Relevant bibliographies by topics / Locust bean gum

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Locust bean gum'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Locust bean gum"

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Prajapati, Vipul D., Girish K. Jani, Naresh G. Moradiya, Narayan P. Randeria, and Bhanu J. Nagar. "Locust bean gum: A versatile biopolymer." Carbohydrate Polymers 94, no. 2 (May 2013): 814–21. http://dx.doi.org/10.1016/j.carbpol.2013.01.086.

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Dev Prakash and Rishi Kumar. "A review on natural polymer locust bean gum." World Journal of Biology Pharmacy and Health Sciences 13, no. 1 (January 30, 2023): 277–83. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0031.

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Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its application for bakery purposes results in higher baked product yields; it improves the final texture and adds viscosity in dough. Addition of guar gum in cookies dough improves the machinability of the dough which helps in the better handling of dough with minimum requirement of energy and time.
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Giri, Pankaj, and Inderbir Singh. "Synthesis and Characterization of Carboxymethylated Locust Bean Gum for Developing Compression Coated Mucoadhesive Tablets of Cinnarizine." Asian Journal of Chemistry 33, no. 9 (2021): 2143–49. http://dx.doi.org/10.14233/ajchem.2021.23316.

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Carboxymethylated locust bean gum (CLBG) was synthesized by carboxymethylation of locust bean gum (LBG) using monochloroacetic acid followed by characterization involving SEM, XRD and FTIR techniques. The CLBG exhibited changes in the surface morphology along with relative amorphous nature as indicated in SEM and XRD analysis, respectively. In SEM images, locust bean gum (LBG) exhibited irregular particle with smooth surface morphologies whereas CLBG depicted surface roughness with relatively irregular edges. XRD study indicated relative amorphous nature of CLBG. The modified gum was employed for developing compression coated tablets of cinnarizine. The core tablets coated with CLBG exhibited mucoadhesive detachment force of 11.44 ± 2.09 to 16.07 ± 1.88 N compared to 4.10 ± 0.95 to 5.52 ± 1.13 N of locust bean gum coated tablets. The CLBG depicted better sustained drug release behaviour when compared with the pure gum. In conclusion CLBG is a suitable polymer candidate for developing mucoadhesive drug delivery systems with controlled release property.
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Liu, Binbin, Yuan Huang, Jiawei Wang, Zixuan Li, Guoshen Yang, Shunyu Jin, Emad Iranmanesh, Pritesh Hiralal, and Hang Zhou. "Highly conductive locust bean gum bio-electrolyte for superior long-life quasi-solid-state zinc-ion batteries." RSC Advances 11, no. 40 (2021): 24862–71. http://dx.doi.org/10.1039/d1ra04294g.

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Locust bean gum was utilized to prepare a free-standing quasi-solid-state ZnSO4/MnSO4 electrolyte. Zinc-ion batteries with locust bean gum electrolyte achieved high energy density and superior lifetime.
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Zhan, D. F., M. J. Ridout, G. J. Brownsey, and V. J. Morris. "Xanthan-locust bean gum interactions and gelation." Carbohydrate Polymers 21, no. 1 (January 1993): 53–58. http://dx.doi.org/10.1016/0144-8617(93)90117-m.

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Kunkel, M. E., A. Seo, and T. A. Minten. "Magnesium binding by gum arabic, locust bean gum, and arabinogalactan." Food Chemistry 59, no. 1 (May 1997): 87–93. http://dx.doi.org/10.1016/s0308-8146(96)00173-2.

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Brigham, J. E., M. J. Gidley, R. A. Hoffmann, and C. G. Smith. "Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels." Food Hydrocolloids 8, no. 3-4 (August 1994): 331–44. http://dx.doi.org/10.1016/s0268-005x(09)80345-7.

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Liu, Fei, Wei Chang, Maoshen Chen, Feifei Xu, Jianguo Ma, and Fang Zhong. "Film-forming properties of guar gum, tara gum and locust bean gum." Food Hydrocolloids 98 (January 2020): 105007. http://dx.doi.org/10.1016/j.foodhyd.2019.03.028.

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Hara, Shunsuke, Sogo Aoki, Miki Nagata, Koumei Shirasuna, Tatsuo Noguchi, and Hisataka Iwata. "Xanthan gum and locust bean gum substrate improves bovine embryo development." Reproduction in Domestic Animals 55, no. 9 (July 6, 2020): 1124–31. http://dx.doi.org/10.1111/rda.13750.

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Richardson, P. H., and I. T. Norton. "Gelation Behavior of Concentrated Locust Bean Gum Solutions." Macromolecules 31, no. 5 (March 1998): 1575–83. http://dx.doi.org/10.1021/ma970550q.

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Dissertations / Theses on the topic "Locust bean gum"

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Liu, Claire Ann. "An investigation into the gel characteristics of xanthan gum locust bean gum mixes." Thesis, University College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251853.

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Sanchez, Gil Yaritza M. "Characterization and rheological properties of Camelina sativa gum: interactions with xanthan gum, guar gum, and locust bean gum." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32789.

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Master of Science
Department of Biological & Agricultural Engineering
Donghai Wang
Gums are water-soluble polysaccharides used in many industrial and food applications because of their functions such as thickening, gelling, emulsification, adhesion, and encapsulation. Interactions between gums are conducted to enhance functional properties of finished products and reduce processing costs. In this study, camelina gum, from the oil-seed plant Camelina sativa, is characterized by carbohydrate composition and morphological, thermal, and rheological properties. Interactions with xanthan gum, galactomannans guar gum, and locust bean gum (LBG) are also studied. Camelina gum is composed of arabinose, rhamnose, galactose, glucose, xylose and mannose; according to high-performance anion exchange chromatography analysis. Scanning electron microscopy and transmission electron microscopy images showed camelina gum with fibrillar structure and intermeshed network. Camelina gum solutions exhibited a shear thinning flow behavior in a range of concentrations (0.1% to 2.0% w/w) and shear rate (0.001 sˉ¹ to 3000 sˉ¹). Camelina gum is temperature independent at temperature ranges from 4 °C to 90 °C. The apparent viscosity increased as gum concentration increased. Mechanical properties of camelina gum demonstrated viscoelastic behavior with entangled molecular chains. Interaction of camelina gum with monovalent salt NaCl significantly reduced the viscosity of camelina gum solution at 1% when NaCl concentration increased. Camelina gum is soluble in water up to 60% ethanol content, in which the rheological properties do not significantly differ from camelina gum in water solution only. A synergy with xanthan and galactomannans was determined. All mixtures exhibited shear-thinning flow behavior, solid-like behavior at low frequencies, and liquid-like behavior at high frequencies. For camelina-galactomannans mixtures, synergistic interactions occurred in LBG-camelina mixtures at ratios of 1:1 and 3:1. For xanthan-camelina mixture, maximum synergy was observed at the ratio 1:1. Synergistic effects of gum mixtures suggest dependency on the ratios and chemical structures of the gums. The effect of temperature on apparent viscosity of mixtures is not significant. Results showed that camelina gum can be used for commercial applications.
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Jones, Guy Matthew John. "Rheological properties of gelatin, carrageenan and locust bean gum mixtures." Thesis, University of Nottingham, 2004. http://eprints.nottingham.ac.uk/11635/.

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This thesis reports data on blends of carrageenan (0.3%w/w) and locust bean gum (0.3%w/w) in the presence of biopolymers, particularly gelatin of varying concentration. Particular attention is given to their behaviour on autoclaving since this is relevant to one of the most important applications of these materials as gelling agents in canned meat products. It was shown there is such 3% gelatin could be found in the gelling system as a result of from collagen in the meat. Gelatin at this level generally reduced the strength of non-autoclaved carrageenan and LBG gels but enhanced autoclaved gels. Studies of turbidity and rheology suggested that the effect was due to phase separation. Investigation of viscosity after autoclaving produced evidence to support the hypothesis that gelatin protected LBG from thermal degradation. For industrial LBG this was not, however, observed by direct molecular weight measurement, although such effects were seen for pure LBG. Interesting differences between the gel strength response between low and high ionic strength buffers were found. It was concluded that textural performance in real products was sensitive to a range of factors (salt, impurities, presence of gelatin) and would be interpreted by a combination of degradation and phase separation theory. Implications for the industry are discussed.
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Higiro, Juvenal. "Molecular interaction between xanthan and locust bean gum in dilute solution /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Gatchair, Sonia Denise. "Rheological studies on the interaction of xanthan and locust bean gum in aqueous dispersions." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/24670.

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Aqueous dispersions of xanthan and locust bean gum, in combination, show a synergistic increase in viscosity. At sufficiently high concentrations, firm gels are formed, although neither component forms true gels when alone. The actual molecular processes resulting in this phenomenon are still incompletely understood and Theological studies can provide some clues to the mechanism of the interaction. Rheological properties of the polysaccharide blend were therefore investigated. Moisture, ash and inorganic elements and protein content as well as the intrinsic viscosity of the individual polysaccharides were determined. Dynamic viscoelastic properties of dispersions prepared from the polysaccharide blend were evaluated in four solvent treatments capable of disrupting weak intermolecular bonds. The effect of polysaccharide concentration, temperature, ionic strength, pH, ratio of mixing of the two gums and urea concentration on steady shear rheological properties were evaluated in a fractional factorial experiment. More detailed studies were carried out on the effects of temperature at two levels of concentration and ionic strength. Solvent treatments significantly affected the viscoelastic properties of xanthan-locust bean gum solutions. At 20°C and under the conditions used, dipole interactions appeared to be the primary force responsible for stabilizing the xanthan-1ocust bean gum interacting system. Hydrogen bonding and hydrophobic interactions seemed to play less important roles. Under conditions of low ionic strength and increased temperature, the interactions were lost and polysaccharide solution behavior passed from that of a viscoelastic solid to that of a viscoelastic liquid. At 60°C and at high ionic strengths, hydrophobic interactions may become important in the stabilization of the three dimensional gel network. Temperature effects on steady shear viscosity of xanthan-locust bean gum solutions were dependent on the concentration and ionic strength of the system. In general, steady flow properties were comparable to the reported behavior of xanthan solutions and so reflected the weakness of the interaction (dipole interactions) between the two polysaccharides.
Land and Food Systems, Faculty of
Graduate
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Koek, Mehmet Samil. "Heat processing of galactomannans." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312232.

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Toledo, Nikko, and Caroline Gergi. "“Grön” Pannacotta : – Sensorisk profilering med vegetariska stabiliseringsmedel." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-68705.

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Chiché, Avril Flores. "Fresh fruit marbles: desenvolvimento de um produto inovador para confeitaria." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4128.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The aim of this work was the development of an appealing fresh fruit translucent candy, with gelling agents, alternative to the natural fruit pectin. Three fruit gel formulations were developed, named Fresh Fruits Marbles (FFM), two apple based and one lemon juice based. These were inspired on the traditional French patisserie products Patê de Fruits. At first, high methoxyl (HM) pectin (1.5%) was used as a gelling agent and at second a mixture of iota carrageenan/locust bean gum (1.5% /1.5 %) were used. The edible coatings were sucrose, olive oil and HM citrus pectin coating (3%). HM pectin (2%) was used in the formulation of gel translucent. The coatings were: HM pectin (3%), carboxymethyl cellulose (1%) and iota carrageenan (1%). The characterization analysis was focused on chemical (pH, humidity, aw, total soluble solids), physical (texture and color) and microbiologic characteristics (mold and yeast counting). The iota carrageenan/locust bean gum mix, in the gel on the Apple based FFM, promoted a more elastic texture. The sugar coating is the one that best preserves the FFM. Pectin HM (3%) coating on lemon juice based FFM promoted an increase in hardness. All developed FFM looked and tasted well – a promising product.
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Puli, Goutham. "Effects of Xanthan/Locust Bean Gum Mixtures on the Physicochemical Properties and Oxidative Stability of Whey Protein Stabilized Oil-In-Water Emulsions." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1288.

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Scientific evidence shows that dietary intake of the omega-3 polyunsaturated fatty acids is beneficial to human health. Fish oil is a rich source of omega-3 fatty acids. However, fish oil with high levels of omega-3 PUFA is very susceptible to oxidative deterioration during storage. The objective of this study was to investigate the effect of xanthan gum (XG)-locust bean gum (LBG) mixtures on the physicochemical properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil. The O/W emulsions containing XG/LBG mixtures were compared to emulsions with either XG or LBG alone. The emulsions were prepared using a sonicator by first mixing menhaden oil into the WPI solution and then either XG, LBG or XG/LBG mixtures were added. WPI solution (2 wt%) and gum solutions (0.0,0.05, 0.1, 0.15, 0.2 and 0.5 wt%) were prepared separately by dissolving measured quantities of WPI in distilled water. XG and LBG gums were blended in a synergistic ratios of 50:50 for the mixture. The emulsions were evaluated for apparent viscosity, microstructure, creaming stability and oxidative stability. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsion. The emulsion with 0.15, 0.2 and 0.5 wt% XG/LBG mixtures showed no visible serum separation during 15 d of storage. The apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p < 0.05) than the emulsions containing either XG or LBG alone. The viscosity was sharply enhanced at higher concentrations of XG/LBG mixtures. Microstructure images showed depletion flocculation for LBG (0.05-0.5 wt%), XG (0.05- 0.2 wt%) and XG/LBG mixtures (0.05 and 0.1 wt%) emulsions. Flocculation was decreased with the increased biopolymer concentration in the emulsion. The decrease in flocculation was much pronounced for the emulsion containing XG/LBG mixtures. The rate of lipid oxidation for 8 week storage was significantly (p < 0.05) lower in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone. The results suggested that the addition of XG/LBG mixtures greatly enhanced the creaming and oxidative stability of the WPI-stabilized menhaden O/W emulsion as compared to either XG or LBG alone.
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Perrechil, Fabiana de Assis 1983. "Avaliação estrutural e reologica de emulsões simples e multiplas estabilizadas por caseinato de sodio e jatai." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255563.

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Orientador: Rosiane Lopes da Cunha
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-10T13:26:21Z (GMT). No. of bitstreams: 1 Perrechil_FabianadeAssis_M.pdf: 19952630 bytes, checksum: 207dab8eceafe0a14ef0feb6d0beb071 (MD5) Previous issue date: 2008
Resumo: Proteínas e polissacarídeos são amplamente utilizados em emulsões alimentícias como agentes emulsificantes e estabilizantes. Entretanto, a presença de ambos biopolímeros em solução aquosa pode resultar no processo de separação de fases, dependendo das condições de pH e força iônica empregadas. Esse estudo mostrou que é possível a produção de diferentes tipos de emulsões múltiplas através da mistura de emulsões óleo-água (O/A) com uma mistura de biopolímeros de fases separadas. Inicialmente, foram estudadas as propriedades de emulsões óleo água (O/A) estabilizadas por caseinato de sódio (Na-CN) sob diferentes condições de acidificação e aplicação de pressão, além das emulsões estabilizadas por Na-CN e goma jataí (LBG). A maioria das emulsões apresentou separação de fases devido ao mecanismo de cremeação, porém este processo de desestabilização foi reduzido quando existiu o aumento da viscosidade dos sistemas ou a diminuição do tamanho das gotas. A viscosidade das emulsões foi modificada pela adição de maiores concentrações de óleo e biopolímeros, e pela redução do pH em direção ao ponto isoelétrico da proteína. Já a redução do tamanho das gotas foi realizada através de aplicação de altas pressões. A homogeneização a altas pressões promoveu a formação de emulsões com tamanhos de gotas muito reduzidos (entre 0,39 e 1,50 mm), sendo possível a sua utilização para o preparo das emulsões múltiplas. Em uma segunda etapa do trabalho, um diagrama de fases foi construído para identificar a faixa de concentrações de Na-CN e LBG que resultariam em uma solução de fases separadas, bem como as condições de pH e força iônica necessárias para o processo de separação de fases. Assim, as soluções mistas Na-CN ¿ LBG formaram uma fase inferior rica em Na-CN (A1) e uma fase superior rica em LBG (A2), sendo possível a formação de emulsões água-água (A1/A2 ou A2/A1) através da mistura das fases superior e inferior em diferentes razões. A mistura de uma emulsão O/A estabilizada por Na-CN e homogeneizada a alta pressão, com soluções de fases separadas compostas pelas mesmas razões de fase superior e inferior utilizadas no preparo das emulsões A/A resultou na formação de emulsões múltiplas. Estas emulsões foram do tipo óleo-água-água (O/A1/A2) ou do tipo óleo-água/água-água (O/A1-A2/A1), dependendo da composição inicial de biopolímeros no sistema
Abstract: Proteins and polysaccharides are widely used in food emulsions as emulsifying and stabilizing agents. However, the mixture of both biopolymers in an aqueous solution can lead to a phase separation process, depending on the conditions of pH and ionic strength. This study showed that multiple emulsions can be prepared by mixing an oil-in-water (O/W) emulsion with a mixed biopolymer solution that separates into two phases. Initially, the oil-in-water emulsions (O/W) stabilized by sodium caseinate were studied at different conditions of acidification and high-pressure homogenization. Emulsions stabilized by Na-CN and LBG were also studied. Most of the emulsions showed phase separation due to the creaming mechanism, but this destabilization process was reduced with the increase of system viscosity and the decrease of oil droplet size. The emulsion viscosity was changed by addition of greater oil and biopolymer concentrations and by reduction of pH in direction to protein¿s isoelectric point, while reduction of droplet size was obtained by application of high pressure. The high-pressure homogenization promoted the formation of very small droplets (between 0.39 and 1.5 mm), which favored the production of multiple emulsions. In a second step of this work, a phase diagram was constructed to identify the range of sodium caseinate (Na-CN) and locust bean gum (LBG) concentrations where phase separation occurred and the conditions of pH and ionic strength that led to the incompatibility between them. Thus, in this conditions, the Na-CN ¿ LBG mixed solution formed a two-phase system consisting of a Na-CN ¿ enriched lower phase (W1) and a LBG ¿ enriched upper phase (W2). Water-in-water emulsions (W1/W2 or W2/W1) could be formed by blending incompatible upper and lower phases together at different ratios. Thus, multiple emulsions were prepared by mixing the O/W emulsions homogenized at high-pressure with the same incompatible solutions used to prepare the W/W emulsions. The produced multiple emulsions were the oil-in-water-in water (O/W1/W2) type or the mixed oil-in-water/water-in-water (O/W1 - W2/W1) type depending on the initial biopolymer composition of the system
Mestrado
Mestre em Engenharia de Alimentos
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Books on the topic "Locust bean gum"

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Cattran, Daniel C., and Heather N. Reich. Membranous glomerulonephritis. Edited by Neil Turner. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199592548.003.0064_update_001.

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It has been clear for several decades from comparison with the rodent model disease Heymann nephritis that membranous glomerulonephritis (MGN) is an immune condition in which antibodies, usually autoantibodies, bind to targets on the surface of podocytes. However, the antigen in Heymann nephritis, megalin, is not present on human podocytes. The first potential antigen was identified by studying rare examples of maternal alloimmunization, leading to congenital membranous nephropathy in the infant caused by antibodies to neutral endopeptidase. More recently, the target of autoantibody formation in most patients with primary MGN has been identified to be the phospholipase A2 receptor, PLA2R. Genome-wide association studies identify predisposing genetic loci at HLADQ and at the locus encoding the autoantigen itself. So antibodies to at least two different molecular targets can cause MGN, and it seems likely that there may be other targets in secondary types of MGN, and possibly haptenized or otherwise modified molecules are implicated in drug- and toxin-induced MGN. Once antibodies are fixed, animal models and human observations suggest that complement is involved in mediating tissue damage. However, immunoglobulin G4, not thought to fix complement, is the predominant isotype in human MGN, and the mechanisms are not fully unravelled. Podocyte injury is known to cause proteinuria. In MGN, antibody fixation or cell damage may stimulate production of extracellular matrix to account for the increased GBM thickness with ‘podocyte type’ basement membrane collagen isoforms, and ultimately cell death and glomerulosclerosis.
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Book chapters on the topic "Locust bean gum"

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Hasnain, Md Saquib, Amit Kumar Nayak, Mohammad Tahir Ansari, and Dilipkumar Pal. "Pharmaceutical Applications of Locust Bean Gum." In Natural Polymers for Pharmaceutical Applications, 139–62. Includes bibliographical references and indexes: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429328251-6.

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Duhan, Neha, Sheweta Barak, and Deepak Mudgil. "Chemistry, Biological Activities, and Uses of Locust Bean Gum." In Reference Series in Phytochemistry, 225–39. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91378-6_9.

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Nayak, Amit Kumar, and Md Saquib Hasnain. "Locust Bean Gum Based Multiple Units for Oral Drug Delivery." In Plant Polysaccharides-Based Multiple-Unit Systems for Oral Drug Delivery, 61–66. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-10-6784-6_5.

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Soumya, R. S., K. G. Raghu, and Annie Abraham. "Chapter 9. Locust Bean Gum – A Potential Drug Delivery Carrier." In Biomaterials Science Series, 247–68. Cambridge: Royal Society of Chemistry, 2022. http://dx.doi.org/10.1039/9781839166235-00247.

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Hernández, M. J., J. Dolz, M. Dolz, M. Herráez, J. Delegido, and J. Pellicer. "Influence of NaCMC in Viscous Synergism of Locust Bean Gum + Kappa Carrageenan Mixtures." In Progress and Trends in Rheology V, 193–94. Heidelberg: Steinkopff, 1998. http://dx.doi.org/10.1007/978-3-642-51062-5_86.

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Boulenguer, P., and V. Picot. "Detection of locust bean gum contamination by guar using pretreatment and HPLC separation." In Special Publications, 311–16. Cambridge: Royal Society of Chemistry, 2009. http://dx.doi.org/10.1039/9781847551214-00311.

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"Locust Bean Gum." In Food Additives Data Book, 712–13. Oxford, UK: Blackwell Science Ltd, 2007. http://dx.doi.org/10.1002/9780470995327.ch256.

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Herald, Carl T. "Locust/Carob Bean Gum." In Food Hydrocolloids, 161–70. CRC Press, 2020. http://dx.doi.org/10.1201/9780429290459-9.

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"Locust Bean Gum, or Carob Gum." In Industrial Galactomannan Polysaccharides, 115–36. CRC Press, 2016. http://dx.doi.org/10.1201/b11107-12.

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Prajapati, Vipul D., Pankaj M. Maheriya, and Salona D. Roy. "Locust bean gum-derived hydrogels." In Plant and Algal Hydrogels for Drug Delivery and Regenerative Medicine, 217–60. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-821649-1.00016-7.

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Conference papers on the topic "Locust bean gum"

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Eiroboyi, I., S. S. Ikiensikimama, B. A. Oriji, and I. P. Okoye. "Experimental Investigation of the Macroscopic Displacement Efficiency of Locally Sourced Locust Bean Gum and Gum Arabic." In SPE Nigeria Annual International Conference and Exhibition. Society of Petroleum Engineers, 2019. http://dx.doi.org/10.2118/198789-ms.

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"Synthesis and Application of Locust Bean Gum Grafted Polyaniline in Removal of Methyl Orange Dye." In Nov. 16-17, 2020 Johannesburg (SA). Eminent Association of Pioneers, 2020. http://dx.doi.org/10.17758/eares10.eap1120204.

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Hassan, Amgad A., and Cahit A. Evrensel. "The Effect of Branching on the Interaction of Airflow With a Viscoelastic Layer in a Channel." In ASME 1999 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1999. http://dx.doi.org/10.1115/imece1999-0373.

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Abstract The interaction of airflow with a viscoelastic layer, Locust Bean Gum (LBG)/ Borax solution, in a branching channel is studied experimentally. The intent is to investigate, qualitatively, the effect of increased wall shear due to branching on the wave formation and clearance of mucus in pulmonary airways. The onset air velocity for wave initiation is compared to the previously published results for a straight channel without branching. Our preliminary investigation for the branch angle of 30° does not suggest any appreciable effect of the resulting locally increased shear on the wave initiation.
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4

Hassan, Amgad A., Cahit A. Evrensel, and Peter E. Krumpe. "Interaction of Airflow With Viscoelastic Gel in Endotracheal Tubes." In ASME 2000 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/imece2000-2595.

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Abstract The clearance of mucus from endotracheal (ET) tubes by a simulated cough is studied experimentally. Cough is approximated as a pulse of 0.3-second duration. A viscoelastic gel, Locust Bean Gum (LBG)/Borax solution, is used as mucus simulant. The relationships between mucus rheology, tube diameter, clearance are examined. Tube diameters ranging from 6mm to 10mm are used in this study. The displacement of the mass center of the simulant drop (0.1 ml) is measured. Our investigation shows that, for the same average air speed in the ET tube, the displacement is increased with the decreasing diameter. The results also indicate that, although simulant with lower viscosity/elasticity ratio requires lower air velocity for initial movement of the simulant surface, its mass center moves a shorter distance compared to a simulant with higher viscosity/elasticity ratio if the air velocity is increased further.
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5

Evrensel, Cahit A., Amgad A. Hassan, and Peter E. Krumpe. "An Experimental Investigation of Interaction of Airflow With a Viscoelastic Layer." In ASME 1998 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/imece1998-0046.

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Abstract The respiratory tract of mammals is lined with a layer of mucus, described as a viscoelastic semi-solid, above a layer of watery serous layer. For a healthy person, rhythmic beating action of cilia propels the mucus layer continually. Dehydration results in the disappearance of serous layer and impairs the mucociliary clearance. These persons must relay on the two-phase gas-liquid flow and cough as the clearance mechanism. In this study, the interaction of airflow with a mucus simulant in a channel is investigated experimentally. Locust Bean Gum and Borax dissolved in deionized water is used as the mucus simulant. Two types of instability mechanisms are observed. The first is the propagating waves that appear at relatively low air speed and the catastrophic clearance that resembles an avalanche. The results show that onset flow speeds for both instabilities are sensitive to the layer thickness and decrease with the increasing thickness. Onset for the clearance does not seem to be sensitive to the viscoelastic properties of the mucus simulant.
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