Results 51 to 60 of about 10,124 (227)

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Closed-loop biorefinery valorization of forage sorghum straw for xanthan gum production using a lignin-derived hydrogel for in-situ detoxification

Industrial Crops and Products
This study presents a comprehensive biorefinery approach for the valorization of forage sorghum straw (FSS), an abundant residue from an industrial crop, by converting its cellulose and hemicellulose fractions into xanthan gum and developing a lignin ...
Nahid Bahrami, Mohammad Ali Asadollahi, Hamid Amiri   +2 more
doaj   +1 more source

Polymer informatics: Integrating data‐driven strategies, advanced machine learning, and automated synthesis for next‐generation polymer design

InfoScience, EarlyView.
Designing new polymers for applications such as sustainable plastics, biomaterials, and 3D printing has traditionally been slow and expensive, relying heavily on trial‐and‐error experiments. This review shows how polymer informatics—the integration of large polymer databases, machine‐learning models, and automated robotic synthesis—enables fast ...
Md. Saiful Islam, Tamanna Hoque, Junied Islam Shuvo, Sheta Roy Tori, Sadit Bihongo Malitha, Md. Zahangir Alam, A. M. Sarwaruddin Chowdhury   +6 more
wiley   +1 more source

A diet including xanthan gum triggers a pro-inflammatory response in Wistar rats inoculated with Walker 256 cells.

PLoS ONE, 2019
ObjectiveThe aim of this study was to evaluate the effect of adding xanthan gum to the diet of rats on the production of cytokines and pro-inflammatory factors and on tumor development in rats inoculated with Walker 256 tumor cells.MethodsFifty-six rats ...
Alessandra B Silva Rischiteli, Nelson I P Neto, Karina Gascho, Marcela Carnier, Danielle A de Miranda, Fernanda P Silva, Valter T Boldarine, Marília Seelaender, Eliane B Ribeiro, Lila M Oyama, Claudia M Oller do Nascimento   +10 more
doaj   +1 more source

Microemulsion‐Based Drilling Fluids Incorporating Seashell Residue Powder: A Sustainable Approach to Fluid Loss Control

Journal of Surfactants and Detergents, EarlyView.
Two microemulsion‐based drilling fluids incorporating SSRP were formulated using pine oil, the nonionic surfactant Alkonat L100W, and a glycerol/water solution. The results provide valuable insights into how surfactant‐assisted microemulsion systems can be engineered to enhance the performance and eco‐efficiency of drilling fluids.
Luara Ribeiro Viana, Raphael Ribeiro da Silva, João Pedro Gonçalves de Souza Soares, José Cavalcante de Queiroz Neto, Maria Eduarda Araújo Pessoa, Rafael Peixoto Alves, Fabiola Dias da Silva Curbelo   +6 more
wiley   +1 more source

Rheological Characterization of a Low‐Concentration Water‐Based Collagen Dispersion Under Extensional, Shear, and Oscillatory Deformation

Polymer Engineering &Science, EarlyView.
Combined capillary and oscillatory rheology provided complementary insights into the linear, nonlinear, and extensional flow behavior of a 3 wt% collagen dispersion, improving the understanding of its processing‐relevant rheological characteristics. ABSTRACT This study presents an investigation of the extensional, shear, and oscillatory rheological ...
Fadi Alzarzouri, Xiaohe Xu, Manfred Wilhelm, Jan Skočilas   +3 more
wiley   +1 more source

Impact of hydrocolloids on oil absorption, oxidative stability, and textural properties of fried fish protein snacks

Applied Food Research
Excessive oil absorption during deep-frying negatively affects the quality, shelf life, and consumer acceptance of fish protein-enriched snacks. This study investigated the effects of three hydrocolloids—xanthan gum, konjac, and carrageenan—on the ...
Chaeyoung Jung, Imkyung Oh
doaj   +1 more source

Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [PDF]

Journal of Food and Bioprocess Engineering, 2019
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were ...
Shahin Zomorodi, Elham Azarpazhooh, Homa Behmadi   +2 more
doaj  

Compatibility of personal care thickening polymers in sulphate‐free surfactants

International Journal of Cosmetic Science, EarlyView.
Phase behaviour for alpha olefin sulfonate surfactant 10–15 wt% combined with 1 wt% sodium carboxy methyl cellulose, clearly indicating the sensitivity in miscibility when adding various levels of background salt. Abstract Objective Formulators today know that when traditional surfactants and polymers are replaced new problems occur. What was before a ‘
Tobias Halthur, Jonas Carlstedt, Marta Gubitosi, Debora W. Chang, Eric S. Johnson   +4 more
wiley   +1 more source