Phase Diagram of Polyelectrolyte Solutions in Ice and Water DOI

George Mallinos,

Ali Dhinojwala

The Journal of Physical Chemistry B, Journal Year: 2025, Volume and Issue: unknown

Published: April 7, 2025

Strong interactions of polyelectrolytes (PEs) with water have been used to control many technological applications PEs in cryopreservation as well anti-icing or lubricating coatings. In all these cases, knowledge the phase diagrams PE is important, particularly at low temperatures, where ice more stable. this work, we study negatively and positively-charged by using infrared spectroscopy (IR) differential scanning calorimetry (DSC). The results show a coexistence curve equilibrium PE-rich water. for positively- negatively-charged were similar, nearly 40% volume fraction polymer remains unfrozen. Comparison collected data predictions from theoretical model based on Gibbs-Thomson Flory-Huggins models reveals that concentrated PE-water has closely associated counterions, entropy counterions does not play dominant role. This finding surprising since are expected strongly dissociated charges under conditions. Interestingly, also found evidence stable unfrozen change upon further cooling -100 °C. These observations important controlling formation critical.

Language: Английский

Synthesis of trehalose-grafted poly(ester amide) with potential ice recrystallization inhibition activity DOI
Zongze Li, Kongying Zhu, Lixia Ren

et al.

Polymer, Journal Year: 2024, Volume and Issue: 296, P. 126819 - 126819

Published: Feb. 23, 2024

Language: Английский

Citations

4

A state diagram-based approach to predict maltodextrin concentration and its impact on fruit juice-based product processing DOI Creative Commons
Alicia Grajales‐Lagunes, Jaime Reyes‐Hernández, Marco Martín González‐Chávez

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 8, 2025

Language: Английский

Citations

0

Cryoprotective Potential of Vegetable Powders and Polydextrose in Frozen Bread Doughs Potentiel cryoprotecteur des poudres de légumes et de la polydextrose dans les pâtes à pain congelées DOI

Diana Jessica Souza Guimarães,

Rafael Audino Zambelli, Marcos Rodrigues Amorim Afonso

et al.

International Journal of Refrigeration, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Citations

0

Impact of thawing methods and packaging sizes on the physicochemical and microbial quality of frozen kimchi DOI Creative Commons

Hee Eun Kim,

Yun‐Jeong Choi,

Dong Hyun Park

et al.

International Journal of Refrigeration, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

Citations

0

Antifreeze activity of soluble Antarctic Krill proteins and their cryoprotective action against Lactobacillus bulgaricus DOI

S.-K. Tang,

Lu Chen, Haiquan Liu

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111186 - 111186

Published: Feb. 1, 2025

Language: Английский

Citations

0

Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties DOI

Shunqin Li,

Wenjie Sui,

Jiayi Cui

et al.

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111150 - 111150

Published: Feb. 1, 2025

Language: Английский

Citations

0

Rapid and slow thawing of Takifugu rubripes fillets: TMT-labeled proteomics analysis, biochemical and morphological comparison DOI
Qi Lin, Zhuolin Wang,

Zhongzhuan Yin

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143389 - 143389

Published: Feb. 12, 2025

Language: Английский

Citations

0

BIOPROSPECTING ANTARCTIC ACTINOBACTERIA:DISCOVERY OF FUNCTIONAL CRYOPROTECTIVE PROTEINS FOR INNOVATIONS IN FOOD SCIENCES AND BIOMEDICAL APPLICATIONS DOI
Kannan Kamala, Pitchiah Sivaperumal

Food Bioscience, Journal Year: 2025, Volume and Issue: 66, P. 106134 - 106134

Published: Feb. 14, 2025

Language: Английский

Citations

0

Chitin in Rubber-Based Blends and Composites DOI
Shivkumari Panda

Advanced structured materials, Journal Year: 2025, Volume and Issue: unknown, P. 237 - 272

Published: Jan. 1, 2025

Language: Английский

Citations

0

Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics DOI Creative Commons

Emine Beyda Acar,

Tugba Karahan,

Dora Mutlu

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(3)

Published: March 1, 2025

This study aimed to develop functional vegan ice creams (ICs) using red kidney bean milk (RKBM), with (RP) and without (R) probiotics (Bacillus coagulans ATCC 7050), compare their physicochemical, functional, sensory properties dairy counterparts. The IC samples had a dry matter content of 33.80%-35.54% protein 2.05%-2.20%. Although the brightness was lower compared samples, were characterized by more reddish yellowish hues. provided higher overrun values (36.00%-37.50%) ones. Besides, exhibited antioxidant activity (5224-6148 µM Trolox equivalent capacity/g) total phenolic (TPC) (72.98-184.75 mg gallic acid equivalent/100 g). processes ripening, fermentation, freezing led an increase in TPC all samples. highest probiotic viability (7.52 log10CFU/g) observed RP mix, but decrease cell count occurred after freezing. ICs received scores than Despite scores, RKBM-based demonstrated suitable technological properties, suggesting that RKBM has significant potential for use food products. Further studies are needed improve acceptability.

Language: Английский

Citations

0