Results 211 to 220 of about 42,186 (298)

Rheology and Molecular Mechanisms of Fracturing Fluids: A Comparison of Three Thickener Types-A Case Study. [PDF]

Gels
Xu K, Long J, Liang X, Weng D, Zhu P, Yi Y, Chen Y, Zheng C.   +7 more
europepmc   +1 more source

Microencapsulation of Lactobacillus helveticus L‐6 by Electrostatic Spray Drying: Efficient Preparation and Characterization Analysis

Food Bioengineering, EarlyView.
Superior survival & stability: electrostatic spray drying (ESD) achieved 82% initial viability, retaining 79% survival after 3‐month at 4°C storage. Optimized protection: 70°C drying with resistant dextrin & whey protein preserved 93.5% membrane integrity.
Xiao‐Ting Ye, Yin Zhang, Hao‐Lun Huang, Xin Li, Hong‐Yu Xu, Li‐Juan Chai, Xiao‐Juan Zhang, Jin‐Song Shi, Zhen‐Ming Lu, Zheng‐Hong Xu   +9 more
wiley   +1 more source

Influence of Cashew Agro-Industrial By-Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach. [PDF]

J Food Sci
Nascimento MEND, Mendes JBG, Vasconcelos LV, Sousa JMS, Muniz CR, Teixeira Sá DMA, Andrade FJET.   +6 more
europepmc   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Impact of Encapsulated Thyme, Clove, and Sage Essential Oils on the Antioxidant, Physicochemical, DNA Binding, and Cleaving Properties of Chewing Gum. [PDF]

ACS Omega
Barman B, Budama-Kilinc Y, Kutlu G, Karimidastjerd A, Habibzadeh Khiabani A, Gok B, Basyigit B, Palabiyik I, Konar N, Tornuk F, Toker OS.   +10 more
europepmc   +1 more source

Statement of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to dietary fibre [PDF]

, 2007
Tetens, Inge
core  

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Assessment of the Safety Profile of Purified <i>Pentadesma butyracea (Clusiaceae)</i> Gum Intended as a Pharmaceutical Excipient. [PDF]

J Toxicol
Archer MA, Ofori-Kwakye K, Johnson R, Asiamah EA, Ahlidja W, Ahmed MA, Henneh IT.   +6 more
europepmc   +1 more source