Results 21 to 30 of about 5,251 (180)
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
Czech Journal of Food Sciences, 2006 The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and ...
Jurislav Babić +5 more
doaj +1 more source
Detection of Carrageenan in Cheese Using Lectin Histochemistry
Applied Sciences, 2021 Carrageenan is a substance widely used as an additive in the food industry. Among other things, it is often added to processed cheese, where it has a positive effect on texture.
Marie Bartlová +3 more
doaj +1 more source
Skin‐Interfaced Therapeutic Patches for Wound Fluid Management and Transdermal Drug Delivery
Advanced Healthcare Materials, EarlyView.This study presents an integrated skin‐interfaced device combining microfluidics, hydrogel film technology, flexible electronics, and iontophoresis‐based transdermal delivery of PDRN to enhance wound healing. The device effectively manages wound fluid, maintains optimal moisture, and non‐invasively delivers therapeutic drugs.
Dongjun Han +5 more
wiley +1 more source
A Critical Review of the Microbial Exopolysaccharide Xanthan [PDF]
Chemical and Biochemical Engineering QuarterlyXanthan gum, a microbial exopolysaccharide produced by Xanthomonas campestris, exhibits exceptional rheological behavior, structural versatility, and environmental resilience, making it indispensable across food, pharmaceutical, cosmetic, and industrial ...
P. Wintersteller, A. Huber, M. Koller
doaj +1 more source
Oxygen and ROS Delivery for Infected Wound Healing and Future Prospects
Advanced Healthcare Materials, EarlyView.Bacterial infection is a major driver of delayed wound healing and postsurgical readmissions; with rising antibiotic resistance, solid peroxide–releasing biomaterials offer sustained delivery of ROS/O2 for antimicrobial control and microenvironmental modulation.
Ayden Watt +7 more
wiley +1 more source
Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
International Journal of Food Science, 2014 Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads.
Maria Eduardo +2 more
doaj +1 more source
Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.We demonstrate the direct‐laser patterning of a gold thin film on polymethyl methacrylate to fabricate a temperature sensor for dentures. The temperature sensor‐embedded smart dentures are evaluated in an oral environment, enabling in‐situ monitoring for elderly healthcare.
Han Ku Nam +7 more
wiley +1 more source
Wound Repair Using PVA–CA Electrospun Dressings and Cold Plasma In Vivo
Journal of Applied Polymer Science, EarlyView.In vivo wound healing evaluation of different treatments in a murine excisional wound model. (a) Representative photographs of wound closure at 3, 7, and 14 days post‐treatment for the different groups: Control, PVA‐CA, PVA‐CA‐Ag, NTP, PVA‐CA‐NTP, and PVA‐CA‐Ag‐NTP. (b) Experimental design showing six treatment groups with n = 18 wounds per group.
Jonalba M. Pereira +6 more
wiley +1 more source
Current Research in Food ScienceHydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the ...
Tiantian Huang +6 more
doaj +1 more source
Czech Journal of Food Sciences, 2001 FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements.
J. Čopíková +4 more
doaj +1 more source