Volume 21; Issue 5-6

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Food Hydrocolloids
Volume 21; Issue 5-6

Food Hydrocolloids

Volume 21; Issue 5-6

1

Impact of processing conditions and protein concentration on the assembly of carrageenan milk protein weak gels

Felix Sedlmeyer, Ulrich Kulozik

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 229 KB

english, 2007

2

Influence of thermal process on structure and functional properties of emulsion-based edible films

Thomas Karbowiak, Frédéric Debeaufort, Andrée Voilley

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 609 KB

english, 2007

3

Fast optical sizing without dilution

A. Parker, C. Baravian, F. Caton, J. Dillet, J. Mougel

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 423 KB

english, 2007

4

Oil droplet release from emulsion-filled gels in relation to sensory perception

Guido Sala, Fred van de Velde, Martien A. Cohen Stuart, George A. van Aken

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 216 KB

english, 2007

5

Investigation of equilibrium solubility of a carob galactomannan

M.A. Pollard, R. Kelly, C. Wahl, P. Fischer, E. Windhab, B. Eder, R. Amadó

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 484 KB

english, 2007

6

In-vivo visualisation of mouth–material interactions by video rate endoscopy

Sarah Adams, Scott Singleton, Rimas Juskaitis, Tony Wilson

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 686 KB

english, 2007

7

Interface stability and copolymers: Application to food systems

Andrea Corsi, Andrey Milchev, Vakhtang G. Rostiashvili, Thomas A. Vilgis

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 643 KB

english, 2007

8

Interfacial characteristics of spread films of hen egg yolk phosvitin at the air–water interface: Interrelation with its charge and aggregation state

Corinne Belhomme, Elisabeth David-Briand, Marie-Hélène Ropers, Catherine Guérin-Dubiard, Marc Anton

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 1.01 MB

english, 2007

9

Structural characteristics of adsorbed protein and monoglyceride mixed monolayers at the air–water interface

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

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 1.45 MB

english, 2007

10

Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

L. van den Berg, T. van Vliet, E. van der Linden, M.A.J.S. van Boekel, F. van de Velde

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 5.82 MB

english, 2007

11

Relationship between structure and rheological properties of mixed BSA/Tween 80 adsorption layers at the air/water interface

D.O. Grigoriev, S. Derkatch, J. Krägel, R. Miller

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 392 KB

english, 2007

12

Equilibrium and non-equilibrium structures in complex food systems

Raffaele Mezzenga

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 1.25 MB

english, 2007

13

Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate

Juan M. Rodríguez Patino, José Miñones Conde, Herminia Millán Linares, Justo J. Pedroche Jiménez, Cecilio Carrera Sánchez, Victor Pizones, Francisco Millán Rodríguez

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 317 KB

english, 2007

14

Casein micelle as a natural nano-capsular vehicle for nutraceuticals

Efrat Semo, Ellina Kesselman, Dganit Danino, Yoav D. Livney

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 444 KB

english, 2007

15

Effect of limited hydrolysis of soy protein on the interactions with polysaccharides at the air–water interface

Karina D. Martínez, Cecilio Carrera Sánchez, Víctor Pizones Ruíz-Henestrosa, Juan M. Rodríguez Patino, Ana M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 314 KB

english, 2007

16

Rheological properties of the hot-water extracted polysaccharides in Ling-Zhi (Ganoderma lucidum)

Lih-Shiuh Lai, Don-Han Yang

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 280 KB

english, 2007

17

Surface rheological properties of hydroxypropyl cellulose at air–water interface

S. Mezdour, G. Cuvelier, M.J. Cash, C. Michon

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 289 KB

english, 2007

18

Effect of processing on droplet cluster structure in emulsion gels

Arjen Bot, Franck P. Duval, Wim G. Bouwman

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 3.39 MB

english, 2007

19

The influence of bovine serum albumin on β-lactoglobulin denaturation, aggregation and gelation

Joseph J. Kehoe, Edwin R. Morris, André Brodkorb

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 430 KB

english, 2007

20

Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions

N. Neirynck, K. Van lent, K. Dewettinck, P. Van der Meeren

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 305 KB

english, 2007

21

Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM

Kristina Helstad, Marilyn Rayner, Ton van Vliet, Marie Paulsson, Petr Dejmek

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 711 KB

english, 2007

22

The modification of the molecular and thermodynamic parameters of the low-DE potato maltodextrin in an aqueous medium through the interactions with anionic small-molecule surfactants

Maria S. Anokhina, Maria G. Semenova, Larisa E. Belyakova, Yurii N. Polikarpov

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 447 KB

english, 2007

23

Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin

Jarunee Loksuwan

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 1.18 MB

english, 2007

24

Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Anita Fechner, Annett Knoth, Inta Scherze, Gerald Muschiolik

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 541 KB

english, 2007

25

Structuring edible oil with lecithin and sorbitan tri-stearate

Mimma Pernetti, Kees van Malssen, Daniel Kalnin, Eckhard Flöter

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 952 KB

english, 2007

26

Food colloids, Montreux, April 2006

Christophe Schmitt, Raffaele Mezzenga

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 79 KB

english, 2007

27

Soy protein–polysaccharides interactions at the air–water interface

Karina D. Martinez, Cecilio Carrera Sanchez, Victor Pizones Ruiz-Henestrosa, Juan M. Rodríguez Patino, Ana M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 250 KB

english, 2007

28

In-situ lecithination of dairy powders in spray-drying for confectionery applications

Anna Millqvist-Fureby, Paul Smith

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 579 KB

english, 2007

29

Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl–methyl–cellulose mixtures at the air-water interface

Oscar E. Pérez, Cecilio Carrera-Sánchez, Juan M. Rodríguez-Patino, Ana M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 867 KB

english, 2007

30

Structural effects on the permeability of whey protein films in an aqueous environment

Igor Bodnár, Arno C. Alting, Maykel Verschueren

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 258 KB

english, 2007

31

Isolation and investigation of emulsifying properties of surface-active substances from rice bran

S.E. Yun, S.T. Hong

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 213 KB

english, 2007

32

Analysis of light scattering data on the sodium caseinate assembly as a response to the interactions with likely charged anionic surfactant

Maria G. Semenova, Larisa E. Belyakova, Yurii N. Polikarpov, Ivana Stankovic, Anna S. Antipova, Maria S. Anokhina

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 371 KB

english, 2007

33

Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system

Gregory Dardelle, Valéry Normand, Marion Steenhoudt, Pierre-Etienne Bouquerand, Marie Chevalier, Pauline Baumgartner

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 583 KB

english, 2007

34

Study of the shear and extensional rheology of casein, waxy maize starch and their mixtures

Philip Shiu-Kin Chan, Jianshe Chen, Rammile Ettelaie, Zerah Law, Stefan Alevisopoulos, Eddy Day, Sam Smith

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 331 KB

english, 2007

35

Bibliography

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 149 KB

english, 2007

36

Calendar

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 141 KB

english, 2007

37

Acid-induced gelation of milk protein concentrates with added pectin: Effect of casein micelle dissociation

Lara Matia-Merino, Harjinder Singh

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 1.53 MB

english, 2007