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Journal Abstract Search

258 related items for PubMed ID: 36336159

  • 1. 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 31; 223(Pt A):307-315. PubMed ID: 36336159
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  • 2. Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions.
    Xu H, Fan Q, Huang M, Cui L, Gao Z, Liu L, Chen Y, Jin J, Jin Q, Wang X.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 8):127561. PubMed ID: 37865364
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  • 6. 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 01; 393():133422. PubMed ID: 35689924
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  • 9. Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.
    Jo W, Bak JH, Yoo B.
    Int J Biol Macromol; 2018 Jul 15; 114():263-269. PubMed ID: 29572142
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  • 10. 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 15; 167():340-8. PubMed ID: 25148996
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  • 12. 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 23; 59(4):1308-15. PubMed ID: 21226518
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  • 16. 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 23; 115():124-128. PubMed ID: 29654858
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  • 17. Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend.
    Razavi SMA, Alghooneh A.
    Int J Biol Macromol; 2020 May 15; 151():1139-1153. PubMed ID: 31747568
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  • 20. Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage.
    Zhang Y, Kong Y, Yan Y, Gao F, Ma H, Liu C.
    Food Sci Technol Int; 2024 Dec 15; 30(8):764-772. PubMed ID: 37264589
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