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Volume 75

Food Hydrocolloids

Volume 75

1

Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch

Park, Eun Young, Ma, Jin-Gyeong, Kim, Jiyeon, Lee, Dong Hun, Kim, Sun Young, Kwon, Dong-Joo, Kim, Jong-Yea

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 723 KB

english, 2018

2

Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions

Zhang, Longteng, Li, Qian, Shi, Jing, Zhu, Beiwei, Luo, Yongkang

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 963 KB

english, 2018

3

Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods

Zhan, Fuchao, Yang, Jinchu, Li, Jing, Wang, Yuntao, Li, Bin

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 876 KB

english, 2018

4

Editorial Board

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 91 KB

english, 2018

5

Contents: Graphical Abstracts

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.89 MB

english, 2018

6

Calendar

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 106 KB

english, 2018

7

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Yang, Zhi, Yang, Huijuan, Yang, Hongshun

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 3.23 MB

english, 2018