Applied Sciences, 2022 The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted
Yaseen Galali, Gail Rees, Victor Kuri
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Effect of molecular weight on the ability of guar gum to enhance "weak gel" rheology of microdispersed oxidised cellulose (MDOC) [PDF]
, 2017 MDOC comprises small, essentially insoluble, particles which associate to form “weak gel” networks at concentrations above ∼4 wt%. Association is promoted by guar gum, causing an increase in G′ at low levels of addition and a decrease at higher ...
Agoub, Agoub A. +2 more
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Effect of Guar Gum on 3D Printing Properties of Purple Sweet Potato Gels
Shipin gongye ke-ji, 2023 In order to develop nutrient rich personalized food, the effects of different guar gum concentrations on rheological, gelation, 3D printing, microstructural properties and functional groups of purple sweet potato gels were explored by rheological ...
Lei CAI +6 more
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Efek Penambahan -Galaktosidase Famili 27 Glikosida Hidrolase Bacillus Halodurans terhadap Kekentalan Guar Gum [PDF]
, 2008 Penelitian ini bertujuan untuk mempelajari aktivitas protein hasil translasi gen a-galaktosidase dari Bacillus halodurans famili 27 glikosida hidrolase dengan cara mengamati pengaruh penambahan protein terhadap kekentalan larutan guar gum. Penelitian ini
Anggraeni, A. A. (Andian)
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Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum [PDF]
, 2016 The individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box–Behnken response surface design.
Bhuyan, Deep Jyoti +7 more
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Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology : comparison with guar gum and locust bean gum [PDF]
, 2010 The rheological behaviour, under steady and dynamic shear and extensional conditions, of two nonconventional galactomannans isolated from Gleditsia triacanthos and Sophora japonica is determined and compared to those of locust bean gum and guar gum ...
Bourbon, A. I. +6 more
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Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese [PDF]
, 2011 In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk.
AH Clark +27 more
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Вавиловский журнал генетики и селекции, 2019 Galactomannan (gum), a water-soluble polysaccharide, is widely used as a gelling agent in liquids, including in the oil and gas industry for hydraulic fracturing.
I. V. Kruchina-Bogdanov +9 more
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Molecules, 2021 Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions.
Selene Yadira Gonzalez Toledo +1 more
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Re‐evaluation of guar gum (E 412) as a food additive
EFSA Journal, 2017 The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of guar gum (E 412) as a food additive. In the EU, guar gum was evaluated by the Joint FAO/WHO Expert Committee on Food Additives (
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +27 more
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