Study on foaming, rheological and thermal properties of gelatin-free marshmallow
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.02.033
Abstract: Abstract Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but… read more here.
Keywords: marshmallow; control; free marshmallow; x25 g75 ... See more keywords
Sugarcane Bagasse as the Source of Nanocrystalline Cellulose for Gelatin-Free Capsule Shell
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Biomaterials"
DOI: 10.1155/2022/9889127
Abstract: Gelatin-free capsules are possibly produced through an innovation which involves utilizing environmentally friendly materials derived from plants such as bagasse which are produced into nanocrystalline cellulose (NCC). This research was conducted to report the extraction… read more here.
Keywords: capsule shell; nanocrystalline cellulose; sugarcane bagasse; free capsule ... See more keywords
Commercial dishes with gelatin-free microstructured inserts for elongated stem cell self-renewal and pluripotency.
Sign Up to like & getrecommendations! Published in 2023 at "iScience"
DOI: 10.2139/ssrn.4266270
Abstract: Here, we report the scalable fabrication of 2i-functionalized micro-pyramid-array (μPyA/+2i) inserts for use in commercial multi-well plates, as the alternative cultivation platform for maintaining long-term self-renewal and pluripotency of multiple mESCs and mouse induced pluripotent… read more here.
Keywords: cell; gelatin free; stem cell; self renewal ... See more keywords