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  1. No Access

    Article

    Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum

    Aged rice (AR) was mildly heated in aqueous dispersions containing different amounts of xanthan gum (Xan) at 60 °C for 1 h, and then dried in a humidity chamber (50 °C, 80% RH) for 12 h. The AR kernels treated...

    Hyo-Young Jeong, Yoona Sul, Seung-Taik Lim, Dong-Hwa Cho in Food Science and Biotechnology (2023)

  2. No Access

    Article

    Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition

    Orodispersible films (ODF) were prepared with mixtures of hyaluronic acid (HA) and carboxymethyl cellulose (CMC), and the effect of CMC addition on the disintegration and mechanical properties of the composite...

    Seulki Kim, Dong-Hwa Cho, Dong-Keon Kweon, Eun-Hee Jang… in Food Science and Biotechnology (2020)