Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach

Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener

(2017) Hyeri Kim et al.   JOURNAL OF TEXTURE STUDIES

Plant-based milk alternatives an emerging segment of functional beverages: a review

(2016) Swati Sethi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets

(2015) Hyun M. Cho et al.   Journal of the Academy of Nutrition and Dietetics

Beverage emulsions: Recent developments in formulation, production, and applications

(2013) Daniel T. Piorkowski et al.   FOOD HYDROCOLLOIDS

Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums

(2012) María D. Torres et al.   CARBOHYDRATE POLYMERS

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

(2012) Omer Said Toker et al.   Food and Bioprocess Technology

Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

(2011) Mahmut Dogan et al.   Food and Bioprocess Technology

Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

(2011) Mahmut Dogan et al.   Food Biophysics

Aspects of milk-protein-stabilised emulsions

(2011) Harjinder Singh   FOOD HYDROCOLLOIDS

Swallowing profiles of food polysaccharide solutions with different flow behaviors

(2010) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS

Analysis of Ingredient Functionality and Formulation Optimization of an Instant Peanut Beverage Mix

(2009) Brandy M. Howard et al.   JOURNAL OF FOOD SCIENCE

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

(2007) R.P. Deshpande et al.   LWT-FOOD SCIENCE AND TECHNOLOGY