Search results
- 1.0577437 - ÚSMH 2024 RIV GB eng J - Journal Article
Chlup, H. - Suchý, Tomáš - Šupová, Monika
The electron beam induced cross-linking of bovine collagen gels with various concentrations: The mechanical properties and secondary structure.
Polymer. Roč. 287, NOV (2023), č. článku 126423. ISSN 0032-3861. E-ISSN 1873-2291
R&D Projects: GA ČR(CZ) GA21-07851S
Institutional support: RVO:67985891
Keywords : Collagen * Electron beam * Irradiation * Water * Sterilization * Mechanical properties * Secondary structure
OECD category: Polymer science
Impact factor: 4.6, year: 2022
Method of publishing: Limited access
https://doi.org/10.1016/j.polymer.2023.126423
Permanent Link: https://hdl.handle.net/11104/0348055 - 2.0576121 - ÚSMH 2024 RIV NL eng J - Journal Article
Šupová, Monika - Suchý, Tomáš - Chlup, H. - Šulc, M. - Kotrč, T. - Šilingová, L. - Žaloudková, Margit - Rýglová, Šárka - Braun, Martin - Chvátil, David - Hrdlička, Z. - Houška, M.
The electron beam irradiation of collagen in the dry and gel states: The effect of the dose and water content from the primary to the quaternary levels.
International Journal of Biological Macromolecules. Roč. 253, 31 DEC (2023), č. článku 126898. ISSN 0141-8130. E-ISSN 1879-0003
R&D Projects: GA ČR(CZ) GA21-07851S
Institutional support: RVO:67985891 ; RVO:61389005
Keywords : Collagen * E-beam irradiation * Structure
OECD category: Polymer science; Nuclear physics (UJF-V)
Impact factor: 8.2, year: 2022
Method of publishing: Limited access
https://doi.org/10.1016/j.ijbiomac.2023.126898
Permanent Link: https://hdl.handle.net/11104/0346403 - 3.0573237 - ÚSMH 2024 RIV CH eng J - Journal Article
Houška, M. - Landfeld, A. - Novotná, P. - Strohalm, J. - Šupová, Monika - Suchý, Tomáš - Chlup, H. - Skočilas, J. - Štípek, J. - Žaloudková, Margit - Šulc, M.
Properties of Bovine Collagen as Influenced by High-Pressure Processing.
Polymers. Roč. 15, č. 11 (2023), č. článku 2472. E-ISSN 2073-4360
R&D Projects: GA ČR(CZ) GA21-07851S
Institutional support: RVO:67985891
Keywords : bovine collagen * high-pressure processing * physical properties * structure properties
OECD category: Thermodynamics
Impact factor: 5, year: 2022
Method of publishing: Open access
https://doi.org/10.3390/polym15112472
Permanent Link: https://hdl.handle.net/11104/0343962File Download Size Commentary Version Access 0573237 J Šupová Properties.pdf 0 6.3 MB Publisher’s postprint open-access - 4.0571022 - ÚSMH 2024 RIV NL eng J - Journal Article
Rýglová, Šárka - Braun, Martin - Suchý, Tomáš - Hříbal, Miloň - Žaloudková, Margit - Vištejnová, L.
The investigation of batch-to-batch variabilities in the composition of isolates from fish and mammalian species using different protocols.
Food Research International. Roč. 169, JULY 2023 (2023), č. článku 112789. ISSN 0963-9969. E-ISSN 1873-7145
R&D Projects: GA ČR(CZ) GA21-07851S
Institutional support: RVO:67985891
Keywords : collagen * characterization * batch variability * pig and fish skin * green processing * waste treatment
OECD category: Bioproducts (products that are manufactured using biological material as feedstock) biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials
Impact factor: 8.1, year: 2022
Method of publishing: Limited access
https://doi.org/10.1016/j.foodres.2023.112798
Permanent Link: https://hdl.handle.net/11104/0343545 - 5.0568968 - ÚSMH 2024 RIV GB eng J - Journal Article
Šupová, Monika - Suchý, Tomáš - Chlup, H. - Štípek, J. - Žitný, R. - Landfeld, A. - Skočilas, J. - Žaloudková, Margit - Rýglová, Šárka - Braun, Martin - Štancl, J. - Houška, M.
The comprehensive evaluation of two collagen gels used for sausage casing extrusion purposes: The role of the structural and mechanical properties.
Journal of Food Engineering. Roč. 343, APR 2023 (2023), č. článku 111387. ISSN 0260-8774. E-ISSN 1873-5770
R&D Projects: GA ČR(CZ) GA21-07851S
Institutional support: RVO:67985891
Keywords : collagen * casings * mechanical properties * rheology * structure
OECD category: Thermodynamics
Impact factor: 5.5, year: 2022
Method of publishing: Limited access
https://doi.org/10.1016/j.jfoodeng.2022.111387
Permanent Link: https://hdl.handle.net/11104/0342277