Food Hydrocolloids

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Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
Food Hydrocolloids - Tập 25 - Trang 789-796 - 2011
George A. van Aken, Monique H. Vingerhoeds, René A. de Wijk
Structural and morphological characteristics of β-casein monolayers at the air–water interface
Food Hydrocolloids - Tập 13 - Trang 401-408 - 1999
J.M. Rodrı́guez Patino, C.C. Sánchez, M.R. Rodrı́guez Niño
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability
Food Hydrocolloids - Tập 125 - Trang 107332 - 2022
Yang Chen, Xiangzhou Yi, Zhenyu Zhang, Baomiao Ding, Zhenshun Li, Yangchao Luo
Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures
Food Hydrocolloids - Tập 12 - Trang 273-281 - 1998
Mei H. Ong, A.Steve Whitehouse, Rukmal Abeysekera, Ibrahim M. Al-Ruqaie, Stefan Kasapis
Probe microscopies: feeling their way
Food Hydrocolloids - Tập 9 - Trang 273-280 - 1995
V.J. Morris, A.R. Kirby, A.P. Gunning
Viscoelastic behaviour of heat-treated whey protein concentrate suspensions
Food Hydrocolloids - Tập 23 Số 3 - Trang 661-666 - 2009
A critical review on production and industrial applications of beta-glucans
Food Hydrocolloids - Tập 52 - Trang 275-288 - 2016
Fengmei Zhu, Bin Du, Baojun Xu
Polyelectrolyte complexes from gum arabic and gelatin: Optimal complexation pH as a key parameter to obtain reproducible microcapsules
Food Hydrocolloids - Tập 46 - Trang 201-207 - 2015
Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate
Food Hydrocolloids - Tập 35 - Trang 358-366 - 2014
Huaiqiong Chen, Qixin Zhong
Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate
Food Hydrocolloids - Tập 30 - Trang 12-18 - 2013
Srinivasan Damodaran, Kingsley K. Agyare
Tổng số: 4,687   
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