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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...
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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...