134 related articles for article (PubMed ID: 38099822)
1. Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix.
Alam M; Malakar S; Pant K; Dar BN; Nanda V
Food Sci Technol Int; 2023 Dec; ():10820132231219715. PubMed ID: 38099822
[TBL] [Abstract][Full Text] [Related]
2. Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.
Jo W; Bak JH; Yoo B
Int J Biol Macromol; 2018 Jul; 114():263-269. PubMed ID: 29572142
[TBL] [Abstract][Full Text] [Related]
3. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels.
Chang YY; Li D; Wang LJ; Bi CH; Adhikari B
Carbohydr Polym; 2014 Aug; 108():183-91. PubMed ID: 24751263
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum.
Xu H; Yang L; Xie P; Zhou Q; Chen Y; Karrar E; Qi H; Lin R; Zhu Y; Jin J; Jin Q; Wang X
Int J Biol Macromol; 2022 Dec; 223(Pt A):307-315. PubMed ID: 36336159
[TBL] [Abstract][Full Text] [Related]
6. Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature.
Bak J; Yoo B
Int J Biol Macromol; 2023 Dec; 253(Pt 2):126559. PubMed ID: 37657581
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2020 Mar; 103(3):2065-2076. PubMed ID: 31954572
[TBL] [Abstract][Full Text] [Related]
10. Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel.
Feng L; Wu J; Cai L; Li M; Dai Z; Li D; Liu C; Zhang M
Food Chem; 2022 Nov; 393():133422. PubMed ID: 35689924
[TBL] [Abstract][Full Text] [Related]
11. Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum.
Bak JH; Yoo B
Int J Biol Macromol; 2018 Aug; 115():124-128. PubMed ID: 29654858
[TBL] [Abstract][Full Text] [Related]
12. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method.
Abdolmaleki K; Alizadeh L; Nayebzadeh K; Hosseini SM; Shahin R
J Texture Stud; 2020 Apr; 51(2):290-299. PubMed ID: 31301227
[TBL] [Abstract][Full Text] [Related]
13. Stability and dynamic rheological characterization of spread developed based on pistachio oil.
Mousazadeh M; Mousavi SM; Emam-Djomeh Z; HadiNezhad M; Rahmati N
Int J Biol Macromol; 2013 May; 56():133-9. PubMed ID: 23411037
[TBL] [Abstract][Full Text] [Related]
14. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white.
Gao J; Shi Q; Ye Y; Wu Y; Chen H; Tong P
Food Chem; 2022 Jul; 383():132378. PubMed ID: 35183963
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion.
Bak J
Int J Biol Macromol; 2024 Apr; 265(Pt 2):131159. PubMed ID: 38565484
[TBL] [Abstract][Full Text] [Related]
17. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
Zhang X; Liu J
J Agric Food Chem; 2011 Feb; 59(4):1308-15. PubMed ID: 21226518
[TBL] [Abstract][Full Text] [Related]
18. Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle.
Kraithong S; Rawdkuen S
PeerJ; 2020; 8():e10235. PubMed ID: 33194418
[TBL] [Abstract][Full Text] [Related]
19. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
Nardy Paiva V; de Souza Soares L; Stephani R; Pereira Silva ÁA; Fernandes de Carvalho A; Rodrigues Toledo Renhe I; Tuler Perrone Í
J Dairy Res; 2021 Aug; 88(3):343-350. PubMed ID: 34289915
[TBL] [Abstract][Full Text] [Related]
20. Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes.
Liu Z; Zhang M; Bhandari B
Int J Biol Macromol; 2018 Oct; 117():1179-1187. PubMed ID: 29898415
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
