Results 81 to 90 of about 33,945 (212)
Preparation of guar gum hydrogels
, 2021 Introduction: Hydrogels have existed for more than half century, they are unique, consist of a self-supporting, water-swollen three-dimensional (3D) viscoelastic network which permits the diffusion and attachment of molecules (1). Hydrogels are more elastic and stronger, and they are easy to modify.
Namburu Srikanth, Kumar, Anitha C
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Smart Biomaterials and Dressings for the Treatment of Chronic Inflammatory Skin Diseases
Rare Metals, EarlyView.ABSTRACT Chronic inflammatory skin diseases, encompassing immune‐inflammatory conditions and infection‐associated dermatoses, pose significant clinical challenges due to high prevalence, recurrence, and therapeutic resistance, affect over 30% of the global population.
Zehao Lan +5 more
wiley +1 more source
The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model [PDF]
, 2019 © The Author(s) 2019 Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in ...
Cook, Michael T. +5 more
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The Milbank Quarterly, EarlyView.Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT +2 more
wiley +1 more source
Insect Science, EarlyView.Two spontaneous mutations in pupae of the West Indian fruit fly Anastrepha obliqua, named bp and sp, were isolated and studied. The bp mutation was selected, and using two types of Y‐autosoma l translocation inducers and an appropriate crossing scheme, two genetically sexed strains based on pupa l color were developed for the first time in this species,
Daisy P. Cárdenas‐Enríquez +5 more
wiley +1 more source
Perceived thickness and creaminess modulates the short-term satiating effects of high protein drinks [PDF]
, 2013 Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by
Anne Lluch +8 more
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Coloration Technology, EarlyView.Abstract Plants and their extracts have been used for dyeing fabrics, skin and hair for thousands of years and have been experiencing a revival in the last years due to increasing health risks arising from oxidative hair dye precursors. We developed a novel two‐step method to dye keratin fibres based on in situ formed silver nanoparticles including a ...
Julia K. Hachmann +4 more
wiley +1 more source
Strength and Micro-Mechanism of Guar Gum–Palm Fiber Composite for Improvement of Expansive Soil
FibersThis study investigates the improvement effect and micro-mechanism of guar gum and palm fibers, two eco-friendly materials, on expansive soil. The study uses disintegration tests, unconfined compressive strength tests, triaxial compression tests, and SEM
Junhua Chen +6 more
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Jurnal Teknologi dan Industri Pangan, 2013 The objectives of this research were to (1) investigate the effect of feeding rate on elongation, cooking loss, and microstructure of wet corn noodle properties and (2) investigate the effect of guar gum on elongation, cooking loss, hardness, and sensory
Tjahja Muhandri* +2 more
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Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]
, 2017 The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena) +3 more
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