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	1.	Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids. [electronic resource] by Moghaddam, T Mohammadi Razavi, Seyed M A Emadzadeh, B Producer: 20110719 In: Journal of the science of food and agriculture vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications. [electronic resource] by Pérez-Masiá, Rocío López-Nicolás, Rubén Periago, Maria Jesús Ros, Gaspar Lagaron, Jose M López-Rubio, Amparo Producer: 20151221 In: Food chemistry vol. 168 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. [electronic resource] by BahramParvar, M Razavi, S M A Khodaparast, M H H Producer: 20110324 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Emulsifying properties of three African food hydrocolloids: okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.). [electronic resource] by Ndjouenkeu, R Akingbala, J O Oguntimein, G B Producer: 19980810 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Simultaneous mitigation of 4(5)-methylimidazole, acrylamide, and 5-hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids. [electronic resource] by Mousa, Rasha M A Publication details: Food science & nutrition Dec 2019 In: Food science & nutrition vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Corrigendum to "Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids" [Food Hydrocolloids 84C (2018) 173-180]. [electronic resource] by Ong, Jane Jun-Xin Steele, Catriona M Duizer, Lisa M Publication details: Food hydrocolloids 02 2019 In: Food hydrocolloids vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)