Volume 21; Issue 1

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Food Hydrocolloids
Volume 21; Issue 1

Food Hydrocolloids

Volume 21; Issue 1

1

Thermal aggregation of methylcellulose with different molecular weights

Takahiro Funami, Yohei Kataoka, Mika Hiroe, Iwao Asai, Rheo Takahashi, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 370 KB

english, 2007

2

Gelling characteristics of curdlan aqueous dispersions in the presence of salts

Takahiro Funami, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 432 KB

english, 2007

3

Study on microstructure and physical properties of composite films based on chitosan and methylcellulose

A. Pinotti, M.A. García, M.N. Martino, N.E. Zaritzky

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 361 KB

english, 2007

4

Influence of dispersed particles on small and large deformation properties of concentrated caseinate composites

J.M. Manski, I.M.J. Kretzers, S. van Brenk, A.J. van der Goot, R.M. Boom

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 324 KB

english, 2007

5

Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation

S.E. Guillotin, A. Van Loey, P. Boulenguer, H.A. Schols, A.G.J. Voragen

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 174 KB

english, 2007

6

Phase separation, rheology and microstructure of pea protein–kappa-carrageenan mixtures

R.M. Musampa, M.M. Alves, J.M. Maia

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 422 KB

english, 2007

7

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

Jaspreet Singh, Lovedeep Kaur, O.J. McCarthy

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 602 KB

english, 2007

8

Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory

Elisa I. Benítez, Diego B. Genovese, Jorge E. Lozano

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 236 KB

english, 2007

9

Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems

Maria G. Semenova

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 590 KB

english, 2007

10

Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples

M.A. Rojas-Graü, M.S. Tapia, F.J. Rodríguez, A.J. Carmona, O. Martin-Belloso

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 396 KB

english, 2007

11

Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids

K. Ghodke Shalini, Ananthanarayan Laxmi

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 136 KB

english, 2007

12

The interaction of casein micelles with κ-carrageenan studied by diffusing wave spectroscopy

Marcela Alexander, Douglas G. Dalgleish

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 249 KB

english, 2007

13

Bibliography

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 121 KB

english, 2007

14

Calendar

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 137 KB

english, 2007