Results 321 to 330 of about 57,096 (379)
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Carbohydrate Polymers, 2021
Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear.
Enpeng Li +3 more
semanticscholar +1 more source
Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear.
Enpeng Li +3 more
semanticscholar +1 more source
Chemical Communications, 2006
Employing photodestructible surfactants in gelatin-based aqueous gels presents novel possibilities for controlling colloidal and aggregation properties of surfactant gelatin complexes. Light-triggered breakdown of the gelatin-bound photosurfactant aggregates causes dramatic changes in viscosity and aggregation.
Ana, Vesperinas +4 more
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Employing photodestructible surfactants in gelatin-based aqueous gels presents novel possibilities for controlling colloidal and aggregation properties of surfactant gelatin complexes. Light-triggered breakdown of the gelatin-bound photosurfactant aggregates causes dramatic changes in viscosity and aggregation.
Ana, Vesperinas +4 more
openaire +2 more sources
International Journal of Biological Macromolecules, 2020
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
Gelatin and Non-Gelatin Capsule Dosage Forms
Journal of Pharmaceutical Sciences, 2017Capsules offer an alternate to tablets for oral delivery of therapeutic compounds. One advantage of capsules over tablets is their amenability to deliver not only solids but also nonaqueous liquids and semisolids as a unit dose solid dosage form. Shell component is an essential part of capsule dosage forms.
Rampurna P, Gullapalli +1 more
openaire +2 more sources
International Journal of Biological Macromolecules, 2020
Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is
Cheng Li, Bo Gong
semanticscholar +1 more source
Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is
Cheng Li, Bo Gong
semanticscholar +1 more source
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
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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
Food Chemistry, 2020
Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice ...
Hongyan Li +8 more
semanticscholar +1 more source
Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice ...
Hongyan Li +8 more
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
Carbohydrate Polymers
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters ...
Xudong Yan +4 more
semanticscholar +1 more source
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters ...
Xudong Yan +4 more
semanticscholar +1 more source
, 2020
Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS ...
Fan Xie +3 more
semanticscholar +1 more source
Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS ...
Fan Xie +3 more
semanticscholar +1 more source