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1. Correction: Non-thermal plasma assisted surface nano-textured carboxymethyl guar gum/chitosan hydrogels for biomedical applications

Author:
Dalei, Ganeswar; Das, Subhraseema; Das, Smruti Prava
Source:
RSC advances 2019 v.9 no.62 pp. 36285-36286
ISSN:
2046-2069
Subject:
guar gum,   etc   ; chitosan; hydrogels;     Show all 3 Subjects
Abstract:
... Correction for ‘Non-thermal plasma assisted surface nano-textured carboxymethyl guar gum/chitosan hydrogels for biomedical applications’ by Ganeswar Dalei et al., RSC Adv., 2019, 9, 1705–1716. ...
DOI:
10.1039/c9ra90082a

2. Self-healing, sensitive and antifreezing biomass nanocomposite hydrogels based on hydroxypropyl guar gum and application in flexible sensors

Author:
Sun, Zhixiang; Wang, Lulu; Jiang, Xinyan; Bai, Liangjiu; Wang, Wenxiang; Chen, Hou; Yang, Lixia; Yang, Huawei; Wei, Donglei
Source:
International journal of biological macromolecules 2020 v.155 pp. 1569-1577
ISSN:
0141-8130
Subject:
guar gum,   etc   ; biomass; graphene oxide; heart rate; humans; hydrogels; nanocomposites; strength (mechanics); temperature;     Show all 9 Subjects
Abstract:
... In this manuscript, self-healing, highly flexible hydrogels based on hydroxypropyl guar gum (HPG) were prepared by adding dopamine-coated reduced-graphene oxide (rGO@PDA). The multiple reversible dynamic networks were simultaneously constructed by boron–oxygen and metal-ligand interactions. These multiple networks significantly improve the self-healing efficiency and mechanical strength of the bio ...
DOI:
10.1016/j.ijbiomac.2019.11.134

3. Elucidation of the aggregation mechanism of bentonite with cationic guar gum as flocculant and application to filtration

Author:
Nakamura, Ayano; Ozaki, Maki; Murakami, Kenji
Source:
Colloids and surfaces 2020 v.596 pp. 124660
ISSN:
0927-7757
Subject:
guar gum,   etc   ; adsorption; bentonite; biopolymers; crosslinking; electrostatic interactions; filtration; flocculants; sedimentation rate;     Show all 9 Subjects
Abstract:
... Cationized guar gum (CGG) was synthesized by imparting a positive charge to the natural polymer guar gum (GG) and was used as a flocculant for bentonite suspensions. The effect of CGG on bentonite aggregation was evaluated by sedimentation tests. The mechanism of aggregation with CGG is discussed in terms of the aggregate size and the amount of CGG adsorbed in the aggregate. The amenability of ben ...
DOI:
10.1016/j.colsurfa.2020.124660

4. Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch

Author:
Zheng, Mingjing; Lin, Yan; Wu, Hongqiang; Zeng, Shaoxiao; Zheng, Baodong; Zhang, Yi; Zeng, Hongliang
Source:
Food chemistry 2020 v.315 pp. 126240
ISSN:
0308-8146
Subject:
guar gum,   etc   ; bound water; chitosan; exudation; gels; hardness; hydrocolloids; retrogradation; starch; texture; xanthan gum;     Show all 11 Subjects
Abstract:
... Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation. The results showed that chitosan (CS) increased water migration and starch retrogradation of LS gel, causing the water molecules to easily diffuse as higher mobility free water (T₂₄), which was strongly related to the higher short-range ...
DOI:
10.1016/j.foodchem.2020.126240

5. Retention of linalool and eugenol in hydrogels

Author:
Kopjar, Mirela; Ivić, Ivana; Vukoja, Josipa; Šimunović, Josip; Pichler, Anita
Source:
International journal of food science & technology 2020 v.55 no.4 pp. 1416-1425
ISSN:
0950-5423
Subject:
guar gum,   etc   ; cohesion; eugenol; firmness; hydrocolloids; hydrogels; linalool; sucrose; texture; trehalose; viscosity; volatile compounds; xanthan gum;     Show all 13 Subjects
Abstract:
... Textural parameters of hydrogels prepared from hydrocolloids (guar gum or xanthan; 0.5 or 1% (w/w)) and disaccharides (sucrose and trehalose) were investigated after preparation and storage for 30 days. Volatile compounds (linalool or eugenol) were added to the hydrogels in order to investigate their behaviour in those systems and to determine whether there is correlation between textural paramete ...
DOI:
10.1111/ijfs.14344

6. Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum

Author:
Mousavi, Seyyed Mohammad Reza; Rafe, Ali; Yeganehzad, Samira
Source:
Carbohydrate polymers 2020 v.232 pp. 115809
ISSN:
0144-8617
Subject:
guar gum,   etc   ; alginates; basil; calcium; gels; ions; porosity; scanning electron microscopy; shrinkage; stoichiometry; strength (mechanics); texture;     Show all 12 Subjects
Abstract:
... Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca²⁺ levels (2–10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca²⁺, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical spectra of the alginate/guar gels explained pseudo ...
DOI:
10.1016/j.carbpol.2019.115809

7. Anticoagulant and antithrombotic effects of chemically sulfated guar gum

Author:
de Oliveira Barddal, Helyn Priscila; Faria, Franciê Assis Melo; Nogueira, Alexsandro Vinícius; Iacomini, Marcello; Cipriani, Thales Ricardo
Source:
International journal of biological macromolecules 2020 v.145 pp. 604-610
ISSN:
0141-8130
Subject:
guar gum,   etc   ; anticoagulant activity; anticoagulants; enzyme inhibition; hemorrhage; heparin; hydrolysis; pathogens; thrombin; thrombosis;     Show all 10 Subjects
Abstract:
... Heparin is an extremely important and recognized anticoagulant and antithrombotic agent. Obtained from animal sources and being highly potent, risks of contamination by pathogens and bleeding are some concerns related to heparin use. In the search for alternatives to heparin, several researches have been performed with chemically sulfated polysaccharides obtained from non-animal sources. In this w ...
DOI:
10.1016/j.ijbiomac.2019.12.210

8. Physicochemical characterization of galactomannans extracted from seeds of Gleditsia sinensis Lam and fenugreek. Comparison with commercial guar gum

Author:
Liu, Yantao; Lei, Fuhou; He, Liang; Xu, Wei; Jiang, Jianxin
Source:
International journal of biological macromolecules 2020 v.158 pp. 1047-1054
ISSN:
0141-8130
Subject:
guar gum,   etc   ; Gleditsia sinensis; fenugreek; freeze drying; galactomannans; galactose; mannose; mathematical models; seeds; solubility; temperature; thermal properties; viscosity;     Show all 13 Subjects
Abstract:
... Gleditsia sinensis, fenugreek and guar galactomannans (referred to as GSG, FG, and GG) were extracted from their gums and investigated using various techniques. Mannose to galactose ratios were 3.55, 1.11, and 1.65, respectively. The intrinsic viscosity of GSG was very close to that of GG, while that of FG was the lowest one. This was attributed to the influence of high galactose substitution of F ...
DOI:
10.1016/j.ijbiomac.2020.04.208

9. Particle agglomeration of gum mixture thickeners used for dysphagia diets

Author:
Park, Jeachun; Yoo, Byoungseung
Source:
Journal of food engineering 2020 v.279 pp. 109958
ISSN:
0260-8774
Subject:
guar gum,   etc   ; beverages; carboxymethylcellulose; cohesion; diet; dysphagia; fluidized beds; ingredients; milk; powders; storage modulus; thickeners; viscosity; xanthan gum;     Show all 14 Subjects
Abstract:
... Among various food gums, xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) are commonly used as main ingredients of commercial food thickeners for the management of dysphagia. In this study, the physical and rheological properties of XG and gum mixture powders (XG/GG and XG/GG/CMC) agglomerated by a fluidized bed agglomerator were investigated. Agglomerated XG/GG mixture showed th ...
DOI:
10.1016/j.jfoodeng.2020.109958

10. Evaluation of a new method to determine the water addition level in gluten-free bread systems

Author:
Sahin, Aylin W.; Wiertz, Jessica; Arendt, Elke K.
Source:
Journal of cereal science 2020 v.93 pp. 102971
ISSN:
0733-5210
Subject:
guar gum,   etc   ; batters; breadmaking quality; dough development; gluten-free bread; hydrocolloids; ingredients; recipes; rice flour; sodium alginate; temperature; water content;     Show all 12 Subjects
Abstract:
... The water content in gluten-free recipes plays an essential role in the resulting product quality. Up to date the water adjustment is conducted mainly by trial-and-error. Brabender GmbH & Co. KG developed an attachment for the Farinograph, which makes the measurement of batter consistencies feasible. The water content was adjusted using this new tool and compared to the water determined based on t ...
DOI:
10.1016/j.jcs.2020.102971

11. Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

Author:
He, Hai; Chi, Chengdeng; Xie, Fengwei; Li, Xiaoxi; Liang, Yi; Chen, Ling
Source:
Food hydrocolloids 2020 v.102 pp. 105637
ISSN:
0268-005X
Subject:
guar gum,   etc   ; crystal structure; digestion; extrusion; fractal dimensions; glycemic index; hydrocolloids; in vitro digestibility; rice starch; starch;     Show all 10 Subjects
Abstract:
... The effects of thermomechanical treatment and guar gum (GG) addition on the in vitro digestibility of rice starch have been investigated. Rice starch added with GG at concentrations of 0, 0.025, 0.05, 0.075, or 0.10 g/100 g (wet basis) was subject to a micro-extrusion process. The in vitro digestibility, predicted glycemic index (pGI), and multi-scale structures (granule, lamellar, crystalline, an ...
DOI:
10.1016/j.foodhyd.2019.105637

12. Improving the three‐dimensional printability of taro paste by the addition of additives

Author:
Huang, Meng‐sha; Zhang, Min; Bhandari, Bhesh; Liu, Yaping
Source:
Journal of food process engineering 2020 v.43 no.5 pp. e13090
ISSN:
0145-8876
Subject:
guar gum,   etc   ; carboxymethylcellulose; food additives; loss modulus; sodium alginate; storage modulus; taro; texture; three-dimensional printing; whey protein; xanthan gum;     Show all 11 Subjects
Abstract:
... The aim of this study was to explore the 3D printing ability of taro paste affected by five different food additives (sodium alginate [SA], sodium carboxymethyl cellulose, xanthan gum, guar gum, and whey protein). Rheological tests indicated that all samples showed shear‐thinning behavior and the apparent viscosity, storage modulus G′, and loss modulus G″ were all improved. The texture and moistur ...
DOI:
10.1111/jfpe.13090

13. Influence of hydrocolloid type on structural breakdown of vegetable purees during in vitro digestion

Author:
Salvador, Ana; Sanz, Teresa
Source:
International journal of food science & technology 2020 v.55 no.5 pp. 1992-2001
ISSN:
0950-5423
Subject:
guar gum,   etc   ; amylases; carrageenan; digestion; healthy diet; hydrocolloids; in vitro digestion; saliva; sensory properties; starch; viscoelasticity; zucchini;     Show all 12 Subjects
Abstract:
... The aim of this study was to evaluate the effects of the addition of hydrocolloids on the reformulation of pureed zucchini to obtain a healthy food. Changes in the rheological properties after in vitro digestion and in the sensory acceptability of purees were studied. After saliva addition, the carrageenan puree was the sample that kept its structure more stable with similar G′ and G″ values, wher ...
DOI:
10.1111/ijfs.14533

14. Amphiphilic cationic polymers as effective substances improving the safety of use of body wash gels

Author:
Bujak, Tomasz; Nizioł-Łukaszewska, Zofia; Ziemlewska, Aleksandra
Source:
International journal of biological macromolecules 2020 v.147 pp. 973-979
ISSN:
0141-8130
Subject:
guar gum,   etc   ; anionic surfactants; cationic surfactants; cell culture; cosmetics; foaming properties; gels; industry; polymers; sebum; skin irritation; viscosity;     Show all 12 Subjects
Abstract:
... Cationic surfactants have a wide range of applications in the cosmetic industry. The present study is an attempt to determine the effect of an amphiphilic cationic polymer – a cationic derivative of guar gum – on the safety of use of body wash cosmetics. Model body wash gels based on an anionic surfactant, containing 0.05, 0.25 and 0.5% of the studied compound, were subjected to analyses in order ...
DOI:
10.1016/j.ijbiomac.2019.10.064

15. Preparation and performance study of a novel polymeric spraying dust suppression agent with enhanced wetting and coagulation properties for coal mine

Author:
Zhang, Haihan; Nie, Wen; Yan, Jiayi; Bao, Qiu; Wang, Hongkun; Jin, Hu; Peng, Huitian; Chen, Dawei; Liu, Zhiqiang; Liu, Qiang
Source:
Powder technology 2020 v.364 pp. 901-914
ISSN:
0032-5910
Subject:
guar gum,   etc   ; Lewis bases; adjuvants; biopolymers; coagulation; coal; dust; particle size; powders; propylene oxide; scanning electron microscopy; spraying; viscosity; wettability;     Show all 14 Subjects
Abstract:
... In this work, an environmental friendly dust suppressant with improved wettability and coagulation properties was developed by a chemical modification method. The hydroxypropyl guar gum was synthesized by nucleophilic substitution reaction between natural polymer guar gum and propylene oxide. Through a series of optimization of adjuvant agents and viscosity experiments, the optimum formulation con ...
DOI:
10.1016/j.powtec.2019.10.082

16. Facile synthesis of Ag NPs@ MIL-100(Fe)/ guar gum hybrid hydrogel as a versatile photocatalyst for wastewater remediation: Photocatalytic degradation, water/oil separation and bacterial inactivation

Author:
Duan, Chao; Liu, Chaoran; Meng, Xin; Gao, Kun; Lu, Wanli; Zhang, Yanling; Dai, Lei; Zhao, Wei; Xiong, Chuanyin; Wang, Wenliang; Liu, Yishan; Ni, Yonghao
Source:
Carbohydrate polymers 2020 v.230 pp. 115642
ISSN:
0144-8617
Subject:
guar gum,   etc   ; adsorbents; adsorption; antibacterial properties; canola oil; cyclohexanes; dyes; hydrogels; iron; nanocatalysts; nanosilver; photocatalysis; photocatalysts; powders; remediation; silicone; wastewater;     Show all 17 Subjects
Abstract:
... 3D Hydrogel is one of the most popular adsorbents for water remediation due to its excellent concentration/ adsorption capacity. However, it remains a challenge to use the hydrogel alone for treating complex wastewater. In this work, we designed and fabricated a versatile bio-based hybrid hydrogel consisting of Ag NPs@ MIL-100(Fe) photocatalysts and guar gum (GG) via facile blending and self-cross ...
DOI:
10.1016/j.carbpol.2019.115642

17. Doses response of dietary viscosity on digestibility and faecal characteristics of striped catfish (Pangasionodon hypophthalmus)

Author:
Tu-Tran, L. C.; Nguyen, Thanh‐Cong; Verreth, Johan A. J.; Schrama, Johan W.
Source:
Aquaculture research 2020 v.51 no.2 pp. 595-604
ISSN:
1355-557X
Subject:
guar gum,   etc   ; Pangasianodon hypophthalmus; crude fat; diet; digestibility; dose response; feces; fish; long term effects; nutrients; viscosity; waste management;     Show all 12 Subjects
Abstract:
... The study analysed the dose–response relationship between dietary viscosity and nutrient digestibility, faecal waste characteristics in striped catfish and the long‐term impacts of viscosity on performance of striped catfish. This was done in two experiments: Exp.1 lasted 29 days, in which six dietary viscosity levels were created by including different amount of guar gum (GG; 0, 0.25, 0.5, 1.0, 2 ...
DOI:
10.1111/are.14406

18. Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes

Author:
Lee, Eun-sil; Song, Hong-geon; Choi, Inyoung; Lee, Jung-Soo; Han, Jaejoon
Source:
Carbohydrate polymers 2020 v.247 pp. 116696
ISSN:
0144-8617
Subject:
guar gum,   etc   ; Citrus paradisi; antimicrobial properties; crystal structure; crystallization; edible coatings; emulsions; grapefruits; hardness; microbial growth; mung beans; retrogradation; rice cakes; seed extracts; starch; storage quality; sunflower oil;     Show all 17 Subjects
Abstract:
... Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of rice cakes by retarding starch retrogradation and inhibiting microbial growth. Rice cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS +0.75 g GG +1.5 g SO) / 100 g (optimum) decreased the har ...
DOI:
10.1016/j.carbpol.2020.116696

19. Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Author:
Dick, Arianna; Bhandari, Bhesh; Dong, Xiuping; Prakash, Sangeeta
Source:
Food hydrocolloids 2020 v.107 pp. 105940
ISSN:
0268-005X
Subject:
guar gum,   etc   ; chewiness; cohesion; cooling; cryo-electron microscopy; diet; dysphagia; feasibility studies; freezing; hardness; heat; hydrocolloids; microstructure; pork; scanning electron microscopy; three-dimensional printing; xanthan gum;     Show all 17 Subjects
Abstract:
... The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing b ...
DOI:
10.1016/j.foodhyd.2020.105940

20. Mechanistic study on silica nanoparticles-assisted guar gum polymer flooding for enhanced oil recovery in sandstone reservoirs

Author:
Bera, Achinta; Shah, Subhash; Shah, Maunish; Agarwal, Jatin; Vij, Rakesh Kumar
Source:
Colloids and surfaces 2020 v.598 pp. 124833
ISSN:
0927-7757
Subject:
guar gum,   etc   ; comparative study; contact angle; emulsions; imbibition; nanoparticles; oils; petroleum; phase transition; polyacrylamide; sandstone; silica; temperature; viscosity; wettability; xanthan gum;     Show all 16 Subjects
Abstract:
... Nanoparticles-assisted polymer flooding has attracted the attention of researchers for its enhanced rheological properties and stability of the chemical slugs. The present work deals with the rheological properties of guar gum with and without silica nanoparticles in the temperature range from 25 °C to 75 °C. It is found that the viscosity of guar gum solution increases significantly with increasi ...
DOI:
10.1016/j.colsurfa.2020.124833