Volume 98

Food Hydrocolloids

Volume 98

1

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

Calle, Jehannara, Benavent-Gil, Yaiza, Rosell, Cristina M.

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 349 KB

english, 2020

2

Steric stabilization of phycobiliprotein loaded liposome through polyethylene glycol adsorbed cellulose nanocrystals and their impact on the gastrointestinal tract

Patel, Avinash Singh, Lakshmibalasubramaniam, SuriyaPrakaash, Nayak, Balunkeswar

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.33 MB

english, 2020

3

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

Wei, Yue, Cai, Zhixiang, Wu, Min, Guo, Yalong, Tao, Ran, Li, Ruiqi, Wang, Pengguang, Ma, Aiqin, Zhang, Hongbin

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 3.79 MB

english, 2020

4

An edible oil packaging film with improved barrier properties and heat sealability from cassia gum incorporating carboxylated cellulose nano crystal whisker

Cao, Lele, Ge, Tingting, Meng, Fansong, Xu, Shiyu, Li, Jian, Wang, Lijuan

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 1.42 MB

english, 2020

5

Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: A proof-of-concept study for 3D printing applications

Ahmed, Jasim, Mulla, Mehrajfatema, Joseph, Antony, Ejaz, Mohammed, Maniruzzaman, Mohammed

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 1.34 MB

english, 2020

6

Modification of casein aggregate microstructures under frozen conditions: A study using tunable resistive pulse sensing

Fang, Bowen, Nakagawa, Kyuya

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.79 MB

english, 2020

7

Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins

Zhao, Di, Xu, Dan, Sheng, Bulei, Zhu, Zongshuai, Li, Hao, Nian, Yingqun, Wang, Cong, Li, Chunbao, Xu, Xinglian, Zhou, Guanghong

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.51 MB

english, 2020

8

Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles

Su, Jiaqi, Guo, Qing, Chen, Yulu, Dong, Wenxia, Mao, Like, Gao, Yanxiang, Yuan, Fang

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 3.71 MB

english, 2020

9

Steric stabilization of phycobiliprotein loaded liposome through polyethylene glycol adsorbed cellulose nanocrystals and their impact on the gastrointestinal tract

Patel, Avinash Singh, Lakshmibalasubramaniam, SuriyaPrakaash, Nayak, Balunkeswar

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 2.33 MB

2020

10

Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation

Sabater, Carlos, Sabater, Víctor, Olano, Agustín, Montilla, Antonia, Corzo, Nieves

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.29 MB

english, 2020

11

Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

Guo, Qing, Su, Jiaqi, Xie, Wenfeng, Tu, Xingyu, Yuan, Fang, Mao, Like, Gao, Yanxiang

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 3.30 MB

english, 2020

12

Preparation of carbohydrate-based functional composite films incorporated with curcumin

Roy, Swarup, Rhim, Jong-Whan

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 3.02 MB

english, 2020

13

Changes in structure and flavor of egg yolk gel induced by lipid migration under heating

Xiang, Xiao-le, Liu, Yuan-yuan, Liu, Yang, Wang, Xiao-yun, Jin, Yong-guo

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 2.32 MB

2020

14

A-, B- and C-type starch granules coexist in root tuber of sweet potato

Guo, Ke, Zhang, Long, Bian, Xiaofeng, Cao, Qinghe, Wei, Cunxu

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 3.76 MB

2020

15

Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion

Su, Jiaqi, Guo, Qing, Chen, Yulu, Mao, Like, Gao, Yanxiang, Yuan, Fang

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 1.67 MB

2020

16

Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils

Wei, Zihao, Huang, Qingrong

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 3.24 MB

2020

17

Effect of freezing and food additives on the rheological properties of egg yolk

Primacella, Monica, Acevedo, Nuria Cristina, Wang, Tong

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 554 KB

2020

18

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

Zhao, Yan, Cao, Danhui, Shao, Yaoyao, Xiong, Chunhong, Li, Jianke, Tu, Yonggang

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 4.59 MB

2020

19

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Li, Xin, Murray, Brent S., Yang, Yanjun, Sarkar, Anwesha

Journal:

Food Hydrocolloids

Year:

2020

File:

PDF, 1.85 MB

2020

20

Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Marchetti, L., Andrés, S.C., Cerruti, P., Califano, A.N.

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.02 MB

english, 2020

21

Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density

Xiong, Wenfei, Deng, Qianchun, Li, Jing, Li, Bin, Zhong, Qixin

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 5.77 MB

english, 2020

22

Study on β-lactoglobulin microgels adsorption onto a hydrophobic solid surface by QCM-D

Zhang, Jinglin, Mei, Lei, Chen, Nannan, Yuan, Yang, Zeng, Qing-Zhu, Wang, Qin

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 2.11 MB

english, 2020

23

Fractionation of Acacia seyal gum by ion exchange chromatography

Apolinar-Valiente, Rafael, Williams, Pascale, Nigen, Michaël, Tamayo, Veronica Mejia, Doco, Thierry, Sanchez, Christian

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 1006 KB

english, 2020

24

Graphical abstract TOC

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 549 KB

english, 2020

25

Editorial Board

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 38 KB

english, 2020

26

Graphical abstract TOC

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 232 KB

english, 2020

27

Preparation and characterization of novel edible matrices based on alginate and whey for oral delivery of iron

Durán, Emerson, Churio, Osmaly, Arias, José Luis, Neira-Carrillo, Andrónico, Valenzuela, Carolina

Journal:

Food Hydrocolloids

Year:

2020

Language:

english

File:

PDF, 1.95 MB

english, 2020

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