Results 231 to 240 of about 17,019 (279)

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   +1 more source

[Reversible hydrocolloids].

Revue d'odonto-stomatologie, 1990
Reversible Hydrocolloids impressions are the most simple, easy and reliable of all the available impression technics, when their indications are respected. The precision of this technic, although excellent, can not render this technic universal. The indications and limitations of this technic are directly related to the properties of the reversible ...
G, Malquarti, J P, Martin
openaire   +1 more source

Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection

Food Hydrocolloids, 2022
C. Drosou, M. Krokida, C. Biliaderis
semanticscholar   +1 more source

Polysaccharide Hydrocolloids of Commerce

1958
Publisher Summary This chapter discusses the polysaccharide hydrocolloids of commerce. Following the modern trend, this name is condensed to “polysacolloids.” Polysacolloids abound in Nature as structural, storage, vascular, or functional components of plant and animal tissues, but only a limited number, all from plant sources, are of commercial ...
openaire   +2 more sources

Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents

Journal of Food Processing & Technology, 2011
Modified starches, xanthan, diagum SR, etc were researched as food recipes for chunk in gravy for evaluating the possibilities of their sensory and physical evaluations. Various concentrations of major hydrocolloids were formulated as recipes and pH of the recipes was also studied incorporating sodium carbonate.
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Healing With Hydrocolloid

AJN, American Journal of Nursing, 1991
E, Fowler, J Z, Cuzzell, J C, Papen
openaire   +2 more sources

Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.

Food Research International, 2022
Huijuan Zhang, Shuchang Liu, Xuejia Feng, Feiyue Ren, Jing Wang   +4 more
semanticscholar   +1 more source

Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

, 2021
Wenmeng Liu, Rong-han Wang, Jinwang Li, Wenhao Xiao, Liyuan Rong, Jun Yang, Huiliang Wen, Jianhua Xie   +7 more
semanticscholar   +1 more source

Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality

Food Hydrocolloids, 2022
Sara Hedayati, S. Jafari, S. Babajafari, M. Niakousari, S. Mazloomi   +4 more
semanticscholar   +1 more source

Effect of hydrocolloids on starch digestion: A review.

Food Chemistry
Mengjie Ma, Zheng-biao Gu, Li Cheng, Zhaofeng Li, Caiming Li, Yan Hong   +5 more
semanticscholar   +1 more source