Volume 79

Food Hydrocolloids

Volume 79

1

Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour

David-Birman, Tatyana, Raften, Gayle, Lesmes, Uri

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 3.89 MB

english, 2018

2

Viscoelastic properties of pectin/cellulose composites studied by QCM-D and oscillatory shear rheology

Lin, Dehui, Lopez-Sanchez, Patricia, Selway, Nichola, Gidley, Michael J.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.23 MB

english, 2018

3

Improved redispersibility of cellulose nanofibrils in water using maltodextrin as a green, easily removable and non-toxic additive

Velásquez-Cock, J., Gañán, P., Gómez H., C., Posada, P., Castro, C., Dufresne, A., Zuluaga, R.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.38 MB

english, 2018

4

Molecular interactions in composite wheat starch- Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties

Yuris, Anynda, Matia-Merino, Lara, Hardacre, Allan Keith, Hindmarsh, Jason, Goh, Kelvin Kim Tha

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.50 MB

english, 2018

5

Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery

Garcia, Vitor Augusto dos Santos, Borges, Josiane Gonçalves, Maciel, Vinicius Borges Vieira, Mazalli, Monica Roberta, Lapa-Guimaraes, Judite das Graças, Vanin, Fernanda Maria, de Carvalho, Rosemary Ap

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 530 KB

english, 2018

6

Insight into natural biopolymer-emulsified solid lipid nanoparticles for encapsulation of curcumin: Effect of loading methods

Xue, Jingyi, Wang, Taoran, Hu, Qiaobin, Zhou, Mingyon, Luo, Yangchao

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.58 MB

english, 2018

7

Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins

Kunarayakul, Supichcha, Thaiphanit, Somruedee, Anprung, Pranee, Suppavorasatit, Inthawoot

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.54 MB

english, 2018

8

Flow behavior studies of kefiran systems

Exarhopoulos, Stylianos, Raphaelides, Stylianos N., Kontominas, Michael G.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 3.52 MB

english, 2018

9

Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning

Feng, Zhibiao, Wu, Guangxin, Liu, Chunhong, Li, Dongmei, Jiang, Bin, Zhang, Xiaosong

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.23 MB

english, 2018

10

Deconstructing how the various components of emulsion creamers impact salt perception

Lima, Anthony, Dufauret, Marie, le Révérend, Benjamin, Wooster, Tim J.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 992 KB

english, 2018

11

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Cai, Yongjian, Deng, Xinlun, Liu, Tongxun, Zhao, Mouming, Zhao, Qiangzhong, Chen, Senlin

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.31 MB

english, 2018

12

A gelation mechanism for gelatin/polysaccharide aqueous mixtures

Wang, Chang-Sheng, Virgilio, Nick, Wood-Adams, Paula M., Heuzey, Marie-Claude

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.69 MB

english, 2018

13

Physical, rheological and antioxidant properties of gelatin gel as affected by the incorporation of β-glucan

Sinthusamran, Sittichoke, Benjakul, Soottawat

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.88 MB

english, 2018

14

Mechanism for improved protection of whey protein isolate against the photodecomposition of folic acid

Fu, Xiaojun, Wusigale,, Cheng, Hao, Fang, Zheng, Liang, Li

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.36 MB

english, 2018

15

Introducing Speckled sugar bean ( Phaseolus vulgaris ) protein isolates as a new source of emulsifying agent

Rahmati, Nazanin Fatemeh, Koocheki, Arash, Varidi, Mehdi, Kadkhodaee, Rassoul

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 2.17 MB

english, 2018

16

In vitro evaluation and physicochemical characteristics of casein phosphopeptides-soluble dietary fibers copolymers as a novel calcium delivery system

Gao, Ang, Dong, Shuang, Chen, Yue, Chen, Guiyun, Li, Shuhong, Chen, Ye

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.57 MB

english, 2018

17

Distribution of acetyl groups in acetylated waxy maize starches prepared in aqueous solution with two different alkaline concentrations

Luo, Zhi-Gang, Shi, Yong-Cheng

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 935 KB

english, 2018

18

Graphical abstract TOC

Journal:

Food Hydrocolloids

Year:

2018

File:

PDF, 208 KB

2018

19

Editorial Board

Journal:

Food Hydrocolloids

Year:

2018

File:

PDF, 55 KB

2018

20

Graphical abstract TOC

Journal:

Food Hydrocolloids

Year:

2018

File:

PDF, 296 KB

2018

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