Czech Journal of Food Sciences, 2018 Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM).
Na XIAN, Guohua HU
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Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2021 Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil.
Hassan Sabbaghi
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Effect of the initial glycerol concentration in the medium on the xanthan biosynthesis [PDF]
Acta Periodica Technologica, 2014 This study is concerned with the effect of different initial glycerol concentrations in the medium on xanthan production by Xanthomonas campestris ATCC 13951.
Rončević Zorana Z. +4 more
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Ice-Templated and Cross-Linked Xanthan-Based Hydrogels: Towards Tailor-Made Properties
Gels, 2023 The use of polysaccharides with good film-forming properties in food packaging systems is a promising area of research. Xanthan gum (XG), an extracellular polysaccharide, has many industrial uses, including as a common food additive (E415).
Irina Elena Raschip +4 more
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Fabrication of salt–hydrogel marbles and hollow-shell microcapsules by an aerosol gelation technique [PDF]
, 2014 We designed a new method for preparation of liquid marbles by using hydrophilic particles. Salt–hydrogel marbles were prepared by atomising droplets of hydrogel solution in a cold air column followed by rolling of the collected hydrogel microbeads in a ...
Mehl, Georg H. +4 more
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Pharmaceutics, 2023 Photodynamic therapy (PDT) recently has been shown as a promising option in the treatment of premalignant lesions of the soft oral tissues. Effective delivery of photosensitizer is challenging due to poor drug adherence to the oromucosal epithelium.
Emilia Szymańska +8 more
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The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model [PDF]
, 2019 © The Author(s) 2019 Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in ...
Cook, Michael T. +5 more
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The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانThe sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The application of edible coatings has attracted much interest because they are effective in prolonging the shelf life of fruits.
Dara Rezakhani +2 more
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The size and polydispersity of silica nanoparticles under simulated hot spring conditions [PDF]
, 2008 The nucleation and growth of silica nanoparticles in supersaturated geothermal waters was simulated using a flow-through geothermal simulator system. The effect of silica concentration ([SiO2]), ionic strength (IS), temperature (T) and organic additives ...
Benning +6 more
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A consistent dimensional analysis of gas–liquid mass transfer in an aerated stirred tank containing purely viscous fluids with shear-thinning properties [PDF]
, 2012 This paper deals with gas–liquid mass transfer in an aerated stirred tank containing Newtonian or shearthinning fluids. The aim is to demonstrate that, for a given mixing system, an unique dimensionless correlation gathering all the mass transfer rates (
Delaplace, Guillaume +3 more
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