Results 201 to 210 of about 9,947 (284)
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Food Chemistry, 2020
Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation.
M. Zheng +6 more
semanticscholar +1 more source
Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation.
M. Zheng +6 more
semanticscholar +1 more source
Evaluation of a hydrocolloid dressing
Journal of Wound Care, 1996A hydrocolloid dressing was compared to adhesive skin tapes on children's postoperative wounds. A total of 170 children of varying ages were randomised in two parallel groups, in nine centres of plastic, thoracic, gastrointestinal, urogenital and orthopaedic surgery.
M, Schmitt +9 more
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Interaction of Antihistamines with Hydrocolloids
Journal of Pharmaceutical Sciences, 1963Abstract Antihistamines of various types form highly insoluble complexes with carrageenan and other sulfated hydrocolloids. The carboxylic acid type hydrocolloids and the proteins, casein and gelatin, formed less insoluble complexes; the neutral polysaccharides and agar (supposedly sulfated) formed gels in the presence of the antihistamines ...
H D, GRAHAM, Y M, BAKER
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Journal of Wound Care, 1992
A guide to the composition, properties and uses of hydrocolloid dressings and the commercial presentations available
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A guide to the composition, properties and uses of hydrocolloid dressings and the commercial presentations available
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Journal of Hazardous Materials, 2020
2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mutagen and a rodent carcinogen mainly formed in thermally processed muscle foods. Hydrocolloids are widely used as thickeners, gelling agents and stabilizers to improve food quality in the food
Hongmei Yang +5 more
semanticscholar +1 more source
2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a mutagen and a rodent carcinogen mainly formed in thermally processed muscle foods. Hydrocolloids are widely used as thickeners, gelling agents and stabilizers to improve food quality in the food
Hongmei Yang +5 more
semanticscholar +1 more source
Journal of texture studies
This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and high-quality food
Masud Alam +4 more
semanticscholar +1 more source
This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and high-quality food
Masud Alam +4 more
semanticscholar +1 more source
Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels
, 2020Different types of hydrocolloids (gelatin [0.25, 0.5 and 1%], polysaccharides [ionic and neutral, 0.01, 0.05 and 0.1%] [w/w]) were applied in acid soymilk gels to investigate their effectiveness in improving the physical properties of gels.
Zhihua Pang +4 more
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Effect of hydrocolloids on starch digestion: A review.
Food ChemistryRapidly digestible starch can increase postprandial blood sugar rapidly, which can be overcome by hydrocolloids. The paper aims to review the effect of hydrocolloids on starch digestion.
Mengjie Ma +5 more
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Effect of various hydrocolloids on the physical and fermentation properties of dough.
Food Chemistry, 2019Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several concentrations were added to dough and their rheological, pasting and fermentation properties were studied.
Jinxin Li +3 more
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, 2020
Shear forces are important during food processing, food consumption, and food digestion, and often are estimated to evaluate their effects on product quality.
F. Fang +7 more
semanticscholar +1 more source
Shear forces are important during food processing, food consumption, and food digestion, and often are estimated to evaluate their effects on product quality.
F. Fang +7 more
semanticscholar +1 more source