UPV Digital RepositoryUPV-DRUniversity of the Philippines Visayas
 

UPV External Publications

Permanent URI for this communityhttps://hdl.handle.net/20.500.14583/14

Browse

Filters

2023 - 20254

Settings

SDG: search.filters.sdg.SDG 12 - Responsible consumption and production

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    Item
    Heat-induced changes in blends of skimmed buffalo and bovine milk
    Mejares, Carolyn T.; Huppertz, Thom; Chandrapala, Jayani (Elsevier, 2023)
    This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends. © 2023 The Author(s)
  • Thumbnail Image
    Item
    Effect of calcium-sequestering salts and heat treatment on the rheological and textural properties of acid gels from blends of skimmed buffalo and bovine milk
    Mejares, Carolyn T.; Huppertz, Thom; Chandrapala, Jayani (Elsevier, 2024)
    The influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 °C or 95 °C for 5 min) on the acid gelation properties of blends of skim buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) was investigated. Significant increases in gelation pH, final G′ values, firmness, and water-holding capacity of gels were observed with increasing proportion of buffalo skim milk and with higher heating temperature. Differences in gel firmness were linked to gel microstructure, where milk blends containing higher proportion of buffalo skim milk formed gels with denser protein network clusters. The addition of TSC or DSHP reduced the gelation pH, final G′ values and gel firmness, but increased gel water-holding capacity. These results provide a better understanding of acid gelation of buffalo and bovine milk blends which will subsequently promote the potential of using milk mixtures in modulating the gel texture.
  • Thumbnail Image
    Item
    Algal organic matter fluorescence analysis of Chlorella sp. for biomass estimation
    Cadondon, Jumar; Lesidan, James Roy; Bulan, Jejomar; Vallar, Edgar; Shiina, Tatsuo; Galvez, Maria Cecilia (Multidisciplinary Digital Publishing Institute (MDPI), 2023-11-15)
    Algal Organic Matter (AOM) is derived from the dissolved organic matter composition of the algal species being observed. In this study, excitation–emission fluorescence spectroscopy was used to determine Chlorella sp.’s AOM and pigment characteristics in varying algal biomass concentrations. The AOM and pigment characteristics were observed at 400–600 nm and 600–800 nm fluorescence emission, respectively, with an excitation spectrum of 300–450 nm. F450/680 was computed based on the ratio between the dissolved organic matter contribution at 450 nm and chlorophyll-a at 680 nm. F450/680 positively correlated with algal biomass (r = 0.96) at an excitation wavelength of 405 nm. This study is a good reference for those interested in algal biomass estimation and production in natural waters.
  • No Thumbnail Available
    Item
    Structural, electronic, and optical properties of copper doped monolayer molybdenum disulfide: A density functional theory study
    Ducut, Melsa Rose D.; Rojas, Kurt Irvin M.; Bautista, Reilly V.; Arboleda, Nelson B. Jr. (Elsevier, 2025)
    We conducted first-principles calculations to investigate the effect of doping monolayer molybdenum disulfide (MoS2) with Cu in its structural, electronic, and optical properties. We found that Cu doping changes the material from an n-type semiconductor into a p-type semiconductor by shifting the Fermi energy level towards the valence band in all variations of concentration and site. The absorption coefficient, photoconductivity, and reflectivity calculations indicate that Cu-doped MoS2 is sensitive to violet light. In addition, Cu doping elevates the sensitivity of the material to low-energy light. These results show that Cu-doped MoS2 can be used in optoelectronic applications.