Related references
Note: Only part of the references are listed.Sensory perception of guar gum-induced thickening: Correlations with rheological analysis
Athina Theocharidou et al.
FOOD HYDROCOLLOIDS (2021)
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum
Yuanyuan Wei et al.
FOOD HYDROCOLLOIDS (2021)
Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing
Dandan Pu et al.
FOOD CHEMISTRY (2021)
Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
J. M. Vieira et al.
FOOD HYDROCOLLOIDS (2021)
Preparation and characterization of guar gum based biopolymeric hydrogels for controlled release of antihypertensive drug
Hina Daud et al.
ARABIAN JOURNAL OF CHEMISTRY (2021)
Semi-volume gluten-free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters
Mahdis Moradi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach
Jasim Ahmed
FOOD HYDROCOLLOIDS (2021)
Selection of appropriate hydrocolloid for eggless cakes containing chubak root extract using multiple criteria decision-making approach
Sara Hedayati et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review
Pawadee Methacanon et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate
Yanting Shen et al.
FOOD HYDROCOLLOIDS (2021)
Recent advances in guar gum based drug delivery systems and their administrative routes
Diksha Verma et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia
Nuraihan Abu Zarim et al.
FOOD BIOSCIENCE (2021)
The effect of partially hydrolyzed guar gum on preventing influenza infection
Chika Takahashi et al.
CLINICAL NUTRITION ESPEN (2021)
Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance
Cuihua Chang et al.
FOOD HYDROCOLLOIDS (2020)
Novel emulsifiers from olive mill compost
Aikaterini Koliastasi et al.
FOOD HYDROCOLLOIDS (2020)
Understanding the rheology of novel guar-gellan gum composite hydrogels
Anjula Katoch et al.
MATERIALS LETTERS (2020)
Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia
Xinxin Li et al.
FOOD HYDROCOLLOIDS (2020)
Impact of probiotics and prebiotics on food texture
Jonas T. Guimaraes et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Xi Yang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Rheological Characteristics of Soluble Fibres during Chemically Simulated Digestion and Their Suitability for Gastroparesis Patients
Harsha Suresh et al.
NUTRIENTS (2020)
Recent advances in improving stability of food emulsion by plant polysaccharides
Ping Shao et al.
FOOD RESEARCH INTERNATIONAL (2020)
On relating rheology and oral tribology to sensory properties in hydrogels
Emma M. Krop et al.
FOOD HYDROCOLLOIDS (2019)
Sensory perception and flow properties of dysphagia thickening formulas with different composition
O. Martinez et al.
FOOD HYDROCOLLOIDS (2019)
Marrying oral tribology to sensory perception: a systematic review
Anwesha Sarkar et al.
CURRENT OPINION IN FOOD SCIENCE (2019)
Study on foaming, rheological and thermal properties of gelatin-free marshmallow
Marieh Mardani et al.
FOOD HYDROCOLLOIDS (2019)
Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol
Andrea Alves Simiqueli et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake
Ana Carolina Mosca et al.
APPETITE (2019)
Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate
Nidhi Dangi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Guar gum: Versatile natural polymer for drug delivery applications
Archana George et al.
EUROPEAN POLYMER JOURNAL (2019)
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
Monica G. Aguayo-Mendoza et al.
FOOD QUALITY AND PREFERENCE (2019)
Fractionation of a hydrocolloid emulsifier reclaimed from winery waste
Alexandros Pavlou et al.
FOOD CHEMISTRY (2019)
Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing
Alexander I. Ross et al.
JOURNAL OF FOOD ENGINEERING (2019)
Structural and physicochemical changes in guar gum by alcohol-acid treatment
Dandan Li et al.
CARBOHYDRATE POLYMERS (2018)
Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions
J. E. Martin-Alfonso et al.
CARBOHYDRATE POLYMERS (2018)
Guar gum and its composites as potential materials for diverse applications: A review
Gaurav Sharma et al.
CARBOHYDRATE POLYMERS (2018)
Rheological Behaviour in the Interaction of Lecithin and Guar Gum for Oil-in-Water Emulsions
Somaris Quintana-Martinez et al.
CZECH JOURNAL OF FOOD SCIENCES (2018)
Extensional and shear rheology of a food hydrocolloid
Bo Yuan et al.
FOOD HYDROCOLLOIDS (2018)
Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH
J. H. Bak et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Partially hydrolyzed guar gum as a potential prebiotic source
Deepak Mudgil et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/beta-glucan composite doughs
Jasim Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Oral processing and texture perception influences satiation
Bryony James
PHYSIOLOGY & BEHAVIOR (2018)
Determination of average molecular weight of guar gum by a simple twice headspace extraction gas chromatographic technique
Xiao-Fang Wan et al.
POLYMER TESTING (2018)
INFLUENCE OF PARTIALLY HYDROLYZED GUAR GUM AS SOLUBLE FIBER ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF YOGHURT
Deepak Mudgil
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2018)
Moving from molecules, to structure, to texture perception
E. Allen Foegeding et al.
FOOD HYDROCOLLOIDS (2017)
In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers-A review
Takahiro Funami
FOOD HYDROCOLLOIDS (2017)
Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio
C. Silva et al.
FOOD HYDROCOLLOIDS (2017)
Effect of guar gum on stability and physical properties of orange juice
Ruihuan Lv et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Effect of hydrocolloids on microstructure, texture and quality characteristics of gluten-free pasta
Arti Chauhan et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia
N. Vilardell et al.
DYSPHAGIA (2016)
Increased textural complexity in food enhances satiation
Danae S. Larsen et al.
APPETITE (2016)
Extensional flow behavior of aqueous guar gum derivative solutions by capillary breakup elongational rheometry (CaBER)
Daniel Szopinski et al.
CARBOHYDRATE POLYMERS (2016)
Novel cross linked guar gum-g-poly(acrylate) porous superabsorbent hydrogels: Characterization and swelling behaviour in different environments
K. S. V. Poorna Chandrika et al.
CARBOHYDRATE POLYMERS (2016)
Predicting sensory perceptions of thickened solutions based on rheological analysis
Qi He et al.
FOOD HYDROCOLLOIDS (2016)
Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology
Seyed Mohammad Ali Razavi et al.
FOOD HYDROCOLLOIDS (2016)
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
Fatemeh Javidi et al.
FOOD HYDROCOLLOIDS (2016)
The functional and nutritional aspects of hydrocolloids in foods
Juan-Mei Li et al.
FOOD HYDROCOLLOIDS (2016)
Guar gum as a promising starting material for diverse applications: A review
Nandkishore Thombare et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Role of guar fiber in appetite control
Theertham Pradyumna Rao
PHYSIOLOGY & BEHAVIOR (2016)
Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product
Sajad A. Rather et al.
SMALL RUMINANT RESEARCH (2016)
Food texture and the satiety cascade
L. Chambers
NUTRITION BULLETIN (2016)
Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
Jenifer Santos et al.
FOOD HYDROCOLLOIDS (2015)
Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception
M. Devezeaux de Lavergne et al.
FOOD HYDROCOLLOIDS (2015)
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
Amparo Moret-Tatay et al.
FOOD HYDROCOLLOIDS (2015)
Development of gluten-free bread using guar gum and transglutaminase
Mehrdad Mohammadi et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2015)
Dysphagia Revisited: Common and Unusual Causes
Laura R. Carucci et al.
RADIOGRAPHICS (2015)
The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
Catriona M. Steele et al.
DYSPHAGIA (2015)
Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia
Katleen J. R. Vallons et al.
INTERNATIONAL JOURNAL OF LANGUAGE & COMMUNICATION DISORDERS (2015)
Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
P. Morell et al.
FOOD HYDROCOLLOIDS (2014)
Effect of concentration on shear and extensional rheology of guar gum solutions
M. D. Torres et al.
FOOD HYDROCOLLOIDS (2014)
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
Safa Karaman et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Beyond surface selection: The impact of different methodologies on tribological measurements
Helen S. Joyner (Melito) et al.
JOURNAL OF FOOD ENGINEERING (2014)
Guar gum: processing, properties and food applications-A Review
Deepak Mudgil et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Normal force-controlled tribological measurement of soft drinks and lubrication additives
Adam Steinbach et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2014)
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
Jason R. Stokes et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Applications of tribology in studying food oral processing and texture perception
Sangeeta Prakash et al.
FOOD RESEARCH INTERNATIONAL (2013)
Potential benefits of satiety to the consumer: scientific considerations
M. M. Hetherington et al.
NUTRITION RESEARCH REVIEWS (2013)
Factors that determine energy compensation: a systematic review of preload studies
Eva Almiron-Roig et al.
NUTRITION REVIEWS (2013)
Food Oral Processing: Conversion of Food Structure to Textural Perception
H. Koc et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)
The Effect of Saliva on the Viscosity of Thickened Drinks
Ben Hanson et al.
DYSPHAGIA (2012)
Rheology and tribology: Two distinctive regimes of food texture sensation
Jianshe Chen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
The determining role of bolus rheology in triggering a swallowing
Jianshe Chen et al.
FOOD HYDROCOLLOIDS (2011)
The physiological and rheological effects of foods supplemented with guar gum
K. T. Roberts
FOOD RESEARCH INTERNATIONAL (2011)
Prospective of guar gum and its derivatives as controlled drug delivery systems
M. Prabaharan
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2011)
Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
M. V. Galmarini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Colon-targeted quercetin delivery using natural polymer to enhance its bioavailability
Anil Singhal et al.
PHARMACOGNOSY RESEARCH (2011)
Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum
A. Bourbon et al.
FOOD HYDROCOLLOIDS (2010)
Hydrocolloids as thickening and gelling agents in food: a critical review
Dipjyoti Saha et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)
Texture and Rheology in Food and Health
Katsuyoshi Nishinari
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2009)
Chemical and physical properties, safety and application of partially hydrolized guar gum as dietary fiber
Seon-Joo Yoon et al.
JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION (2008)
Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium
P. A. Sopade et al.
JOURNAL OF FOOD ENGINEERING (2008)
Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium
P. A. Sopade et al.
JOURNAL OF FOOD ENGINEERING (2008)
Dynamo-mechanical and rheological characterization of guar gum hydrogels
Chiara Sandolo et al.
EUROPEAN POLYMER JOURNAL (2007)
Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial
P. A. Sopade et al.
JOURNAL OF FOOD ENGINEERING (2007)
Low viscosity hydrogel of guar gum: Preparation and physicochemical characterization
PLR Cunha et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2005)
The stability of guar gum in an aqueous system under acidic conditions
Q Wang et al.
FOOD HYDROCOLLOIDS (2000)
Share Paper
