Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131784
Abstract: Herein, the effects of vacuum freeze-drying treatment of tilapia skin on the properties of skin, the molecular properties of extracted gelatins, and the emulsion stabilization properties of extracted gelatins were studied. The results suggested that… read more here.
Keywords: vacuum freeze; extracted gelatins; freeze drying; tilapia skin ... See more keywords
An innovative method to obtain porous porcine aorta scaffolds for tissue engineering.
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DOI: 10.1111/aor.13519
Abstract: Decellularized porcine aorta (PA) is a promising biomaterial for vascular substitutes. However, decellularized PAs suffer from mechanical weakness and have less pores, which limit cellular ingrowth into the grafts and hinder the remodeling. In this… read more here.
Keywords: vacuum freeze; porcine aorta; tissue engineering;
Effect of Microwave Vacuum Freeze-Drying Power on Emulsifying and Structure Properties of Egg White Protein
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091792
Abstract: The study investigated the effects of different microwave vacuum freeze-drying powers (100–500 W) on the emulsifying properties and structural characteristics of egg white protein, which is of great significance in enhancing the added value of… read more here.
Keywords: structure; microwave vacuum; egg white; power ... See more keywords