Results 41 to 50 of about 217,149 (212)
Role of Natural Polysaccharides Xanthan GUM-Locust Bean Gum in Per-Oral Druc Delivery Systems [PDF]
, 2010 Xanthan gum is a heteropolysaccaride derived from corn starch and produced by fermentation with the bacteria Xanthomonas campestris. Locust bean gum is a natural hydrocolloid obtained from the seed endosperm of the carob tree (Ceratonia siliqua L.). The
Fudholi, Achmad, Hadisoewignyo, Lannie
core
Rheological description at the minimum gelling conditions of kappa-carrageenan/locust bean gum systems [PDF]
, 1994 Kappa-carrageenan/locust bean gum interactions at the minimum gelling concentration have been studied by dynamic and viscosity measurements at 15°C. Both rheological methods used have been shown to be complementary.
Gonçalves, M.P. +2 more
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Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
wiley +1 more source
Risikovurdering af locust bean gum (E410) med restindhold af ethylenoxid
, 2021 Fødevarestyrelsen har bedt DTU Fødevareinstituttet om en sundhedsmæssig risikovurdering af et restindhold af ethylenoxid på 13 mg/kg i locust bean gum (E410)
Bennekou, Susanne Hougaard +1 more
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Legume Science, Volume 8, Issue 4, December 2026.ABSTRACT This study evaluated the application of a tara gum‐based commercial thickener to formulate texture‐modified lentil soups across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 1–4 for dysphagia management, characterizing their rheological and tribological properties at 5°C, 25°C, and 37°C.
Jasim Ahmed +3 more
wiley +1 more source
BMC Gastroenterology, 2003 Background Most of the previous studies regarding the effects of gel-forming fibres have considered the gastric emptying of liquid or solid meals after the addition of pectin or guar gum.
Björgell Ola +2 more
doaj +1 more source
Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum [PDF]
Preventive Nutrition and Food Science, 2018 The effects of cellulose gums (CG), such as carboxymethyl cellulose (CMC) and hydroxypropyl methylcellulose (HPMC), on the flow and dynamic rheological properties of binary mixtures of xanthan gum (XG) and locust bean gum (LBG) were examined at different XG/LBG/CG mixing ratios (50/50/0, 47.5/47.5/5.0, 45/45/10, and 42.5/42.5/ 15.0).
Jo, Wonjun, Yoo, Byoungseung
openaire +2 more sources
Review on Gelling and Foaming Agents in Food: Mechanism and Applications
Food Science &Nutrition, Volume 14, Issue 10, October 2026.A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa +3 more
wiley +1 more source
Croatian Journal of Food Science and Technology, 2011 The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the
D. Šubarić +6 more
doaj
Food Science &Nutrition, Volume 14, Issue 10, October 2026.We prepared ice cream formulations, including a control with a commercial stabilizer–emulsifier blend at 0.3% and four treatments with 0.3% hyaluronic acid (HA) at different molecular weights (320, 980, 1550, and 2550 kDa), and compared them. Increasing HA molecular weight was associated with increased hardness, improved creaming stability, enhanced ...
Rutvi Joshi +2 more
wiley +1 more source