Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release.Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on Polymethoxyflavone crystallizationSodium alginate decreases the permeability of intestinal mucus.A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread.Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva.Tailoring flow behavior and texture of water based cocoa suspensions.Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity.Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate.High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems.Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films.Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.Getting the feel of food structure with atomic force microscopy.Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gelsSteric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectinLubrication studies of fluid food using a simple experimental set upModifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying propertiesThe determining role of bolus rheology in triggering a swallowingFilament stretchability of biopolymer fluids and controlling factorsFood oral processing—A reviewStudy of the shear and extensional rheology of casein, waxy maize starch and their mixturesSurface topography of heat-set whey protein gels by confocal laser scanning microscopyEthylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strengthThe biosynthesis of celluloseEffect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peelsDetermination of the degrees of methylation and acetylation of pectins using a C18 column and internal standardsImpact of purification on physicochemical, surface and functional properties of okra biopolymerIn situ rheological measurements of the external gelation of alginateThe potential of chitosan-tripolyphosphate microparticles in the visualisation of latent fingermarksEditorialEvaluation of some important physicochemical properties of starch free grewia gumOkra extracts in pharmaceutical and food applicationsMolecular flexibility of citrus pectins by combined sedimentation and viscosity analysisInteraction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheologyStructural highlights of an antioxidative arabinogalactan protein of Lannea grandis gum that stabilizes β -lactoglobulinAn enzyme probe for the resolution of glucuronoxylan and glucuronoarabinoxylan structuresBlends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beveragesThermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves
P1433
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P1433
description
begutachtete wissenschaftliche Zeitschrift
@de
peer-reviewed scientific journal
@en
revista científica
@es
rivista scientifica
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vědecký časopis
@cs
wetenschappelijk tijdschrift van Elsevier
@nl
рецензований науковий журнал
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वैज्ञानिक पत्रिका
@hi
英语期刊
@zh
name
Food Hydrocolloids
@ast
Food Hydrocolloids
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Food Hydrocolloids
@de
Food Hydrocolloids
@en
Food Hydrocolloids
@es
Food Hydrocolloids
@fi
Food Hydrocolloids
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Food Hydrocolloids
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Food Hydrocolloids
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Food Hydrocolloids
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type
label
Food Hydrocolloids
@ast
Food Hydrocolloids
@da
Food Hydrocolloids
@de
Food Hydrocolloids
@en
Food Hydrocolloids
@es
Food Hydrocolloids
@fi
Food Hydrocolloids
@fr
Food Hydrocolloids
@it
Food Hydrocolloids
@nb
Food Hydrocolloids
@nl
prefLabel
Food Hydrocolloids
@ast
Food Hydrocolloids
@da
Food Hydrocolloids
@de
Food Hydrocolloids
@en
Food Hydrocolloids
@es
Food Hydrocolloids
@fi
Food Hydrocolloids
@fr
Food Hydrocolloids
@it
Food Hydrocolloids
@nb
Food Hydrocolloids
@nl
P3181
P1055
P1156
P1159
P1160
Food Hydrocoll.
P123
P1250
P1476
Food Hydrocolloids
@en
P236
P3181
P407
P5963
food-hydrocolloids