Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose

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Gelation, Phase Separation, and Fibril Formation in Aqueous Hydroxypropylmethylcellulose Solutions

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Why monotonous and non-monotonous steady-flow curves can be obtained with the same non-Newtonian fluid? A single explanation

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Effect of processing conditions on microstructures and properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends

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The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

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Rheological and gel properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends

(2014) Liang Zhang et al.   COLLOID AND POLYMER SCIENCE

Rheological properties of collagen/hydroxypropyl methylcellulose (COL/HPMC) blended solutions

(2013) Cuicui Ding et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Examination of thermo-gelation behavior of HPMC and HEMC aqueous solutions using rheology

(2013) Young Jin Yoo et al.   KOREA-AUSTRALIA RHEOLOGY JOURNAL

Rheology and texture of starch gels containing iodine

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Novel sulfation of curdlan assisted by ultrasonication

(2010) Shen-Siung Wong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Maturation effects in fish gelatin and HPMC composite gels

(2009) Hui-Huang Chen et al.   FOOD HYDROCOLLOIDS

Thermoreversible gelation of hydroxypropylmethylcellulose in simulated body fluids

(2007) S.Q. Liu et al.   CARBOHYDRATE POLYMERS

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

(2007) H CHEN et al.   FOOD HYDROCOLLOIDS