Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers. [PDF]
FoodsPaul S, Yoo O, Locher C, Lim LY.
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Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds. [PDF]
Food Sci BiotechnolOluwole OS +3 more
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The Development and Optimization of Extrusion-Based 3D Food Printing Inks Using Composite Starch Gels Enriched with Various Proteins and Hydrocolloids. [PDF]
GelsNikolaou EN +6 more
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Evaluating the Influence of Spray and Immersion Disinfection on the Dimensional Accuracy of Impression Materials: A Comprehensive Review. [PDF]
CureusMasih A +6 more
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Influence of Hydrocolloids on Lipid Digestion and Vitamin D Bioaccessibility of Emulsion-Filled Soft Gels. [PDF]
GelsArancibia C +5 more
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Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel. [PDF]
FoodsBai C, Liu R, Shen L, Zhuang Y, Hu J.
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Co-Refolding of Pea Protein and C-Phycocyanin for Multifunctional Hydrocolloids at pH 5. [PDF]
J Agric Food ChemHe C, Zhou W.
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Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses. [PDF]
FoodsVatthanakul S +3 more
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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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Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management. [PDF]
FoodsMaran N, Dharmawan J, Goh KKT.
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