Results 271 to 280 of about 50,959 (330)
Some of the next articles are maybe not open access.
2019
Currently, gelatin nanoparticles are gaining more grounds in drug and gene delivery throughout all the available several routes of administration. Yet, the homogenous and less disperse preparation of this type of nanoparticles is still a challenging task due to the variation of the gelatin quality according to its source and due to its variable ...
Rania M, Hathout, Abdelkader A, Metwally
openaire +2 more sources
Currently, gelatin nanoparticles are gaining more grounds in drug and gene delivery throughout all the available several routes of administration. Yet, the homogenous and less disperse preparation of this type of nanoparticles is still a challenging task due to the variation of the gelatin quality according to its source and due to its variable ...
Rania M, Hathout, Abdelkader A, Metwally
openaire +2 more sources
, 2020
The microwave-assisted starch gelatinization was carried out in a semi-pilot microwave rotary drum dryer. Gelatinization experiments were planned using a central composite design and the process was optimized.
G. Behera, P. P. Sutar
semanticscholar +1 more source
The microwave-assisted starch gelatinization was carried out in a semi-pilot microwave rotary drum dryer. Gelatinization experiments were planned using a central composite design and the process was optimized.
G. Behera, P. P. Sutar
semanticscholar +1 more source
2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
openaire +3 more sources
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
openaire +3 more sources
Journal of Food Science, 2019
Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data.
Naree Denchai +5 more
semanticscholar +1 more source
Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data.
Naree Denchai +5 more
semanticscholar +1 more source
The Reversible and Irreversible Phenomena in Potato Starch Gelatinization
Starke (Weinheim), 2019Gelatinization of starch is a complex process and can be considered using two different approaches.
Tatyana Skansberger, V. Kocherbitov
semanticscholar +1 more source
Effect of rice protein on the gelatinization and retrogradation properties of rice starch.
International Journal of Biological Macromolecules, 2023Chunsen Wu +5 more
semanticscholar +1 more source
, 2017
Rice starch (RS) and blend of rice starch with 10% w/w of stabilized rice bran (SRB) were subjected to extrusion process in a co-rotating twin-screw extruder.
Peng Wang +5 more
semanticscholar +1 more source
Rice starch (RS) and blend of rice starch with 10% w/w of stabilized rice bran (SRB) were subjected to extrusion process in a co-rotating twin-screw extruder.
Peng Wang +5 more
semanticscholar +1 more source