CO-GELATION OF PUMPKIN-SEED PROTEIN WITH EGG-WHITE PROTEIN

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins.The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness.Gels with a

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Effect of temporal distance and goal type on predictions of future information security: Focus on moderation of self-efficacy and social responsibility

We investigate how predictions of future information security vary according to temporal distance, goal type, and personal characteristics.A total of 368 participants rated the likelihood of achieving the two-goal types at present, and then one and ten years later.The future information security bias was found to be greater for a distant place than

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Achieving Secondary Dispersion of Modified Nanoparticles by Hot-Stretching to Enhance Dielectric and Mechanical Properties of Polyarylene Ether Nitrile Composites

Enhanced dielectric and mechanical properties of polyarylene ether nitrile (PEN) are obtained through secondary dispersion of polyaniline functionalized barium titanate (PANI-f-BT) by hot-stretching.PANI-f-BT nanoparticles with different PANI content are successfully prepared via in-situ aniline polymerization technology.The transmission electron m

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