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Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH
Polyphenols exist widely in plants and interact with plant proteins distinctly depending on the environmental pH. This could potentially affect the gelling property of plant proteins and their digestion. In the present study, pea protein suspensions containing 0 %, 0.5 % and 1 % green tea polyphenols (GTP) were heated to form gels at pH5, pH7, and pH8.5. A strain amplitude sweep showed that the storage modulus (G’) and critical strain of pea protein gels decreased with increased GTP concentration at all examined pH. Gelation dynamic showed gelling of pea protein-GTP was delayed at pH7 and pH8.5 compared to the control. Differential scanning calorimetry showed that pea proteins became less heat resistant in the presence of GTP at pH5 and pH7, but not at pH8.5. Ultra-small and small-angle X-ray scattering showed that the radius of gyration of small- and medium-sized aggregates in pea protein gels was increased ~10–16 % and 22–30 % at pH7 and pH8.5, respectively when 1 % GTP was present. Finally, under such pH conditions, the proportion of structure with a radius of ~10–200 nm was increased in pea protein-GTP gels based on the volume size distribution. In vitro digestion found the soluble protein content of digesta of pea protein-GTP gels had a 5–8.5 % decrement with the presence of larger peptides when compared to pea protein gels.
Using USAXS to predict the under-tempered chocolate microstructure
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Saturated water flow boiling heat transfer and pressure drop in scalably microstructured plain and finned copper tubes
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Understanding the impact of formulation design on microstructure and drug release from porous microparticle-based tretinoin topical gels
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Microstructure and texture evolution in Mg/Nb layered materials made by accumulative roll bonding
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Microstructure and mechanical properties of iron-containing titanium metal-metal composites
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Mechanical evaluation of WC-Co materials with varying microstructures
Tungsten carbide–cobalt materials are useful in a variety of extreme applications due to a desirable blend of properties, yet the technology has not significantly changed since their initial development in the 1920s. The mechanical properties of this class of materials is highly dependent on two variables, the size of the tungsten carbide grains, and the amount of binder phase present in the final body. In this study, the amount of binder phase is isolated across three commercial materials from the same manufacturer with three different grain sizes to investigate the effect on mechanical properties. The mechanical properties investigated are indentation hardness, flexure and tensile strength, as well as fracture toughness. In general, an increase in hardness and tensile strength with decreasing grain size was observed, while the fracture toughness showed the opposite trend with toughness increasing with increasing grain size. The flexure strength results did not show a correlation to grain size. Fractographic analysis identified the dominant strength-limiting flaw for each sample, which largely were in the form of porosity. Other flaws types, such as inclusions from the milling process, clusters of large grains, and machining cracks from the surface finishing process, were also identified. Finally, Weibull analysis was performed and deemed appropriate for analysis of these materials, but strength-size scaling was not conducted due to the variability in the strength-limiting feature between the different specimen geometries.
Microstructure and mechanical properties of WC and Ti(C0.7N0.3) modified NbC solid solution cermets
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Microstructural, phase, and thermophysical stability of CrMoNbV refractory multi-principal element alloys
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