144 related articles for article (PubMed ID: 34681555)
21. Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel.
Jung DS; Bae IY; Oh IK; Han SI; Lee SJ; Lee HG
Int J Biol Macromol; 2017 Nov; 104(Pt A):442-448. PubMed ID: 28627390
[TBL] [Abstract][Full Text] [Related]
22. Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).
Chattong U; Apichartsrangkoon A; Bell AE
Meat Sci; 2007 Jul; 76(3):548-54. PubMed ID: 22060999
[TBL] [Abstract][Full Text] [Related]
23. Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina.
Martín-Esparza ME; Raigón MD; García-Martínez MD; Albors A
Foods; 2021 Oct; 10(10):. PubMed ID: 34681559
[TBL] [Abstract][Full Text] [Related]
24. Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum.
Jo W; Yoo B
Prev Nutr Food Sci; 2018 Sep; 23(3):269-274. PubMed ID: 30386756
[TBL] [Abstract][Full Text] [Related]
25. Stabilization of directly acidified protein drinks by single and mixed hydrocolloids-combining particle size, rheology, tribology, and sensory data.
Liu J; Pedersen HL; Knarreborg L; Ipsen R; Bredie WLP
Food Sci Nutr; 2020 Dec; 8(12):6433-6444. PubMed ID: 33312529
[TBL] [Abstract][Full Text] [Related]
26. Effects of select copper sources at minimum supplementation levels on nutrient content, off-colors, and blemishes in canned pet food.
Dainton AN; Tomlinson DJ; Aldrich CG
Transl Anim Sci; 2022 Apr; 6(2):txac036. PubMed ID: 35529038
[TBL] [Abstract][Full Text] [Related]
27. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2020 Mar; 103(3):2065-2076. PubMed ID: 31954572
[TBL] [Abstract][Full Text] [Related]
28. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.
Itthivadhanapong P; Jantathai S; Schleining G
J Food Sci Technol; 2016 Jun; 53(6):2733-41. PubMed ID: 27478229
[TBL] [Abstract][Full Text] [Related]
29. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
Numfon R
Food Sci Technol Int; 2017 Jun; 23(4):310-317. PubMed ID: 28118742
[TBL] [Abstract][Full Text] [Related]
30. Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage.
Dainton AN; White B; Lambrakis L; Aldrich CG
Front Vet Sci; 2022; 9():1090695. PubMed ID: 36570508
[TBL] [Abstract][Full Text] [Related]
31. Effects of hydrocolloids as texture improver in coriander bread.
Das L; Raychaudhuri U; Chakraborty R
J Food Sci Technol; 2015 Jun; 52(6):3671-80. PubMed ID: 26028750
[TBL] [Abstract][Full Text] [Related]
32. Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels.
Brenner T; Wang Z; Achayuthakan P; Nakajima T; Nishinari K
Carbohydr Polym; 2013 Oct; 98(1):754-60. PubMed ID: 23987409
[TBL] [Abstract][Full Text] [Related]
33. Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids.
Moghaddam TM; Razavi SM; Emadzadeh B
J Sci Food Agric; 2011 Apr; 91(6):1083-8. PubMed ID: 21308689
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. κ-Carrageenan/locust bean gum as hard capsule gelling agents.
He H; Ye J; Zhang X; Huang Y; Li X; Xiao M
Carbohydr Polym; 2017 Nov; 175():417-424. PubMed ID: 28917884
[TBL] [Abstract][Full Text] [Related]
36. An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures.
Craig DQ; Kee A; Tamburic S; Barnes D
J Biomater Sci Polym Ed; 1997; 8(5):377-89. PubMed ID: 9105977
[TBL] [Abstract][Full Text] [Related]
37. Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends.
Jana AH; Patel HG; Suneeta P; Prajapati JP
J Food Sci Technol; 2010 Mar; 47(2):240-2. PubMed ID: 23572632
[TBL] [Abstract][Full Text] [Related]
38. Xanthan gum and Locust bean gum gel supports in vitro development of porcine oocytes derived from early antral follicles.
Munakata Y; Sugimoto A; Shirasuna K; Kuwayama T; Iwata H
J Reprod Dev; 2019 Dec; 65(6):551-554. PubMed ID: 31588063
[TBL] [Abstract][Full Text] [Related]
39. Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with κ-carrageenan.
Mysore SS; Rudrapatnam TN
Carbohydr Polym; 2015 Jan; 115():253-9. PubMed ID: 25439893
[TBL] [Abstract][Full Text] [Related]
40. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
Soukoulis C; Panagiotidis P; Koureli R; Tzia C
J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
