Advanced Search
Display options
Filter resources
Text Availability
Article type
Publication date
Species
Language
Sex
Age
Showing 1 to 12 of 90 entries
Sorted by: Best Match Show Resources per page
κ-Carrageenan/locust bean gum as hard capsule gelling agents.

Carbohydrate polymers

He H, Ye J, Zhang X, Huang Y, Li X, Xiao M.
PMID: 28917884
Carbohydr Polym. 2017 Nov 01;175:417-424. doi: 10.1016/j.carbpol.2017.07.049. Epub 2017 Jul 21.

A novel gelling agent, comprising blended κ-carrageenan (κ-C), a seaweed polysaccharide and locust bean gum (LBG), was used to prepare hard capsules. The distinct synergism between κ-C and LBG were verified by the textural profile analysis (TPA), FTIR and...

Cite
He H, Ye J, Zhang X, et al. κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydr Polym. 2017;175:417-424doi: 10.1016/j.carbpol.2017.07.049.
He, H., Ye, J., Zhang, X., Huang, Y., Li, X., & Xiao, M. (2017). κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydrate polymers, 175417-424. https://doi.org/10.1016/j.carbpol.2017.07.049
He, Huanghuang, et al. "κ-Carrageenan/locust bean gum as hard capsule gelling agents." Carbohydrate polymers vol. 175 (2017): 417-424. doi: https://doi.org/10.1016/j.carbpol.2017.07.049
He H, Ye J, Zhang X, Huang Y, Li X, Xiao M. κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydr Polym. 2017 Nov 01;175:417-424. doi: 10.1016/j.carbpol.2017.07.049. Epub 2017 Jul 21. PMID: 28917884.
Copy Download .nbib Format: NLM
Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums.

Preventive nutrition and food science

Yoon SJ, Lee Y, Yoo B.
PMID: 28078260
Prev Nutr Food Sci. 2016 Dec;21(4):367-372. doi: 10.3746/pnf.2016.21.4.367. Epub 2016 Dec 31.

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady...

Cite
Yoon SJ, Lee Y, Yoo B. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Prev Nutr Food Sci. 2016;21(4):367-372doi: 10.3746/pnf.2016.21.4.367.
Yoon, S. J., Lee, Y., & Yoo, B. (2016). Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Preventive nutrition and food science, 21(4), 367-372. https://doi.org/10.3746/pnf.2016.21.4.367
Yoon, Sung-Jin, et al. "Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums." Preventive nutrition and food science vol. 21,4 (2016): 367-372. doi: https://doi.org/10.3746/pnf.2016.21.4.367
Yoon SJ, Lee Y, Yoo B. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Prev Nutr Food Sci. 2016 Dec;21(4):367-372. doi: 10.3746/pnf.2016.21.4.367. Epub 2016 Dec 31. PMID: 28078260; PMCID: PMC5216889.
Copy Download .nbib Format: NLM
Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate .

Biotechnology progress

Lamboley L, Lacroix C, Artignan JM, Champagne CP, Vuillemard JC.
PMID: 10441356
Biotechnol Prog. 1999 Jul;15(4):646-54. doi: 10.1021/bp990063p.

The aim of this study was to characterize the biological and rheological stability of continuous immobilized cell fermentation for the production of mixed-strain mesophilic starters. Three strains of Lactococcus were immobilized separately in kappa-carrageenan-locust bean gum gel beads. Continuous...

Cite
Lamboley L, Lacroix C, Artignan JM, et al. Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate . Biotechnol Prog. 1999;15(4):646-54doi: 10.1021/bp990063p.
Lamboley, L., Lacroix, C., Artignan, J. M., Champagne, C. P., & Vuillemard, J. C. (1999). Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate . Biotechnology progress, 15(4), 646-54. https://doi.org/10.1021/bp990063p
Lamboley, et al. "Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate ." Biotechnology progress vol. 15,4 (1999): 646-54. doi: https://doi.org/10.1021/bp990063p
Lamboley L, Lacroix C, Artignan JM, Champagne CP, Vuillemard JC. Long-term mechanical and biological stability of an immobilized cell reactor for continuous mixed-strain mesophilic lactic starter production in whey permeate . Biotechnol Prog. 1999 Jul;15(4):646-54. doi: 10.1021/bp990063p. PMID: 10441356.
Copy Download .nbib Format: NLM
Diffusion of lactose in kappa-carrageenan/locust bean gum gel beads with or without entrapped growing lactic acid bacteria.

Biotechnology and bioengineering

Arnaud JP, Lacroix C.
PMID: 18600869
Biotechnol Bioeng. 1991 Nov;38(9):1041-9. doi: 10.1002/bit.260380913.

Effective diffusion coefficients (De) of lactose in kappa-carrageenan (2.75% wt/wt)/locust bean gum (0.25% wt/wt) (LBG) gel beads (1.5-2.0-mm diameter)with or without entrapped lactic acid bacteria (LAB) were determined at 40 degrees C. The effects of lactose concentration, bacteria strain...

Cite
Arnaud JP, Lacroix C. Diffusion of lactose in kappa-carrageenan/locust bean gum gel beads with or without entrapped growing lactic acid bacteria. Biotechnol Bioeng. 1991;38(9):1041-9doi: 10.1002/bit.260380913.
Arnaud, J. P., & Lacroix, C. (1991). Diffusion of lactose in kappa-carrageenan/locust bean gum gel beads with or without entrapped growing lactic acid bacteria. Biotechnology and bioengineering, 38(9), 1041-9. https://doi.org/10.1002/bit.260380913
Arnaud, J P, and Lacroix, C. "Diffusion of lactose in kappa-carrageenan/locust bean gum gel beads with or without entrapped growing lactic acid bacteria." Biotechnology and bioengineering vol. 38,9 (1991): 1041-9. doi: https://doi.org/10.1002/bit.260380913
Arnaud JP, Lacroix C. Diffusion of lactose in kappa-carrageenan/locust bean gum gel beads with or without entrapped growing lactic acid bacteria. Biotechnol Bioeng. 1991 Nov;38(9):1041-9. doi: 10.1002/bit.260380913. PMID: 18600869.
Copy Download .nbib Format: NLM
Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum.

Carbohydrate polymers

Wang J, Yang T, Tian J, Liu W, Jing F, Yao J, Zhang J, Lei Z.
PMID: 25263904
Carbohydr Polym. 2014 Dec 19;114:375-383. doi: 10.1016/j.carbpol.2014.08.035. Epub 2014 Aug 26.

Sulfated derivatives of galactomannan from locust bean gum (LBG) with the degree of substitution (DS) of 0.34-1.07 were synthesized using chlorosulfonic acid/pyridine (CSA/Py) method. Box-Behnken design (BBD) of response surface methodology (RSM) was employed to optimize the reaction conditions....

Cite
Wang J, Yang T, Tian J, et al. Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum. Carbohydr Polym. 2014;114:375-383doi: 10.1016/j.carbpol.2014.08.035.
Wang, J., Yang, T., Tian, J., Liu, W., Jing, F., Yao, J., Zhang, J., & Lei, Z. (2014). Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum. Carbohydrate polymers, 114375-383. https://doi.org/10.1016/j.carbpol.2014.08.035
Wang, Junlong, et al. "Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum." Carbohydrate polymers vol. 114 (2014): 375-383. doi: https://doi.org/10.1016/j.carbpol.2014.08.035
Wang J, Yang T, Tian J, Liu W, Jing F, Yao J, Zhang J, Lei Z. Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum. Carbohydr Polym. 2014 Dec 19;114:375-383. doi: 10.1016/j.carbpol.2014.08.035. Epub 2014 Aug 26. PMID: 25263904.
Copy Download .nbib Format: NLM
Taste masked microspheres of ofloxacin: formulation and evaluation of orodispersible tablets.

Scientia pharmaceutica

Malik K, Arora G, Singh I.
PMID: 21886910
Sci Pharm. 2011 Jul-Sep;79(3):653-72. doi: 10.3797/scipharm.1104-11. Epub 2011 Jul 25.

Ofloxacin is a synthetic chemotherapeutic antibiotic used for treatment of a variety of bacterial infections, but therapy suffers from low patients' compliance due to its unpleasant taste. This study was aimed to develop taste masked microspheres of ofloxacin using...

Cite
Malik K, Arora G, Singh I. Taste masked microspheres of ofloxacin: formulation and evaluation of orodispersible tablets. Sci Pharm. 2011;79(3):653-72doi: 10.3797/scipharm.1104-11.
Malik, K., Arora, G., & Singh, I. (2011). Taste masked microspheres of ofloxacin: formulation and evaluation of orodispersible tablets. Scientia pharmaceutica, 79(3), 653-72. https://doi.org/10.3797/scipharm.1104-11
Malik, Karan, et al. "Taste masked microspheres of ofloxacin: formulation and evaluation of orodispersible tablets." Scientia pharmaceutica vol. 79,3 (2011): 653-72. doi: https://doi.org/10.3797/scipharm.1104-11
Malik K, Arora G, Singh I. Taste masked microspheres of ofloxacin: formulation and evaluation of orodispersible tablets. Sci Pharm. 2011 Jul-Sep;79(3):653-72. doi: 10.3797/scipharm.1104-11. Epub 2011 Jul 25. PMID: 21886910; PMCID: PMC3163379.
Copy Download .nbib Format: NLM
Stability of .

Food hydrocolloids

Soukoulis C, Behboudi-Jobbehdar S, Macnaughtan W, Parmenter C, Fisk ID.
PMID: 28867864
Food Hydrocoll. 2017 Sep;70:345-355. doi: 10.1016/j.foodhyd.2017.04.014.

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey...

Cite
Soukoulis C, Behboudi-Jobbehdar S, Macnaughtan W, et al. Stability of . Food Hydrocoll. 2017;70:345-355doi: 10.1016/j.foodhyd.2017.04.014.
Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C., & Fisk, I. D. (2017). Stability of . Food hydrocolloids, 70345-355. https://doi.org/10.1016/j.foodhyd.2017.04.014
Soukoulis, Christos, et al. "Stability of ." Food hydrocolloids vol. 70 (2017): 345-355. doi: https://doi.org/10.1016/j.foodhyd.2017.04.014
Soukoulis C, Behboudi-Jobbehdar S, Macnaughtan W, Parmenter C, Fisk ID. Stability of . Food Hydrocoll. 2017 Sep;70:345-355. doi: 10.1016/j.foodhyd.2017.04.014. PMID: 28867864; PMCID: PMC5429391.
Copy Download .nbib Format: NLM
Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum.

Preventive nutrition and food science

Jo W, Yoo B.
PMID: 30386756
Prev Nutr Food Sci. 2018 Sep;23(3):269-274. doi: 10.3746/pnf.2018.23.3.269. Epub 2018 Sep 30.

The effects of cellulose gums (CG), such as carboxymethyl cellulose (CMC) and hydroxypropyl methylcellulose (HPMC), on the flow and dynamic rheological properties of binary mixtures of xanthan gum (XG) and locust bean gum (LBG) were examined at different XG/LBG/CG...

Cite
Jo W, Yoo B. Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Prev Nutr Food Sci. 2018;23(3):269-274doi: 10.3746/pnf.2018.23.3.269.
Jo, W., & Yoo, B. (2018). Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Preventive nutrition and food science, 23(3), 269-274. https://doi.org/10.3746/pnf.2018.23.3.269
Jo, Wonjun, and Yoo, Byoungseung. "Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum." Preventive nutrition and food science vol. 23,3 (2018): 269-274. doi: https://doi.org/10.3746/pnf.2018.23.3.269
Jo W, Yoo B. Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Prev Nutr Food Sci. 2018 Sep;23(3):269-274. doi: 10.3746/pnf.2018.23.3.269. Epub 2018 Sep 30. PMID: 30386756; PMCID: PMC6195896.
Copy Download .nbib Format: NLM
Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings.

Foods (Basel, Switzerland)

Benković M, Bosiljkov T, Semić A, Ježek D, Srečec S.
PMID: 30759835
Foods. 2019 Feb 12;8(2). doi: 10.3390/foods8020066.

The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the...

Cite
Benković M, Bosiljkov T, Semić A, et al. Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. Foods. 2019;8(2)doi: 10.3390/foods8020066.
Benković, M., Bosiljkov, T., Semić, A., Ježek, D., & Srečec, S. (2019). Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. Foods (Basel, Switzerland), 8(2), . https://doi.org/10.3390/foods8020066
Benković, Maja, et al. "Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings." Foods (Basel, Switzerland) vol. 8,2 (2019). doi: https://doi.org/10.3390/foods8020066
Benković M, Bosiljkov T, Semić A, Ježek D, Srečec S. Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. Foods. 2019 Feb 12;8(2). doi: 10.3390/foods8020066. PMID: 30759835; PMCID: PMC6406404.
Copy Download .nbib Format: NLM
Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception.

Foods (Basel, Switzerland)

Zahn S, Hoppert K, Ullrich F, Rohm H.
PMID: 28239135
Foods. 2013 Nov 27;2(4):521-533. doi: 10.3390/foods2040521.

In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two...

Cite
Zahn S, Hoppert K, Ullrich F, et al. Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception. Foods. 2013;2(4):521-533doi: 10.3390/foods2040521.
Zahn, S., Hoppert, K., Ullrich, F., & Rohm, H. (2013). Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception. Foods (Basel, Switzerland), 2(4), 521-533. https://doi.org/10.3390/foods2040521
Zahn, Susann, et al. "Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception." Foods (Basel, Switzerland) vol. 2,4 (2013): 521-533. doi: https://doi.org/10.3390/foods2040521
Zahn S, Hoppert K, Ullrich F, Rohm H. Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception. Foods. 2013 Nov 27;2(4):521-533. doi: 10.3390/foods2040521. PMID: 28239135; PMCID: PMC5302276.
Copy Download .nbib Format: NLM
Study of locust bean gum reinforced cyst-chitosan and oxidized dextran based semi-IPN cryogel dressing for hemostatic application.

Bioactive materials

Meena LK, Raval P, Kedaria D, Vasita R.
PMID: 29992195
Bioact Mater. 2017 Dec 08;3(3):370-384. doi: 10.1016/j.bioactmat.2017.11.005. eCollection 2018 Sep.

Severe blood loss due to traumatic injuries remains one of the leading causes of death in emergency settings. Chitosan continues to be the candidate material for hemostatic applications due to its inherent hemostatic properties. However, available chitosan-based dressings have...

Cite
Meena LK, Raval P, Kedaria D, et al. Study of locust bean gum reinforced cyst-chitosan and oxidized dextran based semi-IPN cryogel dressing for hemostatic application. Bioact Mater. 2017;3(3):370-384doi: 10.1016/j.bioactmat.2017.11.005.
Meena, L. K., Raval, P., Kedaria, D., & Vasita, R. (2018). Study of locust bean gum reinforced cyst-chitosan and oxidized dextran based semi-IPN cryogel dressing for hemostatic application. Bioactive materials, 3(3), 370-384. https://doi.org/10.1016/j.bioactmat.2017.11.005
Meena, Lalit Kumar, et al. "Study of locust bean gum reinforced cyst-chitosan and oxidized dextran based semi-IPN cryogel dressing for hemostatic application." Bioactive materials vol. 3,3 (2018): 370-384. doi: https://doi.org/10.1016/j.bioactmat.2017.11.005
Meena LK, Raval P, Kedaria D, Vasita R. Study of locust bean gum reinforced cyst-chitosan and oxidized dextran based semi-IPN cryogel dressing for hemostatic application. Bioact Mater. 2017 Dec 08;3(3):370-384. doi: 10.1016/j.bioactmat.2017.11.005. eCollection 2018 Sep. PMID: 29992195; PMCID: PMC6035369.
Copy Download .nbib Format: NLM
The efficacy of new oral contrast mixture for computed tomography enterography.

Polish journal of radiology

Evrimler Ş, Ocakoğlu G, Algin O.
PMID: 31969958
Pol J Radiol. 2019 Oct 15;84:e403-e412. doi: 10.5114/pjr.2019.89684. eCollection 2019.

PURPOSE: To show the reliabilities of the new mixture (composed of water, methylcellulose, lactulose, locust bean gum, and sorbitol) and to compare the luminal distension and radiological confidence scores of this solution with water-lactulose mixture.MATERIAL AND METHODS: Computed tomography...

Cite
Evrimler Ş, Ocakoğlu G, Algin O. The efficacy of new oral contrast mixture for computed tomography enterography. Pol J Radiol. 2019;84:e403-e412doi: 10.5114/pjr.2019.89684.
Evrimler, �. �., Ocakoğlu, G., & Algin, O. (2019). The efficacy of new oral contrast mixture for computed tomography enterography. Polish journal of radiology, 84e403-e412. https://doi.org/10.5114/pjr.2019.89684
Evrimler, Şehnaz, et al. "The efficacy of new oral contrast mixture for computed tomography enterography." Polish journal of radiology vol. 84 (2019): e403-e412. doi: https://doi.org/10.5114/pjr.2019.89684
Evrimler Ş, Ocakoğlu G, Algin O. The efficacy of new oral contrast mixture for computed tomography enterography. Pol J Radiol. 2019 Oct 15;84:e403-e412. doi: 10.5114/pjr.2019.89684. eCollection 2019. PMID: 31969958; PMCID: PMC6964335.
Copy Download .nbib Format: NLM
Showing 1 to 12 of 90 entries