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Time-dependent thixotropy of dysphagia management-oriented polysaccharide solutions

Time-dependent thixotropy of dysphagia management-oriented polysaccharide solutions
デジタル記事
2023-11Food Hydrocolloids144p.109018-
全国の図書館
  • 掲載誌（ISSN）0268005X

Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III

Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III
デジタル記事
2023-10Food Hydrocolloids143p.108882-
全国の図書館
  • 掲載誌（ISSN）0268005X

The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management

The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
デジタル記事
2023-07Food Hydrocolloids140p.108603-
全国の図書館
  • 掲載誌（ISSN）0268005X

Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected by γ-oryzanol

Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected by γ-oryzanol
デジタル記事
2023-05Food Hydrocolloids138p.108484-
全国の図書館
  • 掲載誌（ISSN）0268005X

Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles

Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles
デジタル記事
2023-05Food Hydrocolloids139p.108542-
全国の図書館
  • 掲載誌（ISSN）0268005X

Formulation and evaluation of a novel megalomeric microemulsion from tamarind seed xyloglucan-megalosaccharides for improved high-dose quercetin delivery

Formulation and evaluation of a novel megalomeric microemulsion from tamarind seed xyloglucan-megalosaccharides for improved high-dose quercetin delivery
デジタル記事
2023-04Food Hydrocolloids137p.108430-
インターネットで読める全国の図書館
  • 掲載誌（ISSN）0268005X

Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers

Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers
デジタル記事
2023-04Food Hydrocolloids137p.108325-
全国の図書館
  • 掲載誌（ISSN）0268005X

Formulation and evaluation of a novel megalomeric microemulsion from tamarind seed xyloglucan-megalosaccharides for improved high-dose quercetin delivery

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デジタル記事
Lang, Weeranuch, Mondol, Debashish, Trakooncharoenvit, Aphichat, Tagami, Takayoshi, Okuyama, Masayuki, Hira, Tohru, Sakairi, Nobuo, Kimura, AtsuoElsevier2023-04Food Hydrocolloids137p.108430-
インターネットで読める全国の図書館

Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles

Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
デジタル記事
2023-03Food Hydrocolloids136p.108253-
全国の図書館
  • 掲載誌（ISSN）0268005X

Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents
デジタル記事
2023-03Food Hydrocolloids136p.108239-
全国の図書館
  • 掲載誌（ISSN）0268005X

An agar structured fluid prepared by pipe wall shear as a dysphagia diet

An agar structured fluid prepared by pipe wall shear as a dysphagia diet
デジタル記事
2023-02Food Hydrocolloids135p.108095-
全国の図書館
  • 掲載誌（ISSN）0268005X

Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering

Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering
紙記事
Hirata, Yoshinobu, Nakagawa, Hiroshi, Yamauchi, Hiroki, Kaneko, Koji, Hagihala, Masato, Yamaguchi, Hideyuki, Ohmoto, Chie, Katsuno, Nakako, Imaizumi, Teppei, Nishizu, TakahisaElseviser2023Food Hydrocolloids9p.108728-
全国の図書館
  • 掲載誌（ISSN）0268005X

Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel

Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel
紙記事
Dang, Yunzhuo, Imaizumi, Teppei, Nishizu, Takahisa, Anandalakshmi, R., Katsuno, NakakoElseviser2023Food Hydrocolloids9p.109159-
全国の図書館
  • 掲載誌（ISSN）0268005X

Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality

Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality
デジタル記事
2023-01Food Hydrocolloids134p.108094-
全国の図書館
  • 掲載誌（ISSN）0268005X

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
デジタル記事
2022-12Food Hydrocolloids133p.107999-
全国の図書館
  • 掲載誌（ISSN）0268005X

Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes

Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes
デジタル記事
黒岩, 崇, 浜田, 志穂Elsevier2022-11-26Food Hydrocolloids137 108335p.1-11
全国の図書館
  • 異版https://www.sciencedirect.com/science/article/am/pii/S0268005X22008554

Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
デジタル記事
2022-09Food Hydrocolloids130p.107733-
全国の図書館
  • 掲載誌（ISSN）0268005X

Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane

Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane
デジタル記事
2022-08Food Hydrocolloids129p.107626-
インターネットで読める全国の図書館
  • 掲載誌（ISSN）0268005X

Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels

Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels
デジタル記事
2022-08Food Hydrocolloids129p.107647-
全国の図書館
  • 掲載誌（ISSN）0268005X

High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure

High moisture extrusion of pea protein: Effect of l-cysteine on product properties and the process forming a fibrous structure
デジタル記事
2022-08Food Hydrocolloids129p.107633-
全国の図書館
  • 掲載誌（ISSN）0268005X