Results 91 to 100 of about 5,251 (180)

Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement. [PDF]

Foods
Guo Y, Liu Y, Li H, Prakitchaiwattana C, Zheng JS, Siriamornpun S.   +5 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Antiviral activity of natural and modified hydrocolloids: main sources, susceptible viruses, structure-activity relationship and mechanisms of action. [PDF]

Front Nutr
Pereira CSGP, Carpena M, Barreira JCM, Prieto MA, Oliveira MBPP.   +4 more
europepmc   +1 more source

Combined Effects of Carrageenan and Konjac Gums on the Physicochemical Properties of a Plant-Based Smoked Salmon Analog. [PDF]

Foods
Mata S, Maté JI, Angós I.
europepmc   +1 more source

Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids. [PDF]

Gels
Li Y, Wang Y, Wu Y, Bai H, Zhao Y, Xiang H, Li J.   +6 more
europepmc   +1 more source

Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics. [PDF]

Food Sci Nutr
Parsamajd M, Fazaeli M, Majdinasab M, Golmakani MT.   +3 more
europepmc   +1 more source

The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules. [PDF]

Molecules
Domżalska Z, Jakubczyk E.
europepmc   +1 more source

Upcycling defatted rice bran into alginate based noodles via hydrocolloid assisted development and assessment of structural and functional properties. [PDF]

Curr Res Food Sci
Chantieng S, Balmori V, Katelakha K, Suantawee T, Ngamukote S, Chusak C, Adisakwattana S.   +6 more
europepmc   +1 more source

Functional Cakes: The Effect of Acorn Flour and Hydrocolloids and Emulsifier on Texture, Nutritional and Sensory Properties. [PDF]

Food Sci Nutr
Kaykha MEH, Forouhar A, Saberian H.
europepmc   +1 more source

Relaxation Processes of Food Hydrocolloids in Diluted, Semidilute, and Concentrated Solutions: NMR and Hydrodynamic Approach. [PDF]

Polymers (Basel)
Witek M, Ptaszek A, Ptaszek P.
europepmc   +1 more source