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Effect of guar gum on the rheological, thermal and textural properties of soybean β-conglycinin gelZHU, Jian-Hua; YANG, Xiao-Quan; AHMAD, Ijaz et al.International journal of food science & technology. 2009, Vol 44, Num 7, pp 1314-1322, issn 0950-5423, 9 p.Article

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An alternative evaluation method for swelling studies of bioadhesive tablet formulationsBALOGLU, E; HIZARCIOGLU, S. Y; KARAVANA, H. A et al.Pharmaceutical development and technology. 2004, Vol 9, Num 3, pp 233-237, issn 1083-7450, 5 p.Article

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The influence of hydrocolloid hydrodynamics on lubricationGARREC, D. A; NORTON, I. T.Food hydrocolloids. 2012, Vol 26, Num 2, pp 389-397, issn 0268-005X, 9 p.Conference Paper

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