Abstract: This work describes a new class of short polypeptides that can self-assemble to form regular nanotubes with an average diameters of about 50 nm. These peptides (7 to 8 amino acids) have a structure very similar to those observed in surfactant molecules with a defined hydrophilic head group constituting of charged amino acids and a lipophilic tail made out of hydrophobic amino acids such as alanine, valine or leucine. Cryo-TEM micrographs show numerous three-fold junctions connecting the self-assembling nanostructures and thus leading to the formation of a rather dense network of entangled nanotubes. Additionally, the observation of clear openings at the end of the supramolecular structures confirms the presence of tubular organization.

Abstract: This work describes a new class of short polypeptides that can self-assemble to form regular nanotubes with an average diameters of about 50 nm. These peptides (7 to 8 amino acids) have a structure very similar to those observed in surfactant molecules with a defined hydrophilic head group constituting of charged amino acids and a lipophilic tail made out of hydrophobic amino acids such as alanine, valine or leucine. Cryo-TEM micrographs show numerous three-fold junctions connecting the self-assembling nanostructures and thus leading to the formation of a rather dense network of entangled nanotubes. Additionally, the observation of clear openings at the end of the supramolecular structures confirms the presence of tubular organization.

Abstract: This work describes a new class of short polypeptides that can self-assemble to form regular nanotubes with an average diameters of about 50 nm. These peptides (7 to 8 amino acids) have a structure very similar to those observed in surfactant molecules with a defined hydrophilic head group constituting of charged amino acids and a lipophilic tail made out of hydrophobic amino acids such as alanine, valine or leucine. Cryo-TEM micrographs show numerous three-fold junctions connecting the self-assembling nanostructures and thus leading to the formation of a rather dense network of entangled nanotubes. Additionally, the observation of clear openings at the end of the supramolecular structures confirms the presence of tubular organization.

Abstract: This work describes a new class of short polypeptides that can self-assemble to form regular nanotubes with an average diameters of about 50 nm. These peptides (7 to 8 amino acids) have a structure very similar to those observed in surfactant molecules with a defined hydrophilic head group constituting of charged amino acids and a lipophilic tail made out of hydrophobic amino acids such as alanine, valine or leucine. Cryo-TEM micrographs show numerous three-fold junctions connecting the self-assembling nanostructures and thus leading to the formation of a rather dense network of entangled nanotubes. Additionally, the observation of clear openings at the end of the supramolecular structures confirms the presence of tubular organization.

Abstract: The invention is directed to a food composition in an aqueous or instant powder form that contains at least one food ingredient, a monoglyceride enriched with unsaturated compounds, and water. The monoglyceride is preferably a monoglycerol monoester that has up to about 90% of C18 monoolein with one unsaturation, with the remainder being a C18 monolinolein with two unsaturations and/or a saturated monoglycerol monoester; a monoglycerol monoester that has up to about 90% of monolinolein C18 with two unsaturations, with the remainder being a monoolein C18 with one unsaturation and/or a saturated monoglycerol monoester; or a mixture of a saturated or unsaturated di- or polyglycerol monoester and a di- or polyglycerol di ester or polyester or another food emulsifier. The composition exhibits in an aqueous phase a mesomorphic structure such as a cubic, lamellar, or hexagonal structure substantially encapsulating or combining the food ingredient.

Abstract: The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving aroma precursors in water to form a solution; introducing an edible surfactant into the solution to provide a surfactant containing solution; heating the surfactant containing solution to a temperature sufficient to form a mesomorphic phase structure or a microemulsion, heating the surfactant containing solution for a sufficient time to develop flavoring compounds; and cooling the surfactant containing solution. The resulting aroma product can be used in a variety of food products to enhance the flavor and/or aroma of the food product.