Abstract Autophagy contributes to the selective degradation of liquid droplets, including P-Granule, Ape1-complex and p62/SQSTM1-body, although molecular mechanisms physiological relevance remain unclear. In this report, we describe properties endogenous p62-bodies, effect autophagosome biogenesis on these bodies, in vivo significance their turnover. p62-bodies are low-liquidity gels containing...

Food producers are coming under increasing pressure to reduce fat content of foods. Fat forms a major structuring component in many foods responsible for the desirable texture which rich fats. Consumers want healthier whilst maintaining sensory properties these and using ‘natural’ ingredients. In this work we present suspensions soft gelled protein particles produced by heating induced gelation...

Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w basis) of sodium alginates different average molecular sizes and nature. Rheology starchy characterized evaluate their viscoelasticity. Gels subjected in vitro digestion estimate effect on glycemic response. Tested significantly decreased value elastic modulus gels. The coordination number obtained from complex indicated that ...

Structure-property relationships of alkali-activated aluminosilicate gels are studied using rheology, neutron scattering, solid-state NMR, and TEM to develop a pseudo-ternary state diagram. Empirical gel states classified by the rheological behavior (sol-gel transition scaling storage modulus with aluminum concentration). The boundaries compared materials from literature including denser binder...