Article
Biophysics
Hao Cheng, Xuan Chang, Hui Luo, Honggang Tang, Lihong Chen, Li Liang
Summary: This study demonstrates the possibility of encapsulating resveratrol in emulsified oil droplets at high wall/core ratios. The optimal microcapsule with 1.75% surface oil was fabricated using 15% transglutaminase-crosslinked WPI (TGase-WPI) and 5% gum Arabic (GA). Resveratrol was mainly located in the protein matrix of the initial emulsion and reconstituted microcapsule. The effects of TGase-WPI/GA microcapsule and resveratrol co-encapsulation on DHA/EPA and lipid hydroperoxides/TBARS were different. The results highlight the potential use of spray-dried microcapsules as co-encapsulation carriers.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Engineering, Chemical
Monchawan Wangkulangkool, Danupol Ketthaisong, Ratchada Tangwongchai, Thidarut Boonmars, Khomsorn Lomthaisong
Summary: Encapsulation using whey protein and gum arabic as wall materials was used to protect chia oil from oxidation. The spray-drying and freeze-drying methods produced microcapsules with different powder characteristics. Microcapsules produced by spray drying had higher encapsulation efficiency compared to freeze drying. After 6 months of storage, the encapsulated powders had low acid and peroxide values, suggesting a successful encapsulation process to protect chia oil from oxidation.
Article
Chemistry, Applied
Jianxiong Yue, Meng Shu, Xiaolin Yao, Xiaoyu Chen, Dan Li, Dan Yang, Ning Liu, Katsuyoshi Nishinari, Fatang Jiang
Summary: In this study, fibrous aggregates consisting of whey protein isolate (WPI) and gum arabic (GA) with ferric ions were fabricated and thoroughly investigated. The study focused on the fibrillation process, morphology, secondary structure, driving force, iron release in simulated gastrointestinal phase, and sensory properties of the WPI/GA(Fe3+) fibrils. The results showed promising potential for the application of WPI/GA(Fe3+) fibrils in iron fortification in the food industry, as they exhibited favorable fibrillation conditions, desirable morphology, delayed iron release in the gastric phase, increased sensory scores, and high potential for absorption in the duodenum.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Xiaoshan Wan, Meihui Zhao, Mengxue Guo, Peng Li, Haohao Shi, Xueying Zhang, Zhongyuan Liu, Guanghua Xia
Summary: This study investigates the effect of heat treatment on the complex coacervation behavior of whey isolate protein (WPI) with gum arabic (GA). The results show that heat treatment increases the surface charge of WPI, reduces the saturated adsorption concentration of GA, and enhances the sensitivity of the complex coacervation reaction to salt ions. The formation of coacervates is confirmed to be the result of electrostatic interactions.
Article
Chemistry, Applied
Xiaolin Yao, Kai Xu, Meng Shu, Ning Liu, Na Li, Xiaoyu Chen, Katsuyoshi Nishinari, Glyn O. Phillips, Fatang Jiang
Summary: In this study, whey protein isolate (WPI) and gum arabic (GA) loaded with ferric ions were self-assembled into stable nanoparticles by heating at high temperature and low pH, exhibiting slower release of iron ions in simulated gastric juice. These nanoparticles showed good iron fortification potential in food emulsion systems.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Sachin Ramdas Adsare, Uday S. Annapure
Summary: The study investigated the spray-drying of coconut whey powders with gum Arabic and curcumin, analyzing their physicochemical characteristics, functional properties, and thermogravimetric analysis. Results showed that addition of gum Arabic significantly influenced the encapsulation efficiency of curcumin and spray drying yield, and coconut whey powder was found to be more stable than gum Arabic. The study concluded that spray-drying was favorable for curcumin microencapsulation, particularly when using coconut whey powder with 5% gum Arabic.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Cuixia Sun, Chenxi Wang, Zheqiang Xiong, Yapeng Fang
Summary: Fibrillization of food proteins is an attractive strategy to enhance food protein functionality. Complexes formed by whey protein isolate fibrils and gum arabic exhibit excellent gel-like properties and emulsification capacity, suitable for preparing products resembling mayonnaise.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
Jiage Ma, Tianzhu Li, Qingyun Wang, Cong Xu, Wei Yu, Hongliang Yu, Wan Wang, Zhibiao Feng, Lijun Chen, Juncai Hou, Zhanmei Jiang
Summary: To improve the survival of probiotics, researchers fabricated novel vehicles using electrohydrodynamic techniques, with synthetic/natural biopolymers such as PVOH, polyvinylpyrrolidone, whey protein concentrate, and maltodextrin, encapsulated with L. plantarum KLDS 1.0328 and gum arabic as a prebiotic. The inclusion of cells into composites increased conductivity and viscosity. Morphological analysis revealed cells distributed along electrospun nanofibers or randomly in electrosprayed microcapsules. The use of electrohydrodynamic techniques showed great potential in encapsulating probiotics.
Article
Food Science & Technology
Yuxuan Liu, Qiufang Liang, Xueqiong Liu, Husnain Raza, Haile Ma, Xiaofeng Ren
Summary: The study showed that ultrasound treatment significantly enhanced the encapsulation efficiency and loading capacity of resveratrol by zein-gum Arabic complex coacervates. Additionally, ultrasound treatment reduced the particle size and polydispersity index of the ternary complex, resulting in the formation of compact and homogeneous composite nanoparticles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xuhui Kan, Yuhang Hu, Yujie Huang, Xia Fan, Guijie Chen, Hong Ye, Xiaoxiong Zeng
Summary: This study prepared a novel emulsifier WPI-GA-C and investigated its effects on human gut microbiota. The results showed that WPI-GA-C-stabilized emulsion could significantly modulate the composition and abundance of gut microbiota, indicating its potential to promote healthy changes in human gut microbiota.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jianchang Jin, Chengzhi Liu, Huafei Tong, Yulu Sun, Min Huang, Gerui Ren, Hujun Xie
Summary: In this study, Zein-GA complex nanoparticles were used to encapsulate and protect EGCG, achieving sustained release and increased encapsulation efficiency. This has significant implications for improving the oral bioavailability of EGCG.
Article
Chemistry, Applied
Xuhui Kan, Zhuqing Dai, Dan Chen, Xiaoxiong Zeng, Xia Fan
Summary: This study investigated the potential of whey protein isolate-gum Arabic Maillard conjugates (WPIGA-C) as emulsifiers for stabilizing high internal phase emulsions (HIPEs) and preparing HIPEs with improved properties for personalized functional foods and 3D printing. The results showed that the concentration of WPIGA-C and oil mass fraction had significant effects on the properties of HIPEs. HIPEs stabilized with 3% WPIGA-C and 80% oil mass fraction exhibited better properties compared to lower concentrations of WPIGA-C and oil mass fractions. WPIGA-C could be used to prepare stable HIPEs as potential inks for 3D printing.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jia Cao, Xiaohong Tong, Jianjun Cheng, Zeyu Peng, Sai Yang, Xinru Cao, Mengmeng Wang, Haibo Wu, Huan Wang, Lianzhou Jiang
Summary: In this study, gum arabic (GA) and pH modulation were used to change the structural and emulsion properties of soy whey protein (SWP). The interaction mode and binding site of SWP and GA were analyzed. The properties of emulsions formed by SWP-GA complexes were characterized. The study showed that GA improved the stability and properties of SWP-GA emulsion, providing theoretical guidance for the preparation of stable protein-polysaccharide emulsion systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Youngbin Jang, Eunmi Koh
Summary: Encapsulation using combinations of maltodextrin with anionic polysaccharides was effective in protecting anthocyanins extracted from aronia fruit, with MD + CMC and MD + XG proving to be suitable coating agents.
Article
Biochemistry & Molecular Biology
Sirui Feng, Suyun Zhang, Minghao Jiang, Feng Liu, Kexian Chen, Yue Zhang
Summary: The impact of dry-heating and wet-heating glycation methods on the rheological and emulsifying properties of a binary system made by soy protein isolate (SPI)-gum Arabic (GA) was studied. Dry-heating conjugates showed higher viscosity and more elastic characteristics. Emulsions stabilized by dry-heating conjugates showed lower zeta-potential value and higher emulsifying ability and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Sofia Grizopoulou, Maria Karagiorgou, Vassilis Karageorgiou, Ping Shao, Dimitrios Petridis, Christos Ritzoulis
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2020)
Article
Food Science & Technology
Ping Shao, Yong Liu, Christos Ritzoulis, Ben Niu
FOOD PACKAGING AND SHELF LIFE
(2019)
Editorial Material
Food Science & Technology
Christos Ritzoulis, Ping Shao
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Adriana Skendi, Maria Papageorgiou, Christos Ritzoulis
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Evdoxia Asimakopoulou, Charilaos Giotis, Ioannis I. Andreadis, Dimitrios G. Fatouros, Christos Ritzoulis
Summary: Mixtures of mucin and pectin were studied for their phase stability at different ratios and pH values. Lower pH enhanced aggregation and sedimentation of mucin, while no phase separations were observed. The particle sizes measured by dynamic light scattering correlated with the absorbance values, indicating phase separations at a few hundred nm scale. Rheological studies showed that the viscosity decreased with mucin substitution, suggesting changes in the space occupancy and self-assembled structures. Comparison with other hydrocolloids indicated similar behavior in the presence of mucin. These findings provide insights into the coexistence of food polysaccharides and mucin in oral and gastrointestinal environments.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Chemistry, Applied
Athina Theocharidou, Sylvie Lousinian, Apostolos Tsagaris, Christos Ritzoulis
Summary: This study investigates the molecular interactions between guar gum and mucin in order to understand their behavior and functionality during digestion. The results show that pH values affect the phase stability and particle size distributions of guar gum and mucin mixtures. The shear viscosity is mainly influenced by guar gum, while negative synergies are observed in the extensional viscosity when mucin coexists with guar gum.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Eleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, Christos Ritzoulis
Summary: The events before and during the merging of a model liquid food emulsion with saliva were observed ex vivo using confocal microscopy. Within seconds, millimeter-sized drops of liquid food and saliva come into contact, deform, and eventually collapse, resulting in the merging of the two phases, resembling coalescing emulsion droplets. The model droplets then enter saliva. Based on this, there are two distinct stages for the introduction of liquid food into the oral cavity: an initial stage where both intact phases coexist, with individual viscosities and saliva-liquid food tribology being important for texture perception; and a second stage dominated by the rheological properties of the liquid food-saliva mixture. The importance of surface properties of saliva and liquid food is highlighted as they may affect the merging of the two phases.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Polymer Science
Athina Theocharidou, Evdoxios Psomas, Antonios Koliouskas, Christos Ritzoulis
Summary: Polyphenols and pectin were obtained from peach flesh using microwave extraction, and the extracts were used to functionalize strained yogurt gels. The extraction process was optimized using a Box-Behnken design and the extracts were analyzed for soluble solid content, total phenolic content, and particle size distribution. The extracts with the highest microwave power resulted in less firm gel samples due to the loss of conformation and self-assembly of the extracted pectins.
Article
Chemistry, Applied
Rania Elayeb, Flora Vardouli, Hatem Majdoub, Eleni P. Kalogianni, Anastasia Kyriakoudi, Sami Achour, Maher Trigui, Athina Theocharidou, Christos Ritzoulis
Summary: Extracts from olive stones were found to be emulsifiers with two major structural components: polysaccharides and proteins. These extracts displayed adequate emulsifying ability for neutral model emulsions, providing stability against coalescence for 14 days.
FOOD HYDROCOLLOIDS
(2023)
Article
Pharmacology & Pharmacy
Afroditi Kapourani, Katerina Kirimkiroglou, Konstantina Chachlioutaki, Maria Koromili, Christos Ritzoulis, Andreana N. Assimopoulou, Dimitrios A. Andreadis, Dimitrios G. Fatouros, Panagiotis Barmpalexis
Summary: Buccally administrated pilocarpine can be effectively controlled for xerostomia management by using in situ thermoresponsive hydrogel. The optimized sol-gel formulations formed a strong gel at temperatures in the buccal cavity, demonstrating good drug release and mucoadhesion properties.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Konstantina Chachlioutaki, Anastasia Iordanopoulou, Nikolaos Bouropoulos, Thomas Meikopoulos, Helen Gika, Christos Ritzoulis, Dimitrios Andreadis, Christina Karavasili, Dimitrios G. Fatouros
Summary: Buccal foams containing omeprazole have been developed as a potential drug delivery system for individuals with swallowing difficulties. The foams are formulated with different polymers to optimize their properties and enhance drug delivery. The study found that the foam composed of hydroxypropyl methylcellulose and alginate exhibited moderate hardness and high mucoadhesion, resulting in increased drug permeability across porcine buccal tissue.
JOURNAL OF PHARMACEUTICAL SCIENCES
(2023)
Article
Chemistry, Physical
Paraskevi Lentzi, Despoina Georgiou, Eleni P. Kalogianni, Anastasia Kyriakoudi, Christos Ritzoulis
Summary: This study investigates the emulsification capacity of aqueous extracts from white beans and explores the relationship between the composition and structure of the extracts' macromolecular components and their emulsification ability. The results suggest that proteins and smaller molecules adsorb onto oil-water interfaces, providing emulsification capacity at different pH levels. Unabsorbed polysaccharides cause depletion flocculation. The findings are supported by various analytical techniques.
COLLOIDS AND INTERFACES
(2022)
Article
Polymer Science
Eleftherios G. Andriotis, Paraskevi-Kyriaki Monou, George Komis, Nikolaos Bouropoulos, Christos Ritzoulis, Georgios Delis, Evangelos Kiosis, Georgios Arsenos, Dimitrios G. Fatouros
Summary: Medium Chain Triglyceride (MCT) oil was combined with Glyceryl Monostearate (GMS) and Glyceryl Monoolein (GMO) to form stable oleofoams. The addition of 5% GMO resulted in more stable oleogels suitable for pharmaceutical applications. The oleofoams retained their foam characteristics even after 3 months of storage under different temperature conditions.
Article
Biochemistry & Molecular Biology
Simin Feng, Minghui Sui, Dan Wang, Christos Ritzoulis, Mohamed A. Farag, Ping Shao
Summary: The study showed that nano-embedded stigmasterol based on zein and pectin could alleviate colitis in mice by reducing adverse physiological symptoms, preventing colon shortening, and inhibiting the NF-kappa B signaling pathway. The addition of pectin increased the stability of the nanoparticles and improved the therapeutic effect. Future research is needed to investigate the efficacy of nano-embedded stigmasterol in humans.
Article
Food Science & Technology
K. Koupa, V. Keligianni, E. P. Kalogianni, C. Ritzoulis
Summary: This study explores the formation of saliva foam and the influence of simulated foods on the foamy state. Researchers found that air bubbles and foam state in saliva may be intrinsic colloidal properties, impacting its physiological and physicochemical definition and role. The synergistic effects between mucin and food protein in foams, as well as their stability, are discussed in relation to water-air dynamic interfacial tension and confocal microscopy observations. Additionally, the study examines the replacement of mucin with caseinate in high internal gas volume fraction foams, with sodium caseinate producing thicker foams and mucin contributing to higher long-term stability. These findings are discussed in the context of the temporal evolution of foam during oral processing of foods.
Article
Biochemistry & Molecular Biology
Wei-Han Hui, Yen-Lin Chen, Shu-Wei Chang
Summary: Crosslinking affects the mechanical behavior and tissue metabolism of collagen-based tissues. Aging and diabetes alter the crosslinking type and density, thus changing tissue properties. High-connectivity enzymatic crosslinking and advanced-glycation end-products result in uniform deformation under daily activity, while low-connectivity enzymatic crosslinking does not. High-connectivity model displays more sliding, while AGEs induce instability in structures near the binding sites.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yao-Bin Ma, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Shu-Wei Li, Ling Tang, Lu Zhang, Hai-Feng Mi, Lin Feng
Summary: Tea polyphenols (TPs) are an inexpensive feed additive that can protect the gill function of fish against Flavobacterium columnare (F. columnare) through various mechanisms, including suppression of oxidative stress, apoptosis, and inflammation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yan-Jia Guo, Jing-Ru Pang, Yu Zhang, Zhong-Rui Li, Xiao-Lin Zi, Hong-Min Liu, Ning Wang, Li-Juan Zhao, Ya Gao, Bo Wang, Piet Herdewijn, Cheng-Yun Jin, Ying Liu, Yi-Chao Zheng
Summary: This study identifies the conjugation of NEDD8 to LSD1 and its impact on GC cells, revealing the significance of LSD1 neddylation in GC.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Geum-Jae Jeong, Fazlurrahman Khan, Nazia Tabassum, Young-Mog Kim
Summary: Vibrio species are motile gram-negative bacteria commonly found in aquatic environments. They can adapt to environmental fluctuations and develop protective mechanisms against host immune systems. Different types of sigma and anti-sigma factors play important roles in regulating gene expression and virulence in Vibrio species.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Zahra Mohammadbagheri, Behrooz Movahedi, Shaghayegh Saeedi, Abbas Rahmati
Summary: In this study, a reusable biobased composite hydrogel was successfully synthesized and used for the removal of Tl(I) from aqueous solutions. The hydrogel exhibited high adsorption capacity and thermal stability, and the adsorption process was found to be thermodynamically spontaneous. The results demonstrated that the hydrogel can be reused multiple times without significant loss of its adsorption capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Iqra Batool, Muhammad Imran, Ayesha Anwar, Farhan Ahmed Khan, Afrah E. Mohammed, Ashwag Shami, Hafiz Iqbal
Summary: Enzyme immobilization on ZnO/SnO2 and ZnO/SnO2/SA nanocomposites was studied, and the catalytic and biochemical characteristics of the immobilized enzyme were investigated. The results showed that ZnO/SnO2 and ZnO/SnO2/SA nanostructures are suitable carriers for enzyme immobilization.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Elias Mosaffa, Dhruvi Patel, Nasim Amiri Ramsheh, Rishikumar Indravadan Patel, Atanu Banerjee, Hossein Ghafuri
Summary: In this study, a unique 3D bead structure of adsorbent, composed of bacterial cellulose microfilaments reinforced chitosan adorned with melamine 2D plates, was synthesized for anionic dye removal. The adsorbent showed high specific surface area and abundant functional groups, resulting in exceptional adsorption capacity. The characteristics and optimal conditions of the adsorbent were assessed and analyzed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Carolina Gismene, Jorge Enrique Hernandez Gonzalez, Marilia de Freitas Calmon, Andrey Fabricio Ziem Nascimento, Angela Rocio Nino Santisteban, Felipe Antunes Calil, Alana Della Torre da Silva, Paula Rahal, Rejane Maira Goes, Raghuvir Krishnaswamy Arni, Ricardo Barros Mariutti
Summary: Mammaliicoccus sciuri, a bacterium of clinical and veterinary relevance, expresses the virulence factor Exfoliative Toxin C (ExhC), which binds specifically to desmoglein-1 (Dsg1) and plays a role in tissue integrity. This study investigates the necrotic activity of ExhC and identifies a variant lacking necrotic potential but retaining enzymatic activity through mutagenesis experiments and crystal structure determination.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Bibhas K. Bhunia, Ashutosh Bandyopadhyay, Souradeep Dey, Biman B. Mandal
Summary: Intervertebral disc degeneration is a major cause of chronic low back pain and disability. Researchers have developed a bioactive silk-based hybrid hydrogel system functionalized with decellularized human Wharton's jelly extracellular matrix as bioactive cues. The hydrogels mimic the rheological and mechanical properties of the native nucleus pulposus tissue and support cell viability, proliferation, and tissue maturation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Qun Zhang, Yonggan Yan, Zhao Li, Jing Du, Kai Zhang, Liguo Zhang, Ting Wang, Alberto Bianco, Shaohua Ge, Baojin Ma
Summary: A new crosslinking strategy has been devised to construct injectable sodium alginate hydrogels, which can be regulated for injectability and have great potential in biomedical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Seong Eun Hong, Ji-Soo Lee, Hyeon Gyu Lee
Summary: The potential of multi-layer nanoemulsions for improving the cellular uptake, antioxidant activity, and in vitro bioaccessibility of alpha-tocopherol was examined. The results showed that the multi-layer nanoemulsions significantly enhanced the cellular uptake and antioxidant activity of alpha-tocopherol compared to free coumarin 6. Furthermore, the use of chitosan and dextran sulfate as wall materials in the multi-layer nanoemulsions led to even higher cellular uptake, in vitro bioaccessibility, and antioxidant activity of alpha-tocopherol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a simple one-step method. The results showed that oleogelation improved the stability and encapsulation capability of the HIPEs, which is significant for the development of novel healthy food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Bi-Feng Yao, Xiu-Ju Luo, Jun Peng
Summary: The balanced and continuous fission and fusion of mitochondria, regulated by OPA1, are important for maintaining mitochondrial dynamics in cardiovascular disorders. Understanding the role of OPA1 in mitochondrial fusion can provide insights into the pathogenesis of cardiovascular diseases.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Gokul Paramasivam, Anandhavelu Sanmugam, Vishnu Vardhan Palem, Murugan Sevanan, Ananda Babu Sairam, Nachiappan Nachiappan, Buhyun Youn, Jung Sub Lee, Muthuchamy Nallal, Kang Hyun Park
Summary: Nanomaterials are being used to deliver therapeutic agents in living systems. Different nanotechnological applications such as immunosensors, immune assays, and drug delivery are being implemented using nanotechnology. Genomics plays a crucial role in selecting appropriate drugs for personalized cancer therapy. It helps in analyzing gene and protein expression, disease classification, and designing disease models. Delivering drugs to specific areas using nanoparticles is a challenging issue.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jing Li, Wei Wang, Han Wu, Feng Peng, Hui Gao, Ying Guan
Summary: In this study, CMH-based CPF films were prepared and their thermal and barrier properties were successfully regulated. The tensile strength and water vapor barrier property of CPF films were significantly improved, making them promising for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
