Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

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Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

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Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties

(2015) Sandra Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Response surface methodology for optimization of the mucilage extraction process from Pereskia aculeata Miller

(2013) Fausto Alves Lima Junior et al.   FOOD HYDROCOLLOIDS

Structural Properties of Dried Potatoes, Mushrooms, and Strawberries as a Function of Freeze-Drying Pressure

(2012) Vasiliki P. Oikonomopoulou et al.   DRYING TECHNOLOGY

Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior

(2011) Pablo Bellalta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrocolloids as thickening and gelling agents in food: a critical review

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