Results 51 to 60 of about 72,946 (224)

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

PENGARUH MASSA XANTHAN GUM DALAM SINTESIS ZnO-XANTHAN GUM SEBAGAI FOTOKATALIS UNTUK FOTODEGRADASI ZAT WARNA METHYL ORANGE [PDF]

, 2019
Fotokatalis ZnO-Xanthan Gum telah disintesis melalui metode sol-gel menggunakan prekursor Zn(CH3COO)2.2H2O dan agen penstabil (stabilizer) Xanthan Gum.
Ambar Suryaningrum, NIM. 14630019
core   +1 more source

Methodological guidelines for the characterization of polysaccharide helical structures

Food Biomacromolecules, EarlyView.
Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu, Shudan Luo, Meifang Zhong, Yinle Cai, Yinshu Li, Xu Lu   +5 more
wiley   +1 more source

Study on the Development Rule of Mudstone Cracks in Open-Pit Mine Dumps Improved with Xanthan Gum

Applied Sciences
The 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, Wei Zhou, Rui Li, Ya Tian, Xiang Lu   +4 more
doaj   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Evaluation of fat replacement with xanthan gum on the physicochemical, textural, and sensory properties of gluten-free cake based on rice flour and sprouted oat powder

Applied Food Research
Reducing fat content while maintaining desirable quality characteristics remains a key challenge in the development of high-quality gluten-free bakery products, particularly for individuals with celiac disease.
Alaa Hussein Allawi Allawi, Fakhreddin Salehi, Amir Daraei Garmakhany   +2 more
doaj   +1 more source

Characterization and Preliminary Investigation of Alkylpolyglucoside Combined With a Biopolymer for Enhanced Oil Recovery

Journal of Surfactants and Detergents, EarlyView.
Materials and main results of the study. ABSTRACT Surfactant–polymer (SP) flooding is a promising Enhanced Oil Recovery (EOR) technique, combining improved displacement from surfactants with enhanced sweep efficiency from polymers. This study investigates two SP systems based on the biopolymer scleroxanthan (a blend of sclerotium gum and xanthan gum ...
Raíssa T. R. Carvalho, Aline F. O. Araújo, Marcela S. Dias, Arthur S. Marinho, Vinicius S. Oliveira, Luiz C. M. Palermo, Claudia R. E. Mansur   +6 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Enhancement of concrete performance with xanthan gum: potential of natural biopolymer

Discover Civil Engineering
The study examines the use of Ethiopian acacia tree gum as a natural biopolymer to enhance the properties of concrete. However, the limited number of long-term studies poses challenges in fully understanding the durability and effectiveness of gum ...
Bahiru Bewket Mitikie, Debebe Girma Geleta   +1 more
doaj   +1 more source

Use of Chicken Feather Peptone and Sugar Beet Molasses as Low Cost Substrates for Xanthan Production by Xanthomonas campestris MO-03

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