The engineering of tissues under a three-dimensional (3D) microenvironment is a great
challenge and needs a suitable supporting biomaterial-based scaffold that may facilitate cell …

Electrospinning has garnered significant attention in view of its many advantages such as
feasibility for various polymers, scalability required for mass production, and ease of …

The interactions between sodium caseinate and polysaccharide were investigated by
choosing both neutral (locust bean gum) and anionic polysaccharides (κ-carrageenan). The …

In the present work alginate-based nanofibrous membranes embedding zinc oxide
nanoparticles (ZnO-NPs) were prepared via electrospinning technique. ZnO-NPs were …

A multilayer nanofibrous membrane consisting of a layer of polycaprolactone and one of
physically cross-linked alginate-embedding ZnO nanoparticles is prepared via …

This study investigated the solution behaviors and sol–gel transition of myofibrillar protein
(MP) from grass carp muscle by rheological methods. In steady shear measurements, shear …

Food texture manipulation and modification is a practical strategy to reduce the risk of
aspiration for dysphagia management. Addition of thickening agent to thicken liquid can …

Thickening powders are regularly used in various drinks for the effective management of
dysphagia and for the improved quality of life of these patients. Rheology of these thickened …

This study involves the modeling of rheological behavior of the gum solution obtained from
cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and …

The present study was aimed to investigate the effect of κ-carrageenan (KC) addition with
different levels (0.1, 0.2, 0.3, and 0.4%, w/w) on the rheological behavior, thermal properties …