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A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

Food hydrocolloids, 2023-12, Vol.145, p.109068, Article 109068

2023

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FTIR and rheology study of alginate samples: Effect of radiation

Radiation physics and chemistry (Oxford, England : 1993), 2023-01, Vol.202, p.110500, Article 110500

2023

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Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Food hydrocolloids, 2008-10, Vol.22 (7), p.1254-1267

2008

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Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate

The journal of physical chemistry. B, 2007-03, Vol.111 (10), p.2456-2462

2007

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Numerical simulation of non‐Newtonian polymer film flow on a rotating spoked annulus

Journal of applied polymer science, 2017-07, Vol.134 (25), p.np-n/a

2017

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Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum

International journal of food science & technology, 2011-05, Vol.46 (5), p.1066-1072

2011

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Elucidation of the structure of a bioactive hydrophilic polysaccharide from Cordyceps sinensis by methylation analysis and NMR spectroscopy

Carbohydrate polymers, 2011-03, Vol.84 (3), p.894-899

2011

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Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Food hydrocolloids, 2007-12, Vol.21 (8), p.1319-1329

2007

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Rheological study of gum arabic solutions: Interpretation based on molecular self-association

Food hydrocolloids, 2009-12, Vol.23 (8), p.2394-2402

2009

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3D hydrogel/ bioactive glass scaffolds in bone tissue engineering: Status and future opportunities

Heliyon, 2023-07, Vol.9 (7), p.e17050-e17050, Article e17050

2023

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Rheological properties of gum arabic solution: From Newtonianism to thixotropy

Food hydrocolloids, 2011-05, Vol.25 (3), p.293-298

2011

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Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudate

Food hydrocolloids, 2005, Vol.19 (4), p.647-660

2005

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Effects of Radiation sterilization Dose on the Molecular Weight and Gelling Properties of Commercial Alginate Samples

Frontiers in materials, 2021-12, Vol.8

2021

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Binding behavior of calcium to polyuronates: Comparison of pectin with alginate

Carbohydrate polymers, 2008-05, Vol.72 (2), p.334-341

2008

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Comparative rheological behavior of hyaluronan from bacterial and animal sources with cross-linked hyaluronan (hylan) in aqueous solution

Biopolymers, 2001-10, Vol.59 (4), p.191-204

2001

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Release of coumarin incorporated into chitosan-gelatin irradiated films

Food hydrocolloids, 2016-05, Vol.56, p.266-276

2016

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Visualisation of xanthan conformation by atomic force microscopy

Carbohydrate polymers, 2016-09, Vol.148, p.380-389

2016

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Thin film flow on a vertically rotating disc of finite thickness partially immersed in a highly viscous liquid

Chemical engineering science, 2016-04, Vol.143, p.226-239

2016

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Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions

Journal of colloid and interface science, 2012-12, Vol.388 (1), p.103-111

2012

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Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate

Journal of agricultural and food chemistry, 2013-02, Vol.61 (6), p.1388-1396

2013

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Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia ( sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier

Food hydrocolloids, 2007, Vol.21 (3), p.319-328

2007

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Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

Langmuir, 2012-07, Vol.28 (27), p.10164-10176

2012

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Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures

International journal of biological macromolecules, 2018-09, Vol.116, p.683-690

2018

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Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

Food hydrocolloids, 2009-12, Vol.23 (8), p.2062-2068

2009

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Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface

Carbohydrate polymers, 2013-01, Vol.91 (2), p.573-580

2013

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A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

FTIR and rheology study of alginate samples: Effect of radiation

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate

Numerical simulation of non‐Newtonian polymer film flow on a rotating spoked annulus

Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum

Elucidation of the structure of a bioactive hydrophilic polysaccharide from Cordyceps sinensis by methylation analysis and NMR spectroscopy

Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin

Rheological study of gum arabic solutions: Interpretation based on molecular self-association

3D hydrogel/ bioactive glass scaffolds in bone tissue engineering: Status and future opportunities

Rheological properties of gum arabic solution: From Newtonianism to thixotropy

Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudate

Effects of Radiation sterilization Dose on the Molecular Weight and Gelling Properties of Commercial Alginate Samples

Binding behavior of calcium to polyuronates: Comparison of pectin with alginate

Comparative rheological behavior of hyaluronan from bacterial and animal sources with cross-linked hyaluronan (hylan) in aqueous solution

Release of coumarin incorporated into chitosan-gelatin irradiated films

Visualisation of xanthan conformation by atomic force microscopy

Thin film flow on a vertically rotating disc of finite thickness partially immersed in a highly viscous liquid

Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions

Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate

Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia ( sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier

Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface

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