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Spreading of red caviar cells: the knife-cell and the cell-cell adhesive interactions

Borodich, Feodor M. ORCID: and Gorb, Stanislav N. 2022. Spreading of red caviar cells: the knife-cell and the cell-cell adhesive interactions. Contact Problems for Soft, Biological and Bioinspired Materials, Vol. 15. 117–137. (10.1007/978-3-030-85175-0_7)

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Caviar is a spread that consists of salt-cured fish roe (fish-eggs). It has been recommended to recovering patients, because it supports healing due to the great variety of useful elements that have been found in high quantities in caviar. Especially popular are salmon and trout roe also known as ‘the red caviar’, e.g. salmon salt-cured roe. However, caviar is usually considered as a delicacy because it is rather expensive. In addition to the benefits of red caviar for health and nutrition, the fish-eggs are a very convenient object for studying adhesive properties of cells. Indeed, the large dimensions of red caviar cells simplify the conditions of tests and increase their precision. Although the structure of a caviar cell (salted fish egg) membrane differs from the phospholipid bilayer structure of many other biological cells, the obtained results may help to understand biological contact phenomena. The present study is dealing with experimental studies and modelling of cell-cell and cell-knife (cell - inorganic hard surface) adhesion. The difficulties in both modelling of the contact interactions by Hertz and JKR theories, and experimental studies of cells having fast drying surfaces along with varying adhesive properties of cells are discussed. It is argued that the results can be used for modelling interactions between collagen based shells and other materials.

Item Type: Book Section
Date Type: Publication
Status: Published
Schools: Engineering
ISBN: 9783030851750
ISSN: 2211-0593
Last Modified: 10 Nov 2022 11:08

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