Conveners
Biomedicine & Food Science: Session 2
- Andrew Clulow (Monash University)
One of the key factors influencing the mechanical properties of natural and synthetic extracellular matrices (ECM) is how large-scale 3D gel-like structures emerge from the molecular self-assembly of individual polymers. In this talk, I will report the new results on structural characterization of ECM-mimicking polyisocyanopeptide (PIC) hydrogels using small-angle neutron scattering (SANS)....
Poloxamer (P)-based hydrogels have been used as drug carrier due to its low toxicity and ability to control drug release, mainly due to their ability to self-assemble in micelles and supramolecular structures with different phase organizations in response to physiological temperature and additives such as drugs, salts and other polymers. These features favor their parenteral administration...
Introduction
The ability to successfully target deep-seated tumours in sensitive areas of the body is limited to adequate targeting strategies. More specifically, brain and central nervous system (CNS) cancers can be the most aggressive, have higher mortality rates and lower accessibility to chemotherapeutic drugs. A proposed solution to target these concerns is through introducing high...
Introduction
BNCT systems have their specific neutron energy spectra extending from thermal to fast neutron (FN) range of up to a few MeV and $γ$ contamination. Since the cross-section for neutron capture is the highest for thermal neutrons, to reach deeper tumours, epithermal neutrons are used and thermalised within the patient. Production of the...
An understanding of the structural factors that affect food digestion kinetics is important for establishing the relationship between their structure and function. To assess the effects of structure on mechanical breakdown and digestibility by pepsin enzyme during gastric digestion, casein gels with an identical composition, but differing by the coagulation mode, were characterized and...
Structurally designed emulsions are a developing group that is likely to find increasing utilization within the food industry because of their potential advantages over conventional emulsions. A novel droplet-stabilized (DS) emulsion system emulsified with casein micelles has been previously reported [1]. However, the mechanism of DS emulsion formation, physicochemical properties, and...
