Impact of purification on physicochemical, surface and functional properties of okra biopolymer
- Submitting institution
-
Sheffield Hallam University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 2803
- Type
- D - Journal article
- DOI
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10.1016/j.foodhyd.2017.02.010
- Title of journal
- Food Hydrocolloids
- Article number
- -
- First page
- 311
- Volume
- 71
- Issue
- -
- ISSN
- 0268-005X
- Open access status
- Technical exception
- Month of publication
- February
- Year of publication
- 2017
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- Yes
- Number of additional authors
-
6
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- This paper resulted from an industrial collaboration involving University of Huddersfield, University of Bradford and Bristol Laboratories Ltd. looking at the impact of purification on chemical composition, molecular arrangement, solubility, swelling, erosion, wettability, quantitative wetting kinetics, surface energy and three-dimensional (3D) surface texture properties of compacted okra biopolymer for pharmaceutical sustained release applications.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -