Volume 40

Food Hydrocolloids

Volume 40

1

Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast

Yaich, Hela, Garna, Haikel, Besbes, Souhail, Barthélemy, Jean-Paul, Paquot, Michel, Blecker, Christophe, Attia, Hamadi

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 278 KB

english, 2014

2

The cell release kinetics and the swelling behavior of physically crosslinked xanthan–chitosan hydrogels in simulated gastrointestinal conditions

Argin, Sanem, Kofinas, Peter, Lo, Y. Martin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 422 KB

english, 2014

3

Physically modified common buckwheat starch and their physicochemical and structural properties

Li, Wenhao, Cao, Fang, Fan, Jing, Ouyang, Shaohui, Luo, Qingui, Zheng, Jianmei, Zhang, Guoquan

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.16 MB

english, 2014

4

Integral Mastocarpus stellatus use for antioxidant edible film development

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

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.03 MB

english, 2014

5

Application of enzymes for efficient extraction, modification, and development of functional properties of lime pectin

Dominiak, Malgorzata, Søndergaard, Karen M., Wichmann, Jesper, Vidal-Melgosa, Silvia, Willats, William G.T., Meyer, Anne S., Mikkelsen, Jørn D.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.52 MB

english, 2014

6

Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

Meng, Yue-Cheng, Sun, Ming-Hui, Fang, Sheng, Chen, Jie, Li, Yan-Hua

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 636 KB

english, 2014

7

Gelatin-based films additivated with curcuma ethanol extract: Antioxidant activity and physical properties of films

Bitencourt, C.M., Fávaro-Trindade, C.S., Sobral, P.J.A., Carvalho, R.A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.08 MB

english, 2014

8

Effect of thermal modifications of potato starch on its selected properties

Gryszkin, A., Zięba, T., Kapelko, M., Buczek, A.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.03 MB

english, 2014

9

Preparation and characterization of heterogeneous deacetylated konjac glucomannan

Li, Jing, Ye, Ting, Wu, Xiaofang, Chen, Jian, Wang, Shishuai, Lin, Liufeng, Li, Bin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.41 MB

english, 2014

10

Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva

Choi, Hyejung, Mitchell, John R., Gaddipati, Sanyasi R., Hill, Sandra E., Wolf, Bettina

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 905 KB

english, 2014

11

Nanospheres of alginate prepared through w/o emulsification and internal gelation with nanoparticles of CaCO3

Paques, Jerome P., Sagis, Leonard M.C., van Rijn, Cees J.M., van der Linden, Erik

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.36 MB

english, 2014

12

Characterization of fractional precipitation behavior of galactomannan gums with ethanol and isopropanol

Jian, Hong-Lei, Lin, Xue-Jiao, Zhang, Wei-An, Zhang, Wei-Ming, Sun, Da-Feng, Jiang, Jian-Xin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.64 MB

english, 2014

13

Effect of high pressure carbon dioxide on the properties of water soluble pectin in peach juice

Zhou, Linyan, Wang, Yongtao, Liu, Fengxia, Bi, Xiufang, Liao, Xiaojun

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.55 MB

english, 2014

14

Characterization of the mucilage isolated from the edible fronds of bird's nest fern (Asplenium australasicum)

Zeng, Wen-Wen, Lai, Lih-Shiuh

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.73 MB

english, 2014

15

Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release

Fernández Farrés, I., Norton, I.T.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.15 MB

english, 2014

16

Using capillary bridges to tune stability and flow behavior of food suspensions

Hoffmann, Susanne, Koos, Erin, Willenbacher, Norbert

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.09 MB

english, 2014

17

Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels

Yang, Chen, Wang, Yixiang, Vasanthan, Thava, Chen, Lingyun

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.98 MB

english, 2014

18

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 3.19 MB

english, 2014

19

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

Zhou, Feibai, Zhao, Mouming, Su, Guowan, Cui, Chun, Sun, Weizheng

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.73 MB

english, 2014

20

β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical

Shpigelman, Avi, Shoham, Yanai, Israeli-Lev, Gal, Livney, Yoav D.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.64 MB

english, 2014

21

Effect of concentration on shear and extensional rheology of guar gum solutions

Torres, M.D., Hallmark, B., Wilson, D.I.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1015 KB

english, 2014

22

Hydrodynamic radii of solubilized high amylose native and modified starches by pulsed field gradient NMR diffusion measurements

Lim, Ya-Mei, Yao, Shenggen, Gras, Sally L., McSweeney, Chris, Lockett, Trevor, Augustin, Mary Ann, Gooley, Paul R.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 994 KB

english, 2014

23

Fabrication of whey protein–pectin conjugate particles through laccase-induced gelation of microemulsified nanodroplets

Gazme, Behzad, Madadlou, Ashkan

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1018 KB

english, 2014

24

Thermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves

Conceição, Márcia Cavalcante, Junqueira, Luciana Affonso, Guedes Silva, Karen Cristina, Prado, Mônica Elisabeth Torres, de Resende, Jaime Vilela

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 3.73 MB

english, 2014

25

Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)

Jin, Wen-Gang, Wu, Hai-Tao, Li, Xin-Sheng, Zhu, Bei-Wei, Dong, Xiu-Ping, Li, Yi, Fu, Ying-Huan

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.04 MB

english, 2014

26

Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions

Li, Yan, McClements, David Julian

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.02 MB

english, 2014

27

Rheological behaviour of fibre-rich plant materials in fat-based food systems

Bonarius, Gijsbert A., Vieira, Josélio B., van der Goot, Atze Jan, Bodnár, Igor

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.24 MB

english, 2014

28

Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

An, Yaping, Cui, Bing, Wang, Yuntao, Jin, Weiping, Geng, Xiaopeng, Yan, Xiangxing, Li, Bin

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.17 MB

english, 2014

29

Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

Albano, Kivia M., Franco, Célia M.L., Telis, Vânia R.N.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.93 MB

english, 2014

30

Editorial Board

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 77 KB

english, 2014

31

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

Chen, Xing, Chen, Cong-gui, Zhou, Yan-zi, Li, Pei-jun, Ma, Fei, Nishiumi, Tadayuki, Suzuki, Atsushi

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 2.32 MB

english, 2014

32

Calendar

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 111 KB

english, 2014

33

Effect of variations in the fatty acid chain on functional properties of oligofructose fatty acid esters

van Kempen, Silvia E.H. J., Schols, Henk A., van der Linden, Erik, Sagis, Leonard M.C.

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 720 KB

english, 2014

34

Evaluation of three traditional Chinese medicine (TCM) starches and potential application in health product industry

Li, Xia, Xia, Yuzhuo, Gao, Wenyuan, Jiang, Qianqian, Guo, Huimin, Cao, Jingguo, Huang, Luqi, Xiao, Peigen

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.31 MB

english, 2014

35

Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model

Agudelo, Alejandra, Varela, Paula, Sanz, Teresa, Fiszman, Susana

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 1.55 MB

english, 2014

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