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Journal Abstract Search

265 related items for PubMed ID: 21339170

  • 1. Particle stability in dilute fermented dairy drinks: formation of fluid gel and impact on rheological properties.
    Kiani H, Mousavi ME, Mousavi ZE.
    Food Sci Technol Int; 2010 Dec; 16(6):543-51. PubMed ID: 21339170
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  • 2. Development of mucoadhesive sprayable gellan gum fluid gels.
    Mahdi MH, Conway BR, Smith AM.
    Int J Pharm; 2015 Jul 05; 488(1-2):12-9. PubMed ID: 25863119
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  • 3. Gellan gum fluid gels for topical administration of diclofenac.
    Mahdi MH, Conway BR, Mills T, Smith AM.
    Int J Pharm; 2016 Dec 30; 515(1-2):535-542. PubMed ID: 27789369
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  • 6. Rheological evidence of the gelation behavior of hyaluronan-gellan mixtures.
    Mo Y, Kubota K, Nishinari K.
    Biorheology; 2000 Dec 30; 37(5-6):401-8. PubMed ID: 11204545
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  • 9. Effect of chelatants on gellan gel rheological properties and setting temperature for immobilization of living bifidobacteria.
    Camelin I, Lacroix C, Paquin C, Prévost H, Cachon R, Divies C.
    Biotechnol Prog; 1993 Dec 30; 9(3):291-7. PubMed ID: 7763698
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  • 10. Role of process variables on the formation and in vitro digestion of gellan gels.
    Santos TP, Cunha RL.
    Carbohydr Polym; 2018 Jul 15; 192():111-117. PubMed ID: 29691002
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  • 12. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
    Cho HM, Yoo B.
    J Acad Nutr Diet; 2015 Jan 15; 115(1):106-11. PubMed ID: 25441963
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  • 13. Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice.
    Xu XJ, Li YH, Fang S, Chen J, Yuan Y, Gan J, Tao Z, Meng YC.
    J Food Sci; 2018 May 15; 83(5):1215-1220. PubMed ID: 29660845
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  • 16. Rheological investigation of high-acyl gellan gum hydrogel and its mixtures with simulated body fluids.
    Osmałek TZ, Froelich A, Jadach B, Krakowski M.
    J Biomater Appl; 2018 May 15; 32(10):1435-1449. PubMed ID: 29534627
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  • 19. Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems.
    Li A, Gong T, Yang X, Guo Y.
    Int J Biol Macromol; 2020 May 15; 151():257-267. PubMed ID: 32057870
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  • 20. Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures.
    Israkarn K, Buathongjan C, Gamonpilas C, Methacanon P, Wisetsuwannaphum S.
    J Food Sci; 2022 Nov 15; 87(11):5001-5016. PubMed ID: 36181362
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