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egg rheology

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https://www.readbyqxmd.com/read/28720818/structural-and-rheological-properties-conferring-fertilization-competence-to-xenopus-egg-coating-envelope
#1
Mayu Hanaue, Naofumi Miwa
The extracellular egg-coating envelope that comprises a meshwork of filaments polymerized by glycoproteins plays a pivotal role in species-selective sperm recognition and subsequent fertilization; however, the structural and rheological properties conferring fertilization competence to the egg-coating envelope remain poorly unveiled. Here we show several nanoscale-structural and viscoelastic properties of the egg-coat using the transmission electron microscopy and the quartz crystal microbalance experiments, following clamp of the egg-coat at either fertilization-competent or -incompetent statuses by short-term pretreatment with synthetic peptides...
July 18, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28677851/rheology-and-microstructure-of-myofibrillar-protein-olive-oil-composite-gels-effect-of-different-non-meat-protein-as-emulsifier
#2
Mangang Wu, Litian Fei, Tao Zhuang, Shumin Lei, Qingfeng Ge, Hai Yu, Jiahao Wang, Yaosong Wang
BACKGROUND: Heat-induced composite gels were prepared with 20g/kg (2%) myofibrillar protein (MP) sol and 100g/kg (10%) olive oil pre-emulsified by MP or non-meat protein in 0.6 M NaCl, at pH 6.2. The effect of different non-meat protein (soy protein isolate, egg-white protein isolate and sodium caseinate) pre-emulsions on the rheological properties and microstructure of MP gel was evaluated. RESULTS: Adding emulsion enhanced the gel strength of MP gel except for the soy protein isolate (SPI) as emulsifier group, but all emulsion group markedly improved (P<0...
July 5, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28131849/characterization-and-biocompatibility-evaluation-of-cutaneous-formulations-containing-lipid-nanoparticles
#3
F Eiras, M H Amaral, R Silva, E Martins, J M Sousa Lobo, A C Silva
Nanostructured lipid carriers (NLC) are well-known systems that show effectiveness to improve skin hydration, being suggested for cosmetic and dermatological use. Nonetheless, NLC dispersions present low viscosity, which is non-attractive for cutaneous application. To circumvent this drawback, the dispersions can be gelled or incorporated in semisolid systems, increasing the final formulation consistency. In this study, we prepared a hydrogel based on NLC containing vitamin E (HG-NLCVE) and evaluated its suitability for cutaneous application...
March 15, 2017: International Journal of Pharmaceutics
https://www.readbyqxmd.com/read/28101467/some-qualitative-and-rheological-properties-of-virgin-olive-oil-apple-vinegar-salad-dressing-stabilized-with-xanthan-gum
#4
Solmaz Abedinzadeh, Mohammadali Torbati, Sodeif Azadmard-Damirchi
Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product...
December 2016: Advanced Pharmaceutical Bulletin
https://www.readbyqxmd.com/read/27852807/mechanical-tuning-of-mammalian-sperm-behaviour-by-hyperactivation-rheology-and-substrate-adhesion-a-numerical-exploration
#5
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
#6
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...
March 2017: 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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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