Volume 64

Food Hydrocolloids

Volume 64

1

Viscoelastic properties, microstructure and stability of high-oleic O/W emulsions stabilised by crayfish protein concentrate and xanthan gum

Felix, Manuel, Romero, Alberto, Guerrero, Antonio

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.41 MB

english, 2017

2

Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol

Farhan, Abdulaal, Hani, Norziah Mohd

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.22 MB

english, 2017

3

Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH

Sun, Cuixia, Dai, Lei, Gao, Yanxiang

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.57 MB

english, 2017

4

Whey protein isolate and flaxseed (Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology

Liu, Jun, Shim, Youn Young, Shen, Jianheng, Wang, Yong, Reaney, Martin J.T.

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.86 MB

english, 2017

5

Rheological properties of soy protein isolate solution for fibers and films

Liu, Pengchao, Xu, Helan, Zhao, Yi, Yang, Yiqi

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.31 MB

english, 2017

6

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.11 MB

english, 2017

7

Editorial Board

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 44 KB

english, 2017

8

Calendar

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 113 KB

english, 2017