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yellow mustard mucilage (23) 23
food science & technology (21) 21
chemistry, applied (16) 16
rheological properties (11) 11
analysis (10) 10
hydrocolloids (8) 8
polysaccharides (8) 8
corn starch (7) 7
guar gum (7) 7
chemistry, organic (6) 6
gelatinization (6) 6
guar (6) 6
polymer science (6) 6
wheat-starch (6) 6
differential scanning calorimetry (5) 5
mucilage (5) 5
retrogradation (5) 5
xanthan gum (5) 5
yellow mustard (5) 5
dietary fiber (4) 4
gum (4) 4
life sciences (4) 4
locust bean gum (4) 4
physicochemical properties (4) 4
structure (4) 4
viscosity (4) 4
xanthan (4) 4
agriculture (3) 3
amylose (3) 3
flour (3) 3
galactomannan (3) 3
galactomannans (3) 3
galactose (3) 3
gels (3) 3
index medicus (3) 3
maize starch (3) 3
mixtures (3) 3
pasting properties (3) 3
physical-properties (3) 3
protein (3) 3
rice starch (3) 3
starch (3) 3
sweet-potato starch (3) 3
water (3) 3
wheat (3) 3
[sdv]life sciences [q-bio] (2) 2
agronomy (2) 2
atomic-force microscopy (2) 2
behavior (2) 2
biopolymers (2) 2
biotechnology (2) 2
bodies (2) 2
centistokes (2) 2
chemistry (2) 2
citrus (2) 2
citrus fruits (2) 2
comparative analysis (2) 2
components (2) 2
cultivar description (2) 2
destabilization (2) 2
dynamic shear rheology (2) 2
emulsifiers (2) 2
emulsion (2) 2
extraction (2) 2
extrusion (2) 2
fenugreek (2) 2
food science (2) 2
functional-properties (2) 2
glucose (2) 2
gums (2) 2
hardness (2) 2
hydrocolloid (2) 2
konjac-glucomannan (2) 2
methylation (2) 2
microbiology (2) 2
mustard (2) 2
nmr spectra (2) 2
nutrition & dietetics (2) 2
oligosaccharides (2) 2
pea starch (2) 2
pectic polysaccharides (2) 2
pectin (2) 2
phase-separation (2) 2
plant sciences (2) 2
polysaccharide (2) 2
recurrent selection (2) 2
resistant starch (2) 2
rheology (2) 2
seed (2) 2
solubility (2) 2
spectroscopy (2) 2
synergistic interactions (2) 2
thermal properties (2) 2
tuber starches (2) 2
viscoelastic properties (2) 2
waxy maize starch (2) 2
xanthan-gum (2) 2
1,4-dioxane (1) 1
1,4‐dioxane (1) 1
2-stage (1) 1
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Food Hydrocolloids, ISSN 0268-005X, 05/2015, Volume 47, pp. 191 - 196
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 02/2011, Volume 84, Issue 1, pp. 69 - 75
Detailed structure information on non-pectic polysaccharides (NPP) from yellow mustard mucilage was investigated in the present study. Prior to Nuclear... 
Non-pectic polysaccharide | NMR | Yellow mustard mucilage | Methylation | Structure | POLYMER SCIENCE | SPECTROSCOPY | CHEMISTRY, ORGANIC | CHEMISTRY, APPLIED
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2009, Volume 23, Issue 6, pp. 1535 - 1541
A polysaccharide fraction was isolated from yellow mustard mucilage using pectinase hydrolysis and ammonium sulphate precipitation. Results indicated that... 
Purification | Linkage | Yellow mustard mucilage | Structure | Gel strength | Neutral polysaccharides | Rheological properties | BRASSICA-CAMPESTRIS | SEED COAT | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | Hydrolysis | Carbohydrates | Analysis | Chemical properties | Glucose | Galactose | Methylation | Rain and rainfall | Dextrose | Backbone | Ammonium sulfate | Precipitation | Polysaccharides | Ethyl alcohol | Mustard
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2003, Volume 17, Issue 6, pp. 863 - 869
Journal Article
Food Chemistry, ISSN 0308-8146, 2006, Volume 95, Issue 1, pp. 83 - 93
The effects of yellow mustard mucilage (YMM) on the functional and rheological properties of buckwheat and pea starch were studied. Addition of YMM resulted in... 
Backwheat | Pea | Plant starches | Yellow mustard | Mustard gum | backwheat | PHYSICAL-PROPERTIES | XANTHAN GUM | mustard gum | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | yellow mustard | DIFFERENTIAL SCANNING CALORIMETRY | RETROGRADATION | pea | MAIZE STARCH | GELATINIZATION | NUTRITION & DIETETICS | plant starches | SYSTEMS | KONJAC-GLUCOMANNAN | CORN STARCH | CHEMISTRY, APPLIED | Peas | Hardness | Analysis | Atmospheric nucleation
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 2009, Volume 78, Issue 1, pp. 112 - 116
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 08/2011, Volume 86, Issue 2, pp. 386 - 423
► Literature on properties of starch–hydrocolloid interactions is reviewed. ► Reviewed are research variables, composite paste/gel properties, and mechanisms.... 
Starch | Hydrocolloids | Gums | POLYMER SCIENCE | DYNAMIC SHEAR RHEOLOGY | SWEET-POTATO STARCH | CHEMISTRY, ORGANIC | WAXY MAIZE STARCH | DIFFERENTIAL SCANNING CALORIMETRY | FLOUR-BASED BATTERS | LOCUST BEAN GUM | FREEZE-THAW-STABILITY | YELLOW MUSTARD MUCILAGE | XANTHAN-GUM | CHEMISTRY, APPLIED | DIFFERENT BOTANICAL SOURCES
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 02/2016, Volume 53, pp. 46 - 61
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, emulsifiers, stabilizers, fat... 
Function | Physiology | Nutrition | Hydrocolloid | Gum | Food | HYDROLYZED GUAR GUM | RHEOLOGICAL PROPERTIES | INULIN-TYPE FRUCTANS | FOOD SCIENCE & TECHNOLOGY | SOL-GEL TRANSITION | OAT BETA-GLUCAN | LOCUST BEAN GUM | ATOMIC-FORCE MICROSCOPY | YELLOW MUSTARD MUCILAGE | DIETARY FIBER | PROBIOTICS LACTOBACILLUS-RHAMNOSUS | CHEMISTRY, APPLIED | Food additives | Food additives industry
Journal Article
Current Opinion in Food Science, ISSN 2214-7993, 08/2018, Volume 22, pp. 28 - 42
The demand for sustainable, eco-green and minimally processed food ingredients of innate technological (structuring, texturising, stabilising) and functional... 
LEPIDIUM-SATIVUM GUM | PHYSICOCHEMICAL PROPERTIES | RHEOLOGICAL PROPERTIES | YELLOW MUSTARD MUCILAGE | EDIBLE FILM PRODUCTION | FOOD SCIENCE & TECHNOLOGY | SALVIA-HISPANICA L | STRUCTURAL-CHARACTERIZATION | GLYCEROL CONCENTRATION | OCIMUM-BACILICUM L | FUNCTIONAL-PROPERTIES | Food research | Research | Mucilage | Green products | Biopolymers | Life Sciences
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 02/2011, Volume 84, Issue 1, pp. 373 - 382
Hydrocolloids are frequently used for modifying starch functionality. In the present study the possible interaction of three different hydrocolloids – guar... 
Pasting | Viscoelastic properties | Swelling | Hydrocolloid | Rice starch | POLYMER SCIENCE | XANTHAN GUM | QUALITY | COMPONENTS | CHEMISTRY, ORGANIC | WHEAT | MIXTURES | GLUTEN | YELLOW MUSTARD MUCILAGE | FLOUR | CHEMISTRY, APPLIED | GUAR GUM | PASTING PROPERTIES
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2010, Volume 43, Issue 6, pp. 849 - 855
This study investigates the effects of water-soluble mucilages (0, 2.5, and 5 g/100 g; w/w, dry basis) on the thermal and pasting properties of isolated... 
Thermal properties | Swelling power | Pasting properties | Mucilage | Root and tuber starch | PHYSICAL-PROPERTIES | RHEOLOGICAL PROPERTIES | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | DIFFERENTIAL SCANNING CALORIMETRY | COLOCASIA-ESCULENTA | GELATINIZATION | PHYSICOCHEMICAL PROPERTIES | TUBER STARCHES | YELLOW MUSTARD MUCILAGE | CORN STARCH
Journal Article
by Wu, Y and Li, W and Cui, W and Eskin, N.A.M and Goff, H.D
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 26, Issue 2, pp. 359 - 364
Conformations of simulated galacomannans with different mannose/galactose ratios were investigated using molecular modelling software (Insight II/Discover_3... 
Interactions | Mannose/galactose ratio | Molecular modeling | Galactomannans | Conformation | ANOMERIC FORMS | OLIGOSACCHARIDES | MALTOSE | DISACCHARIDES | FOOD SCIENCE & TECHNOLOGY | XANTHAN | SYNERGISTIC INTERACTIONS | MM3 | YELLOW MUSTARD MUCILAGE | POTENTIAL-ENERGY SURFACES | POLYSACCHARIDES | CHEMISTRY, APPLIED | Polysaccharides | Universities and colleges | Galactose | Guar | Analysis
Journal Article