ライフサイエンスコーパス: gelation

1 l due to NLC loading or citric acid-mediated gelation.

2 ide bonds were significantly enhanced during gelation.

3 to 60min due to NLC loading and citric acid gelation.

4 structure of protein during comminution and gelation.

5 the onset and reduced the subsequent rate of gelation.

6 time similar to rheological determinants of gelation.

7 s introduced: ultrasound-triggered enzymatic gelation.

8 ed in calcium-alginate microspheres by ionic gelation.

9 oxidation of the OND linkers without slowing gelation.

10 il re-oxidation to Cu(II) and supramolecular gelation.

11 catalyst, and electrolyte screening promotes gelation.

12 but this did not influence subsequent starch gelation.

13 iled understanding of the role of solvent on gelation.

14 the noncovalent interactions responsible for gelation.

15 ed that cannot be accessed by simple thermal gelation.

16 re mixed with the hydrogel solution prior to gelation.

17 rophic bacteria are responsible for UHT milk gelation.

18 ing dilute inks) or lead to precipitation or gelation.

19 rature is increased by 7 degrees C to induce gelation.

20 , emulsions encapsulating 50-75% oil undergo gelation.

21 r material properties, as seen for triggered gelations.

22 stoichiometry of the complex responsible for gelation (1:1) and characterize the noncovalent interact

23 n transport, control of molecular motion and gelation (179 references).

24 ap, deltad, deltah), are correlated with the gelation ability of numerous classes of molecular gelato

25 to thick filaments to form an organogel, the gelation ability of these triangular OPEs decreases upon

26 mL, 1.0 x 10(6)/mL and 1.0 x 10(7)/mL before gelation, added dropwise to a silk scaffold and applied

27 presented as an early indicator of UHT milk gelation and a mechanism explaining this phenomenon is p

28 The gelation and biodegradation which are two key factors to

29 lgae that are practically valuable for their gelation and biomimetic properties but also serve as a p

30 stiffness can be induced at least 14 d after gelation and can be spatially controlled to produce grad

31 yofibrillar protein solutions during thermal gelation and cooling were evaluated.

32 Both the gelation and degradation are cytocompatible and allow fo

33 Gelation and densification of calcium-silicate-hydrate t

34 in formamide solution results in spontaneous gelation and eventually forms a monolithic dark brown ge

35 hesis and storage, thereby mitigating slurry gelation and gas evolution and improving the cycle stabi

36 f extraction pH on heat-induced aggregation, gelation and microstructure of suspensions of protein is

37 diated by modular binding domains can induce gelation and phase separation in several cytosolic and m

38 an actin-binding protein that induces actin gelation and regulates actin cytoskeleton.

39 afood products without significant change in gelation and texture.

40 hydrogels were created by controlled thermal gelation and the addition of sodium chloride.

41 The amount of calcium salt required for gelation and the gel firmness (G') varied depending on t

42 he inhibition of transgelin-2 prevents actin gelation and thereby cancer cell proliferation, invasion

43 compounds' unusual inclusion phenomena, from gelation and transportation of water through nanotubes t

44 naturation), rheological properties (protein gelation), and fundamental texture properties (shear str

45 at 25 or 40 degrees C, visually observed for gelation, and analysed for presence of caseinomacropepti

46 agnostics, tissue engineering, shear-induced gelation, and functionally engineered rheology crucially

47 etalain encapsulation was performed by ionic gelation as a stabilization strategy for these natural p

48 tio of borate anion to ligand is crucial for gelation as it links two molecules of 1, which facilitat

49 are desirable candidates for supramolecular gelation as they readily engage in reversible, noncovale

50 symmetric gelator devoid of any conventional gelation assisting functional units is found to form bot

51 olving micellization at room temperature and gelation at elevated temperatures.

52 arison to APIc at pH 7.0 and also engendered gelation at pH 4.0 and 9.0 contrary to APIc.

53 Experimental gelation behavior corroborates our molecular dynamics si

54 d mechanistic study on the self-assembly and gelation behavior of a class of ABA triblock copolymers

55 The gelation behavior of a poly(ethylene-alt-propylene)-b-po

56 racterized by rheological analysis to access gelation behavior, and morphology was visualized using e

57 A) hydrogels that have tunable mechanics and gelation behavior.

58 The gelation between the modified CNC, triggered by subseque

59 scopy to demonstrate the complex dynamics of gelation by full-length human islet amyloid polypeptide

60 Entanglements between helices can aid gelation by producing thick, interconnected fibres, but

61 these block copolymer worms enable post-thaw gelation by simply warming to 20 degrees C.

62 acid or aniline as catalyst, the kinetics of gelation can be tuned from hours to minutes.

63 sate for peptide hydrophilicity and maintain gelation capability below physiological temperature was

64 The gelation capacity (8%) and the cation exchange capacity

65 At low elongation rates, gelation ceases and a solution of rigid bundles is forme

66 s of hydrogel materials based on fundamental gelation chemistry, ultimately targeting properties such

67 hydrogelator with an extremely low critical gelation concentration (CGC) of 0.18 wt % (4 mm).

68 building blocks and optimize their critical gelation concentration (CGC).

69 capacity, gelatinization temperature, least gelation concentration and bulk density were increased w

70 ssemblies but prior to reaching the critical gelation concentration because this subject is less expl

71 The minimum gelation concentration for all flours was 16%w/v.

72 ion processes and disclose a higher critical gelation concentration for the type I gel when compared

73 APIp exhibited reduced least gelation concentration in comparison to APIc at pH 7.0 a

74 ursors that temporarily exceeds the critical gelation concentration, until the competing hydrolytic r

75 Least gelation concentrations for the native were 14% and 10%

76 The least gelation concentrations were also lower in the different

77 s, gel hardness, paste viscosity and minimum gelation concentrations.

78 With control over fiber length and diameter, gelation conditions, and viscoelastic properties, we can

79 s valid over a range of volume fractions and gelation conditions.

80 e highest critical volume fraction resisting gelation, corresponding to the fastest long-time self-di

81 Amyloid gelation could have important pathological consequences

82 m 59% to approximately 23%; however, the pre-gelation crosslinking resulted in a higher CrI value (i.

83 Starch gelation decreased the crystallinity index (CrI) from 59

84 he compressive moduli increased, the time to gelation decreased, and the degradation rate decreased w

85 chain polymerization during two-step surimi gelation (different setting temperatures/times -5 degree

86 In gelation driven by phase separation multivalent proteins

87 Gelation driven by phase separation requires lower prote

88 ose allows control of polymer conversion and gelation during printing.

89 ural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic

90 logy prediction but can play a major role in gelation, each scaffold needed to be structurally modifi

91 In this work, a novel electrochemical gelation ("electrogelation") method is presented for rap

92 e how selected techno-functional properties (gelation, emulsification) of SPH were affected by the pr

93 perties, MTGase affects solubility and hence gelation, emulsification, foaming, viscosity and water-h

94 pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce t

95 risation of the isolated fifth repeat of the gelation factor (ABP-120) from Dictyostelium discoideum

96 In addition, PHDPF-Cz spin-coated gelation films also show thickness-insensitive deep-blue

97 The rheological information (i.e., time to gelation, final modulus, shrinkage force) can be derived

98 s and gels at pH 3, 5, 7, and 10, except for gelation for A. domesticus at pH 7.

99 form hydrogels at minimum concentrations of gelation from 0.5 to 2.8 wt %.

100 To induce protein gelation, gels were first heated and then set at 5 degre

101 s generally require derivatization to induce gelation, guanosine and its corresponding nucleotides ar

102 on an injectable, thermosensitive, and fast gelation hydrogel and bFGF.

103 substitute also induced the onset of protein gelation (i.e., as measured by significant increase of G

104 icroencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion a

105 3D Matrigel is formed by its gelation in 384-well RWG biosensor microplates.

106 After i.p. injection in mice, g-EAR showed gelation in the peritoneum and sustained, local-regional

107 can be dissolved by agents that disrupt RNA gelation in vitro.

108 ur results indicate that calcium ions and HG gelation increase the amount of bound water, which facil

109 by a polysaccharide solution and a cold-set gelation induced by salt addition.

110 We hypothesize that gelation is brought about by temperature-induced interdr

111 It follows that gelation is favored by weak interactions acting cooperat

112 neered hydrogel obtained from vacancy-driven gelation is mechanically resilient and can be used for a

113 owever, in existing techniques, the microgel gelation is often achieved through harmful reactions wit

114 Rennet gelation is used to produce many types of cheese.

115 into out-of-equilibrium structures, known as gelation, is central to biophysics, materials science, n

116 metal precursors through enhancement of the gelation kinetics at elevated temperature.

117 The gelation kinetics have been controlled by tuning the oxi

118 ramatic consequences on the architecture and gelation kinetics of otherwise biochemically identical c

119 would serve as a new paradigm in controlling gelation kinetics of pre-gel solution and mechanical pro

120 The effect of native whey protein on rennet gelation kinetics was investigated.

121 Hydrogel characterization and gelation kinetics were examined with gel time, Fourier-t

122 em exhibits the characteristics of colloidal gelation, leading to nonsticky gels.

123 The separation of micellization and gelation leads to the formation of a two-compartment net

124 Thus, this living system exhibits gelation-like arrest at low cell densities, analogous to

125 However, a small window for gelation makes it difficult to handle the gels for desir

126 We propose a gelation mechanism triggered by synergistic action of th

127 The inclusion of the gum in the gelation media allowed decreasing the oxidative damage d

128 encapsulated cumin essential oil using ionic gelation method and its application in mayonnaise as a n

129 For comparison, an ionic gelation method was employed using alginate-whey protein

130 ned liquid-liquid phase separation and ionic gelation method.

131 soy protein isolate (SPI) by a simple ionic gelation method.

132 P-dsRNA nanoparticles were prepared by ionic gelation method.

133 Different gelation methods are usually employed for HSA and BSA, a

134 ermal and temporal control of the orthogonal gelation methods, the system either forms an extended in

135 The time to gelation (minutes to hours) was either preset through th

136 resenting a robust platform for controllable gelation, nanofabrication, and molecular encapsulation.

137 Heat-set gelation occurred at both pH values studied.

138 ever, increased aggregation, thickening, and gelation occurred at higher ionic strengths due to scree

139 In the latter case, assembly and localized gelation occurs mainly on the cell surface.

140 Furthermore, gelation occurs rapidly under physiological conditions,

141 pared by environmentally friendly cryotropic gelation of a naturally sourced polymer.

142 .0) and CaCl2 and MgCl2 addition on heat-set gelation of a quinoa protein isolate at 10% and 15% (w/w

143 of swelling polymer substrates to induce the gelation of a thin layer of polymer solution.

144 Moreover, the surface charges and dispersion/gelation of APIm-modified CNC could be reversibly adjust

145 Heat-induced gelation of aqueous HSA is the easiest method of synthes

146 denaturation temperature (T(d)) and heat-set gelation of bovine serum albumin (BSA).

147 with SHMP addition at 12.5 and 25 mM causing gelation of C-MPC and DP-MPC solutions.

148 CSNPs were obtained by ionic gelation of chitosan with sodium tripolyphosphate, which

149 known what factors control the pathological gelation of functional condensates.

150 d linkers that determine the extent to which gelation of linear multivalent proteins is driven by pha

151 Gelation of milk slowed down the outflow of the meal fro

152 celles complexes affected the rennet induced gelation of milk, and the effect was concentration depen

153 The earlier gelation of milks heated at higher pH was likely to be d

154 beta-glucan addition (BG, 0.5-3% w/v) on the gelation of mixed AX/BG solutions with and without addit

155 nd of (E)-1,2-dichloroethene facilitates the gelation of NDI-Delta.

156 In the thiol monolayer supported DDA, the gelation of neutral lipid DOPE by the AuNP is disfavored

157 Results showed that the thermal co-gelation of pea/whey proteins blended in ratio of 2:8 in

158 This is due to a stepwise gelation of PON terpolymers involving micellization at r

159 While the irreversible gelation of protein condensates is generally related to

160 r results suggest that the sequence-specific gelation of RNAs could be a contributing factor to neuro

161 Here, we show that the gelation of short-range attractive particles is governed

162 ormed via polymerization of silicic acid and gelation of silica particles, which were less intrusive

163 eres are produced by emulsification/internal gelation of sodium alginate dispersed within vegetable o

164 he objective of this work was to compare the gelation of soymilk particles induced by the acidificati

165 This indicates greater gelation of surimi in the presence of fibre+omega-3 oil,

166 gel elasticity, indicating enhanced thermal gelation of surimi.

167 us reduces the polymerization rate, delaying gelation of the material and facilitating enhanced spati

168 cellar cores to induce the cross-linking and gelation of the micellar network.

169 The gelation of the pericellular environment induces a reduc

170 In comparison to the NON copolymer, gelation of the PON terpolymer was achieved at a much lo

171 SDF-1 was entrapped via gelation of the PPCN+SDF-1 solution above its lower crit

172 to study the mechanisms of the pH-responsive gelation of the weakly basic aminopolysaccharide chitosa

173 The gelation of these microgels is achieved via the nucleoph

174 Here we propose strategies to direct the gelation of two-component colloidal mixtures by sequenti

175 (ThT) functions as a molecular chaperone for gelation of water by guanosine and lithium borate.

176 In AMF-based emulsions, gelation of water phase not only immobilized the water m

177 nd sodium alginate (0.5%, w/w) induced water gelation on crystallization kinetics and water and fat p

178 caseinomacropeptides accumulated well before gelation onset in milk stored at 25 degrees C.

179 al phase separation mechanism i.e. it is not gelation or intermolecular re-association.

180 ive microrheology reveals the existence of a gelation parameter mu which elucidates the dynamics of c

181 azone connectivity products, meaning kinetic gelation pathways can be addressed.

182 of lactic acid bacteria resulted in a higher gelation pH (pH 6.29+/-0.05) compared to that of a gel i

183 In spite of the earlier gelation pH, there were no observed differences in the f

184 hat connects antibiotic-induced collapses to gelation phase transitions in soft materials, providing

185 We show that, in contrast to classical gelation phenomena, the primary nucleation step is chara

186 entrated micelles were acidified, an earlier gelation point was shown, as well as a higher elastic mo

187 This study clearly evidences that the gelation process can significantly impact on the nutriti

188 This vacancy-driven gelation process does not require external stimuli such

189 ersible cross-linking mechanism, interfacial gelation process or ice.

190 The addition of chromatin disturbs the gelation process while preserving the conformational dyn

191 reatment) and macrostructure (resulting from gelation process) on the different steps of milk protein

192 hey microbeads manufactured using a cold-set gelation process, have been used to encapsulate bioactiv

193 gel via a membrane vesicle templated in situ gelation process, whereas the redox-responsiveness was a

194 harging of the protein solution enhanced the gelation process.

195 t compounds are presumably formed during the gelation process.

196 he characterisation of the pectin sugar acid gelation process.

197 the self-assembled nanofibers formed in the gelation process.

198 Microrheology studies confirm the respective gelation processes and disclose a higher critical gelati

199 The catalysis and gelation processes are monitored in real time and both t

200 On comparing the gelation propensity of individual enantiomers and racema

201 a lower number of branches exhibit excellent gelation properties and can function as supramolecular g

202 ing advanced DDS including biocompatibility, gelation properties and/or mucoadhesiveness.

203 rECM has rheological and gelation properties beneficial for 3D bioprinting while

204 synthesise protein nanotubes with excellent gelation properties for their use as food thickeners and

205 resting enantiotropic liquid crystalline and gelation properties have been synthesized and characteri

206 alcium ion activity, which may influence the gelation properties in milk.

207 Thermal and gelation properties of protein isolates before and after

208 Physicochemical and acid gelation properties of UHT-treated commercial soy, oat,

209 Gelation properties of whey protein (5-20% w/w) upon 15m

210 aper investigated the enhancement of thermal gelation properties when salt-soluble pea proteins were

211 All the three sorghum waxes showed good gelation properties with minor differences.

212 bacterium sp. IFO 13140 differed in terms of gelation properties, which depends of the degree of poly

213 ed by beta-(1,3) bonds that possesses unique gelation properties.

214 effects on the polymer thermosensitivity and gelation properties.

215 ed as improved hydration, surface active and gelation properties.

216 ecyl side chain on both sides) does not show gelation property due to its low solubility.

217 by taking advantage of the room-temperature gelation property of PEDOT:PSS.

218 Control of pH-driven gelation provides 20-micrometer filament resolution, a p

219 ml, S8) supplemented with fibrin possessed a gelation rate and a storage modulus compatible with spin

220 nducted alongside a 12-T magnetic field, and gelation rate and AGE content were measured.

221 ch as H(2)O(2), would provide control of the gelation rate over a broad range while strengthening the

222 ther factors also contributed to the reduced gelation rate.

223 Several methods developed to control gelation rates often alter the microstructure, thereby a

224 collagens exhibited higher viscosity, faster gelation rates, and a higher AGE-specific fluorescence.

225 ous aspects of the matrix system such as the gelation rates, biodegradability, rheological properties

226 The system has a broad range of tunable gelation rates, is capable of injection through a cathet

227 as evidenced by the electrophoresis, and the gelation resulted in a well-stabilized protein network w

228 onic liquid used as the reaction medium, the gelation solvent, the structure of the anhydrides, the s

229 -betaLg and p-betaLg solutions exhibited two gelation steps, with the advantage that r-betaLg protein

230 Here we present a robust protein gelation strategy based on a pair of genetically encoded

231 ethod, i.e. the excessive-reductant-directed gelation strategy.

232 erived LMWGs, uncovering their mechanisms of gelation, structural analysis, and tailorable properties

233 We investigate a two-component acid-amine gelation system in which chirality plays a vital role.

234 We report a two-component acid-amine gelation system which forms instant organogels on simple

235 pplied to different ion-dependent enzymes or gelation systems.

236 hNPs) was performed, using an emulsion-ionic gelation technique to improve the antifungal efficacy of

237 xtract and prepared by a low energy internal gelation technique.

238 in or sinapic acid by microfluidic and ionic gelation techniques.

239 The effect of higher gelation temperature (39 degrees C) was more pronounced

240 e denaturation of BSA occurred only when the gelation temperature (T(G)) was 14 degrees C above T(d).

241 oagulation time was reduced with increase of gelation temperature in both types of milk.

242 s of magnitude on heating above the critical gelation temperature of 135 degrees C, as the non-intera

243 fat and protein in rennet whey occurred at a gelation temperature of 34 degrees C in both milk sample

244 maximum curd strength (G') was obtained at a gelation temperature of 34 degrees C in both types of bo

245 ed that minimum porosity was observed at the gelation temperature of 34 degrees C in both types of mi

246 s and lower yields in both milk samples at a gelation temperature of 39 degrees C.

247 falo curd showed minimum porosity at similar gelation temperature when compared to cows' curd.

248 e size were microfabricated by adjusting the gelation temperature while keeping their concentration c

249 re of hydrophobic PCL blocks on the critical gelation temperature, gelling behavior and drug release

250 At even colder temperatures, below a gelation temperature, T (gel) , the proteins assemble in

251 d moisture content decreased with increasing gelation temperature, while whey fat losses increased.

252 of both curds was increased with increasing gelation temperature.

253 rong relationship with respect to effects of gelation temperature.

254 as a function of collagen concentration and gelation temperature.

255 from buffalo and cows' milk were measured at gelation temperatures of 28, 34 and 39 degrees C after c

256 rom buffalo and cows' milks were measured at gelation temperatures of 28, 34 and 39 degrees C, and cu

257 the maximum yield stress was obtained at the gelation temperatures of 34 degrees C and 28 degrees C i

258 The range of gelation temperatures was determined and the influence o

259 Following heat induced gelation, textural hardness was measured by undertaking

260 erein we present a method for the control of gelation that exploits an inbuilt switch: the increase i

261 ed to a silver carp protein isolate prior to gelation, the gel behavior was dependent on molecular we

262 articles, which can even result in colloidal gelation, the mechanics of the suspension can be quantif

263 are of paramount importance in understanding gelation, the solvent-gelator specific (i.e., H-bonding)

264 capsulation of stevia extract (SE) via ionic gelation through an extrusion technique.

265 ogical measures are consistent with critical gelation through percolation, additional rheological and

266 The hydrogel had gelation time <7 s.

267 ecular-weight hydrogels (LMWGs) in which the gelation time and mechanical stiffness of the final gel

268 A good gelation time and WHC were also obtained.

269 uence, catalytic microgelators increased the gelation time by one order of magnitude and the elastic

270 agulation process; and (ii) determination of gelation time of rennet-induced coagulation of studied m

271 les (pH, NaCl concentration, temperature and gelation time) on FT, a meat emulsion mixed with FT, fre

272 ced gels with increased firmness and reduced gelation times compared to untreated milk.

273 The gelation times determined by rheology and SFS increased

274 very due to excess material viscosity, rapid gelation times, and/or concerns regarding hemocompatibil

275 A new approach of vacancy-driven gelation to obtain chemically crosslinked hydrogels from

276 t amines and identify the optimum amines for gelation to occur.

277 Gelation transitions can occur with or without phase sep

278 ction through a catheter, and exhibits rapid gelation upon injection into tissue.

279 based hydrogel was fabricated having a rapid gelation upon temperature increase from 0 to 37 degrees

280 s with increasing ion-concentration; optimal gelation was at 15 degrees C.

281 Gelation was followed by addition of chymosin, for mixes

282 For a standard gellan concentration (0.5wt%) gelation was induced by potassium or calcium chloride.

283 how in turn this determined its heat-induced gelation was investigated.

284 es was re-equilibrated to the original pH no gelation was observed after addition of chymosin, in spi

285 In this way, temporal programming of gelation was possible under mild conditions by using the

286 Gelation was tolerant of ionic additives Li(+) , Mg(2+)

287 loidal tracer particles in fibrin undergoing gelation, we introduce an analytical framework that allo

288 he primary as well as the secondary stage of gelation were affected.

289 The differences in quinoa protein gelation were attributed to solubility, and the flexibil

290 t was found that concentrations required for gelation were incompatible with cell survival.

291 -solute requirements for high methoxy pectin gelation were observed by the addition of glucose syrup

292 er concentrations can still result in robust gelation when in the presence of free ion competing liga

293 the nature of the interactions formed during gelation, where higher amounts of alpha-La lead to a gel

294 iber formation and eventual precipitation or gelation while short nucleation domains leave the peptid

295 n act as an active center for vacancy-driven gelation with a thiol-activated terminal such as four-ar

296 All sources exhibited gelation with increased temperature (decreased delta).

297 tion accelerates dynamic arrest and promotes gelation with minimal F-actin density.

298 graphene exfoliated nanosheets using freeze gelation with nonaqueous solvents and no heat treatment

299 nanoparticles (CS/DNA NPs) prepared by ionic gelation with sodium tripolyphosphate (TPP), further enc

300 The material underwent gelation within the eye, remained optically clear, and a