Results 11 to 20 of about 26,249 (312)
The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel and hydrocolloid-based oleogel containing 3.15% sodium caseinate, 0.5% guar gum, and 0.22% xanthan gum with a melting point,
K. Abdolmaleki+5 more
semanticscholar +1 more source
A non-thermal atmospheric pressure plasma jet (APPJ) may stimulate cells and tissues or result in cell death depending on the intensity of plasma at the target; therefore, we herein investigated the effects of non-thermal plasma under non-contact ...
Arya Iswara+10 more
doaj +2 more sources
Physicochemical and Sensory Characteristics of Black Grass Jelly Drink on Variations in Type and Concentration of Hydrocolloids [PDF]
Sokawera Village is a village located in Cilongok District, Banyumas Regency, Central Java Province. The village has one of the most abundant agricultural commodities, namely black grass jelly.
'Abidah, Fitriatun Nur+2 more
core +2 more sources
Evaluation of the Performance of a ZnO-Nanoparticle-Coated Hydrocolloid Patch in Wound Healing
Hydrocolloid dressings are an important method for accelerating wound healing. A combination of a hydrocolloid and nanoparticles (NPs), such as gold (Au), improves the wound healing rate, but Au-NPs are expensive and unable to block ultraviolet (UV ...
V. Le+6 more
semanticscholar +1 more source
Antifungal Activity of Magnesium Oxide and Zirconium Oxide Nanoparticles Incorporated into Alginate Impression Material. In Vitro Study [PDF]
Aims: The aim of this study was to evaluate the antifungal effect of adding nanoparticles with different concentrations into irreversible hydrocolloid impression materials.
Luma M. Al-Nema, Ahmed Asim Al-Ali
doaj +1 more source
This retrospective study aimed to explore the clinical efficacy of chitosan‐based hydrocolloid dressing in treating chronic refractory wounds. A total of 80 patients with chronic refractory wounds were randomly divided into the control group (n = 40) and
Jing Liu, Hong-wu Shen
semanticscholar +1 more source
Improving textural properties of gluten‐free veggie sausage with egg white proteins
This study reported two commercial egg white proteins (P110 and M200) to substitute gluten or xanthan gum in veggie sausages. Study shown M200 could substitute both the gluten and xanthan gum for improving the texture of veggie sausages. Abstract Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label ...
Hefei Zhao+8 more
wiley +1 more source
Inulin‐type fructans and short‐chain fructooligosaccharides are becoming and increasingly common ingredient used in the food industry as fat and sugar replacers and texture modifiers. Yet careful consideration must be given to the type and quantity of fructans used in replacement of fat and sugar in order product integrity while maintaining product ...
Peter Philip James Jackson+2 more
wiley +1 more source
On the basis of current research it was suggested that FPG have anti‐hyperlipidemic potential. Still, the mechanism of actions of FPG as anti‐hyperlipidemic and other therapeutic potential have yet to be explored. Abstract Flaxseed polysaccharide gum (FPG) was extracted through the ultrasound‐assisted process using water as a solvent with a yield ...
Muhammad Nadeem Akhtar+8 more
wiley +1 more source
Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition [PDF]
Jasmine rice flour (JMRF) is one of the most popularly consumed rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low.
Detchewa Pakkawat+4 more
doaj +1 more source