Study of Catalyst of Citric Acid Crosslinking on Locust Bean Gum. [PDF]
HCl, H2SO4, and potassium persulfate (PPS) were studied as catalysts of the process of citric acid (CA) crosslinking on locust bean gum (LBG). The copolymer (CA-c-LBG) obtained was characterized by its viscosity, pH, FTIR, NMR and SEM.
Fudholi, Achmad +3 more
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A Contribution to Improve Barrier Properties and Reduce Swelling Ratio of κ-Carrageenan Film from the Incorporation of Guar Gum or Locust Bean Gum. [PDF]
Wang R, Zhang S, Liu S, Sun Y, Xu H.
europepmc +1 more source
Characterization of Sodium Alginate-Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging. [PDF]
Cheng H, Cao J, Liu W, Mei J, Xie J.
europepmc +1 more source
Effect of Melissa officinalis L. Essential Oil Nanoemulsions on Structure and Properties of Carboxymethyl Chitosan/Locust Bean Gum Composite Films. [PDF]
Yu H, Zhang C, Xie Y, Mei J, Xie J.
europepmc +1 more source
Locust Bean Gum Nano-Based Hydrogel for Vaginal Delivery of Diphenyl Diselenide in the Treatment of Trichomoniasis: Formulation Characterization and In Vitro Biological Evaluation. [PDF]
Reis FPD +5 more
europepmc +1 more source
Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix. [PDF]
Li C +5 more
europepmc +1 more source
Fenugreek Is Superior to Guar Gum, Locust Bean Gum and Tara Gum for Metabolic Health: A Systematic Review. [PDF]
Juhász AE +3 more
europepmc +1 more source
Locust bean gum adsorption onto softwood kraft pulp fibres: isotherms, kinetics and paper strength. [PDF]
Chen J, Beatson RP, Trajano HL.
europepmc +1 more source
Fabrication of Zinc Oxide Nanoparticles Encapsulated Locust Bean Gum for Wound Healing: In Vitro/In Vivo and Molecular Docking Approach. [PDF]
Mehreen S +4 more
europepmc +1 more source
The effect of the interaction of iota-carrageenan (ICG) or lambda-carrageenan (LCG) with locust bean gum and carboxymethylcellulose on the properties of ice cream was studied employing a mixture design approach. A model formulation was employed with of 5%
Husna Zayadi
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