390 related articles for article (PubMed ID: 24117394)
1. Improving adhesion of seasonings to crackers with hydrocolloid solutions.
Armstrong ME; Barringer SA
J Food Sci; 2013 Nov; 78(11):E1704-12. PubMed ID: 24117394
[TBL] [Abstract][Full Text] [Related]
2. Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization.
Zhang Y; Gu Z; Zhu L; Hong Y
Int J Biol Macromol; 2018 Sep; 116():136-143. PubMed ID: 29730003
[TBL] [Abstract][Full Text] [Related]
3. Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions.
Kim HS; Patel B; BeMiller JN
Carbohydr Polym; 2013 Nov; 98(2):1438-48. PubMed ID: 24053825
[TBL] [Abstract][Full Text] [Related]
4. Role of hydrocolloids in the creaming of oil in water emulsions.
Vélez G; Fernández MA; Muñoz J; Williams PA; English RJ
J Agric Food Chem; 2003 Jan; 51(1):265-9. PubMed ID: 12502419
[TBL] [Abstract][Full Text] [Related]
5. Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving-Cooling Treatment.
Zheng M; Su H; Luo M; Shen J; Zeng S; Zheng B; Zeng H; Zhang Y
J Food Sci; 2019 Mar; 84(3):466-474. PubMed ID: 30802951
[TBL] [Abstract][Full Text] [Related]
6. Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility.
Yang J; Zhou S; Gu Z; Cheng L; Cui C; Shen Y; Hong Y
Food Funct; 2021 Sep; 12(17):8017-8025. PubMed ID: 34269784
[TBL] [Abstract][Full Text] [Related]
7. Irradiation depolymerized guar gum as partial replacement of gum Arabic for microencapsulation of mint oil.
Sarkar S; Gupta S; Variyar PS; Sharma A; Singhal RS
Carbohydr Polym; 2012 Nov; 90(4):1685-94. PubMed ID: 22944434
[TBL] [Abstract][Full Text] [Related]
8. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
Chityala PK; Khouryieh H; Williams K; Conte E
Food Chem; 2016 Dec; 212():332-40. PubMed ID: 27374540
[TBL] [Abstract][Full Text] [Related]
9. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
Fagioli L; Pavoni L; Logrippo S; Pelucchini C; Rampoldi L; Cespi M; Bonacucina G; Casettari L
J Food Sci; 2019 Jan; 84(1):65-72. PubMed ID: 30548856
[TBL] [Abstract][Full Text] [Related]
10. Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions.
Gonzalez Toledo SY; Wu J
Molecules; 2021 Jun; 26(13):. PubMed ID: 34209325
[TBL] [Abstract][Full Text] [Related]
11. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
da Silva Costa RA; Bonomo RCF; Rodrigues LB; Santos LS; Veloso CM
J Sci Food Agric; 2020 May; 100(7):3204-3211. PubMed ID: 32105338
[TBL] [Abstract][Full Text] [Related]
12. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil.
Fernandes RV; Borges SV; Botrel DA
Carbohydr Polym; 2014 Jan; 101():524-32. PubMed ID: 24299808
[TBL] [Abstract][Full Text] [Related]
13. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
Salehi F
J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
[TBL] [Abstract][Full Text] [Related]
14. Hydrophobic derivatives of guar gum hydrolyzate and gum Arabic as matrices for microencapsulation of mint oil.
Sarkar S; Gupta S; Variyar PS; Sharma A; Singhal RS
Carbohydr Polym; 2013 Jun; 95(1):177-82. PubMed ID: 23618256
[TBL] [Abstract][Full Text] [Related]
15. Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum.
Jafari SM; Beheshti P; Assadpour E
Int J Biol Macromol; 2013 Oct; 61():182-8. PubMed ID: 23817096
[TBL] [Abstract][Full Text] [Related]
16. Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums.
Torres MD; Moreira R; Chenlo F; Vázquez MJ
Carbohydr Polym; 2012 Jun; 89(2):592-8. PubMed ID: 24750763
[TBL] [Abstract][Full Text] [Related]
17. Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.
Arocas A; Sanz T; Salvador A; Varela P; Fiszman SM
J Food Sci; 2010 Mar; 75(2):S132-40. PubMed ID: 20492259
[TBL] [Abstract][Full Text] [Related]
18. Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.
Nawab A; Alam F; Haq MA; Hasnain A
Int J Biol Macromol; 2016 Dec; 93(Pt A):630-635. PubMed ID: 27608547
[TBL] [Abstract][Full Text] [Related]
19. Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder.
Seth D; Mishra HN; Deka SC
J Sci Food Agric; 2018 Mar; 98(5):1696-1702. PubMed ID: 28853145
[TBL] [Abstract][Full Text] [Related]
20. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
Ye A; Hemar Y; Singh H
J Agric Food Chem; 2004 Aug; 52(17):5491-8. PubMed ID: 15315390
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
