and structural properties.
Autorzy :
Lee D; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea.
Yoo B; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea. Electronic address: .
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Źródło :
International journal of biological macromolecules [Int J Biol Macromol] 2021 Jun 30; Vol. 181, pp. 232-240. Date of Electronic Publication: 2021 Mar 26.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Cellulose/*chemistry
Cellulose/ultrastructure ; Elastic Modulus ; Particle Size ; Polysaccharides/chemistry ; Porosity ; Stress, Mechanical
Czasopismo naukowe
Tytuł :
Effect of cellular rearrangement time delays on the rheology of vertex models for confluent tissues.
Autorzy :
Erdemci-Tandogan G; Department of Physics, Syracuse University, Syracuse, New York, United States of America.; Institute of Biomedical Engineering, University of Toronto, Toronto, Ontario, Canada.
Manning ML; Department of Physics, Syracuse University, Syracuse, New York, United States of America.; BioInspired Institute, Syracuse University, Syracuse, New York, United States of America.
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Źródło :
PLoS computational biology [PLoS Comput Biol] 2021 Jun 07; Vol. 17 (6), pp. e1009049. Date of Electronic Publication: 2021 Jun 07 (Print Publication: 2021).
Typ publikacji :
Journal Article; Research Support, N.I.H., Extramural; Research Support, Non-U.S. Gov't
MeSH Terms :
Models, Biological*
Rheology*
Animals ; Intercellular Junctions
Czasopismo naukowe
Tytuł :
Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems.
Autorzy :
Kim TK; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Hyeock Lee M; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
In Yong H; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Won Jang H; Deparment of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea.
Jung S; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Jun 01; Vol. 346, pp. 128930. Date of Electronic Publication: 2020 Dec 26.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Fatty Acids/*analysis
Meat/*analysis
Muscle Proteins/*analysis
Animals ; Cattle ; Chickens ; Emulsions ; Food Handling ; Swine
Czasopismo naukowe
Tytuł :
Effect of ultrasound pretreatment on structural, physicochemical, rheological and gelation properties of transglutaminase cross-linked whey protein soluble aggregates.
Autorzy :
Zhang T; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Zhao Y; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Tian X; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Liu J; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Ye H; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: .
Shen X; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: .
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Źródło :
Ultrasonics sonochemistry [Ultrason Sonochem] 2021 Jun; Vol. 74, pp. 105553. Date of Electronic Publication: 2021 Apr 15.
Typ publikacji :
Journal Article
MeSH Terms :
Chemical Phenomena*
Protein Aggregates*
Rheology*
Ultrasonic Waves*
Transglutaminases/*metabolism
Gels ; Solubility
Czasopismo naukowe
Tytuł :
Properties of transglutaminase-induced myofibrillar/wheat gluten gels.
Autorzy :
Ouyang Y; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Xu J; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Ji F; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Tan M; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Luo S; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Zhong X; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
Zheng Z; School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Jun; Vol. 86 (6), pp. 2387-2397. Date of Electronic Publication: 2021 May 20.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Gels/*chemistry
Glutens/*chemistry
Myofibrils/*metabolism
Transglutaminases/*pharmacology
Triticum/*chemistry
Glutens/drug effects ; Glutens/metabolism ; Hydrophobic and Hydrophilic Interactions ; Myofibrils/drug effects ; Triticum/drug effects ; Triticum/metabolism
Czasopismo naukowe
Tytuł :
Reduced coupling between cerebrospinal fluid flow and global brain activity is linked to Alzheimer disease-related pathology.
Autorzy :
Han F; Department of Biomedical Engineering, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
Chen J; Department of Biomedical Engineering, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
Belkin-Rosen A; Department of Biomedical Engineering, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
Gu Y; Department of Biomedical Engineering, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
Luo L; Department of Sociology & Criminology, The Pennsylvania State University, University Park, Pennsylvania, United States of America.; Population Research Institute, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
Buxton OM; Department of Biobehavioral Health, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
Liu X; Department of Biomedical Engineering, The Pennsylvania State University, University Park, Pennsylvania, United States of America.; Institute for Computational and Data Sciences, The Pennsylvania State University, University Park, Pennsylvania, United States of America.
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Corporate Authors :
Alzheimer’s Disease Neuroimaging Initiative
Źródło :
PLoS biology [PLoS Biol] 2021 Jun 01; Vol. 19 (6), pp. e3001233. Date of Electronic Publication: 2021 Jun 01 (Print Publication: 2021).
Typ publikacji :
Journal Article; Research Support, N.I.H., Extramural; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
MeSH Terms :
Rheology*
Alzheimer Disease/*cerebrospinal fluid
Alzheimer Disease/*pathology
Brain/*pathology
Brain/*physiopathology
Aged ; Alzheimer Disease/blood ; Alzheimer Disease/physiopathology ; Amyloid beta-Peptides/metabolism ; Biomarkers/cerebrospinal fluid ; Cognitive Dysfunction/blood ; Cognitive Dysfunction/cerebrospinal fluid ; Cognitive Dysfunction/complications ; Cognitive Dysfunction/physiopathology ; Female ; Humans ; Male ; Oxygen/blood ; Risk Factors
Czasopismo naukowe
Tytuł :
Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates.
Autorzy :
Zhang Q; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China. Electronic address: .
Jeganathan B; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Dong H; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Chen L; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Vasanthan T; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 15; Vol. 344, pp. 128569. Date of Electronic Publication: 2020 Nov 07.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Chitosan/*chemistry
Pea Proteins/*chemistry
Sodium Chloride/*chemistry
Hydrogen-Ion Concentration ; Molecular Conformation ; Static Electricity ; Thermodynamics
Czasopismo naukowe
Tytuł :
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion.
Autorzy :
Hossain Brishti F; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Chay SY; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Muhammad K; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Rashedi Ismail-Fitry M; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia.
Zarei M; Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
Karthikeyan S; Department of Physics, Dr. Ambedkar Government Arts College, Chennai, Tamil Nadu 600 039, India.
Caballero-Briones F; Instituto Politecnico Nacional, Materiales y Tecnologias para Energia, Salud y Medio Ambiente (GESMAT), CICATA Altamira, Km 14.5 Carretera Tampico-Puerto Industrial, 89600 Altamira, Mexico.
Saari N; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 May 15; Vol. 344, pp. 128643. Date of Electronic Publication: 2020 Nov 16.
Typ publikacji :
Journal Article
MeSH Terms :
Rheology*
Plant Proteins/*chemistry
Plant Proteins/*isolation & purification
Vigna/*chemistry
Hydrophobic and Hydrophilic Interactions ; Protein Denaturation ; Solubility ; Temperature
Czasopismo naukowe

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