Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Rheological properties of tamarind ( Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid

(2018) Erik Alpizar-Reyes et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physical and organoleptic characteristics of non-sour ‘kokoro’ (a Nigerian maize-based snack) as influenced by flour particle size differential

(2018) Mathew Kolawole Bolade   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological, thermal, micro structural and functional properties of freeze dried onion powders as affected by sprouting

(2018) Ishrat Majid et al.   Food Bioscience

Volatile composition and sensory characteristics of onion powders prepared by convective drying

(2017) So Mang Choi et al.   FOOD CHEMISTRY

Passion fruit peel flour – Technological properties and application in food products

(2017) Emanuela Monteiro Coelho et al.   FOOD HYDROCOLLOIDS

New studies on basil ( Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology

(2017) Sara Naji-Tabasi et al.   FOOD HYDROCOLLOIDS

Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion ( Allium cepa L.)

(2017) Dan-Ye Zhu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties

(2017) Khan Nadiya Jan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Phytochemical Profiles and Antimicrobial Activities of Allium cepa Red cv. and A. sativum Subjected to Different Drying Methods: A Comparative MS-Based Metabolomics

(2017) Mohamed Farag et al.   MOLECULES

Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder

(2017) Seid Mahdi Jafari et al.   POWDER TECHNOLOGY

Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products

(2017) Vanesa Benítez et al.   Journal of Functional Foods

The rheological behaviors and morphological characteristics of different food hydrocolloids ground to sub-micro particles: in terms of temperature and particle size

(2017) Mahmut Dogan et al.   Journal of Food Measurement and Characterization

Physicochemical properties of quinoa starch

(2016) Guantian Li et al.   CARBOHYDRATE POLYMERS

Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour

(2016) Jasim Ahmed et al.   FOOD HYDROCOLLOIDS

Thermal, emulsifying and rheological properties of polysaccharides sequentially extracted from Vaccinium bracteatum Thunb leaves

(2016) Qi-Xin Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour

(2016) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments

(2016) Shanthilal  J. et al.   JOURNAL OF FOOD SCIENCE

Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties

(2016) John J. Fitzpatrick et al.   POWDER TECHNOLOGY

Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder

(2016) Yogita Suhag et al.   Journal of Food Measurement and Characterization

Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds ( Salvia hispanica L.)

(2015) Sandra Karina Velázquez-Gutiérrez et al.   CARBOHYDRATE POLYMERS

Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface

(2015) G. Avila-de la Rosa et al.   FOOD HYDROCOLLOIDS

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

(2015) Jasim Ahmed et al.   FOOD HYDROCOLLOIDS

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

(2015) Vassilios Raikos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough

(2014) Jasim Ahmed   CARBOHYDRATE POLYMERS

Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

(2014) Miriam Mabel Selani et al.   FOOD CHEMISTRY

Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas

(2014) Shabir Ahmad Mir et al.   FOOD CHEMISTRY

Oscillatory Rheology and Creep Behavior of Barley β-d-glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

(2014) Jasim Ahmed et al.   JOURNAL OF FOOD SCIENCE

Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)

(2013) Bruno R. Cruz et al.   CARBOHYDRATE POLYMERS

Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

(2013) Rungtiwa Wongsagonsup et al.   CARBOHYDRATE POLYMERS

Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces

(2013) Holy Nadia Rabetafika et al.   Food and Bioprocess Technology

Effect of particle size and temperature on rheological, thermal, and structural properties of pumpkin flour dispersion

(2013) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour

(2012) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

(2011) Lara Matia-Merino et al.   CARBOHYDRATE POLYMERS

Rheological properties of Salecan as a new source of thickening agent

(2011) Aihui Xiu et al.   FOOD HYDROCOLLOIDS

Rheological behaviour of tamarind seed gum in aqueous solutions

(2011) K. Khounvilay et al.   FOOD HYDROCOLLOIDS

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

(2010) Adil Gani et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

(2010) Shifeng Yu et al.   Food and Bioprocess Technology

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

(2009) Saehun Mun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based nonfermented food gel

(2009) Mathew K. Bolade et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

(2008) Hyun-Jung Chung et al.   FOOD CHEMISTRY

Starch–fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems

(2008) G. Ravindran et al.   FOOD HYDROCOLLOIDS

Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds

(2007) Irene Dini et al.   FOOD CHEMISTRY