Volume 62

Food Hydrocolloids

Volume 62

1

The influence of solution viscosities and surface tension on calcium-alginate microbead formation using dripping technique

Davarcı, Fatma, Turan, Deniz, Ozcelik, Beraat, Poncelet, Denis

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 3.88 MB

english, 2017

2

Probiotics in cellulose houses: Enhanced viability and targeted delivery of Lactobacillus plantarum

Li, Wei, Zhu, Ya, Ye, Feng, Li, Bin, Luo, Xiaogang, Liu, Shilin

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 3.01 MB

english, 2017

3

Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation

Yang, Chen, Wang, Yixiang, Chen, Lingyun

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.76 MB

english, 2017

4

Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu

Shimizu, Seishi, Stenner, Richard, Matubayasi, Nobuyuki

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.82 MB

english, 2017

5

Two-step complex behavior between Bowman–Birk protease inhibitor and ι-carrageenan: Effect of protein concentration, ionic strength and temperature

Li, Xingfei, Hua, Yufei, Chen, Yeming, Kong, Xiangzhen, Zhang, Caimeng

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 708 KB

english, 2017

6

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

Calderón-Oliver, Mariel, Pedroza-Islas, Ruth, Escalona-Buendía, Héctor B., Pedraza-Chaverri, José, Ponce-Alquicira, Edith

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.66 MB

english, 2017

7

Complexation of lysozyme with sodium caseinate and micellar casein in aqueous buffered solutions

Antonov, Yurij A., Moldenaers, Paula, Cardinaels, Ruth

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.39 MB

english, 2017

8

The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts

Pizones Ruiz-Henestrosa, Víctor M., Bellesi, Fernando A., Camino, Nerina A., Pilosof, Ana M.R.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.65 MB

english, 2017

9

Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage

Elboutachfaiti, Redouan, Delattre, Cédric, Quéro, Anthony, Roulard, Romain, Duchêne, Julie, Mesnard, François, Petit, Emmanuel

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.48 MB

english, 2017

10

Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach

Luna-Valdez, J.G., Balandrán-Quintana, R.R., Azamar-Barrios, J.A., Ramos Clamont-Montfort, G., Mendoza-Wilson, A.M., Mercado-Ruiz, J.N., Madera-Santana, T.J., Rascon-Chu, A., Chaquilla-Quilca, G.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.99 MB

english, 2017

11

Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics

Tsai, Fu-Hsuan, Chiang, Po-Yuan, Kitamura, Yutaka, Kokawa, Mito, Islam, M.Z.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.26 MB

english, 2017

12

Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion: Fabrication, microstructure, stability and in vitro digestion profile

Xiao, Jie, Lu, Xuanxuan, Huang, Qingrong

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.75 MB

english, 2017

13

Advances in the pectin production process using novel extraction techniques: A review

Adetunji, Lanrewaju Ridwan, Adekunle, Ademola, Orsat, Valérie, Raghavan, Vijaya

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 957 KB

english, 2017

14

Optimized analytical parameters for the viscometric determination of pasting temperatures of barley malt

Rittenauer, Michael, Gastl, Martina, Becker, Thomas

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 741 KB

english, 2017

15

Annealing improves paste viscosity and stability of starch

Wang, Shujun, Wang, Jinrong, Wang, Shaokang, Wang, Shuo

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.24 MB

english, 2017

16

Passion fruit peel flour – Technological properties and application in food products

Coelho, Emanuela Monteiro, Gomes, Raquel Guttierres, Machado, Bruna A. Souza, Oliveira, Roseane Santos, Lima, Marcos dos Santos, de Azêvedo, Luciana Cavalcanti, Guez, Marcelo A. Umsza

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 740 KB

english, 2017

17

Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties

Feng, Ziqian, Dou, Wei, Alaxi, Sierkemideke, Niu, Yuge, Yu, Liangli (Lucy)

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.71 MB

english, 2017

18

Effects of aroma compounds and lipid composition on release of functional substances encapsulated in nanostructured lipid carriers lipolyzed by lipase

Yang, Tsung-Shi, Liu, Tai-Ti, Liu, Hung-I.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 648 KB

english, 2017

19

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

Faber, T.J., Jaishankar, A., McKinley, G.H.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.15 MB

english, 2017

20

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

Schmidt, U.S., Schütz, L., Schuchmann, H.P.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.73 MB

english, 2017

21

α-Lactalbumin and sodium dodecyl sulfate aggregates: Denaturation, complex formation and time stability

Sun, Yang, Oseliero Filho, Pedro L., Oliveira, Cristiano L.P.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.57 MB

english, 2017

22

Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations

Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.89 MB

english, 2017

23

Effect of substitution degree on carboxymethylcellulose interaction with lysozyme

Li, Zhenshun, Wang, Yuntao, Pei, Yaqiong, Xiong, Wenfei, Xu, Wei, Li, Bin, Li, Jing

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.01 MB

english, 2017

24

Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

Kuang, Qirong, Xu, Jinchuan, Liang, Yongri, Xie, Fengwei, Tian, Feng, Zhou, Sumei, Liu, Xingxun

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.27 MB

english, 2017

25

Editorial Board

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 43 KB

english, 2017

26

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.96 MB

english, 2017

27

Calendar

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 115 KB

english, 2017