Special Publications - Gums and Stabilisers for the Food Industry 17
Latest Publications

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Published By Royal Society Of Chemistry

9781849738835

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Comparison of Two Tests Used for the Classification of Food Thickeners in the Management of Dysphagia.

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00359 ◽

2014 ◽

pp. 359-368 ◽

Cited By ~ 2

Author(s):

Claire de Saint-Aubert ◽

Graham Sworn ◽

Jun Kayashita

Keyword(s):

Management Of Dysphagia

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Development of a Dairy Dessert with Functional Properties

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00377 ◽

2014 ◽

pp. 377-382

Author(s):

Y. A. Plekhanova ◽

A. V. Bannikova ◽

N. M. Ptichkina

Keyword(s):

Functional Properties

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Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00328 ◽

2014 ◽

pp. 328-333

Author(s):

H. Fabek ◽

H. D. Goff

Keyword(s):

In Vitro Digestion ◽

Starch Hydrolysis ◽

Dietary Fibres

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Properties of Weak LMA-Pectin- and Alginate- Gels

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00190 ◽

2014 ◽

pp. 190-196 ◽

Cited By ~ 1

Author(s):

Joop de Vries

Keyword(s):

Alginate Gels

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Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00184 ◽

2014 ◽

pp. 184-189 ◽

Cited By ~ 1

Author(s):

Agoub A. Agoub ◽

Edwin R. Morris ◽

Xuehai Xie

Keyword(s):

Guar Gum ◽

Weak Gel

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Studies on Pomelo Pectin: Characterisation and Rheological Properties

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00139 ◽

2014 ◽

pp. 139-146

Author(s):

J. Krongsin ◽

P. Methacanon ◽

C. Gamonpilas ◽

S. M. Goh

Keyword(s):

Rheological Properties

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Optimization of Ultrasound-Assisted Extraction of Konjac Flour From Amorphophallus Muelleri Blume

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00109 ◽

2014 ◽

pp. 109-122 ◽

Cited By ~ 3

Author(s):

Simon Bambang Widjanarko ◽

Anni Faridah ◽

Aji Sutrisno

Keyword(s):

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Konjac Flour ◽

Ultrasound Assisted

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Review of the Physicochemical Properties and Structural Characteristics of Psyllium and its Relative Bioactivity

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00079 ◽

2014 ◽

pp. 79-89

Author(s):

Shao-Ping Nie ◽

Jun-Yi Yin ◽

Dan-Fei Hang ◽

Ming-Yong Xie

Keyword(s):

Physicochemical Properties ◽

Structural Characteristics

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Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-fp011 ◽

2014 ◽

pp. P011-P015

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Thickening Properties of Corn Fiber Gum With Other Carbohydrate Polymers

Special Publications - Gums and Stabilisers for the Food Industry 17 ◽

10.1039/9781782621300-00165 ◽

2014 ◽

pp. 165-175

Author(s):

Madhav P. Yadav ◽

Fei Zhang ◽

Tu Luan ◽

Lijiao Wu ◽

Hongbin Zhang

Keyword(s):

Corn Fiber ◽

Carbohydrate Polymers

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Special Publications - Gums and Stabilisers for the Food Industry 17
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Royal Society Of Chemistry

Comparison of Two Tests Used for the Classification of Food Thickeners in the Management of Dysphagia.

Development of a Dairy Dessert with Functional Properties

Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion

Properties of Weak LMA-Pectin- and Alginate- Gels

Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)

Studies on Pomelo Pectin: Characterisation and Rheological Properties

Optimization of Ultrasound-Assisted Extraction of Konjac Flour From Amorphophallus Muelleri Blume

Review of the Physicochemical Properties and Structural Characteristics of Psyllium and its Relative Bioactivity

Contents

Thickening Properties of Corn Fiber Gum With Other Carbohydrate Polymers

Export Citation Format

Special Publications - Gums and Stabilisers for the Food Industry 17Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Royal Society Of Chemistry

Comparison of Two Tests Used for the Classification of Food Thickeners in the Management of Dysphagia.

Development of a Dairy Dessert with Functional Properties

Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion

Properties of Weak LMA-Pectin- and Alginate- Gels

Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)

Studies on Pomelo Pectin: Characterisation and Rheological Properties

Optimization of Ultrasound-Assisted Extraction of Konjac Flour From Amorphophallus Muelleri Blume

Review of the Physicochemical Properties and Structural Characteristics of Psyllium and its Relative Bioactivity

Contents

Thickening Properties of Corn Fiber Gum With Other Carbohydrate Polymers

Special Publications - Gums and Stabilisers for the Food Industry 17
Latest Publications