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Utilization of bacterial cellulose in food
Abstract
Bacterial cellulose (BC), a microbial polysaccharide, has significant potential as a food ingredient in view of its high purity, in situ change of flavor and color, and having the ability to form various shapes and textures. As a nano-scale fiber it can form a 3D network structure. Its material properties are multifunctional, with potential uses for thickening and gelling, stabilizin...
http://www.polymer.cnt//ss/yangguang/publicationsshow_5045.html |
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Portable Immunosensors with Nano-bio Interfaces for Food Security
Carbon nanotubes have shown their unique advantages of mechanical, chemical and electronic properties in bioanalysis. We herein report new methods to efficiently and reproducibly prepare multi-walled carbon nanotubes ( MWNTs&...
http://www.polymer.cn/research/sy_info15888 |
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Portable Immunosensors with Nano-bio Interfaces for Food Security
Carbon nanotubes have shown their unique advantages of mechanical, chemical and electronic properties in bioanalysis. We herein report new methods to efficiently and reproducibly prepare multi-walled carbon nanotubes ( MWNTs&...
http://www.polymer.cn/research/dis_info17601 |
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Portable Immunosensors with Nano-bio Interfaces for Food Security
Carbon nanotubes have shown their unique advantages of mechanical, chemical and electronic properties in bioanalysis. We herein report new methods to efficiently and reproducibly prepare multi-walled carbon nanotubes ( MWNTs&...
http://www.polymer.cn/research/sy_info15888 |
| |
Portable Immunosensors with Nano-bio Interfaces for Food Security
Carbon nanotubes have shown their unique advantages of mechanical, chemical and electronic properties in bioanalysis. We herein report new methods to efficiently and reproducibly prepare multi-walled carbon nanotubes ( MWNTs&...
http://www.polymer.cn/research/dis_info17601 |
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Effects of mechanical properties of solid food on mastication of humans as measured by electromyography
Mastication is a sensory-motor activity to prepare food for swallowing. Different foodstuffs show various changes in the mouth during mastication and humans can modify their habitual masticatory patterns to adjust to the physical prope...
http://www.polymer.cn/research/dis_info12866 |
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Food Rheology during Oral Processing Using a Model System
Gels from gellan gum and a mixture of gellan and psyllium seed gums were subjected to instrumental “mastication” using a simulator in the presence and absence of artificial saliva. Model bolus from the binary gel showed&nbs...
http://www.polymer.cn/research/dis_info12864 |
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Effects of mechanical properties of solid food on mastication of humans as measured by electromyography
Mastication is a sensory-motor activity to prepare food for swallowing. Different foodstuffs show various changes in the mouth during mastication and humans can modify their habitual masticatory patterns to adjust to the physical prope...
http://www.polymer.cn/research/dis_info12866 |
| |
Food Rheology during Oral Processing Using a Model System
Gels from gellan gum and a mixture of gellan and psyllium seed gums were subjected to instrumental “mastication” using a simulator in the presence and absence of artificial saliva. Model bolus from the binary gel showed&nbs...
http://www.polymer.cn/research/dis_info12864 |
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Electrospun Antimicrobial Polylactic Acid/Tea Polyphenol Nanofibers for Food-Packaging Applications.
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http://www.polymer.cnt//ss/liuyaowen/publicationsshow_13335.html |
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