Effect of type and level of hydrocolloid on texture profile of rice flour wonton wrapper models
Suched Samuhasaneetoo
Influence of the extraction temperature on rheological properties of flaxseed gum solution
Jorge Vieira
Rheological properties of a polysaccharide isolated from Treculia africana fruit pulp
Louis Nwokocha
Hybrid carrageenans as wort fining agents
Mihkel Saluri
Isolation, identification and comparison of O-acetyl-(gluco)mannans isolated from the leaf skin and gel of Aloe barbadensis Miller
Shaoping Nie
Modulating molecular and structural arrangement of starch for controlled digestion using vitamins
Pallab Kumar Borah
Mullein extracts as possible emulsion stabilizers
Maciej Jarzebski
Functionality of xanthan gum and Tween 80 during digestion of o/w emulsions
Ana Salvador
FAT DIGESTIBILITY IN XANTHAN GUM/ PALM OIL BASED SYSTEMS
Ana Salvador
Rheological characterization of a pectin extracted from ponkan (Citrus reticulate Blanco cv. Ponkan) peel
Carmen Petkowicz
Extraction and characterization of pectin from cubiu (Solanum sessiliflorum) peel
Carmen Petkowicz
Gels of ferulated arabinoxylans extracted from distillers dried grains with solubles: Rheology, structural parameters and microstructure
Elizabeth Carvajal-Millan
Improving the functional properties of soy protein materials with thiol groups from chicken feathers
Pedro Guerrero
Okra pectin as lecithin substitute in chocolate
Vassilis Kontogiorgos
Physical, chemical and functional property changes in whey protein isolate caused by conjugation with sugar beet pectin in the dry-state
Phoebe Qi
Oral processing of mixed hydrocolloid gels - a novel approach to study oro-sensory satiety
Emma Krop
Hydrocolloid based encapsulated air micro particles for innovative food manufacture
TENGKU FARIZAN IZZI CHE KU JUSOH
Emulsifying properties of tomato industry waste: Influence of environmental conditions
Dr. Anwesha Sarkar
Functional Protein-Polysaccharide Complexes
Processing of carrots leads to changes in pectin structure