Complete-noncontact photoacoustic microscopy by detection of initial pressures using a 3×3 coupler-based fiber-optic interferometer.

We demonstrate a 3×3 coupler-based fiber-optic interferometric system to detect the local initial photoacoustic pressure. In contrast with the existing interferometric photoacoustic microscopy (PAM) relying on the measurement of the phase change of the probe light caused by the sample surface vibration, the present method measures the intensity change of the probe light caused by the initial photoacoustic pressure. Compared with the conventional interferometric PAMs, this method has the advantages: (1) it is free from the influence of the rough tissue surface, achieving complete noncontact in vivo imaging; (2) the probe light and the excitation light are focused at a same point below the sample surface, and the confocal configuration makes it more convenient for in vivo imaging; and (3) there is no need for phase stabilization, allowing a high imaging speed.

Quantitative phase imaging using spectral domain phase microscopy without phase wrapping ambiguity.

We demonstrate a method for quantitative phase (QP) imaging without 2π ambiguity using a spectral domain phase microscopy system. The method is capable of QP measurement of a large dynamic range with a high sensitivity. We determine an integer multiple of 2π to correct wrapped phases by calculating the phase shift difference between the detected interference fringe and simulated fringes.

In vivo photoacoustic imaging of blood vessels using a homodyne interferometer with zero-crossing triggering.

We demonstrate a quasinoncontact photoacoustic imaging method using a homodyne interferometer with a long coherence length laser. The generated photoacoustic signal is detected by a system that is locked at its maximum sensitivity through the use of balanced detection and zero-crossing triggering. The balanced detector is substantially equalized, so its output is zero when the system reaches the maximum sensitivity.

Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch.

The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, KSO, KCl, KNO, KSCN, LiCl) on freeze-thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F and SO, decreased freeze-thaw stability and increased gel strength, maximal storage modulus (G') and maximal loss modulus (G″) of potato starch, due to a stronger three-dimensional network by promoting the starch retrogradation and inhibiting starch gelatinization. Shear stress versus shear rate of all samples at 25 °C was well fitted to the simple power-law model with high determination coefficients (R = 0.

Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch.

The objective of this study was to evaluate the effects of salts on the gelatinization and retrogradation of maize and waxy maize starch. Experimental results showed that the salting-out or structure-making ions, such as F(-) and SO4(2-), decreased the swelling power, solubility and transparency of both starches, but increased the gelatinization temperature, enthalpy, and syneresis, due to the tendency of these ions to protect the hydrogen bond links among starch molecules. On the other hand, the salting-in or structure-breaking ions, such as I(-) and SCN(-), exhibited the opposite effects.

Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch.

The objective of this study was to evaluate the effects of charge-carrying amino acids (lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the gelatinization and retrogradation properties of potato starch. Acidic amino acids (Asp and Glu) showed a decreasing trend in swelling power and granule size of potato starch, but increased amylose leaching and gelatinization temperature. Alkaline amino acid (Arg) showed an increasing trend in swelling power and granule size of potato starch, but decreasing amylose leaching and gelatinization temperature.

Effects of salts on physicochemical, microstructural and thermal properties of potato starch.

The objective of this study was to determine the effects of salts on the physicochemical, microstructural and thermal properties of potato starch. The salting-out ions were able to decrease the solubility, swelling power, transparency and particle size of potato starch significantly (p<0.05), while the salting-in ions increased these properties significantly (p<0.

Effects of amino acids on the physiochemical properties of potato starch.

The objective of this study was to evaluate effects of different amino acid additives (phenylalanine (Phe), methionine (Met), lysine (Lys), arginine (Arg), aspartic acid (Asp) and glutamic acid (Glu)) on the physicochemical properties of potato starch gels. Charge-carrying amino acids (Lys, Arg, Asp and Glu) significantly decreased the swelling power, solubility, light transmittance, L(∗) value and gel strength of potato starch, but increased syneresis during freeze-thaw treatment, while neutral amino acids (Phe and Met) did not cause modifications in starch gels. During heating, potato starch with fortified charge-carrying amino acids showed a lower peak G' (storage modulus), when compared with Phe and Met.