Food thickening agents: Sources, chemistry, properties and applications - A review

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet

(2021) Helena de O. S. Schmidt et al.   JOURNAL OF TEXTURE STUDIES

Exudate gums: chemistry, properties and food applications – a review

(2020) Sheweta Barak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

(2020) Arima Diah Setiowati et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios

(2020) Fan Xie et al.   FOOD HYDROCOLLOIDS

Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

(2020) Alessandro Carcelli et al.   Foods

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

(2020) Ada Krawęcka et al.   Foods

The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels

(2019) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Cellulose microfibril networks in hydrolysed soy protein isolate solutions

(2019) Roland Gouzy et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

The potential of microalgae and their biopolymers as structuring ingredients in food: A review

(2019) Tom M.M. Bernaerts et al.   BIOTECHNOLOGY ADVANCES

Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent

(2019) Tianqi Fang et al.   JOURNAL OF DAIRY SCIENCE

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

(2019) S. Khushbu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

(2019) Tomás Lafarga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of heat-induced whey protein gels by basic amino acids

(2019) Yaosong Wang et al.   FOOD HYDROCOLLOIDS

Protein-based Fat Replacers – A Review of Recent Advances

(2019) Yashini M et al.   FOOD REVIEWS INTERNATIONAL

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

(2019) Dianini Hüttner Kringel et al.   STARCH-STARKE

Pectin from Husk Tomato ( Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

(2018) Blanca E. Morales-Contreras et al.   CARBOHYDRATE POLYMERS

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

(2018) Bao Zhang et al.   FOOD CHEMISTRY

Salecan stabilizes the microstructure and improves the rheological performance of yogurt

(2018) Renjie Fu et al.   FOOD HYDROCOLLOIDS

Moringa oleifera seed extracts as promising natural thickening agents for food industry: Study of the thickening action in yogurt production

(2018) Pedro H.F. Cardines et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tomato pomace powder as a raw material for ketchup production

(2018) Miona Belović et al.   Food Bioscience

Shear and extensional rheological characterization of thickened fluid for dysphagia management

(2018) E.K. Hadde et al.   JOURNAL OF FOOD ENGINEERING

Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate

(2018) Alicia Magaly Leon et al.   CARBOHYDRATE POLYMERS

Effects of konjac glucomannan on pasting and rheological properties of corn starch

(2018) Shuping Ma et al.   FOOD HYDROCOLLOIDS

Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

(2018) Liping Feng et al.   FOOD HYDROCOLLOIDS

Gluten-free pasta incorporating chia ( Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

(2017) Valeria Menga et al.   FOOD CHEMISTRY

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

(2017) Emanuela Monteiro Coelho et al.   FOOD HYDROCOLLOIDS

Characterisation and solution properties of a galactomannan from Bauhinia monandra seeds

(2017) Louis M. Nwokocha et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of guar gum on stability and physical properties of orange juice

(2017) Ruihuan Lv et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules

(2017) Warji et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties

(2016) Somayeh Razmkhah et al.   CARBOHYDRATE POLYMERS

Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds

(2016) Mohammad Anvari et al.   FOOD HYDROCOLLOIDS

Bacterial cellulose as stabilizer of o/w emulsions

(2016) Paraskevi Paximada et al.   FOOD HYDROCOLLOIDS

Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners

(2016) Paraskevi Paximada et al.   FOOD HYDROCOLLOIDS

Some physicochemical and rheological properties of starch isolated from avocado seeds

(2016) Luis Chel-Guerrero et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

(2016) Deepak Mudgil et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

(2015) Xiangli Kong et al.   FOOD CHEMISTRY

Applications of Natural Polymer Gum Arabic: A Review

(2015) Seema Patel et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Pretreatment of microalgae to improve biogas production: A review

(2014) Fabiana Passos et al.   BIORESOURCE TECHNOLOGY

Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

(2014) Alina Krzeminski et al.   INTERNATIONAL DAIRY JOURNAL

Locust bean gum: Processing, properties and food applications—A review

(2014) Sheweta Barak et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Blind Scientists and the Elephant of Swallowing: A Review of Instrumental Perspectives on Swallowing Physiology

(2014) Catriona M. Steele   JOURNAL OF TEXTURE STUDIES

Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin

(2013) A. Agudelo et al.   FOOD HYDROCOLLOIDS

Some physicochemical properties of sage (Salvia macrosiphon) seed gum

(2013) Seyed Mohammad Ali Razavi et al.   FOOD HYDROCOLLOIDS

Structural characterization of coagulant Moringa oleifera Lectin and its effect on hemostatic parameters

(2013) Luciana de Andrade Luz et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of Rheological and Molecular Properties of Whey Protein Thickeners

(2013) Ahmed S. Eissa et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

(2012) Deepak Mudgil et al.   CARBOHYDRATE POLYMERS

Late Onset Necrotizing Enterocolitis in Infants following Use of a Xanthan Gum-Containing Thickening Agent

(2012) Jennifer Beal et al.   JOURNAL OF PEDIATRICS

Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers

(2012) O. Kaltsa et al.   ULTRASONICS SONOCHEMISTRY

Rheological properties of algae slurries for minimizing harvesting energy requirements in biofuel production

(2011) Angel Wileman et al.   BIORESOURCE TECHNOLOGY

Optimization of the nanofabrication by acid hydrolysis of bacterial cellulose nanowhiskers

(2011) Marta Martínez-Sanz et al.   CARBOHYDRATE POLYMERS

Rheological properties of Salecan as a new source of thickening agent

(2011) Aihui Xiu et al.   FOOD HYDROCOLLOIDS

Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

(2011) Takahiro Funami   FOOD HYDROCOLLOIDS

Guar gum: processing, properties and food applications—A Review

(2011) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of polyphenolic ingredients on physical characteristics of cheese

(2010) Jaejoon Han et al.   FOOD RESEARCH INTERNATIONAL

RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY-PRODUCT (PHOENIX DACTYLIFERAL.) AND COMMERCIAL XANTHAN GUMS

(2010) RIADH BEN SALAH et al.   JOURNAL OF TEXTURE STUDIES

Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce

(2010) Kategunya Rengsutthi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch

(2009) H.J. An et al.   JOURNAL OF FOOD SCIENCE

Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures

(2008) Li Li et al.   CARBOHYDRATE POLYMERS

Xanthan gum production and rheological behavior using different strains of Xanthomonas sp.

(2008) Ieda Rottava et al.   CARBOHYDRATE POLYMERS

Form and functionality of starch

(2008) Les Copeland et al.   FOOD HYDROCOLLOIDS

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

(2008) A. Koocheki et al.   JOURNAL OF FOOD ENGINEERING

THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP

(2008) A. FARAHNAKY et al.   JOURNAL OF TEXTURE STUDIES