Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management. [PDF]
FoodsMaran N, Dharmawan J, Goh KKT.
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Investigation on the printability of <i>Torreya grandis</i> integrated with hydrocolloids as edible inks for extrusion-based 3D printing. [PDF]
Food Chem XLi J +9 more
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Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties. [PDF]
FoodsAkshit FNU +4 more
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3D-Printed Foods for Dysphagia: A Bibliometric Review. [PDF]
FoodsShao J +4 more
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Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi-Based Sauces. [PDF]
Food Sci NutrMousavi SG, Alizadeh L, Karami M.
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Commercial importance of seaweeds: an overview. [PDF]
Bioresour BioprocessRath S +5 more
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From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery. [PDF]
Compr Rev Food Sci Food SafMohammadi N, Ostovar N.
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Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database. [PDF]
Curr Res Food SciChang CH +6 more
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Bidirectionally Thermochromic Nanocolloid System for on-Demand Optical Switching and Agricultural Energy Management. [PDF]
Adv Sci (Weinh)Jiang Q, Li J, Zhang H.
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Impact of pulsed electric field assisted vacuum impregnation of chitooligosaccharide-epigallocatechin gallate conjugate and hydrocolloids on quality and shelf-life of Asian hard clam. [PDF]
Food Chem XSingh A +5 more
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