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, Abraham , TE . Polyionic hydrocolloids for the intestinal delivery of protein drugs: alginate and chitosan–a review . J Control Rel . 2006 ; 114 : 1 – 15 . 10.1016/j.jconrel.2006.04.017 . 3

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Journal of Thermal Analysis and Calorimetry
Authors: Juliana Cordeiro Cardoso, Ricardo Luiz C. Albuquerque Jr., Francine Ferreira Padilha, Felipe Oliveira Bittencourt, Osvaldo de Freitas, Paula Santos Nunes, Newton L. Pereira, Maria José Vieira Fonseca, and Adriano Antunes S. Araújo

.07.081 . 20. Shepherd , R , Robertson , A , Ofman , D . Dairy glycoconjugate emulsifiers: casein–maltodextrins . Food Hydrocolloids 2000 14 4 281 – 286 10.1016/S0268-005X(99)00067-3 . 21

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.07.006 . 10. Mandala , IG , Sotirakoglou , K . Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids . Food Hydrocoll . 2005 ; 19 : 709 – 719 . 10.1016/j

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Progress in Agricultural Engineering Sciences
Authors: Gabor Zsivanovits, Dida Iserliyska, Maria Momchilova, Petya Sabeva, and Zarya Rankova

have functional and/or anti-microbiological effect ( García et al., 2014 ). They are formed from three types of biological materials: hydrocolloids (polysaccharides and proteins), lipids and composite materials. There are different techniques for

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: Technological and structural properties . Food Hydrocolloid , 36 : 374 – 381 . 10.1016/j.foodhyd.2013.08.008 Hur , S.J. , Jin , S.K. , and Kin , S. ( 2008 ). Effect of extra virgin olive oil substitution for fat on quality of pork patty . Journal of

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). Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins . Food Hydrocolloids , 24 ( 8 ): 783 – 791 , https://doi.org/10.1016/j.foodhyd.2010.04.005 . 10.1016/j

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bacteria that provides health benefits to the host when administered in adequate amounts (10 6 –10 7 CFU mL −1 or g −1 ) ( Ding and Shah, 2008 ). Inulin is a hydrocolloid classified as water-soluble dietary fibre that can be used in a variety of foods as

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. Viscosity models for multiple emulsions . Food Hydrocolloid. 2008 ; 22 : 428 – 38 http://dx.doi.org/10.1016/j.foodhyd.2006.12.012 . 13. Garti N

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. Thermomechanical properties of biodegradable films based on blends of gelatin and poly(vinyl alcohol) . Food Hydrocolloids . 2008 ; 22 : 1485 – 1492 . 10.1016/j.foodhyd.2007.10.001 . 14. Langmaier

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. Vanni , F. : Carrageenan: A hydrocolloid highly reactive with milk proteins . Mondo del Latte 30 , 654 – 655 ( 1976 ). 18. Weinbreck , F

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