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Hydrocolloids

Known as: Hydrocolloid 
 
National Institutes of Health

Papers overview

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Highly Cited
2015
Highly Cited
2015
In this work, two different technologies (electrospraying and nanospray drying) were evaluated for the encapsulation of folic… Expand
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Highly Cited
2012
Highly Cited
2012
Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions… Expand
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Highly Cited
2012
Highly Cited
2012
The aims of this research were to develop a novel bilayer hydrocolloid film based on alginate and to investigate its potential as… Expand
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Highly Cited
2011
Highly Cited
2011
Hydrocolloids are largely used in food processing because of their functional properties, but scarce information is available… Expand
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Highly Cited
2010
Highly Cited
2010
Seaweed hydrocolloid markets continue to grow, but instead of the 3–5% achieved in the 1980s and 1990s, the growth rate has… Expand
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Highly Cited
2009
Highly Cited
2009
The aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and… Expand
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Highly Cited
2006
Highly Cited
2006
Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs… Expand
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Highly Cited
2004
Highly Cited
2004
Matrices are manufactured by direct compression of a powder mixture of a polymer, e.g., methylhydroxypropyl cellulose (MHPC) or… Expand
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Highly Cited
2002
Highly Cited
2002
 
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Highly Cited
1998
Highly Cited
1998
The rheological characterization of stirred yogurt with added milk fat, Na caseinate (or micellar casein) and gelatin (4 Bloom… Expand
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