A5053274927- Food Chemistry and Fat Analysis
- Supramolecular Self-Assembly in Materials
- Skin and Cellular Biology Research
- Proteins in Food Systems
- Hair Growth and Disorders
- Surfactants and Colloidal Systems
- Polydiacetylene-based materials and applications
- Lipid Membrane Structure and Behavior
- melanin and skin pigmentation
- Crystallization and Solubility Studies
- Polysaccharides Composition and Applications
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
- Wnt/β-catenin signaling in development and cancer
- Microencapsulation and Drying Processes
- Fatty Acid Research and Health
- Diet and metabolism studies
- Photochromic and Fluorescence Chemistry
- Hydrocarbon exploration and reservoir analysis
- RNA Research and Splicing
- Meat and Animal Product Quality
- Consumer Attitudes and Food Labeling
- RNA regulation and disease
- Dermatological and Skeletal Disorders
- RNA modifications and cancer
University of Guelph
2015-2024
Duke University
2022
Duke University Hospital
2022
Duke Medical Center
2022
Agriculture and Agri-Food Canada
2019
University of Waterloo
2007-2018
Rutgers, The State University of New Jersey
2006-2017
German Cancer Research Center
2005-2016
Heidelberg University
2004-2016
Georgetown University
2015
Keratins are intermediate filament–forming proteins that provide mechanical support and fulfill a variety of additional functions in epithelial cells. In 1982, nomenclature was devised to name the keratin were known at point. The systematic sequencing human genome recent years uncovered existence several novel genes their encoded proteins. Their naming could not be adequately handled context original system. We propose new consensus for relies upon extends 1982 system adheres guidelines...
The human type I hair keratin subfamily comprises nine individual members, which can be subdivided into three groups. Group A (hHa1, hHa3-I, hHa3-II, hHa4) and B (hHa7, hHa8) each contains structurally related keratins, whereas group C members hHa2, hHa5, hHa6 represent rather unrelated keratins. Antibodies produced against these first analyzed for specificity by one- dimensional Western blots of total were used to establish the two-dimensional catalog subfamily. two different series...
The human type II hair keratin subfamily consists of six individual members and can be divided into two groups. group A hHb1, hHb3, hHb6 are structurally related, whereas C hHb2, hHb4, hHb5 rather distinct. Specific antisera against the keratins were used to establish two-dimensional catalog keratins. In this catalog, showed up as a series isoelectric variants, well separated from lower, more acidic, complex protein streak containing variants hHb6. Both in situ hybridization...
Organogelation of edible oils using food-derived ceramides may represent a viable non-conventional strategy for structuring liquid into semisolid fats without the use saturated or trans fats.
Hansen solubility parameters predict the capacity of molecular gels to form in a vast array organic solvents. The prediction ability for 12-hydroxystearic acid is closely associated with hydrogen-bonding parameter (δh). Solvents less than 4.7 MPa1/2 produce clear organogels, opaque organogel formed between < δh 5.1 and solutions remained when greater MPa1/2. Furthermore, critical gelator concentration linearly correlated parameter. same functional group, which varied only by chain length,...
The probable range of seepage into the marine environment is 0.2 x 10(6) to 6.0 metric tons per year. Within this best estimate for present worldwide on order 0.6 This based presumption that only a few other areas around world are as seepage-prone southern California. Measurements seeps and rates too allow an accurate estimation by observation measurement techniques alone. Seepage potential can, however, be related geologic criteria, these provide sound bases assessment. On basis estimate,...
Solvent properties play a central role in mediating the aggregation and self-assembly of molecular gelators their growth into fibers. Numerous attempts have been made to correlate solubility parameters solvents gelation abilities gelators, but comprehensive comparison most important has yet appear. Here, degree which partition coefficients (log P), Henry's law constants (HLC), dipole moments, static relative permittivities (εr), solvatochromic ET(30) parameters, Kamlet–Taft (β, α, π),...
Experimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on cusp advancing into experimental culinary kitchens around world. The possibility utilizing edible oils (and even ethanol) extract a hydrophobic flavor then material similar fashion as hydrocolloids water now reality. This review covers three primary oleogels: ethyl...
The crystallinity and oil binding capacity of 12-hydroxystearic acid (12HSA)–vegetable organogels was modified by changing the post-crystallization annealing temperature from 5 °C to 30 for 24 h. gels stored at had a highly branched crystalline structure with small uniform pores, as determined cryo-scanning electron microscopy. Large T2proton relaxation peaks 50 70 ms pulse nuclear magnetic resonance (pNMR) suggested presence immobilized °C. When were °C, longer fibers less network observed....
The solvent type strongly affects the nucleation behavior of 12HSA and therefore influences peak rate, fiber length, spatial distribution mass, degree branching. Using nonisothermal kinetic models, a correlation was established among activation energy nucleation, induction time in different solvents. However, there no between any measurable parameter polarity. Activation energies varied from 2.2 kJ/mol methyl oleate to 15.8 glycerol. Nucleation structure were strong functions cooling with...