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. Food Hydrocolloids , 23 , 901 – 907 . B hat , F.M. & R iar , C.S. ( 2016 ): Effect of amylose, particle size & morphology on the functionality of starches of traditional rice

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. & Launay , B. ( 1990 ): Concentration effects on the kinetics of β-lactoglobulin heat denaturation: A differential scanning calorimetric study . Food Hydrocolloids , 4 , 19 – 32

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carboxymethyl cellulose on the perception of sweetness and flavour. Fd Hydrocolloids , 6 , 525-532. Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

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Hydrocolloids , 23 , 2434 – 2445 . Zadow , J.G. ( 1986 ): Lactose hydrolysed dairy products . Food Technol. Austr. , 38 , 460 – 471 .

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31 40 Kyriakidis, E.B. & Psoma, E. (2001): Hydrocolloid interferences in the determination of pektin by the carbazole method. J. AOAC Int. , 84 , 1947

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. Okutan , N. , Terzi , P. & Altay , F. ( 2014 ): Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers . Food Hydrocolloid. , 39 , 19 – 26

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DeMars , L.L. & Ziegler , G.R. (2001): Texture and structure of gelatine/pectin-based gummy confections. Food Hydrocolloid. , 15 , 643–653. Ziegler G.R. Texture and structure of

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. (2005): Functional characterisation of potato starch modified by specific in planta alteration of the amylopectin branching and phosphate substitution. Fd Hydrocolloids , 19 , 1016–1024. Bandsholm O

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Hydrocolloids , 26 , 268–276. McClements DJ Lemon oil solubilization in mixed surfactant solutions: Rationalizing microemulsion & nanoemulsion formation Fd

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. Lii , C.-Y. , Chen , C.-H. , Yeh , A.-I. & Laic , V.M.-F. ( 1999 ): Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound . Food Hydrocolloids 13 , 477 – 481

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