scholarly journals Solid state protein monolayers: Morphological, conformational, and functional properties

2004 ◽  
Vol 121 (21) ◽  
pp. 10325-10328 ◽  
Author(s):  
P. P. Pompa ◽  
A. Biasco ◽  
V. Frascerra ◽  
F. Calabi ◽  
R. Cingolani ◽  
...  
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Protein Monolayers

Polydopamine Meets Solid-State Nanopores: A Bioinspired Integrative Surface Chemistry Approach To Tailor the Functional Properties of Nanofluidic Diodes

2015 ◽  
Vol 137 (18) ◽  
pp. 6011-6017 ◽  
Author(s):  
Gonzalo Pérez-Mitta ◽  
Jimena S. Tuninetti ◽  
Wolfgang Knoll ◽  
Christina Trautmann ◽  
María Eugenia Toimil-Molares ◽  
...  
Keyword(s):  
Solid State ◽  
Surface Chemistry ◽  
Functional Properties

scholarly journals Solid-state reduction of silica nanoparticles via oxygen abstraction from SiO4 units by polyolefins under mechanical stressing

RSC Advances ◽  
2018 ◽  
Vol 8 (63) ◽  
pp. 36338-36344 ◽  
Author(s):  
Mamoru Senna ◽  
Hirotaka Noda ◽  
Yunzi Xin ◽  
Hiroki Hasegawa ◽  
Chika Takai ◽  
...  
Keyword(s):  
Solid State ◽  
Metal Oxides ◽  
Silica Nanoparticles ◽  
Functional Properties ◽  
Oxidation Number ◽  
State Reduction ◽  
Solid State Reduction

Metal oxides with an oxidation number lower than the highest often exhibit attractive functional properties.

scholarly journals Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 44
Author(s):  
Oladapo Oluwaseye Olukomaiya ◽  
W. Chrishanthi Fernando ◽  
Ram Mereddy ◽  
Xiuhua Li ◽  
Yasmina Sultanbawa
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Value Added ◽  
Absorption Capacity ◽  
Soluble Carbohydrate ◽  
Phytic Acid Content ◽  
Food Grade ◽  
Physicochemical Composition ◽  
Food And Feed ◽  
Camelina Meal

Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

scholarly journals Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans

2016 ◽  
Vol 15 (1) ◽  
pp. 155-163 ◽  
Author(s):  
Ying Guan ◽  
Jinpeng Wang ◽  
Junjun Wu ◽  
Lixia Wang ◽  
Xin Rui ◽  
...  
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Solid State Fermentation

scholarly journals Recent Advances as Materials of Functional Metal-Organic Frameworks

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Xiao-Lan Tong ◽  
Hai-Lu Lin ◽  
Jian-Hua Xin ◽  
Fen Liu ◽  
Min Li ◽  
...  
Keyword(s):  
Solid State ◽  
Functional Properties ◽  
Critical Review ◽  
Organic Materials ◽  
Metal Organic Frameworks ◽  
Organic Ligand ◽  
Comprehensive Overview ◽  
Recent Advances ◽  
Metal Organic

Metal-organic frameworks (MOFs), also known as hybrid inorganic-organic materials, represent an emerging class of materials that have attracted the imagination of solid-state chemists because MOFs combine unprecedented levels of porosity with a range of other functional properties that occur through the metal moiety and/or the organic ligand. The purpose of this critical review is to give a representative and comprehensive overview of the arising developments in the field of functional metal-organic frameworks, including luminescence, magnetism, and porosity through presenting examples. This review will be of interest to researchers and synthetic chemists attempting to design multifunctional MOFs.

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