Results 51 to 60 of about 205,110 (205)
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Camel milk was mixed with whey protein concentrate and gum tragacanth to form a stable foam. The foam was dried at 50°C, 60°C, and 70°C using the foam‐mat drying technique. The powder produced at 70°C exhibited the lowest water activity (0.136), highest solubility (0.88), and desirable physicochemical properties, making it a promising shelf‐stable ...
Mohamad Ali Podine +4 more
wiley +1 more source
Thermal Stability of Bio-Polymers and their Blends
Nigerian Journal of Technological Development, 2022 Studies from research have shown that one of the major problems associated with the use of polymers during polymer flooding is polymer degradation. Polymers lose their viscosity as well as their efficiency in the presence of high temperatures. Hence, the
Itohan Eiroboyi, Sun S. Ikiensikimama
doaj
Novel Milk Substitute Based on Pea, Bean and Sunflower Seeds with Natural Bioactive Stabilisers
Plants, 2023 The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus).
Ewa Kulczyk +2 more
doaj +1 more source
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs [PDF]
, 2014 This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum ...
Demirci, Zeynep Ozben +2 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley +1 more source
Optimasi komposisi xanthan gum dan locust bean gum sebagai matriks dalam formulasi tablet lepas lambat metformin HCl dengan metode factorial design [CD-ROM] [PDF]
, 2014 Metformin merupakan salah satu obat antidiabetes yang memiliki waktu paruh 2-6 jam sehingga dapat menyebabkan kepatuhan pasien rendah, untuk itu perlu diformulasi sediaan lepas lambat.
Claudia Renata C.W
core
Evaluation of a Novel, Natural Locust Bean Gum as a Sustained Release and Mucoadhesive Component of Tizanidine Hcl Buccal Tablets [PDF]
, 2015 Mucoadhesive polymers that bind to the gastric mucin or epithelial cell surface are useful in drug delivery for the purpose of increasing the intimacy and duration of contact of drug with the absorbing membrane.
Harikrishnan.V
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The demand for sustainable, functional food packaging from agricultural coproducts such as hulls, meals, fibers, gums, and press residues from pulse and oilseed industries is increasing. These secondary streams from crops such as soybean, canola, hemp, sunflower, lentils, peas, beans, and chickpeas are rich in proteins, polysaccharides, lignin,
Thilini Dissanayake +4 more
wiley +1 more source
Effect of addition of locust bean gum on the characteristics of alginate grains [PDF]
, 2019 This research aims to determine the amount of addition of locust bean gum to produce the best characteristics of alginate grains. The research was conducted in January - February 2018 at the Fisheries Product Processing Laboratory of the Faculty of ...
Afrianto, Eddy +3 more
core
Rheological behaviour of mixed gels of kappa-carrageenan-locust bean gum
, 1993 Mixed gels of the K, Na and Ca-forms of ?-carrageenan and locust bean gum at a total polysaccharide concentration of 1% (w/w) were studied by dynamic viscoelastic measurements. Synergistic effects were only observed for mixed gels with K-?-carrageenan in
Stading, Mats,, Hermansson, Ann-Marie,
core +1 more source