Food Hydrocolloids von Glicksman, Martin

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Food Hydrocolloids

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Neutron techniques for food hydrocolloids von Gilbert, Elliot Paul

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Food Hydrocolloids

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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients von Pant, Aakanksha, Lee, Amelia Yilin, Karyappa, Rahul, Lee, Cheng Pau, An, Jia, Hashimoto, Michinao, Tan, U-Xuan, Wong, Gladys, Chua, Chee Kai, Zhang, Yi

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The future trends of food hydrocolloids von Lu, Wei, Nishinari, Katsuyoshi, Matsukawa, Shingo, Fang, Yapeng

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Chemistry, gelation, and enzymatic modification of seaweed food hydrocolloids von Rhein-Knudsen, Nanna, Meyer, Anne S.

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Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications von Pérez-Masiá, Rocío, López-Nicolás, Rubén, Periago, Maria Jesús, Ros, Gaspar, Lagaron, Jose M., López-Rubio, Amparo

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VSI: Fundamentals and application of food hydrocolloids von Nishinari, Katsuyoshi, Fang, Yapeng, Matsukawa, Shingo

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Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability von McClements, David Julian

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Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds von Manzoor, Mehnaza, Singh, Jagmohan, Bandral, Julie D., Gani, Adil, Shams, Rafeeya

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Effects of four food hydrocolloids on colitis and their regulatory effect on gut microbiota von Zhang, Shanshan, Sun, Yonggan, Nie, Qixing, Hu, Jielun, Li, Yuhao, Shi, Zefu, Ji, Haihua, Zhang, Hao, Zhao, Mingjiao, Chen, Chunhua, Nie, Shaoping

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Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids von López-Rubio, Amparo, Sanchez, Ester, Wilkanowicz, Sabina, Sanz, Yolanda, Lagaron, Jose Maria

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Food hydrocolloids in Iran von Phillips, Glyn O.

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Texture design for products using food hydrocolloids von Funami, Takahiro, Ishihara, Sayaka, Nakauma, Makoto, Kohyama, Kaoru, Nishinari, Katsuyoshi

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Corrigendum to “Preparation of gelatin/ĸ-carrageenan active films through procyanidins crosslinking: Physicochemical, structural, antioxidant and controlled release properties” [Food Hydrocolloids 153 (2024)/110023] von Wei, Minping, Shan, Min, Zhang, Liming, Chen, Nuo, Tie, Huaimao, Xiao, Yuan, Li, Zeqiang

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Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying von Bhuiyan, Md. Hafizur Rahman, Yeasmen, Nushrat, Ngadi, Michael

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A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis von Ağagündüz, Duygu, Özata-Uyar, Gizem, Kocaadam-Bozkurt, Betül, Özturan-Şirin, Ayçıl, Capasso, Raffaele, Al-Assaf, Saphwan, Özoğul, Fatih

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Corrigendum to “Preparation and characterization of internal gelation-based electrosprayed multicore millimeter-sized fish oil-loaded calcium alginate-stabilized capsules” [Food Hydrocolloids 128 (2022) 107599] von Tao, Lina, Xu, Jiamin, Chen, Jiahui, Liu, Lijie, Zhang, Ting, Tao, Ningping, Wang, Xichang, Zhong, Jian

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Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review von Ramírez, José A., Uresti, Rocio M., Velazquez, Gonzalo, Vázquez, Manuel

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