Volume 32; Issue 2

Main
Food Hydrocolloids
Volume 32; Issue 2

Food Hydrocolloids

Volume 32; Issue 2

1

Water-based nano-sized chitin and chitosan as seafood additive through a case study of Pacific white shrimp (Litopenaeus vannamei)

Chantarasataporn, Patomporn, Yoksan, Rangrong, Visessanguan, Wonnop, Chirachanchai, Suwabun

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.08 MB

english, 2013

2

Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

Chung, Cheryl, Degner, Brian, McClements, David Julian

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 751 KB

english, 2013

3

Comparing physico-mechanical and thermal properties of alginate nanocomposite films reinforced with organic and/or inorganic nanofillers

Abdollahi, Mehdi, Alboofetileh, Mehdi, Rezaei, Masoud, Behrooz, Rabi

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.07 MB

english, 2013

4

Calcium cation triggers and accelerates the gelation of high methoxy pectin

Yang, Ying, Zhang, Genyi, Hong, Yan, Gu, Zhengbiao, Fang, Fang

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 257 KB

english, 2013

5

Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties

Renou, Frédéric, Petibon, Odile, Malhiac, Catherine, Grisel, Michel

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 794 KB

english, 2013

6

Interfacial cross-linking of β-casein changes the structure of the adsorbed layer

Partanen, Riitta, Forssell, Pirkko, Mackie, Alan, Blomberg, Eva

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 354 KB

english, 2013

7

Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections

Sessler, Tobias, Weiss, Jochen, Vodovotz, Yael

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 650 KB

english, 2013

8

Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Kasinos, M., Sabatino, P., Vanloo, B., Gevaert, K., Martins, J.C., Van der Meeren, P.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 444 KB

english, 2013

9

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Ronda, Felicidad, Pérez-Quirce, Sandra, Angioloni, Alessandro, Collar, Concha

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 721 KB

english, 2013

10

Effects of bleaching on characteristics and gelling property of gelatin from splendid squid (Loligo formosana) skin

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

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 273 KB

english, 2013

11

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Ziobro, Rafał, Witczak, Teresa, Juszczak, Lesław, Korus, Jarosław

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 338 KB

english, 2013

12

Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer

Winuprasith, Thunnalin, Suphantharika, Manop

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.41 MB

english, 2013

13

Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applications

Balcão, Victor M., Costa, Carla I., Matos, Carla M., Moutinho, Carla G., Amorim, Manuela, Pintado, Manuela E., Gomes, Ana P., Vila, Marta M., Teixeira, José A.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 541 KB

english, 2013

14

The core carbohydrate structure of Acacia seyal var. seyal (Gum arabic)

Nie, Shao-Ping, Wang, Cathy, Cui, Steve W., Wang, Qi, Xie, Ming-Yong, Phillips, Glyn O.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 833 KB

english, 2013

15

Effects of plasticizer concentration and type on moisture content in gelatin films

Bergo, P., Moraes, I.C.F., Sobral, P.J.A.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 465 KB

english, 2013

16

β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound

Hosseini, Seyed Mohammad Hashem, Emam-Djomeh, Zahra, Razavi, Seyed Hadi, Moosavi-Movahedi, Ali Akbar, Saboury, Ali Akbar, Atri, Maliheh Sadat, Van der Meeren, Paul

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 504 KB

english, 2013

17

Comparative performance of milk proteins and their emulsions under dynamic in vitro adult and infant gastric digestion

Shani-Levi, Carmit, Levi-Tal, Sharon, Lesmes, Uri

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1018 KB

english, 2013

18

Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan

Farouk, M.M., Francoise, É., Frost, D.A., Wu, G.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 806 KB

english, 2013

19

Ultra high pressure homogenized soy flour for tofu making

Liu, Hsiao-Hui, Chien, John-Tung, Kuo, Meng-I

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.72 MB

english, 2013

20

Physicochemical properties and in vitro digestion of starches from different Dioscorea plants

Jiang, Qianqian, Gao, Wenyuan, Shi, Yanpeng, Li, Xia, Wang, Haiyang, Huang, Luqi, Xiao, Peigen

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 761 KB

english, 2013

21

pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties

Silva, Naaman Nogueira, Piot, Michel, de Carvalho, Antonio Fernandes, Violleau, Frédéric, Fameau, Anne-Laure, Gaucheron, Frédéric

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 764 KB

english, 2013

22

The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

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

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 832 KB

english, 2013

23

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.58 MB

english, 2013

24

Editorial Board

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 55 KB

english, 2013

25

Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature

Cengiz, Ebubekir, Dogan, Mahmut, Karaman, Safa

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 480 KB

english, 2013

26

Calendar

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 71 KB

english, 2013

27

Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants

Oujifard, Amin, Benjakul, Soottawat, Prodpran, Thummanoon, Seyfabadi, Jafar

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 624 KB

english, 2013

28

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Farshchi, Amin, Ettelaie, Rammile, Holmes, Melvin

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1023 KB

english, 2013

29

Interfacial properties of crayfish protein isolate/chitosan mixed films

Romero, Alberto, Verwijlen, Tom, Guerrero, Antonio, Vermant, Jan

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 698 KB

english, 2013

30

The physicochemical properties of swelled maize starch granules complexed with lauric acid

Chang, Fengdan, He, Xiaowei, Huang, Qiang

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 828 KB

english, 2013

31

Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein

George, Paul, Kasapis, Stefan, Bannikova, Anna, Mantri, Nitin, Palmer, Martin, Meurer, Barbara, Lundin, Leif

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 775 KB

english, 2013

32

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Hu, Hao, Li-Chan, Eunice C.Y., Wan, Li, Tian, Ming, Pan, Siyi

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 910 KB

english, 2013

33

Surface properties and bulk rheology of Sterculia apetala gum exudate dispersions

Pérez-Mosqueda, L.M., Ramírez, P., Alfaro, M.C., Rincón, F., Muñoz, J.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 402 KB

english, 2013

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