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Ionic cross-linking as a strategy tomodulate the properties of oral mucoadhesive microparticles based on polysaccharide blends
(2021-03-01)
Polymer blends of gellan gum (GG)/retrograded starch(RS) and GG/pectin (P) were cross-linked with calcium, aluminum, or both to prepare mucoadhesive microparticles as oral carriers of drugs or nano systems. Cross-linking ...
Effect of polymerization with transglutaminase on in vitro digestion and antigenicity of beta-lactoglobulin
(Elsevier Sci LtdOxfordInglaterra, 2012)
Effect of the precipitating agent on the immobilization of Aspergillus oryzae ?-galactosidase by cross-linking and aggregation
(2017)
Enzymatic synthesis of lactulose with β galactosidase is still a scarcely
explored field and most reported yields are low For this reason, new
strategies are required for lactulose synthesis allowing an increase in
selectivity, ...
Preparation and characterization of free films of high amylose/pectin mixtures cross-linked with sodium trimetaphosphate
(Informa Healthcare, 2012-11-01)
High amylose and pectin were mixed at 1: 1 mass ratio and cross-linked with sodium trimetaphosphate (STMP) in alkaline medium. Films were prepared from aqueous dispersions of these cross-linked polymer blend at three ...
Preparation and characterization of free films of high amylose/pectin mixtures cross-linked with sodium trimetaphosphate
(Informa Healthcare, 2012-11-01)
High amylose and pectin were mixed at 1: 1 mass ratio and cross-linked with sodium trimetaphosphate (STMP) in alkaline medium. Films were prepared from aqueous dispersions of these cross-linked polymer blend at three ...
Attainment and characterization of carboxymethyl chitosan hydrogels by enzymatic cross-linking
(2019)
© 2019, Akadémiai Kiadó, Budapest, Hungary.In this study, carboxymethyl chitosan hydrogels (CMCH) cross-linked with catechin in the presence of laccase (CMCH-C-L) were obtained. The synthesis and characterization of CMCH ...
Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
(Springer, 2017-05)
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite ...
Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH
(International Dairy Journal, 2018)