Volume 25; Issue 6

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Food Hydrocolloids
Volume 25; Issue 6

Food Hydrocolloids

Volume 25; Issue 6

1

Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt

Tuba Şanlı, Emel Sezgin, Orgun Deveci, Ebru Şenel, Mehlika Benli

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 735 KB

english, 2011

2

Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans

M.M. Farouk, D.A. Frost, G. Krsinic, G. Wu

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.87 MB

english, 2011

3

Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

Helene Andersson, Camilla Öhgren, Daniel Johansson, Magda Kniola, Mats Stading

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.88 MB

english, 2011

4

Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases

Sinan C. Emek, Hans -Erik Åkerlund, Maria Clausén, Lena Ohlsson, Björn Weström, Charlotte Erlanson-Albertsson, Per-Åke Albertsson

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1002 KB

english, 2011

5

Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection

S.B. Doherty, V.L. Gee, R.P. Ross, C. Stanton, G.F. Fitzgerald, A. Brodkorb

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.27 MB

english, 2011

6

Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability

Xiao-Ying Qv, Zhi-Ping Zeng, Jian-Guo Jiang

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.12 MB

english, 2011

7

Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films

J. Gómez-Estaca, M.C. Gómez-Guillén, F. Fernández-Martín, P. Montero

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 846 KB

english, 2011

8

αs-casein inhibits the pressure-induced aggregation of β-lactoglobulin through its molecular chaperone-like properties

Jin-Song He, Songming Zhu, Tai-Hua Mu, Yong Yu, Jianping Li, Norihiro Azuma

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 539 KB

english, 2011

9

Properties and sorption studies of polyethylene oxide–starch blended films

R.S. Jagadish, Baldev Raj

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 784 KB

english, 2011

10

Polyoxyethylene alkyl and nonyl phenol ethers complexation with potato starch

Juan F. Martínez-Gallegos, Vicente Bravo-Rodríguez, Encarnación Jurado-Alameda, Ana I. García-López

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 382 KB

english, 2011

11

The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures

Cosmin M. Beliciu, Carmen I. Moraru

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.03 MB

english, 2011

12

Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films

M.J. Fabra, A. Hambleton, P. Talens, F. Debeaufort, A. Chiralt

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 471 KB

english, 2011

13

Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

Amparo Arocas, Teresa Sanz, María Isabel Hernando, Susana M. Fiszman

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 2.11 MB

english, 2011

14

Influences of pH and electrolyte on the rheological properties of aqueous solution of exopolysaccharide secreted by a deep-sea mesophilic bacterium

Haiping Li, Wanguo Hou

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 485 KB

english, 2011

15

Starch retrogradation determined by differential thermal analysis (DTA)

Yaoqi Tian, Xueming Xu, Zhengjun Xie, Jianwei Zhao, Zhengyu Jin

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 266 KB

english, 2011

16

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

Benjamin T. Wong, Li Day, Mary Ann Augustin

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.03 MB

english, 2011

17

Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures

Esra Çakır, E. Allen Foegeding

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 864 KB

english, 2011

18

Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films

Pablo R. Salgado, Graciela B. Fernández, Silvina R. Drago, Adriana N. Mauri

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 524 KB

english, 2011

19

Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil

Jiajia Rao, David Julian McClements

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 861 KB

english, 2011

20

Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. I. Optimisation using response surface methodology

L.Y. Teng, N.L. Chin, Y.A. Yusof

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 718 KB

english, 2011

21

Oil-in-water emulsions stabilized by chitin nanocrystal particles

Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou, Costas G. Biliaderis

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 988 KB

english, 2011

22

FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds

Eva Gómez-Ordóñez, Pilar Rupérez

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 353 KB

english, 2011

23

Isolation and characterization of acid and pepsin-solubilized collagens from the skin of balloon fish (Diodon holocanthus)

Yu-Ru Huang, Chyuan-Yuan Shiau, Hui-Huang Chen, Bi-Chin Huang

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 377 KB

english, 2011

24

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

Chr. Ian E. Ciron, Vivian L. Gee, Alan L. Kelly, Mark A.E. Auty

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 625 KB

english, 2011

25

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

Karina D. Martínez, Vykundeshwari Ganesan, Ana M.R. Pilosof, Federico M. Harte

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 206 KB

english, 2011

26

Lubricating properties of human whole saliva as affected by β-lactoglobulin

B. Vardhanabhuti, P.W. Cox, I.T. Norton, E.A. Foegeding

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 689 KB

english, 2011

27

Crayfish protein isolated gels. A study of pH influence

Alberto Romero, Felipe Cordobés, Antonio Guerrero, María Cecilia Puppo

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.20 MB

english, 2011

28

Decrease of available lysine in thermally treated gelatin followed by LC–UV: Influence on molar mass and ability to helixes’ formation

Khalid Rbii, Frédéric Violleau, Noëlle Brambati, Anne-Marie Buchert, Olivier Surel

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 248 KB

english, 2011

29

Modulation of rheological properties by heat-induced aggregation of whey protein solution

Nanik Purwanti, Mary Smiddy, Atze Jan van der Goot, Renko de Vries, Arno Alting, Remko Boom

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 638 KB

english, 2011

30

Editorial Board

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 54 KB

english, 2011

31

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2011

File:

PDF, 1.16 MB

2011

32

Calendar

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 67 KB

english, 2011

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