Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
Publication date: Available online 16 January 2021Source: Food HydrocolloidsAuthor(s): Zhendong He, Tianyi Ma, Weiwei Zhang, Erzheng Su, Fuliang Cao, Meigui Huang, Yaosong Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 17, 2021 Category: Food Science Source Type: research

Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing
Publication date: Available online 10 November 2020Source: Food HydrocolloidsAuthor(s): Stefan Nöbel, Benjamin Seifert, Kilian Daffner, Johannes Schäfer, Jörg Hinrichs (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 16, 2021 Category: Food Science Source Type: research

A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive addition
Publication date: Available online 11 November 2020Source: Food HydrocolloidsAuthor(s): Cijian Zhang, Guohou Sun, Jian Li, Lijuan Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 16, 2021 Category: Food Science Source Type: research

Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate
Publication date: Available online 11 November 2020Source: Food HydrocolloidsAuthor(s): Loleny Tavares, Hiléia K.S. Souza, Maria Pilar Gonçalves, Cristina M.R. Rocha (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 15, 2021 Category: Food Science Source Type: research

Edible films based on gelatin, carboxymethyl cellulose, and their blends as carriers of potassium salts of iso-α-acids: structural, physicochemical and antioxidant properties
Publication date: Available online 12 January 2021Source: Food HydrocolloidsAuthor(s): Dariusz Kowalczyk, Urszula Szymanowska, Tomasz Skrzypek, Monika Basiura-Cembala, Katarzyna Łupina, Martin Biendl (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 13, 2021 Category: Food Science Source Type: research

A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies
Publication date: Available online 12 January 2021Source: Food HydrocolloidsAuthor(s): Rohit SRIVASTAVA, Véronique BOSC, Frédéric RESTAGNO, Carole TOURNIER, Paul MENUT, Isabelle SOUCHON, Vincent MATHIEU (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 13, 2021 Category: Food Science Source Type: research

Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development
Publication date: Available online 11 January 2021Source: Food HydrocolloidsAuthor(s): Alaitz Etxabide, Juan I. Maté, Paul A. Kilmartin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
Publication date: Available online 11 January 2021Source: Food HydrocolloidsAuthor(s): Die Dong, Bo Cui (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Fabrication and characteristics of porcine plasma protein cold-set gel: Influence of the aggregates produced by glucono-δ-lactone acidification on microbial transglutaminase catalysis
Publication date: Available online 11 January 2021Source: Food HydrocolloidsAuthor(s): Yu Zhang, Jiang-lan Yuan, Chao Fan, Ping Yan, Xu Kang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Xanthan gum-assisted fabrication of stable emulsion-based oleogel structured with gelatin and proanthocyanidins
Publication date: Available online 11 January 2021Source: Food HydrocolloidsAuthor(s): Haibo Pan, Xinlei Xu, Ziqi Qian, Huan Cheng, Xuemin Shen, Shiguo Chen, Xingqian Ye (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system
Publication date: Available online 12 January 2021Source: Food HydrocolloidsAuthor(s): Yanfei Wang, Long Yu, Qingjie Sun, Fengwei Xie (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
Publication date: Available online 12 January 2021Source: Food HydrocolloidsAuthor(s): Aiqian Ye (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling
Publication date: May 2021Source: Food Hydrocolloids, Volume 114Author(s): Thiecla Katiane Osvaldt Rosales, Magner Pessoa da Silva, Felipe Rebello Lourenço, Neuza Mariko Aymoto Hassimotto, João Paulo Fabi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research

Advances in the Plant Protein Extraction: Mechanism and Recommendations
Publication date: Available online 8 January 2021Source: Food HydrocolloidsAuthor(s): Manoj Kumar, Maharishi Tomar, Jayashree Potkule, Reetu Verma, Sneh Punia, Archana Mahapatra, Tarun Belwal, Anil Dahuja, Shourabh Joshi, Mukesh K. Berwal, Varsha Satankar, Anilkumar G. Bhoite, Ryszard Amarowicz, Charanjit Kaur, John F. Kennedy (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 8, 2021 Category: Food Science Source Type: research

Protein corona formation around inorganic nanoparticles: Food plant proteins-TiO2 nanoparticle interactions
Publication date: Available online 8 January 2021Source: Food HydrocolloidsAuthor(s): Jiang Bing, Xu Xiao, David Julian McClements, Yuan Biao, Cao Chongjiang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 8, 2021 Category: Food Science Source Type: research

Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll
Publication date: Available online 12 November 2020Source: Food HydrocolloidsAuthor(s): Jiarui Cao, Fangwei Li, Yuanyuan Li, Hongpu Chen, Xiaojun Liao, Yan Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 8, 2021 Category: Food Science Source Type: research

Thermodynamic Interactions of Micellar Casein and Oat β-Glucan in a Model Food System
Publication date: Available online 6 January 2021Source: Food HydrocolloidsAuthor(s): Stelios D. Sarantis, Necla Mine Eren, Barbara Kowalcyk, Rafael Jimenez–Flores, Valente B. Alvarez (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 8, 2021 Category: Food Science Source Type: research

Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals
Publication date: Available online 3 January 2021Source: Food HydrocolloidsAuthor(s): Suzane Martins Ferreira, Vanessa Dias Capriles, Ana Carolina Conti-Silva (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 4, 2021 Category: Food Science Source Type: research

Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch
Publication date: Available online 4 January 2021Source: Food HydrocolloidsAuthor(s): Yeming Bai, Sharat Atluri, Zhongwei Zhang, Michael J. Gidley, Enpeng Li, Robert G. Gilbert (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 4, 2021 Category: Food Science Source Type: research

Heat stability and rheology of high-calorie whey protein emulsion: effects of calcium ions
Publication date: Available online 2 January 2021Source: Food HydrocolloidsAuthor(s): Qiwei Du, Xuehua Ji, Fei Lyu, Jianhua Liu, Yuting Ding (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 3, 2021 Category: Food Science Source Type: research

Grape Pomace as a Promising Source for Gellan Gum Production
Publication date: Available online 2 January 2021Source: Food HydrocolloidsAuthor(s): Deniz Damla Altan Kamer, Tuncay Gumus, Ibrahim Palabiyik, Ahmet Sukru Demirci, Omer Oksuz (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 3, 2021 Category: Food Science Source Type: research

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions
Publication date: Available online 2 January 2021Source: Food HydrocolloidsAuthor(s): Jinju Cheng, Qifan Kan, Jiayuan Cao, Olayemi Eyituoyo Dudu, Tingsheng Yan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 3, 2021 Category: Food Science Source Type: research

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Fernanda G. Santos, Etiene V. Aguiar, Cristina M. Rosell, Vanessa D. Capriles (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 2, 2021 Category: Food Science Source Type: research

In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota
Publication date: Available online 30 December 2020Source: Food HydrocolloidsAuthor(s): Ding-Tao Wu, Xi-Rui Nie, Ren-You Gan, Huan Guo, Yuan Fu, Qin Yuan, Qing Zhang, Wen Qin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 1, 2021 Category: Food Science Source Type: research

Oxidized High-amylose Starch Macrogel as a Novel Delivery Vehicle for Probiotic and Bioactive Substances
Publication date: Available online 30 December 2020Source: Food HydrocolloidsAuthor(s): Zhi-Hua Zhang, Meng-Fan Li, Fei Peng, Shu-Rui Zhong, Zhi Huang, Min-Hua Zong, Wen-Yong Lou (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 1, 2021 Category: Food Science Source Type: research

Xanthan gum − mucin complexation: Molecular interactions, thermodynamics, and rheological analysis
Publication date: Available online 30 December 2020Source: Food HydrocolloidsAuthor(s): Mehraj Ahmad, Christos Ritzoulis, Jianshe Chen, Huang Meigui, Rani Bushra, Yongcan Jin, Huining Xiao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 1, 2021 Category: Food Science Source Type: research

Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly
Publication date: Available online 30 December 2020Source: Food HydrocolloidsAuthor(s): Shichen Zhu, Xiaoyue Yu, Juan You, Tao Yin, Yuanli Lin, Wenxin Chen, Linrui Dao, Hongying Du, Ru Liu, Shanbai Xiong, Yang Hu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - January 1, 2021 Category: Food Science Source Type: research

The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants
Publication date: Available online 28 December 2020Source: Food HydrocolloidsAuthor(s): Balazs H. Bajka, Ana M. Pinto, Jennifer Ahn-Jarvis, Peter Ryden, Natalia Perez-Moral, Alice van der Schoot, Costanza Stocchi, Catherine Bland, Sarah E. Berry, Peter R. Ellis, Cathrina H. Edwards (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 29, 2020 Category: Food Science Source Type: research

Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing
Publication date: Available online 28 December 2020Source: Food HydrocolloidsAuthor(s): Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Nuñez, Stefanie Simon, Andre K. White, Senghane Dieng, Eugene R. Heuberger, Madhav P. Yadav, Julie Hirsch (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 29, 2020 Category: Food Science Source Type: research

Flexible protein nanofibrils fabricated in aqueous ethanol: physical characteristics and properties of forming emulsions of conjugated linolenic acid
Publication date: Available online 28 December 2020Source: Food HydrocolloidsAuthor(s): Gang Liu, Wanrong Li, Xinguang Qin, Qixin Zhong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 29, 2020 Category: Food Science Source Type: research

Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree
Publication date: Available online 12 November 2020Source: Food HydrocolloidsAuthor(s): Li Ding, Zhuqing Xie, Xiong Fu, Zhigang Wang, Qiang Huang, Bin Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 27, 2020 Category: Food Science Source Type: research

Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
Publication date: Available online 16 November 2020Source: Food HydrocolloidsAuthor(s): Jun Yan, Xiuping Liang, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 27, 2020 Category: Food Science Source Type: research

Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
Publication date: Available online 18 November 2020Source: Food HydrocolloidsAuthor(s): Antonio J. Vela, Marina Villanueva, Ángela García Solaesa, Felicidad Ronda (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 27, 2020 Category: Food Science Source Type: research

Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception
Publication date: Available online 18 November 2020Source: Food HydrocolloidsAuthor(s): Nengneng Fan, Heather M. Shewan, Heather E. Smyth, Gleb E. Yakubov, Jason R. Stokes (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 27, 2020 Category: Food Science Source Type: research

Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles
Publication date: Available online 18 November 2020Source: Food HydrocolloidsAuthor(s): Muhammad Aslam Khan, Lingyun Chen, Li Liang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 26, 2020 Category: Food Science Source Type: research

Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies
Publication date: Available online 19 November 2020Source: Food HydrocolloidsAuthor(s): Wipawee Theerawitayaart, Thummanoon Prodpran, Soottawat Benjakul, Krisana Nilsuwan, Koro de la Caba (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 26, 2020 Category: Food Science Source Type: research

Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model
Publication date: Available online 24 December 2020Source: Food HydrocolloidsAuthor(s): Alexander T. Bui, Barbara A. Williams, Nida Murtaza, Allan Lisle, Deirdre Mikkelsen, Mark Morrison, Michael J. Gidley (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 26, 2020 Category: Food Science Source Type: research

Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root
Publication date: Available online 25 December 2020Source: Food HydrocolloidsAuthor(s): Swarup Roy, Jong-Whan Rhim (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 26, 2020 Category: Food Science Source Type: research

Nanoencapsulation of Anthocyanins from Blackberry (Rubus spp) through Pectin and Lysozyme Self-Assembling
Publication date: Available online 23 December 2020Source: Food HydrocolloidsAuthor(s): Thiecla Katiane Osvaldt Rosales, Magner Pessoa da Silva, Felipe Rebello Lourenço, Neuza Mariko Aymoto Hassimotto, João Paulo Fabi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 24, 2020 Category: Food Science Source Type: research

Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface
Publication date: Available online 20 November 2020Source: Food HydrocolloidsAuthor(s): Zongyuan Han, Shuaiqiang Xu, Jingxin Sun, Xiqing Yue, Zhaoxia Wu, Jun-Hua Shao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin
Publication date: Available online 20 November 2020Source: Food HydrocolloidsAuthor(s): Ting-Ting Chen, Zhi-Hong Zhang, Zi-Wei Wang, Zhi-Ling Chen, Haile Ma, Jing-Kun Yan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment
Publication date: Available online 21 November 2020Source: Food HydrocolloidsAuthor(s): Chaofan Guo, Min Zhang, Sakamon Devahastin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility
Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Guanqun Ma, Chenyu Tang, Xiangjun Sun, Jianhua Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran
Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Na-Na Wu, Cong-Cong Qiao, Xiao-Hong Tian, Bin Tan, Yong Fang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes
Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Fernanda G. Santos, Etiene V. Aguiar, Cristina M. Rosell, Vanessa D. Capriles (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
Publication date: Available online 25 November 2020Source: Food HydrocolloidsAuthor(s): Marek Aljewicz, Ana-Isabel Mulet-Cabero, Peter J. Wilde (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin
Publication date: Available online 26 November 2020Source: Food HydrocolloidsAuthor(s): Phoebe X. Qi, Hoa K. Chau, Arland T. Hotchkiss (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
Publication date: Available online 27 November 2020Source: Food HydrocolloidsAuthor(s): Hao Li, Jianfeng Wu, Ali Sedaghat Doost, Jiaqi Su, Paul Van der Meeren (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Effect of salt addition on iota-carrageenan solution properties
Publication date: Available online 28 November 2020Source: Food HydrocolloidsAuthor(s): Mohamed Salem Elfaruk, Chengrong Wen, Chengdeng Chi, Xiaoxi Li, Srinivas Janaswamy (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research

Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study
Publication date: Available online 30 November 2020Source: Food HydrocolloidsAuthor(s): Hualu Zhou, Taotao Dai, Jinning Liu, Yubing Tan, Long Bai, Orlando J. Rojas, David Julian McClements (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research