Volume 29; Issue 2

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Food Hydrocolloids
Volume 29; Issue 2

Food Hydrocolloids

Volume 29; Issue 2

1

Active chitosan–polyvinyl alcohol films with natural extracts

Sweetie R. Kanatt, M.S. Rao, S.P. Chawla, Arun Sharma

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.33 MB

english, 2012

2

Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels

Sania Maurer, Ann Junghans, Thomas A. Vilgis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.08 MB

english, 2012

3

Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

J.-L. Mession, A. Assifaoui, P. Cayot, R. Saurel

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.35 MB

english, 2012

4

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

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

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 961 KB

english, 2012

5

Exploration of the antioxidant and antimicrobial capacity of two sunflower protein concentrate films with naturally present phenolic compounds

Pablo R. Salgado, M. Elvira López-Caballero, M. Carmen Gómez-Guillén, Adriana N. Mauri, M. Pilar Montero

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 262 KB

english, 2012

6

Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applications

Matthias Knarr, Roland Adden, W.H. Kerr Anderson, Britta Hübner-Keese

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 779 KB

english, 2012

7

Functionality of egg white proteins as affected by high intensity ultrasound

Carolina Arzeni, Oscar E. Pérez, Ana M.R. Pilosof

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.15 MB

english, 2012

8

Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels

Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 454 KB

english, 2012

9

The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces

Lucia Seta, Noemi Baldino, Domenico Gabriele, Francesca R. Lupi, Bruno de Cindio

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.29 MB

english, 2012

10

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

J.L. Ventureira, E.N. Martínez, M.C. Añón

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 684 KB

english, 2012

11

Effect of sodium caseinate on properties and ageing behaviour of corn starch based films

Alberto Jiménez, María José Fabra, Pau Talens, Amparo Chiralt

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 376 KB

english, 2012

12

Whey protein nanoparticles prepared with desolvation with ethanol: Characterization, thermal stability and interfacial behavior

İbrahim Gülseren, Yuan Fang, Milena Corredig

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 977 KB

english, 2012

13

Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures

Muralidharan Nagarajan, Soottawat Benjakul, Thummanoon Prodpran, Ponusa Songtipya, Hideki Kishimura

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 471 KB

english, 2012

14

Rheological characterization of okra pectins

V. Kontogiorgos, I. Margelou, N. Georgiadis, C. Ritzoulis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 653 KB

english, 2012

15

Interactions between pig gastric mucin and sodium caseinate in solutions and in emulsions

C. Ritzoulis, S. Siasios, K.D. Melikidou, C. Koukiotis, C. Vasiliadou, S. Lolakos

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 995 KB

english, 2012

16

Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability

Jiajia Rao, David Julian McClements

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.10 MB

english, 2012

17

Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods

Ying Yang, Christopher Marshall-Breton, Martin E. Leser, Alexander A. Sher, David Julian McClements

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.16 MB

english, 2012

18

Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films

Muhammad Imran, Anne-Marie Revol-Junelles, Noémie René, Majid Jamshidian, Muhammad Javeed Akhtar, Elmira Arab-Tehrany, Muriel Jacquot, Stéphane Desobry

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.31 MB

english, 2012

19

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

G. Manisha, C. Soumya, D. Indrani

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 1.66 MB

english, 2012

20

Editorial Board

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 56 KB

english, 2012

21

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2012

File:

PDF, 1.05 MB

2012

22

Calendar

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 77 KB

english, 2012

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