Volume 54

Food Hydrocolloids

Volume 54

1

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

Xiao, Jie, Wang, Xiang'an, Perez Gonzalez, Alejandro J., Huang, Qingrong

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 3.45 MB

english, 2016

2

Rheological, textural, and enzymatic hydrolysis properties of chickpea starch from a Chinese cultivar

Zhang, Huanxin, Yin, Ling, Zheng, Yi, Shen, Jie

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.07 MB

english, 2016

3

Composition and thermodynamic properties of starches from facultative wheat varieties

Rosicka - Kaczmarek, Justyna, Makowski, Bartłomiej, Nebesny, Ewa, Tkaczyk, Mariola, Komisarczyk, Aleksandra, Nita, Zygmunt

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 433 KB

english, 2016

4

Nisin-loaded pectin nanoparticles for food preservation

Krivorotova, Tatjana, Cirkovas, Andrejus, Maciulyte, Sandra, Staneviciene, Ramune, Budriene, Saulute, Serviene, Elena, Sereikaite, Jolanta

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.49 MB

english, 2016

5

In vitro digestion properties of heterogeneous starch granules from high-amylose rice

Huang, Jun, Lin, Lingshang, Wang, Juan, Wang, Zhifeng, Liu, Qiaoquan, Wei, Cunxu

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 4.07 MB

english, 2016

6

Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery

Wang, Yong-Hui, Wan, Zhi-Li, Yang, Xiao-Quan, Wang, Jin-Mei, Guo, Jian, Lin, Yuan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.23 MB

english, 2016

7

Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein–globular protein mixtures

Liang, Yichao, Wong, Shen-Siung, Pham, Son Quang, Tan, Jun Jie

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.38 MB

english, 2016

8

Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips

Yu, Lin, Li, Jinwei, Ding, Shaodong, Hang, Feng, Fan, Liuping

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.89 MB

english, 2016

9

Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch

Huang, Ting-Ting, Zhou, Da-Nian, Jin, Zheng-Yu, Xu, Xue-Ming, Chen, Han-Qing

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.47 MB

english, 2016

10

Supramolecular assemblies from plant cell polysaccharides: Self-healing and aging behavior

Roversi, T., Piazza, L.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.91 MB

english, 2016

11

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

Jekle, Mario, Mühlberger, Katharina, Becker, Thomas

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.74 MB

english, 2016

12

Preparation and preservation properties of the chitosan coatings modified with the in situ synthesized nano SiOx

Sun, Tong, Wu, Chao-ling, Hao, Han, Dai, Yue, Li, Jian-rong

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.22 MB

english, 2016

13

Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels

Guo, Qing, Ye, Aiqian, Lad, Mita, Dalgleish, Douglas, Singh, Harjinder

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 3.33 MB

english, 2016

14

Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

Liu, Huan, Gong, Joshua, Chabot, Denise, Miller, S.Shea, Cui, Steve W., Ma, Jianguo, Zhong, Fang, Wang, Qi

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.56 MB

english, 2016

15

Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds

Akbari, Ali, Wu, Jianping

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.91 MB

english, 2016

16

Poroelastic relaxation indentation of whey protein hydrogels

Mercadé-Prieto, Ruben, Lopez, Joaquim, Chen, Xiao Dong

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.18 MB

english, 2016

17

Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses

Sharma, Prateek, Munro, Peter A., Dessev, Tzvetelin T., Wiles, Peter G., Buwalda, Robert J.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 3.36 MB

english, 2016

18

Elucidating molecular structure and prebiotics properties of bioengineered α-D-glucan from Leuconostoc citreum SK24.002

Miao, Ming, Jia, Xue, Jiang, Bo, Wu, Shengfang, Cui, Steve W., Li, Xingfeng

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.04 MB

english, 2016

19

Gelation of carrageenan: Effects of sugars and polyols

Stenner, Richard, Matubayasi, Nobuyuki, Shimizu, Seishi

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 578 KB

english, 2016

20

Investigation of the interaction between mucins and β-lactoglobulin under tribological stress

Çelebioğlu, Hilal Y., Gudjónsdóttir, María, Chronakis, Ioannis S., Lee, Seunghwan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.15 MB

english, 2016

21

Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

Chang, Cuihua, Niu, Fuge, Su, Yujie, Qiu, Yan, Gu, Luping, Yang, Yanjun

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.39 MB

english, 2016

22

Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

Peters, Jorien P.C.M., Vergeldt, Frank J., Van As, Henk, Luyten, Hannemieke, Boom, Remko M., van der Goot, Atze Jan

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 704 KB

english, 2016

23

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Nyemb, Kéra, Guérin-Dubiard, Catherine, Pézennec, Stéphane, Jardin, Julien, Briard-Bion, Valérie, Cauty, Chantal, Rutherfurd, Shane M., Dupont, Didier, Nau, Françoise

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.96 MB

english, 2016

24

Assessment of measurement characteristics for rehydration of milk protein based powders

Ji, Junfu, Fitzpatrick, John, Cronin, Kevin, Crean, Abina, Miao, Song

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.60 MB

english, 2016

25

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 817 KB

english, 2016

26

Editorial Board

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 83 KB

english, 2016

27

Calendar

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 108 KB

english, 2016

28

Editorial Board

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 84 KB

english, 2016

29

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.61 MB

english, 2016

30

Calendar

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 108 KB

english, 2016

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