Volume 52

Food Hydrocolloids

Volume 52

1

Isolation, preliminary structural characterization and hypolipidemic effect of polysaccharide fractions from Fortunella margarita (Lour.) Swingle

Zeng, Hongliang, Miao, Song, Zhang, Yi, Lin, Shan, Jian, Yeye, Tian, Yuting, Zheng, Baodong

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.56 MB

english, 2016

2

Comparative structure of starches from high-amylose maize inbred lines and their hybrids

Lin, Lingshang, Guo, Dongwei, Zhao, Lingxiao, Zhang, Xudong, Wang, Juan, Zhang, Fengmin, Wei, Cunxu

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 4.60 MB

english, 2016

3

Whey protein edible films modified with almond and walnut oils

Galus, Sabina, Kadzińska, Justyna

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.88 MB

english, 2016

4

Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch

Chandanasree, D., Gul, Khalid, Riar, C.S.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 9.89 MB

english, 2016

5

Effect of different dielectric drying methods on the physic-chemical properties of a starch–water model system

Jiang, Hao, Zhang, Min, Fang, Zhongxiang, Mujumdar, Arun S., Xu, Baoguo

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1017 KB

english, 2016

6

Characterization of fibrillated antioxidant whey protein hydrolysate and comparison with fibrillated protein solution

Mohammadian, Mehdi, Madadlou, Ashkan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.44 MB

english, 2016

7

A critical review on production and industrial applications of beta-glucans

Zhu, Fengmei, Du, Bin, Xu, Baojun

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 965 KB

english, 2016

8

Spontaneous gelation of wheat gluten proteins in a food grade solvent

Dahesh, Mohsen, Banc, Amélie, Duri, Agnès, Morel, Marie-Hélène, Ramos, Laurence

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.23 MB

english, 2016

9

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

Hu, Ying, Liang, Hongshan, Xu, Wei, Wang, Yuntao, An, Yaping, Yan, Xiangxing, Ye, Shuxin, Huang, Qing, Liu, Jinjin, Li, Bin

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.89 MB

english, 2016

10

Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration

Kim, Min Jung, Ju, Hyun Kyoung, Kim, Yang, Yoo, Sang-Ho, Kim, Young-Suk

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 662 KB

english, 2016

11

Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins

Semenova, M.G., Zelikina, D.V., Antipova, A.S., Martirosova, E.I., Grigorovich, N.V., Obushaeva, R.A., Shumilina, E.A., Ozerova, N.S., Palmina, N.P., Maltseva, E.L., Kasparov, V.V., Bogdanova, N.G., K

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.14 MB

english, 2016

12

Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

Long, Zhao, Zhao, Mouming, Sun-Waterhouse, Dongxiao, Lin, Qinlu, Zhao, Qiangzhong

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.88 MB

english, 2016

13

Relating water holding of ovalbumin gels to aggregate structure

Nieuwland, Maaike, Bouwman, Wim G., Pouvreau, Laurice, Martin, Anneke H., de Jongh, Harmen H.J.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.27 MB

english, 2016

14

Effects of heat treatment on the emulsifying properties of pea proteins

Peng, Weiwei, Kong, Xiangzhen, Chen, Yeming, Zhang, Caimeng, Yang, Yuexi, Hua, Yufei

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 6.82 MB

english, 2016

15

Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach

Shi, Wei-Jian, Tang, Chuan-He, Yin, Shou-Wei, Yin, Yan, Yang, Xiao-Quan, Wu, Lei-Yan, Zhao, Zhen-Gang

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.84 MB

english, 2016

16

Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations

Matignon, A., Michon, C., Reichl, P., Barey, P., Mauduit, S., Sieffermann, J.M.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.02 MB

english, 2016

17

Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

Grassino, Antonela Ninčević, Halambek, Jasna, Djaković, Senka, Rimac Brnčić, Suzana, Dent, Maja, Grabarić, Zorana

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.24 MB

english, 2016

18

Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins

Guo, Xiaoming, Meng, Hecheng, Tang, Qiang, Pan, Runquan, Zhu, Siming, Yu, Shujuan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 703 KB

english, 2016

19

Tailoring flow behavior and texture of water based cocoa suspensions

Wollgarten, Susanne, Yuce, Ceren, Koos, Erin, Willenbacher, Norbert

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.03 MB

english, 2016

20

Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Wan, Zhi-Li, Wang, Li-Ying, Yang, Xiao-Quan, Wang, Jin-Mei, Wang, Li-Juan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.49 MB

english, 2016

21

Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 419 KB

english, 2016

22

Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals

Xiang, Zhouyang, Runge, Troy

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.23 MB

english, 2016

23

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

Lin, Lingshang, Cai, Canhui, Gilbert, Robert G., Li, Enpeng, Wang, Juan, Wei, Cunxu

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.12 MB

english, 2016

24

Properties of partially denatured whey protein products: Formation and characterisation of structure

Zhang, Zhuo, Arrighi, Valeria, Campbell, Lydia, Lonchamp, Julien, Euston, Stephen R.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.16 MB

english, 2016

25

Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions

Majeed, Hamid, Antoniou, John, Hategekimana, Joseph, Sharif, Hafiz Rizwan, Haider, Junaid, Liu, Fei, Ali, Barkat, Rong, Liang, Ma, Jianguo, Zhong, Fang

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 907 KB

english, 2016

26

Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins

Espinal-Ruiz, Mauricio, Restrepo-Sánchez, Luz-Patricia, Narváez-Cuenca, Carlos-Eduardo, McClements, David Julian

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.97 MB

english, 2016

27

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Bokkhim, Huma, Bansal, Nidhi, Grøndahl, Lisbeth, Bhandari, Bhesh

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 3.56 MB

english, 2016

28

Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

Bellesi, Fernando A., Martinez, María J., Pizones Ruiz-Henestrosa, Víctor M., Pilosof, Ana M.R.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.69 MB

english, 2016

29

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

Shah, Bakht Ramin, Li, Yan, Jin, Weiping, An, Yaping, He, Lei, Li, Zhenshun, Xu, Wei, Li, Bin

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.73 MB

english, 2016

30

New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization

Naji-Tabasi, Sara, Razavi, Seyed Mohammad Ali, Mohebbi, Mohebbat, Malaekeh-Nikouei, Beijan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 974 KB

english, 2016

31

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Guerra-Rosas, María Inés, Morales-Castro, Juliana, Ochoa-Martínez, Luz Araceli, Salvia-Trujillo, Laura, Martín-Belloso, Olga

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.30 MB

english, 2016

32

Temperature is key to yield and stability of BSA stabilized microbubbles

Rovers, Tijs A.M., Sala, Guido, van der Linden, Erik, Meinders, Marcel B.J.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.94 MB

english, 2016

33

Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR

Yan, Youyu, Takemasa, Makoto, Zhao, Chunfang, Yu, Longjiang, Nishinari, Katsuyoshi

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 4.50 MB

english, 2016

34

Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches

Waterschoot, Jasmien, Gomand, Sara V., Delcour, Jan A.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.54 MB

english, 2016

35

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

Pinheiro, Ana C., Coimbra, Manuel A., Vicente, António A.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.25 MB

english, 2016

36

Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone

Chen, Ying-Ching, Chen, Chun-Chi, Chen, Shui-Tein, Hsieh, Jung-Feng

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.61 MB

english, 2016

37

Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet

Sadek, Céline, Schuck, Pierre, Fallourd, Yannick, Pradeau, Nicolas, Jeantet, Romain, Le Floch-Fouéré, Cécile

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.10 MB

english, 2016

38

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Hu, Hong-yan, Xing, Lu-juan, Hu, Ya-ya, Qiao, Cai-li, Wu, Tao, Zhou, Guang-hong, Zhang, Wan-gang

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.56 MB

english, 2016

39

Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate

Pan, Hongyang, Xu, Xueming, Jiang, Bo, Chen, Jie, Jin, Zhengyu

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.39 MB

english, 2016

40

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

Ye, Aiqian, Cui, Jian, Dalgleish, Douglas, Singh, Harjinder

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.77 MB

english, 2016

41

Exploring the frontiers of colloidal behaviour where polymers and particles meet

Dickinson, Eric

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.55 MB

english, 2016

42

Interactions of pectins with cellulose during its synthesis in the absence of calcium

Lin, Dehui, Lopez-Sanchez, Patricia, Gidley, Michael J.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.14 MB

english, 2016

43

Variation of insoluble calcium salts in protein adsorption and suspension stability when dispersed in sodium caseinate solutions

Wen, Lijie, Liu, Dasong, Hu, Jinhua, Liu, Xiaoming, Regenstein, Joe M., Zhou, Peng

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 936 KB

english, 2016

44

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Liu, Kun, Tian, Yujie, Stieger, Markus, van der Linden, Erik, van de Velde, Fred

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.98 MB

english, 2016

45

Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation

Wei, Benxi, Zhang, Bao, Sun, Binghua, Jin, Zhengyu, Xu, Xueming, Tian, Yaoqi

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.89 MB

english, 2016

46

Structure, properties, and applications of aroid starch

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.69 MB

english, 2016

47

Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil

Ma, Qiumin, Zhang, Yue, Critzer, Faith, Davidson, P. Michael, Zivanovic, Svetlana, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.35 MB

english, 2016

48

Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid – A comparative study

Kowalczyk, Dariusz

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 3.30 MB

english, 2016

49

The effect of chemical treatment on the In vitro hypoglycemic properties of rice bran insoluble dietary fiber

Qi, Jing, Li, Yue, Masamba, Kingsley George, Shoemaker, Charles F., Zhong, Fang, Majeed, Hamid, Ma, Jianguo

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.24 MB

english, 2016

50

Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids

Tan, Chen, Feng, Biao, Zhang, Xiaoming, Xia, Wenshui, Xia, Shuqin

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.72 MB

english, 2016

51

Ultra high pressure homogenization effect on the proteins in soy flour

Liu, Hsiao-Hui, Kuo, Meng-I

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.37 MB

english, 2016

52

Phase separation and composition of coacervates of lactoferrin and caseins

Anema, Skelte G., (Kees) de Kruif, C.G.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 956 KB

english, 2016

53

Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects

Kohyama, Kaoru, Hayakawa, Fumiyo, Gao, Zhihong, Ishihara, Sayaka, Funami, Takahiro, Nishinari, Katsuyoshi

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 721 KB

english, 2016

54

Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate

Salvia-Trujillo, Laura, Decker, Eric Andrew, McClements, David Julian

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.27 MB

english, 2016

55

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

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

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.46 MB

english, 2016

56

Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches

Villas-Boas, Flávia, Franco, Célia M.L.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.12 MB

english, 2016

57

Rheological behavior and microstructure of release-controlled hydrogels based on xanthan gum crosslinked with sodium trimetaphosphate

Tao, Yongzhen, Zhang, Ruquan, Xu, Weilin, Bai, Zikui, Zhou, Yingshan, Zhao, Sanping, Xu, Yan, Yu, Danqing

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 3.52 MB

english, 2016

58

Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme

Li, Wenwen, Li, Caiming, Gu, Zhengbiao, Qiu, Yijing, Cheng, Li, Hong, Yan, Li, Zhaofeng

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.78 MB

english, 2016

59

Evaluation of rheological behavior of starch nanocrystals by acid hydrolysis and starch nanoparticles by self-assembly: A comparative study

Jiang, Suisui, Liu, Chenzhen, Han, Zhongjie, Xiong, Liu, Sun, Qingjie

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.41 MB

english, 2016

60

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

Devezeaux de Lavergne, Marine, Tournier, Carole, Bertrand, Dominique, Salles, Christian, van de Velde, Fred, Stieger, Markus

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 2.22 MB

english, 2016

61

Influence of polysaccharides on the physicochemical properties of lactoferrin–polyphenol conjugates coated β-carotene emulsions

Liu, Fuguo, Wang, Di, Sun, Cuixia, Gao, Yanxiang

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.04 MB

english, 2016

62

Characterization and antimicrobial effect of starch-based edible coating suspensions

Sánchez-Ortega, Irais, García-Almendárez, Blanca E., Santos-López, Eva María, Reyes-González, Luis Raymundo, Regalado, Carlos

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 666 KB

english, 2016

63

New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods

Degrand, Laure, Michon, Camille, Bosc, Véronique

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 900 KB

english, 2016

64

S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514

Zhang, Yun, Lin, Jun, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 631 KB

english, 2016

65

Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase

Wu, Xiaoli, Nishinari, Katsuyoshi, Gao, Zhiming, Zhao, Meng, Zhang, Ke, Fang, Yapeng, Phillips, Glyn O., Jiang, Fatang

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.86 MB

english, 2016

66

Sodium alginate decreases the permeability of intestinal mucus

Mackie, Alan R., Macierzanka, Adam, Aarak, Kristi, Rigby, Neil M., Parker, Roger, Channell, Guy A., Harding, Stephen E., Bajka, Balazs H.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 830 KB

english, 2016

67

Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films

Soukoulis, Christos, Singh, Poonam, Macnaughtan, William, Parmenter, Christopher, Fisk, Ian D.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.96 MB

english, 2016

68

Visualization of microbe-dietary remnant interactions in digesta from pigs, by fluorescence in situ hybridization and staining methods; effects of a dietary arabinoxylan-rich wheat fraction

Gorham, John B., Williams, Barbara A., Gidley, Michael J., Mikkelsen, Deirdre

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.44 MB

english, 2016

69

Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

Oliver, Laura, Wieck, Laura, Scholten, Elke

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.49 MB

english, 2016

70

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 7.84 MB

english, 2016

71

Calendar

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 108 KB

english, 2016

72

Effects of food consistency on perceived intensity and eating behavior using soft gels with varying aroma inhomogeneity

Funami, Takahiro, Nakao, Satomi, Isono, Mai, Ishihara, Sayaka, Nakauma, Makoto

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 735 KB

english, 2016

73

Editorial Board

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 84 KB

english, 2016