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DER HEUTIGE STAND DER HYDROKOLLOID-ABFORMSTOFFE = SITUATION ACTUELLE DES HYDROCOLLOIDES-PRODUIT D'EMPREINTECASTAGNOLA L; WIRZ J; FENNER K et al.1974; REV. MENS. SUISSE ODONTO-STOMATOL.; SUISSE; DA. 1974; VOL. 84; NO 11; PP. 1207-1229; ABS. FR. ANGL.; BIBL. 1P.1/2Article

ZUR ZUGPRUEFUNG VON ABFORMMATERIALIEN = EPREUVE DE TRACTION DE MATERIAUX D'EMPREINTESSCHWICKERATH H.1975; DTSCHE ZAHNAERZTL. Z.; DTSCH.; DA. 1975; VOL. 30; NO 3; PP. 200-203; BIBL. 3 REF.Article

ALGINATE IMPRESSION MATERIALS = MATERIAUX D'EMPREINTE A L'ALGINATEJOHNSON LN.1975; J. CANAD. DENT. ASS.; CANADA; DA. 1975; VOL. 41; NO 1; PP. 42-43; BIBL. 5REF.Article

IRREVERSIBLE HYDROCOLLOID FOR FIXED PARTIAL DENTURE IMPRESSIONS = HYDROCOLLOIDES IRREVERSIBLES POUR LES EMPREINTES DE PROTHESES PARTIELLES FIXEESZUCKERMAN GR.1974; J. PROSTHET. DENTISTRY; U.S.A.; DA. 1974; VOL. 32; NO 6; PP. 657-659Article

DAS ACCUDENT-VERFAHREN = UTILISATION DE L'ACCUDENTBAUER E.1974; Z.W.R.; DTSCH.; DA. 1974; VOL. 83; NO 2; PP. 51-54Article

DER HYDROCOLLOIDABDRUCK = EMPREINTE A L'HYDROCOLLOIDELEHMANN KM.1975; DTSCHE ZAHNAERZTL. Z.; DTSCH.; DA. 1975; VOL. 30; NO 8; PP. 531-534; ABS. ANGL. FR.; BIBL. 25 REF.Article

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

A METHOD FOR USING REVERSIBLE HYDROCOLLOID AT HIGH ALTITUDES.FINE TD; ITO RJ; CHRISTENSEN GJ et al.1977; J. PROSTHET. DENTISTRY; U.S.A.; DA. 1977; VOL. 38; NO 3; PP. 294-300; BIBL. 6 REF.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 GUMTM) 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

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