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Journal Abstract Search

164 related items for PubMed ID: 38043652

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  • 2. 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 15; 165(Pt B):2387-2394. PubMed ID: 33132128
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  • 3. 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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  • 5. 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 01; 117():1179-1187. PubMed ID: 29898415
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  • 11. Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel.
    Han ZT, Long WM, Zhang TH, Dong ZY, Yan JX.
    Int J Biol Macromol; 2022 Dec 01; 222(Pt B):2709-2718. PubMed ID: 36228809
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  • 16. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties.
    Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y.
    Food Chem; 2024 Oct 15; 455():139679. PubMed ID: 38823125
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  • 20. 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 15; 265(Pt 2):131159. PubMed ID: 38565484
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