Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Two-dimensional Gel Electrophoresis01:22

Two-dimensional Gel Electrophoresis

6.0K
Two-dimensional gel electrophoresis is a high-resolution protein separation method first introduced by O' Farrell and Klose in 1975. This method involves protein separation by two dimensions, mass and charge, making it more accurate than one-dimensional gel electrophoresis.
The first dimension separation uses the isoelectric focusing or IEF technique performed on immobilized pH gradient (IPG) strips that separate proteins according to their isoelectric points.
Biological samples, such...
6.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Stage-specific nutritional blueprints of date fruit revealed by integrated LC-MS metabolomics and ICP-OES profiling.

NPJ science of food·2026
Same author

Preventive Effects of Cinnamon Leaf Nanosuspension and Byproducts on Type II Diabetes and Parkinson's Disease in Rat Models.

Antioxidants (Basel, Switzerland)·2026
Same author

Physicochemical and Functional Characterization of <i>Cucumis sativus</i> L. (Poona Kheera) Mucilage and Its Application as a Coating to Inhibit Enzymatic Browning in Fresh-Cut Apples.

Foods (Basel, Switzerland)·2026
Same author

Improving Sexual Dysfunction with Cinnamon Leaf Extract and Nanoemulsion by Using a Rat Model.

Pharmaceuticals (Basel, Switzerland)·2026
Same author

Microwave-Induced Structural Remodeling of Legume Proteins: Structure-Function-Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification.

Foods (Basel, Switzerland)·2026
Same author

Phytofabrication of ZIF-8 Using Mangrove Metabolites for Dual Action Against Drug-Resistant Microbes and Breast Cancer Cells.

Biomimetics (Basel, Switzerland)·2025

Related Experiment Video

Updated: Jul 10, 2025

Staining Proteins in Gels
10:55

Staining Proteins in Gels

Published on: July 8, 2008

20.6K

Editorial on Special Issue "Recent Developments in Food Gels".

Kandi Sridhar1, Minaxi Sharma2, Baskaran Stephen Inbaraj3

  • 1Department of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India.

Gels (Basel, Switzerland)
|November 24, 2023
PubMed
Summary

Food gels are versatile ingredients used in many food products. This study explores novel applications and properties of food hydrocolloids, enhancing texture and stability in processed foods.

Area of Science:

  • Food science and technology
  • Material science of hydrocolloids

Background:

  • Food gels are essential in the food industry, providing texture and stability.
  • Hydrocolloids are widely used as gelling agents, emulsifiers, and thickeners.

More Related Videos

Thermal Scanning Conductometry TSC as a General Method for Studying and Controlling the Phase Behavior of Conductive Physical Gels
10:01

Thermal Scanning Conductometry TSC as a General Method for Studying and Controlling the Phase Behavior of Conductive Physical Gels

Published on: January 23, 2018

7.7K
Glass-Based Devices to Generate Drops and Emulsions
08:45

Glass-Based Devices to Generate Drops and Emulsions

Published on: April 5, 2022

2.7K

Related Experiment Videos

Last Updated: Jul 10, 2025

Staining Proteins in Gels
10:55

Staining Proteins in Gels

Published on: July 8, 2008

20.6K
Thermal Scanning Conductometry TSC as a General Method for Studying and Controlling the Phase Behavior of Conductive Physical Gels
10:01

Thermal Scanning Conductometry TSC as a General Method for Studying and Controlling the Phase Behavior of Conductive Physical Gels

Published on: January 23, 2018

7.7K
Glass-Based Devices to Generate Drops and Emulsions
08:45

Glass-Based Devices to Generate Drops and Emulsions

Published on: April 5, 2022

2.7K