The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review-Reference-Cited by-同舟云学术

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The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review

Published:2022-12 Issue: Volume:2 Page:100053
ISSN:2667-0259
Container-title:Food Hydrocolloids for Health
language:en
Short-container-title:Food Hydrocolloids for Health

Author:

Theocharidou Athina,Mourtzinos Ioannis,Ritzoulis Christos

Funder

European Commission

European Regional Development Fund

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science

Reference122 articles.

1. Oral processing of drinkable, spoonable and chewable foods primarily determined by rheological and mechanical food properties;Aguayo-Mendoza;Food Quality and Preference,2019

2. Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach;Ahmed;Food Hydrocolloids,2021

3. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs;Ahmed;LWT- Food Science and Technology,2018

4. Factors that determine energy compensation: A systematic review of preload studies;Almiron- Roig;Nutrition Reviews,2013

5. Guar gum: Versatile polymer for drug delivery applications;Archana;European Polymer Journal,2019

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application;LWT;2024-07

2. Recent updates on guar gum derivatives in colon specific drug delivery;Carbohydrate Polymers;2024-06

3. Synthesis and characterization of amino-functionalized guar gum based polyurea: Preparation of iodine complexes, structural investigation and release studies;International Journal of Biological Macromolecules;2024-06

4. Food-Oral Processing: Current Progress, Future Directions, and Challenges;Journal of Agricultural and Food Chemistry;2024-04-30

5. Bigel-based nutraceutical delivery systems;Advances in Biopolymers for Food Science and Technology;2024

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