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48 224 230 Schenz, T.W. (1995): Glass transitions and product stability — an overview. Food Hydrocolloids, 9, 307

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. Fd Hydrocolloids , 19 , 63–72. Lawal O.S. Functionality of native and succinylated Lablab bean (Lablab purpureus) protein concentrate Fd

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Acta Alimentaria
Authors: B. Nótin, M. Stéger-Máté, R. Juhász, D. Jakab, J. Monspart-Sényi, and J. Barta

Hubbermann, E.M., Heins, A., Stőckmann, H. & Schwarz, K. (2006): Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanins rich black currant and elderberry concentrates. Eur. Fd Res. Technol. , 223 , 83

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Tarrega, A. & Costell, E. (2006): Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert. Fd Hydrocolloids , 20 , 914–922. Costell E

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-solubility of heat-shocked whey protein isolate . Food Hydrocolloids , 30 , 12 – 18 . Folk , J.E. ( 1969 ): Mechanism of action of guinea pig

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. S EGTNAN , V.H. & I SAKSSON , T. ( 2004 ): Temperature, sample and time dependent structural characteristics of gelatin gels studied by near infrared spectroscopy . Food Hydrocolloids , 18 ( 1 ), 1 – 11

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digestibility of egg allergens in the presence of polysaccharides . Food Hydrocolloids , 30 , 597 – 605 . L AEMMLI , V. ( 1970 ): Cleavage of structural proteins during the

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-Avila , C. , Arranz , E. , Guri , A. , Trujillo , A. & Corredig , M. ( 2016 ): Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells . Food Hydrocolloids , 55 , 144 – 154

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protein based nanovehicles for health promoting hydrophobic bioactives in clear beverages . Food Hydrocolloid ., 57 , 229 – 235 . 10.1016/j.foodhyd.2016.01.027 Dickinson , E . ( 2003 ): Hydrocolloids at interfaces and the influence on the properties of

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Progress in Agricultural Engineering Sciences
Authors: Dávid Nagy, Viktória Zsom-Muha, Csaba Németh, and József Felföldi

ultrasound . Food Hydrocolloids , 29 ( 2 ): 308 – 316 . https://doi.org/10.1016/j.foodhyd.2012.03.009 . 10.1016/j.foodhyd.2012.03.009 Chen , Y. , and Ma , M. ( 2020 ). Foam and conformational changes of egg white as affected by ultrasonic

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