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
Agronomy
Jingyang Tong, Shujun Wang, Zhonghu He, Yan Zhang
Summary: Reduced nitrogen fertilization and irrigation were found to have significant effects on the structure and physicochemical characteristics of wheat starch, resulting in changes in crystallinity, swelling power, gelatinization enthalpy, and transition temperatures. The two wheat cultivars studied, Zhongmai 175 and Jingdong 17, exhibited differences in response to the nitrogen and water treatments, highlighting the importance of optimizing nitrogen and water use efficiency for developing elite wheat cultivars with improved starch quality.
Article
Biochemistry & Molecular Biology
Hongkun Yang, Jiarong Zhao, Hongliang Ma, Zhiqiang Shi, Xiulan Huang, Gaoqiong Fan
Summary: Heavy haze-induced decreases in solar radiation affect the structural properties of starch macromolecules. The relationship between photosynthetic light response and starch structure remains unclear. This study investigated the impact of light deprivation on leaf light response, starch structure, and biscuit-baking quality of wheat cultivars. Shading decreased the quantum yield and net photosynthetic rate, resulting in lower grain-filling rate and starch content but higher protein content. Shading also affected the amylose content, starch granule amount, and biscuit spread ratio.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Zhen Wang, Jingyao Yan, Sen Ma, Xiaoling Tian, Binghua Sun, Jihong Huang, Li Li, Xiaoxi Wang, Qingdan Bao
Summary: This study investigated the structural changes in wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber levels. The results showed that wheat bran dietary fiber had a slight resistance to acidity decrease during fermentation. Samples containing wheat bran dietary fiber exhibited a decrease in amylose content, amylose/amylopectin ratio, and relative crystallinity, indicating an impact on starch structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Hao Hu, Mingming Qiu, Zhuzhu Qiu, Shipeng Li, Lintao Lan, Xingquan Liu
Summary: Wheat, as a globally distributed cereal, plays a vital role in the human diet. Long-term storage of wheat can lead to deterioration of its quality, reflected by changes in nutrient composition and starch structure. This study found that the quality of wheat significantly declined after two years of storage, with increased fatty acid content, malondialdehyde content, conductivity, and other indexes related to starch properties. SEM images showed damage on the surface of starch granules, while XRD analysis revealed a specific type of crystalline starch. FTIR spectra suggested a decrease in the amylose to amylopectin ratio, which affects wheat processing characteristics. To maintain reasonable quality, wheat should be stored at an average temperature of 20 degrees Celsius with safe water content for less than two years.
Article
Agriculture, Multidisciplinary
Hassan Karim, Sujon Kumar, Jingyu Lan, Huaping Tang, Carlos Guzman, Qiang Xu, Yazhou Zhang, Pengfei Qi, Mei Deng, Jian Ma, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Summary: The study found that the Waxy genes have a significant impact on the structure and functional properties of starch, and different combinations of Waxy genes can have different effects on food digestion. Some combinations can control obesity and diabetes risk by slowing down carbohydrate digestion and being highly resistant to digestion.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Daniel E. Garcia-Valle, Luis A. Bello-Perez, Edith Agama-Acevedo, Jose Alvarez-Ramirez
Summary: The study investigated the influence of pasta preparation stages on starch, proteins, and water structures of semolina and chickpea pasta. Results showed different effects of processing stages on the molecular organization of semolina pasta and chickpea pasta. Semolina pasta was mostly affected by dough formation and cooking, while chickpea pasta was determined by the cooking stage.
Article
Chemistry, Applied
Yang Li, Haoran Wang, Lijuan Wang, Ju Qiu, Zaigui Li, Lili Wang
Summary: In this study, the structure and digestive property of starch isolated from wheat bran of different particle size were investigated and compared with wheat flour starch. Results showed that cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. Wheat bran starch had more resistant starch and lower digestibility compared to wheat flour starch, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study contributes to the application of bran starch and highlights the effect of supramolecular structure on bran starch digestibility.
Article
Chemistry, Applied
Wenxin Liang, Andreas Blennow, Klaus Herburger, Yuyue Zhong, Xiaoxia Wen, Yang Liu, Yuncheng Liao
Summary: Supplemental irrigation has a significant impact on grain yield and starch quality of winter wheat, decreasing amylose content and altering amylopectin chains. The effects of tillage practices, including flat and ridge-furrow, on supplemental irrigation varied, leading to changes in starch quality and properties.
CARBOHYDRATE POLYMERS
(2021)
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
Chemistry, Applied
Hai-Teng Li, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital
Summary: The popularity of high-amylose cultivars of main crops is increasing due to their unique properties and enhanced nutritional values. This study evaluated the performance of high-amylose wheat (HAW) flours and starches with different amylose contents under high-temperature processing. The results showed that conventional RVA could not predict the pasting behaviors of HAW ingredients accurately, and the iodine colorimetry method was not a good indicator of the cooling and retrogradation process. Protein content and composition also influenced the pasting behaviors of HAW flours, and fine structural features of amylose and amylopectin played a regulatory role.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Asad Nawaz, Ali Hussein Taher Alhilali, Engpeng Li, Ibrahim Khalifa, Sana Irshad, Noman Walayat, Lei Chen, Peng-kai Wang, Zhi Yuan Tan
Summary: This study found that replacing wheat flour with cassava starch can significantly alter the texture and physicochemical properties of snacks, but may also reduce the bioavailability of calcium. The best results in terms of texture and formulation were achieved when adding 40% cassava starch.
Article
Chemistry, Applied
Hai-Teng Li, Zaifen Li, Glen P. Fox, Michael J. Gidley, Sushil Dhital
Summary: The study revealed that the increased protein content in native HAW flour and thermal stability of starch in HAW noodles lead to higher food integrity and consequently enhance the resistance against alpha-amylase digestion. Overall, the diversity of starch-protein interactions in wheat-based food products underlies the nutritional value of natural whole foods.
Article
Chemistry, Applied
Yongshuai Ma, Dan Xu, Shangyuan Sang, Yamei Jin, Xueming Xu, Bo Cui
Summary: The study found that superheated steam treatment can improve the structural and digestive properties of wheat flour by increasing the degree of gelatinization and water absorption indexes, while decreasing water solubility indexes. This treatment also led to changes in starch digestibility, such as increasing the content of slowly digestible starch and decelerating the hydrolysis rate. These results contribute to the potential applications of superheated steam technology in wheat flour modification.
FOOD HYDROCOLLOIDS
(2021)
Review
Agronomy
Guowu Yu, Yuanzhu Gaoyang, Lun Liu, Noman Shoaib, Yawen Deng, Na Zhang, Yangping Li, Yubi Huang
Summary: This article summarizes the main research on starch synthase III (SSIII), including its biochemical characteristics, structural features, expression atlas, and regulation means. The study found that SSIIIa is the main functional protein in maize endosperm and can affect the activity of other key enzymes in starch synthesis through protein-protein interactions.
Article
Food Science & Technology
Zhen Wang, Sen Ma, Jihong Huang, Li Li, Binghua Sun, Xiaoling Tian, Xiaoxi Wang
Summary: The addition of dietary fiber in dough can improve the nutritional quality of fermented foods. Insoluble dietary fiber may stimulate the growth and reproduction of lactic acid bacteria, and the study offers insights into the changes in biochemical characteristics of the dough.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoling Tian, Xiaoxi Wang, Sen Ma, Binghua Sun, Xiaojie Qian, Yujuan Gu
Summary: Milling of endosperm granules reduces size and changes nutrient distribution, impacting properties. Frictional milling squeezes larger starch granules, resulting in smaller flour particles; impact milling peels protein off the surface of endosperm granules.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ling Fan, Mingqian Yang, Sen Ma, Jihong Huang
Summary: This research optimized the extraction and purification method of globulin from wheat germ and examined its molecular weight distribution and structure properties. The results showed that under specific enzymolysis conditions, the extraction efficiency and purity of globulin were high. The majority of the globulin had molecular weight below 70 kDa and exhibited a complex and diverse composition. These findings are important for understanding the superior functionality of wheat germ globulin in food applications.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sen Ma, Zhen Wang, Huamin Liu, Li Li, Xueling Zheng, Xiaoling Tian, Binghua Sun, Xiaoxi Wang
Summary: This review discusses the effects of supplementing flour products with wheat bran dietary fiber (WBDF) on the quality of flour products. WBDF-enriched flour has a longer shelf life than whole wheat flour and can change the strength of gluten network and protein properties of the dough. Understanding the effects of WBDF on gluten protein can guide the development and production of improved flour products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaojie Qian, Binghua Sun, Yujuan Gu, Sen Ma, Xiaoxi Wang
Summary: The study evaluated the effects of hydration level on the rheological properties of oat batters and the quality of steamed oat cakes. The results showed that an increase in hydration level led to a decrease in apparent viscosity, enhanced water fluidity, and weakened protein cross-linking, resulting in a loose batter structure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jingyao Yan, Yiming Lv, Sen Ma
Summary: This article summarizes the challenges of nutritional fortification of wheat bran in flour products and analyzes the reasons for the problems encountered. It presents an overview of current modification methods mainly from physical, chemical, and biological perspectives to solve the issues of dark color, coarse texture, small volume, and poor quality of wheat bran.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Nutrition & Dietetics
Ling Fan, Li Li, Anmin Xu, Jihong Huang, Sen Ma
Summary: The study found that fermented wheat bran dietary fiber could improve the rheological properties of dough, while unfermented wheat bran dietary fiber would deteriorate the quality of dough and noodles. Fermentation could reduce the destructive effects on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Wenjuan Feng, Sen Ma, Binghua Sun, Xiaoxi Wang, Fengcheng Wang
Summary: The addition of black rice flour can reduce the deterioration of gluten protein, and black rice flour with small particle size shows advantages in the composite flour system.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Editorial Material
Food Science & Technology
Hua-Min Liu, Chong Liu, Hong-Shun Yang, Sen Ma
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Xiaoling Tian, Xiaoxi Wang, Zhen Wang, Binghua Sun, Fengcheng Wang, Sen Ma, Yujuan Gu, Xiaojie Qian
Summary: This paper reviews the effects of wheat milling on the physical and chemical properties of wheat flour, and introduces recent advancements in modern milling processes and mechanical modifications. It also discusses the research prospects of studying the influence of milling process on the particle size and quality of wheat flour.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiaoling Tian, Xiaoxi Wang, Sen Ma
Summary: Roasting treatment of oat kernels affects the characteristics of oat flour, including the disruption of oat kernel structure, increased lipid release, and aggregation and wrapping of oat flour particles. Although starch and protein contents did not significantly change, lipid content increased and beta-glucan content decreased after roasting treatment. Roasted oat flour exhibited better water absorption, swelling power, solubility, lower pasting viscosity, higher gel strength, and lower short-range order. The results suggest the potential application of roasting technology in modifying whole oats.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiaoxi Wang, Sen Ma
Summary: The effects of gelatinization degree of oat flour and boiling water on the rheological characteristics of oat dough were investigated. Gelatinized oat flour had higher water absorption and swelling, but lower solubility. Moderate gelatinization and boiling water kneading could modify the rheological characteristics and improve the texture and processing adaptability of oat dough.
Article
Chemistry, Applied
Xinrui Zhang, Zhen Wang, Luyang Wang, Xingqi Ou, Jihong Huang, Guangzhong Luan
Summary: The study explored the impact of zein network containing acetic acid on the rheology, texture, and tensile properties of rice gluten-free dough, as well as the interaction between zein network and rice flour. Results showed that zein network acted as a structural support material, enhancing the ability of rice dough to resist external forces. The structural characteristics of zein-rice dough were dependent on both the zein network and the rice flour itself.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qingdan Bao, Jingyao Yan, Zhen Wang, Sen Ma
Summary: The effects of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were investigated. WBDF was found to have a greater impact than temperature on the structural changes in glutenin and gliadin. This study provides a comprehensive theoretical basis for improving the quality of high-fiber flour products.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Qingdan Bao, Jingyao Yan, Sen Ma
Summary: This study investigates the impact of heat treatment on the conformation and aggregation properties of gluten protein in the presence of wheat bran dietary fiber (WBDF). The results show that WBDF contributes to the rearrangement of intermolecular interactions and induces depolymerization behavior of gluten through disulfide and non-covalent bonds at low temperatures, but promotes these interactions via disulfide bonds at high temperatures. The study provides a better understanding of the cross-linking mechanisms between WBDF and gluten during heating and offers a theoretical basis for improving the quality of wheat-based products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(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)
