Results 21 to 30 of about 10,124 (227)
Foods, 2023 This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum.
Rebeca Morais +10 more
doaj +1 more source
Application of sweet almond meal and xanthan gum in the production of gluten-free cake [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 Celiac disease is an autoimmune disorder that results in permanent intolerance to dietary gluten (especially wheat gluten). Using a gluten-free diet is the only effective remedy to this disease. The aim of this study was to evaluate the effect of xanthan
Abdulsattar Avazsufiyan +4 more
doaj +1 more source
Experimental Study on the Shear Strength of Silt Treated by Xanthan Gum during the Wetting Process
Applied Sciences, 2022 Traditional materials such as fly ash and lime are generally used to improve soils but can severely pollute the environment. Eco-friendly protocols, such as the application of xanthan gum, are therefore essential for soil treatment.
Junran Zhang +5 more
doaj +1 more source
Lipid‐linked intermediates in the biosynthesis of xanthan gum [PDF]
FEBS Letters, 1981 Pyruvic acid acetal and O-acetyl groups are also present in differing proportions [ 1,2]. Although thousands of tons of xanthan gum are produced in a year, because of its industrial applications [2], nothing has been reported about its biosynthesis.
Ielpi, L., Couso, R., Dankert, M.
openaire +4 more sources
Advanced Science, EarlyView.ABSTRACT Vascularization remains a major obstacle in tissue engineering. Here, we introduce a bioprinting strategy to generate centimeter‐scale, self‐organizing “mother vessel” constructs from iPSC‐derived hiMPCs. By optimizing bioink composition, printing was accomplished in a single‐step approach. Within one week, hiMPCs differentiated into both CD31+
Leyla E. Dogan +5 more
wiley +1 more source
Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro +6 more
wiley +1 more source
Shipin gongye ke-jiIn this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by foam templated by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed.
Xinpeng YAO +5 more
doaj +1 more source
Open Chemistry, 2019 Replacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum.
Widelska Gabriela +10 more
doaj +1 more source
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [PDF]
Journal of Food and Bioprocess Engineering, 2021 In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval.
Zahra Khoshdouni Farahani
doaj
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2020 Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture.
Mina Akbarian +4 more
doaj +1 more source