Results 91 to 100 of about 798 (101)

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids, 2001
C M Rosell
exaly  

Pasting, paste, and gel properties of starch–hydrocolloid combinations

Carbohydrate Polymers, 2011
James N Bemiller
exaly  

Isolation and characterization of hydrocolloids from monoi () leaves

Food Hydrocolloids, 2006
Bongkosh Vardhanabhuti
exaly  

High viscosity of hydrocolloid from leaves of L.

Food Hydrocolloids, 2009
Yasuki Matsumura, Osamu Kurita, Eiji Yamazaki   +2 more
exaly  

Effects of the amylose–amylopectin ratio on starch–hydrocolloid interactions

Carbohydrate Polymers, 2013
James N Bemiller, Hyun-Seok Kim, Bhavesh Patel   +2 more
exaly  

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Trends in Food Science and Technology, 2019
Seid Mahdi Jafari, Mohammad Yousefi
exaly  

[Moist Wound Healing as in Nature's Model. Treatment of decubitus and leg ulcers with hydrocolloid bandages].

Fortschritte der Medizin. Supplement : die Kongressinformation fur die Praxis, 1993
openaire   +1 more source

Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

Food Hydrocolloids, 2000
María Pilar Montero García, Miriam Pérez-Mateos   +1 more
exaly  

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Critical Reviews in Food Science and Nutrition, 2008
Tony Howes, Bhesh Bhandari, Michael Gidley   +2 more
exaly  

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Food Hydrocolloids, 2017
Olena Kravchuk, Bhesh Bhandari, Sangeeta Prakash   +2 more
exaly