Results 251 to 260 of about 36,604 (265)

Xanthan lyase

1998
Dietmar Schomburg, Dörte Stephan
openaire   +1 more source

Cross-linking xanthan and other compounds with glycerol

Food Hydrocolloids, 2015
R Armon
exaly  

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Food Hydrocolloids, 2018
Yongjian Cai, Mouming Zhao, Qiangzhong Zhao   +2 more
exaly  

Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes

Carbohydrate Polymers, 2006
Manop Suphantharika
exaly  

In-depth rheological characterization of genetically modified xanthan-variants

Carbohydrate Polymers, 2019
Jochen Schmid, Volker Sieber
exaly  

Xanthan Gum (in Turkish)

2015
Son 40-50 yıldır birçok hydrophile kolloidler besin sanayiinde geniş bir alanda, değişik amaçlar için kullanılır olmuştur. Bu kolloidler besin sanayiinden başka farmakolojide, kozmetik sanayiinde, harp ve fotoğrafçılık sanayiinde de kullanmaktadır. Doğal kaynaklı olabildikleri gibi yapay olarak da elde edilebilirler.
openaire   +1 more source

Effective variables on production and structure of xanthan gum and its food applications: A review

Biocatalysis and Agricultural Biotechnology, 2017
Kianoush Khosravi-Darani
exaly  

Xanthan gum in batters

Canadian Institute of Food Science and Technology Journal, 1985
D. Teague Gail, R. Burgum Daniel
openaire   +1 more source

Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt

LWT - Food Science and Technology, 2017
Li Chen, Guowei Shu, He Chen
exaly  

Xanthan Gum Solution

2021
openaire   +1 more source