In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...

Biological tissues are viscoelastic, demonstrating a mixture of fluid and solid responses to mechanical strain. Whilst viscoelasticity is critical for native tissue function, it is rarely used as a design criterion in biomaterials science or tissue engineering. We propose that viscoelasticity may be tailored to specific levels through manipulation of the hydrogel type, or more specifically the ...

also had to take another factor into consideration— pulmonary aspiration. Airway reflexes are necessary to minimize aspiration, and to expel out aspirated materials from the airway, if aspirated. Therefore, while inhibition of the airway reflexes (by topical anaesthesia, sedation, or both) would reduce the stress to awake patients, it also increases the risk of aspiration. All three patients re...

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 shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of she...