Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism

Processing window for extrusion foaming of hydroxypropyl methylcellulose

(2016) Kristina Karlsson et al.   CELLULOSE

Formation and influence of the dynamic adsorption layer on kinetics of the rising bubble collisions with solution/gas and solution/solid interfaces

(2015) J. Zawala et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effects of inorganic cations on the rheology of aqueous welan, xanthan, gellan solutions and their mixtures

(2015) Long Xu et al.   CARBOHYDRATE POLYMERS

Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

(2015) Mitie S. Sadahira et al.   CARBOHYDRATE POLYMERS

Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming

(2015) Merel van den Berg et al.   FOOD HYDROCOLLOIDS

Effects of xanthan gum rheology on the foaming properties of whey protein concentrate

(2015) L.P. Martínez-Padilla et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

(2014) Agnese Panozzo et al.   FOOD RESEARCH INTERNATIONAL

Welan gum: Microbial production, characterization, and applications

(2014) Varinder Kaur et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Flow in Foams and Flowing Foams

(2013) Sylvie Cohen-Addad et al.   Annual Review of Fluid Mechanics

Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

(2013) Ali J. Green et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

(2013) Daniel Żmudziński et al.   JOURNAL OF FOOD ENGINEERING

Modeling of drug release from delivery systems based on hydroxypropyl methylcellulose (HPMC)

(2012) J. Siepmann et al.   ADVANCED DRUG DELIVERY REVIEWS

The comparison of rheological properties of aqueous welan gum and xanthan gum solutions

(2012) Long Xu et al.   CARBOHYDRATE POLYMERS

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

(2012) Hao Hu et al.   FOOD HYDROCOLLOIDS

Comparative investigation of the molecular interactions in konjac gum/hydrocolloid blends: Concentration addition method (CAM) versus viscosity addition method (VAM)

(2010) S. Liang et al.   CARBOHYDRATE POLYMERS

Aqueous foam stabilized by hydrophobically modified cellulose and alkyl polyoxyethyl sulfate complex in the presence and absence of electrolytes

(2009) Xiaoqiang Dong et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk

(2009) KATJA BORCHERDING et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Aggregation and gelation in hydroxypropylmethyl cellulose aqueous solutions

(2008) Sérgio M.C. Silva et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Dilational surface viscoelasticity of hydroxypropyl methyl cellulose and CnTAB at air–water surface

(2007) Y.M. Li et al.   CARBOHYDRATE POLYMERS

Dynamics of adsorption of hydroxypropyl methylcellulose at the air–water interface

(2007) Oscar E. Pérez et al.   FOOD HYDROCOLLOIDS