Results 31 to 40 of about 205,110 (205)
, 2023 Ten non-oral texture attributes of kappa-carrageenan-locust bean gum gels and kappa-carrageenan-locust bean gum-guar gum gels were evaluated in three steps: (1) compressing gels between fingers without breaking; (2) breaking gels between fingers; and (3)
Costell Ibáñez, Elvira +3 more
core +1 more source
A review on natural polymer locust bean gum
World Journal of Biology Pharmacy and Health Sciences, 2023 Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is
Dev Prakash, Rishi Kumar
openaire +2 more sources
Phase diagrams in kappa-carrageenan/locust bean gum systems [PDF]
, 1991 Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric ...
Doublier, J. L. +2 more
core +1 more source
Ultrasonics Sonochemistry, 2023 This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions.
Jiahui Chen +4 more
doaj +1 more source
EVALUATION OF A NOVEL, NATURAL LOCUST BEAN GUM AS A SUSTAINED RELEASE AND MUCOADHESIVE COMPONENT OF TIZANIDINE HYDROCHLORIDE BUCCAL TABLETS [PDF]
, 2015 Mucoadhesive polymers that bind to the gastric mucins or epithelial cell surface are useful in drug delivery for the purpose of increasing the intimacy andduration of contact of the drug with the absorbing membrane.
S, MADHUSUDHAN +2 more
core +1 more source
Effect of Modified Starch on the Properties of Custard Sauce and Its Compound Formula
Shipin gongye ke-ji, 2022 In this paper, the gelatinization characteristics of hydroxypropylwaxy maize distarch phosphate (HWMDP), acetylated waxy maize distarch phosphate (AWMDP) and acetylated waxy maize distarchadipate (AWMDA) were compared with each other.
Chongxuan SHAO +5 more
doaj +1 more source
Beni-Suef University Journal of Basic and Applied Sciences, 2022 Background The colon has a significant site to deliver numerous active materials for colonic diseases. Highly biodegradable polymers hold significant promise among the several techniques available to deliver the drug to the colon.
Rana Mazumder +4 more
doaj +1 more source
Development of recipe and technology of chicken souffle of functional purpose
Новые технологии, 2019 The paper shows the possibility of using polysaccharides: xanthan, guarana, a composite mixture of xanthan gum with guarana (1: 1) and locust bean gum in chicken soufflé technology.
S. Yu. Kozhushko (Makarova) +3 more
doaj +1 more source
Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods
ChemFoodChem, Volume 2, Issue 3, September 2026.This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani +6 more
wiley +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source