123 related articles for article (PubMed ID: 36679350)
1. Rheological Assessment of Oil-Xanthan Emulsions in Terms of Complex, Storage, and Loss Moduli.
Ghannam MT; Selim MYE; Zekri AY; Esmail N
Polymers (Basel); 2023 Jan; 15(2):. PubMed ID: 36679350
[TBL] [Abstract][Full Text] [Related]
2. Viscoelastic Behavior of Crude Oil-Gum Emulsions in Enhanced Oil Recovery.
Ghannam MT; Selim MYE; Zekri AY; Esmail N
Polymers (Basel); 2022 Mar; 14(5):. PubMed ID: 35267827
[TBL] [Abstract][Full Text] [Related]
3. Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums.
Kim CY; Yoo B
Prev Nutr Food Sci; 2017 Mar; 22(1):56-61. PubMed ID: 28401089
[TBL] [Abstract][Full Text] [Related]
4. Linear Viscoelastic Behavior of Multiphase Dispersions.
Pal R
J Colloid Interface Sci; 2000 Dec; 232(1):50-63. PubMed ID: 11071732
[TBL] [Abstract][Full Text] [Related]
5. Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
Santos J; Calero N; Muñoz J; Cidade MT
Food Sci Technol Int; 2018 Jul; 24(5):373-381. PubMed ID: 29417842
[TBL] [Abstract][Full Text] [Related]
6. Assessment of Soy Protein Acid Hydrolysate-Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions.
Ćirin D; Pavlović N; Nikolić I; Krstonošić V
Polymers (Basel); 2023 May; 15(9):. PubMed ID: 37177341
[TBL] [Abstract][Full Text] [Related]
7. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
Pocan P; Ilhan E; Oztop MH
J Food Sci; 2019 May; 84(5):1087-1093. PubMed ID: 30958906
[TBL] [Abstract][Full Text] [Related]
8. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums.
Yoon SJ; Lee Y; Yoo B
Prev Nutr Food Sci; 2016 Dec; 21(4):367-372. PubMed ID: 28078260
[TBL] [Abstract][Full Text] [Related]
9. Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein.
Santos J; Alcaide-González MA; Trujillo-Cayado LA; Carrillo F; Alfaro-Rodríguez MC
Int J Biol Macromol; 2020 Jun; 153():747-754. PubMed ID: 32171827
[TBL] [Abstract][Full Text] [Related]
10. Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation.
Copetti G; Grassi M; Lapasin R; Pricl S
Glycoconj J; 1997 Dec; 14(8):951-61. PubMed ID: 9486428
[TBL] [Abstract][Full Text] [Related]
11. Influence of gas injection on viscous and viscoelastic properties of Xanthan gum.
Bobade V; Cheetham M; Hashim J; Eshtiaghi N
Water Res; 2018 May; 134():86-91. PubMed ID: 29407654
[TBL] [Abstract][Full Text] [Related]
12. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
Li Z; Zheng S; Zhao C; Liu M; Zhang Z; Xu W; Luo D; Shah BR
Int J Biol Macromol; 2020 Dec; 165(Pt B):2387-2394. PubMed ID: 33132128
[TBL] [Abstract][Full Text] [Related]
13. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
Ye A; Hemar Y; Singh H
J Agric Food Chem; 2004 Aug; 52(17):5491-8. PubMed ID: 15315390
[TBL] [Abstract][Full Text] [Related]
14. Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.
Khouryieh H; Puli G; Williams K; Aramouni F
Food Chem; 2015 Jan; 167():340-8. PubMed ID: 25148996
[TBL] [Abstract][Full Text] [Related]
15. Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch.
Shahzad SA; Hussain S; Mohamed AA; Alamri MS; Ibraheem MA; Qasem AAA
Foods; 2019 Dec; 8(12):. PubMed ID: 31888161
[TBL] [Abstract][Full Text] [Related]
16. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
Fagioli L; Pavoni L; Logrippo S; Pelucchini C; Rampoldi L; Cespi M; Bonacucina G; Casettari L
J Food Sci; 2019 Jan; 84(1):65-72. PubMed ID: 30548856
[TBL] [Abstract][Full Text] [Related]
17. Stability of acidic egg white protein emulsions containing xanthan gum.
Drakos A; Kiosseoglou V
J Agric Food Chem; 2006 Dec; 54(26):10164-9. PubMed ID: 17177555
[TBL] [Abstract][Full Text] [Related]
18. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability.
Abdolmaleki K; Alizadeh L; Hosseini SM; Nayebzadeh K
Food Sci Biotechnol; 2020 Dec; 29(12):1685-1693. PubMed ID: 33282435
[TBL] [Abstract][Full Text] [Related]
19. Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid.
Kirtil E; Oztop MH
Food Res Int; 2016 Jul; 85():84-94. PubMed ID: 29544856
[TBL] [Abstract][Full Text] [Related]
20. Modification of Xanthan Gum for a High-Temperature and High-Salinity Reservoir.
Said M; Haq B; Al Shehri D; Rahman MM; Muhammed NS; Mahmoud M
Polymers (Basel); 2021 Dec; 13(23):. PubMed ID: 34883714
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]