Results 51 to 60 of about 41,405 (250)
ChemFoodChem, EarlyView.Insoluble biopolyelectrolyte complexes formed between blackberry anthocyanins and λ‐carrageenan are investigated. Optimal complexation occurs at low carrageenan ratios and acidic pH, producing porous hydrogel‐like structures with enhanced thermal stability.
Tomás Garrido +5 more
wiley +1 more source
Physicochemical properties of Polygonum multiflorum Thunb. root powder produced with different carrier agents [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2018 Polyphenol is a valuable compound found in plants. Unfortunately, it is quite sensitive to heat, light and oxygen in the air. This is a disadvantage making the storage of these compounds for longer periods of time difficult.
Quoc Le Pham Tan, Muoi Nguyen Van
doaj +1 more source
Variasi Rasio Bahan Penstabil Cmc (Carboxy Methyl Cellulose) Dan Gum Arab Terhadap Mutu Velva Alpukat (Parsea Americana Mill.) [PDF]
, 2017 The purpose of this research to obtain the best concentration ratio of stabilizer CMC and gum arabic in making of avocado velva. This research used Completely Randomized Design (CRD) with five treatments and three replications followed by DNMRT test at 5%
Effendi, R. (Raswen) +2 more
core
Food Bioengineering, EarlyView.Superior survival & stability: electrostatic spray drying (ESD) achieved 82% initial viability, retaining 79% survival after 3‐month at 4°C storage. Optimized protection: 70°C drying with resistant dextrin & whey protein preserved 93.5% membrane integrity.
Xiao‐Ting Ye +9 more
wiley +1 more source
Friction, 2020 In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel.
Heng Xiao +5 more
doaj +1 more source
Double-walled carbon nanotube dispersion via surfactant substitution [PDF]
, 2009 A new approach for the stabilisation of double-walled carbon nanotubes in aqueous media was developed. A low molecular weight surfactant was used in the first stage for the debundling of the nanotubes followed by substitution with a higher molecular ...
Datsyuk, Vitaliy +6 more
core +3 more sources
Food Chemistry International, EarlyView.Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Application of Gum Arabic on the Geotechnical Properties of Subgrade Materials
Acta Technica JaurinensisThis study investigates the impact of Gum Arabic on the geotechnical properties of subgrade soil materials, a non-traditional soil stabilization technique.
Wasiu O. Ajagbe +5 more
doaj +1 more source
Process optimization and kinetics of arabinose preparation by dilute acid hydrolysis
Shipin yu jixie, 2023 Objective: Preferred biomass hydrolysis for preparation of arabinose and its kinetic analysis during the hydrolysis process. Methods: Single factor experiment and response surface methodology were used to optimize the conditions for the preparation of ...
TIAN Long, TONG Fen-fei
doaj +1 more source
Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents [PDF]
, 2013 The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique ...
Anarjan, Navideh, Tan, Chin Ping
core +1 more source