Volume 20; Issue 4

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Food Hydrocolloids
Volume 20; Issue 4

Food Hydrocolloids

Volume 20; Issue 4

1

Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin–anionic surfactant interactions

Apiradee Wangsakan, Pavinee Chinachoti, David J. McClements

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 179 KB

english, 2006

2

Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domain

L. Otero, A. Ousegui, B. Guignon, A. Le Bail, P.D. Sanz

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 494 KB

english, 2006

3

Surface topography of heat-set whey protein gels by confocal laser scanning microscopy

Jianshe Chen, Thomas Moschakis, Luis A. Pugnaloni

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 203 KB

english, 2006

4

The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties

Yusuf Tunçtürk, Ömer Zorba

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 278 KB

english, 2006

5

High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model

P.P. Fernández, L. Otero, B. Guignon, P.D. Sanz

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 751 KB

english, 2006

6

Soft lubrication of model hydrocolloids

J. de Vicente, J.R. Stokes, H.A. Spikes

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 261 KB

english, 2006

7

Effect of surfactants on water sorption and barrier properties of hydroxypropyl methylcellulose films

Ricardo Villalobos, Pilar Hernández-Muñoz, Amparo Chiralt

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 155 KB

english, 2006

8

Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper

Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Thummanoon Prodpran, Munehiko Tanaka

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 224 KB

english, 2006

9

Oral administration of insulin included in fine W/O/W emulsions to rats

Motohiro Shima, Miyono Tanaka, Takao Fujii, Kahori Egawa, Yukitaka Kimura, Shuji Adachi, Ryuichi Matsuno

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 172 KB

english, 2006

10

Relationships between physicochemical, morphological, thermal, rheological properties of rice starches

Narpinder Singh, Lovedeep Kaur, Kawaljit Singh Sandhu, Jagdeep Kaur, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 318 KB

english, 2006

11

Modulation of hydrophobic interactions in denatured whey proteins by transglutaminase enzyme

Ahmed S. Eissa, Saad A. Khan

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 166 KB

english, 2006

12

A response to the Institute of Food Technology Annual Meeting in New Orleans 16–20 July, 2005

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 50 KB

english, 2006

13

Discussion session on solid food materials

Peter J. Lillford, Ton van Vliet, Fred van de Velde

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 150 KB

english, 2006

14

Discussion session on food emulsions and foams

Jozef Kokini, George van Aken

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 246 KB

english, 2006

15

Discussion session on food gels

Petr Dejmek, Ronald W. Visschers

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 57 KB

english, 2006

16

General conclusions

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 41 KB

english, 2006

17

On fundamental issues in texture evaluation and texturization—A view

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 168 KB

english, 2006

18

Food emulsions—their structures and structure-forming properties

Douglas G. Dalgleish

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 244 KB

english, 2006

19

WCFS Food Summit 2002, January 11–13, 2002: Report of the discussion sessions

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 147 KB

english, 2006

20

The gap between food gel structure, texture and perception

Denis Renard, Fred van de Velde, Ronald W. Visschers

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 434 KB

english, 2006

21

The 13th Gums and Stabilisers for the Food Industry Conference, 20–24 June 2005

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 39 KB

english, 2006

22

Bibliography

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 77 KB

english, 2006

23

Calendar

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 41 KB

english, 2006