Predictive Value of Gray-Matter-White-Matter Ratio on Brain Computed Tomography for Delayed Encephalopathy after Acute Carbon Monoxide Poisoning: A Retrospective Cohort Study.

Background: This study is aimed at determining the predictive value of the gray-matter-white-matter ratio (GWR) on brain computed tomography for delayed encephalopathy after acute carbon monoxide (CO) poisoning (DEACMP).

Methods: This retrospective cohort study reviewed 352 patients with acute CO poisoning and who underwent the brain computed tomography test. These patients were admitted to Cangzhou Central Hospital from May 2010 to May 2020.

Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli.

Effects of ionic polysaccharides [chitosan (C), sodium alginate (A) and xanthan (X)] and egg white protein (EP) complex formulations on dough rheology, structure formation and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. Linear viscoelastic region (LVR) with low strain level of 0.015-0.

Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli.

The effects of polysaccharides (chitosan, xanthan and sodium alginate) and proteins (gluten, egg white protein) on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli (SPV) were investigated. All starch doughs exhibited a linear viscoelastic region (LVR) of <0.05% strain.

Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization.

The ultrasound-microwave assisted HCl extraction of pectin from potato pulp was optimized using the response surface methodology. Effects of extraction temperature, pH, and time on the yield were evaluated, and structural characteristics of pectin extracted under optimal conditions were determined. The yield was 22.

Extraction, structure, and emulsifying properties of pectin from potato pulp.

Effects of HCl, HSO, HNO, citric acid, and acetic acid on the yield, structure, and emulsifying properties of potato pectins were investigated. Results showed that the highest yield (14.34%) was obtained using citric acid, followed by HNO (9.

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin.

This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF and EHDF, SEDF had the highest total dietary fiber, crystalline regions, water swelling capacity (6.79-7.