Volume 38

Food Hydrocolloids

Volume 38

1

Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes

Gibis, Monika, Zeeb, Benjamin, Weiss, Jochen

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.00 MB

english, 2014

2

Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols

Lupo, Bryshila, Maestro, Alicia, Porras, Montserrat, Gutiérrez, José M., González, Carmen

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 635 KB

english, 2014

3

Rheological aspects in fabricating pullulan fibers by electro-wet-spinning

Kong, Lingyan, Ziegler, Gregory R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 3.46 MB

english, 2014

4

Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating

Seixas, Fernanda L., Fukuda, Deise L., Turbiani, Franciele R.B., Garcia, Patrícia S., Petkowicz, Carmen L. de O., Jagadevan, Sheeja, Gimenes, Marcelino L.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.34 MB

english, 2014

5

Comparative study of encapsulation of vitamins with native and modified soy protein

Nesterenko, A., Alric, I., Silvestre, F., Durrieu, V.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.24 MB

english, 2014

6

Pectin extracted from apple pomace and citrus peel by subcritical water

Wang, Xin, Chen, Quanru, Lü, Xin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.09 MB

english, 2014

7

Whey protein particles modulate mechanical properties of gels at high protein concentrations

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

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.95 MB

english, 2014

8

Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid

Chiumarelli, Marcela, Hubinger, Miriam D.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.12 MB

english, 2014

9

Osmotically driven gelation in double emulsions

Delample, Mathieu, Da Silva, Francielle, Leal-Calderon, Fernando

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.16 MB

english, 2014

10

Influence of cassava starch and carnauba wax on physical properties of cashew tree gum-based films

Rodrigues, Delane C., Caceres, Carlos Alberto, Ribeiro, Hálisson L., de Abreu, Rosa F.A., Cunha, Arcelina P., Azeredo, Henriette M.C.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 837 KB

english, 2014

11

Characterization of collagen from the skin of Amur sturgeon (Acipenser schrenckii)

Wang, Lin, Liang, Qiufang, Chen, Tingting, Wang, Zhenbin, Xu, Junmin, Ma, Haile

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.54 MB

english, 2014

12

Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions

Ma, Junyi, Lin, Yanbin, Chen, Xiangling, Zhao, Baotang, Zhang, Ji

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.47 MB

english, 2014

13

Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based films

Ciannamea, Emiliano M., Stefani, Pablo M., Ruseckaite, Roxana A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.00 MB

english, 2014

14

Effect of the incorporation of surfactants on the physical properties of corn starch films

Ortega-Toro, Rodrigo, Jiménez, Alberto, Talens, Pau, Chiralt, Amparo

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.66 MB

english, 2014

15

Dual-enzymatic modification of maize starch for increasing slow digestion property

Miao, Ming, Xiong, Shanshan, Jiang, Bo, Jiang, Huan, Cui, Steve W., Zhang, Tao

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 369 KB

english, 2014

16

Rheological properties of whey protein and dextran conjugates at different reaction times

Spotti, María Julia, Martinez, María Julia, Pilosof, Ana M.R., Candioti, Mario, Rubiolo, Amelia C., Carrara, Carlos R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.45 MB

english, 2014

17

Viscosity development during aqueous dispersion and dissolution: A comparison of PGX® with other dietary supplements and individual polysaccharides

Smith, Ian H., Lawson, Christopher J., Harding, Stephen E., Gahler, Roland J., Lyon, Michael R., Wood, Simon

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.84 MB

english, 2014

18

Calendar

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 111 KB

english, 2014

19

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2014

File:

PDF, 2.42 MB

2014

20

Side-by-side aggregation number of network-forming gellan aggregates as inferred from gradient NMR measurements

Brenner, Tom, Shimizu, Makoto, Nantarajit, Paphawee, Matsukawa, Shingo

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 669 KB

english, 2014

21

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

Martinez-Alvarenga, M.S., Martinez-Rodriguez, E.Y., Garcia-Amezquita, L.E., Olivas, G.I., Zamudio-Flores, P.B., Acosta-Muniz, C.H., Sepulveda, D.R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 859 KB

english, 2014

22

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

Hayakawa, Fumiyo, Kazami, Yukari, Ishihara, Sayaka, Nakao, Satomi, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Kohyama, Kaoru

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 636 KB

english, 2014

23

Preparation and properties of konjac glucomannan octenyl succinate modified by microwave method

Meng, Fanbing, Zheng, Lianji, Wang, Yonghong, Liang, Yexing, Zhong, Geng

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.45 MB

english, 2014

24

Milk protein–vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysis

Pérez, Oscar E., David-Birman, Tatyana, Kesselman, Ellina, Levi-Tal, Sharon, Lesmes, Uri

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.16 MB

english, 2014

25

Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose

Berendsen, Rikkert, Güell, Carme, Henry, Olivier, Ferrando, Montserrat

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 682 KB

english, 2014

26

Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

Wang, Wan, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.14 MB

english, 2014

27

Formation of starch-guest inclusion complexes in electrospun starch fibers

Kong, Lingyan, Ziegler, Gregory R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.11 MB

english, 2014

28

Cell wall structure of mushroom sclerotium (Pleurotus tuber-regium): Part 2. Fine structure of a novel alkali-soluble hyper-branched cell wall polysaccharide

Chen, Lei, Zhang, Bo-Bo, Chen, Jia-Lun, Cheung, Peter C.K.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.31 MB

english, 2014

29

Editorial Board

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 77 KB

english, 2014

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