11. A bit thick: Hidden risks in thickening products' labelling for dysphagia treatment. (February 2022) Authors: Bolivar-Prados, M.; Tomsen, N.; Arenas, C.; Ibáñez, L.; Clave, P. Journal: Food hydrocolloids Issue: Volume 123(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. A bottom-up evaluation on cryoprotective potentials of gelatine from fish scale. (March 2022) Authors: Zhu, Shichen; Yu, Jiehang; Liu, Shulai; Ding, Yuting; Wang, Wenjie; Zhou, Xuxia Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk properties. (January 2015) Authors: Henriques, João; Skepö, Marie Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 473 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. A colon-targeted delivery system of torularhodin encapsulated in electrospinning microspheres, and its co-metabolic regulation mechanism of gut microbiota. (February 2023) Authors: Liu, Chang; Guo, Yahui; Cheng, Yuliang; Qian, He Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability. (October 2022) Authors: Wang, Yihui; Jiao, Aiquan; Qiu, Chao; Liu, Qing; Yang, Yueyue; Bian, Shichao; Zeng, Fangye; Jin, Zhengyu Journal: Food hydrocolloids Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. A combined rheology and time domain NMR approach for determining water distributions in protein blends. (October 2016) Authors: Dekkers, Birgit L.; de Kort, Daan W.; Grabowska, Katarzyna J.; Tian, Bei; Van As, Henk; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 525 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. A combined rheology and time domain NMR approach for determining water distributions in protein blends. (October 2016) Authors: Dekkers, Birgit L.; de Kort, Daan W.; Grabowska, Katarzyna J.; Tian, Bei; Van As, Henk; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 525 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. A comparative FTIR study for supplemented agavin as functional food. (June 2020) Authors: Vázquez-Vuelvas, Oscar F.; Chávez-Camacho, Félix A.; Meza-Velázquez, Jorge A.; Mendez-Merino, Emilio; Ríos-Licea, Merab M.; Contreras-Esquivel, Juan Carlos Journal: Food hydrocolloids Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion. (January 2023) Authors: Shi, Feifei; Chang, Yaoguang; Shen, Jingjing; Chen, Guangning; Xue, Changhu Journal: Food hydrocolloids Issue: Volume 134(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring. (April 2023) Authors: Nasrollahzadeh, Farzaneh; Roman, Laura; Skov, Kasper; Jakobsen, Louise M.A.; Trinh, Binh Minh; Tsochatzis, Emmanouil D.; Mekonnen, Tizazu; Corredig, Milena; Dutcher, John R.; Martinez, Mario M. Journal: Food hydrocolloids Issue: Volume 137(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗