Results 221 to 230 of about 25,502 (314)

Study on the Effect of Structural Modification of Xanthan Gum on Its Synergistic Gelation Performance with Locust Bean Gum. [PDF]

Molecules
Wu Y, Wang W, Zhang Y, Zhang Y, Zhou S, Dong X.   +5 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten‐Free Bread: A Study of Physical Characteristics, Texture, and Nutrition

Fetriyuna Fetriyuna, Annisa Nur Salma, Putri Widyanti Harlina, Vira Putri Yarlina, Ratna Chrismiari Purwestri   +4 more
openalex   +1 more source

Highly biodegradable, thermostable eutectogels prepared by gelation of natural deep eutectic solvents using xanthan gum: preparation and characterization

, 2020
Chaoxi Zeng, Haiyang Zhao, Zheng Wan, Qian Xiao, Huiping Xia, Shiyin Guo   +5 more
openalex   +2 more sources

The Physicochemical Properties of TEMPO-Mediated Oxidized Xanthan Gum and Their Contribution to the Stability of Acidified Milk Drinks. [PDF]

Foods
Liu J, Zhang Y, Zhang Y, Wang W, Liu Y, Wu Y, Luo J, Zhou S, Dong X.   +8 more
europepmc   +1 more source

Utilization of Rice Flour and Soy Flour with the Addition of Xanthan Gum for Making Gluten-Free White Bread

Ratna Yulistiani, Peni Ambarwati, Yunita Satya Pratiwi, Muhammad Rosyid Wardianto   +3 more
openalex   +2 more sources

Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods. [PDF]

Food Chem X
Li F, Xing B, McClements DJ, Zhang R.
europepmc   +1 more source

Strength and Degradation Characteristics of Zein Biopolymer-Treated Sands Under Wetting-Drying Cycles. [PDF]

Polymers (Basel)
Babatunde QO, Yeo W, Byun YH.
europepmc   +1 more source

Impact of Sustainable Manufacturing Processes on the Rheological and Microstructural Stability of Biopolymer-Stabilized Oil-in-Water Emulsions. [PDF]

Gels
Lartigue M, Dang C, Saure C, Cambos S, Roso A.   +4 more
europepmc   +1 more source