Volume 22; Issue 8

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Food Hydrocolloids
Volume 22; Issue 8

Food Hydrocolloids

Volume 22; Issue 8

1

Attractive interactions between selected anionic exopolysaccharides and milk proteins

Maude Girard, Christelle Schaffer-Lequart

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 215 KB

english, 2008

2

Characterisation of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering

Abdelkader HadjSadok, Anne Pitkowski, Taco Nicolai, Lazhar Benyahia, Nadji Moulai-Mostefa

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 219 KB

english, 2008

3

Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing

I. Mandala, A. Kapetanakou, A. Kostaropoulos

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 727 KB

english, 2008

4

Synthesis and partial characterization of octenylsuccinic starch from Phaseolus lunatus

M. Segura-Campos, L. Chel-Guerrero, D. Betancur-Ancona

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 323 KB

english, 2008

5

Thermomechanical properties of biodegradable films based on blends of gelatin and poly(vinyl alcohol)

Oscar Mendieta-Taboada, Paulo José do A. Sobral, Rosemary A. Carvalho, Ana Mônica B.Q. Habitante

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 595 KB

english, 2008

6

Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties

G. Spahn, R. Baeza, L.G. Santiago, A.M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 209 KB

english, 2008

7

Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

Judith A. Piermaria, Mariano L. de la Canal, Analía G. Abraham

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 434 KB

english, 2008

8

Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic

Takahiro Funami, Makoto Nakauma, Sakie Noda, Sayaka Ishihara, Iwao Asai, Naoyoshi Inouchi, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 444 KB

english, 2008

9

Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality

N. Noronha, E. Duggan, G.R. Ziegler, E.D. O’Riordan, M. O’Sullivan

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 990 KB

english, 2008

10

Molecular flexibility of citrus pectins by combined sedimentation and viscosity analysis

Gordon A. Morris, José García de al Torre, Alvaro Ortega, Jonathan Castile, Alan Smith, Stephen E. Harding

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 682 KB

english, 2008

11

Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study

Wanlop Chanasattru, Eric A. Decker, D. Julian McClements

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 269 KB

english, 2008

12

Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Yongkang Luo, Huixing Shen, Daodong Pan, Guanhao Bu

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 504 KB

english, 2008

13

Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

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

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 879 KB

english, 2008

14

Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch

J.Y. Zuo, Y. Hemar, S. Hewitt, A. Saunders

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1015 KB

english, 2008

15

Gel texture and chain structure of amylomaltase-modified starches compared to gelatin

Michael Riis Hansen, Andreas Blennow, Sven Pedersen, Lars Nørgaard, Søren B. Engelsen

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 573 KB

english, 2008

16

Characterization of α-carrageenan solution behavior by field-flow fractionation and multiangle light scattering

Angelique Bourgoin, Earl Zablackis, Janet B. Poli

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 281 KB

english, 2008

17

Quantification of a 3D structural evolution of food composites under large deformations using microrheology

Ladislava van den Berg, H. Jan Klok, Ton van Vliet, Erik van der Linden, Martinus A.J.S. van Boekel, Fred van de Velde

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 2.43 MB

english, 2008

18

Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media

C.O. Eromosele, L.A. Arogundade, I.C. Eromosele, O. Ademuyiwa

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 445 KB

english, 2008

19

Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples

Michael A. Pollard, Roger Kelly, Peter A. Fischer, Erich J. Windhab, Barbara Eder, Renato Amadò

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 780 KB

english, 2008

20

Editorial Board

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1.50 MB

english, 2008

21

Using fish gelatin and pectin to make a low-fat spread

L.H. Cheng, B.L. Lim, K.H. Chow, S.M. Chong, Y.C. Chang

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 538 KB

english, 2008

22

Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

Hongshun Yang, Yifen Wang, Peng Zhou, Joe M. Regenstein

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1.00 MB

english, 2008

23

Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

Jerzy Stangierski, Hanna Maria Baranowska, Ryszard Rezler, Jacek Kijowski

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 232 KB

english, 2008

24

Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer

Chien-Hsien Chen, Lih-Shiuh Lai

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 2.13 MB

english, 2008

25

Erratum to “Dynamic adsorption of beta-casein at the gas–liquid interface” [Food Hydrocolloids 20 (2006) 299–304]

C.M. Phan, A.V. Nguyen, G.M. Evans

Journal:

Food Hydrocolloids

Year:

2008

File:

PDF, 75 KB

2008

26

Bibliography

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1.58 MB

english, 2008

27

Calendar

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1.53 MB

english, 2008

28

Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot

A. Casariego, B.W.S. Souza, A.A. Vicente, J.A. Teixeira, L. Cruz, R. Díaz

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 1.45 MB

english, 2008