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

Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio

(2017) C. Silva et al.   FOOD HYDROCOLLOIDS

Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach

(2016) Aylin Ozgur et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Steady shear flow properties of Cordia myxa leaf gum as a function of concentration and temperature

(2015) Mahmood Chaharlang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheology and modelling of aqueous gum solutions commonly used in the food industry

(2015) María D. Torres et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nanoparticle diffusometry for quantitative assessment of submicron structure in food biopolymer networks

(2015) Daan W. de Kort et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application

(2014) Iris Julie Joye et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures

(2013) Cheryl Chung et al.   FOOD HYDROCOLLOIDS

Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

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

Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum

(2012) Mahmut Dogan et al.   Food and Bioprocess Technology

Particle size, size distribution and morphological evaluation of airborne dust particles of diverse woods by Scanning Electron Microscopy and image processing program

(2012) Alida Mazzoli et al.   POWDER TECHNOLOGY

The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties

(2011) Meryem Goksel et al.   Food and Bioprocess Technology

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

(2010) M. BahramParvar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

(2010) Mustafa Tahsin Yılmaz et al.   JOURNAL OF FOOD ENGINEERING

RHEOLOGICAL PROPERTIES OF AQUEOUS DISPERSIONS OF TRAGACANTH AND GUAR GUMS AT DIFFERENT CONCENTRATIONS

(2010) F. CHENLO et al.   JOURNAL OF TEXTURE STUDIES

Encapsulation for preservation of functionality and targeted delivery of bioactive food components

(2009) Paul de Vos et al.   INTERNATIONAL DAIRY JOURNAL

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

(2009) F. Chenlo et al.   JOURNAL OF FOOD ENGINEERING

Hydrocolloid Gel Particles: Formation, Characterization, and Application

(2008) P. Burey et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION