Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110909
Abstract: Abstract Fuzhu (or yuba), a popular Asian soy food, is a protein–lipid film isolated from soymilk surface through high-temperature incubation. The convection of soymilk during incubation is relevant to the formation and property of fuzhu.… read more here.
Keywords: convection; fuzhu; protein lipid; formation ... See more keywords
Optimization of Giant Unilamellar Vesicle Electroformation for Phosphatidylcholine/Sphingomyelin/Cholesterol Ternary Mixtures
Sign Up to like & getrecommendations! Published in 2022 at "Membranes"
DOI: 10.3390/membranes12050525
Abstract: Artificial vesicles are important tools in membrane research because they enable studying membrane properties in controlled conditions. Giant unilamellar vesicles (GUVs) are specially interesting due to their similarity in size to eukaryotic cells. We focus… read more here.
Keywords: phosphatidylcholine sphingomyelin; giant unilamellar; lipid film; electroformation ... See more keywords