| 1 | Construction of double-network hydrogel based on Artemisia sphaerocephala Krasch polysaccharide complexed with gelatin cross-linked by ferric ions and transglutaminase | 6.1 | 3 | Citations (PDF) |
| 2 | Characterizations of corn starch edible films reinforced with whey protein isolate fibrils | 12.4 | 35 | Citations (PDF) |
| 3 | Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads | 12.4 | 3 | Citations (PDF) |
| 4 | Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects | 12.4 | 13 | Citations (PDF) |
| 5 | New insight in characterization of red wine astringency using soft tribology method | 3.1 | 5 | Citations (PDF) |
| 6 | Development of a water gradient film through film and ice-glazing approach utilizing konjac glucomannan and high acyl gellan gum for enhanced preservation of frozen snakehead (Channa argus) fillets | 12.4 | 16 | Citations (PDF) |
| 7 | Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type | 12.4 | 21 | Citations (PDF) |
| 8 | Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism | 3.6 | 10 | Citations (PDF) |
| 9 | Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review | 15.3 | 32 | Citations (PDF) |
| 10 | Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide | 4.3 | 4 | Citations (PDF) |
| 11 | Seed gum-based delivery systems and their application in encapsulation of bioactive molecules | 11.0 | 21 | Citations (PDF) |
| 12 | Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation | 12.4 | 16 | Citations (PDF) |
| 13 | The combined effects of NaCl-pH and urea-pH on the phase separation of type-A gelatin and dextran | 12.4 | 4 | Citations (PDF) |
| 14 | Recent advances in bioactive nanocrystal‐stabilized Pickering emulsions: Fabrication, characterization, and biological assessment | 13.0 | 8 | Citations (PDF) |
| 15 | Physicochemical stability of Pickering emulsion stabilized with spherical and fibrous iron ions loaded whey protein isolate/gum Arabic complexes | 12.4 | 16 | Citations (PDF) |
| 16 | Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation | 12.4 | 61 | Citations (PDF) |
| 17 | Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream | 12.4 | 19 | Citations (PDF) |
| 18 | Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity | 12.4 | 21 | Citations (PDF) |
| 19 | Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability | 3.1 | 14 | Citations (PDF) |
| 20 | APPLICATION OF FOOD GELS IN THE FOOD INDUSTRY | 0.1 | 1 | Citations (PDF) |
| 21 | Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions | 9.7 | 20 | Citations (PDF) |
| 22 | The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate | 9.7 | 71 | Citations (PDF) |
| 23 | The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS) | 12.4 | 101 | Citations (PDF) |
| 24 | Nonlinear dilatational rheology of different protein aggregates at the oil–water interface | 2.7 | 32 | Citations (PDF) |
| 25 | Stability improvement of emulsion gel fabricated by Artemisia sphaerocephala Krasch. polysaccharide fractions | 8.2 | 16 | Citations (PDF) |
| 26 | Hydrophobically modified chitosan microgels stabilize high internal phase emulsions with high compliance | 12.2 | 34 | Citations (PDF) |
| 27 | Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification | 12.4 | 33 | Citations (PDF) |
| 28 | Advances in Bioactivity of MicroRNAs of Plant-Derived Exosome-Like Nanoparticles and Milk-Derived Extracellular Vesicles | 6.0 | 78 | Citations (PDF) |
| 29 | Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management | 12.4 | 54 | Citations (PDF) |
| 30 | Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake | 12.4 | 16 | Citations (PDF) |
| 31 | Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release | 3.8 | 40 | Citations (PDF) |
| 32 | Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures | 12.4 | 10 | Citations (PDF) |
| 33 | Molar mass effect in food and health | 12.4 | 24 | Citations (PDF) |
| 34 | Interfacial behaviour of β-lactoglobulin aggregates at the oil–water interface studied using particle tracking and dilatational rheology | 2.7 | 27 | Citations (PDF) |
| 35 | Effect of simulated saliva components on the <i>in vitro</i> digestion of peanut oil body emulsion | 4.4 | 12 | Citations (PDF) |
| 36 | Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein) | 5.4 | 39 | Citations (PDF) |
| 37 | Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method | 4.7 | 17 | Citations (PDF) |
| 38 | Enhancing the loading and swelling capacity of cellulose crystal through difunctional and multifunctional epoxy crosslinkers and the effects on the elasticity and plasticity: A computational study | 4.2 | 1 | Citations (PDF) |
| 39 | Colloidal nutrition science to understand food-body interaction | 15.3 | 22 | Citations (PDF) |
| 40 | Ions-induced gelation of alginate: Mechanisms and applications | 8.2 | 466 | Citations (PDF) |
| 41 | Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density | 2.7 | 13 | Citations (PDF) |
| 42 | Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface | 12.4 | 36 | Citations (PDF) |
| 43 | Modulating the in vitro gastric digestion of heat-induced beta-lactoglobulin aggregates: Incorporation with polysaccharide | 9.7 | 29 | Citations (PDF) |
| 44 | Electrostatic Interaction-Based Fabrication of Calcium Alginate–Zein Core–Shell Microcapsules of Regulable Shapes and Sizes | 3.6 | 20 | Citations (PDF) |
| 45 | Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates | 12.4 | 9 | Citations (PDF) |
| 46 | Surface properties of gluten deposited on cold plasma-activated glass | 12.4 | 13 | Citations (PDF) |
| 47 | Interaction between bovine serum albumin and chitooligosaccharides: I. Molecular mechanism | 9.7 | 23 | Citations (PDF) |
| 48 | Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid | 6.4 | 30 | Citations (PDF) |
| 49 | Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications | 9.7 | 34 | Citations (PDF) |
| 50 | Effect of pH on the mechanical, interfacial, and emulsification properties of chitosan microgels | 12.4 | 47 | Citations (PDF) |
| 51 | Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent | 12.4 | 75 | Citations (PDF) |
| 52 | Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide | 8.2 | 27 | Citations (PDF) |
| 53 | New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies | 17.7 | 142 | Citations (PDF) |
| 54 | Egg-box model-based gelation of alginate and pectin: A review | 12.2 | 704 | Citations (PDF) |
| 55 | Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by <i>Roseburia intestinalis</i> | 1.2 | 17 | Citations (PDF) |
| 56 | In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy | 9.9 | 49 | Citations (PDF) |
| 57 | Effects of xyloglucan with different molar masses on glucose in blood | 12.4 | 8 | Citations (PDF) |
| 58 | Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate | 12.4 | 126 | Citations (PDF) |
| 59 | The future trends of food hydrocolloids | 12.4 | 39 | Citations (PDF) |
| 60 | Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review | 12.4 | 42 | Citations (PDF) |
| 61 | Tongue-palate squeezing of soft gels in food oral processing | 15.3 | 27 | Citations (PDF) |
| 62 | Structure and tribology of κ-carrageenan gels filled with natural oil bodies | 12.4 | 63 | Citations (PDF) |
| 63 | Novel strategy for enhancing the color intensity of β-Carotene: Enriching onto the oil-water interface | 9.9 | 11 | Citations (PDF) |
| 64 | Iron encapsulated microstructured gel beads using an emulsification–gelation technique for an alginate-caseinate matrix | 5.4 | 9 | Citations (PDF) |
| 65 | Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties | 4.0 | 16 | Citations (PDF) |
| 66 | Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate | 7.4 | 36 | Citations (PDF) |
| 67 | Effect of arabinogalactan protein complex content on emulsification performance of gum arabic | 12.2 | 30 | Citations (PDF) |
| 68 | Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate | 4.3 | 25 | Citations (PDF) |
| 69 | Comparative study on foaming and emulsifying properties of different beta-lactoglobulin aggregates | 5.4 | 48 | Citations (PDF) |
| 70 | Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass | 12.4 | 15 | Citations (PDF) |
| 71 | Role of fluid cohesiveness in safe swallowing | 6.5 | 143 | Citations (PDF) |
| 72 | Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements | 3.1 | 143 | Citations (PDF) |
| 73 | All-Natural Food-Grade Hydrophilic–Hydrophobic Core–Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method | 8.0 | 42 | Citations (PDF) |
| 74 | Interfacial and emulsifying properties of the electrostatic complex of β-lactoglobulin fibril and gum Arabic (Acacia Seyal) | 5.2 | 32 | Citations (PDF) |
| 75 | Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus | 12.4 | 14 | Citations (PDF) |
| 76 | Understanding the multi-scale structure and digestion rate of water chestnut starch | 12.4 | 61 | Citations (PDF) |
| 77 | Preparation and emulsifying properties of trace elements fortified gum arabic | 12.4 | 36 | Citations (PDF) |
| 78 | Co-gelation of gluten and gelatin as a novel functional material formation method | 2.6 | 14 | Citations (PDF) |
| 79 | In situ observation of gelation of methylcellulose aqueous solution with viscosity measuring instrument in the diamond anvil cell | 12.2 | 6 | Citations (PDF) |
| 80 | Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems | 12.2 | 62 | Citations (PDF) |
| 81 | Perception and measurement of food texture: Solid foods | 3.1 | 171 | Citations (PDF) |
| 82 | Effect of sodium alginate on the stability of natural soybean oil body emulsions | 4.4 | 63 | Citations (PDF) |
| 83 | Specific binding of trivalent metal ions to λ-carrageenan | 8.2 | 52 | Citations (PDF) |
| 84 | Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films | 12.4 | 77 | Citations (PDF) |
| 85 | Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase <i>in vitro</i> | 5.4 | 6 | Citations (PDF) |
| 86 | Ambient storage of microencapsulated <i>Lactobacillus plantarum</i> ST-III by complex coacervation of type-A gelatin and gum arabic | 5.4 | 54 | Citations (PDF) |
| 87 | Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre | 12.4 | 19 | Citations (PDF) |
| 88 | The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion | 12.4 | 37 | Citations (PDF) |
| 89 | Preparation and stability of nano-scaled gel beads of λ-carrageenan bound with ferric ions | 8.2 | 10 | Citations (PDF) |
| 90 | Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures | 8.2 | 16 | Citations (PDF) |
| 91 | Effect of zein-based microencapsules on the release and oxidation of loaded limonene | 12.4 | 48 | Citations (PDF) |
| 92 | Utilization of Ca2+-induced setting of alginate or low methoxyl pectin for noodle production from Japonica rice | 6.4 | 23 | Citations (PDF) |
| 93 | Anomalous Diffusion of Particles Dispersed in Xanthan Solutions Subjected to Shear Flow | 2.1 | 2 | Citations (PDF) |
| 94 | Characterization of Japanese Texture Terms by Analyzing Relationships with Various Kinds of Foods | 0.1 | 5 | Citations (PDF) |
| 95 | Application of Microrheology in Food Science | 10.7 | 54 | Citations (PDF) |
| 96 | The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature | 3.1 | 6 | Citations (PDF) |
| 97 | Calcium binding and calcium-induced gelation of normal low-methoxyl pectin modified by low molecular-weight polyuronate fraction | 12.4 | 24 | Citations (PDF) |
| 98 | Surface properties of ion-inducted whey protein gels deposited on cold plasma treated support | 12.4 | 16 | Citations (PDF) |
| 99 | Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC) | 12.4 | 27 | Citations (PDF) |
| 100 | Protection mechanism of alginate microcapsules with different mechanical strength for Lactobacillus plantarum ST-III | 12.4 | 38 | Citations (PDF) |
| 101 | Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin | 4.9 | 67 | Citations (PDF) |
| 102 | Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration | 6.4 | 127 | Citations (PDF) |
| 103 | Hydrocolloid-food component interactions | 12.4 | 91 | Citations (PDF) |
| 104 | Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction | 9.7 | 71 | Citations (PDF) |
| 105 | Novel nano-particulated exopolysaccharide produced by Klebsiella sp. PHRC1.001 | 12.2 | 26 | Citations (PDF) |
| 106 | The Food Colloid Principle in the Design of Elderly Food | 3.1 | 58 | Citations (PDF) |
| 107 | Effect of acidification on the protection of alginate‐encapsulated probiotic based on emulsification/internal gelation | 3.8 | 18 | Citations (PDF) |
| 108 | Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening | 3.5 | 23 | Citations (PDF) |
| 109 | Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels | 2.3 | 29 | Citations (PDF) |
| 110 | Sucrose release from agar gels and sensory perceived sweetness | 12.4 | 24 | Citations (PDF) |
| 111 | Stability and Oil Migration of Oil‐in‐Water Emulsions Emulsified by Phase‐Separating Biopolymer Mixtures | 3.1 | 9 | Citations (PDF) |
| 112 | Conformational Transition of Polyelectrolyte As Influenced by Electrostatic Complexation with Protein | 5.2 | 14 | Citations (PDF) |
| 113 | Effects of Danhong Injection (丹红注射液) and its main components on anticoagulation and fibrinolysis in cultured vein endothelial cells | 2.1 | 11 | Citations (PDF) |
| 114 | Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions | 2.7 | 17 | Citations (PDF) |
| 115 | Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions | 4.4 | 37 | Citations (PDF) |
| 116 | Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic | 6.4 | 62 | Citations (PDF) |
| 117 | Sucrose release from polysaccharide gels | 5.4 | 32 | Citations (PDF) |
| 118 | Solution Structure of Molecular Associations Investigated Using NMR for Polysaccharides: Xanthan/Galactomannan Mixtures | 2.7 | 28 | Citations (PDF) |
| 119 | Calcium binding and calcium-induced gelation of sodium alginate modified by low molecular-weight polyuronate | 12.4 | 27 | Citations (PDF) |
| 120 | Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase | 12.4 | 35 | Citations (PDF) |
| 121 | Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects | 12.4 | 21 | Citations (PDF) |
| 122 | Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR | 12.4 | 24 | Citations (PDF) |
| 123 | Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors | 12.4 | 59 | Citations (PDF) |
| 124 | Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules | 2.7 | 24 | Citations (PDF) |
| 125 | Hydrogen bonding enhances the electrostatic complex coacervation between κ-carrageenan and gelatin | 5.2 | 61 | Citations (PDF) |
| 126 | In Situ Observations of Thermoreversible Gelation and Phase Separation of Agarose and Methylcellulose Solutions under High Pressure | 2.7 | 16 | Citations (PDF) |
| 127 | Corrigendum to “Rheology and structure of mixed kappa-carrageenan /iota-carrageenan gels” [Food Hydrocoll 39C (2014) 272–279] | 12.4 | 3 | Citations (PDF) |
| 128 | Mapping the Complex Phase Behaviors of Aqueous Mixtures of κ-Carrageenan and Type B Gelatin | 2.7 | 37 | Citations (PDF) |
| 129 | Mechanisms of oligoguluronate modulating the calcium-induced gelation of alginate | 4.2 | 31 | Citations (PDF) |
| 130 | Emulsification properties of sugar beet pectin after modification with horseradish peroxidase | 12.4 | 53 | Citations (PDF) |
| 131 | Sucrose release from agar gels: Correlation with sucrose content and rheology | 12.4 | 17 | Citations (PDF) |
| 132 | Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity | 12.4 | 23 | Citations (PDF) |
| 133 | Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties | 12.4 | 22 | Citations (PDF) |
| 134 | Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels | 12.4 | 63 | Citations (PDF) |
| 135 | The effect of thermal history on the elasticity of K-type gellan gels | 12.2 | 16 | Citations (PDF) |
| 136 | Rheological and Thermal Behavior of Mixed Gelatin/Konjac Glucomannan Gels | 3.1 | 20 | Citations (PDF) |
| 137 | Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. <scp>II</scp>. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation | 3.1 | 23 | Citations (PDF) |
| 138 | In situ observation of heat- and pressure-induced gelation of methylcellulose by fluorescence measurement | 8.2 | 10 | Citations (PDF) |
| 139 | Characterization of eating difficulty by sensory evaluation of hydrocolloid gels | 12.4 | 68 | Citations (PDF) |
| 140 | Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources | 12.4 | 68 | Citations (PDF) |
| 141 | Effects of esterified tapioca starch on the physical and thermal properties of Japanese white salted noodles prepared partly by residual heat | 12.4 | 24 | Citations (PDF) |
| 142 | Soy proteins: A review on composition, aggregation and emulsification | 12.4 | 909 | Citations (PDF) |
| 143 | Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels | 12.4 | 94 | Citations (PDF) |
| 144 | Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles | 8.2 | 278 | Citations (PDF) |
| 145 | The influence of agar gel texture on sucrose release | 12.4 | 43 | Citations (PDF) |
| 146 | Instrumental Uniaxial Compression Test of Gellan Gels of Various Mechanical Properties Using Artificial Tongue and Its Comparison with Human Oral Strategy for the First Size Reduction | 3.1 | 45 | Citations (PDF) |
| 147 | Aggregation behaviour and stability of maize germ oil body suspension | 9.7 | 31 | Citations (PDF) |
| 148 | Interactions between schizophyllan and curdlan molecules in solutions | 2.5 | 2 | Citations (PDF) |
| 149 | Physicochemical characteristics of polysaccharide conjugates prepared from fresh tea leaves and their improving impaired glucose tolerance | 12.2 | 63 | Citations (PDF) |
| 150 | Ca2+-Induced Egg White Isolate Gels with Various Microstructure | 1.0 | 12 | Citations (PDF) |
| 151 | Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum | 1.0 | 13 | Citations (PDF) |
| 152 | Phase separation induced molecular fractionation of gum arabic—Sugar beet pectin systems | 12.2 | 24 | Citations (PDF) |
| 153 | Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test | 3.1 | 91 | Citations (PDF) |
| 154 | Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization | 3.1 | 7 | Citations (PDF) |
| 155 | Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt.<scp>I. Y</scp>oung's Modulus, Ring Extension and Uniaxial Compression Tests | 3.1 | 9 | Citations (PDF) |
| 156 | Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels | 12.2 | 59 | Citations (PDF) |
| 157 | Failure in a soft gel: Delayed failure and the dynamic yield stress | 2.5 | 26 | Citations (PDF) |
| 158 | The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH | 12.2 | 17 | Citations (PDF) |
| 159 | Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage | 6.1 | 44 | Citations (PDF) |
| 160 | Schizophyllan: A review on its structure, properties, bioactivities and recent developments | 2.5 | 186 | Citations (PDF) |
| 161 | Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum | 12.4 | 39 | Citations (PDF) |
| 162 | Classification of <scp>J</scp>apanese Texture Terms | 3.1 | 65 | Citations (PDF) |
| 163 | Acoustic Analysis of the Swallowing Sounds of Food with Different Physical Properties Using the Cervical Auscultation Method | 3.1 | 10 | Citations (PDF) |
| 164 | High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy | 1.0 | 16 | Citations (PDF) |
| 165 | Parameters of Texture Profile Analysis | 1.0 | 172 | Citations (PDF) |
| 166 | Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice | 0.7 | 26 | Citations (PDF) |
| 167 | Rheological Properties of Mixed Agar Gels and Collagen-Peptide from Tilapia Scales | 0.1 | 0 | Citations (PDF) |
| 168 | Texture design for products using food hydrocolloids | 12.4 | 85 | Citations (PDF) |
| 169 | The gelatinization and retrogradation of cornstarch gels in the presence of citric acid | 12.4 | 24 | Citations (PDF) |
| 170 | Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids | 12.4 | 5 | Citations (PDF) |
| 171 | Gelation of gellan – A review | 12.4 | 706 | Citations (PDF) |
| 172 | Effects of Molecular Weight of Added Collagen-Peptide from Porcine Skin on Rheological and Thermal Properties of Agar Gels | 0.1 | 2 | Citations (PDF) |
| 173 | Collection and Analysis of Foods Associated with Japanese Texture Terms | 0.1 | 9 | Citations (PDF) |
| 174 | Physicochemical aspects of hydrocolloid extract from the seeds of <i>Lepidium sativum</i> | 3.1 | 94 | Citations (PDF) |
| 175 | ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS | 3.1 | 66 | Citations (PDF) |
| 176 | Rheological properties of gum arabic solution: From Newtonianism to thixotropy | 12.4 | 61 | Citations (PDF) |
| 177 | Swallowing profiles of food polysaccharide gels in relation to bolus rheology | 12.4 | 123 | Citations (PDF) |
| 178 | Swallowing profiles of food polysaccharide solutions with different flow behaviors | 12.4 | 107 | Citations (PDF) |
| 179 | Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication | 12.4 | 50 | Citations (PDF) |
| 180 | Effect of shear thinning on aspiration – Toward making solutions for judging the risk of aspiration | 12.4 | 56 | Citations (PDF) |
| 181 | Rheology and functional properties of starches isolated from five improved rice varieties from West Africa | 12.4 | 118 | Citations (PDF) |
| 182 | Microporous hydrogels of cellulose ether cross-linked with di- or polyfunctional glycidyl ether made for the delivery of bioactive substances | 2.1 | 24 | Citations (PDF) |
| 183 | Effect of stereoregularity and molecular weight on the mechanical properties of poly(vinyl alcohol) hydrogel | 2.7 | 17 | Citations (PDF) |
| 184 | Viscoelasticity and Phase Separation of Aqueous Na-Type Gellan Solution | 5.2 | 42 | Citations (PDF) |
| 185 | Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier | 1.2 | 14 | Citations (PDF) |
| 186 | Interaction of Gum Arabic with Fatty Acid Studied Using Electron Paramagnetic Resonance | 5.2 | 23 | Citations (PDF) |
| 187 | Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride | 12.4 | 32 | Citations (PDF) |
| 188 | Characterization of the conformation and comparison of shear and extensional properties of curdlan in DMSO | 12.4 | 48 | Citations (PDF) |
| 189 | Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding | 12.4 | 134 | Citations (PDF) |
| 190 | Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time | 12.4 | 152 | Citations (PDF) |
| 191 | Rheological study of gum arabic solutions: Interpretation based on molecular self-association | 12.4 | 102 | Citations (PDF) |
| 192 | Participation of ions in promoting intermolecular associations of cell wall polysaccharides | 2.0 | 13 | Citations (PDF) |
| 193 | Texture and Rheology in Food and Health | 1.0 | 65 | Citations (PDF) |
| 194 | Thermal and Rheological Properties of Agaropectin Aqueous Solutions | 0.1 | 5 | Citations (PDF) |
| 195 | Structure and Viscoelastic Properties of Starches Separated from Different Legumes | 2.3 | 67 | Citations (PDF) |
| 196 | <i>In situ</i> pH‐decrease‐induced gelation of sodium alginate/carboxymethylated konjac glucomannan | 2.7 | 11 | Citations (PDF) |
| 197 | Thermoreversible konjac glucomannan gel crosslinked by borax | 12.2 | 73 | Citations (PDF) |
| 198 | Binding behavior of calcium to polyuronates: Comparison of pectin with alginate | 12.2 | 271 | Citations (PDF) |
| 199 | Effects of the lyotropic series salts on the gelation of konjac glucomannan in aqueous solutions | 12.2 | 49 | Citations (PDF) |
| 200 | Structural, thermal and viscoelastic properties of potato starches | 12.4 | 85 | Citations (PDF) |
| 201 | Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties | 12.4 | 292 | Citations (PDF) |
| 202 | Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts | 12.4 | 23 | Citations (PDF) |
| 203 | Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium | 12.4 | 99 | Citations (PDF) |
| 204 | Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic | 12.4 | 125 | Citations (PDF) |
| 205 | COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE | 3.1 | 51 | Citations (PDF) |
| 206 | Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—1: Characterizations of fenugreek gum and investigations of corn starch/fenugreek gum composite system at a relatively high starch concentration; 15w/v% | 12.4 | 27 | Citations (PDF) |
| 207 | Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—2: Characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5w/v% | 12.4 | 37 | Citations (PDF) |
| 208 | Molecular Structures of Gellan Gum Imaged with Atomic Force Microscopy in Relation to the Rheological Behavior in Aqueous Systems in the Presence or Absence of Various Cations | 6.0 | 41 | Citations (PDF) |
| 209 | Model study for large deformation of physical polymeric gels | 2.8 | 22 | Citations (PDF) |
| 210 | Rheological Studies on Biopolymers | 1.2 | 1 | Citations (PDF) |
| 211 | Large deformation analysis of gellan gels | 2.1 | 12 | Citations (PDF) |
| 212 | Effect of Concentration of Soybean Powder on the Rheological Properties and the Network Structure of Soybean Curd Prepared from Powdered Soybean | 0.1 | 8 | Citations (PDF) |
| 213 | Recognition of Japanese Texture Descriptive Terms According to Gender, Age and Region (Studies on Japanese Texture Terms Part 3) | 0.1 | 9 | Citations (PDF) |
| 214 | Voltammetric Characterization on the Hydrophobic Interaction in Polysaccharide Hydrogels | 2.7 | 26 | Citations (PDF) |
| 215 | Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate | 2.7 | 391 | Citations (PDF) |
| 216 | Fine Structure, Thermal and Viscoelastic Properties of Starches Separated fromIndica Rice Cultivars | 2.3 | 81 | Citations (PDF) |
| 217 | Thermal aggregation of methylcellulose with different molecular weights | 12.4 | 64 | Citations (PDF) |
| 218 | Gelling characteristics of curdlan aqueous dispersions in the presence of salts | 12.4 | 34 | Citations (PDF) |
| 219 | Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations | 12.4 | 171 | Citations (PDF) |
| 220 | Unassociated Molecular Chains in Physically Crosslinked Gellan Gels | 2.5 | 24 | Citations (PDF) |
| 221 | Rheological and related studies on industrially important polysaccharides and proteins | 0.6 | 8 | Citations (PDF) |
| 222 | Effects of SDS on the sol–gel transition of konjac glucomannan in SDS aqueous solutions | 2.1 | 8 | Citations (PDF) |
| 223 | Rheology in Food and Health | 1.2 | 13 | Citations (PDF) |
| 224 | Synergistic Interaction of Xyloglucan and Xanthan Investigated by Rheology, Differential Scanning Calorimetry, and NMR | 5.2 | 47 | Citations (PDF) |
| 225 | The reinfocement of gellan gel network by the immersion into salt solution | 8.2 | 17 | Citations (PDF) |
| 226 | Research Survey of Japanese Consumers on Texture Vocabulary (Studies on Japanese texture terms Part 2) | 0.1 | 13 | Citations (PDF) |
| 227 | Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch | 6.1 | 121 | Citations (PDF) |
| 228 | Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides | 4.4 | 15 | Citations (PDF) |
| 229 | Conformation of curdlan as observed by tapping mode atomic force microscopy | 2.1 | 30 | Citations (PDF) |
| 230 | Comparison of curdlan and its carboxymethylated derivative by means of Rheology, DSC, and AFM | 2.2 | 168 | Citations (PDF) |
| 231 | Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions | 12.4 | 59 | Citations (PDF) |
| 232 | Relationships between physicochemical, morphological, thermal, rheological properties of rice starches | 12.4 | 239 | Citations (PDF) |
| 233 | Structural, thermal and viscoelastic characteristics of starches separated from normal, sugary and waxy maize | 12.4 | 152 | Citations (PDF) |
| 234 | A Novel Liquid-Crystalline Phase in Dilute Aqueous Solutions of Methylcellulose | 4.1 | 24 | Citations (PDF) |
| 235 | Title is missing! | 0.1 | 1 | Citations (PDF) |
| 236 | Collection of Japanese Texture Terms (Studies on Japanese texture terms Part 1) | 0.1 | 33 | Citations (PDF) |
| 237 | Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch | 12.4 | 130 | Citations (PDF) |
| 238 | Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch | 12.4 | 99 | Citations (PDF) |
| 239 | Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆ | 12.4 | 303 | Citations (PDF) |
| 240 | Changes in the viscoelasticity of maize starch pastes by adding sucrose at different stages | 12.4 | 37 | Citations (PDF) |
| 241 | Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes | 12.4 | 74 | Citations (PDF) |
| 242 | Influence of xyloglucan on gelatinization and retrogradation of tapioca starch | 12.4 | 69 | Citations (PDF) |
| 243 | Thermally induced coil-to-helix transition of sodium gellan gum with different molar masses in aqueous salt solutions | 2.9 | 24 | Citations (PDF) |
| 244 | The Effect of Sesame Oil Contents on the Mechanical Properties of <i>Gomatofu</i> (Sesame Tofu) | 1.2 | 6 | Citations (PDF) |
| 245 | Morphological, Structural, Thermal, and Rheological Characteristics of Starches Separated from Apples of Different Cultivars | 6.0 | 21 | Citations (PDF) |
| 246 | Effect of Annealing Temperature on Gelatinization of Rice Starch Suspension As Studied by Rheological and Thermal Measurements | 6.0 | 20 | Citations (PDF) |
| 247 | Protein/Polysaccharide Cogel Formation Based on Gelatin and Chemically Modified Schizophyllan | 5.2 | 34 | Citations (PDF) |
| 248 | INTRODUCTION TO A SPECIAL ISSUE OF JTS | 3.1 | 4 | Citations (PDF) |
| 249 | RHEOLOGY, FOOD TEXTURE AND MASTICATION | 3.1 | 81 | Citations (PDF) |
| 250 | Single-phase mixed gels of xyloglucan and gellan | 12.4 | 56 | Citations (PDF) |
| 251 | Atomic force microscopy studies on cation-induced network formation of gellan | 12.4 | 66 | Citations (PDF) |
| 252 | Gelation behaviors of schizophyllan-sorbitol aqueous solutions | 2.9 | 50 | Citations (PDF) |
| 253 | Rheological characterization of schizophyllan aqueous solutions after denaturation-renaturation treatment | 2.9 | 41 | Citations (PDF) |
| 254 | The effect of the linear charge density of carrageenan on the ion binding investigated by differential scanning calorimetry, dc conductivity, and kHz dielectric relaxation | 5.4 | 20 | Citations (PDF) |
| 255 | Effect of deacetylation rate on gelation kinetics of konjac glucomannan | 5.4 | 67 | Citations (PDF) |
| 256 | Rheology of schizophyllan solutions in isotropic and anisotropic phase regions | 2.8 | 29 | Citations (PDF) |
| 257 | Effects of Citric Acid on the Viscoelasticity of Cornstarch Pastes | 6.0 | 51 | Citations (PDF) |
| 258 | Solution Properties of Gellan Gum: Change in Chain Stiffness between Single- and Double-Stranded Chains | 5.2 | 66 | Citations (PDF) |
| 259 | Gelation of Xyloglucan by Addition of Epigallocatechin Gallate as Studied by Rheology and Differential Scanning Calorimetry | 5.2 | 59 | Citations (PDF) |
| 260 | Recent advances in the understanding of heat set gelling polysaccharides | 15.3 | 99 | Citations (PDF) |
| 261 | A Gel Network Constituted by Rigid Schizophyllan Chains and Nonpermanent Cross-Links | 5.2 | 28 | Citations (PDF) |
| 262 | Effect of Degree of Acetylation on Gelation of Konjac Glucomannan | 5.2 | 123 | Citations (PDF) |
| 263 | Phase state of the gellan gum-SDS-water system | 5.1 | 6 | Citations (PDF) |
| 264 | Interaction in polysaccharide solutions and gels | 6.6 | 119 | Citations (PDF) |
| 265 | Synergistic Gel Formation of Xyloglucan/Gellan Mixtures as Studied by Rheology, DSC, and Circular Dichroism | 5.2 | 69 | Citations (PDF) |
| 266 | Asymmetrical-Flow Field-Flow Fractionation with On-Line Multiangle Light Scattering Detection. 1. Application to Wormlike Chain Analysis of Weakly Stiff Polymer Chains | 5.2 | 45 | Citations (PDF) |
| 267 | Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion | 1.0 | 9 | Citations (PDF) |
| 268 | Rheology in Food and Eating. | 1.2 | 15 | Citations (PDF) |
| 269 | Gelation Behavior of Native and Acetylated Konjac Glucomannan | 5.2 | 152 | Citations (PDF) |
| 270 | A molecular description of the gelation mechanism of curdlan | 8.2 | 130 | Citations (PDF) |
| 271 | Microstructure of Aggregated and Nonaggregated κ-Carrageenan Helices Visualized by Atomic Force Microscopy | 5.2 | 140 | Citations (PDF) |
| 272 | “Weak Gel”-Type Rheological Properties of Aqueous Dispersions of Nonaggregatedκ-Carrageenan Helices | 6.0 | 275 | Citations (PDF) |
| 273 | Solid-like mechanical behaviors of ovalbumin aqueous solutions | 8.2 | 28 | Citations (PDF) |
| 274 | Structural changes during heat-induced gelation of globular protein dispersions | 2.9 | 39 | Citations (PDF) |
| 275 | Interaction between poly(ethylene glycol) and water as studied by differential scanning calorimetry | 2.7 | 122 | Citations (PDF) |
| 276 | Rheological studies on commercial egg white using creep and compression measurements | 12.4 | 11 | Citations (PDF) |
| 277 | Sol-gel transition of biopolymer dispersions | 0.8 | 13 | Citations (PDF) |
| 278 | Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions | 2.9 | 26 | Citations (PDF) |
| 279 | Thermal studies on the gelatinisation and retrogradation of heat–moisture treated starch | 12.2 | 43 | Citations (PDF) |
| 280 | Hydrocolloid gels of polysaccharides and proteins | 6.6 | 150 | Citations (PDF) |
| 281 | Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures | 12.2 | 67 | Citations (PDF) |
| 282 | Effects of concentration dependence of retrogradation behaviour of dispersions for native and chemically modified potato starch | 12.4 | 99 | Citations (PDF) |
| 283 | Thermal measurements of curdlan in aqueous suspension during gelation | 12.4 | 31 | Citations (PDF) |
| 284 | Intermolecular Forces in Bovine Serum Albumin Solutions Exhibiting Solidlike Mechanical Behaviors | 5.2 | 95 | Citations (PDF) |
| 285 | Effect of the Introduced Charge on the Thermal Behavior ofN-Isopropylacrylamide Gels in Water and NaCl Solutions | 3.6 | 33 | Citations (PDF) |
| 286 | A Molecular Description of the Gelation Mechanism of Konjac Mannan | 5.2 | 126 | Citations (PDF) |
| 287 | EFFECTS OF GELLAN GUM, CITRIC ACID AND SWEETENER ON THE TEXTURE OF LEMON JELLY | 3.1 | 24 | Citations (PDF) |
| 288 | Non-Newtonian flow behaviour of gellan gum aqueous solutions | 2.1 | 71 | Citations (PDF) |
| 289 | Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry | 12.4 | 97 | Citations (PDF) |
| 290 | Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights | 12.4 | 98 | Citations (PDF) |
| 291 | Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate | 12.4 | 35 | Citations (PDF) |
| 292 | EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY | 3.1 | 12 | Citations (PDF) |
| 293 | Tailoring of xyloglucan properties using an enzyme | 12.4 | 165 | Citations (PDF) |
| 294 | Rheological studies on mixtures of corn starch and konjac-glucomannan | 12.2 | 137 | Citations (PDF) |
| 295 | DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch | 3.4 | 53 | Citations (PDF) |
| 296 | Effects of glucose, mannose and konjac glucomannan on the gel–sol transition in gellan gum aqueous solutions by rheology and DSC | 1.0 | 35 | Citations (PDF) |
| 297 | Rheological and DSC studies of mixtures of gellan gum and konjac glucomannan | 0.8 | 11 | Citations (PDF) |
| 298 | Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry | 2.1 | 23 | Citations (PDF) |
| 299 | Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids | 2.1 | 173 | Citations (PDF) |
| 300 | DSC and rheological studies on aqueous dispersions of curdlan | 3.4 | 55 | Citations (PDF) |
| 301 | Gel-sol transition of methylcellulose | 2.5 | 99 | Citations (PDF) |
| 302 | Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning Calorimetry | 6.0 | 124 | Citations (PDF) |
| 303 | Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan | 6.0 | 50 | Citations (PDF) |
| 304 | Junction Multiplicity in Thermoreversible Gelation | 5.0 | 49 | Citations (PDF) |
| 305 | Characterization and properties of gellan-κ-carrageenan mixed gels | 12.4 | 33 | Citations (PDF) |
| 306 | A mixed system composed of different molecular weights konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal properties | 12.4 | 49 | Citations (PDF) |
| 307 | Effects of the addition of hyaluronate segments with different chain lengths on the viscoelasticity of hyaluronic acid solutions 1996, 38, 583-591 | | 32 | Citations (PDF) |
| 308 | Rheological and DSC studies on the interaction between gellan gum and konjac glucomannan | 12.2 | 57 | Citations (PDF) |
| 309 | Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions | 12.2 | 169 | Citations (PDF) |
| 310 | Application of network models to physical gels | 0.8 | 2 | Citations (PDF) |
| 311 | Gel‐sol transition in gellan aqueous solutions | 0.8 | 18 | Citations (PDF) |
| 312 | Study on the heat-induced conformational changes of β-conglycinin by FTIR and CD analysis | 12.4 | 28 | Citations (PDF) |
| 313 | Effects of salts on the gel-sol transition of gellan gum by differential scanning calorimetry and thermal scanning rheology | 3.4 | 56 | Citations (PDF) |
| 314 | Effects of pH, Potassium Chloride, and Sodium Chloride on the Thermal and Rheological Properties of Gellan Gum Gels | 6.0 | 68 | Citations (PDF) |
| 315 | Rheological properties and conformational states of ?-conglycinin gels at acidic pH | 2.9 | 40 | Citations (PDF) |
| 316 | Dynamic viscoelastic properties of glycinin and ?-conglycinin gels from soybeans | 2.9 | 63 | Citations (PDF) |
| 317 | Rheological study on the rennet-induced gelation of casein micelles with different sizes | 1.0 | 39 | Citations (PDF) |
| 318 | Gel-sol transition in gellan gum solutions. I. Rheological studies on the effects of salts | 12.4 | 80 | Citations (PDF) |
| 319 | Gel—sol transition in gellan gum solutions. II. DSC studies on the effects of salts | 12.4 | 53 | Citations (PDF) |
| 320 | Interaction in Xanthan-Glucomannan Mixtures and the Influence of Electrolyte | 5.0 | 82 | Citations (PDF) |
| 321 | Rheological study on gelation of soybean 11S protein by glucono-.delta.-lactone. [Erratum to document cited in CA116:234084] | 6.0 | 1 | Citations (PDF) |
| 322 | Effect of Heating and Cooling on the Gelation Kinetics of 7S Globulin from Soybeans | 6.0 | 79 | Citations (PDF) |
| 323 | A mixed system composed of different molecular weights konjac glucomannan and kappa carrageenan: large deformation and dynamic viscoelastic study | 12.4 | 90 | Citations (PDF) |
| 324 | Effect of potassium ions on the rheological and thermal properties of gellan gum gels | 12.4 | 39 | Citations (PDF) |
| 325 | Effects of pH and DMSO content on the thermal and rheological properties of high methoxyl pectin-water gels | 12.2 | 24 | Citations (PDF) |
| 326 | Rheological studies on the gelation process of soybean 7 S and 11 S proteins in the presence of glucono-.delta.-lactone | 6.0 | 130 | Citations (PDF) |
| 327 | Investigation of the gelation mechanism in .kappa.-carrageenan/konjac mannan mixtures using differential scanning calorimetry and electron spin resonance spectroscopy | 5.0 | 86 | Citations (PDF) |
| 328 | Rheological and Thermal Properties of Poly(vinyl alcohol)-Ethylene Glycol-Water Gels | 2.5 | 5 | Citations (PDF) |
| 329 | Gelation process of amylose‐DMSO‐water system | 0.7 | 1 | Citations (PDF) |
| 330 | Effects of Potassium Chloride and Sodium Chloride on the Thermal Properties of Gellan Gum Gels | 1.2 | 34 | Citations (PDF) |
| 331 | The Effect of Sucrose on the Thermo-Reversible Gel-Sol Transition in Agarose and Gelatin. | 2.5 | 69 | Citations (PDF) |
| 332 | Gelation Properties of Soymilk and Soybean 11S Globulin from Japanese-grown Soybeans | 1.2 | 19 | Citations (PDF) |
| 333 | Rheological study on gelation of soybean 11S protein by glucono-.delta.-lactone | 6.0 | 37 | Citations (PDF) |
| 334 | Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans | 6.0 | 428 | Citations (PDF) |
| 335 | Cellulose Derivatives Effects on Gelatinization and Retrogradation of Sweet Potato Starch | 3.1 | 63 | Citations (PDF) |
| 336 | Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels | 3.4 | 58 | Citations (PDF) |
| 337 | Effects of sugars and polyols on the gel-sol transition of agarose by differential scanning calorimetry | 3.4 | 48 | Citations (PDF) |
| 338 | Dielectric, viscoelastic and broad-line NMR study of konjac glucomannan films | 12.2 | 17 | Citations (PDF) |
| 339 | The effect of glucono-δ-lactone on the gelation time of soybean 11S protein: concentration dependence | 12.4 | 18 | Citations (PDF) |
| 340 | Review of the physico-chemical characteristics and properties of konjac mannan | 12.4 | 253 | Citations (PDF) |
| 341 | Rheological Study on the Effect of the A5Subunit on the Gelation Characteristics of Soybean Proteins | 0.1 | 1 | Citations (PDF) |
| 342 | Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch | 6.0 | 247 | Citations (PDF) |
| 343 | Solution properties of pullulan | 5.0 | 121 | Citations (PDF) |
| 344 | Dielectric and viscoelastic properties of cellulose derivatives | 12.2 | 7 | Citations (PDF) |
| 345 | Synergistic interaction of xanthan gum with glucomannans and galactomannans | 12.4 | 92 | Citations (PDF) |
| 346 | Effect of monovalent and divalent cations on the rheological properties of gellan gels | 12.4 | 96 | Citations (PDF) |
| 347 | Effect of Tetra-Alkyl Ammonium Bromide on the Rheological and Thermal Properties of Kappa-Carrageenan and Agarose Gels | 2.5 | 6 | Citations (PDF) |
| 348 | Globin protein gelation: the effect of pH and temperature | 12.4 | 10 | Citations (PDF) |
| 349 | Effect of ammonium salts on rheological and thermal properties of kappa-carrageenan gels | 12.4 | 14 | Citations (PDF) |
| 350 | Agarose gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties | 6.0 | 83 | Citations (PDF) |
| 351 | .kappa.-Carrageenan gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties | 6.0 | 75 | Citations (PDF) |
| 352 | Differential Scanning Calorimetry and Stress Relaxation of Partially Saponificated Poly(vinyl alcohol)-Dimethyl Sulfoxide-Water System | 2.5 | 20 | Citations (PDF) |
| 353 | Title is missing! | 1.2 | 37 | Citations (PDF) |
| 354 | The effect of sodium thiocyanate on thermal and rheological properties of kappa-carrageenan and agarose gels | 12.2 | 17 | Citations (PDF) |
| 355 | Differential scanning calorimetry, rheology, x-ray, and NMR of very concentrated agarose gels | 5.0 | 98 | Citations (PDF) |
| 356 | Effects of the Degree of Saponification and Concentration on the Thermal and Rheological Properties of Poly(vinyl alcohol)-Dimethyl Sulfoxide-Water Gels | 2.5 | 31 | Citations (PDF) |
| 357 | DSC study on properties of water in concentrated agarose gels | 12.4 | 30 | Citations (PDF) |
| 358 | Title is missing! | 1.2 | 53 | Citations (PDF) |
| 359 | Thermal and Rheological Properties of Agarose-Dimethyl Sulfoxide-Water Gels | 2.5 | 27 | Citations (PDF) |
| 360 | Effects of Polyhydric Alcohols on Thermal and Rheological Properties of Polysaccharide Gels | 0.1 | 11 | Citations (PDF) |
| 361 | Title is missing! | 1.2 | 35 | Citations (PDF) |
| 362 | Title is missing! | 1.2 | 41 | Citations (PDF) |
| 363 | Rheology, DSC and Volume or Weight Change Induced by Immersion in Solvents for Agarose and Kappa-Carrageenan Gels | 2.5 | 36 | Citations (PDF) |
| 364 | Rheological and thermal properties of agarose and kappa-carrageenan gels containing urea, guanidine hydrochloride or formamide | 12.4 | 27 | Citations (PDF) |
| 365 | Rheological and thermal properties of polysaccharide gels extracted fromAhnfeltia plicata | 2.1 | 5 | Citations (PDF) |
| 366 | Rheological and DSC changes in poly(vinyl alcohol) gels induced by immersion in water | 0.9 | 60 | Citations (PDF) |
| 367 | Differential scanning calorimetry and large deformation behaviour of kappa-carrageenan gels containing alkali metal ions | 2.1 | 13 | Citations (PDF) |
| 368 | Title is missing! | 1.2 | 48 | Citations (PDF) |
| 369 | Title is missing! | 1.2 | 23 | Citations (PDF) |
| 370 | Studies on molecular motion of polysaccharides in the solid state by broad-line nuclear magnetic resonance | 0.9 | 10 | Citations (PDF) |
| 371 | Rheological properties of agarose gels with different molecular weights | 2.6 | 80 | Citations (PDF) |
| 372 | Effect of alkali pretreatment on the rheological properties of concentrated agar-agar gels | 12.2 | 48 | Citations (PDF) |
| 373 | Rheological properties of mixtures of protein-polysaccharide-dynamic viscoelasticity of blend gels of acylated gelatin, kappa-carrageenan, and agarose | 0.4 | 20 | Citations (PDF) |
| 374 | Effect of alkali metal ions on the viscoelasticity of concentrated kappa-carrageenan and agarose gels | 2.6 | 79 | Citations (PDF) |
| 375 | The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels | 2.1 | 63 | Citations (PDF) |
| 376 | Effect of sodium hydroxide pretreatment on the relaxation spectrum of concentrated agar-agar gels | 2.6 | 22 | Citations (PDF) |
| 377 | EFFECT OF ALKALI METAL IONS ON THE RHEOLOGICAL PROPERTIES OF ?-CARRAGEENAN AND AGAROSE GELS | 3.1 | 62 | Citations (PDF) |
| 378 | EFFECT OF DE-ESTERIFICATION ON THE RHEOLOGICAL PROPERTIES OF ?-CARRAGEENAN GELS | 3.1 | 7 | Citations (PDF) |
| 379 | Rheological properties of agarose-gelatin gels | 2.6 | 61 | Citations (PDF) |
| 380 | Viscoelastic, dielectric, and piezoelectric behavior of solid amylose | 0.9 | 25 | Citations (PDF) |
| 381 | RHEOLOGICAL PROPERTIES OF AQUEOUS AGAROSE-GELATIN GELS | 3.1 | 46 | Citations (PDF) |
| 382 | Transverse Vibrations of Viscoelastic Cylinders | 1.9 | 9 | Citations (PDF) |
| 383 | Longitudinal Vibrations of a Cylindrical Gel in Viscous Liquids in a Method for Measuring Viscoelastic Constants | 1.9 | 16 | Citations (PDF) |
| 384 | Longitudinal Vibrations of High-Elastic Gels as a Method for Determining Viscoelastic Constants | 1.9 | 24 | Citations (PDF) |
| 385 | On the Vibrational Properties of High-Elastic Gels | 1.9 | 5 | Citations (PDF) |
| 386 | The rise process of the electric birefringence of poly-γ-benzyl-l-glutamate at high fields | 2.1 | 12 | Citations (PDF) |
