All Outputs (2)

An ultra melt-resistant hydrogel from food grade carbohydrates (2017)
Journal Article
Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). An ultra melt-resistant hydrogel from food grade carbohydrates. RSC advances, 7(72), 45535-45544. https://doi.org/10.1039/c7ra08590g

© 2017 The Royal Society of Chemistry. We report a binary hydrogel system made from two food grade biopolymers, agar and methylcellulose (agar-MC), which does not require addition of salt for gelation to occur and has very unusual rheological and the... Read More about An ultra melt-resistant hydrogel from food grade carbohydrates.

Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads (2017)
Journal Article
Thompson, B. R., Horozov, T. S., Stoyanov, S. D., & Paunov, V. N. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food and Function, 8(8), 2967-2973. https://doi.org/10.1039/c7fo00867h

This journal is © The Royal Society of Chemistry. We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap... Read More about Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads.