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Food Hydrocolloids for Health
Latest Publications
TOTAL DOCUMENTS
43
(FIVE YEARS 43)
H-INDEX
0
(FIVE YEARS 0)
Published By Elsevier BV
2667-0259
Latest Documents
Most Cited Documents
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Related Keywords
Latest Documents
Most Cited Documents
Contributed Authors
Related Sources
Related Keywords
The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review
Food Hydrocolloids for Health
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10.1016/j.fhfh.2022.100053
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2022
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pp. 100053
Author(s):
Athina Theocharidou
◽
Ioannis Mourtzinos
◽
Christos Ritzoulis
Keyword(s):
Guar Gum
◽
Sensory Perception
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Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100047
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2021
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pp. 100047
Author(s):
Ahmad El Ghazzaqui Barbosa
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Augusto Bene Tomé Constantino
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Lívia Pinto Heckert Bastos
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Edwin Elard Garcia-Rojas
Keyword(s):
Controlled Release
◽
Sacha Inchi Oil
◽
Sacha Inchi
◽
Β Carotene
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Using Pure Fucoidan and Radiolabeled Fucoidan (99mTc-Fucoidan) as a New Agent for Inflammation Diagnosis and Therapy
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100049
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2021
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pp. 100049
Author(s):
Bianca Costa
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Luana Barbosa Correa
◽
Patrícia Machado Rodrigues e Silva
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Yago Amigo Pinho Jannini de Sá
◽
Fernanda Verdini Guimarães
◽
...
Keyword(s):
Diagnosis And Therapy
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BIOACTIVE AND CHEMICAL PROPERTIES OF KERSTING'S GROUNDNUT PROTEINS
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100043
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2021
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pp. 100043
Author(s):
A.V. Ikujenlola
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O.R. Osungbade
◽
S.O. Gbadamosi
Keyword(s):
Chemical Properties
◽
Kersting’S Groundnut
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And Chemical Properties
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Zinc oxide nanoparticles encapsulated in polysaccharidesalginate/gum acacia and iron oxidenanomatricesshow enhanced biocompatibility and permeability to intestinal barrier
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100050
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2021
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pp. 100050
Author(s):
Anju Manuja
◽
Balvinder Kumar
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Athira
◽
Prabin Sarkar
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T. Riyesh
◽
...
Keyword(s):
Zinc Oxide
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Zinc Oxide Nanoparticles
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Intestinal Barrier
◽
Oxide Nanoparticles
◽
Gum Acacia
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Phase separation of a milk protein and guar gum: The effect of guar gum molecular weight and oil addition on the phase diagram
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100048
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2021
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pp. 100048
Author(s):
Wentao Liu
◽
Tim Foster
Keyword(s):
Phase Diagram
◽
Molecular Weight
◽
Phase Separation
◽
Milk Protein
◽
Guar Gum
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Alginate based encapsulation as a tool for the protection of bioactive compounds from aromatic herbs
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100051
◽
2021
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pp. 100051
Author(s):
Alessandra Cristina Tomé
◽
Flávio Alves da Silva
Keyword(s):
Bioactive Compounds
◽
Aromatic Herbs
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Lactic acid bacteria based purified exopolysaccharide showed viscofying and hypercholesterolemic capabilites
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100042
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2021
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pp. 100042
Author(s):
Krushna Gawande
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Mrugnayani Kolhekar
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Manorama Kumari
◽
Suman Kapila
◽
Prateek Sharma
◽
...
Keyword(s):
Lactic Acid
◽
Lactic Acid Bacteria
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Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100040
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2021
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pp. 100040
Author(s):
Nelli Chourmouziadi Laleni
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Paulo De Carvalho Gomes
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Konstantinos Gkatzionis
◽
Fotis Spyropoulos
Keyword(s):
Antibacterial Performance
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Fabrication of nanoemulsion-based in situ gel using moxifloxacin hydrochloride as model drug for the treatment of conjunctivitis
Food Hydrocolloids for Health
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10.1016/j.fhfh.2021.100045
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2021
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pp. 100045
Author(s):
Bhupendra G. Prajapati
◽
Asha G. Patel
◽
Himanshu Paliwal
Keyword(s):
In Situ Gel
◽
Model Drug
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