{"id":1913,"date":"2019-12-08T16:32:20","date_gmt":"2019-12-08T15:32:20","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=1913"},"modified":"2022-12-19T12:32:25","modified_gmt":"2022-12-19T11:32:25","slug":"phd-student-profile-davide-emide","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2019\/12\/08\/phd-student-profile-davide-emide\/","title":{"rendered":"PhD student profile, Davide Emide"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Davide Emide (ORCID n.\u00a0<a href=\"https:\/\/orcid.org\/0000-0003-0784-572X\" target=\"_blank\">0000-0003-0784-572X<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1915 size-full\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2019\/12\/Emide.jpg\" alt=\"Davide Emide (cycle 35)\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2019\/12\/Emide.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2019\/12\/Emide-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tutor<\/strong>: Prof. Alberto Barbiroli<\/p>\n<p><strong>Co-tutor<\/strong>: Prof. Stefania Iametti<\/p>\n<p><strong>Dean<\/strong>: Prof.\u00a0Diego Mora<\/p>\n<p><strong>Research area<\/strong>: Chemistry and Biochemistry<\/p>\n<p><strong>PhD title achieved on<\/strong>: 20<sup>th<\/sup>\u00a0October 2022<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Molecular determinants of the structural behavior of food-related macromolecules.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>The project aims at developing methodologies for investigating changes in protein-protein interactions in food protein networks, such as those generated by mechanical treatments (e.g., in dough kneading). 2D-PAGE maps of accessible sulphydryl groups, reactive in thiol-disulfide exchange reactions, will be generated by using specific fluorescent labels on different raw materials (e.g., durum wheat <em>vs<\/em> soft wheat) at various stages of processing (e.g., before and after kneading). Thiol-specific reactivity will be exploited for covalent capture of proteins on gold nanoparticles, with subsequent identification of captured proteins by MS analysis. Use of nanoparticles of different size will provide insights into the geometric features of various protein networks. The molecular information gathered by either approach &#8211; also as a function of the addition of other ingredients (lipids and simple sugars) &#8211; will be compared with technologically relevant features (e.g. rheological properties) of finished products and of processing intermediates.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>thiol-disulfide exchange, gold nanoparticles, fluorescent probes, food protein networks<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p>DeFENS \u2013 Division of Chemical and Biomolecular Sciences<\/p>\n<p>Via Celoria 2, 20133 Milano \u2013 Italy<\/p>\n<p>davide.emide@unimi.it<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Pasquale Ferranti, DSA, Napoli<\/p>\n<p>Dr. Gianfranco Mamone, ISA-CNR, Avellino<\/p>\n<p>Prof. Alessandra Marti, DeFENS, Milano<\/p>\n<p>Dr. M. Dolores del Castillo, Spanish National Research Council (CSIC), Madrid, Spain<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications<\/strong><\/p>\n<p>Bresciani, A., Iametti, S., <strong>Emide, D.,<\/strong> Marti, A., &amp; Barbiroli, A. (2021). Molecular features and cooking behavior of pasta from pulses. Cereal Chemistry, 00, 1 5. <a href=\"https:\/\/doi.org\/10.1002\/cche.10490\" target=\"_blank\">https:\/\/doi.org\/10.1002\/cche.10490<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Communications to congresses<\/em><\/p>\n<p><strong>D. Emide<\/strong>, C. Magni, S. Iametti, A. Marti, F. Sestili, D. Lafiandra, E. Botticella and A. Barbiroli, Molecular information for addressing climate changes (and consumers demands): wheat proteins, 61st SIB Congress, 2021, Virtual Meeting (Poster, selected for an oral presentation)<\/p>\n<p><strong>D. Emide<\/strong>, F. Bonomi, C. Nitride, P. Ferranti, L. Polito, S. Iametti, A. Barbiroli, Assessing the geometrical features of protein-protein interactions in gluten, International Conference on FOODOMICS, 6th edition, Cesena, Italy (Oral communication)<\/p>\n<p><strong>D. Emide<\/strong>, A. Barbiroli, F. Bonomi, S. Iametti, Nuovi approcci metodologici allo studio delle interazioni tra proteine in matrici complesse: applicazioni al network proteico di cereali, 12\u00b0 Convegno AISTEC, CEREALI E SCIENZA: ambiente, globalizzazione e comunicazione, Portici (NA), Italy (Congress postponed due to the Covid-19 emergency)<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Training Experiences<\/strong><\/p>\n<p>Participation at the CS-ThAnMa \u2013 Short cycle Course on Thermal Analysis \u2013 3-10 October 2021 \u2013 Nicosia, Cyprus<\/p>\n<p>Participation at the Lake Como School of Advanced Studies: \u201cNovel approaches to the food-health relationship: from molecules to sociotypes\u201d \u2013 19-22 October 2021 \u2013 Como, Italy<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Davide Emide (ORCID n.\u00a00000-0003-0784-572X) &nbsp; Tutor: Prof. Alberto Barbiroli Co-tutor: Prof. Stefania Iametti Dean: Prof.\u00a0Diego Mora Research area: Chemistry and Biochemistry PhD title achieved on: 20th\u00a0October 2022 &nbsp; Research topic Molecular determinants of the structural behavior of food-related macromolecules. &nbsp; Project Synopsis The project aims at developing methodologies for investigating changes in protein-protein &#8230;<\/p>\n","protected":false},"author":1,"featured_media":1915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[268,269,267,23,266],"class_list":{"0":"post-1913","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-fluorescent-probes","10":"tag-food-protein","11":"tag-gold-nanoparticles","12":"tag-nanoparticles","13":"tag-thiol-disulfide-exchange","14":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/1913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=1913"}],"version-history":[{"count":9,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/1913\/revisions"}],"predecessor-version":[{"id":2829,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/1913\/revisions\/2829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/1915"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=1913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=1913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=1913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}