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egg rheology

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https://www.readbyqxmd.com/read/27852807/mechanical-tuning-of-mammalian-sperm-behaviour-by-hyperactivation-rheology-and-substrate-adhesion-a-numerical-exploration
#1
Kenta Ishimoto, Eamonn A Gaffney
The great mammalian sperm race encounters numerous microenvironments to which sperm must adapt and a fundamental sperm response is the change in its waveform owing to both fluid rheology and capacitation, with the latter associated with a hyperactivated beat pattern. Hence, in this modelling study, we examine the effect of different flagellar waveforms for sperm behaviour near adhesive substrates, which are representative of epithelia in female tract sperm reservoirs and the zona pellucida (ZP), which surrounds the mammalian egg...
November 2016: Journal of the Royal Society, Interface
https://www.readbyqxmd.com/read/27565175/effect-of-gluten-egg-and-soy-proteins-on-the-rheological-and-thermo-mechanical-properties-of-wholegrain-rice-flour
#2
Livia Pătraşcu, Iuliana Banu, Ina Vasilean, Iuliana Aprodu
The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins...
August 26, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/26994202/effect-of-storage-duration-on-the-rheological-properties-of-goose-liquid-egg-products-and-eggshell-membranes
#3
V Kumbar, S Nedomova, J Trnka, J Buchar, R Pytel
In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. The eggs of geese (Landes Goose, Anser anser f. domestica) were stored for one, 2, 3, 4, 6, and 8 wk at a constant temperature 4°C. First of all, the egg quality parameters were described in terms of egg weight, egg weight loss, egg shape index, yolk height, albumen height, yolk index, albumen index, and Haugh units. In the next step the rheological behavior of liquid egg products (egg yolk, albumen, and whole liquid egg) was studied using a concentric cylinder viscometer...
July 1, 2016: Poultry Science
https://www.readbyqxmd.com/read/26616924/effect-of-feeding-cla-on-plasma-and-granules-fatty-acid-composition-of-eggs-and-prepared-mayonnaise-quality
#4
Sara Elizabeth Shinn, Andrew Proctor, Alex D Gilley, Sungeun Cho, Elizabeth Martin, Nicholas B Anthony
Eggs rich in trans, trans conjugated linoleic acid (CLA) are significantly more viscous, have more phospholipids containing linoleic acid (LA), and more saturated triacylglycerol species than control eggs. However, the fatty acid (FA) composition of yolk plasma and granule fractions are unreported. Furthermore, there are no reports of mayonnaise rheological properties or emulsion stability by using CLA-rich eggs. Therefore, the objectives were (1) compare the FA composition of CLA-rich yolk granules and plasma, relative to standard control and LA-rich control yolks, (2) compare the rheological properties of mayonnaise prepared with CLA-rich eggs to control eggs and (3) compare the emulsion stability of CLA-yolk mayonnaise...
April 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26527230/determination-of-the-gelation-mechanism-of-freeze-thawed-hen-egg-yolk
#5
Carmen Au, Nuria C Acevedo, Harry T Horner, Tong Wang
A study of yolks stored up to 168 d at -20 °C was conducted to determine the gelation behavior and mechanism of freeze-thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance ((1)H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing...
November 25, 2015: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/26458074/miscibility-of-quillaja-saponins-with-other-co-surfactants-under-different-ph-values
#6
Corina L Reichert, Hanna Salminen, Bruno H Leuenberger, Jörg Hinrichs, Jochen Weiss
The miscibility behavior of mixed surfactant systems and the influence of extrinsic parameters are crucial for their application as emulsifiers. Therefore, the objective of this study was to evaluate the miscibility behavior of mixed systems composed of commercial Quillaja saponin and a co-surfactant, namely sodium caseinate, pea protein, rapeseed lecithin, or egg lecithin. These mixtures were evaluated macro- and microscopically at different concentration ratios (maximum concentration 5% w/v) at pH 3, 5, and 7 at 25 °C...
November 2015: Journal of Food Science
https://www.readbyqxmd.com/read/26375304/squeeze-flow-rheometry-as-a-novel-tool-for-the-characterization-of-highly-concentrated-protein-solutions
#7
Marie-Therese Schermeyer, Heike Sigloch, Katharina C Bauer, Claude Oelschlaeger, Jürgen Hubbuch
This study aims at defining rheological parameters for the characterization of highly concentrated protein solutions. As a basis for comparing rheological behavior with protein solution characteristics the protein phase behavior of Lysozyme from chicken egg white with concentrations up to 225 mg/mL, changing pH values and additive concentrations was studied in a microbatch scale format. The prepared phase diagrams, scored after 40 days (t40) give insights into the kind and kinetics of the phase transitions that occur...
March 2016: Biotechnology and Bioengineering
https://www.readbyqxmd.com/read/26360769/multi-region-to-single-region-shear-thinning-transitions-in-drying-pedot-pss-dispersions-contributions-from-charge-density-fluctuations
#8
Piramuthu Raja Ashok R, Mathew Shaji Thomas, Susy Varughese
UNLABELLED: The multiple shear thinning behaviour observed in dispersions of the conducting polymer, poly(3,4-ethylenedioxythiophene)-poly(styrenesulfonate) ( PEDOT: PSS), in water during the drying process is explored. PEDOT: PSS dispersions in water can be non-stoichiometric polyelectrolyte complexes (PECs) with free polyanion (PSS) chains resulting in scrambled egg conformations. They also behave as charged colloidal particles. The behaviour of PEDOT: PSS dispersions as PECs and charged colloidal systems during drying is analyzed using rheology and TEM, zeta potential, conductivity, pH, dynamic light scattering (DLS) and rheo-small angle light scattering (rheo-SALS) information...
November 21, 2015: Soft Matter
https://www.readbyqxmd.com/read/26277700/effect-of-non-newtonian-fluid-properties-on-bovine-sperm-motility
#9
Toru Hyakutake, Hiroki Suzuki, Satoru Yamamoto
The swimming process by which mammal spermatozoa progress towards an egg within the reproductive organs is important in achieving successful internal fertilization. The viscosity of oviductal mucus is more than two orders of magnitude greater than that of water, and oviductal mucus also has non-Newtonian properties. In this study, we experimentally observed sperm motion in fluids with various fluid rheological properties and investigated the influence of varying the viscosity and whether the fluid was Newtonian or non-Newtonian on the sperm motility...
September 18, 2015: Journal of Biomechanics
https://www.readbyqxmd.com/read/26108173/effect-of-egg-freshness-on-texture-and-baking-characteristics-of-batter-systems-formulated-using-egg-flour-and-sugar
#10
Liting Xing, Fuge Niu, Yujie Su, Yanjun Yang
BACKGROUND: The aim of this work was to evaluate the effects of egg freshness on baking properties and final qualities in batter systems. Batters were made with eggs of different freshness, and the properties of batter systems were studied through rheological analysis, rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), batter density and expansion rate during the baking and cooling processes. Moreover, the qualities of final baked systems were investigated, including specific volume and texture profile analysis (TPA)...
April 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/26069986/stimulus-responsive-biodegradable-biocompatible-covalently-cross-linked-hydrogel-based-on-dextrin-and-poly-n-isopropylacrylamide-for-in-vitro-in-vivo-controlled-drug-release
#11
Dipankar Das, Paulomi Ghosh, Animesh Ghosh, Chanchal Haldar, Santanu Dhara, Asit Baran Panda, Sagar Pal
A novel stimulus-sensitive covalently cross-linked hydrogel derived from dextrin, N-isopropylacrylamide, and N,N'-methylene bis(acrylamide) (c-Dxt/pNIPAm), has been synthesized via Michael type addition reaction for controlled drug release application. The chemical structure of c-Dxt/pNIPAm has been confirmed through Fourier transform infrared (FTIR) spectroscopy and (1)H and (13)C NMR spectral analyses. The surface morphology of the hydrogel has been studied by field emission scanning electron microscopic (FE-SEM) and environmental scanning electron microscopic (E-SEM) analyses...
July 8, 2015: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/26028719/a-mixture-design-approach-to-optimizing-low-cholesterol-mayonnaise-formulation-prepared-with-wheat-germ-protein-isolate
#12
Mahshid Rahbari, Mehran Aalami, Mahdi Kashaninejad, Yahya Maghsoudlou, Seid Soheil Amiri Aghdaei
The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9 % of each component) and XG (0-0.5 %). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores...
June 2015: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/25997244/chitosan-gel-formulations-containing-egg-yolk-oil-and-epidermal-growth-factor-for-dermal-burn-treatment
#13
E Yenilmez, E Başaran, R Arslan, M S Berkman, U M Güven, C Bayçu, Y Yazan
In the present study chitosan based gel formulations containing Egg Yolk Oil (EYO) and Epidermal Growth Factor (EGF) were formulated successfully aiming at enhanced topical treatment of dermal burns the combination of traditional approaches with modern drug delivery systems. Physicochemical properties of the formulations were analyzed and efficacy of the formulations prepared were evaluated versus a commercial product; Silverdin (1% silver sulfadiazine) in vivo on Wistar rats. Burns were generated on the back of the rats and at predetermined time intervals tissue samples were collected and evaluated histologically...
February 2015: Die Pharmazie
https://www.readbyqxmd.com/read/25763506/thermomechanical-transitions-of-egg-ceramide-monolayers
#14
Elisa R Catapano, M P Lillo, C García Rodríguez, P Natale, D Langevin, F Monroy, I López-Montero
Ceramides have unique biophysical properties. Their high melting temperature and their ability to form lateral domains have converted ceramides into the paradigm of rigid lipids. Here, using shear surface rheology of egg-ceramide Langmuir monolayers, a solid to fluid transition was evidenced as a vanishing shear rigidity at lower temperatures than the lipid melting temperature. Such a mechanical transition, which depends on the lipid lateral pressure, was found in a broad range temperature (40-50 °C). The solid to fluid transition was correlated to a LC to LC+LE phase transition, as confirmed by BAM experiments...
April 7, 2015: Langmuir: the ACS Journal of Surfaces and Colloids
https://www.readbyqxmd.com/read/25761859/fluid-dynamics-of-liquid-egg-products
#15
Vojtěch Kumbár, Jana Strnková, Šárka Nedomová, Jaroslav Buchar
The rheological behavior of liquid egg products (egg yolk, egg white, and whole liquid egg) was studied using a concentric cylinder viscometer. Eggs of three poultry specimens were used: hen (Isa Brown), Japanese quail (Coturnix japonica), and goose (Anser anser f. domestica). Rheological behavior was pseudoplastic and flow curves fitted by the power law model (Herschel-Bulkley and Ostwald-De Waele). The meaning of rheological parameters on friction factors and velocity profiles during flow of liquid egg products in tube has been shown...
June 2015: Journal of Biological Physics
https://www.readbyqxmd.com/read/25727063/techno-functional-characterization-of-salad-dressing-emulsions-supplemented-with-pea-lentil-and-chickpea-flours
#16
Zhen Ma, Joyce I Boye, Kevin Swallow, Linda Malcolmson, Benjamin K Simpson
BACKGROUND: Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dressings supplemented with pulse flours. RESULTS: The consistency coefficient m, plateau modulus G(N)(0), recoverable strain Q(t) and color values were all affected by the concentrations of pulse flours used...
February 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/25498638/phase-separation-behavior-of-egg-yolk-suspensions-after-anionic-polysaccharides-addition
#17
Sahar Navidghasemizad, Feral Temelli, Jianping Wu
The objectives of this study were to understand the interactions between three anionic polysaccharides (gum arabic, xanthan gum and ι-carrageenan) and egg yolk at pH 3, 5, 6, 8, 10 and possible phase separation behavior. Zeta potential of egg yolk was not affected by gum arabic addition while it became more negative at pH 5 after xanthan gum and ι-carrageenan addition. The particle size of ι-carrageenan yolk suspension was considerably higher than the other polysaccharide yolk suspensions at pH below 6 but was dramatically decreased at alkaline pH...
March 6, 2015: Carbohydrate Polymers
https://www.readbyqxmd.com/read/25468969/microtubule-nucleation-remote-from-centrosomes-may-explain-how-asters-span-large-cells
#18
Keisuke Ishihara, Phuong A Nguyen, Aaron C Groen, Christine M Field, Timothy J Mitchison
A major challenge in cell biology is to understand how nanometer-sized molecules can organize micrometer-sized cells in space and time. One solution in many animal cells is a radial array of microtubules called an aster, which is nucleated by a central organizing center and spans the entire cytoplasm. Frog (here Xenopus laevis) embryos are more than 1 mm in diameter and divide with a defined geometry every 30 min. Like smaller cells, they are organized by asters, which grow, interact, and move to precisely position the cleavage planes...
December 16, 2014: Proceedings of the National Academy of Sciences of the United States of America
https://www.readbyqxmd.com/read/25466063/exploring-the-relationship-between-protein-secondary-structures-temperature-dependent-viscosities-and-technological-treatments-in-egg-yolk-and-ldl-by-ftir-and-rheology
#19
K Blume, K Dietrich, S Lilienthal, W Ternes, A M Drotleff
Egg yolk and its main component, low-density lipoproteins (LDL), were consecutively pasteurised, optimally freeze-dried, and dispersed in various NaCl solutions (0-10%). Heat-induced changes in the protein secondary structures which accompanied viscosity-increasing aggregation processes were monitored using Fourier transform infrared spectroscopy (FTIR) to determine the intensities of intermolecular β-sheets (1622 cm(-1)) and results were compared with the temperature-dependent viscosities. Considerable changes in secondary structures observed after reconstitution of freeze-dried LDL had no detectable effect on the characteristic heat-induced viscosity curves but suggest that LDL plays a particular role in the unwanted gel formation of egg yolk after conventional freezing...
April 15, 2015: Food Chemistry
https://www.readbyqxmd.com/read/25231269/gluten-free-dough-making-of-specialty-breads-significance-of-blended-starches-flours-and-additives-on-dough-behaviour
#20
COMPARATIVE STUDY
Concha Collar, Paola Conte, Costantino Fadda, Antonio Piga
The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads...
October 2015: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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