Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir ― Part IIAHMED, Zaheer; YANPING WANG; ANJUM, Nomana et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 343-350, 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

Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservativesSAXER, Samuel; MIESCHER SCHWENNINGER, Susanne; LACROIX, Christophe et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 1, pp 314-320, issn 0023-6438, 7 p.Article

Degradation of complex carbohydrate: Immobilization of pectinase from Bacillus licheniformis KIBGE-IB21 using calcium alginate as a supportUR REHMAN, Haneef; AMAN, Afsheen; SILIPO, Alba et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 1081-1086, issn 0308-8146, 6 p.Article

Identifying critical factors influencing the use of additives by food enterprises in ChinaLINHAI WU; QIUQIN ZHANG; LIJIE SHAN et al.Food control. 2013, Vol 31, Num 2, pp 425-432, issn 0956-7135, 8 p.Article

Influence of alkali and temperature on glucomannan gels at high concentrationHERRANZ, Beatriz; TOVAR, Clara A; SOLO-DE-ZALDIVAR, Beatriz et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 500-506, issn 0023-6438, 7 p.Article

Prediction of Sweetness by Multilinear Regression Analysis and Support Vector MachineMIN ZHONG; YANG CHONG; XIANGLEI NIE et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, S1445-S1450Article

Valuable compounds in macroalgae extractsANDRADE, Paula B; BARBOSA, Mariana; PEDRO MATOS, Rui et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1819-1828, issn 0308-8146, 10 p.Article

SUGAR REDUCTION WITH PolyolsNABORS, Lyn; HEDRICK, Theresa.Food technology (Chicago). 2012, Vol 66, Num 9, issn 0015-6639, 22-29 [5 p.]Article

Sensory Characteristics and Relative Sweetness of Tagatose and Other SweetenersFUJIMARU, Tomomi; PARK, Jin-Hee; LIM, Juyun et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, S323-S328Article

Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applicationsKNARR, Matthias; ADDEN, Roland; KERR ANDERSON, W. H et al.Food hydrocolloids. 2012, Vol 29, Num 2, pp 317-325, issn 0268-005X, 9 p.Article

Classification and physicochemical characterization of mesquite gum (Prosopis spp.)LOPEZ-FRANCO, Yolanda L; CORDOVA-MORENO, Raúl E; GOYCOOLEA, Francisco M et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 159-166, issn 0268-005X, 8 p.Article

Comparison of polysaccharide degradations by dynamic high-pressure homogenizationVILLAY, A; LAKKIS DE FILIPPIS, F; PICTON, L et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 278-286, issn 0268-005X, 9 p.Article

Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMRSHIMIZU, Makoto; BRENNER, Tom; RONGQIANG LIAO et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 28-32, issn 0268-005X, 5 p.Article

Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsionsSOSA-HERRERA, M. G; LOZANO-ESQUIVEL, I. E; PONCE DE LEON-RAMIREZ, Y. R et al.Food hydrocolloids. 2012, Vol 29, Num 1, pp 175-184, issn 0268-005X, 10 p.Article

Effect of the red seaweed Mastocarpus stellatus intake on lipid metabolism and antioxidant status in healthy Wistar ratsGOMEZ-ORDONEZ, Eva; JIMENEZ-ESCRIG, Antonio; RUPEREZ, Pilar et al.Food chemistry. 2012, Vol 135, Num 2, pp 806-811, issn 0308-8146, 6 p.Article

Effects of encapsulation on the viability of probiotic strains exposed to lethal conditionsBORGES, Sandra; BARBOSA, Joana; AMARAL, Maria H et al.International journal of food science & technology. 2012, Vol 47, Num 2, pp 416-421, issn 0950-5423, 6 p.Article

Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methodsYING YANG; MARSHALL-BRETON, Christopher; LESER, Martin E et al.Food hydrocolloids. 2012, Vol 29, Num 2, pp 398-406, issn 0268-005X, 9 p.Article

Formation and characterization of shellac-hydroxypropyl methylcellulose composite filmsBYUN, Youngjae; WARD, Amanda; WHITESIDE, Scott et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 364-370, issn 0268-005X, 7 p.Article

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsionsDESPLANQUES, Séverine; RENOU, Frederic; GRISEL, Michel et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 401-410, issn 0268-005X, 10 p.Article

In vitro study of intestinal lipolysis using pH-stat and gas chromatographyHELBIG, Anne; SILLETTI, Erika; TIMMERMAN, Eefjan et al.Food hydrocolloids. 2012, Vol 28, Num 1, pp 10-19, issn 0268-005X, 10 p.Article

Isoamylacetate production by entrapped and covalently bound Candida rugosa and porcine pancreatic lipasesOZYILMAZ, Gul; YAGIZ, Esra.Food chemistry. 2012, Vol 135, Num 4, pp 2326-2332, issn 0308-8146, 7 p.Article

NMR studies of the gelation mechanism and molecular dynamics in agar solutionsBONA DAI; MATSUKAWA, Shingo.Food hydrocolloids. 2012, Vol 26, Num 1, pp 181-186, issn 0268-005X, 6 p.Article

Oral and intestinal digestion of oligosaccharides as potential sweeteners: A systematic evaluationHODONICZKY, Jason; MORRIS, Carol A; RAE, Anne L et al.Food chemistry. 2012, Vol 132, Num 4, pp 1951-1958, issn 0308-8146, 8 p.Article

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditionsBERTON, Claire; ROPERS, Marie-Hélène; BERTRAND, Dominique et al.Food chemistry. 2012, Vol 131, Num 4, pp 1360-1369, issn 0308-8146, 10 p.Article