Volume 43

Food Hydrocolloids

Volume 43

1

Food packaging bags based on thermoplastic corn starch reinforced with talc nanoparticles

López, Olivia V., Castillo, Luciana A., García, M. Alejandra, Villar, Marcelo A., Barbosa, Silvia E.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.64 MB

english, 2015

2

Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion

Giang, T.M., Le Feunteun, S., Gaucel, S., Brestaz, P., Anton, M., Meynier, A., Trelea, I.C.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.33 MB

english, 2015

3

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Zhang, Tao, Xue, Yong, Li, Zhaojie, Wang, Yuming, Xue, Changhu

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.15 MB

english, 2015

4

The self-assembled network and physiological degradation of pectins in carrot cell walls

Cybulska, Justyna, Zdunek, Artur, Kozioł, Arkadiusz

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 6.73 MB

english, 2015

5

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

Zhao, Qiangzhong, Long, Zhao, Kong, Jing, Liu, Tongxun, Sun-Waterhouse, Dongxiao, Zhao, Mouming

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.05 MB

english, 2015

6

Development of active films of chitosan isolated by mild extraction with added protein concentrate from shrimp waste

Arancibia, Mirari Y., Alemán, Ailén, López-Caballero, M. Elvira, Gómez-Guillén, M. Carmen, Montero, Pilar

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.19 MB

english, 2015

7

Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation

Niu, Fuge, Dong, Yiting, Shen, Fei, Wang, Jiaqi, Liu, Yuntao, Su, Yujie, Xu, Rongrong, Wang, Junwei, Yang, Yanjun

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 599 KB

english, 2015

8

Emulsification properties of sugar beet pectin after modification with horseradish peroxidase

Zhang, Lu, Shi, Zhuo, Shangguan, Wenqi, Fang, Yapeng, Nishinari, Katsuyoshi, Phillips, Glyn O., Jiang, Fatang

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.25 MB

english, 2015

9

Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures

Peng, Xingyun, Guo, Shuntang

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 4.22 MB

english, 2015

10

Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

Fioramonti, Silvana A., Martinez, María J., Pilosof, Ana M.R., Rubiolo, Amelia C., Santiago, Liliana G.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.37 MB

english, 2015

11

Sucrose release from agar gels: Correlation with sucrose content and rheology

Yang, Kun, Wang, Zheng, Brenner, Tom, Kikuzaki, Hiroe, Fang, Yapeng, Nishinari, Katsuyoshi

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1002 KB

english, 2015

12

Impact of soluble dietary fibre on the characteristics of extruded snacks

Peressini, Donatella, Foschia, Martina, Tubaro, Franco, Sensidoni, Alessandro

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1013 KB

english, 2015

13

Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

Yi, Jiang, Lam, Tina I., Yokoyama, Wallace, Cheng, Luisa W., Zhong, Fang

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.62 MB

english, 2015

14

Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity

Yang, Kun, Wang, Zheng, Brenner, Tom, Kikuzaki, Hiroe, Fang, Yapeng, Nishinari, Katsuyoshi

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 987 KB

english, 2015

15

A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals

Li, Zheng, Jiang, Hong, Xu, Changmou, Gu, Liwei

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.36 MB

english, 2015

16

Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties

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

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 994 KB

english, 2015

17

Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

Martínez, Mario M., Macias, Ana K., Belorio, Mayara L., Gómez, Manuel

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 564 KB

english, 2015

18

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Ching, Su Hung, Bhandari, Bhesh, Webb, Richard, Bansal, Nidhi

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.18 MB

english, 2015

19

Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds

Pan, Yuanjie, Tikekar, Rohan V., Wang, Min S., Avena-Bustillos, Roberto J., Nitin, Nitin

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.46 MB

english, 2015

20

New studies on gum ghatti (Anogeissus latifolia) part 5: The conformational properties of gum ghatti

Kang, Ji, Guo, Qingbin, Wang, Qi, Phillips, Glyn O., Cui, Steve W.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.10 MB

english, 2015

21

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

Pereira, Valdir Aniceto, de Arruda, Iza Natália Queiroz, Stefani, Ricardo

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.68 MB

english, 2015

22

Characterization and comparison of bioactive polysaccharides from the tubers of Gymnadenia conopsea

Lin, Peng-Cheng, Wu, Ding-Tao, Xie, Jing, Zhao, Jing, Li, Shao-Ping

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.84 MB

english, 2015

23

Stabilizing oil-in-water emulsion with amorphous cellulose

Jia, Xuejuan, Xu, Ranran, Shen, Wei, Xie, Mengxia, Abid, Muhammad, Jabbar, Saqib, Wang, Peng, Zeng, Xiaoxiong, Wu, Tao

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 4.50 MB

english, 2015

24

Gelatin structure and composition linked to hard capsule dissolution: A review

Duconseille, Anne, Astruc, Thierry, Quintana, Naira, Meersman, Filip, Sante-Lhoutellier, Véronique

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.12 MB

english, 2015

25

Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration

Razavi, Seyed Mohammad Ali, Mohammad Amini, Asad, Zahedi, Younes

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 719 KB

english, 2015

26

Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

Qiu, Chaoying, Zhao, Mouming, McClements, David Julian

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.16 MB

english, 2015

27

Structure and characteristics of lipase-catalyzed rosin acid starch

Lin, Rihui, Li, He, Long, Han, Su, Jiating, Huang, Wenqin

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.60 MB

english, 2015

28

The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes

Wu, Jiulin, Liu, Hui, Ge, Shangying, Wang, Shuang, Qin, Zhiqing, Chen, Li, Zheng, Qiuhong, Liu, Qinying, Zhang, Qiqing

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.18 MB

english, 2015

29

Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Pang, Zhihua, Deeth, Hilton, Sharma, Ranjan, Bansal, Nidhi

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 3.61 MB

english, 2015

30

Incorporation of hydroxypropyl-β-cyclodextrins into chitosan films to tailor loading capacity for active aroma compound carvacrol

Higueras, Laura, López-Carballo, Gracia, Gavara, Rafael, Hernández-Muñoz, Pilar

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 815 KB

english, 2015

31

Formation of soluble whey protein aggregates and their stability in beverages

Ryan, Kelsey N., Foegeding, E. Allen

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.39 MB

english, 2015

32

Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

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

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 3.00 MB

english, 2015

33

Inducing mixing of water-in water BSA/dextran emulsion by a strong polyelectrolyte

Antonov, Yurij A., Wolf, Bernhard A., Moldenaers, Paula

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.69 MB

english, 2015

34

Isolation and characterization of acetylated LM-pectins extracted from okra pods

Alba, K., Laws, A.P., Kontogiorgos, V.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.55 MB

english, 2015

35

Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

Isaschar-Ovdat, Sivan, Rosenberg, Moshe, Lesmes, Uri, Fishman, Ayelet

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.83 MB

english, 2015

36

Preparation and characterization of nanoemulsion encapsulating curcumin

Sari, T.P., Mann, Bimlesh, Kumar, Rajesh, Singh, R.R.B., Sharma, Rajan, Bhardwaj, Minaxi, Athira, S.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 746 KB

english, 2015

37

Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

Xia, Shuqin, Li, Yunqi, Xia, Qiuyang, Zhang, Xiaoming, Huang, Qingrong

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.21 MB

english, 2015

38

Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

Winuprasith, Thunnalin, Suphantharika, Manop

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.87 MB

english, 2015

39

A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil

Chen, Huaiqiong, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.36 MB

english, 2015

40

Gelation characteristics of the sugar beet pectin solution charged with fish oil-loaded zein nanoparticles

Soltani, Sahar, Madadlou, Ashkan

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 828 KB

english, 2015

41

Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

Salvia-Trujillo, Laura, Rojas-Graü, Alejandra, Soliva-Fortuny, Robert, Martín-Belloso, Olga

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.45 MB

english, 2015

42

The influence of different sugars on corn starch gelatinization process with digital image analysis method

Li, Qian, Li, Hang, Gao, Qunyu

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 984 KB

english, 2015

43

Isolation and characterization of collagen from the outer skin of squid (Doryteuthis singhalensis)

Veeruraj, Anguchamy, Arumugam, Muthuvel, Ajithkumar, Thangappan, Balasubramanian, Thangavel

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.19 MB

english, 2015

44

Pectin-water interactions: Comparison of different analytical methods and influence of storage

Einhorn-Stoll, Ulrike, Benthin, Albina, Zimathies, Annett, Görke, Oliver, Drusch, Stephan

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.24 MB

english, 2015

45

A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification

Berendsen, Rikkert, Güell, Carme, Ferrando, Montserrat

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.54 MB

english, 2015

46

Determining and modeling rheological characteristics of quince seed gum

Abbastabar, Bahman, Azizi, Mohammad Hossein, Adnani, Atena, Abbasi, Soleiman

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 616 KB

english, 2015

47

Biodegradable chitosan-glycolipid hybrid nanogels: A novel approach to encapsulate fucoxanthin for improved stability and bioavailability

Ravi, Hindupur, Baskaran, Vallikannan

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.07 MB

english, 2015

48

Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding

Rubio-Senent, Fátima, Rodríguez-Gutiérrez, Guillermo, Lama-Muñoz, Antonio, Fernández-Bolaños, Juan

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 962 KB

english, 2015

49

Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars

Falade, Kolawole O., Ayetigbo, Oluwatoyin E.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.23 MB

english, 2015

50

Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components Analysis

Rohart, Anne, Jouan-Rimbaud Bouveresse, Delphine, Rutledge, Douglas N., Michon, Camille

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 971 KB

english, 2015

51

Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification

Gupta, Chitra, Chawla, Prince, Arora, Sumit, Tomar, S.K., Singh, A.K.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 723 KB

english, 2015

52

Characterization of pectin degrading polygalacturonase produced by Bacillus licheniformis KIBGE-IB21

Rehman, Haneef Ur, Aman, Afsheen, Nawaz, Mohammad Asif, Qader, Shah Ali Ul

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 910 KB

english, 2015

53

Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality

Revanappa, S.B., Nandini, C.D., Salimath, P.V.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 741 KB

english, 2015

54

A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk properties

Henriques, João, Skepö, Marie

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1003 KB

english, 2015

55

Influence of moderate electric fields on gelation of whey protein isolate

Rodrigues, Rui M., Martins, Artur J., Ramos, Oscar L., Malcata, F. Xavier, Teixeira, José A., Vicente, António A., Pereira, Ricardo N.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.32 MB

english, 2015

56

Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.48 MB

english, 2015

57

Structural and functional properties of starches from Chinese chestnuts

Liu, Chang, Wang, Shujun, Chang, Xuedong, Wang, Shuo

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.08 MB

english, 2015

58

Effect of the presence of montmorillonite on the solubility of whey protein isolate films in food model systems with different compositions and pH

Wakai, Muneto, Almenar, Eva

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.58 MB

english, 2015

59

On the cohesive properties of casein micelles in dense systems

Qu, Peng, Bouchoux, Antoine, Gésan-Guiziou, Geneviève

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.11 MB

english, 2015

60

Enhanced electrostatic interactions in tomato cell suspensions

Sankaran, Ashwin K., Nijsse, Jaap, Bialek, Lucy, Shpigelman, Avi, Hendrickx, Marc E., Van Loey, Ann M.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.51 MB

english, 2015

61

Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestions

Zhang, Yun, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 760 KB

english, 2015

62

High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate

Manassero, Carlos A., Vaudagna, Sergio R., Añón, María Cristina, Speroni, Francisco

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 586 KB

english, 2015

63

Physical and structural properties of peanut protein isolate-gum Arabic films prepared by various glycation time

Li, Chen, Zhu, Weizhe, Xue, Haoran, Chen, Zhiyan, Chen, Yajing, Wang, Xingguo

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 945 KB

english, 2015

64

Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins

Hattrem, Magnus N., Molnes, Silje, Haug, Ingvild J., Draget, Kurt I.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 635 KB

english, 2015

65

The effects of carrageenan on stability of arachin and the interactions between them

Zhao, Hongfei, Zhou, Fang, Peng, Wei, Zheng, Junyu, Dziugan, Piotr, Zhang, Bolin

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.13 MB

english, 2015

66

Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shear

Fuller, G. Thomas, Considine, Thérèse, Golding, Matt, Matia-Merino, Lara, MacGibbon, Alastair, Gillies, Graeme

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 938 KB

english, 2015

67

Structural elucidation and antioxidant activity of a novel polysaccharide (TAPB1) from Tremella aurantialba

Du, Xiuju, Zhang, Yang, Mu, Hongmei, Lv, Zhiwei, Yang, Yan, Zhang, Jingsong

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 802 KB

english, 2015

68

Rheological properties of O-carboxymethyl chitosan – gum Arabic coacervates as a function of coacervation pH

Huang, G.Q., Xiao, J.X., Wang, S.Q., Qiu, H.W.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.15 MB

english, 2015

69

Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility

Tang, Chuan-He, Shen, Lan

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.31 MB

english, 2015

70

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

Nikiforidis, Constantinos V., Scholten, Elke

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 798 KB

english, 2015

71

Funorans from Gloiopeltis species. Part II. Rheology and thermal properties

Tuvikene, Rando, Robal, Marju, Mändar, Hugo, Fujita, Daisuke, Saluri, Kadri, Truus, Kalle, Brenner, Tom, Tashiro, Yuri, Ogawa, Hiroo, Matsukawa, Shingo

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.86 MB

english, 2015

72

A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions

Malomo, Sunday A., Aluko, Rotimi E.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.01 MB

english, 2015

73

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

Shevkani, Khetan, Singh, Narpinder, Kaur, Amritpal, Rana, Jai Chand

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.16 MB

english, 2015

74

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Devezeaux de Lavergne, M., van Delft, M., van de Velde, F., van Boekel, M.A.J.S., Stieger, M.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.68 MB

english, 2015

75

Effect of layer (calcium phosphate–chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties

García-Márquez, Eristeo, Román-Guerrero, Angélica, Cruz-Sosa, Francisco, Lobato-Calleros, Consuelo, Álvarez-Ramírez, Jesús, Vernon-Carter, E. Jaime, Espinosa-Andrews, Hugo

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.34 MB

english, 2015

76

Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties

Azevedo, Viviane Machado, Silva, Eric Keven, Gonçalves Pereira, Camila Ferreira, da Costa, Joyce Maria Gomes, Borges, Soraia Vilela

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 751 KB

english, 2015

77

Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties

Tello, Fernando, Falfan-Cortés, Reyna Nallely, Martinez-Bustos, Fernando, Martins da Silva, Vanessa, Hubinger, Miriam Dupas, Grosso, Carlos

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.42 MB

english, 2015

78

Hydrocolloid-based nutraceutical delivery systems: Effect of counter-ions on the encapsulation and release

Polowsky, Patrick J., Janaswamy, Srinivas

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.31 MB

english, 2015

79

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

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

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.30 MB

english, 2015

80

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Berghout, J.A.M., Boom, R.M., van der Goot, A.J.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.54 MB

english, 2015

81

The effect of lactoferrin on physical changes in phospholipid stabilised emulsions during neonatal in vitro gastric digestion: Does synergism of pepsin and lipase promote lipolysis in protein-stabilised emulsions?

Lueamsaisuk, C., Lentle, R.G., MacGibbon, A.K.H., Matia-Merino, L., Golding, M.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.48 MB

english, 2015

82

Interfacial rheological and wetting properties of deamidated barley proteins

Zhang, Weina, Waghmare, Prashant R., Chen, Lingyun, Xu, Zhenghe, Mitra, Sushanta K.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.20 MB

english, 2015

83

Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

Solo-de-Zaldívar, B., Tovar, C.A., Borderías, A.J., Herranz, B.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 812 KB

english, 2015

84

Nanocrystal-reinforced soy protein films and their application as active packaging

González, Agustín, Alvarez Igarzabal, Cecilia I.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.49 MB

english, 2015

85

Biological and physicochemical properties of bovine sodium caseinate hydrolysates obtained by a bacterial protease preparation

Hidalgo, María Eugenia, Folmer Côrrea, Ana Paula, Mancilla Canales, Manuel, Joner Daroit, Daniel, Brandelli, Adriano, Risso, Patricia

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.45 MB

english, 2015

86

Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

Ormus, Sarah, Oulahal, Nadia, Noël, Claude, Degraeve, Pascal, Gharsallaoui, Adem

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 820 KB

english, 2015

87

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

Wang, Kun, Arntfield, Susan D.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 879 KB

english, 2015

88

Funorans from Gloiopeltis species. Part I. Extraction and structural characteristics

Tuvikene, Rando, Robal, Marju, Fujita, Daisuke, Saluri, Kadri, Truus, Kalle, Tashiro, Yuri, Ogawa, Hiroo, Matsukawa, Shingo

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 2.07 MB

english, 2015

89

Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety

Bradbeer, Jennifer F., Hancocks, Robin, Spyropoulos, Fotios, Norton, Ian T.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.08 MB

english, 2015

90

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 7.83 MB

english, 2015

91

Effect of fat hardness on large deformation rheology of emulsion-filled gels

Oliver, Laura, Scholten, Elke, van Aken, George A.

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.22 MB

english, 2015

92

Corrigendum to “Rheology and structure of mixed kappa-carrageenan /iota-carrageenan gels” [Food Hydrocoll 39C (2014) 272–279]

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

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 147 KB

english, 2015

93

Editorial Board

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 79 KB

english, 2015

94

Calendar

Journal:

Food Hydrocolloids

Year:

2015

File:

PDF, 106 KB

2015

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