Food Hydrocolloids

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Effect of molecular structure on emulsifying properties of sugar beet pulp pectin
Food Hydrocolloids - Tập 54 - Trang 99-106 - 2016
Hai-ming Chen, Xiong Fu, Zhi-gang Luo
Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system
Food Hydrocolloids - Tập 115 - Trang 106598 - 2021
Yanfei Wang, Long Yu, Qingjie Sun, Fengwei Xie
Protection of astaxanthin from photodegradation by its inclusion in hierarchically assembled nano and microstructures with potential as food
Food Hydrocolloids - Tập 83 - Trang 36-44 - 2018
Carlos Alarcón-Alarcón, Mariela Inostroza-Riquelme, César Torres-Gallegos, Claudio Araya, Miguel Miranda, Juan Carlos Sánchez-Caamaño, Ignacio Moreno-Villoslada, Felipe A. Oyarzun-Ampuero
Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales
Food Hydrocolloids - Tập 23 - Trang 1288-1298 - 2009
Ladislava van den Berg, Yael Rosenberg, Martinus A.J.S. van Boekel, Moshe Rosenberg, Fred van de Velde
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries
Food Hydrocolloids - Tập 107 - Trang 105973 - 2020
María Alejandra Moreno, Ana María Vallejo, Ana-Rosa Ballester, Catiana Zampini, María Inés Isla, Amparo López-Rubio, María José Fabra
An alternative source of type I collagen based on by-product with higher thermal stability
Food Hydrocolloids - Tập 63 - Trang 372-382 - 2017
M. Yousefi, F. Ariffin, N. Huda
Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate
Food Hydrocolloids - Tập 77 - Trang 126-141 - 2018
Maja Primozic, Akaysha Duchek, Michael Nickerson, Supratim Ghosh
Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations
Food Hydrocolloids - Tập 17 - Trang 763-773 - 2003
M.E Malone, I.A.M Appelqvist, I.T Norton
Different dietary fibers unequally remodel gut microbiota and charge up anti-obesity effects
Food Hydrocolloids - Tập 140 - Trang 108617 - 2023
Jia-Jia Wen, Ming-Zhi Li, Jie-Lun Hu, Jiang Wang, Zhi-Qiang Wang, Chun-Hua Chen, Jing-Rui Yang, Xiao-Jun Huang, Ming-Yong Xie, Shao-Ping Nie
Pasting properties and multi-scale structures of Spirodela starch and its comparison with normal corn and rice starch
Food Hydrocolloids - Tập 132 - Trang 107865 - 2022
Xu Wang, Yuzhen Jin, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu, Yan Hong
Tổng số: 4,688   
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