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

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

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

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

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

Separation and characterization of food macromolecules using field-flow fractionation: A reviewNILSSON, Lars.Food hydrocolloids. 2013, Vol 30, Num 1, pp 1-11, issn 0268-005X, 11 p.Article

Adhesion in fried battered nuggets : Performance of different hydrocolloids as predusts using three cooking proceduresALBERT, A; PEREZ-MUNUERA, I; QUILES, A et al.Food hydrocolloids. 2009, Vol 23, Num 5, pp 1443-1448, issn 0268-005X, 6 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

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

Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixturesLORENZO, G; ZARITZKY, N; CALIFANO, A et al.Food research international. 2008, Vol 41, Num 5, pp 487-494, issn 0963-9969, 8 p.Article

Interaction of hydroxypropylmethylcellulose with gluten proteins : Small deformation properties during thermal treatmentRESELL, Cristina M; FOEGEDING, Allen.Food hydrocolloids. 2007, Vol 21, Num 7, pp 1092-1100, issn 0268-005X, 9 p.Article

Interactions of hydrocolloids and sonicated-gluten proteinsRIBOTTA, P. D; AUSAR, S. F; BELTRAMO, D. M et al.Food hydrocolloids. 2005, Vol 19, Num 1, pp 93-99, issn 0268-005X, 7 p.Article

Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systemsBAYARRI, S; DURAN, L; COSTELL, E et al.Food hydrocolloids. 2004, Vol 18, Num 4, pp 611-619, issn 0268-005X, 9 p.Article

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