introduction: hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. one way to improve the emulsifying properties of hydrocolloids is complexation with proteins. in general, protein and hydrocolloid components may be combined together by either a) covalent bonding (conjugates) or b) electrostatic complexing. conjugates can be efficiently prepared during the stora...

This paper introduces the concept of Fg-metric Space. We generalize G-metric space. Some supporting examples are given.

Fibrinogen (Fg) has been recognized to play a central role in coagulation, inflammation and tissue regeneration. Several studies have used Fg deficient mice (Fg(-/-)) in comparison with heterozygous mice (Fg(+/-)) to point the proinflammatory role of Fg in diverse pathological conditions and disease states. Although Fg(+/-) mice are considered 'normal', plasma Fg is reduced to ~75% of the norma...