Viscoelastic behaviour of mixtures of locust bean gum and pectin dispersions
نویسندگان
چکیده
منابع مشابه
Pressure cell assisted solution characterization of polysaccharides. 2. Locust bean gum and tara gum.
Following the work carried out on guar gum in our first paper of a series, the "pressure cell" solubilization method was applied to two other less highly substituted galactomannans: locust bean gum (LBG) and tara gum. True molecular solution of the polymers was achieved using appropriate temperature, time, and pressure regimes. The technique of capillary viscometry was used to determine the int...
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Tuberculosis remains a major global health problem and alternative therapeutic approaches are needed. Considering the high prevalence of lung tuberculosis (80% of cases), the pulmonary delivery of antitubercular drugs in a carrier system capable of reaching the alveoli, being recognised and phagocytosed by alveolar macrophages (mycobacterium hosts), would be a significant improvement to current...
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15 صفحه اولIce cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures
The effect of the interaction of iota-carrageenan (ICG) or lambda-carrageenan (LCG) with locust bean gum and carboxymethylcellulose on the properties of ice cream was studied employing a mixture design approach. A model formulation was employed with of 5% (w / w) of hydrocolloids like stabilizers. Hydrocolloids mixture effect on ice cream properties (base viscosity, ice-cream overrun, hardness,...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 1993
ISSN: 0260-8774
DOI: 10.1016/0260-8774(93)90087-z