An emulsion, a type of soft matter, is complexed with at least two materials in the liquid state (e.g. water and oil). Emulsions are classified into two types: water in oil (W/O) and oil in water (O/W), depending on the strength of the emulsifier....
Akifumi Shiomi Kohjiro Nagao Nobuhiro Yokota Masaki Tsuchiya Utako Kato Naoto Juni Yuji Hara Masayuki X Mori Yasuo Mori Kumiko Ui-Tei Motohide Murate Toshihide Kobayashi Yuri Nishino Atsuo Miyazawa Akihisa Yamamoto Ryo Suzuki Stefan Kaufmann Motomu Tanaka Kazuya Tatsumi Kazuyoshi Nakabe Hirofumi Shintaku Semen Yesylevsky Mikhail Bogdanov Masato Umeda
Cell reports 35(10) 109219-109219 2021年6月 [査読有り]
Organization of dynamic cellular structure is crucial for a variety of cellular functions. In this study, we report that Drosophila and Aedes have highly elastic cell membranes with extremely low membrane tension and high resistance to mechanical ...
<title>Abstract</title>Shiga toxin (Stx) is a major virulence factor of enterohemorrhagic <italic>Escherichia coli</italic>, which causes fatal systemic complications. Here, we identified a tetravalent peptide that inhibited Stx by targeting its r...
Journal of oleo science 70(4) 479-490 2021年4月 [査読有り]
The effects of sucrose ester of fatty acid (SEF) on the nanostructure and the physical properties of water-in-oil (W/O)-type emulsified semisolid fats were investigated. Model emulsions including palm-based semisolid fats and fully hydrogenated ra...
LWT-Food Science and Technology 140 110801 2021年4月 [査読有り]
The physical properties of butter are influenced by its microstructure; therefore, observation techniques should be employed to improve this structure. Current observation methods are coupled with the pretreatment process, which destroys the micro...
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