News tagged with lecithin

Understanding emulsions in foods

An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August ...

Aug 20, 2013
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Scientists find key to vitamin A metabolism

Researchers at Case Western Reserve University School of Medicine have uncovered the mechanism that enables the enzyme Lecithin: retinol acyltransferase (LRAT) to store vitamin A—a process that is indispensable ...

Dec 10, 2014
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Researchers identify structure of apolipoprotein

Using a sophisticated technique of x-ray crystallography, researchers Xiaohu Mei, PhD, and David Atkinson, PhD, from Boston University School of Medicine (BUSM) have for the first time obtained an "image" of the structure ...

Nov 04, 2011
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Carnegie Mellon's kitchen chemistry makes science palatable

Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same techniques found in the world's leading ...

Mar 25, 2010
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Top 15 chemical additives in your food

We don't just want our food to taste good these days: It also has to look good. As a result, food producers use any of 14,000 laboratory-made additives to make our food appear fresher, more attractive or last longer on the ...

Jan 19, 2010
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Making nanoparticles in artificial cells

Two new construction manuals are now available for the world's smallest lamps. Based on these protocols, scientists from the Max Planck Institute of Colloids and Interfaces have tailor-made nanoparticles that ...

Jun 26, 2009
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Scientists develop process for creating biocompatible fibers

Scientists at Virginia Tech have developed a single-step process for creating nonwoven fibrous mats from a small organic molecule – creating a new nanoscale material with potential applications where biocompatible materials ...

Jan 19, 2006
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