Results 51 to 60 of about 35,721 (254)
XANTHAN GUM DARI Xanthomonas campestris DENGAN KOMBINASI SUBSTRAT LIMBAH PADAT TAPIOKA DAN PEPTON BULU AYAM SEBAGAI BAHAN TAMBAHAN PANGAN [PDF]
, 2020 Xanthan gum is a polysaccharide that required polysaccharide material in the form of starch, namely tapioca solid waste through aerobic fermentation used Xanthomonas campestris bacteria.
Kamila, salsabila tazkiyatul
core
Psyllium and Laminaria partnership - An overview of possible food gel applications [PDF]
, 2019 Featured Application: Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological activities that could
Dominguez, Herminia +4 more
core +2 more sources
Advanced Healthcare Materials, EarlyView.A multilayered small‐caliber vascular scaffold combining electrospinning and 4‐axis printing is developed and biofunctionalized with marine sulfated polysaccharides from Holothuria tubulosa. The resulting construct exhibits enhanced hemocompatibility, tunable mechanical properties, and supports endothelial and smooth muscle cell adhesion and ...
Gabriele Obino +9 more
wiley +1 more source
Exploring the complex mechanical properties of xanthan scaffolds by AFM-based force spectroscopy
Beilstein Journal of Nanotechnology, 2014 The polysaccharide xanthan has been extensively studied owing to its potential application in tissue engineering. In this paper, xanthan scaffold structures were investigated by atomic force microscope (AFM) in liquid, and the mechanical properties of ...
Hao Liang +7 more
doaj +1 more source
The biotechnological production of xanthan on vegetable oil industry wastewaters (part II): Kinetic modelling and process simulation [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2018 Xanthan is a microbial biopolymer with a wide range of industrial applications and it is expected that the demand for this product will significantly increase in the coming decade and for this reason it is important to constantly work on improving all ...
Bajić Bojana Ž. +5 more
doaj +1 more source
Properties of bio-based gum Arabic/clay aerogels [PDF]
, 2016 Lightweight bio-based aerogels from sustainable gum Arabic (GA) and sodium montmorillonite (Na+-MMT) clay were prepared by means of a simple freeze-drying process. GA/clay aerogels showed high porosity (87.9%–94.9%) of mainly open type and the mechanical
Abt, Tobias Martin +2 more
core +2 more sources
Advanced Materials, EarlyView.A green, freeform manufacturing approach that utilizes robust aqueous two‐phase systems to create intricate and scalable photonic structures and non‐planar mechanochromic hydrogel actuators from plant‐based hydroxypropyl cellulose. This approach broadens the structural possibilities of sustainable photonic devices and mechanochromic systems, offering ...
Xiao Song +14 more
wiley +1 more source
Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
Instability and morphology of polymer solutions coating a fiber
, 2012 We report an experimental study on the dynamics of a thin film of polymer solution coating a vertical fiber. The liquid film has first a constant thickness and then undergoes the Rayleigh-Plateau instability which leads to the formation of sequences of ...
Boulogne, François +2 more
core +1 more source
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
core +1 more source