ライフサイエンスコーパス: gelation

1 oxidation of the OND linkers without slowing gelation.

2 catalyst, and electrolyte screening promotes gelation.

3 but this did not influence subsequent starch gelation.

4 iled understanding of the role of solvent on gelation.

5 the noncovalent interactions responsible for gelation.

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

7 ed that cannot be accessed by simple thermal gelation.

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

9 ide bonds were significantly enhanced during gelation.

10 s dependent upon reactant diffusion prior to gelation.

11 temperature, or ionic strength) to initiate gelation.

12 saturated solution of 1 is necessary for the gelation.

13 We refer to this process as heterogeneous gelation.

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

15 he disulfide bond under conditions producing gelation.

16 three-dimensional silica network formed upon gelation.

17 Residual stresses arise after gelation.

18 structure of protein during comminution and gelation.

19 the onset and reduced the subsequent rate of gelation.

20 time similar to rheological determinants of gelation.

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

22 ed in calcium-alginate microspheres by ionic gelation.

23 r material properties, as seen for triggered gelations.

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

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

26 CeNC causes significant differences in their gelation abilities and gel properties.

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

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

29 ns up to 1:25 actins had no detectable actin gelation activity, even in the presence of phalloidin, t

30 The LPS lacks any limulus amoebocyte lysate gelation activity.

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

32 lene glycol) (PEG), we observe heterogeneous gelation also for betaB1.

33 FLNa concentration required to induce actin gelation, an effect ascribable to Arp2/3-mediated actin

34 After gelation, an initial fibrin network was seen, which evol

35 light increase in primary particle size upon gelation and aerogel formation.

36 unifying link between the glass transition, gelation and aggregation.

37 bsent cross-linking does not lead to polymer gelation and are consistent with the observation that ce

38 ties and structure of these gels both during gelation and at equilibrium are elucidated.

39 The gelation and biodegradation which are two key factors to

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

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

42 Both the gelation and degradation are cytocompatible and allow fo

43 Gelation and densification of calcium-silicate-hydrate t

44 likely due in part to the separation of the gelation and evaporation stages of film formation.

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

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

47 The rates of gelation and network homogenization slightly decrease wi

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

49 freed from Ca-alginate by reverse ionotropic gelation and purified by centrifugation, and then total

50 afood products without significant change in gelation and texture.

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

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

53 ineered to alter the underlying mechanism of gelation and, consequently, the hydrogel properties.

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

55 suggest that the interactions which produce gelation are highly specific and that the unusual peptid

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

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

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

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

60 ties are monitored at equilibrium and during gelation at 37 degrees C and 32 degrees C.

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

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

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

64 The switching properties, gelation behavior, and self-organization of a cholestero

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

66 by gamma-glu-cys linkage is critical to the gelation behavior.

67 al particles, which undergo markedly similar gelation behaviour with increasing concentration and dec

68 The gelation between the modified CNC, triggered by subseque

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

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

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

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

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

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

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

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

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

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

79 The gelation concentration of the double mutant was measured

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

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

82 The least gelation concentrations were also lower in the different

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

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

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

86 toward either d- or l-forms by changing the gelation conditions.

87 Amyloid gelation could have important pathological consequences

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

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

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

91 We find that gelation depends not only on the amphiphilic nature of t

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

93 This simple picture of gelation does not depend on microscopic system-specific

94 In gelation driven by phase separation multivalent proteins

95 Gelation driven by phase separation requires lower prote

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

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

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

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

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

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

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

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

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

105 The fact that this process of in situ gelation gives rise to hydrogels that are biocompatible

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

107 Numerous scenarios for gelation have been proposed, including DLCA, kinetic or

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

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

110 3D Matrigel is formed by its gelation in 384-well RWG biosensor microplates.

111 Without exception, we observe gelation in all of our samples predicted by theory and s

112 A recent model of gelation in Lalpha phases predicts that polymer-lipids b

113 ration, not percolation, that corresponds to gelation in models for attractive spheres.

114 tructures which at low concentrations induce gelation in nonpolar solvent.

115 anoparticles of negative charge induce local gelation in otherwise fluid bilayers; nanoparticles of p

116 artificial proteins that undergo reversible gelation in response to changes in pH or temperature.

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

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

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

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

121 in resolution of crises and/or in minimizing gelation-induced cellular damage.

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

123 and, despite its ubiquity and significance, gelation is far from understood-even the location of the

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

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

126 xperiments carried out on the gels show that gelation is mechanically reversible.

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

128 of these structural changes to inhibition of gelation is presented.

129 Gelation is thermally reversible (T(gel-sol) approximate

130 depends strongly on PEG-DMPE concentration, gelation is uncorrelated to changes in membrane elastici

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

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

133 The gelation kinetics have been controlled by tuning the oxi

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

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

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

137 s of such gels, as well as the nature of the gelation mechanism.

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

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

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

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

142 e F-actin network elasticity and the rate of gelation monotonically.

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

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

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

146 Furthermore, gelation occurs rapidly under physiological conditions,

147 l and X-ray diffraction observations suggest gelation occurs via the flocculation of semicrystalline

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

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

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

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

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

153 gelation with those reported previously for gelation of CNC/n-alkane sols demonstrate that the very

154 Gelation of collagen thus represents a second order phas

155 We hypothesize that the slow gelation of F-actin is due to the slow establishment of

156 Gelation of F-actin networks in the presence of fascin (

157 own, these B knob surrogates can induce the gelation of fibrinogen molecules.

158 Clinical modalities based on inhibition of gelation of HbS are hindered by the lack of quantitative

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

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

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

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

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

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

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

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

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

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

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

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

171 Here we report experiments showing that gelation of spherical particles with isotropic, short-ra

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

173 gel elasticity, indicating enhanced thermal gelation of surimi.

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

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

176 The gelation of the pericellular environment induces a reduc

177 A direct ionotropic gelation of the polycationic biopolymer chitosan (CHIT)

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

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

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

181 The gelation of these microgels is achieved via the nucleoph

182 In this work, the gelation of three-dimensional collagen and collagen/hyal

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

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

185 Our results suggest that gelation-often considered a purely kinetic phenomenon-is

186 th particular attention to the dependence of gelation on the PEG MW used.

187 The influence of aggregation/gelation on the photophysical properties of the PAOs is

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

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

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

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

192 far from understood-even the location of the gelation phase boundary is not agreed on.

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

194 predicted to mildly interfere with bundling, gelation, polymerization, or myosin movement and may cau

195 d structure of these systems both during the gelation process and at equilibrium.

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

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

198 r methods are self-consistent and describe a gelation process involving one-dimensional growth and "i

199 interaction exhibits features resembling the gelation process of zinc-mediated fibrin assembly, sugge

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

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

202 c supramolecular assembly is integral to the gelation process, and provides a new class of peptide-ba

203 Characterization of the gelation process, from the molecular level up through th

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

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

206 he characterisation of the pectin sugar acid gelation process.

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

208 harging of the protein solution enhanced the gelation process.

209 t compounds are presumably formed during the gelation process.

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

211 be used complementarily to reveal details of gelation processes.

212 The systematic study of the gelation properties for diacetylene lipids with differen

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

214 ynthesized, many of them exhibited excellent gelation properties in ethanol or ethanol/water mixture.

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

216 Thermal and gelation properties of protein isolates before and after

217 Gelation properties of the corresponding sodium salts in

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

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

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

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

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

223 effects on the polymer thermosensitivity and gelation properties.

224 otein, ABP-280 (nonmuscle filamin), an actin gelation protein.

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

226 ther factors also contributed to the reduced gelation rate.

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

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

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

230 ssembles through a calcium-dependent thermal gelation requiring binding interactions between N-termin

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

232 Moreover, the rate of gelation shows a non-monotonic dependence on fascin conc

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

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

235 nt of a two-component, molecular-recognition gelation strategy that enables cell encapsulation withou

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

237 The N-terminal tau 2-19 peptide undergoes gelation, syneresis, and aggregation over a period of ye

238 A pathological, sequential mechanism of gelation, syneresis, and fibrillation for tau in AD is s

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

240 ious results for the analogous two-component gelation system in which the dendritic headgroups are bo

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

242 , for the first time, one- and two-component gelation systems that are direct structural analogues an

243 frequency-independent rheological measure of gelation, t(g), is also measured at 37 degrees C.

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

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

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

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

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

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

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

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

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

253 The effects of collagen concentration and gelation temperature on k(g), t(c), and t(a) as well as

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

255 he nucleotide sequence permits tuning of the gelation temperature with fine control.

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

257 of both curds was increased with increasing gelation temperature.

258 rong relationship with respect to effects of gelation temperature.

259 as a function of collagen concentration and gelation temperature.

260 ly between fibers increasing with decreasing gelation temperature.

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

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

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

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

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

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

267 After gelation, the gels were released into medium and the are

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

269 A structure and mechanical properties during gelation, this work shows new ways in which rheology and

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

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

272 A good gelation time and WHC were also obtained.

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

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

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

276 The gelation times determined by rheology and SFS increased

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

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

279 Gelation transitions can occur with or without phase sep

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

281 This wide range of gelation values demonstrates that some sites are more im

282 ited by stresses that are introduced by post-gelation volume changes during polymerization.

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

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

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

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

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

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

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

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

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

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

293 f dextran indicated a decreased tendency for gelation with a Csat of 53 mg/mL compared with 34 mg/mL

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

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

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

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

298 rami "rate constant") for CeNC/ethyl acetate gelation with those reported previously for gelation of

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

300 iquid phase separation (LLPS) accompanied by gelation within the protein-rich phase.