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There are 15194 results for: content related to: Synthesis and characterization of acryloyloxy guar gum

  1. You have full text access to this OnlineOpen article
    Re-evaluation of guar gum (E 412) as a food additive

    EFSA Journal

    Volume 15, Issue 2, February 2017, EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert-Remy, Claude Lambré , Jean-Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent-Massin, Ivan Stankovic, Ine Waalkens-Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Paul Peters, Jacqueline Wiesner, Anna Christodoulidou, Federica Lodi, Alexandra Tard and Birgit Dusemund

    Version of Record online : 24 FEB 2017, DOI: 10.2903/j.efsa.2017.4669

  2. Clarification of rubber mill wastewater by a plant based biopolymer – comparison with common inorganic coagulants

    Journal of Chemical Technology and Biotechnology

    Volume 88, Issue 10, October 2013, Pages: 1864–1873, Sumona Mukherjee, Agamuthu Pariatamby, Jaya Narayan Sahu and Bhaskar Sen Gupta

    Version of Record online : 8 MAR 2013, DOI: 10.1002/jctb.4041

  3. Viscosity of guar gum and xanthan/guar gum mixture solutions

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 12, 15 September 2000, Pages: 1722–1727, J A Casas, A F Mohedano and F García-Ochoa

    Version of Record online : 28 JUL 2000, DOI: 10.1002/1097-0010(20000915)80:12<1722::AID-JSFA708>3.0.CO;2-X

  4. The physico-chemical properties of commercial canola protein isolate-guar gum gels

    International Journal of Food Science & Technology

    Volume 40, Issue 6, June 2005, Pages: 643–653, Florence O. Uruakpa and Susan D. Arntfield

    Version of Record online : 20 MAY 2005, DOI: 10.1111/j.1365-2621.2005.00975.x

  5. Effect of Hydrocolloids on the Pasting Profiles of Tapioca Starch Mixtures and the Baking Properties of Gluten-Free Cheese Bread

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1672–1681, Eduardo Rodriguez-Sandoval, Misael Cortes-Rodriguez and Katherine Manjarres-Pinzon

    Version of Record online : 16 OCT 2014, DOI: 10.1111/jfpp.12398

  6. Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gel

    International Journal of Food Science & Technology

    Volume 44, Issue 7, July 2009, Pages: 1314–1322, Jian-Hua Zhu, Xiao-Quan Yang, Ijaz Ahmad, Yueming Jiang, Xiao-Yuan Wang and Lei-Yan Wu

    Version of Record online : 26 MAY 2009, DOI: 10.1111/j.1365-2621.2009.01960.x

  7. Boric acid incorporated on the surface of reactive nanosilica providing a nano-crosslinker with potential in guar gum fracturing fluid

    Journal of Applied Polymer Science

    Volume 134, Issue 27, July 15, 2017, Zifeng Zhang, Hao Pan, Peisong Liu, Mengyun Zhao, Xiaohong Li and Zhijun Zhang

    Version of Record online : 7 MAR 2017, DOI: 10.1002/app.45037

  8. Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt

    International Journal of Dairy Technology

    Volume 69, Issue 3, August 2016, Pages: 356–363, Youngseung Lee and Yoon Hyuk Chang

    Version of Record online : 16 MAR 2016, DOI: 10.1111/1471-0307.12263

  9. Enzymatic improvement of guar-based thickener for better-quality silk screen printing

    Coloration Technology

    Volume 128, Issue 4, August 2012, Pages: 315–322, Eva Baldaro, Maurizio Gallucci, Cristina Formantici, Luca Issi, Sara Cheroni and Yves M Galante

    Version of Record online : 21 JUN 2012, DOI: 10.1111/j.1478-4408.2012.00382.x

  10. Effects of guar gum as a fat substitute in low fat meat emulsions

    Journal of Food Processing and Preservation

    Sajad A. Rather, F. A. Masoodi, Rehana Akhter, Jahangir A. Rather and Furheen Amin

    Version of Record online : 24 FEB 2017, DOI: 10.1111/jfpp.13249

  11. Chemometric study of graft copolymerization of guar-g-(acrylamide-co-diallyl dimethylammonium chloride)

    Journal of Applied Polymer Science

    Volume 127, Issue 5, 5 March 2013, Pages: 3970–3979, Vipul Agarwal, Douglas McLean, James Horne, Desmond Richardson and Karen Stack

    Version of Record online : 24 MAY 2012, DOI: 10.1002/app.37716

  12. Efficiency of Carbohydrate Additives on the Stability of Horseradish Peroxidase (HRP): HRP-Catalyzed Removal of Phenol and Malachite Green Decolorization from Wastewater

    CLEAN – Soil, Air, Water

    Volume 43, Issue 6, June 2015, Pages: 846–856, Ellappan Kalaiarasan and Thayumanavan Palvannan

    Version of Record online : 20 NOV 2014, DOI: 10.1002/clen.201300858

  13. Vanadium(V)/mandelic acid initiated graft copolymerization of acrylamide onto guar gum in an aqueous medium

    Journal of Applied Polymer Science

    Volume 115, Issue 4, 15 February 2010, Pages: 2375–2385, Arti Srivastava, Vivek Mishra, Shailendra Kumar Singh and Rajesh Kumar

    Version of Record online : 14 OCT 2009, DOI: 10.1002/app.31172

  14. Natural Giesekus fluids: Shear and extensional behavior of food gum solutions in the semidilute regime

    AIChE Journal

    Volume 60, Issue 11, November 2014, Pages: 3902–3915, Maria D. Torres, Bart Hallmark, D. Ian Wilson and Loic Hilliou

    Version of Record online : 16 SEP 2014, DOI: 10.1002/aic.14611

  15. Type of dietary fibre (soluble versus insoluble) influences digestion, faeces characteristics and faecal waste production in Nile tilapia (Oreochromis niloticus L.)

    Aquaculture Research

    Volume 36, Issue 12, September 2005, Pages: 1157–1166, Abdolsamad K Amirkolaie, Jascha I Leenhouwers, Johan A J Verreth and Johan W Schrama

    Version of Record online : 21 JUL 2005, DOI: 10.1111/j.1365-2109.2005.01330.x

  16. Development of ionic and non-ionic natural gum-based bigels: Prospects for drug delivery application

    Journal of Applied Polymer Science

    Volume 132, Issue 38, October 10, 2015, Saikat Sahoo, Vinay K. Singh, K. Uvanesh, Dibyajyoti Biswal, Arfat Anis, Usman Ali Rana, Saeed M. Al-Zahrani and Kunal Pal

    Version of Record online : 17 JUN 2015, DOI: 10.1002/app.42561

  17. Modification of guar gum through grafting of 4-vinyl pyridine using potassium peroxymonosulphate/ascorbic acid redox pair

    Journal of Applied Polymer Science

    Volume 106, Issue 2, 15 October 2007, Pages: 1353–1358, Abhishek Srivastava, Jasaswini Tripathy, Madan Mohan Mishra and Kunj Behari

    Version of Record online : 12 JUL 2007, DOI: 10.1002/app.26575

  18. Synthesis and properties of superabsorbent hydrogels based on guar gum and succinic anhydride

    Journal of Applied Polymer Science

    Volume 114, Issue 1, 5 October 2009, Pages: 612–616, Rumiko Fujioka, Yukari Tanaka and Toshio Yoshimura

    Version of Record online : 8 JUN 2009, DOI: 10.1002/app.30600

  19. Effects of Galactomannan Addition on Rheological, Pasting and Physical Properties of Water Chestnut Starch

    Journal of Texture Studies

    Volume 46, Issue 1, February 2015, Pages: 58–66, Youngseung Lee and Yoon Hyuk Chang

    Version of Record online : 9 MAR 2015, DOI: 10.1111/jtxs.12113

  20. Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum

    International Journal of Food Science & Technology

    Volume 52, Issue 10, October 2017, Pages: 2210–2216, Majid Hussain, Serafim Bakalis, Ourania Gouseti, Saeed Akhtar, Aneela Hameed and Amir Ismail

    Version of Record online : 19 JUN 2017, DOI: 10.1111/ijfs.13500