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

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

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

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

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

Use of hydrocolloids in textural stabilization of a yoghurt drink, ayranKOKSOY, Aysel; KILIC, Meral.Food hydrocolloids. 2004, Vol 18, Num 4, pp 593-600, issn 0268-005X, 8 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

Hydrocolloid Dressings in Skin Grafting for Immobilization and CompressionJEONG, Hii-Sun; KIM, Keun-Sik; LEE, Hye-Kyung et al.Dermatologic surgery. 2011, Vol 37, Num 3, pp 320-324, issn 1076-0512, 5 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

The rheological properties of ketchup as a function of different hydrocolloids and temperatureKOOCHEKI, Arash; GHANDI, Amir; RAZAVI, Seyed M. A et al.International journal of food science & technology. 2009, Vol 44, Num 3, pp 596-602, issn 0950-5423, 7 p.Article

Polymer science concepts in dairy systems : An overview of milk protein and food hydrocolloid interactionSYRBE, A; BAUER, W. J; KLOSTERMEYER, H et al.International dairy journal. 1998, Vol 8, Num 3, pp 179-193, issn 0958-6946Article

Droplet deformation and break-up under shear: Hydrocolloid solution vs. suspension of starch granulesDESSE, Melinda; MITCHELL, John; WOLF, Bettina et al.Food hydrocolloids. 2011, Vol 25, Num 3, pp 495-502, issn 0268-005X, 8 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