Volume 37

Food Hydrocolloids

Volume 37

1

Macro- vs. micromolecular stabilisation of W/O/W-emulsions

Hattrem, Magnus N., Dille, Morten J., Seternes, Tore, Draget, Kurt I.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.41 MB

english, 2014

2

Formulation challenges in encapsulation and delivery of citral for improved food quality

Maswal, Masrat, Dar, Aijaz Ahmad

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 679 KB

english, 2014

3

Synthesis, characterization and emulsification properties of dodecenyl succinic anhydride derivatives of gum Arabic

Wang, Hao, Williams, P.A., Senan, C.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 876 KB

english, 2014

4

Preparation and characterization of active gelatin-based films incorporated with natural antioxidants

Li, Jian-Hua, Miao, Jing, Wu, Jiu-Lin, Chen, Shan-Fei, Zhang, Qi-Qing

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.25 MB

english, 2014

5

Encapsulation of bacteriophages in whey protein films for extended storage and release

Vonasek, Erica, Le, Phuong, Nitin, Nitin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.12 MB

english, 2014

6

Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts

Pang, Sook Fun, Yusoff, Mashitah M., Gimbun, Jolius

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.75 MB

english, 2014

7

Antioxidant film development from unrefined extracts of brown seaweeds Laminaria digitata and Ascophyllum nodosum

Blanco-Pascual, N., Montero, M.P., Gómez-Guillén, M.C.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.02 MB

english, 2014

8

Pectins from waste of prickly pear fruits (Opuntia albicarpa Scheinvar ‘Reyna’): Chemical and rheological properties

Lira-Ortiz, Ana Laura, Reséndiz-Vega, Felipa, Ríos-Leal, Elvira, Contreras-Esquivel, Juan Carlos, Chavarría-Hernández, Norberto, Vargas-Torres, Apolonio, Rodríguez-Hernández, Adriana Inés

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.01 MB

english, 2014

9

Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids

Rocha, Meritaine da, Loiko, Márcia Regina, Tondo, Eduardo César, Prentice, Carlos

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.02 MB

english, 2014

10

Study of interactions between aroma compounds and acacia gum using headspace measurements

Savary, Géraldine, Hucher, Nicolas, Petibon, Odile, Grisel, Michel

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 547 KB

english, 2014

11

Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley

Zhao, Qiong, Hu, Xinzhong, Guo, Qingbin, Cui, Steve W., Xian, Yinsheng, You, Shuiping, Chen, Xingyun, Xu, Chao, Gao, Xiang

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 673 KB

english, 2014

12

Flavour encapsulation in milk proteins – CMC coacervate-type complexes

Koupantsis, T., Pavlidou, E., Paraskevopoulou, A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.55 MB

english, 2014

13

Development of water-soluble β-carotene formulations by high-temperature, high-pressure emulsification and antisolvent precipitation

de Paz, Esther, Martín, Ángel, Bartolomé, Alejandro, Largo, María, Cocero, María José

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.01 MB

english, 2014

14

Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour

Pauly, Anneleen, Pareyt, Bram, Fierens, Ellen, Delcour, Jan A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 601 KB

english, 2014

15

Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation

Andoyo, Robi, Guyomarc'h, Fanny, Cauty, Chantal, Famelart, Marie-Hélène

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.69 MB

english, 2014

16

Editorial Board

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 77 KB

english, 2014

17

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2014

File:

PDF, 2.53 MB

2014

18

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

Shao, Yun, Tang, Chuan-He

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.87 MB

english, 2014

19

NaCl and KCl phase diagrams of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatus

Azevedo, Gabriela, Bernardo, Gabriel, Hilliou, Loic

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.23 MB

english, 2014

20

The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system

Cui, Bo, Tan, Congping, Lu, Yanmin, Liu, Xiaoming, Li, Guihua

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.36 MB

english, 2014

21

Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

Zhang, Binjia, Xiong, Shixuan, Li, Xiaoxi, Li, Lin, Xie, Fengwei, Chen, Ling

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.10 MB

english, 2014

22

Incorporation of Lactobacillus delbrueckii subsp lactis (CIDCA 133) in cold-set gels made from high pressure-treated soybean proteins

Hugo, Ayelén A., Pérez, Pablo F., Añón, María Cristina, Speroni, Francisco

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 407 KB

english, 2014

23

Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

Osano, Joenalyn P., Hosseini-Parvar, Seyed H., Matia-Merino, Lara, Golding, Matt

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.89 MB

english, 2014

24

Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

Mahfoudhi, Nesrine, Sessa, Mariarenata, Chouaibi, Moncef, Ferrari, Giovanna, Donsì, Francesco, Hamdi, Salem

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 655 KB

english, 2014

25

Viscoelastic relaxation spectra of some native starch gels

Carrillo-Navas, H., Hernández-Jaimes, C., Utrilla-Coello, R.G., Meraz, M., Vernon-Carter, E.J., Alvarez-Ramirez, J.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 638 KB

english, 2014

26

Role of water soluble and water swellable fractions of gum tragacanth on stability and characteristic of model oil in water emulsion

Karimi, Narjes, Mohammadifar, Mohammad Amin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 687 KB

english, 2014

27

Complex coacervation in gelatin/sodium caseinate mixtures

Milanović, Jadranka, Petrović, Lidija, Sovilj, Verica, Katona, Jaroslav

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.05 MB

english, 2014

28

Calendar

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 113 KB

english, 2014

29

Comparison of starches isolated from three different Trapa species

Gao, Hongming, Cai, Jinwen, Han, Wenli, Huai, Huyin, Chen, Yifang, Wei, Cunxu

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.26 MB

english, 2014

30

Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation

Geng, Xiaopeng, Cui, Bing, Li, Yan, Jin, Weiping, An, Yaping, Zhou, Bin, Ye, Ting, He, Lei, Liang, Hongshan, Wang, Ling, Chen, Yijie, Li, Bin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.28 MB

english, 2014