Volume 23; Issue 3

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Food Hydrocolloids
Volume 23; Issue 3

Food Hydrocolloids

Volume 23; Issue 3

1

High viscosity of hydrocolloid from leaves of Corchorus olitorius L.

Eiji Yamazaki, Osamu Kurita, Yasuki Matsumura

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 298 KB

english, 2009

2

Heat-induced gel formation of plasma proteins: New insights by FTIR 2D correlation spectroscopy

E. Saguer, P. Alvarez, J. Sedman, H.S. Ramaswamy, A.A. Ismail

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 669 KB

english, 2009

3

Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification

Ai Mey Chuah, Takashi Kuroiwa, Isao Kobayashi, Mitsutoshi Nakajima

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 968 KB

english, 2009

4

Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

B.E. Meza, R.A. Verdini, A.C. Rubiolo

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 266 KB

english, 2009

5

Rheological properties of rice pasta dough supplemented with proteins and gums

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 468 KB

english, 2009

6

The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels

Saskia de Jong, H. Jan Klok, Fred van de Velde

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 1.38 MB

english, 2009

7

Isolation and viscometric characterization of hydrocolloids from mulberry (Morus alba L.) leaves

Hsiang-Yun Lin, Lih-Shiuh Lai

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 555 KB

english, 2009

8

Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure

Rosa Chicón, Josefina Belloque, Elena Alonso, Rosina López-Fandiño

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 380 KB

english, 2009

9

Rheological behavior of heat-induced wheat gliadin gel

Shaomin Sun, Yihu Song, Qiang Zheng

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 263 KB

english, 2009

10

Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes

Uri Lesmes, Shahar H. Cohen, Yizhak Shener, Eyal Shimoni

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 592 KB

english, 2009

11

Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

Seddik Khalloufi, Milena Corredig, H. Douglas Goff, Marcela Alexander

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 532 KB

english, 2009

12

Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties

Alessandro Angioloni, Concha Collar

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 424 KB

english, 2009

13

Rheological behaviour of pullulanase-treated guar galactomannan on co-gelation with xanthan

M.S. Shobha, R.N. Tharanathan

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 405 KB

english, 2009

14

Chitosan coating for the protection of amino acids that were entrapped within hydrogenated fat

Ying-Wei Chiang, Tzu-Hsien Wang, Wen-Chien Lee

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 245 KB

english, 2009

15

Influence of the overall charge and local charge density of pectin on the complex formation between pectin and β-lactoglobulin

Bram L.H.M. Sperber, Henk A. Schols, Martien A. Cohen Stuart, Willem Norde, Alphons G.J. Voragen

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 396 KB

english, 2009

16

Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups

R. Lutz, A. Aserin, L. Wicker, N. Garti

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 601 KB

english, 2009

17

Effects of reverse CO2 acidification cycles, calcium supplementation, pH adjustment and chilled storage on physico-chemical and rennet coagulation properties of reconstituted low- and medium-heat skim milk powders

Abdul H. Klandar, Dominique Chevalier-Lucia, Alain Lagaude

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 498 KB

english, 2009

18

Investigation of alginate beads for gastro-intestinal functionality, Part 1: In vitro characterisation

Phillippa Rayment, Peter Wright, Caroline Hoad, Elisabetta Ciampi, David Haydock, Penny Gowland, Michael F. Butler

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 424 KB

english, 2009

19

Mechanical properties of κ-carrageenan in high concentration of sugar solutions

C. Loret, P. Ribelles, L. Lundin

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 651 KB

english, 2009

20

Investigation of alginate beads for gastro-intestinal functionality, Part 2: In vivo characterisation

Caroline Hoad, Phillippa Rayment, Eleanor Cox, Peter Wright, Michael Butler, Robin Spiller, Penny Gowland

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 395 KB

english, 2009

21

Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception

Monique H. Vingerhoeds, Erika Silletti, Jolan de Groot, Raymond G. Schipper, George A. van Aken

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 3.37 MB

english, 2009

22

Microstructure and optical properties of sodium caseinate films containing oleic acid–beeswax mixtures

Maria José Fabra, Pau Talens, Amparo Chiralt

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 829 KB

english, 2009

23

Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins

Hongshun Yang, Yifen Wang

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 753 KB

english, 2009

24

Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception

Anke M. Janssen, Anne M. van de Pijpekamp, Dorothée Labiausse

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 886 KB

english, 2009

25

The influence of the storage conditions heat and humidity on conformation, state transitions and degradation behaviour of dried pectins

Ulrike Einhorn-Stoll, Herbert Kunzek

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 572 KB

english, 2009

26

Characterisation of dairy emulsions by NMR and rheological techniques

Domenico Gabriele, Massimo Migliori, Rosa Di Sanzo, Cesare Oliviero Rossi, Silvestro A. Ruffolo, Bruno de Cindio

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 673 KB

english, 2009

27

Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization

Judith Araceli Piermaria, Adriana Pinotti, María Alejandra Garcia, Analía Graciela Abraham

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 339 KB

english, 2009

28

Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch

Aiqian Ye, Sheelagh Hewitt

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 526 KB

english, 2009

29

Isolation and characterization of galactomannan from Dimorphandra gardneriana Tul. seeds as a potential guar gum substitute

Pablyana L.R. Cunha, Ícaro G.P. Vieira, Ângela M.C. Arriaga, R.C.M. de Paula, Judith P.A. Feitosa

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 314 KB

english, 2009

30

Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films

D. Phan The, F. Debeaufort, A. Voilley, D. Luu

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 487 KB

english, 2009

31

Persistence of oral coatings of CMC and starch-based custard desserts

René A. de Wijk, Christiaan Kapper, Peter Borsboom, Jon F. Prinz

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 229 KB

english, 2009

32

Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions

A. Lazaridou, C.G. Biliaderis

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 450 KB

english, 2009

33

Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

A. Arocas, T. Sanz, S.M. Fiszman

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 423 KB

english, 2009

34

Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies

Seyed M.A. Razavi, Hojjat Karazhiyan

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 325 KB

english, 2009

35

Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area

P. Fernandez-Saiz, J.M. Lagaron, M.J. Ocio

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 373 KB

english, 2009

36

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

A. Ashwini, R. Jyotsna, D. Indrani

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 681 KB

english, 2009

37

Effect of water uptake on amorphous inulin properties

Sébastien N. Ronkart, Michel Paquot, Christian Fougnies, Claude Deroanne, Christophe S. Blecker

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 488 KB

english, 2009

38

Modification of psyllium polysaccharides for use in oral insulin delivery

Baljit Singh, Nirmala Chauhan

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 342 KB

english, 2009

39

Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

A. Román-Guerrero, J. Orozco-Villafuerte, J.P. Pérez-Orozco, F. Cruz-Sosa, R. Jiménez-Alvarado, E.J. Vernon-Carter

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 342 KB

english, 2009

40

Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films

Chien-Hsien Chen, Wen-Shiuh Kuo, Lih-Shiuh Lai

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 1.41 MB

english, 2009

41

Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures

Chengang Ren, Lu Tang, Min Zhang, Shuntang Guo

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 425 KB

english, 2009

42

Electrically treated composite FILMS based on chitosan and methylcellulose blends

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

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 592 KB

english, 2009

43

Light scattering study of sodium caseinate + dextran sulfate in aqueous solution: Relationship to emulsion stability

Maria G. Semenova, Larisa E. Belyakova, Yurii N. Polikarpov, Anna S. Antipova, Eric Dickinson

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 436 KB

english, 2009

44

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

A.A. Karim, Rajeev Bhat

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 301 KB

english, 2009

45

Physico-chemical and film forming properties of giant squid (Dosidicus gigas) gelatin

B. Giménez, J. Gómez-Estaca, A. Alemán, M.C. Gómez-Guillén, M.P. Montero

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 292 KB

english, 2009

46

Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

S. Drusch, S. Berg, M. Scampicchio, Y. Serfert, V. Somoza, S. Mannino, K. Schwarz

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 288 KB

english, 2009

47

Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures

V. Kontogiorgos, S.M. Tosh, P.J. Wood

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 1.16 MB

english, 2009

48

Valencia PME isozymes create charge modified pectins with distinct calcium sensitivity and rheological properties

Yookyung Kim, Louise Wicker

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 303 KB

english, 2009

49

Linear viscoelasticity and microstructure of heat-induced crayfish protein isolate gels

Alberto Romero, Felipe Cordobés, Ma Cecilia Puppo, Álvaro Villanueva, Justo Pedroche, Antonio Guerrero

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 741 KB

english, 2009

50

Effect of protein composition on the rheological properties of acid-induced whey protein gels

Ladan Rabiey, Michel Britten

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 516 KB

english, 2009

51

The impact of resistant starch on characteristics of gluten-free dough and bread

Jarosław Korus, Mariusz Witczak, Rafał Ziobro, Lesław Juszczak

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 340 KB

english, 2009

52

Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains

Arno C. Alting, Fred van de Velde, Marja W. Kanning, Maurits Burgering, Leo Mulleners, Arjen Sein, Piet Buwalda

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 606 KB

english, 2009

53

Macromolecular complexes of the main storage protein of Vicia faba seeds with sulfated polysaccharide

Y.A. Antonov, Takahiro Sato

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 789 KB

english, 2009

54

Effects of various plasticizers on mechanical and water vapor barrier properties of gelatin films

Na Cao, Xinmin Yang, Yuhua Fu

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 273 KB

english, 2009

55

Effect of finger millet (Eleusine coracana, Indaf-15) malt esterases on the functional characteristics of non-starch polysaccharides

G. Madhavi Latha, G. Muralikrishna

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 415 KB

english, 2009

56

Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

M. Cortés-Muñoz, D. Chevalier-Lucia, E. Dumay

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 1.16 MB

english, 2009

57

Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

Xianghong Li, Yunhui Cheng, Cuiping Yi, Yufei Hua, Cheng Yang, Steve Cui

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 500 KB

english, 2009

58

The influence of hydrophobic substances on water vapor permeability of fish gelatin films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)

Katarzyna Sztuka, Ilona Kołodziejska

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 122 KB

english, 2009

59

Effect of phenolic compounds on the properties of porcine plasma protein-based film

Pornpot Nuthong, Soottawat Benjakul, Thummanoon Prodpran

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 297 KB

english, 2009

60

Analysis of aged gelatin by AFlFFF-MALS: Identification of high molar mass components and their influence on solubility

Khalid Rbii, Frédéric Violleau, Sylviane Guedj, Olivier Surel

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 592 KB

english, 2009

61

Rheological properties of Cedrela odorata gum exudate aqueous dispersions

Fernando Rincón, José Muñoz, Gladys León de Pinto, M.C. Alfaro, Nuria Calero

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 372 KB

english, 2009

62

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

Agnieszka Chojnicka, Guido Sala, Cornelus G. de Kruif, Fred van de Velde

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 526 KB

english, 2009

63

Starch–fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems

G. Ravindran, L. Matia-Merino

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 403 KB

english, 2009

64

Editorial Board

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 34 KB

english, 2009

65

Bibliography

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 164 KB

english, 2009

66

Calendar

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 78 KB

english, 2009

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