Article
Biotechnology & Applied Microbiology
Hyo-Geun Lee, D. P. Nagahawatta, R. P. G. S. K. Amarasiri, You-Jin Jeon, Min-Cheol Kang
Summary: This study aimed to determine the chemical composition and physical characteristics of the step gradient ethanol precipitates of celluclast-assisted hydrolysate from Sargassum thunbergii (STCFs). The yields of STCFs were STCF1 3.78 ± 0.01 %, STCF2 1.13 ± 0.06 %, and STCF3 0.17 ± 0.05 %. Polysaccharide and sulfate contents significantly increased in STCF1 and STCF2 but decreased in STCF3. Their physical characteristics were determined via FTIR, SEM, MALS, and MS. FTIR showed that STCF1 and STCF2 have specific S-O, C-O-S bonds in sulfate, while STCF3 has a specific C-O bond in glucan.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Engineering, Chemical
Rajat Suhag, Atul Dhiman, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay
Summary: The research investigated the effects of microfluidization treatment on various properties of egg yolk, including color, rheology, particle size, emulsifying properties, and thermal denaturation. Results showed changes in color parameters, rheological properties, particle size, emulsifying activity, and thermal denaturation temperature with increasing microfluidization pressure.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
Tatiana V. Burova, Natalia V. Grinberg, Alexander S. Dubovik, Irina G. Plashchina, Anatoly I. Usov, Valerij Y. Grinberg
Summary: The interaction between ovalbumin (OVA) and fucoidan (FVF), a sulfated polysaccharide of seaweeds, was studied. Soluble OVA-FVF complexes were formed at pH 5.0 and an OVA/FVF weight ratio of about 6. The denaturation behavior of bound OVA was significantly different from that of free OVA. The binding curves between OVA and FVF were derived, and the complexes showed potential as emulsion and foam stabilizers.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
N. U. Sruthi, P. S. Rao, B. D. Rao
Summary: The study found that sorghum undergoes changes in proximate composition and mineral content after field-level abrasive decortication, resulting in whole grain flour with better water and oil absorption capacities. Furthermore, decortication improves the color of flour, with a more significant reduction in phytates compared to tannins.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Review
Food Science & Technology
Mylene Anwar, Edward John Birch, Yu Ding, Alaa El-Din Bekhit
Summary: This review critically evaluates and discusses the extraction, characteristics, properties, bioactivities, and applications of water-soluble non-starch polysaccharides (WS-NSPs) of root and tuber crops. Novel extraction techniques and advanced analytical techniques have been used to improve the yield and functionality of WS-NSPs and gain a better understanding of their characteristics and properties. The bioactivities of WS-NSPs in preventing metabolic diseases, improving gut health, and enhancing immunity have received considerable attention, and their potential applications in food and pharmaceutical industries have been confirmed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Teresa Silvestri, Paola Di Donato, Irene Bonadies, Annarita Poli, Mariaenrica Frigione, Marco Biondi, Laura Mayol
Summary: The widespread use of synthetic plastics and the waste generated at the end of their life cycle have significant environmental impacts. Bio-based plastics, made from renewable resources, offer a promising alternative to petroleum-based materials. The food industry's waste is one potential source of biopolymers, which can provide a sustainable and eco-friendly solution to waste management. This study aims to extract polysaccharide fractions from lemon, tomato, and fennel waste and characterize their chemical-physical and thermodynamic properties. The solubility of the extracted polysaccharides in different solvents was determined, and acid-base titration and thermoanalytical tests were conducted. The feasibility of electrospinning waste polysaccharides to obtain polysaccharide-based membranes was also investigated. Electrospun fibers could be a promising structure/system for applying waste polysaccharides in packaging or well-being applications.
Article
Polymer Science
Mousumi Tudu, Amalesh Samanta
Summary: Natural polysaccharides play a crucial role in the pharmaceutical industry and are considered to be a valuable resource. They have complex structures and serve various functions in plants, animals, and microorganisms. Due to their versatility, including hydrophilicity, stability, safety, lack of toxicity, and biodegradability, natural polysaccharides are widely used in food packaging, pharmaceutical formulations, and biomedical industries.
EUROPEAN POLYMER JOURNAL
(2023)
Article
Food Science & Technology
Yan Shang, Wenbin Zhang, Yali Dang, Xinchang Gao
Summary: This study evaluated the composition and properties of soluble dietary fiber in broccoli and found that it possesses various functional properties, including water-holding capacity, adsorption capacity, and antioxidant capacity. Additionally, it was found to have a unique angiotensin-converting enzyme inhibitory activity.
Article
Food Science & Technology
Yijuan Xu, Chuangchuang Zhang, Meng Qi, Wuyang Huang, Zhongquan Sui, Harold Corke
Summary: Hulless barley grass polysaccharide (HBGP) extracted from hulless barley grass showed high purity and molecular weight, and consisted mainly of galactose, arabinose, glucose, and xylose. HBGP exhibited significant inhibitory effects on cell proliferation of various cancer cell lines, particularly HT29.
Article
Chemistry, Applied
Xueran Geng, Dongdong Guo, Tergun Bau, Jiayu Lei, Lijing Xu, Yanfen Cheng, Cuiping Feng, Junlong Meng, Mingchang Chang
Summary: The aim of this study was to establish an in vitro human digestion model to investigate the degradation characteristics of a high-purity polysaccharide from Clitocybe squamulosa (CSFP2). The results showed that the reducing sugar content of CSFP2 increased and its molecular weight decreased significantly during saliva-gastrointestinal digestion. The monosaccharide composition of CSFP2 remained stable, but the molar ratios changed. The surface structure of CSFP2 changed, but its viscosity remained stable during digestion. Furthermore, CSFP2 retained its strong antioxidant capacity. The fermentation of CSFP2 by gut microbiota also led to significant changes in physico-chemical properties and increased the production of short-chain fatty acids. The relative abundances of certain microbial genera were also increased. These findings provide a theoretical basis for the development of functional foods related to CSFP2. Evaluation: 9/10
Article
Chemistry, Applied
S. Boulemkahel, E. Betoret, L. Benatallah, C. M. Rosell
Summary: Research has shown that low pressure homogenization can enhance the functionality of rice flours, with pressure levels and number of passes impacting particle size and physicochemical properties. Homogenization improves swelling, emulsifying properties, and hydrophobicity of rice flours, but also affects bulk density and emulsion stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Gabriella Giovanelli, Andrea Bresciani, Simona Benedetti, Giulia Chiodaroli, Simona Ratti, Susanna Buratti, Alessandra Marti
Summary: This study investigated the impact of sprouting on couscous made from buckwheat. The results showed that using sprouted buckwheat flour instead of traditional flour increased phenolic compounds and antioxidant activity, improved texture properties, and reduced bitterness and astringency in the couscous.
Article
Food Science & Technology
Monalisa Sahoo, Sushree Titikshya, Vivek Kumar, S. N. Naik
Summary: In this study, the physicochemical, nutraceutical, antinutrients, structural, morphological, and thermal properties of lesser-known yam species were investigated. Significant variations were observed among the species, and the wild yam flours may have tremendous potential for industrial application. However, the presence of antinutrients may affect mineral bioavailability, cause toxicity, and health hazards, requiring processing before safe consumption.
Article
Biochemistry & Molecular Biology
Vijay Kumar, Arun Kumar Gupta, Bindu Naik, Hilal Ahmad Makroo
Summary: Almond gum, a natural biopolymer produced by Almond tree, has diverse applications in various industries due to its non-toxic, biodegradable, and biocompatible properties. This study investigated the effects of high dose gamma irradiation on the physicochemical and functional properties of almond gum powder. The results showed significant changes in water absorption capacity, oil absorption capacity, solubility index, foaming index, L value, pH, emulsion stability, and phytochemical properties after irradiation. The study concludes that gamma irradiation can effectively modify almond gum to enhance its functional properties and generate desirable internal structures for specific uses in food, pharmaceutical, and industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Dina A. Amer, Abdinn A. M. Albadri, Hanaa A. El-Hamshary, Yasser Nehela, Abeer H. Makhlouf, Mohamed Y. El-Hawary, Sameh A. Awad
Summary: This study investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese. The results showed that while all treatments had no significant effect on the salt content, the use of a plastic film treated with natamycin slightly reduced the moisture content over the ripening period. Moreover, there were significant differences in the composition of VOCs among all tested treatments.
Article
Food Science & Technology
Roxane Detry, Vera Van Hoed, Jerome Sterckx, Catherine Deledicque, Kiyotaka Sato, Christophe Blecker, Sabine Danthine
Summary: The research found that the triacylglycerol (TAG) composition of palm oil-based puff pastry margarines significantly influences post crystallization processes and physical properties of the fat crystal network. High levels of 1,3-di-palmitoyl-2-oleoylglycerol (POP) may have negative impacts. Proper balance of POP, 1,2-di-palmitoyl-3-oleoylglycerol (PPO), and tripalmitoylglycerol (PPP) proportions is crucial in preventing detrimental effects on the fat's characteristics and baking performance.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Thais Lomonaco Teodoro da Silva, Sabine Danthine
Summary: The synergy of binary oleogels structured by monoglycerides and high melting point triacylglycerols was evaluated, with the best physical properties found in the MG6:HF0 oleogel. High-intensity ultrasound improved the properties of blends of monoglycerides and high melting point triacylglycerols, but had a negative effect on the MG6:HF0 oleogel. Sonocrystallization induced secondary nucleation and changes in the crystalline material only in blends containing high melting point triacylglycerols, indicating a better effect of sonocrystallization on oleogels with high melting points.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Thais Lomonaco Teodoro da Silva, Sabine Danthine, Silvana Martini
Summary: This study aimed to compare sonocrystallization processes of palm-based fat in batch and continuous set-up. High-intensity ultrasound (HIU) improved physical properties of the material during crystallization, with the best results seen at 26 degrees C in the continuous setup.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Steven Mascrez, Sabine Danthine, Giorgia Purcaro
Summary: The study optimized a microwave-assisted saponification method combined with lab-made solid-phase extraction for the characterization of fats and oils, showing good recoveries, repeatabilities, and accuracy.
Article
Food Science & Technology
Abir Mokni Ghribi, Mariem Zouari, Hamadi Attia, Souhail Besbes
Summary: This study aimed to investigate the effect of a protein/K-carrageenan mixture as a replacement for dairy fat in whipping cream. A low-fat cream formulation was developed, with the removed fat substituted with a blend of water, soy protein isolate (SPI), and κ-carrageenan gum (CG). By optimizing the blend formulation, the energy value of the final product was reduced by 31.5%, making it possible to be classified as a lightened food product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Mechanics
Haifa Sebii, Sirine Karra, Christophe Blecker, Romdhane Karoui, Hamadi Attia, Souhail Besbes
Summary: The study investigated the rheological properties and secondary structures of date palm pollen concentrates. Sonication and succinylation treatments were found to have different effects on the native protein concentrate, with sonication causing shear-thinning behavior and succinylation resulting in a more Newtonian-like state. The modifications also impacted thixotropic behavior, gel formation temperatures, and secondary structure content.
Article
Food Science & Technology
Thais Lomonaco Teodoro da Silva, Sabine Danthine
Summary: This study evaluated the structuration power and physical properties of oleogel emulsions formed by different components and under different processing conditions. It was found that monoglycerides could form a structured emulsion, and the synergistic effect of multiple components could improve the physical properties. High-intensity ultrasound treatment could further enhance the stability and physical properties of the oleogel emulsion.
Article
Environmental Sciences
Ines Makhlouf-Gafsi, Hajer Bougatef, Amal Ben Amira, Sabine Danthine, Ali Bougatef, Hamadi Attia, Christophe Blecker, Souhail Besbes
Summary: This study extracted water-soluble polysaccharides from waste residues of Deverra tortuosa plant and investigated their chemical composition, structural characterization, functional properties, antioxidant and antihypertensive activities, and cytotoxicity. The extracted polysaccharides showed promising techno-functional properties, excellent antioxidant and antihypertensive activities, and low cytotoxic effects on HeLa cell lines.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Food Science & Technology
Brahim Bchir, Romdhane Karoui, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia
Summary: This study evaluates the impact of incorporating pear, date, and apple by-products on pasta properties, including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics. The results show that the addition of by-products alters the chemical composition and properties of the pasta, and storage time also has a significant effect on its physical parameters.
Article
Food Science & Technology
Maha Borchani, Manel Masmoudi, Amal Ben Amira, Souhail Besbes, Christophe Blecker, Hamadi Attia
Summary: Prickly pear peel flour byproduct is utilized to produce fiber concentrates with high fiber content and water holding capacity. These concentrates exhibit improved thermal stability and shear-thinning and thixotropic behavior in aqueous suspensions, making them suitable for various food applications.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Multidisciplinary Sciences
Gilles Cremer, Sabine Danthine, Vera Van Hoed, Anne Dombree, Anne-Sophie Laveaux, Christian Damblon, Romdhane Karoui, Christophe Blecker
Summary: This study investigated the structure and physico-chemical properties of several HPC samples of the same commercial grade. The differences in structure revealed between the samples affect their properties, and the unexpected behavior of one sample was attributed to a more heterogeneous substitution pattern. The more block-like distribution of substituents has a great effect on the clouding behavior and surface tension reduction ability of the polymer.
Article
Chemistry, Applied
Alfred Kouakou Kouassi, Taofic Alabi, Mohamed Cisse, Giorgia Purcaro, Sabrina Moret, Erica Moret, Christophe Blecker, Sabine Danthine
Summary: In this study, seven different varieties of mango seeds from Ivory Coast were collected and analyzed for their proximate composition and fat characteristics. The results showed variations in fat content and fatty acid composition among the different varieties, and a classification of the varieties was established using multivariate analysis methods.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Agronomy
Sabine Danthine, Sebastien Closset, Jeroen Maes, Steven Mascrez, Christophe Blecker, Giorgia Purcaro, Veronique Gibon
Summary: This study evaluates the potential of enzymatic interesterification (EIE) in producing new healthy fats based on rapeseed oil. The study compares EIE with chemical interesterification (CIE) and finds that EIE preserves more tocopherols and does not form process-induced contaminants, while CIE forms dialkylketones. The results indicate the great potential of EIE in producing healthy fats solely based on rapeseed oil.
OCL-OILSEEDS AND FATS CROPS AND LIPIDS
(2022)
Article
Chemistry, Applied
Yousra Abid, Samia Azabou, Christophe Blecker, Adem Gharsallaoui, Maria Michela Corsaro, Souhail Besbes, Hamadi Attia
Summary: EPS-BMS is a high molecular weight exopolysaccharide with pseudoplastic behavior and emulsifying properties, suitable for use as an emulsifier or emulsion stabilizer in the food industry. The sample exhibits stability under different conditions and is applicable in both neutral and acidic environments.
CARBOHYDRATE POLYMERS
(2021)
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)
