A review with 267 references. Use of starch–hydrocolloid combinations is widespread,
particularly in the food processing industry. Many studies have been conducted with a goal …

Many food ingredients and additives can be used to improve fried food, but hydrocolloids
are the principal category of functional agents that have been used for the past forty years …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Apple pomace, a by-product of apple juice industry, is a rich source of fibre and polyphenols.
Also in view of the antioxidant property of pomace, it would play an important role in …

Hydrocolloids have been revealed as very useful additives in breadmaking. However,
interactions between them have been scarcely investigated. The effects of different …

Cellulose is the world's most abundant naturally occurring organic substance, rivaled only
by chitin. It has been estimated that nature synthesizes from 100 to 1000 billion (1011 to …

The crust qualities of fish nuggets by either 5min deep-fat frying or 3.5 min microwave frying
were evaluated by moisture content, oil content, texture, and color. The basic batter formulas …

Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition
level to gluten free bread quality and correlations between dough rheological properties and …

The purpose of this study was to combine the advantages of self-nanoemulsifying drug
delivery systems and tablets as a conventional dosage form emphasizing the excipients' …

The possible interaction between hydroxypropylmethylcellulose (HPMC) and gluten proteins
has been investigated in order to understand the effect of the HPMC in bakery products …