Influence of chain stiffness on the gelation and gel structure of alginate aqueous systems

1992 ◽  
Vol 88 (18) ◽  
pp. 2673 ◽  
Author(s):  
Takayoshi Matsumoto ◽  
Masahiro Kawai ◽  
Toshiro Masuda
Keyword(s):  
Aqueous Systems ◽  
Gel Structure ◽  
Chain Stiffness

Plutonium release from radioisotope heat sources into aqueous systems

1989 ◽  
Author(s):  
R.C. Heaton ◽  
W.M. Jones ◽  
K.P. Coffelt
Keyword(s):  
Heat Sources ◽  
Aqueous Systems

Effect of Chain Stiffness on the Adsorption Transition of Polymers

2013 ◽  
Vol 46 (6) ◽  
pp. 2496-2515 ◽  
Author(s):  
Hsiao-Ping Hsu ◽  
Kurt Binder
Keyword(s):  
Chain Stiffness ◽  
Adsorption Transition

scholarly journals Impact of the Simulated Gastric Digestion Methodology on the In Vitro Intestinal Proteolysis and Lipolysis of Emulsion Gels

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 321
Author(s):  
Camila Mella ◽  
Michelle Quilaqueo ◽  
Rommy N. Zúñiga ◽  
Elizabeth Troncoso
Keyword(s):  
Heat Treatment ◽  
Protein Isolate ◽  
Gastric Digestion ◽  
Human Gastrointestinal Tract ◽  
Gel Structure ◽  
Intestinal Digestion ◽  
Food Digestion ◽  
The Impact ◽  
Digestion Methods

The aim of this work was to study the impact of the methodology of in vitro gastric digestion (i.e., in terms of motility exerted and presence of gastric emptying) and gel structure on the degree of intestinal proteolysis and lipolysis of emulsion gels stabilized by whey protein isolate. Emulsions were prepared at pH 4.0 and 7.0 using two homogenization pressures (500 and 1000 bar) and then the emulsions were gelled by heat treatment. These gels were characterized in terms of texture analysis, and then were subjected to one of the following gastric digestion methods: in vitro mechanical gastric system (IMGS) or in vitro gastric digestion in a stirred beaker (SBg). After gastric digestion, the samples were subjected to in vitro intestinal digestion in a stirred beaker (SBi). Hardness, cohesiveness, and chewiness were significantly higher in gels at pH 7.0. The degree of proteolysis was higher in samples digested by IMGS–SBi (7–21%) than SBg–SBi (3–5%), regardless of the gel’s pH. For SBg–SBi, the degree of proteolysis was not affected by pH, but when operating the IMGS, higher hydrolysis values were obtained for gels at pH 7.0 (15–21%) than pH 4.0 (7–13%). Additionally, the percentage of free fatty acids (%FFA) released was reduced by 47.9% in samples digested in the IMGS–SBi. For the methodology SBg–SBi, the %FFA was not affected by the pH, but in the IMGS, higher values were obtained for gels at pH 4.0 (28–30%) than pH 7.0 (15–19%). Our findings demonstrate the importance of choosing representative methods to simulate food digestion in the human gastrointestinal tract and their subsequent impact on nutrient bioaccessibility.

Foamability of non-aqueous systems containing asphaltenes from a heavy crude oil

2021 ◽  
pp. 1-11
Author(s):  
Eliezer A. Reyes Molina ◽  
José G. Delgado-Linares ◽  
Antonio L. Cárdenas ◽  
Ana M. Forgiarini
Keyword(s):  
Crude Oil ◽  
Heavy Crude Oil ◽  
Aqueous Systems ◽  
Heavy Crude
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