Formation of a mucilage is a complex process that involves the initial contact of a solid
matrix (eg bone with connective tissue, okra fruit, beans) and water; the wetting of the …

A shear and extensional rheological profiling of okra mucilage is presented, comprising the
results of measurements at pH 7.0 and at pH 4.0, as to obtain information on this …

This is an investigation of the shear and extensional properties of okra polysaccharide–
saliva mixtures, intended to model the mechanical behavior a food hydrocolloid during oral …

Solutions of okra gum and mucin were studied during pH cycling (7–3–7), as to model the
interactions between these components in the oral-gastrointestinal tract. Okra gum …

The self-assembly of a macromolecular population of interest in food, cosmetics, and
pharmaceutics, namely okra polysaccharide mucilage, has been studied by means of micro …

The polymeric nanocomposites (NCs), constructed from okra (Abelmoschus esculentus)
fruits mucilage (OM), silver nanoparticles (AgNPs), and chitosan (Ch), were fabricated as …

Interactions between the surface of the intestinal mucus and the molecular components of a
food, toxin or drug control the latter's bioabsorption. Understanding the colloidal basis of …

The versatile technique of reversed-flow gas chromatography was introduced to calculate
physicochemical quantities for the interaction between aroma compounds and starch …