Article
Chemistry, Applied
Dongao Huo, Xue Xiao, Xiao Zhang, Xuefeng Hao, Zhanyang Hao, Enpeng Li
Summary: Novel buckwheat lines generated by crossing Golden buckwheat and Tatary buckwheat showed good starch physicochemical properties and appearance properties, making them suitable as food materials.
Article
Chemistry, Applied
Yeming Bai, Sharat Atluri, Zhongwei Zhang, Michael J. Gidley, Enpeng Li, Robert G. Gilbert
Summary: The degree of esterification of pectin plays a key role in its effects on pancreatic amylase activity and the in vitro digestion of starch.
FOOD HYDROCOLLOIDS
(2021)
Review
Chemistry, Applied
Ruoyu Jia, Congli Cui, Lin Gao, Yang Qin, Na Ji, Lei Dai, Yanfei Wang, Liu Xiong, Rui Shi, Qingjie Sun
Summary: Swelling behavior involves the process of starch granules absorbing enough water to increase the viscosity of starch suspension under hydrothermal conditions, which is important in starch research. The changes in starch granules during the swelling process are crucial in predicting their functional properties in food processing. This article comprehensively reviews the mechanism of starch swelling, its influencing factors, and its relationship with the pasting, gelling, and digestion characteristics of starch.
CARBOHYDRATE POLYMERS
(2023)
Review
Food Science & Technology
Xiaoyue Huang, Hongsheng Liu, Yue Ma, Shihua Mai, Cheng Li
Summary: Extrusion is a thermomechanical technology widely used in producing starch-based foods. It can modify starch digestibility by altering starch structures, providing opportunities to produce foods with slow starch digestibility.
Article
Chemistry, Applied
Ji Kang, Zhi-Yan Huang-Fu, Xiaona Tian, Liting Cheng, Jixiang Zhang, Yan Liu, Yanfang Liu, Shujun Wang, Xinzhong Hu, Liang Zou, Qingbin Guo
Summary: This study investigated the effects of wheat bran arabinoxylan (AX) with different molecular structures on the functional and in vitro digestibility of wheat starch. The structural features of AX and its fractions were compared, and their impact on the pasting properties, rheological properties, thermal properties, and in vitro digestibility of wheat starch were analyzed. AX with higher molecular weight, branching degree, and phenolic content showed better inhibition of starch gelatinization and retrogradation.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xiaoyang Zou, Xiaolong Wang, Liang Li, Pai Peng, Qianying Ma, Xinzhong Hu, Rudi Appels
Summary: This study investigated the effect of gluten on starch digestion characteristics. The results showed that the digestibility of recombinant flours could be modified by altering the molecular order of starch through varying the attributes of gluten protein. Increasing the proportion of gliadin improved the resistance of starch to digestion, while increasing glutenin enhanced both the long- and short-range molecular order of starch.
Article
Food Science & Technology
Guiyuan Xiang, Jiangtao Li, Wenfang Han, Yaqin Yang, Qinlu Lin, Ying Yang, Qiongxiang Liu, Xiaofeng Guo, Qianru Pan, Zhengyu Huang, Lingxue Cao
Summary: This study investigated the effects of annealing on the structural and physicochemical properties of rice starch. The results showed that annealing improved the gelatinization temperature of rice starch but decreased its solubility and viscosity. The temperature and method of annealing also affected the rearrangement of starch molecules and the crystalline structure.
Article
Biochemistry & Molecular Biology
Ning Wang, Chen Li, Di Miao, Yangyong Dai, Hong Zhang, Yong Zhang, Hanxue Hou, Xiuzhen Ding, Wentao Wang, Cheng Li, Bin Wang
Summary: The influence of improved extrusion cooking technology (IECT) at different screw speeds on the structure, physical properties, and in vitro digestibility of starches with high moisture content was explored. The results showed that IECT treatment caused similar variations on the three types of starches, including changes in starch structure, physical properties, and in vitro digestibility. The changes included a decrease in slowly digestible starch and resistant starch, a reduction in crystallinity, enthalpy of gelatinization, gelatinization temperature, and viscosity, an increase in rapidly digestible starch, and an increase in the ratio of bound water.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Chang Liu, Yaoqi Tian
Summary: Wheat protein hydrolysates (WPH) with different degrees of hydrolysis were prepared and mixed with rice starch. WPH, especially WPH30, reduced the rate of starch digestion and increased the content of slowly digestible starch due to the entanglement of starch chains and long-chain peptides. WPH60 and WPH120, containing more hydrophobic peptides and polar amino acids than WPH30, formed hydrogen bonds with starch molecules, resulting in the formation of a dense aggregate structure and increased resistant starch content. These findings are important for the development of hypoglycemic reformulated food.
Article
Biochemistry & Molecular Biology
Yu Xiao, Mingzhu Zheng, Shuang Yang, Zhaofeng Li, Meihong Liu, Xinbiao Yang, Nan Lin, Jingsheng Liu
Summary: With the increase of proanthocyanidins content, the solubility and swelling power of starch will increase, the pasting properties will change, and the structure of starch will also change. Proanthocyanidins will reduce the ordered degree of starch, enhance the hydrogen bonding in the system, and reduce the digestibility of starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Weidong Zhang, Haibin Zhu, Liyuan Rong, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: Purple red rice bran contains abundant anthocyanins, which can form V-type complexes with rice starch through non-covalent bonds, resulting in improved antioxidant activity and decreased enzyme activity. This research contributes to the development of high value-added and low glycemic index foods.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Mengting Wang, Haiguang Mao, Zhijian Ke, Rui Huang, Jianchu Chen, Lili Qi, Jinbo Wang
Summary: The effect of proanthocyanidins (PAs) from Chinese bayberry leaves, grape seeds, peanut skins, and pine barks on the physicochemical properties, structure, and in-vitro digestibility of gelatinized maize starch was investigated. The results demonstrated that PAs remarkably retarded starch digestibility and BLPs showed superior ability in increasing resistant starch content. The study suggests that PAs, especially BLPs, could be potential additives to modify starch in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Zhuoting Wu, Dongling Qiao, Siming Zhao, Qinlu Lin, Binjia Zhang, Fengwei Xie
Summary: This article provides an overview of physical modification methods for starch and their impact on starch structure and properties. These physical modification methods are safe, environmentally friendly, and cost-effective, showing potential for application in starch processing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Mingjing Zheng, Aiqian Ye, Harjinder Singh, Yi Zhang
Summary: This study investigated the in-vitro digestibility of differently structured starch gels formed by corn starches with different amylose contents. The findings suggest that the hardness, fragmentation, and particle size of the gels affect starch hydrolysis in the oral-gastric step, while the release of starch in the intestinal step is influenced by the starch content and granular structure of the gastric digesta.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Zhiqian Wang, Mingcong Fan, Kanza Hannachi, Yan Li, Haifeng Qian, Li Wang
Summary: This study investigated the impact of different proportions of red kidney bean protein on the digestibility of co-gelatinized wheat starch and corn starch, and explored the underlying mechanisms. The results showed that red kidney bean protein significantly reduced the rate and extent of digestion for both types of starch. It also increased the content of resistant starch and decreased the concentration of rapidly digestible starch. The protein was found to inhibit alpha-amylase and act as a physical barrier to starch digestion.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jenifer Engelmann, Patrick P. Peres, Andrei Igansi, Micheli L. Monte, Ricardo S. Pohndorf, Tito R. S. Cadaval, Valeria T. Crexi, Luiz A. A. Pinto
Summary: The aim of this study was to obtain structured lipids through chemical interesterification of saturated fat with fish oils, and the resulting products showed unique characteristics and nutritional values. The incorporation of different types of fatty acids, such as EPA and DHA, from fish oils in the structured lipids not only enhanced their technological applications but also increased their nutritional value.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Entomology
Caroline Lambrecht Dittgen, Miria Miranda da Silveira, Daiane Pinheiro Kroning, Valmor Ziegler, Mauricio de Oliveira, Cristiano Dietrich Ferreira
Summary: This study evaluated the effect of UV-C radiation treatment on the development of S. oryzae and changes in the quality of rice grains. Results showed that UV-C treatment reduced acidity, protein solubility, and damage in rice, but led to decreased acceptance and purchase intention of the cooked rice.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Food Science & Technology
Adriano Hirsch Ramos, Newiton da Silva Timm, Cristiano Dietrich Ferreira, Mauricio de Oliveira
Summary: This study evaluated the physicochemical and technological properties of flour, oil, and protein isolate from defective soybean seeds, showing that defects in soybeans can lead to decreased quality and yield, making them unsuitable for the food industry.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Suzane Rickes da Luz, Franciene Almeida Villanova, Caroline Tuchtenhagen Rockembach, Cristiano Dietrich Ferreira, Leandro Jose Dallagnol, Jander Luis Fernandes Monks, Mauricio de Oliveira
Summary: The study found that rice grains treated with ozone showed significant reduction in mycotoxin contamination, while also exhibiting improved technological properties such as higher head rice yield, luminosity, and hardness, as well as decreased cooking time and percentage of defective grains.
Article
Food Science & Technology
Adriano Hirsch Ramos, Newiton da Silva Timm, Bruno Artur Rockenbach, Cristiano Dietrich Ferreira, Jessica Fernanda Hoffmann, Mauricio de Oliveira
Summary: The study found that drying temperature below 60 degrees Celsius is recommended for storage of red pericarp rice grains to preserve their technological properties and phenolic compounds. High drying temperatures and prolonged storage can lead to damage and loss of grain properties, suggesting caution in temperature and time management during storage.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Gustavo Heinrich Lang, Newiton da Silva Timm, Henrique Passos Neutzling, Adriano Hirsch Ramos, Cristiano Dietrich Ferreira, Mauricio de Oliveira
Summary: Infrared radiation heating (IRH) was used to produce polished and brown quick-cooking rice (QCR) by generating fissures in rice grains at different temperatures and exposure times. The cooking time was reduced with increasing temperature and exposure time. IRH showed promise for producing polished-QCR with a shorter cooking time, but additional techniques are needed for the production of brown-QCR to eliminate the effects of the pericarp and aleurone.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Newiton da Silva Timm, Paulo Carteri Coradi, Nairiane dos Santos Bilhalva, Camila Fontoura Nunes, Lazaro da Costa Correa Canizares
Summary: This study aimed to investigate the influence of the drying and storage conditions of corn on the physical-chemical quality in the processing of starch and flour, in the production of animal feed, and in the industrialization of ethanol. It was found that the temperature during drying and the temperature and moisture content during storage significantly affected the physical-chemical quality of the products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Silvia Leticia Rivero Meza, Adriano Hirsch Ramos, Lazaro Canizares, Chirle de Oliveria Raphaelli, Betina Bueno Peres, Cesar Augusto Gaioso, Isabel Egea, Yanira Estrada, Francisco Borja Flores, Mauricio de Oliveira
Summary: Amaranth grains are a rich source of proteins with a well-balanced amino acid profile. They have high bioavailability and can be a potential substitute for animal-based foods. Consumption of amaranth proteins can promote human health by reducing the risk of chronic diseases and their bioactive peptides have antioxidant, anti-inflammatory, anti-hypertensive and antimicrobial activities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Henrique Passos Neutzling, Newiton da Silva Timm, Lazaro da Costa Correa Canizares, Marina Peter Schwab, Cristiano Dietrich Ferreira, Adriano Hirsch Ramos, Mauricio de Oliveira
Summary: The study aimed to evaluate the effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice. It was found that infrared radiation heating affected the degree of gelatinization and relative crystallinity of the rice starch, as well as the cooking time and hardness of the rice grains. The results showed that infrared radiation heating can be used to produce parboiled rice, with recommended temperatures of 100-120 degrees C for 6-10 min.
Article
Engineering, Chemical
Newiton da Silva Timm, Paulo Carteri Coradi, Gustavo Heinrich Lang, Adriano Hirsch Ramos, Lazaro da Costa Correa Canizares, Cristiano Dietrich Ferreira, Mauricio de Oliveira
Summary: The drying temperature affects the morphology and properties of starch in corn grains. Increasing the drying temperature reduces starch extraction yield and purity, but increases thermal resistance. The changes in starch properties are more significant in corn grains from the center and the extremities. Industrial separation of corn grains with different dimensions can increase starch extraction yield by 35-40%.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Biotechnology & Applied Microbiology
Betina Bueno Peres, Lazaro da Costa Correa Canizares, Lucas Avila do Nascimento, Newiton da Silva Timm, Silvia Leticia Rivero Meza, Tatiane Jessica Siebeneichler, Helen Cristina dos Santos Hackbart, Mauricio de Oliveira
Summary: Wild rice is a good option for consumption due to its high protein, mineral, fiber, and low lipid contents. Parboiling can improve the quality of wild rice grains by avoiding endosperm decomposition and reducing nutrient loss. Pressure during the parboiling process affects the accumulation of phytochemicals, while time does not significantly affect the phytochemical profile.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Lazaro da Costa Correa Canizares, Newiton da Silva Timm, Cesar Augusto Gaioso, Silvia Leticia Rivero Meza, Jessica Fernanda Hoffmann, Cristiano Dietrich Ferreira, Mauricio de Oliveira
Summary: This study evaluated the effects of genotype, sowing date, and storage time on the technological properties and isoflavone profile of soybean. Results showed that the BMX GARRA IPRO genotype had higher levels of isoflavones, while the BMX ATIVA RR genotype had lower isoflavone contents when cultivated in a late sowing date. The NA 5909 RG genotype had lower adaptability and higher susceptibility to prolonged storage. On the other hand, the BMX LANcA IPRO genotype showed higher adaptability and better storage characteristics.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Adreano Gomes Spessato, Silvia Leticia Rivero Meza, Lazaro da Costa Correa Canizares, Newiton da Silva Timm, Celina Jose Julio Mardade, Cesar Valmor Rombaldi, Mauricio de Oliveira
Summary: The demand for lecithin has increased due to the need for plant-derived products and its important role in health benefits and industrial applications. However, most studies use allergenic sources like soy and egg yolk. In this study, lecithin was produced from a non-allergenic source (rice bran oil) and the physicochemical and nutritional properties of natural and bleached lecithin were evaluated.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
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)
