Results 51 to 60 of about 11,607,698 (257)

Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release

Foods
Curcumin is a natural active ingredient with various health benefits but suffers from poor water solubility, chemical instability, and rapid metabolism.
Chuyan Wang, Xiaoying Liu, Yan Zhang, Xiaomin Li, Yuanfei Ge, Wei Lan, Liuqing Yang   +6 more
doaj   +1 more source

Transdermal evaluation of caffeine in different formulations and excipients [PDF]

, 2013
Background: The stratum corneum(SC) forms adifficultphysical barrier fordrugs to pass through the skin. Several strategieswere developed to overcome this barrier.Optimization of topical drug formulations by selected excipients may facilitate the ...
Boonen, Jente, Burvenich, Christian, De Spiegeleer, Bart, Mehuys, Els, Peremans, Kathelijne, Remon, Jean Paul, Roche, Nathalie, Veryser, Lieselotte   +7 more
core   +2 more sources

Modification of Spanish Mackerel (Scomberomorus niphonius) Surimi Gels by Three Anionic Polysaccharides

Foods
This study investigated the gel performance of Spanish mackerel surimi gels (SMSGs) modified by three anionic polysaccharides: κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG).
Zhu-Jun Zhang, Fan-Yu Kong, Lin-Da Zhang, Miao-Miao Luo, Yin-Yin Lv, Ce Wang, Bin Lai, Li-Chao Zhang, Jia-Nan Yan, Hai-Tao Wu   +9 more
doaj   +1 more source

Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings

Fermentation
The gel performance of giant squid is weak. Researchers have confirmed that adding some substances could improve the texture. However, the flavor has not been taken into account.
Hongliang Mu, Peifang Weng, Zufang Wu
doaj   +1 more source

Dynamical signatures of the vulcanization transition

, 1997
Dynamical properties of vulcanized polymer networks are addressed via a Rouse-type model that incorporates the effect of permanent random crosslinks.
Annette Zippelius, D. Richter, D. Stauffer, D. Stauffer, D. Stauffer, F. Mezei, J. E. Martin, J. E. Martin, J. E. Martin, Kurt Broderix, M. Doi, M. J. Stephen, M. P. Solf, P. Erdös, P. Erdös, P. Erdös, P. G. de Gennes, P. G. de Gennes, P. G. de Gennes, P. M. Goldbart, Paul M. Goldbart, R. C. Ball, R. T. Deam   +22 more
core   +1 more source

Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels

Shipin gongye ke-ji
To improve the gel properties of gluten flour and broaden its application in the food industry, this study investigated the effects of different ultrasonic powers (0, 15, 45, 75, 105, 135 W, 30 min) and times (0, 10, 30, 50 min, 75 W) on the gelation ...
Wenjing ZHANG, Binyu LUAN, Ang MENG, Xiuqing ZHU   +3 more
doaj   +1 more source

The synthesis and the catalytic (catalase and tyrosinase) activities of amino acid copper complexes covalently grafted onto silica gel [PDF]

, 2006
In this work the synthesis, structure and certain catalytic properties of amino acid copper complexes covalently grafted onto silica gel are described.
Hernádi, Klára, Pálinkó, István, Simon, Ida Noémi, Szabó, Éva   +3 more
core  

Properties of protective oxide scales containing cerium on Incoloy 800H in oxidizing and sulfidizing environments. I. Constant-extension-rate study of mechanical properties [PDF]

, 1988
The mechanical properties of ceramic coatings containing cerium oxide, prepared by the sol-gel method and used to protect Incoloy 800H against aggressive environments, are reported.
Fransen, T., Geerdink, B., Gellings, P.J., Haanappel, V.A.C.   +3 more
core   +2 more sources

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Food Science & Nutrition, 2022
Soybean protein isolate (SPI) is a high‐quality plant protein that is primarily used to process various soybean products coagulated by transglutaminase (TGase). In this study, the degree of hydrolysis (DH), sulfhydryl content (SH), surface hydrophobicity
Zhanrui Huang, Jing Sun, Liangzhong Zhao, Wanying He, Teyuan Liu, Bin Liu   +5 more
semanticscholar   +1 more source

Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

Foods, 2021
The effect of the amount of ice added (20–60%) on the gel properties and water migration of Nemipterus virgatus surimi gel obtained with two-stage heat treatment was studied.
Haiqiang Chen, Yiqian Zou, Aimei Zhou, Jie Xiao, Soottawat Benjakul   +4 more
doaj   +1 more source