Volume 33; Issue 1

Main
Food Hydrocolloids
Volume 33; Issue 1

Food Hydrocolloids

Volume 33; Issue 1

1

Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties

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

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 957 KB

english, 2013

2

Response surface methodology for optimization of the mucilage extraction process from Pereskia aculeata Miller

Lima Junior, Fausto Alves, Conceição, Márcia Cavalcante, Vilela de Resende, Jaime, Junqueira, Luciana Affonso, Pereira, Cristina Guimarães, Torres Prado, Mônica Elisabeth

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.26 MB

english, 2013

3

Cold-set gelation of high pressure-treated soybean proteins

Speroni, F., Añón, M.C.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 468 KB

english, 2013

4

Spray-drying encapsulation of mangiferin using natural polymers

de Souza, José Roberto R., Feitosa, Judith P.A., Ricardo, Nágila M.P.S., Trevisan, Maria Teresa S., de Paula, Haroldo Cesar B., Ulrich, Cornelia M., Owen, Robert W.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.23 MB

english, 2013

5

Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development

Blanco-Pascual, N., Fernández-Martín, F., Montero, M.P.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.44 MB

english, 2013

6

Foam properties of algae soluble protein isolate: Effect of pH and ionic strength

Schwenzfeier, Anja, Lech, Frederik, Wierenga, Peter A., Eppink, Michel H.M., Gruppen, Harry

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 379 KB

english, 2013

7

Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques

Cevoli, Chiara, Balestra, Federica, Ragni, Luigi, Fabbri, Angelo

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 470 KB

english, 2013

8

Kappa carrageenan fluid gel material properties. Part 1: Rheology

Garrec, David A., Guthrie, Brian, Norton, Ian T.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 900 KB

english, 2013

9

Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices

Wang, Yingqiang, Zhang, Min, Mujumdar, Arun S.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.25 MB

english, 2013

10

Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions

Zhang, Yue, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 996 KB

english, 2013

11

Foaming and surface properties of casein glycomacropeptide–gelatin mixtures as affected by their interactions in the aqueous phase

Martinez, María J., Pizones Ruiz-Henestrosa, Víctor M., Carrera Sánchez, Cecilio, Rodríguez Patino, Juan M., Pilosof, Ana M.R.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.80 MB

english, 2013

12

Preparation and properties of RS III from waxy maize starch with pullulanase

Shi, Miaomiao, Chen, Yun, Yu, Shujuan, Gao, Qunyu

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 919 KB

english, 2013

13

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

Berton-Carabin, C., Genot, C., Gaillard, C., Guibert, D., Ropers, M.H.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 626 KB

english, 2013

14

Whey protein/alginate beads as carriers of a bioactive component

Wichchukit, S., Oztop, M.H., McCarthy, M.J., McCarthy, K.L.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 672 KB

english, 2013

15

Nanostructural modification of a model homogalacturonan with a novel pectin methylesterase: Effects of pH on nanostructure, enzyme mode of action and substrate functionality

Kim, Yang, Williams, Martin A.K., Galant, Ashley L., Luzio, Gary A., Savary, Brett J., Vasu, Prasanna, Cameron, Randall G.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 753 KB

english, 2013

16

Kappa carrageenan fluid gel material properties. Part 2: Tribology

Garrec, David A., Norton, Ian T.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 895 KB

english, 2013

17

Calendar

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 71 KB

english, 2013

18

Effects of different coagulants on coagulation behavior of acid-induced soymilk

Zhang, Qi, Li, Wei, Feng, Meiqin, Dong, Mingsheng

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 476 KB

english, 2013

19

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 1.14 MB

english, 2013

20

Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum

Sánchez-González, Laura, Quintero Saavedra, Jorge Iván, Chiralt, Amparo

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 310 KB

english, 2013

21

Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel

Vriesmann, Lúcia C., Petkowicz, Carmen L.O.

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 754 KB

english, 2013

22

Editorial Board

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 57 KB

english, 2013

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