Results 81 to 90 of about 11,362 (197)

Fabrication of collagen fiber films incorporated with different sourced hydrocolloids and the application in chilled meat preservation: a comparative study. [PDF]

J Sci Food Agric
Xu J, Liu M, Liu Q, Dai X, Zhou X, Aziz T, Alahmari LA, Alwaili MA, Al-Hoshani N, Al-Asmari F, Lin L.   +10 more
europepmc   +1 more source

Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems. [PDF]

Gels
Vásquez-Senador M, Pérez-Bermúdez I, Orellana-Palma P, Petzold G.   +3 more
europepmc   +1 more source

Enhanced Starch-Hydrocolloid Synergism Through Critical Melting and Freeze-Thawing: Mechanism of Structural Weakening and Chain Reassociation. [PDF]

Foods
Zhang C, Wang SY, Xu Z, Wu CY, Zhang YT, Wang YL, Wang YJ, Qian JY.   +7 more
europepmc   +1 more source

Editorial for the Special Issue "Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis". [PDF]

Gels
Maklad O, Miller A.
europepmc   +1 more source

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork. [PDF]

J Sci Food Agric
Yan X, Ji Q, Zhang H, Ni Y, Tao H, Xu B, Feng R, Zhang B.   +7 more
europepmc   +1 more source

Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, and sensory compensation: a systematic review. [PDF]

Front Nutr
Biney E, Yao W, Chen W, Li J, Wang M, Zhong S, Cheong KL.   +6 more
europepmc   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

Hydrocolloid-Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked-Rice Quality. [PDF]

J Food Sci
Cho DH, Ha M, Bae H, Lee JH, Chung HJ.
europepmc   +1 more source

Intelligent Hydrocolloid-Based Delivery Systems: Innovations in Pharmacy and Cosmetics. [PDF]

Molecules
Khachatryan K, Michalski O, Michalska K.
europepmc   +1 more source

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

, 2009
Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological ...
Jyotsna, R., Ashwini, A., Indrani, D.
core