Aloe vera catches attention of food industry due to its various health benefits like emollient,
anti-inflammatory, purgative, anti-microbial, aphrodisiac, antifungal, and antioxidant. Aloe …

Aloe vera (A. barbadensis Miller) is probably one of the most popular plants, widely studied
because of numerous properties associated with the polysaccharides present in its gel. In …

This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG), k-
carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing …

Electrochemical water splitting has been considered as a promising strategy for hydrogen
production, but the sluggish anodic oxygen evolution reaction (OER) limits the efficiency of …

Extracted, formulated, and processed natural Aloe vera has been used as an active layer for
memory applications. The functional memory device is realized by a bottom-up structure of …

BACKGROUND Aloe vera (AV) gel is a promising material in food conservation, given its
widely reported antimicrobial and antioxidant activity; however, its application in the …

This work originally reports on the use of electrohydrodynamic processing (EHDP) to
encapsulate Aloe vera (AV, Aloe barbadensis Miller) using both synthetic polymers, ie …

Abstract Three‐dimensional (3D) food printing is a promising technology that attracted the
attention of both academia and industry since it is considered as a major paradigm shift in …

Reconstituted Aloe vera non-fibrous alcohol insoluble residue (NFAIR) hydrogels were
utilized to combine gel formation with HM pectin samples in order to minimize the additive …

The main aim of this study was to evaluate the effect of different drying procedures, used at
industrial scale, on physicochemical properties, such as water activity, solubility, hygroscopy …