Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): Liang Zhang, Yang Wei, Wenyan Liao, Zhen Tong, Yuan Wang, Jinfang Liu, Yanxiang Gao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2021 Category: Food Science Source Type: research
Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure
Publication date: Available online 8 July 2021Source: Food HydrocolloidsAuthor(s): Xuwei Liu, Catherine M.G.C. Renard, Sylvie Bureau, Carine Le Bourvellec (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 8, 2021 Category: Food Science Source Type: research
The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ Small-Angle X-ray scattering
Publication date: Available online 7 July 2021Source: Food HydrocolloidsAuthor(s): Jinchuan Xu, Zhihang Li, Yuyue Zhong, Qi Zhou, Qi Lv, Ling Chen, Andreas Blennow, Xingxun Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 8, 2021 Category: Food Science Source Type: research
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): Heng Yang, Mengqi Tang, Wendi Wu, Wenping Ding, Beibei Ding, Xuedong Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 8, 2021 Category: Food Science Source Type: research
Effect of casein hydrolysates on the survival of protective cultures of Lactococcus lactis and Lactobacillus sakei in PVOH films
Publication date: Available online 5 July 2021Source: Food HydrocolloidsAuthor(s): Laura Settier-Ramírez, Gracia López-Carballo, Rafael Gavara, Pilar Hernández-Muñoz (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2021 Category: Food Science Source Type: research
Redispersible Nanosuspensions as a Plausible Oral Delivery System for Curcumin
Publication date: Available online 6 July 2021Source: Food HydrocolloidsAuthor(s): Nancy M. Elbaz, Lee M. Tatham, Andrew Owen, Steve Rannard, Tom O. McDonald (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2021 Category: Food Science Source Type: research
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Xin Xu, Lei Zhang, Abu ElGasim A. Yagoub, Xiaojie Yu, Haile Ma, Cunshan Zhou (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2021 Category: Food Science Source Type: research
Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): Jianyi Wang, Xiangfu Jiang, Zebin Guo, Baodong Zheng, Yi Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2021 Category: Food Science Source Type: research
The study of rheological properties and microstructure of carboxylated nanocellulose as influenced by level of carboxylation
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): Ruijing Qu, Yong Wang, Dong Li, Lijun Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 5, 2021 Category: Food Science Source Type: research
Binary blend of maltodextrin and whey protein outperforms gum Arabic as superior wall material for squalene encapsulation
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): R.G. Kumar Lekshmi, C.S. Tejpal, K.K. Anas, N.S. Chatterjee, Suseela Mathew, C.N. Ravishankar (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Rheological control of pea fibre dispersions in oil: The role of particle and water volume fractions
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): Vincenzo Calabrese, Deniz Z. Gunes, Isabel Fernández Farrés (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Novel high internal phase emulsions with gelled oil phase: preparation, characterization and stability evaluation
Publication date: Available online 28 June 2021Source: Food HydrocolloidsAuthor(s): Yanhui Zhang, Yao Lu, Ruoning Zhang, Yanxiang Gao, Like Mao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
In situ synthesis of silver nanoparticles in pectin matrix using gamma irradiation for the preparation of antibacterial pectin/silver nanoparticles composite films
Publication date: Available online 29 June 2021Source: Food HydrocolloidsAuthor(s): Nadjat Ardjoum, Shiv Shankar, Nacera Chibani, Stephane Salmieri, Monique Lacroix (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties
Publication date: Available online 29 June 2021Source: Food HydrocolloidsAuthor(s): Yalei Dai, Jingyun Zhao, Jin Gao, Qianchun Deng, Chuyun Wan, Bin Li, Bin Zhou (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Effects of aging on the shelf life and viscoelasticity of gellan gum microcapsules
Publication date: Available online 29 June 2021Source: Food HydrocolloidsAuthor(s): Yun-Han Huang, Xiran Li, Mariano Michelon, Bruna, C. Leopercio, Marcio S. Carvalho, John M. Frostad (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
