Results 141 to 150 of about 9,947 (284)

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

, 2017
P. Nguyen, Olena Kravchuk, B. Bhandari, S. Prakash   +3 more
semanticscholar   +1 more source

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink. [PDF]

Front Nutr
Omedi JO, Chen C, Uriho A, Zhang S, Liang L, Zou Q, Xu Y, Zhang M, Wang Y, Huang W.   +9 more
europepmc   +1 more source

Ultrasonic driven resveratrol induced egg-derived amyloid-like fibrils hydrocolloids for stabilizing aqueous cyanidin-3-O-glucoside. [PDF]

Ultrason Sonochem
Han X, Zhu C, Shen Y, Ai M, Ha L.
europepmc   +1 more source

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source

Process optimization of centrifugal dehydration-hydrocolloid pretreatments for quality preservation of frozen kimchi. [PDF]

Sci Rep
Choi YJ, Kim HE, Lee MJ, Kim M, Park SJ, Choi JY, Kang M, Park SH, Lee MA.   +8 more
europepmc   +1 more source

Gelation mechanism analysis of low-salt silver carp (<i>Hypophthalmichthys molitrix</i>) surimi enhancing by ultrasonication combined apple pectin, citrus pectin, or peach gum. [PDF]

Food Chem X
Si S, Huang D, Wang T, Sun Y, Qian Y, Liu X.   +5 more
europepmc   +1 more source

Use of Hydrocolloids in Yeast-Raised Bread Production

, 2013
Práce se zabývá vybranými druhy hydrokoloidů, které jsou využívány v pekárenské tech-nologii při výrobě bezlepkového fermentovaného pečiva. U jednotlivých skupin hydroko-loidů je popsán jejich původ, výroba, chemická struktura a použití v pekárenské ...
Hlaváčková, Petra
core  

Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resulting Cake. [PDF]

Food Technol Biotechnol
Malekitabrizi H, Aalami M.
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source