proteins are not only considered as a nutritional source but also are responsible for a number of functional properties such as solubility, emulsification, foaming capacity and gel formation in food products. however, insolubility of the proteins (as can be seen in gluten) and therefore their insufficient functional properties have created some limita-tions for their incorporation in formulated...

Millions of tons of wastewater containing both inorganic and organic pollutants are generated every day, leading to significant social, environmental, and economic issues. Herein, we designed a graphene foam/TiO2 nanosheet hybrid, which is able to effectively remove both chromium (VI) cations and organic pollutants simultaneously. This graphene foam/TiO2 nanosheet hybrid was synthesized via a f...

PURPOSE To examine postural stability in glaucoma patients and subjects with no ocular disease. METHODS Twenty-four glaucoma (G) and 24 control (C) subjects participated (mean age [SD] G: 65.9 [5.5] years; C: 68.3 [5.2] years). Postural stability was measured using a force-balance platform under four conditions: eyes open/closed standing on a firm surface and eyes open/closed on a foam surfac...

Coffee beverage known as espresso, must be topped by a velvety thick, reddish-brown foam called crema, to be considered properly prepared and to be appreciated by connoisseurs. In spite of the relevant role played by crema as a quality marker, espresso coffee foam has not yet been the subject of detailed investigations. Only recently, some aspects of the Physics and Chemistry behind the espress...

Protein isolate was prepared from red kidney beans and its functional properties were evaluated at different pH levels to access its suitability for food applications. Carbohydrates, crude protein, crude fiber, crude fat and ash contents of red kidney bean seeds were found to be 53.02±1.14%, 25.78±0.77%, 6.82±0.31%, 1.92±0.15% and 4.34±0.20%, respectively. Magnesium, calcium, sodium, potassium ...

Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin:legumin concentrations...

Water-based fracturing fluids are among the most common fluid types used in hydraulic operations. However, these tend to cause damage water-sensitive formations. Foam comprises a small amount of base fluid, and compressible gas such as carbon dioxide nitrogen has emerged more ecologically friendly option fracture is an attractive since it low density high viscosity. The applicability foamed fra...

The effect of tetraalkylammonium chlorides (TCnAC for n ) 1, 2, 3, and 4) on the micellar stability of sodium dodecyl sulfate (SDS) solutions was investigated and related to dynamic interfacial properties, such as foamability and foam stability as well as surface viscosity and surface tension. The slow relaxation time τ2, which is directly related to the micellar stability, was determined using...

Formation of foam cell macrophages, which sequester extracellular modified lipids, is a key event in atherosclerosis. How lipid loading affects macrophage phenotype is controversial, with evidence suggesting either pro- or anti-inflammatory consequences. To investigate this further, we compared the transcriptomes of foamy and non-foamy macrophages that accumulate in the subcutaneous granulomas ...

INTRODUCTION Some subjects have difficulty to integrate both visual and plantar inputs, showing at the same time a "postural blindness" and a Plantar Exteroceptive Inefficiency (PEI). The former corresponds to a better stability eyes closed (EC) than eyes open (EO), while the latter is defined as a better stability on foam than on firm ground. Clinical studies reported that a manipulation of ei...