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
core +1 more source
International Journal of Biological Macromolecules, 2022 A 56-day feeding trial was conducted to assess the effects of different viscous guar gum on the growth, intestinal flora, and intestinal health of Micropterus salmoides.
Yu Liu +5 more
semanticscholar +1 more source
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
doaj +1 more source
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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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
core +1 more source
Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits [PDF]
, 2016 An experiment was conducted to study the effect of post-harvest application of different edible coatings like Chitosan (0.5%, 1.0%, 2.0%), Guar gum (1%, 1.5%, 2%), Gum tragacanth (1.0%, 1.5%, 2.0%) on shelf life and quality of cv. BAU ber.
Bhowmick, Nilesh +4 more
core +2 more sources
ACS Omega, 2021 The increasing energy demand has prompted engineers to explore deeper wells where rich oil and gas reserves exist. However, the high-temperature and high-salt conditions have impeded the further application of traditional water-based fracturing fluids in
Xiaoqin Cao +6 more
semanticscholar +1 more source
Assessment of aged biodegradable polymer-coated nano-zero-valent iron for degradation of hexahydro-1,3,5-trinitro-1,3,5-triazine (RDX) [PDF]
, 2016 BACKGROUND: This study reports on the effects of aging on suspension behavior of biodegradable polymer-coated nano-zero-valent iron (nZVI) and its degradation rates of hexahydro-1,3,5-trinitro-1,3,5-triazine (RDX) under reductive conditions. The polymers
Wazne, Mahmoud, Xiao, Ru
core +1 more source
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
doaj +1 more source
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
doaj +1 more source