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New gels could help the medicine go down（图）
新凝胶 油基凝胶 吞咽药丸困难
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2023/6/19
For most children and even some adults, swallowing pills or tablets is difficult. To make it easier to give those medicines, researchers at MIT and Brigham and Women’s Hospital have created a drug-del...
Macromolecular Assemblies: Human Gamma-Crystallin Protein, Glutamic Acid Bottle Brushes, And Hyaluronic Acid Gels
Pure sciences Biological sciences Macromolecular assemblies Gamma-crystallin proteins Glutamic acid Hyaluronic acid
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2014/11/21
Macromolecular assemblies constitute the world in which we live. The work contained within this thesis has studied three different types of macromolecular assemblies: human γ-crystallin protein aggreg...
Effect of Colloidal Interactions on Formation of Glasses, Gels, Stable Clusters and Structured Films
Colloidal Interactions Formation of Glasses Gels Stable Clusters Structured Films
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2014/11/10
Colloidal suspensions are ubiquitous because of their vast industrial and household usage. We demonstrate that interactions between colloidal particles play a crucial role in manipulating the phase be...
Soft magnetorheological polymer gels with controllable rheological properties
Magnetorheological plastic polyurethane swelling of the gel matrix carbonyl iron particles
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2015/3/24
A series of magnetorheological (MR) gels consisting of plastic polyurethane matrix swollen by nonvolatile solvent in different weight fractions and carbonyl iron particles were prepared. Their magneto...
Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
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2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Differences in Physical and Structural Properties of Heat-Induced Gels from Glycinins among Soybean Cultivars
heat-induced gels microstructure glycinin
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2009/6/17
Heat-induced gels were prepared from glycinins of various soybean cultivars at protein concentrations of 18 to 20%. Textural properties of the gels measured by a compression-decompression test were ev...
Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
texture fracture stress fracture strain
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2009/6/17
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
Gel Strength of Kamaboko Gels Produced by Microwave Heating
kamaboko microwave heating gel strength
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2009/5/31
In this study, the strength of kamaboko gels heated by microwaves was investigated, and the change of elasticity of kamaboko gel during microwave heating was determined. The strength of gels made unde...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
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2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
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2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...
Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants
emulsion milk proteins
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2008/4/1
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Effects of Salts on the Properties of Sols and Gels Prepared from Whey Protein Isolate and Process Whey Protein
whey protein isolate process whey protein gelation
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2008/3/28
Process whey protein was prepared by heat treatment of whey protein isolate under salt-free conditions. Addition of sodium chloride, trisodium cit-rate, potassium chloride, or calcium chloride to a pr...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
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2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
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2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents
acid coagulation rennet coagulation protein interactions dissociating agents
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2008/3/28
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultra...