Below are the most recent publications written about "Osmolar Concentration" by people in Profiles.
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Ju Q, Wang J, Zhou H, Qin D, Hu X, McClements DJ, Luan G. Influence of pH and ionic strength on the physicochemical and structural properties of soybean ?-conglycinin subunits in aqueous dispersions. Int J Biol Macromol. 2023 Dec 31; 253(Pt 3):126927.
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Lund J, Breum AW, Gil C, Falk S, Sass F, Isidor MS, Dmytriyeva O, Ranea-Robles P, Mathiesen CV, Basse AL, Johansen OS, Fadahunsi N, Lund C, Nicolaisen TS, Klein AB, Ma T, Emanuelli B, Kleinert M, S?rensen CM, Gerhart-Hines Z, Clemmensen C. The anorectic and thermogenic effects of pharmacological lactate in male mice are confounded by treatment osmolarity and co-administered counterions. Nat Metab. 2023 04; 5(4):677-698.
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Brancolini G, Rotello VM, Corni S. Role of Ionic Strength in the Formation of Stable Supramolecular Nanoparticle-Protein Conjugates for Biosensing. Int J Mol Sci. 2022 Feb 21; 23(4).
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Verma A, Patel AB, McMahon GM. The Case | Hyponatremia with an increased osmolar gap. Kidney Int. 2020 09; 98(3):797-798.
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Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem. 2020 Nov 01; 329:127219.
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Yang J, Zhang H, Sun S, Wang X, Guan Y, Mi Q, Zeng W, Xiang H, Zhu H, Zou X, You Y, Xiang Y, Gao Q. Autophagy and Hsp70 activation alleviate oral epithelial cell death induced by food-derived hypertonicity. Cell Stress Chaperones. 2020 03; 25(2):253-264.
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Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci. 2019 Nov; 84(11):3213-3221.
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Cheng C, Wu Z, McClements DJ, Zou L, Peng S, Zhou W, Liu W. Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes. Colloids Surf B Biointerfaces. 2019 Nov 01; 183:110460.
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Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020 Jan 15; 303:125401.
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Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int. 2019 05; 119:315-324.