Volume 28; Issue 1

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Food Hydrocolloids
Volume 28; Issue 1

Food Hydrocolloids

Volume 28; Issue 1

1

Microfluidic production of monodisperse biopolymer particles with reproducible morphology by kinetic control

Sophia Wassén, Elisabeth Rondeau, Kristin Sott, Niklas Lorén, Peter Fischer, Anne-Marie Hermansson

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.23 MB

english, 2012

2

In vitro study of intestinal lipolysis using pH-stat and gas chromatography

Anne Helbig, Erika Silletti, Eefjan Timmerman, Rob J. Hamer, Harry Gruppen

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 548 KB

english, 2012

3

Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated

Antonio Lama-Muñoz, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, Juan Fernández-Bolaños

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.40 MB

english, 2012

4

31P NMR spectroscopic investigations of caseins treated with microbial transglutaminase

Alexander Heber, Silvia Paasch, Claudia Partschefeld, Thomas Henle, Eike Brunner

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.03 MB

english, 2012

5

Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints

Dilek Ercili-Cura, Riitta Partanen, Fiona Husband, Mike Ridout, Adam Macierzanka, Martina Lille, Harry Boer, Raija Lantto, Johanna Buchert, Alan R. Mackie

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 806 KB

english, 2012

6

Antimicrobial lysozyme-containing starch microgel to target and inhibit amylase-producing microorganisms

Yuan Li, Sachin Kadam, Tjakko Abee, Ted M. Slaghek, Johan W. Timmermans, Martien A. Cohen Stuart, Willem Norde, Mieke J. Kleijn

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1009 KB

english, 2012

7

Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

Sara Naji, Seyed M.A. Razavi, Hojjat Karazhiyan

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 483 KB

english, 2012

8

Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

J. Gomez-Estaca, M.P. Balaguer, R. Gavara, P. Hernandez-Munoz

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.33 MB

english, 2012

9

Viscoelastic properties of concentrated aqueous ethanol suspensions of α-zein

Qixin Zhong, Shinya Ikeda

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 639 KB

english, 2012

10

Isolation, characterization and emulsion stabilizing properties of polysaccharides form orchid roots (salep)

N. Georgiadis, C. Ritzoulis, E. Charchari, C. Koukiotis, C. Tsioptsias, C. Vasiliadou

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 722 KB

english, 2012

11

Cross-linking of wheat starch improves the crispness of deep-fried battered food

C. Primo-Martín

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 801 KB

english, 2012

12

Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils

Mehraj Ahmad, Soottawat Benjakul, Thummanoon Prodpran, Tri Winarni Agustini

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1000 KB

english, 2012

13

Retention of selected aroma compounds by gelatine matrices

Triada Zafeiropoulou, Vasiliki Evageliou, Chryssavgi Gardeli, Stavros Yanniotis, Michael Komaitis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 220 KB

english, 2012

14

Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Na-Na Wu, Xu Huang, Xiao-Quan Yang, Jian Guo, Er-Li Zheng, Shou-Wei Yin, Jian-Hua Zhu, Jun-Ru Qi, Xiu-Ting He, Jin-Bo Zhang

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 2.34 MB

english, 2012

15

Stability, solubility, mechanical and barrier properties of cassava starch – Carnauba wax edible coatings to preserve fresh-cut apples

Marcela Chiumarelli, Miriam D. Hubinger

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 990 KB

english, 2012

16

Rheological evaluation of gelatin–xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region

Filiz Altay, Sundaram Gunasekaran

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 898 KB

english, 2012

17

Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids

Amparo López-Rubio, Ester Sanchez, Sabina Wilkanowicz, Yolanda Sanz, Jose Maria Lagaron

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.62 MB

english, 2012

18

Strong polyelectrolyte – Induced mixing in concentrated biopolymer aqueous emulsions

Y.A. Antonov, P. Moldenaers

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.32 MB

english, 2012

19

Physicochemical properties and radical scavenging capacities of pepsin-solubilized collagen from sea cucumber Stichopus japonicus

Bei-wei Zhu, Xiu-ping Dong, Da-yong Zhou, Yang Gao, Jing-feng Yang, Dong-mei Li, Xing-kun Zhao, Ting-ting Ren, Wen-xiu Ye, Hui Tan, Hai-tao Wu, Chenxu Yu

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 477 KB

english, 2012

20

Dilute solution and rheological properties of hyperbranched polysaccharide from Pleurotus tuber-regium sclerotia

Yongzhen Tao, Danhong Feng

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 559 KB

english, 2012

21

Enzyme catalyzed oxidative gelation of sugar beet pectin: Kinetics and rheology

Dayang Norulfairuz Abang Zaidel, Ioannis S. Chronakis, Anne S. Meyer

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.54 MB

english, 2012

22

Cordyceps sinensis decreases TGF-β1 dependent epithelial to mesenchymal transdifferentiation and attenuates renal fibrosis

Xiao Liang Zhang, Liu Bi-Cheng, Saphwan Al-Assaf, Glyn O. Phillips, Aled Owain Phillips

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.66 MB

english, 2012

23

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.41 MB

english, 2012

24

Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

Jun Chen, Rui-Hong Liang, Wei Liu, Cheng-Mei Liu, Ti Li, Zong-Cai Tu, Jie Wan

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.16 MB

english, 2012

25

Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid

Bin Zhang, Qiang Huang, Fa-xing Luo, Xiong Fu

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 785 KB

english, 2012

26

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

Jiyoung Jung, Louise Wicker

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 750 KB

english, 2012

27

Editorial Board

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 55 KB

english, 2012

28

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.27 MB

english, 2012

29

Calendar

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 70 KB

english, 2012

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