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Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, 09/2013, Volume 433, pp. 77 - 87
Emulsions are thermodynamically unstable systems generally stabilized by small surfactant molecules. To answer sustainable development concerns, it is possible... 
Xanthan gum | Emulsion | Stability | Gum arabic | β-Lactoglobulin | Interface | AIR-WATER-INTERFACE | CHEMISTRY, PHYSICAL | RHEOLOGY | EXTRACELLULAR POLYSACCHARIDE | SURFACE-TENSION | ONLINE | beta-Lactoglobulin | EMULSIFIERS | LAYERS | WHEY-PROTEIN ISOLATE | HYDROCOLLOIDS | FREEZE-THAW STABILITY | Emulsions | Adsorption | Stabilization | Surface chemistry | Xanthan | Biopolymers | Thickening | Pharmaceuticals
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 06/2017, Volume 67, pp. 243 - 250
Basil seed gum (BSG), as an anionic heteropolysaccharide, consists of two major fractions according to molecular weight (M ); PER-BSG and SUPER-BSG which have... 
Fractionation | Time dependency: viscoelasticity | Cox-Merz rule | Seed mucilage | Shear dependency | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | XANTHAN | BETA-LACTOGLOBULIN | TEMPERATURE | FLOW PROPERTIES | PURIFICATION | HYDROCOLLOIDS | CHEMISTRY, APPLIED | GUAR GUM | POLYSACCHARIDE | Surface active agents | Proteases | Analysis | Polymers
Journal Article
Polymer Science, Series A, ISSN 0965-545X, 1/2019, Volume 61, Issue 1, pp. 29 - 38
The thermodynamics of the interaction of guar gum, xanthan gum, agarose, and gellan gum with water has been investigated. The isotherms of water sorption by... 
Polymer Sciences | Chemistry | HYDROGELS | POLYMER SCIENCE | THERMODYNAMICS | CARRIER | POLYMER | Parameters | Enthalpy | Macromolecules | Gellan gum | Xanthan | Dissolution | Sorption | Polysaccharides | Dilution | Aqueous solutions | Isotherms | Mathematical analysis | Guar gum | Polymers
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 10/2018, Volume 118, Issue Pt A, pp. 561 - 568
The aim is to develop novel synergistic transparent -Carrageenan/Xanthan gum/Gellan gum ( -C/X/G) hydrogel films with different weight ratio composition and to... 
Thermal properties | Xanthan gum | Gellan gum | Mechanical properties | k-Carrageenan | Water barrier properties | POLYMER SCIENCE | BIOCHEMISTRY & MOLECULAR BIOLOGY | COMPOSITE FILMS | NANOPARTICLES | GELLAN | EDIBLE FILMS | KAPPA-CARRAGEENAN | CHEMISTRY, APPLIED
Journal Article
by Bak, J.H and Yoo, B
International Journal of Biological Macromolecules, ISSN 0141-8130, 05/2018, Volume 111, pp. 77 - 81
The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as... 
Xanthan gum | Binary gum mixture | Synergistic interaction | Intrinsic viscosity | Guar gum | POLYMER SCIENCE | GELS | BIOCHEMISTRY & MOLECULAR BIOLOGY | ACIDIC CONDITIONS | RHEOLOGY | SEED GUM | GELATION | SUGARS | SALT | STEADY | TEMPERATURE | CHEMISTRY, APPLIED | DILUTE-SOLUTION | Polyethylene terephthalate | Polysaccharides | Hydrogen-ion concentration | Guar | Analysis
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 10/2016, Volume 60, pp. 67 - 76
Herein, the rheological interaction of various SSG (sage seed gum) and GG (guar gum) blends were elaborated. With increasing SSG fraction, the extent of... 
Seed gum | Synergy | Galactomannan | Salvia macrosiphon | Rheology | Guar | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | XANTHAN | RELAXATION | LEPIDIUM-SATIVUM | GEL | LOCUST BEAN GUM | PHYSICOCHEMICAL PROPERTIES | TEMPERATURE | FLOW PROPERTIES | CHEMISTRY, APPLIED | EMULSIONS | Analysis | Investigations | Ramps | Shear | Blends | Seeds | Dynamics | Mathematical analysis | Guar gum | Relaxation time
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 04/2019, Volume 209, pp. 400 - 408
In the present study gum was modified by thiolation to enhance its mucoadhesive potential. Thiolation was accomplished by esterification with thioglycolic... 
Moringa gum | Buccal tablet | Mucoadhesion | Thiolation | MUCOADHESIVE PROPERTIES | THIOMERS | POLYMER SCIENCE | XANTHAN GUM | ACID | ALGINATE | CHEMISTRY, ORGANIC | IN-VITRO EVALUATION | POLYANILINE | OLEIFERA GUM | CHEMISTRY, APPLIED
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2015, Volume 50, Issue 5, pp. 1190 - 1197
Summary This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp... 
Antioxidants | rheology | gluten‐free | jambolan fruit | muffins | phenolics | Gluten-free | Muffins | Rheology | Phenolics | Jambolan fruit | CAPACITY | BAKING | QUALITY | FOOD SCIENCE & TECHNOLOGY | WHEAT | gluten-free | DIETARY FIBER | HYDROCOLLOIDS | Gluten-free diet | Polysaccharides | Gluten | Analysis | Food science | Rice | Flavonoids | Water activity | Surface layer | Xanthan | Texture | Resilience | Fruits
Journal Article
1982, ISBN 0849360412, v.
Book
Carbohydrate Polymers, ISSN 0144-8617, 10/2017, Volume 174, pp. 392 - 399
Three-dimensional xanthan gum (XG)/graphene oxide (GO) hybrid aerogels were fabricated by ice crystal templating without using chemical modifiers. The hybrid... 
Xanthan gum | Hybrid aerogel | Ice crystal templating | Graphene oxide | Adsorption | METHYLENE-BLUE | CU2 | POLYMER SCIENCE | DYES | PARTICLES | CHEMISTRY, ORGANIC | IONS | REMOVAL | VIOLET | WASTE-WATER | NANOCOMPOSITE | CHEMISTRY, APPLIED | Water | Polysaccharides | Purification | Graphene | Graphite | Organic dyes | Production processes
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 2008, Volume 71, Issue 1, pp. 9 - 17
Effects of guar (GG) and xanthan (XG) gums (0.35–1.0% w/w) on pasting and rheological properties of waxy corn starch (WCS) (6.0% w/w) were studied. GG had a... 
Xanthan gum | Pasting | Rheology | Waxy corn starch | Guar gum | xanthan gum | POLYMER SCIENCE | rheology | WHEAT-STARCH | GELS | BEHAVIOR | TAPIOCA | CHEMISTRY, ORGANIC | MAIZE STARCH | GELATINIZATION | guar gum | MIXTURES | GELLAN | waxy corn starch | SYSTEMS | pasting | HYDROCOLLOIDS | CHEMISTRY, APPLIED
Journal Article