Results 31 to 40 of about 217,149 (212)

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, Ying TIAN, Yi LI, Jianjun DAI, Yan HONG, Yi TONG   +5 more
doaj   +1 more source

Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gum

, 2018
Employing in situ particle tracking microrheology to clarify the casein–locust bean gum interactions in a w/w emulsion system.
Thomas Moschakis, Eric Dickinson, Nikos Chantzos, Costas G. Biliaderis   +3 more
core   +1 more source

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

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, Xianming Zeng, Xiaomei Sun, Guanghong Zhou, Xinglian Xu   +4 more
doaj   +1 more source

Satranidazole-loaded chitosan/locust bean gum/xanthan gum polysaccharide composite multiunit pellets for colon targeting: in vitro–in vivo investigation

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, Beduin Mahanti, Subhabrota Majumdar, Rabindranath Pal, Nilanjan Pahari   +4 more
doaj   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Effect of locust bean gum and konjac glucomannan on the conformation and rheology of agarose and κ-carrageenan

, 1995
Mixing with locust bean gum (LBG) induces obvious gel-like character in very dilute solutions of K+ kappa-carragenan
R. K. Richardson, Goycoolea, F.M., F. M. Goycoolea, Gidley, M.J., M. J. Gidley, Morris, E.R., Richardson, R.K., E. R. Morris   +7 more
core   +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, V, HARIKRISHNAN, A, SANTHIAGU   +2 more
core   +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), I. V. Ishmurzin, G. E. Rysmukhambetova, L. V. Karpunina   +3 more
doaj   +1 more source

Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures. [PDF]

Food Sci Biotechnol, 2019
The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G'), and loss ...
Jo W, Yoo B.
europepmc   +4 more sources

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source