κ-Carrageenan/locust bean gum as hard capsule gelling agents
Keywords: آدامس لوبیا; κ-Carrageenan; Locust bean gum; Blend gel; Synergism; Film; Hard capsule;
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Chitosan/sulfated locust bean gum nanoparticles: In vitro and in vivo evaluation towards an application in oral immunization
Keywords: آدامس لوبیا; Locust bean gum; Oral immunization; Polymeric nanoparticles;
TEMPO-mediated oxidation on galactomannan: Gal/Man ratio and chain flexibility dependence
Keywords: آدامس لوبیا; Selective C-6 oxidation; TEMPO; Galactomannans; Guar gum; Locust bean gum; HPSEC;
Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with κ-carrageenan
Keywords: آدامس لوبیا; Guar galactomannan; κ-Carrageenan; Pepsin; Locust bean gum; Synergy;
Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mold caused by Penicillium digitatum
Keywords: آدامس لوبیا; Sodium alginate; Locust bean gum; Wickerhamomyces anomalus; Film properties; Bioactive coating; Postharvest quality
The influence of locust bean gum on native and alkali-modified agar gels
Keywords: آدامس لوبیا; Rheology; Polysaccharide hydrogels; Native agar; Alkali-modified agar; Locust bean gum; cryoSEM;
Alginate beads of Captopril using galactomannan containing Senna tora gum, guar gum and locust bean gum
Keywords: آدامس لوبیا; Galactomannan; Guar gum; Locust bean gum
Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates
Keywords: آدامس لوبیا; Chitosan; Locust Bean Gum; Bergamot; Bitter orange; Date; Postharvest decay
Optimization of reaction conditions by RSM and structure characterization of sulfated locust bean gum
Keywords: آدامس لوبیا; Galactomannan; Locust bean gum; Sulfation; Solution conformation; Response surface methodology;
Encapsulation of Lactobacillus bulgaricus in carrageenan-locust bean gum coated milk microspheres with double layer structure
Keywords: آدامس لوبیا; Encapsulation; Probiotics; Milk; Carrageenan; Locust bean gum;
The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH
Keywords: آدامس لوبیا; Mixed gels; Polysaccharide degradation; Konjac glucomannan; Locust bean gum; κ-Carrageenan;
Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels
Keywords: آدامس لوبیا; Mixed gels; Synergy; Konjac glucomannan; Locust bean gum; κ-Carrageenan; Heterotypic binding;
Dietary fibre sources in frozen part-baked bread: Influence on technological quality
Keywords: آدامس لوبیا; Part-baked bread; Wheat bran; Resistant starch; Locust bean gum;
Some remarks on rheological properties of concentrated solutions of galactomannans
Keywords: آدامس لوبیا; Molecular weight between entanglements; Prescreening; Material constant; Guar gum; Locust bean gum
Green synthesis of silver nanoparticles and their application for the development of optical fiber based hydrogen peroxide sensor
Keywords: آدامس لوبیا; Green synthesis; Silver nanoparticles; Locust bean gum; Hydrogen peroxide; Optical fiber sensor
Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions
Keywords: آدامس لوبیا; Sauces; Emulsions; Hydrocolloids; Biopolymers; Locust bean gum; Viscosity; Creaming; Rheology
Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions
Keywords: آدامس لوبیا; Emulsions; Locust bean gum; Sodium caseinate; Shear thinning; Freeze-drying
Rheological properties of concentrated solutions of galactomannans in an ionic liquid
Keywords: آدامس لوبیا; Galactomannan; Molecular weight between entanglements; Guar gum; Tara gum; Locust bean gum; Ionic liquid;
DSC and TMA studies on freezing and thawing gelation of galactomannan polysaccharide
Keywords: آدامس لوبیا; Galactomannan polysaccharide; Locust bean gum; Hydrogel; DSC; TMA;
Radiation synthesis and characterisation of the network structure of natural/synthetic double-network superabsorbent polymers
Keywords: آدامس لوبیا; Acrylic acid sodium salt; Locust bean gum; Hydrogel; Superabsorbent polymers; Crosslink density; Radiation
Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum
Keywords: آدامس لوبیا; Locust bean gum; CaCl2; High pressure; Salt-soluble meat protein; Gels properties; Gelling mechanism
The structural analysis and the role of calcium binding site for thermal stability in mannanase
Keywords: آدامس لوبیا; Mannanase; Actinomycete; Calcium; Thermal stability; Glucoside hydrolase family 5; CBM; carbohydrate-binding module; DNS; 3,5-dinitrosalicylic acid; ITC; isothermal titration calorimetry; LBG; locust bean gum; PIPES; piperazine-N,Nâ²-bis (2-ethanesulfoni
Thermally stable hydrogels from enzymatically oxidized polysaccharides
Keywords: آدامس لوبیا; Enzymatic oxidation; Galactose oxidase; Guar gum; Locust bean gum; Xyloglucan; Hydrogels; Thermal stability
Comparison of bio- and synthetic surfactants for EOR
Keywords: آدامس لوبیا; EOR; foaming capability; guar; locust bean gum; rhamnolipid
Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans
Keywords: آدامس لوبیا; Gleditsia triacanthos; Sophora japonica; Guar gum; Locust bean gum; Synergistic interactions; Rheological characterization
Demonstration of the presence of acetylation and arabinose branching as structural features of locust bean gum galactomannans
Keywords: آدامس لوبیا; Locust bean gum; Galactomannans; Oligosaccharides; Mass spectrometry; Electrospray ionization;
An endo-β-1,4-mannanase, AkMan, from the common sea hare Aplysia kurodai
Keywords: آدامس لوبیا; Sea hare; Mollusks; Gastropod; β-1,4-mannanase; Mannan; Mannooligosaccharide; Locust bean gum
Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition
Keywords: آدامس لوبیا; Emulsion; Sodium caseinate; Locust bean gum; Rheology; Microstructure
Weak-gel formation in dispersions of silica particles in a matrix of a non-ionic polysaccharide: Structure and rheological characterization
Keywords: آدامس لوبیا; Polysaccharide/inorganic composites; Locust bean gum; Silica particles; Rheology; Cryo-SEM; Gelation
An investigation of four commercial galactomannans on their emulsion and rheological properties
Keywords: آدامس لوبیا; Galactomannans; Fenugreek gum; Guar gum; Tara gum; Locust bean gum; M/G ratio; Emulsion properties; Rheological properties
Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches
Keywords: آدامس لوبیا; Hydrocolloids; Locust bean gum; Native starch; Pasting properties; Rheology; Syneresis; White sauce; Xanthan gum
Raman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharides
Keywords: آدامس لوبیا; Carboxymethylation; Cellulose; Guar gum; Locust bean gum; Xanthan gum; Raman spectroscopy; Fourier transform infrared spectroscopy
Development and optimization of locust bean gum (LBG)-based edible coatings for postharvest storage of 'Fortune' mandarins
Keywords: آدامس لوبیا; Citrus; Edible composite coatings; Shellac; Locust bean gum;
Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systems
Keywords: آدامس لوبیا; Whey protein hydrolysates; Locust bean gum; Gelation; Rheology; Microstructure
Effect of gamma irradiation on the physicochemical properties of a starch-based film
Keywords: آدامس لوبیا; Gamma irradiation; Locust bean gum; Starch-based film; Physicochemical properties
Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples
Keywords: آدامس لوبیا; Galactomannan; Locust bean gum; Carob; Molecular weight distribution; Aqueous SEC
Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment
Keywords: آدامس لوبیا; Locust bean gum; Galactomannans; Seed dehulling; Sugar composition; Solubility; Macromolecular characteristics; Rheological properties
On the Mark–Houwink parameters for galactomannans
Keywords: آدامس لوبیا; Galactomannan; Guar; Tara; Locust bean gum; LBG; Mark–Houwink; Intrinsic viscosity
The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia
Keywords: آدامس لوبیا; Carob gum; Ceratonia siliqua; Locust bean gum; Mediterranean vegetation; Galactomannan; Purification
A comparative study on the compositions of crude and refined locust bean gum: In relation to rheological properties
Keywords: آدامس لوبیا; Galactomannan; Locust bean gum; Composition; Crude; Refined
Investigation of equilibrium solubility of a carob galactomannan
Keywords: آدامس لوبیا; Locust bean gum; Carob; Galactomannan; Phase behavior; Fractionation
Two galactomannans and scleroglucan as matrices for drug delivery: Preparation and release studies
Keywords: آدامس لوبیا; Galactomannans; Guar gum; Locust bean gum; Scleroglucan; Glutaraldehyde; Theophylline; Vitamin B12; Myoglobin; Modified release
Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties
Keywords: آدامس لوبیا; Phaseolus; Surface tension; Foaming properties; Arabic gum; Locust bean gum; Xanthan gum
Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
Keywords: آدامس لوبیا; Microstructure; Mixed gels; Whey proteins; Polysaccharides; Fracture mechanisms; Serum; Sensory; Correlation; ANOVA; one-way analysis of variance; CLSM; confocal laser scanning microscopy; GDL; glucono-δ-lactone; lbg; locust bean gum; PCA; principal comp
Interchain association of locust bean gum in sucrose solutions: An interpretation based on thixotropic behavior
Keywords: آدامس لوبیا; Locust bean gum; Thixotropy; Transient rheological behavior; Interchain association
Effect of sugars, galactose content and chainlength on freeze–thaw gelation of galactomannans
Keywords: آدامس لوبیا; Freeze–thaw; Cryogelation; Rheology; Sugars; Guar gum; Locust bean gum
Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum
Keywords: آدامس لوبیا; Phaseolus; Emulsion stability; Coalescence; Arabic gum; Locust bean gum; Xanthan gum
Phase separation in soft-serve ice cream mixes: rheology and microstructure
Keywords: آدامس لوبیا; Soft-serve ice cream; κ-Carrageenan; Locust bean gum; Phase separation; Confocal scanning laser microscopy;
Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides
Keywords: آدامس لوبیا; Lupin; Pea; Broad bean; Xanthan gum; Locust bean gum; Protein isolates; Functional properties;
Modelling the rheological behaviour of galactomannan aqueous solutions
Keywords: آدامس لوبیا; Rheology; Viscoelasticity; Galactomannans; Tara gum; Locust bean gum;