collagen is the major protein component of cartilage, bone, skin and connective tissue and constitutes the major part of the extracellular matrix. collagen type i has complex structural hierarchy, which consists of treepolypeptide α-chains wound together in a rod-like helical structure. collagen is an important biomaterial, finding many applications in the field of tissue engineering. it has be...

raw cane sugar is one of the most important product in the sugar industry and is the main raw material for the white sugar production. morphological and physical properties of this product might influence the final white sugar. for instance, the behavior during centrifugation, transport and storage is related to the characteristics of these crystals. the object of this study was to determine th...

wheat starch is the most common type of starch in iran as well as many other parts of the world with enormous applications in food and non-food products. to improve its physicochemical properties or create new functionalities, starch can be modified by changing its molecular structure. amongst different methods for starch modification, physical methods have received more attention recently. pre...

oil in water emulsions have attracted considerable attention in food industry due to their large applications. in this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. the emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. a mixture design was use...

crops and agricultural products are subject to natural loading during growth. different mechanical forces are also exerted on them during harvest. one product, sugar cane, experiences large shear forces are during harvest. an examination of the crop properties and machine parameters of sugar cane are necessary to develop appropriate cutting tools and the optimization and design of harvesting ma...

in this article, the size, dimensions, volume, bulk and particle densities, empyting and filling angles of repose and friction coefficients against different surfaces were evaluated for two varieties of barley, sahra and valfajr, as a function of moisture content in the range of 10.12 to 42.17 (w.b.%). most physical properties of barley varieties were significantly affected by moisture content ...