Formulating for Satiety with HYDROCOLLOIDSPAESCHKE, Teri M; AIMUTIS, William R.Food technology (Chicago). 2011, Vol 65, Num 3, issn 0015-6639, 24-35 [9 p.]Article

GETTING CREATIVE WITH HydrocolloidsRUSSIN, TedA.Food technology (Chicago). 2010, Vol 64, Num 7, issn 0015-6639, 58-65 [6 p.]Article

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA : AN UNLEAVENED INDIAN FLAT BREADSMITHA, S; RAJIV, Jyotsna; BEGUM, Khyrunnisa et al.Journal of texture studies. 2008, Vol 39, Num 3, pp 267-283, issn 0022-4901, 17 p.Article

Soft lubrication of model hydrocolloidsDE VICENTE, J; STOKES, J. R; SPIKES, H. A et al.Food hydrocolloids. 2006, Vol 20, Num 4, pp 483-491, issn 0268-005X, 9 p.Article

Controlling the molecular structure of food hydrocolloidsAL-ASSAF, Saphwan; PHILLIPS, Glyn O; WILLIAMS, Peter A et al.Food hydrocolloids. 2006, Vol 20, Num 2-3, pp 369-377, issn 0268-005X, 9 p.Conference Paper

Relationship between structure of hydrocolloid gels and solutions and flavour releaseKOLIANDRIS, Andreas; LEE, Angelie; FERRY, Anne-Laure et al.Food hydrocolloids. 2008, Vol 22, Num 4, pp 623-630, issn 0268-005X, 8 p.Article

Untersuchungen zu den hydrokolloidalen Eigenschaften von Milcheiwess = Studies on the hydrocolloid-like properties of milk proteinsLORENZEN, P. Chr.Kieler Milchwirtschaftliche Forschungsberichte. 2003, Vol 55, Num 3, pp 197-211, issn 0023-1347, 15 p.Article

Improving Adhesion of Seasonings to Crackers with Hydrocolloid SolutionsARMSTRONG, Matthew E; BARRINGER, Sheryl A.Journal of food science. 2013, Vol 78, Num 10-12, issn 0022-1147, E1704-E1712Article

Effect of some hydrocolloids on the rheological properties of different formulated ketchupsSAHIN, Hilal; OZDEMIR, Feramuz.Food hydrocolloids. 2004, Vol 18, Num 6, pp 1015-1022, issn 0268-005X, 8 p.Article

Biopolymer purification by ultrafiltrationJORDA, J; MARECHAL, P; RIGAL, L et al.Desalination (Amsterdam). 2002, Vol 148, Num 1-3, pp 187-191, issn 0011-9164, 5 p.Conference Paper

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredientsVARELA, P; FISZMAN, S. M.Food hydrocolloids. 2013, Vol 30, Num 1, pp 477-484, issn 0268-005X, 8 p.Article

Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersionsTIWARI, B. K; MUTHUKUMARAPPAN, K; O'DONNELL, C. P et al.Food research international. 2008, Vol 41, Num 10, pp 1035-1043, issn 0963-9969, 9 p.Article

Praxiserfahrungen bei der Lösung von Störstoffproblemen = Practical experiences in solving problems caused by disturbing substancesEISENSCHMID, K; STETTER, A.Wochenblatt für Papierfabrikation. 1998, Vol 126, Num 17, pp 796-802, issn 0043-7131Conference Paper

Texture design for products using food hydrocolloidsFUNAMI, Takahiro; ISHIHARA, Sayaka; NAKAUMA, Makoto et al.Food hydrocolloids. 2012, Vol 26, Num 2, pp 412-420, issn 0268-005X, 9 p.Conference Paper

6th International Hydrocolloids Conference - Part 2CUI, Steve W; GOFF, H. D.Food hydrocolloids. 2003, Vol 17, Num 6, issn 0268-005X, 196 p.Conference Proceedings

Chemical, physico-chemical and cytotoxicity characterisation of xyloglucan from Guibourtia hymenifolia (Moric.) J. Leonard seedsLUCYSZYN, Neoli; LUBAMBO, Adriana F; ONO, Lucy et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 1242-1250, issn 0268-005X, 9 p.Article

Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technologyFUNAMI, Takahiro.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1904-1914, issn 0268-005X, 11 p.Article

Rheological characterization of a new oat hydrocolloid and its application in cake bakingLEE, Suyong; KINNEY, Mary P; INGLETT, George E et al.Cereal chemistry. 2005, Vol 82, Num 6, pp 717-720, issn 0009-0352, 4 p.Article

6th International Hydrocolloids Conference, Guelph, Ontario, Canada, 15-19 July 2002CUI, Steve W.Trends in food science & technology (Regular ed.). 2004, Vol 15, Num 6, issn 0924-2244, 32 p.Conference Proceedings

Texture and in vitro digestibility of white rice cooked with hydrocolloidsCHUNG, Hyun-Jung; QIANG LIU; LIM, Seung-Taik et al.Cereal chemistry. 2007, Vol 84, Num 3, pp 246-249, issn 0009-0352, 4 p.Article

Effect of hydrocolloids on pulp sediment, white sediment, turbidity and viscosity of reconstituted carrot juiceCHULIN LIANG; XIAOSONG HU; YUANYING NI et al.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1190-1197, issn 0268-005X, 8 p.Article

USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKEKUMARI, Rashmi; JEYARANI, T; SOUMYA, C et al.Journal of texture studies. 2011, Vol 42, Num 5, pp 377-386, issn 0022-4901, 10 p.Article

High viscosity of hydrocolloid from leaves of Corchorus olitorius LYAMAZAKI, Eiji; KURITA, Osamu; MATSUMURA, Yasuki et al.Food hydrocolloids. 2009, Vol 23, Num 3, pp 655-660, issn 0268-005X, 6 p.Article

Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gelsMUADKLAY, Janya; CHAROENREIN, Sanguansri.Food hydrocolloids. 2008, Vol 22, Num 7, pp 1268-1272, issn 0268-005X, 5 p.Article

Rheological characteristics of some food hydrocolloids processed with gamma irradiationDOGAN, Mahmut; KAYACIER, Ahmed; IC, Erhan et al.Food hydrocolloids. 2007, Vol 21, Num 3, pp 392-396, issn 0268-005X, 5 p.Article