Volume 19; Issue 3

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Food Hydrocolloids
Volume 19; Issue 3

Food Hydrocolloids

Volume 19; Issue 3

1

Food Colloids, Harrogate, April 2004

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 43 KB

english, 2005

2

Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams

K.D. Martinez, R.I. Baeza, F. Millán, A.M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 319 KB

english, 2005

3

Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

P.A. Spagnuolo, D.G. Dalgleish, H.D. Goff, E.R. Morris

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 257 KB

english, 2005

4

Simulating the self-association of caseins

Stephen R. Euston, David S. Horne

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 314 KB

english, 2005

5

The supramolecular organisation of β-casein: effect on interfacial properties

S. Dauphas, N. Mouhous-Riou, B. Metro, A.R. Mackie, P.J. Wilde, M. Anton, A. Riaublanc

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 262 KB

english, 2005

6

Dynamic phenomena in caseinate–monoglyceride mixed films at the air–water interface

Cecilio Carrera Sánchez, Ma Rosario Rodríguez Niño, Juan M. Rodríguez Patino

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 377 KB

english, 2005

7

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Cecilio Carrera Sánchez, Juan M. Rodríguez Patino

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 335 KB

english, 2005

8

Milk and soy protein films at the air–water interface

M. Rosario Rodríguez Niño, Cecilio Carrera Sánchez, Victor Pizones Ruíz-Henestrosa, Juan M. Rodríguez Patino

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 428 KB

english, 2005

9

Effect of pH on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures

Tatiana A. Istarova, Maria G. Semenova, Galina M. Sorokoumova, Alla A. Selishcheva, Larisa E. Belyakova, Yurii N. Polikarpov, M.S. Anokhina

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 500 KB

english, 2005

10

Calorimetric study of the interactions between small-molecule surfactants and sodium caseinate with reference to the foaming ability of their binary mixtures

Michael M. Il'in, Maria S. Anokhina, Maria G. Semenova, Larisa E. Belyakova, Yurii N. Polikarpov

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 363 KB

english, 2005

11

Calorimetric investigation of the thermodynamic basis of the effect of maltodextrins on the foaming ability of legumin in the presence of small-molecule surfactant

Maria S. Anokhina, Michael M. Il'in, Maria G. Semenova, Larisa E. Belyakova, Yurii N. Polikarpov

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 472 KB

english, 2005

12

Experimental studies on the desorption of adsorbed proteins from liquid interfaces

R. Miller, D.O. Grigoriev, J. Krägel, A.V. Makievski, J. Maldonado-Valderrama, M. Leser, M. Michel, V.B. Fainerman

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 202 KB

english, 2005

13

Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose

Juan-Carlos Arboleya, Peter J. Wilde

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 170 KB

english, 2005

14

Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels

Sotirios Kiokias, Arjen Bot

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 281 KB

english, 2005

15

Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

P. Relkin, S. Sourdet

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 284 KB

english, 2005

16

Interactions in dispersions of sugar particles in food oils: influence of emulsifier

Hélène Babin, Eric Dickinson, Helen Chisholm, Steve Beckett

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 249 KB

english, 2005

17

Factors affecting the perception of creaminess of oil-in-water emulsions

Mahmood Akhtar, Juliane Stenzel, Brent S. Murray, Eric Dickinson

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 144 KB

english, 2005

18

Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior

C. Michon, C. Chapuis, V. Langendorff, P. Boulenguer, G. Cuvelier

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 200 KB

english, 2005

19

Gelation of globular protein in presence of low methoxyl pectin: effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems

L. Donato, C. Garnier, B. Novales, J.-L. Doublier

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 489 KB

english, 2005

20

The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures

P. Ding, A.W. Pacek, W.J. Frith, I.T. Norton, B. Wolf

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 221 KB

english, 2005

21

Milk protein-based emulsion gels for bone tissue engineering

C. Ritzoulis, N. Scoutaris, K. Papademetriou, S. Stavroulias, C. Panayiotou

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 901 KB

english, 2005

22

Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates

Gonzalo G. Palazolo, Delia A. Sorgentini, Jorge R. Wagner

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 295 KB

english, 2005

23

Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin

Annett Knoth, Inta Scherze, Gerald Muschiolik

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 244 KB

english, 2005

24

Confocal microscopy of heat-induced aggregation and gelation of β-lactoglobulin in presence of non-ionic surfactant

Sven Kerstens, Brent S. Murray, Eric Dickinson

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 385 KB

english, 2005

25

Molecular interactions in gels prepared with egg yolk and its fractions

Vassilis Kiosseoglou, Adamantini Paraskevopoulou

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 178 KB

english, 2005

26

Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides

E. Makri, E. Papalamprou, G. Doxastakis

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 638 KB

english, 2005

27

Automated image analysis as a control tool for multiple emulsions

Inta Scherze, Ralf Knöfel, Gerald Muschiolik

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 491 KB

english, 2005

28

Phase separation and molecular weight fractionation behaviour of maltodextrin/agarose mixtures

Chrystel Loret, Stephan Schumm, Paul D.A. Pudney, William J. Frith, Peter J. Fryer

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 206 KB

english, 2005

29

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Lydia Campbell, Vassilios Raikos, Stephen R. Euston

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 288 KB

english, 2005

30

Foam stability and interfacial properties of milk protein–surfactant systems

Sandrine Rouimi, Catherine Schorsch, Céline Valentini, Sophie Vaslin

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 400 KB

english, 2005

31

Polysaccharide gel with multiple emulsion

Julia Weiss, Inta Scherze, Gerald Muschiolik

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 317 KB

english, 2005

32

Bibliography

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 45 KB

english, 2005

33

Calendar

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 77 KB

english, 2005