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Journal Abstract Search

221 related items for PubMed ID: 35998495

  • 21. Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review.
    Gao X, Pourramezan H, Ramezan Y, Roy S, Zhang W, Assadpour E, Zou J, Jafari SM.
    Int J Biol Macromol; 2024 May; 268(Pt 1):131614. PubMed ID: 38631567
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  • 23. Hydrocolloids as thickening and gelling agents in food: a critical review.
    Saha D, Bhattacharya S.
    J Food Sci Technol; 2010 Dec; 47(6):587-97. PubMed ID: 23572691
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  • 24. Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application.
    Lorenc F, Jarošová M, Bedrníček J, Smetana P, Bárta J.
    Foods; 2022 Aug 02; 11(15):. PubMed ID: 35954070
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  • 26. 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 02; 100(7):3204-3211. PubMed ID: 32105338
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  • 27. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
    Sinthusamran S, Benjakul S, Hemar Y.
    J Texture Stud; 2018 Feb 02; 49(1):47-55. PubMed ID: 28581065
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  • 28. Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis.
    Alshammari NA, Taylor MA, Stevenson R, Gouseti O, Alyami J, Muttakin S, Bakalis S, Lovegrove A, Aithal GP, Marciani L.
    Nutrients; 2021 Jul 14; 13(7):. PubMed ID: 34371917
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  • 32. Food gels: gelling process and new applications.
    Banerjee S, Bhattacharya S.
    Crit Rev Food Sci Nutr; 2012 Jul 14; 52(4):334-46. PubMed ID: 22332597
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  • 33. Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties.
    Alghooneh A, Razavi SMA, Behrouzian F.
    J Texture Stud; 2019 Dec 14; 50(6):493-507. PubMed ID: 31172527
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  • 34. Effects of hydrocolloids as fat replacers on the physicochemical properties of produced Labneh.
    Saleh M, Al-Baz F, Al-Ismail K.
    J Texture Stud; 2018 Feb 14; 49(1):113-120. PubMed ID: 28836674
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  • 35. Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids.
    Gannasin SP, Adzahan NM, Mustafa S, Muhammad K.
    Food Chem; 2016 Apr 01; 196():903-9. PubMed ID: 26593571
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  • 36. 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 01; 104(Pt A):442-448. PubMed ID: 28627390
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  • 37. Recent Developments and Applications of Microbial Levan, A Versatile Polysaccharide-Based Biopolymer.
    Domżał-Kędzia M, Ostrowska M, Lewińska A, Łukaszewicz M.
    Molecules; 2023 Jul 14; 28(14):. PubMed ID: 37513279
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  • 38. Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.
    Ciurzyńska A, Marzec A, Mieszkowska A, Lenart A.
    J Texture Stud; 2017 Apr 14; 48(2):131-142. PubMed ID: 28370113
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  • 39. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
    Chen J, Deng T, Wang C, Mi H, Yi S, Li X, Li J.
    J Sci Food Agric; 2020 Mar 30; 100(5):2252-2260. PubMed ID: 31917477
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  • 40. Improving adhesion of seasonings to crackers with hydrocolloid solutions.
    Armstrong ME, Barringer SA.
    J Food Sci; 2013 Nov 30; 78(11):E1704-12. PubMed ID: 24117394
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