Results 41 to 50 of about 21,880 (277)
Gels, 2023 Soy-based yoghurt alternatives were highly requested by consumers over the last few years. However, their texture does not always fulfil consumers’ demands as such yoghurt alternatives are often perceived as too firm or too soft, sandy, or fibrous.
Gabriela Itziar Saavedra Isusi +3 more
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Computational Modelling of Water Transport in Hydrocolloid Wound Dressing, DuoDERMⓇ CGF, and Design Recommendations [PDF]
, 2015 Hydrocolloids, and further hydrogels, have arisen as attractive next-generation wound dressings because of their modularity and ability to retain moisture. Hydrocolloids, like DuoDERM Ⓡ CGF, are intended for partial and full thickness wounds.
Cabot, Jackson +4 more
core +1 more source
Effect of the plasticizer on permeability, mechanical resistance and thermal behaviour of composite coating films [PDF]
, 2013 Thin layer deposit of a composite material on solid particle surfaces used in the food industry aims to ensure the protection of food powder against aggressive environments such as amoist atmosphere.
Diguet, Sylvain +3 more
core +2 more sources
FoodsProbiotics offer numerous health benefits; however, preserving their viability during processing and storage remains a major challenge. This study investigates the electrospinning of gelatin/dextran (GE/DEX) water-in-water (W/W) emulsions for ...
Yuehan Wu +5 more
doaj +1 more source
Contemporary Clinical Dentistry, 2018 Purpose: To overcome the poor dimensional stability of irreversible hydrocolloids, alternative materials were introduced. The dimensional changes of these alternatives after delayed pouring are not well studied and documented in the literature.
Preethi Kusugal +5 more
doaj +1 more source
Cumhuriyet Dental Journal, 2017 The aim of this study was to evaluate the effects of brand, holding solution and storage periods on dimensional stability of irreversible hydrocolloid impression materials.Impressions were taken from a master maxillary typodont, using a newly designed ...
Nurhat Özkalaycı +2 more
doaj +1 more source
Journal of Applied Food Technology, 2021 This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and ...
Vinny Dwi Octavianti +2 more
doaj +1 more source
FoodsProbiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract,
Yuehan Wu +5 more
doaj +1 more source
Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]
Shipin KexueIn this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and
SUN Yujia, LI Diming, LIU Yantao, LI Pengfei, SUN Fusheng, ZHANG Yan, YANG Nan
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Obtaining dry protein concentrates from secondary gelatin products
Новые технологии, 2021 The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the
R. A. Voroshilin +2 more
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