Structure-functionality relationship and modification strategies of oat protein: Challenges and opportunities.

The increasing preference for plant-based proteins over animal-derived equivalents has intensified research into alternative protein sources, with oats emerging as a noteworthy specialty crop due to their rich array of functional and bioactive components. Despite the growing interest, research into oat proteins remains in its early stages, particularly in understanding the structure-function relationship and modification strategies within food systems. Designing novel food products using oat protein presents both opportunities and challenges; the compact quaternary structure and high thermal stability of oat globulin limit its functionality in diverse applications.

Quantifying spectral information about source separation in multisource odour plumes.

Odours released by objects in natural environments can contain information about their spatial locations. In particular, the correlation of odour concentration timeseries produced by two spatially separated sources contains information about the distance between the sources. For example, mice are able to distinguish correlated and anti-correlated odour fluctuations at frequencies up to 40 Hz, while insect olfactory receptor neurons can resolve fluctuations exceeding 100 Hz.

Colour tuneability of heteroleptic iridium complexes through second-sphere coordination.

Novel H-bond-rich iridium(iii) complexes with different systems of cyclometalating ligands bearing the general formula [Ir(C^N)(N^N)] were synthesised, characterised and their photophysical properties determined. The incorporated guanidine moieties allow us to introduce a hydrogen-bonding array for the formation of self-assembled iridium-bound hydrogen-bonded systems. Through a series of experimental and computational studies we demonstrated the host-guest chemistry of these systems.