Volume 27; Issue 2

Main
Food Hydrocolloids
Volume 27; Issue 2

Food Hydrocolloids

Volume 27; Issue 2

1

Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

Andrea K. Stone, Michael T. Nickerson

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 516 KB

english, 2012

2

Thermodynamics of meat proteins

R.G.M. van der Sman

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 364 KB

english, 2012

3

Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization

Yan Li, Jinkai Zheng, Hang Xiao, David Julian McClements

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.49 MB

english, 2012

4

Bioinformatics predicts diverse Aspergillus hydrophobins with novel properties

Karen A. Littlejohn, Paul Hooley, Phil W. Cox

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.92 MB

english, 2012

5

Influence of pectin modification on water binding properties

Ulrike Einhorn-Stoll, Hyoe Hatakeyama, Tatsuko Hatakeyama

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.27 MB

english, 2012

6

N,N,N-trimethyl chitosan nanoparticles as a vitamin carrier system

Douglas de Britto, Márcia R. de Moura, Fauze A. Aouada, Luiz H.C. Mattoso, Odílio B.G. Assis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.30 MB

english, 2012

7

Role of sepiolite in the release of active compounds from gelatin–egg white films

B. Giménez, M.C. Gómez-Guillén, M.E. López-Caballero, J. Gómez-Estaca, P. Montero

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 920 KB

english, 2012

8

Hydroxypropylmethylcellulose–β-lactoglobulin mixtures at the oil–water interface. Bulk, interfacial and emulsification behavior as affected by pH

Nerina A. Camino, Cecilio Carrera Sanchez, Juan M. Rodríguez Patino, Ana M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.08 MB

english, 2012

9

The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements

Steven Le Feunteun, Minale Ouethrani, François Mariette

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 477 KB

english, 2012

10

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

Xiangjin Fu, Khizar Hayat, Zhonghai Li, Qinlu Lin, Shiying Xu, Shuiping Wang

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 774 KB

english, 2012

11

New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein

S. Drusch, Y. Serfert, A. Berger, M.Q. Shaikh, K. Rätzke, V. Zaporojtchenko, K. Schwarz

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 284 KB

english, 2012

12

Fabrication, characterization, and cytotoxicity evaluation of cranberry procyanidins-zein nanoparticles

Tao Zou, Zheng Li, Susan S. Percival, Suzanna Bonard, Liwei Gu

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 774 KB

english, 2012

13

Comparison of polysaccharide degradations by dynamic high-pressure homogenization

A. Villay, F. Lakkis de Filippis, L. Picton, D. Le Cerf, C. Vial, P. Michaud

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 701 KB

english, 2012

14

Starch modified by high-pressure homogenisation of the pastes – Some structural and physico-chemical aspects

Joanna Le Thanh-Blicharz, Grażyna Lewandowicz, Wioletta Błaszczak, Krystyna Prochaska

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.21 MB

english, 2012

15

Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

Bartolomeu W.S. Souza, Miguel A. Cerqueira, Ana I. Bourbon, Ana C. Pinheiro, Joana T. Martins, José A. Teixeira, Manuel A. Coimbra, António A. Vicente

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 426 KB

english, 2012

16

Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)

Yanshun Xu, Wenshui Xia, Qixing Jiang, Shengqi Rao

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 622 KB

english, 2012

17

Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

Liya Liu, Qiangzhong Zhao, Tongxun Liu, Zhao Long, Jing Kong, Mouming Zhao

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 827 KB

english, 2012

18

Stability and release properties of double emulsions for food applications

Lanny Sapei, Muhammad Ali Naqvi, Dérick Rousseau

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.20 MB

english, 2012

19

Enzymatic synthesis of sugar esters and their potential as surface-active stabilizers of coconut milk emulsions

Nair do Amaral Sampaio Neta, José Cleiton Sousa dos Santos, Soraya de Oliveira Sancho, Sueli Rodrigues, Luciana Rocha Barros Gonçalves, Ligia R. Rodrigues, José A. Teixeira

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 619 KB

english, 2012

20

Formation and characterization of shellac-hydroxypropyl methylcellulose composite films

Youngjae Byun, Amanda Ward, Scott Whiteside

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 767 KB

english, 2012

21

The gelatinization and retrogradation of cornstarch gels in the presence of citric acid

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 219 KB

english, 2012

22

Extraction and partial characterization of Solanum lycocarpum pectin

D.F. Torralbo, K.A. Batista, M.C.B. Di-Medeiros, K.F. Fernandes

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 256 KB

english, 2012

23

Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins

F. Tamm, G. Sauer, M. Scampicchio, S. Drusch

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 543 KB

english, 2012

24

Fabrication, characterization and lipase digestibility of food-grade nanoemulsions

Elizabeth Troncoso, José Miguel Aguilera, David Julian McClements

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 666 KB

english, 2012

25

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Séverine Desplanques, Frédéric Renou, Michel Grisel, Catherine Malhiac

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 737 KB

english, 2012

26

Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

Brittney N. Pietrowski, Reza Tahergorabi, Jacek Jaczynski

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 384 KB

english, 2012

27

Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids

Makoto Nakauma, Rie Tanaka, Sayaka Ishihara, Takahiro Funami, Katsuyoshi Nishinari

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 710 KB

english, 2012

28

Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking

Xiang Dong Sun, Susan D. Arntfield

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 678 KB

english, 2012

29

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

Ana Carolina Mosca, João Almeida Rocha, Guido Sala, Fred van de Velde, Markus Stieger

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 971 KB

english, 2012

30

Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

Marta Corzo-Martínez, Cecilio Carrera Sánchez, F. Javier Moreno, Juan M. Rodríguez Patino, Mar Villamiel

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.28 MB

english, 2012

31

A film of alginate plus salt as an edible susceptor in microwaveable food

A. Albert, A. Salvador, S.M. Fiszman

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 728 KB

english, 2012

32

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

K.N. Ryan, B. Vardhanabhuti, D.P. Jaramillo, J.H. van Zanten, J.N. Coupland, E.A. Foegeding

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 636 KB

english, 2012

33

Editorial Board

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 54 KB

english, 2012

34

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.56 MB

english, 2012

35

Calendar

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 71 KB

english, 2012

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