Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.02.001
Abstract: Abstract Oat β-glucan has been known as a healthy food ingredient due to its cholesterol and glucose lowing effects. The physical properties which consequently induce its bioactivities are generally impacted by its quantity and quality.… read more here.
Keywords: oat glucan; content molecular; solvent retention; glucan content ... See more keywords
The effects of calcium content on molecular structure and mechanical properties of sodium aluminosilicate hydrate (NASH) gels by molecular dynamics simulation
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Non-crystalline Solids"
DOI: 10.1016/j.jnoncrysol.2020.120411
Abstract: Abstract The effects of calcium content on the molecular structure and mechanical properties of sodium aluminosilicate hydrate (NASH) gels were studied by molecular dynamics simulations. NASH gels with different calcium content were constructed, followed by… read more here.
Keywords: effects calcium; content molecular; molecular dynamics; nash gels ... See more keywords
Analytical Biases Associated with GC-Content in Molecular Evolution
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Genetics"
DOI: 10.3389/fgene.2017.00016
Abstract: Molecular evolution is being revolutionized by high-throughput sequencing allowing an increased amount of genome-wide data available for multiple species. While base composition summarized by GC-content is one of the first metrics measured in genomes, its… read more here.
Keywords: associated content; evolution; molecular evolution; content molecular ... See more keywords