Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 In this study, the effect of four hydrocolloids (guar gum, xanthan gum, carboxylmethylcellulose, and hydroxypropylmethylcellulose), in three concentrations (0.1, 0.5, 1 % w/w) as bread improvers, on staling rate of Barbari bread was investigated.
G. Maleki, J. Mohammadzade Milani
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Incorporation of extracellular polysaccharide produced by Xanthomonas campestris into milk powders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 2003 The purpose of the research was to investigate the functional properties of milk powders following exopolysaccharide (EPS) addition to milk solutions and their subsequent spray-drying.
Sharpe, Hamish
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Interconnected Porous Hydrogels with Tunable Anisotropy Through Aqueous Emulsion Bioprinting
Advanced Functional Materials, EarlyView.A 3D bioprintable microporous bioink is developed using an aqueous two‐phase system (ATPS) composed of extracellular matrix (ECM) mimetic biopolymers. The ATPS bioink enables the fabrication of interconnected porous architectures with up to 70% porosity, supporting long‐term cell viability and 3D cell alignment, enabling a simultaneous generation of ...
Hugo Edgar‐Vilar +4 more
wiley +1 more source
Development of recipe and technology of chicken souffle of functional purpose
Новые технологии, 2019 The paper shows the possibility of using polysaccharides: xanthan, guarana, a composite mixture of xanthan gum with guarana (1: 1) and locust bean gum in chicken soufflé technology.
S. Yu. Kozhushko (Makarova) +3 more
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Production of xanthan gum by the native strain of Xanthmonas citri in whey medium and evaluation of its physicochemical properties [PDF]
Biological Journal of Microorganism, 2019 Introduction: Xanthan is an extracellular polysaccharide produced by Xanthomonas genus. Because of high viscosity and other properties, this gum is used in various industries.
Roya Moravej +3 more
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Electrospinning of Xanthan Polysaccharide [PDF]
Macromolecular Materials and Engineering, 2017 Electrospun pure xanthan polysaccharide nanofibers are prepared using formic acid as a solvent. Morphological studies by scanning electron microscopy show that uniform fibers with average diameters ranging from 128 ± 36.7 to 240 ± 80.7 nm are formed depending on the polysaccharide concentration (0.5 to 2.5 wt/vol%).
Elhamalsadat Shekarforoush +4 more
openaire +1 more source
Bioprinting Organs—Science or Fiction?—A Review From Students to Students
Advanced Healthcare Materials, EarlyView.Bioprinting artificial organs has the potential to revolutionize the medical field. This is a comprehensive review of the bioprinting workflow delving into the latest advancements in bioinks, materials and bioprinting techniques, exploring the critical stages of tissue maturation and functionality.
Nicoletta Murenu +18 more
wiley +1 more source
Effect of carbon sources on xanthan production by Xanthomonas spp. isolated from pepper leaves [PDF]
Food and Feed Research, 2019 Xanthan is the most important microbial exopolysaccharide used in different branches of food and non-food industry. Due to high consumption of glucose and sucrose, usually utilized carbon sources in many bioprocesses, the most prominent research in ...
Rončević Zorana Z. +6 more
doaj
Advanced Healthcare Materials, EarlyView.Next‐Generation Psoriasis Therapy – With advanced dendrimer‐based formulations, this study paves the way for highly effective, skin‐permeable treatments. Encapsulated in fluid catanionic vesicles, IMD‐006 and its analogues show promising anti‐psoriatic effects offering a targeted, non‐invasive approach to managing chronic skin inflammation.
Ranime Jebbawi +10 more
wiley +1 more source
Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 The aim of this research was to study the feasibility of using Wheat Germ Protein Isolate (WGPI) and Xanthan Gum (XG) as egg substitutes in mayonnaise formulation.
M. Rahbari +3 more
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