The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream. [PDF]
Food Sci NutrKilinc M, İlkilinc G.
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Structure of Xanthan Hydride. [PDF]
Acta Chemica Scandinavica, 1961 Asbjørn Hordvik +5 more
openaire +1 more source
A Natural Antioxidant-Rich Hydrogel Formulation with <i>Laurus nobilis</i> Hydrosol: Physicochemical and Cosmeceutical Evaluation. [PDF]
GelsJuretić L +4 more
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The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners. [PDF]
FoodsHayakawa Y +8 more
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Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil. [PDF]
MoleculesKowalska M +4 more
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Starch Hydrogel Films with Dual Cross-Linking: Structural and Functional Characterization. [PDF]
ACS OmegaLopes AC, Klosowski AB, Olivato JB.
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The effect of thickeners and performance-enhancing powders on the application characteristics of mascara [PDF]
, 2009 Cottin, Pascale +3 more
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Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products. [PDF]
FoodsChaikwang T, Li H, Siriamornpun S.
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Efficacy of Xanthan-Based Chlorhexidine Gel in Peri-Implant Mucositis Treatment: A Split-Mouth Randomized Clinical Trial. [PDF]
Clin Implant Dent Relat ResCurcio J +6 more
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More than a Thickener: Xanthan Gum as a Vehicle for the Herbicidal Extract of Saussurea lappa and Its Rheological Characterization. [PDF]
Plants (Basel)Mustapha S +3 more
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