Volume 65

Food Hydrocolloids

Volume 65

Ca2+-induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization

Liu, Fu, Ou, Shi-Yi, Tang, Chuan-He

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.95 MB

english, 2017

Water-binding capacity of protein-rich particles and their pellets

Peters, Jorien P.C.M., Vergeldt, Frank J., Boom, Remko M., van der Goot, Atze Jan

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.60 MB

english, 2017

Chain conformation and rheological behavior of exopolysaccharide from Bacillus mucilaginosus SM-01

Yu, Li, Xu, Xiaojuan, Zhou, Jinping, Lv, Guozhong, Chen, Jinghua

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 3.65 MB

english, 2017

Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7

Keppler, Julia Katharina, Martin, Dierk, Garamus, Vasil M., Berton-Carabin, Claire, Nipoti, Elia, Coenye, Tom, Schwarz, Karin

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 1.24 MB

english, 2017

Editorial Board

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 92 KB

english, 2017

Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 2.92 MB

english, 2017

Calendar

Journal:

Food Hydrocolloids

Year:

2017

Language:

english

File:

PDF, 106 KB

english, 2017

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