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

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 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

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

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

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

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

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

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

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

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

Hydrocolloids from coffee : physicochemical and functional properties of an arabinogalactan-protein fraction from green beansREDGWELL, R. J; SCHMITT, C; BEAULIEU, M et al.Food hydrocolloids. 2005, Vol 19, Num 6, pp 1005-1015, issn 0268-005X, 11 p.Article

Increase in gloss of coated red peppers by different brushing proceduresMARMUR, T; ELKIND, Y; NUSSINOVITCH, A et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 531-536, issn 0023-6438, 6 p.Article

Hydrocolloids with emulsifying capacity. Part 1 - Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM^TM) Acacia senegalCASTELLANI, Oscar; GUIBERT, Dominique; AL-ASSAF, Saphwan et al.Food hydrocolloids. 2010, Vol 24, Num 2-3, pp 193-199, issn 0268-005X, 7 p.Article

Defensin carriers for better mucosal immunity in the digestive systemFROY, Oren; CHAPNIK, Nava; NUSSINOVITCH, Amos et al.International journal of pharmaceutics (Print). 2010, Vol 393, Num 1-2, pp 263-267, issn 0378-5173, 5 p.Article

Rheological properties of selected gum solutionsYASEEN, E. I; HERALD, T. J; ARAMOUNI, F. M et al.Food research international. 2005, Vol 38, Num 2, pp 111-119, issn 0963-9969, 9 p.Article

Enhanced Water Dispersibility of Coenzyme Q₁₀ by Complexation with Albumin HydrolysateMATSUSHITA, Nao; OSHIMA, Tatsuya; TAKAHASHI, Hiromi et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 25, pp 5972-5978, issn 0021-8561, 7 p.Article

Textural characterisation of gellan and agar based fabricated gels with carrot juiceBANERJEE, Soumya; RAVI, R; BHATTACHARYA, Suvendu et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 1, pp 255-261, issn 0023-6438, 7 p.Article

Improved incorporation and stabilisation of β-carotene in hydrocolloids using glycerolLOPEZ-RUBIO, Amparo; LAGARON, Jose M.Food chemistry. 2011, Vol 125, Num 3, pp 997-1004, issn 0308-8146, 8 p.Article

Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread). Part I-hydrocolloidsGHODKE SHALINI, K; LAXMI, Ananthanarayan.Food hydrocolloids. 2007, Vol 21, Num 1, pp 110-117, issn 0268-005X, 8 p.Article

Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storageNISHA, P; ANANTHANARAYAN, Laxmi; SINGHAL, Rekha S et al.Food hydrocolloids. 2005, Vol 19, Num 2, pp 179-186, issn 0268-005X, 8 p.Article