Barbut, S. and Mittal, G. S. 1989. Effects of salt and fat reduction on the rheological and gelation properties of turkey meat batters. Can. Agric. Eng. 31: 271-277. The gelation and rheological proper ties of turkey meat batters prepared with two fat levels (16 and 23%) and three salt levels (2.5% NaCl, 1.75% NaCl, 1.75% NaCl + 0.4% hexametaphosphate (HMP)) were studied. The relationship betwe...

Mucoadhesive gelling systems with tannic acid modified silver nanoparticles were developed for effective treatment of herpes virus infections. To increase nanoparticle residence time after local application, semi solid formulations designed from generally regarded as safe (GRAS) excipients were investigated for their rheological and mechanical properties followed with ex vivo mucoadhesive behav...

Chitosan (CH) is a biopolymer that exhibits a number of interesting properties such as anti-inflammatory and antibacterial activity and is also a promising platform for the incorporation of photosensitizing agents. This study aimed to evaluate the efficacy of antimicrobial activity of chitosan hydrogel formulation alone and in combination with the methylene blue (MB) associated with antimicrobi...

Resveratrol (Res) is a common phytoalexin present in a few edible materials, such as grape skin, peanuts, and red wine. Evidence has shown the beneficial effects of Res on human health, which may be attributed to its anti-inflammatory activity. However, the poor aqueous solubility of Res limits its therapeutic effectiveness. Therefore, the use of nanostructured delivery systems for Res, such as...

Advanced ceramics are required in many applications including armor, engine components, and wear parts for abrasive, corrosive, high temperature environments. Heterogeneous structuring these materials has the potential to unlock extrinsic mechanisms that improve damage tolerance, of vital importance structural functionality. However, traditional ceramic powder processing forming techniques limi...

Abstract The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the structure–rheology interactions low- high-fat cream were investigated. Pseudoplastic thixotropic behavior was found for all samples pseudoplasticity increased with an level stabilizers. apparent viscosity ( η a ) forward curves is greater than that backward ones, which may be result breakdown fat globule ...

Environmentally responsive gel formulation for ocular controlled delivery of carteolol hydrochloride (HCl) was developed in an attempt to improve ocular bioavailability and hence decrease its systemic absorption and side effects. The viscosity and the ability of the prepared formulations to deliver carteolol HCl in vitro and in vivo were monitored and compared with an aqueous commercial solutio...

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potenti...