scholarly journals Corrigendum to “Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action” [Food Hydrocolloids 99 (2020) 105350]

2021 ◽  
Vol 120 ◽  
pp. 106526
Author(s):  
Zhenyu Cao ◽  
Zelong Liu ◽  
Huijuan Zhang ◽  
Jing Wang ◽  
Shuncheng Ren
Keyword(s):  
Mechanical Properties ◽  
Mode Of Action ◽  
Protein Particles ◽  
Whipped Cream

Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action

2020 ◽  
Vol 99 ◽  
pp. 105350 ◽  
Author(s):  
Zhenyu Cao ◽  
Zelong Liu ◽  
Huijuan Zhang ◽  
Jing Wang ◽  
Shuncheng Ren
Keyword(s):  
Mechanical Properties ◽  
Mode Of Action ◽  
Protein Particles ◽  
Whipped Cream

Enhancing the Thermal and Mechanical Characteristics of Polyvinyl Alcohol (PVA)-Hemp Protein Particles (HPP) Composites

2021 ◽  
Vol 36 (2) ◽  
pp. 137-143
Author(s):  
S. A. Awad
Keyword(s):  
Mechanical Properties ◽  
Elevated Temperatures ◽  
Composite Films ◽  
Tensile Tests ◽  
Mechanical Analysis ◽  
Decomposition Temperature ◽  
Scanning Calorimetry ◽  
Solution Casting Method ◽  
Protein Particles

Abstract This paper aims to describe the thermal, mechanical, and surface properties of a PVA/HPP blend whereby the film was prepared using a solution casting method. The improvements in thermal and mechanical properties of HPP-based PVA composites were investigated. The characterization of pure PVA and PVA composite films included tensile tests, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). The results of TGA and DSC indicated that the addition of HPP increased the thermal decomposition temperature of the composites. Mechanical properties are significantly improved in PVA/HPP composites. The thermal stability of the PVA composite increased with the increase of HPP filler content. The tensile strength increased from 15.74 ± 0.72 MPa to 27.54 ± 0.45 MPa and the Young’s modulus increased from 282.51 ± 20.56 MPa to 988.69 ± 42.64 MPa for the 12 wt% HPP doped sample. Dynamic mechanical analysis (DMA) revealed that at elevated temperatures, enhanced mechanical properties because of the presence of HPP was even more noticeable. Morphological observations displayed no signs of agglomeration of HPP fillers even in composites with high HPP loading.

scholarly journals Shape in relation to fine structure in the bristles of Drosophila melanogaster

1945 ◽  
Vol 132 (869) ◽  
pp. 396-423 ◽  
Keyword(s):  
Mechanical Properties ◽  
Cell Wall ◽  
Drosophila Melanogaster ◽  
Fine Structure ◽  
Anisotropic Medium ◽  
Mode Of Action ◽  
Close Correspondence ◽  
Yield Value ◽  
Optical And Mechanical Properties ◽  
Oriented Parallel

The bristles of Drosophila melanogaster have provided material for a study of the relation between the shape of a specialized type of cell and the orientation of the chitin molecules of the cell wall, as revealed by optical and mechanical properties. Close correspondence between shape and orientation has been found, both in normal and mutant bristles. Certain of the mechanical properties of the wall of the adult bristle can be studied directly, and something of those of the immature wall can be inferred from the behaviour of the bristle during develop­ment. There is reason to believe that the newly formed wall is plastic and that it possesses a definite yield value. The bristle may be regarded as a hollow object blown in a plastic, anisotropic medium by the pressure of cytoplasm formation in the trichogen. It seems reasonable to suppose that the shape of the normal bristle is intimately related to the growth in length of the chitin chains of the cell wall oriented parallel to the long axis of the cell. Indeed the long axis appears to be such because the oriented chains grow in its direction. Our study of mutant as well as normal bristles has enabled us to make a tentative analysis of the factors concerned in their growth, and to suggest what may be the mode of action of those genes which modify the shape of the bristle. We are led to an interpretation of the shape of the bristle in terms of the properties of the substances secreted by the trichogen (wall-substance and cytoplasm) and of the time relations of their synthesis.

scholarly journals The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

10.5219/1578 ◽  
2021 ◽  
Vol 15 ◽  
pp. 318-329
Author(s):  
Igor Stadnyk ◽  
Volodymyr Piddubnyi ◽  
Mykhail Kravchenko ◽  
Larysa Rybchuk ◽  
Stepan Balaban ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Spatial Structure ◽  
Structural Characteristics ◽  
Coconut Oil ◽  
Rheological Characteristics ◽  
Decorative Element ◽  
Main Indicator ◽  
Confectionery Products ◽  
Protein Particles

This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics.  The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded.

Whey protein particles modulate mechanical properties of gels at high protein concentrations

2014 ◽  
Vol 38 ◽  
pp. 163-171 ◽  
Author(s):  
Dilek Sağlam ◽  
Paul Venema ◽  
Renko de Vries ◽  
Merel van den Berg ◽  
Erik van der Linden
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
High Protein ◽  
Protein Particles

Phase Transformations in Ti-7w/oMo-3w/oMe Alloy

1974 ◽  
Vol 32 ◽  
pp. 514-515
Author(s):  
S. Fujishiro
Keyword(s):  
Electron Microscopy ◽  
Mechanical Properties ◽  
Transmission Electron Microscopy ◽  
Tensile Strength ◽  
Mechanical Processing ◽  
Ray Method ◽  
X Ray ◽  
Transmission Electron ◽  
Water Quench ◽  
Alpha Beta

The mechanical properties of three titanium alloys (Ti-7Mo-3Al, Ti-7Mo- 3Cu and Ti-7Mo-3Ta) were evaluated as function of: 1) Solutionizing in the beta field and aging, 2) Thermal Mechanical Processing in the beta field and aging, 3) Solutionizing in the alpha + beta field and aging. The samples were isothermally aged in the temperature range 300° to 700*C for 4 to 24 hours, followed by a water quench. Transmission electron microscopy and X-ray method were used to identify the phase formed. All three alloys solutionized at 1050°C (beta field) transformed to martensitic alpha (alpha prime) upon being water quenched. Despite this heavily strained alpha prime, which is characterized by microtwins the tensile strength of the as-quenched alloys is relatively low and the elongation is as high as 30%.

Effects of cooling rate on the mechanical properties of dual phase treated vanadium steels

1983 ◽  
Vol 41 ◽  
pp. 220-221
Author(s):  
L.J. Chen ◽  
H.C. Cheng ◽  
J.R. Gong ◽  
J.G. Yang
Keyword(s):  
Mechanical Properties ◽  
Cooling Rate ◽  
Automobile Industry ◽  
High Strength ◽  
Weight Percent ◽  
Low Alloy Steels ◽  
Dual Phase ◽  
Resource Requirement ◽  
Alloy Steels ◽  
Potential Weight

For fuel savings as well as energy and resource requirement, high strength low alloy steels (HSLA) are of particular interest to automobile industry because of the potential weight reduction which can be achieved by using thinner section of these steels to carry the same load and thus to improve the fuel mileage. Dual phase treatment has been utilized to obtain superior strength and ductility combinations compared to the HSLA of identical composition. Recently, cooling rate following heat treatment was found to be important to the tensile properties of the dual phase steels. In this paper, we report the results of the investigation of cooling rate on the microstructures and mechanical properties of several vanadium HSLA steels.The steels with composition (in weight percent) listed below were supplied by China Steel Corporation: 1. low V steel (0.11C, 0.65Si, 1.63Mn, 0.015P, 0.008S, 0.084Aℓ, 0.004V), 2. 0.059V steel (0.13C, 0.62S1, 1.59Mn, 0.012P, 0.008S, 0.065Aℓ, 0.059V), 3. 0.10V steel (0.11C, 0.58Si, 1.58Mn, 0.017P, 0.008S, 0.068Aℓ, 0.10V).

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