Results 141 to 150 of about 35,287 (224)

Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties. [PDF]

Foods
Akshit FNU, Mao T, Poojary S, Chelikani V, Mohan MS.   +4 more
europepmc   +1 more source

3D-Printed Foods for Dysphagia: A Bibliometric Review. [PDF]

Foods
Shao J, Zheng Z, Hu J, Sriboonvorakul N, Lin S.   +4 more
europepmc   +1 more source

Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi-Based Sauces. [PDF]

Food Sci Nutr
Mousavi SG, Alizadeh L, Karami M.
europepmc   +1 more source

Sodium, phosphate, and nitrite: from brine to brain, what matters? [PDF]

Anim Front
Hoogenkamp HW, Hoogenkamp HR.
europepmc   +1 more source

Commercial importance of seaweeds: an overview. [PDF]

Bioresour Bioprocess
Rath S, Sahoo SS, Samantaray A, Parhi P, Sahoo CR, Thatoi H.   +5 more
europepmc   +1 more source

Bidirectionally Thermochromic Nanocolloid System for on-Demand Optical Switching and Agricultural Energy Management. [PDF]

Adv Sci (Weinh)
Jiang Q, Li J, Zhang H.
europepmc   +1 more source

Rheological and Physical Properties of Mucilage Hydrogels from Cladodes of <i>Opuntia ficus-indica</i>: Comparative Study with Pectin. [PDF]

Gels
Torregrossa F, Pollon M, Liguori G, Gargano F, Albanese D, Malvano F, Cinquanta L.   +6 more
europepmc   +1 more source

Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database. [PDF]

Curr Res Food Sci
Chang CH, Tsai SH, Fan CH, Yang CM, Chiu PC, Tsai YH, Lee MY.   +6 more
europepmc   +1 more source

[Reversible hydrocolloids].

Revista brasileira de odontologia, 2003
R F, DE PAIVA, O, CHEVITARESE
openaire   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery. [PDF]

Compr Rev Food Sci Food Saf
Mohammadi N, Ostovar N.
europepmc   +1 more source