Results 81 to 90 of about 9,947 (284)

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

International Dairy Journal, 2019
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification.
Irene A. Rubel, Carolina Iraporda, A. Gallo, G. D. Manrique, D. Genovese   +4 more
semanticscholar   +1 more source

Prosthetic designs for complete dentures manufactured using contemporary 3D printing techniques: A case series with clinical, design, and laboratory considerations

Journal of Prosthodontics, EarlyView.
Abstract Advancements in additive manufacturing have enabled the precise fabrication of complete dentures using modern photopolymers and diverse 3D printing techniques. These innovations have transformed removable prosthodontics by allowing clinicians to design and manufacture highly customized prostheses to manage difficult anatomical and esthetic ...
Francisco X. Azpiazu‐Flores, Abdullah M. Aldosari, Paola C. Saponaro, Kedith Sawangsri, Wei‐Shao Lin   +4 more
wiley   +1 more source

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility

Foods, 2020
This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source.
Maria Espert, Teresa Sanz, Ana Salvador
doaj   +1 more source

Implementing 3D‐printed indexing devices and contemporary scanning techniques for complete‐arch implant‐supported rehabilitations: A clinical case report

Journal of Prosthodontics, EarlyView.
Abstract A sixty‐eight‐year‐old male presented to the dental clinic seeking a complete mouth rehabilitation. He exhibited generalized dental caries, dental staining, cervical lesions, fremitus, and anterior wear. After declining tooth‐retaining options, he elected full‐mouth extractions with immediately loaded implant‐supported prostheses.
Francisco X. Azpiazu‐Flores, Metavi Phuckdeedindan, Abdullah M. Aldosari, Chao‐Chieh Yang, Dean Morton, Wei‐Shao Lin   +5 more
wiley   +1 more source

Chemical Compositions of Hydrocolloids Produced from Nutlets of Salvias

, 2018
Hydrocolloids of three species of Salvias (S. miltiorrhiza, S. sclarea and S. viridis) was analyzed their chemical compositions after isolation of hydrocolloids from seed coats.
Indrarti, Lucia, Sakamoto, Masahiro, Yudianti, Rike, Azuma, Jun-ichi, Karina, Myrtha   +4 more
core   +1 more source

Antimicrobial activity, in millimeters, of Irreversible Hydrocolloids against C. albicans

, 2023
<p>Antimicrobial activity, in millimeters, of Irreversible Hydrocolloids incorporated with against C.
Rakhi Shinde
core   +1 more source

Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System

Foods, 2020
The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in ...
Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, Costantino Fadda   +5 more
doaj   +1 more source

Dermatological Adverse Events Associated With Lapatinib Treatment in Dogs With Urothelial Carcinoma: A Retrospective Study

Veterinary Dermatology, EarlyView.
Lapatinib is widely used in human oncology; however, dermatological adverse events (DAEs) are common and have been correlated with treatment efficacy. In veterinary medicine, lapatinib use in combination with piroxicam has been shown to be effective in treating canine urothelial carcinoma (UC); however, the incidence and prognostic significance of DAEs
Kosuke Horita, Tomohiro Yonezawa, Yasuyuki Momoi, Shingo Maeda   +3 more
wiley   +1 more source

Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The graphical abstract illustrates the development of a low‐fat, cholesterol‐free mayonnaise formulated using chia seed mucilage and whey protein as functional ingredients. Chia seed mucilage acts as a natural hydrocolloid, enhancing viscosity, water‐holding capacity, and emulsion stability, while whey protein contributes to emulsification and ...
Abdollah Yousefi Sabet, Ashkan Jebelli Javan, Masoumeh Moslemi, Ali Mahdavi   +3 more
wiley   +1 more source

Thickened fluids classification based on the rheological and tribological characteristics

Applied Rheology, 2023
Poursani Parisa, Razavi Seyed M. A.
doaj   +1 more source