Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids
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Food gels: gelling process and new applications.
Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forc...
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Gelation of pectin caused by divalent cations especially calcium ions has been applied to develop an ophthalmic formulation of azithromycin in the present study. Rapid elimination of drug on instillation into cul de sac would be minimal with in situ gelling ophthalmic solution leading to increased precorneal contact time and prolonged drug delivery. In the formulation development studies pectin...
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This work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process. The gels of soy, pea and lupin proteins were characterized by rheological techniques. Gelation kinetics, mechanical spectra, as well as the texture of thes...
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been accomplished with any single ingredient except for synthetic fat. The most practical way to mimic fat is widely proposed to be by using a combination of materials, with food hydrocolloids as the main ingredient (Glicksman, 1991). Curdlan can be considered to have notable potential as a fat mimetic system by itself or in conjunction with other hydrocolloids. Our objective was to study the r...
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Mixed gelatin-alginate gels are widely studied as encapsulating matrices. However, the dissolution of gelatin at mild temperatures (close to body temperature) imparts low stability for these systems, particularly as delivery matrices. In this context, collagen fiber arises as an alternative due to its water binding properties. Thus, the main objective of this work was to evaluate the effect of ...
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تاریخ انتشار 2012