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

10.1039/9781782621300-fp011 ◽

2014 ◽

pp. P011-P015

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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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Acknowledgements

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

10.1039/9781782621300-fp009 ◽

2014 ◽

pp. P009-P010

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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

Contents

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

Acknowledgements

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

Contents

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

Acknowledgements

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