A highly sensitive amperometric sensor has been studied for selective monitoring of K(+)-induced ... more A highly sensitive amperometric sensor has been studied for selective monitoring of K(+)-induced dopamine released from dopaminergic cells (PC12) which is based on an EDTA immobilized-poly(1,5-diaminonaphthalne) (poly-DAN) layer comprising graphene oxide (GO) and gold nanoparticles (GO/AuNPs). The integration of a negatively charged probe molecule on the poly-DAN/GO/AuNPs nanohybrid attained the signal enhancement to discriminate dopamine (DA) molecules from foreign species by catalytic effect and surface charge, and hydrogen bonding-based interactions with a probe molecule. The sensor performance and morphology were investigated using voltammetry, impedance spectrometry, SEM, and XPS. Experimental variables affecting the analytical performance of the sensor probe were optimized, and linear response was observed in the range of 10nM-1µM with a detection limit of 5.0nM (±0.01) for DA. Then, the sensor was applied to monitor dopamine released from PC12 cells upon extracellular stimula...
International Journal of Food Science & Technology, 2009
Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequ... more Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequently used to make model ice cream. The ice cream base containing butterfat, lecithin, xanthan gum, sugar, skimmed milk and double cream was passed over the SDR ...
The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability u... more The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability upon storage at 50 °C, were studied. Eight different formulations were prepared, with the aim of studying the effect of three variables: the composition of the oil phase, the presence of the flavonoid rutin and the homogenization procedure on the structure and the oxidative stability. It was found that high pressure homogenization, through droplet size reduction, stabilized the emulsions both against creaming and oil oxidation. The interfacial protein was also partially replaced by rutin, further improving the stability of the emulsions, whereas purification of the oil phase had hardly any effect. Thus, the structural and oxidative stability of emulsions was controlled by the size of the droplets and improved by the addition of rutin.
Rheological properties and particle size distributions of butter fat-in-water emulsions stabilize... more Rheological properties and particle size distributions of butter fat-in-water emulsions stabilized by sodium caseinate (24 wt%) have been investigated in relation to the texture descriptors 'taste', 'thickness' and 'creaminess'. The effects of oil droplet size (0.5 and 2 μm), oil ...
Colloids and surfaces B: Biointerfaces, Jan 1, 2003
The emulsifying behaviour of glyco-protein complexes of the non-ionic polysaccharide dextran (500... more The emulsifying behaviour of glyco-protein complexes of the non-ionic polysaccharide dextran (500 kDa) with whey protein isolate (WPI) have been investigated in systems containing (20 vol.% oil phase) medium-chain triglyceride oil, silicone oil, orange oil, and n-tetradecane ...
A highly sensitive amperometric sensor has been studied for selective monitoring of K(+)-induced ... more A highly sensitive amperometric sensor has been studied for selective monitoring of K(+)-induced dopamine released from dopaminergic cells (PC12) which is based on an EDTA immobilized-poly(1,5-diaminonaphthalne) (poly-DAN) layer comprising graphene oxide (GO) and gold nanoparticles (GO/AuNPs). The integration of a negatively charged probe molecule on the poly-DAN/GO/AuNPs nanohybrid attained the signal enhancement to discriminate dopamine (DA) molecules from foreign species by catalytic effect and surface charge, and hydrogen bonding-based interactions with a probe molecule. The sensor performance and morphology were investigated using voltammetry, impedance spectrometry, SEM, and XPS. Experimental variables affecting the analytical performance of the sensor probe were optimized, and linear response was observed in the range of 10nM-1µM with a detection limit of 5.0nM (±0.01) for DA. Then, the sensor was applied to monitor dopamine released from PC12 cells upon extracellular stimula...
International Journal of Food Science & Technology, 2009
Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequ... more Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequently used to make model ice cream. The ice cream base containing butterfat, lecithin, xanthan gum, sugar, skimmed milk and double cream was passed over the SDR ...
The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability u... more The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability upon storage at 50 °C, were studied. Eight different formulations were prepared, with the aim of studying the effect of three variables: the composition of the oil phase, the presence of the flavonoid rutin and the homogenization procedure on the structure and the oxidative stability. It was found that high pressure homogenization, through droplet size reduction, stabilized the emulsions both against creaming and oil oxidation. The interfacial protein was also partially replaced by rutin, further improving the stability of the emulsions, whereas purification of the oil phase had hardly any effect. Thus, the structural and oxidative stability of emulsions was controlled by the size of the droplets and improved by the addition of rutin.
Rheological properties and particle size distributions of butter fat-in-water emulsions stabilize... more Rheological properties and particle size distributions of butter fat-in-water emulsions stabilized by sodium caseinate (24 wt%) have been investigated in relation to the texture descriptors 'taste', 'thickness' and 'creaminess'. The effects of oil droplet size (0.5 and 2 μm), oil ...
Colloids and surfaces B: Biointerfaces, Jan 1, 2003
The emulsifying behaviour of glyco-protein complexes of the non-ionic polysaccharide dextran (500... more The emulsifying behaviour of glyco-protein complexes of the non-ionic polysaccharide dextran (500 kDa) with whey protein isolate (WPI) have been investigated in systems containing (20 vol.% oil phase) medium-chain triglyceride oil, silicone oil, orange oil, and n-tetradecane ...
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