Results 81 to 90 of about 775 (99)

Hydrocolloid-food component interactions

Food Hydrocolloids, 2017
Zhiming Gao, Yapeng Fang, Yiping Cao
exaly  

High viscosity of hydrocolloid from leaves of Corchorus olitorius L.

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

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

Carbohydrate Polymers, 2013
Hyun‐Seok Kim, James N Bemiller
exaly  

Hydrocolloid Gel Particles: Formation, Characterization, and Application

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

Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds

Food Research International, 2003
Cristina Ferrero
exaly  

Hydrocolloid from leaves of Corchorus olitorius and its synergistic effect on κ-carrageenan gel strength

Food Hydrocolloids, 2008
Eiji Yamazaki, Osamu Kurita, Yasuki Matsumura   +2 more
exaly  

Fabrication and characterization of hydrocolloid dressing with silk fibroin nanoparticles for wound healing

Tissue Engineering and Regenerative Medicine, 2016
Ok Joo Lee, Hyung Woo Ju, Hae Sang Park
exaly  

Functional and Preliminary Characterisation of Hydrocolloid from Tamarillo (Solanum betaceum Cav.) Puree

Molecules, 2012
Sri Puvanesvari Gannasin, Yogeshini Ramakrishnan, Noranizan Mohd Adzahan   +2 more
exaly  

Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions

Journal of Food Engineering, 2013
Asgar Farahnaky, Gholamreza Mesbahi
exaly  

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Food Hydrocolloids, 2014
Fumiyo Hayakawa, Yukari Kazami, Sayaka Ishihara   +2 more
exaly