Volume 39

Food Hydrocolloids

Volume 39

1

Physicochemical, rheological and antioxidant potential of corn fiber gum

Kamboj, Sunil, Rana, Vikas

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.18 MB

english, 2014

2

Development and characterisation of blend films based on fish protein isolate and fish skin gelatin

Arfat, Yasir Ali, Benjakul, Soottawat, Prodpran, Thummanoon, Osako, Kazufumi

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 985 KB

english, 2014

3

Isolation, structural characterization and antioxidant activity of a neutral polysaccharide from Sisal waste

Zhang, Xuehong, Liu, Lina, Lin, Cuiwu

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 786 KB

english, 2014

4

Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)

Shyni, K., Hema, G.S., Ninan, G., Mathew, S., Joshy, C.G., Lakshmanan, P.T.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 554 KB

english, 2014

5

Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterization

Shanmugam, Akalya, Ashokkumar, Muthupandian

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.10 MB

english, 2014

6

Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

Amine, Chloe, Dreher, Jing, Helgason, Thrandur, Tadros, Tharwat

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 440 KB

english, 2014

7

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

Soukoulis, Christos, Yonekura, Lina, Gan, Heng-Hui, Behboudi-Jobbehdar, Solmaz, Parmenter, Christopher, Fisk, Ian

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.74 MB

english, 2014

8

Comparative susceptibilities to alkali-treatment of A-, B- and C-type starches of Dioscorea zingiberensis, Dioscorea persimilis and Dioscorea opposita

Jiang, Qianqian, Gao, Wenyuan, Li, Xia, Man, Shuli, Shi, Yanpeng, Yang, Yixi, Huang, Luqi, Liu, Changxiao

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.59 MB

english, 2014

9

Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks

Tárrega, A., Martínez, M., Vélez- Ruiz, J.F., Fiszman, S.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.25 MB

english, 2014

10

Rheological and antioxidant power studies of enzymatically grafted chitosan with a hydrophobic alkyl side chain

Zavaleta-Avejar, Leonor, Bosquez-Molina, Elsa, Gimeno, Miquel, Pérez-Orozco, Juan Pablo, Shirai, Keiko

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 842 KB

english, 2014

11

Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

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, 730 KB

english, 2014

12

Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectin

Zhang, Sha, Vardhanabhuti, Bongkosh

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.85 MB

english, 2014

13

Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources

Cai, Sha, Zhao, Meng, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O., Jiang, Fatang

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 568 KB

english, 2014

14

Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers

Okutan, Nagihan, Terzi, Pınar, Altay, Filiz

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.44 MB

english, 2014

15

Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

Chen, Haiying, Jin, Yamei, Ding, Xiangli, Wu, Fengfeng, Bashari, Mohanad, Chen, Feng, Cui, Zhengwei, Xu, Xueming

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.45 MB

english, 2014

16

Soy proteins: A review on composition, aggregation and emulsification

Nishinari, K., Fang, Y., Guo, S., Phillips, G.O.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 4.38 MB

english, 2014

17

Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Lazaridou, Athina, Serafeimidou, Amalia, Biliaderis, Costas G., Moschakis, Thomas, Tzanetakis, Nikolaos

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 733 KB

english, 2014

18

Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

Brenner, Tom, Tuvikene, Rando, Parker, Alan, Matsukawa, Shingo, Nishinari, Katsuyoshi

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.11 MB

english, 2014

19

Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan

Heyman, Bart, De Vos, Winnok H., Van der Meeren, Paul, Dewettinck, Koen

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.31 MB

english, 2014

20

Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible films

Guo, Jimin, Ge, Liming, Li, Xinying, Mu, Changdao, Li, Defu

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.62 MB

english, 2014

21

Modifying the physical properties of dairy protein films for controlled release of antifungal agents

Moditsi, Magdalini, Lazaridou, Athina, Moschakis, Thomas, Biliaderis, Costas G.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.23 MB

english, 2014

22

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

Wang, Pei, Chen, Haiying, Mohanad, Bashari, Xu, Lei, Ning, Yawei, Xu, Jin, Wu, Fengfeng, Yang, Na, Jin, Zhengyu, Xu, Xueming

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.34 MB

english, 2014

23

Functional and physico-chemical properties of flours and starches of African rice cultivars

Falade, Kolawole O., Semon, Mande, Fadairo, Olamide S., Oladunjoye, Adebola O., Orou, Kora K.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 789 KB

english, 2014

24

Protein particle and soluble protein structure in prepared soymilk

Chen, Yeming, Ono, Tomotada

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.18 MB

english, 2014

25

Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucans

Shin, Gil-Ok, Lee, Sang Mi, Chang, Pahn-Shick, Lee, Hyeon Gyu, Kim, Young-Suk

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.02 MB

english, 2014

26

Branched limit dextrin impact on wheat and waxy starch gels retrogradation

Xu, Jin, Wang, Qiang, Bashari, Mohanad, Chen, Feng, Wang, Ping, Cui, Li, Yuan, Jiugang, Xu, Xueming, Fan, Xuerong

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.79 MB

english, 2014

27

Characterization of charged functional domains introduced into a modified pectic homogalacturonan by an acidic plant pectin methylesterase (Ficus awkeotsang Makino) and modeling of enzyme mode of action

Kim, Yang, Williams, Martin A.K., Tzen, Jason T.C., Luzio, Gary A., Galant, Ashley L., Cameron, Randall G.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.03 MB

english, 2014

28

Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

Wan, Zhi-Li, Wang, Li-Ying, Wang, Jin-Mei, Zhou, Qian, Yuan, Yang, Yang, Xiao-Quan

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.69 MB

english, 2014

29

Rheological properties of an amorphous cellulose suspension

Jia, Xuejuan, Chen, Yingwen, Shi, Chong, Ye, Yangfan, Abid, Muhammad, Jabbar, Saqib, Wang, Peng, Zeng, Xiaoxiong, Wu, Tao

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 813 KB

english, 2014

30

The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-casein

Kehoe, J.J., Foegeding, E.A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.46 MB

english, 2014

31

Molecular configuration of gelatin–water suspensions at low concentration

Díaz-Calderón, Paulo, Caballero, Leonardo, Melo, Francisco, Enrione, Javier

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.83 MB

english, 2014

32

Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsion

Lei, Fei, Liu, Fuguo, Yuan, Fang, Gao, Yanxiang

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 954 KB

english, 2014

33

Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide

Wu, Jin-E., Lin, Jun, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 670 KB

english, 2014

34

Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions

Shpigelman, Avi, Kyomugasho, Clare, Christiaens, Stefanie, Van Loey, Ann M., Hendrickx, Marc E.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.68 MB

english, 2014

35

Calendar

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 111 KB

english, 2014

36

Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources

Ayala-Soto, Fabiola E., Serna-Saldívar, Sergio O., Pérez-Carrillo, Esther, García-Lara, Silverio

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 757 KB

english, 2014

37

Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types

Chivero, Peter, Gohtani, Shoichi, Yoshii, Hidefumi, Nakamura, Akihiro

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.46 MB

english, 2014

38

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 3.42 MB

english, 2014

39

Editorial Board

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 77 KB

english, 2014

40

On the use of different hydrocolloids as electrospun adhesive interlayers to enhance the barrier properties of polyhydroxyalkanoates of interest in fully renewable food packaging concepts

Fabra, María José, López-Rubio, Amparo, Lagaron, Jose M.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.04 MB

english, 2014

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Tor version

Z-Library

Z-Library Since 2009 support@1delivery.pm

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски