265 related articles for article (PubMed ID: 28740977)
61. Interaction of calcium sulfate with xanthan gum: effect on in vitro bioadhesion and drug release behavior from xanthan gum based buccal discs of buspirone.
Jaipal A; Pandey MM; Abhishek A; Vinay S; Charde SY
Colloids Surf B Biointerfaces; 2013 Nov; 111():644-50. PubMed ID: 23907052
[TBL] [Abstract][Full Text] [Related]
62. Preparation and characterization of sodium caseinate-apricot tree gum/gum Arabic nanocomplex for encapsulation of conjugated linoleic acid (CLA).
Gohari AS; Nateghi L; Rashidi L; Berenji S
Int J Biol Macromol; 2024 Mar; 261(Pt 2):129773. PubMed ID: 38296128
[TBL] [Abstract][Full Text] [Related]
63. Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics.
Erben M; Pérez AA; Osella CA; Alvarez VA; Santiago LG
Int J Biol Macromol; 2019 Mar; 125():999-1007. PubMed ID: 30572052
[TBL] [Abstract][Full Text] [Related]
64. Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase.
Flanagan J; Singh H
J Agric Food Chem; 2006 Sep; 54(19):7305-10. PubMed ID: 16968098
[TBL] [Abstract][Full Text] [Related]
65. Viscosity decay of hydrocolloids under oral conditions.
Laguna L; Manickam I; Arancibia C; Tárrega A
Food Res Int; 2020 Oct; 136():109300. PubMed ID: 32846512
[TBL] [Abstract][Full Text] [Related]
66. Hydrocolloid interferences in the determination of pectin by the carbazole method.
Kyriakidis NB; Psoma E
J AOAC Int; 2001; 84(6):1947-9. PubMed ID: 11767167
[TBL] [Abstract][Full Text] [Related]
67. Structure of xanthan gum and cell ultrastructure at different times of alkali stress.
Luvielmo Mde M; Borges CD; Toyama Dde O; Vendruscolo CT; Scamparini AR
Braz J Microbiol; 2016; 47(1):102-9. PubMed ID: 26887232
[TBL] [Abstract][Full Text] [Related]
68. Application of xanthan gum as polysaccharide in tissue engineering: A review.
Kumar A; Rao KM; Han SS
Carbohydr Polym; 2018 Jan; 180():128-144. PubMed ID: 29103488
[TBL] [Abstract][Full Text] [Related]
69. Synthesis, characterization and in vitro release behavior of carboxymethyl xanthan.
Ahuja M; Kumar A; Singh K
Int J Biol Macromol; 2012 Dec; 51(5):1086-90. PubMed ID: 22947448
[TBL] [Abstract][Full Text] [Related]
70. Fast Identification of Food Thickeners by Nontargeted NMR-Spectroscopy.
Radziej S; Scherb-Forster J; Schlicht C; Eisenreich W
J Agric Food Chem; 2021 Mar; 69(12):3761-3775. PubMed ID: 33724804
[TBL] [Abstract][Full Text] [Related]
71. Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains.
Li X; Wu G; Qi X; Zhang H; Wang L; Qian H
Food Chem; 2019 Feb; 274():620-628. PubMed ID: 30372987
[TBL] [Abstract][Full Text] [Related]
72. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.
Demirci ZO; Yılmaz I; Demirci AŞ
J Food Sci Technol; 2014 May; 51(5):936-42. PubMed ID: 24803701
[TBL] [Abstract][Full Text] [Related]
73. A comparison of the physicochemical and immunological properties of the plant gum exudates of Acacia senegal (gum arabic) and Acacia seyal (gum tahla).
Menzies AR; Osman ME; Malik AA; Baldwin TC
Food Addit Contam; 1996; 13(8):991-9. PubMed ID: 8950118
[TBL] [Abstract][Full Text] [Related]
74. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.
Rather SA; Masoodi FA; Akhter R; Gani A; Wani SM; Malik AH
J Food Sci Technol; 2015 Dec; 52(12):8104-12. PubMed ID: 26604383
[TBL] [Abstract][Full Text] [Related]
75. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
Sabanis D; Tzia C
Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
[TBL] [Abstract][Full Text] [Related]
76. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers.
Wu BC; McClements DJ
Food Res Int; 2015 Oct; 76(Pt 3):777-786. PubMed ID: 28455063
[TBL] [Abstract][Full Text] [Related]
77. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology.
Huang T; Tu Z; Shangguan X; Wang H; Zhang L; Bansal N
Food Chem; 2021 May; 343():128413. PubMed ID: 33268178
[TBL] [Abstract][Full Text] [Related]
78. The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food.
Dainton AN; Dogan H; Aldrich CG
Foods; 2021 Oct; 10(10):. PubMed ID: 34681555
[TBL] [Abstract][Full Text] [Related]
79. Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel.
Nayebzadeh K; Chen J; Dickinson E; Moschakis T
Langmuir; 2006 Oct; 22(21):8873-80. PubMed ID: 17014130
[TBL] [Abstract][Full Text] [Related]
80. Interactions between xanthan gum and phenolic acids.
Theocharidou A; Lousinian S; Tsagkaris A; Mourtzinos I; Ritzoulis C
Int J Biol Macromol; 2024 Jul; 273(Pt 2):133175. PubMed ID: 38889835
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]