UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 4.058

Sortiert nach

Emerging Natural Hydrocolloids: Rheology and Functions

Razavi, Seyed M. A

First edition., 2019

Volltextzugriff (PDF)

Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

Food chemistry, 2022-11, Vol.393, p.133422-133422, Article 133422

2022

Volltextzugriff (PDF)

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Amos Nussinovitch, Madoka Hirashima

1, 2023

Volltextzugriff (PDF)

An introduction to metallurgy

Second edition., 2020

Volltextzugriff (PDF)

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Food hydrocolloids, 2021-05, Vol.114, p.106546, Article 106546

2021

Volltextzugriff (PDF)

Formulation of pH-responsive double-network hydrocolloid-based hydrogel matrix for encapsulation of bioactive polyphenols obtained from fruit juice industry byproducts

Process biochemistry (1991), 2024-10, Vol.145, p.74-88

2024

Volltextzugriff (PDF)

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Food hydrocolloids, 2020-10, Vol.107, p.105940, Article 105940

2020

Volltextzugriff (PDF)

Design of colloid structure to realize gel salt reduction: a review

Critical reviews in food science and nutrition, 2024-04, p.1-14

2024

Volltextzugriff (PDF)

Hydrocolloids in Food Product Development

2, 1997

Volltextzugriff (PDF)

Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins

Food science & technology, 2024-08, p.116611, Article 116611

2024

Volltextzugriff (PDF)

Alginate based bilayer hydrocolloid films as potential slow-release modern wound dressing

International journal of pharmaceutics, 2012-09, Vol.434 (1-2), p.375-383

2012

Volltextzugriff (PDF)

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Food hydrocolloids, 2017-11, Vol.72, p.90-104

2017

Volltextzugriff (PDF)

Advances on alginate use for spherification to encapsulate biomolecules

Food hydrocolloids, 2021-09, Vol.118, p.106782, Article 106782

2021

Volltextzugriff (PDF)

Hydrocolloids: Structure, preparation method, and application in food industry

Food chemistry, 2023-01, Vol.399, p.133967-133967, Article 133967

2023

Volltextzugriff (PDF)

Effect of different hydrocolloids on gluten proteins, starch and dough microstructure

Journal of cereal science, 2019-05, Vol.87, p.85-90

2019

Volltextzugriff (PDF)

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

Food chemistry, 2019-07, Vol.287, p.249-257

2019

Volltextzugriff (PDF)

Handbook of Hydrocolloids

3, 2020

Volltextzugriff (PDF)

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

Food chemistry, 2023-12, Vol.429, p.136583-136583, Article 136583

2023

Volltextzugriff (PDF)

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

Advances in colloid and interface science, 2020-06, Vol.280, p.102164, Article 102164

2020

Volltextzugriff (PDF)

Advances in the pectin production process using novel extraction techniques: A review

Food hydrocolloids, 2017-01, Vol.62, p.239-250

2017

Volltextzugriff (PDF)

Development of novel alginate based hydrogel films for wound healing applications

International journal of biological macromolecules, 2013-01, Vol.52, p.221-230

2013

Volltextzugriff (PDF)

Utilization of hydrocolloids for the stabilization of pigments from natural sources

Current opinion in colloid & interface science, 2023-12, Vol.68, p.101756, Article 101756

2023

Volltextzugriff (PDF)

Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties

Food science & technology, 2022-06, Vol.162, Article 113431

2022

Volltextzugriff (PDF)

Nanomaterials for Wound Dressings: An Up-to-Date Overview

Molecules (Basel, Switzerland), 2020-06, Vol.25 (11), p.2699

2020

Volltextzugriff (PDF)

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Critical reviews in food science and nutrition, 2008-05, Vol.48 (5), p.361-377

2008

Volltextzugriff (PDF)

1 – 25 von 4.058

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(3.572)
Mit Volltextzugriff
(3.475)

Publikationsform

3 weitere anzeigen...

Weniger anzeigen...

Sprache

14 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(3.209)
Hydrocolloids
(2.344)
Life Sciences & Biomedicine
(2.225)
Physical Sciences
(1.405)
Chemistry
(1.335)
Food Science & Technology
(1.136)
Humans
(1.084)
Chemistry, Applied
(853)
Biological And Medical Sciences
(848)
Bandages, Hydrocolloid
(803)
Technology
(594)
Hydrogels
(581)
Polymer Science
(565)
Fundamental And Applied Biological Sciences. Psychology
(549)
Male
(502)
Food Industries
(469)
Wound Healing
(465)
Female
(463)
Exact Sciences And Technology
(461)
Animals
(458)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Food Hydrocolloids
(366)
Carbohydrate Polymers
(284)
Acta Biomaterialia
(157)
Journal Of Wound Care
(131)
International Journal Of Biological Macromolecules
(105)
International Journal Of Pharmaceutics
(65)
Polymer
(63)
Journal Of Controlled Release
(57)
Journal Of Food Engineering
(55)
Food Science & Technology
(54)

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(3)
... seit 90 Tagen
(20)

Menü

Weitere Dienste

Einstellungen

Emerging Natural Hydrocolloids: Rheology and Functions

Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

An introduction to metallurgy

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Formulation of pH-responsive double-network hydrocolloid-based hydrogel matrix for encapsulation of bioactive polyphenols obtained from fruit juice industry byproducts

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Design of colloid structure to realize gel salt reduction: a review

Hydrocolloids in Food Product Development

Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins

Alginate based bilayer hydrocolloid films as potential slow-release modern wound dressing

Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt

Advances on alginate use for spherification to encapsulate biomolecules

Hydrocolloids: Structure, preparation method, and application in food industry

Effect of different hydrocolloids on gluten proteins, starch and dough microstructure

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

Handbook of Hydrocolloids

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

Advances in the pectin production process using novel extraction techniques: A review

Development of novel alginate based hydrogel films for wound healing applications

Utilization of hydrocolloids for the stabilization of pigments from natural sources

Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties

Nanomaterials for Wound Dressings: An Up-to-Date Overview

Hydrocolloid Gel Particles: Formation, Characterization, and Application

Suchergebnisse filtern