Results 191 to 200 of about 9,947 (284)

Handbook of hydrocolloids

2009
Introduction. Agar. Starch. Gelatin. Carrageenan. Xanthum Gum. Gellan Gum. Gallactomannans. Gum Arabic. Pectins. Milk Proteins. Cellulosis. Tragacanth and Karaya. Xyloglucan. Curdlan. Glucans. Soluble Soybean Polysaccharide. Bacterial Cellulose. Microcrystalline Cellulose. Gums for Coating and Adhesives.Chitosan Hydrogels. Alginates.
G. O. Phillips, P. A. Williams
openaire   +2 more sources

Physicochemical properties and biological activities of Tremella hydrocolloids

Food Chemistry, 2023
In this paper, the physicochemical properties, antioxidant and anti-aging abilities of three new Tremella hydrocolloids were studied. The physicochemical properties were characterized by Fourier transform infrared spectroscopy, differential scanning ...
Wenyi Kang
exaly   +2 more sources

The effects of different hydrocolloids on lotus root starch gelatinization and gels properties.

International Journal of Biological Macromolecules, 2023
In this study, xanthan gum (XG), sodium alginate (SA), guar gum (GG), and gum Arabic (GA), were used to modify Lotus root starch (LRS). The incorporation XG, SA, and GG significantly (p 
Xu Han, Qiufang Liang, Arif Rashid, A. Qayum, Abdur Rehman, Mingming Zhong, Yufan Sun, Yuxuan Liu, Haile Ma, Song Miao, Xiaofeng Ren   +10 more
semanticscholar   +1 more source

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Trends in Food Science and Technology, 2019
Background This paper aims to overview recent advances in utilization of various hydrocolloids in some dairy products. Different biopolymers including polysaccharides and proteins or both have been applied in dairy formulations to improve their texture ...
Mohammad Yousefi, Seid Mahdi Jafari
exaly   +2 more sources

Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

, 2021
Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs).
N. Zhang, Qian-ling Zhou, D. Fan, Jianbo Xiao, Yueliang Zhao, Ka-Wing Cheng, Mingfu Wang   +6 more
semanticscholar   +1 more source

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough.

Food Chemistry, 2021
To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated.
Xinyang Sun, Fei Pei, Yong Fang
semanticscholar   +1 more source

Swelling of hydrocolloid dressings

Biorheology, 1997
Wound healing is promoted by dressings that maintain a moist environment. Specifically, hydrocolloid dressings allow excess fluid to escape without permitting wound desiccation. However, the fluid handling capacity of hydrocolloid dressings depends on many factors such as the physicochemical properties of the gel formulation, and the design of the ...
B, Lanel, D, Barthès-Biesel, C, Regnier, T, Chauvé   +3 more
openaire   +2 more sources

A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids

Carbohydrate Polymers, 2020
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H).
Wen Xia, Shun-Jing Luo, Jun Chen
exaly   +2 more sources

The future trends of food hydrocolloids

Food Hydrocolloids, 2020
This study was proposed as an introduction and summarization of NSFC-JSPS Co-funded “China-Japan Joint Symposium on Food Hydrocolloids” held in Shanghai Jiao Tong University (Shanghai, China) from 26th to 29th September 2019.
Wei Lu, Katsuyoshi Nishinari, Shingo Matsukawa   +2 more
exaly   +2 more sources

The combined reversible hydrocolloid/irreversible hydrocolloid impression system

The Journal of Prosthetic Dentistry, 1980
1. Dentloid, a reversible hydrocolloid which had been altered to bond to irreversible hydrocolloid, demonstrated a bond with three irreversible hydrocolloids tested in combination with it. 2. Two conventional reversible hydrocolloids exhibited such weak bonding with irreversible hydrocolloid that it was impossible to make impressions with them. 3.
D C, Appleby, C H, Pameijer, J, Boffa
openaire   +2 more sources