Results 181 to 190 of about 9,947 (284)

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

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

Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses. [PDF]

Foods
Vatthanakul S, Theprugsa P, Jewsuwan N, Prinyawiwatkul W.   +3 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

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

A COMPARATIVE ASSESSMENT OF AU NANOPARTICLES SYNTHESIZED VIA GREENER PATHWAYS USING NATURAL HYDROCOLLOIDS

Vellora Thekkae Padil Vinod, Černík Miroslav, Ibrahim Mayza Mohamed Hassan   +2 more
core  

A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

Food Hydrocolloids, 2023
Background: Food hydrocolloids are versatile natural food ingredients, which can be authentically present in food matrices or can be added as functional food ingredients and/or food additives. All hydrocolloids are common in industrial use with enhancers
Duygu Agagunduz, Gizem Ozata Uyar, Betul Kocaadam-Bozkurt   +2 more
exaly   +2 more sources