Results 141 to 150 of about 25,502 (314)
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy +3 more
wiley +1 more source
Polysaccharide gum matrix tablets for oral controlled delivery of Cimetidine
, 2010 Matrix-based tablets using 40 %w/w grewia gum were prepared by direct compression to contain cimetidine as novel drug. The formulations were compared with similar formulations using hydroxypropyl methylcelluose (Methocel®), gum arabic, carboxy ...
Conway, Barbara R +3 more
core
Xanthan–Polyurethane Conjugates: An Efficient Approach for Drug Delivery
The antifungal agent, ketoconazole, and the anti-inflammatory drug, piroxicam, were incorporated into matrices of xanthan or oleic acid-esterified xanthan (Xn) and polyurethane (PU), to develop topical drug delivery systems.
Iuliana Spiridon +4 more
core +1 more source
Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
The performance of locally produced xanthan gum in drilling mud [PDF]
, 2008 Xanthan gum is one of the important mud additives nowadays which acts as viscosifier. Currently, Malaysia oilfields mainly are using imported xanthan gum from China, which is very expensive due to towering demand. Therefore, this research project focused
Lim, P. S., Ismail, I.
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigated the viability of probiotic Bifidobacterium animalis subsp. lactis and Lactobacillus gasseri in a dietetic ice cream matrix. Overall, the findings suggest that the stevia‐sweetened cocoa ice cream matrix can serve as a promising synbiotic frozen carrier for maintaining probiotic viability, while retaining acceptable functional ...
Tulay Ozcan +4 more
wiley +1 more source
Erodibility of Sand-Silt-Xanthan Gum Mixtures
The high frequency of earthen embankment failure recorded during floods has led to the general rule that embankments should not be overtopped. This notwithstanding, overtopping cannot be entirely avoided particularly during extreme events, such as winter
Kotey, Edwin
core
Soy protein-xanthan gum interaction:stability and rheology
, 1987 This study investigated the effects of ionic strength, pH, gum concentration, and protein type on protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were ...
Ashayeri, Diane L.
core