Methods for Analysis of Nanoparticle Immunosuppressive Properties In Vitro and In Vivo.
Sign Up to like & getrecommendations! Published in 2018 at "Methods in molecular biology"
DOI: 10.1007/978-1-4939-7352-1_14
Abstract: Adverse drug effects on the immune system function represent a significant concern in the pharmaceutical industry, because 10-20% of the drug withdrawal from the market is accounted to immunotoxicity. Immunosuppression is one such adverse effect.… read more here.
Keywords: immunosuppressive properties; vitro vivo; properties vitro; nanoparticle immunosuppressive ... See more keywords
Microstructure, mechanical properties, and in-vitro biocompatibility of nano- NiTi reinforced Mg–3Zn-0.5Ag alloy: Prepared by mechanical alloying for implant applications
Sign Up to like & getrecommendations! Published in 2020 at "Composites Part B: Engineering"
DOI: 10.1016/j.compositesb.2020.107947
Abstract: Abstract A sort of biodegradable magnesium-based nanocomposites improved by nano-sized NiTi particles has been offered in the current research with the evaluations for implant application. The samples were provided through mechanical alloying followed by sintering;… read more here.
Keywords: properties vitro; mechanical alloying; microstructure mechanical; mechanical properties ... See more keywords
Physicochemical properties and in vitro digestibility of legume starches
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DOI: 10.1016/j.foodhyd.2016.09.004
Abstract: The physicochemical properties and in vitro digestibility of starches from different cultivars (genus) of legumes, namely, black eye bean, baby lima bean, lentil, chick pea, small red bean, and mung bean, were analyzed. All legume starches… read more here.
Keywords: vitro digestibility; bean; properties vitro; physicochemical properties ... See more keywords
Physicochemical properties and in vitro digestibility of lotus seed starch-lecithin complexes prepared by dynamic high pressure homogenization.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.04.032
Abstract: The objective of this study was to investigate the physicochemical properties and in vitro digestibility of lotus seed starch-lecithin inclusion complexes (ICs), prepared by dynamic high pressure homogenization. Raman spectrometry indicated that the IC formed… read more here.
Keywords: seed; properties vitro; physicochemical properties; homogenization ... See more keywords
Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.07.187
Abstract: In this study, starches of three mung bean cultivars (Vigna radiata) having different amylose contents were isolated and modified using a combination of citric acid and heat-moisture treatment (CA-HMT) or a combination of citric acid… read more here.
Keywords: citric acid; properties vitro; mung bean; physicochemical properties ... See more keywords
Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.02.064
Abstract: The objective of this study was to investigate the effects of hydrothermal treatments (heat-moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in vitro digestibility of yam starch and yam flour. Hydrothermal treatments… read more here.
Keywords: vitro digestibility; properties vitro; physicochemical properties; yam flour ... See more keywords
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.02.012
Abstract: Abstract Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive… read more here.
Keywords: flour; wheat; properties vitro; modification physicochemical ... See more keywords
Bone 'spackling' paste: Mechanical properties and in vitro response of a porous ceramic composite bone tissue scaffold.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the mechanical behavior of biomedical materials"
DOI: 10.1016/j.jmbbm.2020.103958
Abstract: Bone defects are treated with bone grafts, replacing damaged or diseased bone tissue with either natural bone or bone substitutes. This study investigates the structure, mechanical properties, and in vitro response of an all-ceramic composite… read more here.
Keywords: bone tissue; properties vitro; bone; vitro response ... See more keywords
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110749
Abstract: Abstract The physicochemical, functional, thermal properties and in vitro digestibility of flours from germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent manner, germination led to significant (p ≤ 0.05) increases in protein (26.1–28.79 g/100… read more here.
Keywords: vitro digestibility; germination; properties vitro; functional thermal ... See more keywords
Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112380
Abstract: Abstract Increased demand for highly functional soy protein isolate (SPI) in the food industry draws extra attention to SPI modification. The structural properties and in vitro digestibility of phosphorylated and glycosylated SPI were investigated in… read more here.
Keywords: vitro digestibility; properties vitro; protein isolate; glycosylation ... See more keywords
Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1191391
Abstract: As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects… read more here.
Keywords: vitro digestibility; starch; multi structures; structures physicochemical ... See more keywords