These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
120 related articles for article (PubMed ID: 31139372)
1. Optimization of textural characteristics of restructured pimiento strips by response surface methodology. Mousavi SMR; Rafe A; Yeganehzad S Food Sci Nutr; 2019 May; 7(5):1595-1605. PubMed ID: 31139372 [TBL] [Abstract][Full Text] [Related]
2. Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels. Mousavi SMR; Rafe A; Yeganehzad S J Texture Stud; 2019 Apr; 50(2):155-164. PubMed ID: 30575035 [TBL] [Abstract][Full Text] [Related]
3. Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum. Mousavi SMR; Rafe A; Yeganehzad S Carbohydr Polym; 2020 Mar; 232():115809. PubMed ID: 31952608 [TBL] [Abstract][Full Text] [Related]
4. Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin. Hu J; Sun X; Xiao H; Yang F; Liu C; Wang H; Zhang H; Zhang W Plants (Basel); 2022 Oct; 11(21):. PubMed ID: 36365264 [TBL] [Abstract][Full Text] [Related]
5. Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. Mudgil D; Barak S; Khatkar BS J Food Sci Technol; 2017 Nov; 54(12):3810-3817. PubMed ID: 29085123 [TBL] [Abstract][Full Text] [Related]
6. Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour. Halim Y; Kusuma DT; Hardoko H; Handayani R Food Sci Technol Int; 2023 Nov; ():10820132231211928. PubMed ID: 37920886 [TBL] [Abstract][Full Text] [Related]
7. Optimization of the new formulation of ice cream with native Iranian seed gums ( Azari-Anpar M; Soltani Tehrani N; Aghajani N; Khomeiri M J Food Sci Technol; 2017 Jan; 54(1):196-208. PubMed ID: 28242917 [TBL] [Abstract][Full Text] [Related]
8. Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract. Motevalizadeh E; Mortazavi SA; Milani E; Hooshmand-Dalir MA Food Sci Nutr; 2018 Mar; 6(2):356-372. PubMed ID: 29564103 [TBL] [Abstract][Full Text] [Related]
9. Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties. von Borries-Medrano E; Jaime-Fonseca MR; Aguilar-Méndez MA Int J Biol Macromol; 2019 Feb; 122():1173-1183. PubMed ID: 30218728 [TBL] [Abstract][Full Text] [Related]
10. Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process. Mounir S; Téllez-Pérez C; Sunooj KV; Allaf K J Texture Stud; 2020 Apr; 51(2):276-289. PubMed ID: 31292962 [TBL] [Abstract][Full Text] [Related]
11. Prediction of textural properties of 3D-printed food using response surface methodology. Lee CP; Hashimoto M Heliyon; 2024 Apr; 10(7):e27658. PubMed ID: 38560226 [TBL] [Abstract][Full Text] [Related]
12. Influence of stabilizers on quality of sandesh from buffalo milk. Sanyal MK; Pal SC; Gangopadhyay SK; Dutta SK; Ganguli D; Das S; Maiti P J Food Sci Technol; 2011 Dec; 48(6):740-4. PubMed ID: 23572814 [TBL] [Abstract][Full Text] [Related]
13. D-optimal mixture design: Formulation development, mechanical characterization, and optimization of curcumin chewing gums using oppanol® B 12 elastomer as a gum-base. Al Hagbani T; Altomare C; Salawi A; Nazzal S Int J Pharm; 2018 Dec; 553(1-2):210-219. PubMed ID: 30347275 [TBL] [Abstract][Full Text] [Related]
14. Edible gum addition improves the quality of freeze-dried restructured strawberry blocks. Yang F; Sun X; Hu J; Cai H; Xiao H; Wu X; Liu C; Wang H Food Chem X; 2023 Jun; 18():100702. PubMed ID: 37206321 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food. Pure AE; Yarmand MS; Farhoodi M; Adedeji A J Texture Stud; 2021 Dec; 52(5-6):638-646. PubMed ID: 33969884 [TBL] [Abstract][Full Text] [Related]
17. Optimizing microencapsulation of nisin with sodium alginate and guar gum. Narsaiah K; Jha SN; Wilson RA; Mandge HM; Manikantan MR J Food Sci Technol; 2014 Dec; 51(12):4054-9. PubMed ID: 25477680 [TBL] [Abstract][Full Text] [Related]
18. Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods. Wee MSM; Goh AT; Stieger M; Forde CG Food Funct; 2018 Oct; 9(10):5301-5312. PubMed ID: 30256358 [TBL] [Abstract][Full Text] [Related]
19. Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive. Ghamgui H; Bouaziz F; Frikha F; Châari F; Ellouze-Chaâbouni S Food Sci Nutr; 2021 Apr; 9(4):2032-2041. PubMed ID: 33841821 [TBL] [Abstract][Full Text] [Related]
20. Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties. Parlak O; Zorba O; Kurt S J Food Sci Technol; 2014 Apr; 51(4):780-4. PubMed ID: 24741175 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]