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 Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids [PDF]
, 2013 The aim of this work was to evaluate the physicochemical properties of fresh foams based on egg white proteins, xanthan gum and gum Arabic. The distributions of the size of gas bubbles suspended in liquid were determined, as well as density and volume ...
Daniel Żmudziński +5 more
core +1 more source
Influence of Xanthan gum on the engineering properties and microstructure of expansive soils
Frontiers in MaterialsThe application of novel materials that enhance soil engineering properties while maintaining vegetation growth represents an innovative strategy for ecological protection engineering of expansive soil slopes.
Miao Ouyang +5 more
doaj +1 more source
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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Karakteristik Cake Beras Rendah Lemak dengan Penggunaan Proporsi Gum Xanthan dan Natrium Karboksimetil Selulosa (Na-cmc) [PDF]
, 2014 Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer.
Joyowiguina, P. (Petrina) +2 more
core
Droplet breakup driven by shear thinning solutions in a microfluidic T-Junction [PDF]
, 2017 Droplet-based microfluidics turned out to be an efficient and adjustable platform for digital analysis, encapsulation of cells, drug formulation, and polymerase chain reaction.
Chiarello, Enrico +4 more
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Fermentation, 2019 Xanthan gum is one of the polysaccharides most commonly used in a broad range of industries (food, cosmetics, pharmaceutical, etc.). Agro-industrial by-products are being explored as alternative low-cost nutrients to produce xanthan gum by Xanthomonas ...
Murat Ozdal, Esabi Başaran Kurbanoglu
doaj +1 more source
Modifikasi Protein Dedak Jagung dengan Gum Xanthan untuk Pengembangan Sifat Fungsional Menggunakan Ion Kalsium [PDF]
, 2010 Interaksi protein dedak jagung dan gum xanthan bertujuan untuk memperbaiki sifat fungsional sehingga dapat diaplikasikan dalam berbagai produk pangan.Metode penelitian meliputi tahapan pencucian lemak, pemisahan isolat dengan teknik pelarutan pada pH 8,5
Sudiyono, S. (Sudiyono) +1 more
core
In situ anticaries efficacy of dentifrices with different formulations – A pooled analysis of results from three randomized clinical trials [PDF]
, 2018 Objectives Data generated from three similar in situ caries crossover studies presented the opportunity to conduct a pooled analysis to investigate how dentifrice formulations with different fluoride salts and combinations at concentrations of 1400 ...
Bosma, Mary Lynn +7 more
core +1 more source
Study on the Development Rule of Mudstone Cracks in Open-Pit Mine Dumps Improved with Xanthan Gum
Applied SciencesThe stability of open-pit mine slopes is crucial for safety, especially for spoil dump slopes, which are prone to cracks leading to landslides. This study investigates the use of xanthan gum (XG) to enhance the stability of mudstone in spoil dumps ...
Xiang Qi +4 more
doaj +1 more source