Results 81 to 90 of about 798 (101)

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Food Chemistry, 2022
Fei Pei, Yong Fang, Xinyang Sun
exaly  

A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

Food Hydrocolloids, 2023
Saphwan Al-Assaf, Fatih Özoğul, Raffaele Capasso   +2 more
exaly  

Effect of hydrocolloids on gluten proteins, dough, and flour products: A review

Food Research International, 2023
Huijuan Zhang
exaly  

[Experimentation with a hydrocolloid in an occlusive bandage in the treatment of cutaneous decubitus ulcers "duoderm"].

Soins; la revue de reference infirmiere, 1985
D, Jedynak, S, Montandon, P, Bérard
openaire   +1 more source

Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia

Food Hydrocolloids, 2021
Peter Torley, Benu Adhikari, Mandeep Kaur   +2 more
exaly  

The functional and nutritional aspects of hydrocolloids in foods

Food Hydrocolloids, 2016
Shao-Ping Nie
exaly  

Hydrocolloid-food component interactions

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

Different hydrocolloids as bread improvers and antistaling agents

Food Hydrocolloids, 2004
C M Rosell, M J Galotto
exaly  

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Food Hydrocolloids, 2003
Eric Dickinson
exaly  

Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles

Carbohydrate Polymers, 2011
Cristina M. Rosell
exaly