Volume 34

Food Hydrocolloids

Volume 34

1

The influence of oil droplets on the phase separation of protein–polysaccharide mixtures

Hanazawa, Tomohito, Murray, Brent S.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 4.16 MB

english, 2014

2

Dilational surface viscoelasticity of protein solutions. Impact of urea

Mikhailovskaya, A.A., Noskov, B.A., Nikitin, E.A., Lin, S.-Y., Loglio, G., Miller, R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 563 KB

english, 2014

3

Stability mechanisms of liquid water-in-oil emulsions

Ushikubo, F.Y., Cunha, R.L.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.25 MB

english, 2014

4

Effect of bulk viscosity and surface tension kinetics on structure of foam generated at the pilot scale

Eugénie, Séguineau de Préval, Fabrice, Ducept, Gérard, Cuvelier, Samir, Mezdour

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 323 KB

english, 2014

5

Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology

Akhtar, Mahmood, Murray, Brent S., Afeisume, Ehihumeme I., Khew, Shiow H.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 553 KB

english, 2014

6

Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions

Nobuhara, Tatsunori, Matsumiya, Kentaro, Nambu, Yuko, Nakamura, Akihiro, Fujii, Nanae, Matsumura, Yasuki

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 841 KB

english, 2014

7

Interactions between sodium oleate and α-lactalbumin: The effect of temperature and concentration on complex formation

Kehoe, Joseph J., Brodkorb, André

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1007 KB

english, 2014

8

Effect of calcium ions on both the co-assembly of αs-casein with soy phosphatidylcholine and the novel functionality of their complex particles

Semenova, M.G., Anokhina, M.S., Antipova, A.S., Belyakova, L.E., Polikarpov, Yu. N.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 603 KB

english, 2014

9

Composition and structure of interface impacts texture of O/W emulsions

Surel, C., Foucquier, J., Perrot, N., Mackie, A., Garnier, C., Riaublanc, A., Anton, M.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.20 MB

english, 2014

10

Evaluation of long-term stability of milk beverages by a novel method for rapid determination of aggregation forces between colloidal particles

Matsumiya, Kentaro, Inoue, Takashi, Niida, Joju, Katagiri, Takao, Nishizu, Takahisa, Matsumura, Yasuki

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 831 KB

english, 2014

11

Combined effects of temperature and elasticity on phase separation in mixtures of κ-carragheenan and β-lactoglobulin aggregates

Trong Bach, Nguyen, Phan-Xuan, Tuan, Benyahia, Lazhar, Nicolai, Taco

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 534 KB

english, 2014

12

Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium

Gorji, Sara Ghorbani, Gorji, Elham Ghorbani, Mohammadifar, Mohammad Amin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.14 MB

english, 2014

13

Exceptional heat stability of high protein content dispersions containing whey protein particles

Sağlam, Dilek, Venema, Paul, de Vries, Renko, van der Linden, Erik

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.82 MB

english, 2014

14

Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions

Gülseren, İbrahim, Corredig, Milena

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 764 KB

english, 2014

15

The 14th Food Colloids Conference

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 117 KB

english, 2014

16

Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

Rønholt, S., Kirkensgaard, J.J.K., Mortensen, K., Knudsen, J.C.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.43 MB

english, 2014

17

Obituary: Pieter Walstra, 1931–2012

van Boekel, Tiny, Dickinson, Eric, van Vliet, Ton

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 121 KB

english, 2014

18

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 3.39 MB

english, 2014

19

Interfacial rheology and stability of air bubbles stabilized by mixtures of hydrophobin and β-casein

Burke, Joanne, Cox, Andrew, Petkov, Jordan, Murray, Brent S.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.40 MB

english, 2014

20

Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products

Kasinos, M., Tran Le, T., Van der Meeren, P.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 593 KB

english, 2014

21

Evidence of negative surface pressure induced by β-lactoglobulin and β-casein at water/air interface

Ulaganathan, V., Fainerman, V.B., Gochev, G., Aksenenko, E.V., Gunes, D.Z., Gehin-Delval, C., Miller, R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 590 KB

english, 2014

22

Effect of β-casein on surface activity of Quillaja bark saponin at fluid/fluid interfaces

Wojciechowski, Kamil, Kezwon, Aleksandra, Lewandowska, Joanna, Marcinkowski, Kuba

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.53 MB

english, 2014

23

Evaluation of the effect of homogenization energy input on the enclosed water volume of concentrated W/O/W emulsions by low-resolution T2-relaxometry

Vermeir, Lien, Sabatino, Paolo, Balcaen, Mathieu, Van Ranst, Gijs, Van der Meeren, Paul

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 590 KB

english, 2014

24

Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions

Phan-Xuan, Tuan, Durand, Dominique, Nicolai, Taco, Donato, Laurence, Schmitt, Christophe, Bovetto, Lionel

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1012 KB

english, 2014

25

Interactions between casein layers adsorbed on hydrophobic surfaces from self consistent field theory: κ-casein versus para-κ-casein

Ettelaie, Rammile, Khandelwal, Niharika, Wilkinson, Rosemary

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.09 MB

english, 2014

26

Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by Synchrotron Radiation Circular Dichroism

Day, Li, Zhai, Jiali, Xu, Mi, Jones, Nykola C., Hoffmann, Søren V., Wooster, Tim J.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 576 KB

english, 2014

27

12th International Hydrocolloids Conference

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 458 KB

english, 2014

28

Bubble–bubble interaction in aqueous β-Lactoglobulin solutions

Won, J.Y., Krägel, J., Gochev, G., Ulaganathan, V., Javadi, A., Makievski, A.V., Miller, R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.16 MB

english, 2014

29

Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis

Bot, Arjen, Foster, Tim J., Lundin, Leif

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 691 KB

english, 2014

30

Calendar

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 111 KB

english, 2014

31

Pluronic-covered oil–water interfaces under simulated duodenal conditions

Torcello-Gómez, A., Maldonado-Valderrama, J., Jódar-Reyes, A.B., Cabrerizo-Vílchez, M.A., Martín-Rodríguez, A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 890 KB

english, 2014

32

Editorial Board

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 53 KB

english, 2014

33

Interfacial adsorption and rheological behavior of β-casein at the water/hexane interface at different pH

Dan, Abhijit, Wüstneck, Rainer, Krägel, Jürgen, Aksenenko, Eugene V., Fainerman, Valentin B., Miller, Reinhard

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.47 MB

english, 2014

34

Development of gelled emulsions with improved oxidative and pH stability

Sato, A.C.K., Moraes, K.E.F.P., Cunha, R.L.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.36 MB

english, 2014

35

Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase

Krishnankutty Nair, Pulari, Alexander, Marcela, Dalgleish, Douglas, Corredig, Milena

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 443 KB

english, 2014

36

Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins

Vincenzi, Simone, Crapisi, Antonella, Curioni, Andrea

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 567 KB

english, 2014