Strong deformation of ferrofluid-filled elastic alginate capsules in inhomogenous magnetic fields [PDF]
Langmuir 34, 13534-13543 (2018), 2019 We present a new system based on alginate gels for the encapsulation of a ferrofluid drop, which allows us to create millimeter-sized elastic capsules that are highly deformable by inhomogeneous magnetic fields. We use a combination of experimental and theoretical work in order to characterize and quantify the deformation behavior of these ferrofluid ...
Kierfeld, Jan +3 more
arxiv +4 more sources
Immobilization of myoglobin in sodium alginate composite membranes [PDF]
Polímeros, 2015 The immobilization of myoglobin in sodium alginate films was investigated with the aim of evaluating the protein stability in an ionic polymeric matrix. Myoglobin was chosen due to the resemblance to each hemoglobin tetramer.
Katia Cecília de Souza Figueiredo +4 more
doaj +4 more sources
Evaluation of Microencapsulation of The UFV-AREG1 Bacteriophage in Alginate-Ca Microcapsules using Microfluidic Devices [PDF]
, 2017 The indiscriminate use of antibiotics and the emergence of resistant microorganisms have become a major challenge for the food industry. The purpose of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium alginate matrix using microfluidic devices and to study the viability and efficiency of retention. The microcapsules were added
Batalha, Laís S. +6 more
arxiv +4 more sources
Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt [PDF]
FoodsThis study investigates the oral processing characteristics and application of soybean fiber and sodium alginate microgel in enhancing the texture and sensory attributes of low-fat yogurt.
Cunshe Chen +4 more
doaj +2 more sources
Effects of edible film of sodium alginate on quality changes of dressed kilka in frozen storage [PDF]
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2011 The likely effects of sodium alginate edible coating on the quality of dressed kilka fish in the frozen storage was investigated. Sodium alginate edible coating was prepared in four concentrations (0.25, 0.75, 1.25, and 1.75%). Then, dressed kilka fish
A. Khanedan email ; A.A. Motallebi; A.A. Khanipour
doaj +2 more sources
Efficacy of microencapsulated nisin with sodium alginate and chitosan on biofilm formation in Listeria monocytogenes [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2022 Listeria monocytogenes is a foodborne pathogen the cause of listeriosis that has long-term survival due to biofilm formation. This study aimed to investigate the efficacy of nisin 102 IU/ml, encapsulated nisin with chitosan and sodium alginate on biofilm
S. Babakhani +3 more
doaj +1 more source
Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream [PDF]
E3S Web of Conferences, 2020 This study aimed to increase the texture stability of Spirulina ice cream by addition of double stabilizers, sodium alginate and κcarrageenan. This study used Completely Randomized Design (CRD) with 6 treatments; N1 (sodium alginate 0,1%), N2 (sodium ...
Farhah Anisa Nada, Ekantari Nurfitri
doaj +1 more source
Shipin gongye ke-ji, 2023 Sodium alginate is a natural polysaccharide material with good gel properties. Presently, the sodium alginate-based gel beads prepared by gel properties are mainly used as microcapsules in the encapsulation of probiotics, the immobilization of cells and ...
Xiaoye YANG, Shufeng MA, Liqiang WANG
doaj +1 more source
Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution [PDF]
فناوریهای جدید در صنعت غذا, 2023 One of the recent uses of sonication is to change the composition and structural properties of hydrocolloids. This study aimed to examine the impacts of sonication at different intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the ...
Fakhreddin Salehi, Moein Inanloodoghouz
doaj +1 more source
Stability of encapsulated Lactobacillus rhamnosus GG in cocoa (Theobroma cacao L.) juice [PDF]
Acta Periodica Technologica, 2020 This study investigated the stability of Lactobacillus rhamnosus GG (LGG) in cocoa juice. Lactobacillus rhamnosus GG was encapsulated separately with sodium alginate and sodium alginate+gum Arabic, and incorporated into cocoa pulp juice.
Ezekiel Olufunke O. +2 more
doaj +1 more source