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Relevant bibliographies by topics / Cryo-stabilizers

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Journal articles

Academic literature on the topic 'Cryo-stabilizers'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Cryo-stabilizers"

1

Walsh, Rosemary. "Preparation of Milk Products for SEM Examination." Microscopy Today 7, no. 3 (1999): 16–17. http://dx.doi.org/10.1017/s1551929500064063.

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This laboratory has compared several techniques in our effort to produce artifact-free SEM images in order to compare the effect of different stabilizers on microstructure of soft serve frozen yogurt and stirred yogurt. Such samples are a porous matrix of casein micelles fused to form chains which immobilize the liquid phase. Two sample preparation protocols were used: cryo-SEM for the product sampled at lower temperature, and encapsulation of those semi-liquid or soft-set yogurts within an agar gel tube or in drilled aluminum stubs / molds coated with low melting point 3% agar.

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2

Forys, Aleksander, Maria Chountoulesi, Barbara Mendrek, et al. "The Influence of Hydrophobic Blocks of PEO-Containing Copolymers on Glyceryl Monooleate Lyotropic Liquid Crystalline Nanoparticles for Drug Delivery." Polymers 13, no. 16 (2021): 2607. http://dx.doi.org/10.3390/polym13162607.

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The investigation of properties of amphiphilic block copolymers as stabilizers for non-lamellar lyotropic liquid crystalline nanoparticles represents a fundamental issue for the formation, stability and upgraded functionality of these nanosystems. The aim of this work is to use amphiphilic block copolymers, not studied before, as stabilizers of glyceryl monooleate 1-(cis-9-octadecenoyl)-rac-glycerol (GMO) colloidal dispersions. Nanosystems were prepared with the use of poly(ethylene oxide)-b-poly(lactic acid) (PEO-b-PLA) and poly(ethylene oxide)-b-poly(5-methyl-5-ethyloxycarbonyl-1,3-dioxan-2-

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3

V., Bolshakova, Dromenko О., Оnyshchenko V., and Yancheva M. "IMPROVEMENT OF THE RECEPTORAL COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS FROM POULTRY (NAGGETS)." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2 (28) (December 18, 2018): 56–67. https://doi.org/10.5281/zenodo.2395770.

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<em>In the last decade in the world, the demand for frozen food is increasing. The Ukrainian market of frozen semi-finished products and ready-to-use products continues to grow dynamically, but there are certain problems associated with the quality of the products offered. The main raw material for meeting the needs of this product manufacture is poultry. During freezing, a number of undesired changes associated with biochemical, physical, colloidal transformations under the influence of low temperatures take place.  It is found that during the manufacture of frozen semi-finished products

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4

Xiong, Tianzhen, Haomin Sun, Ziyi Niu, et al. "Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective." Foods 11, no. 23 (2022): 3757. http://dx.doi.org/10.3390/foods11233757.

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In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could acceler

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5

Kellogg, Elizabeth H., Nisreen M. A. Hejab, Stuart Howes, et al. "Insights into the Distinct Mechanisms of Action of Taxane and Non-Taxane Microtubule Stabilizers from Cryo-EM Structures." Journal of Molecular Biology 429, no. 5 (2017): 633–46. http://dx.doi.org/10.1016/j.jmb.2017.01.001.

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6

López-García, Adrián, Gemma Moraga, Isabel Hernando, and Amparo Quiles. "Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers." Gels 7, no. 4 (2021): 245. http://dx.doi.org/10.3390/gels7040245.

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The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion’s aqueous phase pH and the by-product’s concentration on structural and physical stability of the emulsions was studied. The microstructure was analyzed using cryo-field emission scanning electron microscopy. To evaluate the rheological behavior

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7

Bron, P., K. Martin, S. Sloan, D. Scherrer, and J. Tazi. "P025 Obefazimod and its active metabolites ABX-464-N-Glu act by stabilizing protein-protein interaction among key RNA biogenesis partners, CBC and ARS2." Journal of Crohn's and Colitis 18, Supplement_1 (2024): i279. http://dx.doi.org/10.1093/ecco-jcc/jjad212.0155.

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Abstract Background Obefazimod is an oral, once-daily, small molecule in phase 3 clinical trials for the treatment of patients with ulcerative colitis (UC). Obefazimod selectively enhances the expression of a single micro-RNA (miRNA), miR-124. miRNAs function by binding to specific mRNA targets and reducing their translation into their respective proteins. Enhanced expression of miR-124 results in a decrease in cytokines and immune cells, helping to reduce inflammation and potentially controlling the progression of chronic conditions like UC. Obefazimod and its main active metabolite, ABX464-N

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8

Masselot, Véronique, Véronique Bosc, and Hayat Benkhelifa. "Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses." Journal of Food Engineering 300 (July 2021): 110522. http://dx.doi.org/10.1016/j.jfoodeng.2021.110522.

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9

Patel, Ashok R. "Surfactant-free oil-in-water-in-oil emulsions stabilized solely by natural components-biopolymers and vegetable fat crystals." MRS Advances 2, no. 19-20 (2017): 1095–102. http://dx.doi.org/10.1557/adv.2017.33.

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ABSTRACTSurfactant-free oil-in-water-in-oil (O/W/O) emulsions were successfully prepared through a facile approach using natural ingredients (biopolymers and crystalline fat particles) as stabilizers. Microstructure (PLM, cryo-SEM and confocal microscopy) and diffusive NMR studies revealed that emulsions with ultra-high loading of internal oil droplet phase with high storage stability could be easily prepared in absence of low-molecular weight synthetic surfactants. The internal oil droplets were stabilized by the presence of interfacial layers of gelled biopolymers while the encased water dro

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10

Chountoulesi, Maria, Natassa Pippa, Varvara Chrysostomou, et al. "Stimuli-Responsive Lyotropic Liquid Crystalline Nanosystems with Incorporated Poly(2-Dimethylamino Ethyl Methacrylate)-b-Poly(Lauryl Methacrylate) Amphiphilic Block Copolymer." Polymers 11, no. 9 (2019): 1400. http://dx.doi.org/10.3390/polym11091400.

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There is an emerging need to evolve the conventional lyotropic liquid crystalline nanoparticles to advanced stimuli-responsive, therapeutic nanosystems with upgraded functionality. Towards this effort, typically used stabilizers, such as Pluronics®, can be combined or replaced by smart, stimuli-responsive block copolymers. The aim of this study is to incorporate the stimuli-responsive amphiphilic block copolymer poly(2-(dimethylamino)ethyl methacrylate)-b-poly(lauryl methacrylate) (PDMAEMA-b-PLMA) as a stabilizer in lipidic liquid crystalline nanoparticles, in order to provide steric stabiliza

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