Gums and Stabilisers for the Food Industry 18 - Special Publications
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Published By Royal Society Of Chemistry

9781782623274
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers

2016 ◽  
pp. 313-320
Author(s):  
B. Huebner-Keese ◽  
J. Guo ◽  
R. Adden ◽  
M. Devon ◽  
M. Knarr ◽  
...  
Keyword(s):  
Meat Products ◽  
Cellulose Ethers ◽  
Fried Food

Engineering Digestion: Effect of Viscosity & Gastric Secretions on the Absorption of Nutrients

2016 ◽  
pp. 264-274
Author(s):  
Thomas E. Moxon ◽  
Olga Mihailova ◽  
Ourania Gouseti ◽  
Peter J. Frye ◽  
Serafim Bakalis
Keyword(s):  
Gastric Secretions

Effect of Hydrocolloids on Lowering Blood Glucose

2016 ◽  
pp. 191-208 ◽  
Author(s):  
Hanny M. Boers ◽  
Jack Seijen-ten Hoorn ◽  
David J. Mela
Keyword(s):  
Blood Glucose

Gelation of Iota/Kappa Carrageenan Mixtures

2016 ◽  
pp. 47-55 ◽  
Author(s):  
Lei Du ◽  
Tom Brenner ◽  
Jingli Xie ◽  
Zhijing Liu ◽  
Shuyun Wang ◽  
...  
Keyword(s):  
Kappa Carrageenan
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