HYDROCOLLOID

作品数：9被引量：13H指数：3
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相关领域：轻工技术与工程更多>>
相关期刊：《Asian Journal of Pharmaceutical Sciences》《Journal of Food Science and Engineering》《Natural Resources》《Chinese Journal of Traumatology》更多>>
相关基金：Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry更多>>
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<i>Opuntia ficus-indica</i>Pruning Waste Recycling: Recovery and Characterization of Mucilage from Cladodes
《Natural Resources》2021年第4期91-107,共17页Silvia Procacci Emanuel Bojórquez-Quintal Giovambattista Platamone Oliviero Maccioni Vania Lo Vecchio Vincenzo Morreale Chiara Alisi Roberto Balducchi Loretta Bacchetta 
The present work focuses on the proximate physical and chemical profile of Opuntia ficus-indica mucilage, mechanically extracted from cladodes, a waste of pruning in traditional organic cactus pear orchards i...
关键词：Natural Hydrocolloid Opuntia ficus-indica (L) Mill. DART-MS Analysis Chemical Analysis Mucilage Extraction Cladodes 
Physicochemical Properties of Gum Arabic被引量：1
《Organic Polymer Material Research》2020年第2期13-15,共3页F.Inegbedion V.U.Okojie F.Egharevba 
Gum Arabic is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia and in the northern part of Nigeria.Clumps of gum Arabic were collected and dirt particles were removed,the s...
关键词：Gum Arabic PHYSICOCHEMICAL HYDROCOLLOID 
Extrusion-based 3D food printing-Materials and machines被引量：4
《International Journal of Bioprinting》2018年第2期59-71,共13页Cavin Tan Wei Yan Toh Gladys Wong Lin Li 
To help people with dysphagia increase their food intake,3D printing can be used to improve the visual appeal of pureed diets.In this review,we have looked at the works done to date on extrusion-based 3D food printing...
关键词：additive manufacturing FOOD PRINTER FOOD INK HYDROCOLLOID DYSPHAGIA 
A hydrophobic peptide fraction that enhances the water dispersibility of curcumin
《Asian Journal of Pharmaceutical Sciences》2016年第5期631-640,共10页Risa Yamashita Tatsuya Oshima Yoshinari Baba 
The present study describes the complexation between curcumin(Cur) and a peptide mixture(Pep). Pep was prepared by enzymatic hydrolysis of casein and used as an excipient for poorly water-soluble Cur. An aqueous solut...
关键词：CURCUMIN PEPTIDE DISPERSIBILITY COMPLEXATION HYDROCOLLOID 
Water dispersible hydroxyapatite nanoparticles functionalized by a family of aminoalkyl phosphates被引量：3
《Chinese Chemical Letters》2015年第9期1121-1128,共8页Yi-Rou Jiang Fu-Hua Sun Xiao-Yong Zhou Wei-Bo Kong Xing-Yi Xie 
financially supported by the National Science Foundation of China(No.50973069);the Scientific Research Foundation for the Returned Overseas Chinese Scholars,State Education Ministry(No.20101561-3-3)
A series of aminoalkyi phosphates（AAP-n,with carbon number n ranging from 2 to 6） are used as surface modifiers to prepare hydroxyapatite hydrocolloids.The resulting nanoparticles（Cn-HA） possess a coreshell struct...
关键词：Hydroxyapatite Hydrocolloid Aminoalkyl phosphate Cytotoxicity 
Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making被引量：3
《Food and Nutrition Sciences》2013年第5期496-502,共7页Sofyan Maghaydah Selma Abdul-Hussain Radwan Ajo Yousef Tawalbeh Ola Alsaydali 
Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, th...
关键词：COELIAC Disease (CD) GLUTEN-FREE Bread (GFB) XANTHAN CARRAGEENAN PECTIN 
The Effects of Hydrocolloid and Emulsifier Usage on Chemical Composition and Sensory Quality of Turkish Cheese Dessert： Hosmerim
《Journal of Food Science and Engineering》2011年第3期207-213,共7页E. Savas 
Hosmerim （cheese dessert） is a traditional Turkish dessert which is manufactured from unsalted fresh cheese, sugar, egg, cream or butter and flour （instead of flour, semolina or starch can also be used）.
关键词：Hosmerim cheese dessert LECITHIN agar agar inulin. 
Effect of Pectin, Guar and Carageenan on Quality Parameters and Staling of Gluten Free Pan Bread
《Journal of Food Science and Engineering》2011年第3期226-236,共11页S. H. Peighambardoust N. Ebrahimpour A. Olad Ghaffari S. Azadmard Damirchi 
The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among i...
关键词：Gluten free bread HYDROCOLLOID PECTIN GUAR carrageenan bread quality. 
Effect of electrolyzed oxidizing water and hydrocolloid occlusive dressings on excised burn-wounds in rats被引量：2
《Chinese Journal of Traumatology》2003年第4期234-237,共4页辛华 郑雅娟 中永士师明 韩振国 
This study was supported by the Ministry of Education, Science,Sports and Culture of Japan(No.10470311).
Objective: To study the efficacy of electrolyzed oxidizing water ( EOW ) and hydrocolloid occlusive dressings in the acceleration of epithelialization in excised burn-wounds in rats.Methods: Each of the anesthetized S...
关键词：Occlusive dressings Wounds and injuries COLLOIDS EPITHELIUM Electrolyzed oxidizing water 
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