Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread.

In this study, subspecies 1.2472, 1.2718, and thermostable HCUL 1.

Structure, rheological properties, and biocompatibility of Laponite® cross-linked starch/polyvinyl alcohol hydrogels.

Hydrogels, owing to their unique porous structures, hydrophilic properties, and biocompatibility, are being developed as scaffolds for bone grafts. However, the use of toxic initiators or cross-linking agents is a drawback. To overcome this, we developed Laponite®/cross-linked starch/polyvinyl alcohol (PVA) hydrogels prepared by one-step solution mixing.