Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion
Publication date: Available online 14 July 2020Source: Food HydrocolloidsAuthor(s): Shahid Iqbal, Peng Wu, Timothy V. Kirk, Xiao Dong Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 14, 2020 Category: Food Science Source Type: research

Design of water-soluble whole rice glutelin: The rendezvous of two rice subspecies, Japonica and Indica
Publication date: Available online 14 July 2020Source: Food HydrocolloidsAuthor(s): Chengxin He, Yu Hu, Yong Wang, Ziwei Liu, Yang Liao, Hua Xiong, Qiang Zhao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 14, 2020 Category: Food Science Source Type: research

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat
Publication date: Available online 12 July 2020Source: Food HydrocolloidsAuthor(s): Yanqiu Ma, Anshan Shan, Ruihong Wang, Ying Zhao, Yujie Chi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 14, 2020 Category: Food Science Source Type: research

Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications
Publication date: Available online 11 June 2020Source: Food HydrocolloidsAuthor(s): Natalia Estévez, Pablo Fuciños, Clara Fuciños, Paula Jauregi, Clara A. Tovar, M. Luisa Rúa (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research

Phase separation behavior in zein-gelatin composite film and its modulation effects on retention and release of multiple bioactive compounds
Publication date: Available online 16 June 2020Source: Food HydrocolloidsAuthor(s): Xia Chen, Jie Xiao, Jiyang Cai, Hongsheng Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerization
Publication date: Available online 21 June 2020Source: Food HydrocolloidsAuthor(s): Maude Ducrocq, Adeline Boire, Marc Anton, Valérie Micard, Marie-Hélène Morel (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research

Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process
Publication date: Available online 10 July 2020Source: Food HydrocolloidsAuthor(s): Alice Vilotte, Hugues Bodiguel, Komla Ako, Deniz Z. Gunes, Christophe Schmitt, Clément de Loubens (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research

Rutin-containing chitosan films produced using in situ mechanoactivated precipitation process
Publication date: Available online 11 July 2020Source: Food HydrocolloidsAuthor(s): I.M. Lipatova, L.I. Makarova, A.A. Yusova (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 12, 2020 Category: Food Science Source Type: research

Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing
Publication date: Available online 22 June 2020Source: Food HydrocolloidsAuthor(s): Zhong Zhang, Sue Cho, Younas Dadmohammadi, Ying Li, Alireza Abbaspourrad (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Release kinetics and antibacterial activity of potassium salts of iso-α-acids loaded into the films based on gelatin, carboxymethyl cellulose and their blends
Publication date: Available online 23 June 2020Source: Food HydrocolloidsAuthor(s): Dariusz Kowalczyk, Monika Pytka, Urszula Szymanowska, Tomasz Skrzypek, Katarzyna Łupina, Martin Biendl (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Influence of pH on fluid gels produced from egg and whey protein isolate
Publication date: Available online 26 June 2020Source: Food HydrocolloidsAuthor(s): P.W. Young, T.B. Mills, I.T. Norton (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Improved physicochemical properties of peanut protein isolate glycated by atmospheric pressure cold plasma (ACP) treatment
Publication date: Available online 27 June 2020Source: Food HydrocolloidsAuthor(s): Hui Ji, Xiaojuan Tang, Ling Li, Shanli Peng, Cuijuan Gao, Ye Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Changes in structure and solubility of wheat arabinoxylan during the breadmaking process
Publication date: Available online 28 June 2020Source: Food HydrocolloidsAuthor(s): Yasuyuki Nishitsuji, Kristin Whitney, Kenji Nakamura, Katsuyuki Hayakawa, Senay Simsek (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin
Publication date: Available online 30 June 2020Source: Food HydrocolloidsAuthor(s): Fan Xie, Bon-Jae Gu, Steven R. Saunders, Girish M. Ganjyal (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Publication date: Available online 30 June 2020Source: Food HydrocolloidsAuthor(s): Aimin Shi, Xinyue Feng, Qiang Wang, Benu Adhikari (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk
Publication date: Available online 30 June 2020Source: Food HydrocolloidsAuthor(s): Andrew J. Clulow, Malinda Salim, Adrian Hawley, Ben J. Boyd (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel
Publication date: Available online 1 July 2020Source: Food HydrocolloidsAuthor(s): Jia-yi Huang, Jin-song Liao, Jun-ru Qi, Wen-xin Jiang, Xiao-quan Yang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility
Publication date: Available online 2 July 2020Source: Food HydrocolloidsAuthor(s): Ranran Chang, Hao Lu, Xiliang Bian, Yaoqi Tian, Zhengyu Jin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

A new design of soft texture analyzer tribometer (STAT) for in vitro oral lubrication study
Publication date: Available online 2 July 2020Source: Food HydrocolloidsAuthor(s): Qi Wang, Xinmiao Wang, Jianshe Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions
Publication date: Available online 2 July 2020Source: Food HydrocolloidsAuthor(s): Hongjie Dai, Yuan Li, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang, Tingwei Liu, Xin Feng, Mi Tang, Weijie Hu, Yuhao Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Effect of the stirring speed in the in vitro activity of α-amylase
Publication date: Available online 3 July 2020Source: Food HydrocolloidsAuthor(s): C. Roldan-Cruz, A. Garcia-Hernandez, J. Alvarez-Ramirez, E.J. Vernon-Carter (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology
Publication date: Available online 3 July 2020Source: Food HydrocolloidsAuthor(s): Yanjun Zhang, Huiyu Zuo, Fei Xu, Kexue Zhu, Lehe Tan, Wenjiang Dong, Gang Wu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Influence of salts in the Hofmeister series on the physical gelation behavior of gelatin in aqueous solutions
Publication date: Available online 6 July 2020Source: Food HydrocolloidsAuthor(s): Congde Qiao, Xujie Wang, Jianlong Zhang, Jinshui Yao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications
Publication date: Available online 6 July 2020Source: Food HydrocolloidsAuthor(s): Ruchir Priyadarshi, Hyun-Ji Kim, Jong-Whan Rhim (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Technological benefits of using inulin and xylooligosaccharide in dulce de leche
Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Ludmila S. Leddomado, Ramon Silva, Jonas T. Guimarães, Celso F. Balthazar, Gistavo L.P.A. Ramos, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Roberto P.C. Neto, Maria Inês B. Tavares, Tatiana C. Pimentel, Paulo Henrique F. Silva, Renata S.L. Raices, Marcia Cristina Silva, Adriano G. Cruz, Erick A. Esmerino (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla Turcz
Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Ming-Kai Pan, Fang-Fang Zhou, Yong Liu, Jun-Hui Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Optimization and characterization of 1,8-cineole/hydroxypropyl-β-cyclodextrin inclusion complex and study of its release kinetics
Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Hao Yin, Chenxiao Wang, Jin Yue, Yun Deng, Shunshan Jiao, Yanyun Zhao, Jie Zhou, Ting Cao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Extraction temperature is a decisive factor for the properties of pectin
Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Jianle Chen, Huan Cheng, Zijian Zhi, Hua Zhang, Robert J. Linhardt, Fuming Zhang, Shiguo Chen, Xingqian Ye (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Julia K. Keppler, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan-Hendrik Grosch, Krzysztof Lewiński, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan Drusch (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties
Publication date: Available online 8 July 2020Source: Food HydrocolloidsAuthor(s): Maryam Kiumarsi, Dorota Majchrzak, Henry Jäger, Jian Song, Oliver Lieleg, Mahdiyar Shahbazi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Yamada Yasumasa, Shizuma Motohiro (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Electrostatic deposition of polysaccharide onto soft protein colloidal particles: Enhanced rigidity and potential application as Pickering emulsifiers
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Jiaqi Su, Qing Guo, Shufang Yang, Hao Li, Like Mao, Yanxiang Gao, Fang Yuan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Abdul Qayum, Muhammad Hussain, Meng Li, Jiaqi Li, Ruijie Shi, Tianqi Li, Asif Anwar, Zahoor Ahmed, Juncai Hou, Zhanmei Jiang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Development and characterization of antimicrobial protein films based on soybean protein isolate incorporating diatomite/thymol complex
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Hejun Wu, Junyu Lu, Di Xiao, Ziwei Yan, Shasha Li, Ting Li, Xiaofeng Wan, Zhiqing Zhang, Yuntao Liu, Guanghui Shen, Shanshan Li, Qingying Luo (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Kunli Wang, Mo Li, Yuxiao Wang, Zihao Liu, Yuanying Ni (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Different commercial soy protein isolates and the characteristics of Chiba tofu
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Li Zheng, ZhongJiang Wang, Yang Kong, ZhaoLei Ma, ChangLing Wu, Joe M. Regenstein, Fei Teng, Yang Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Wei Wu, Fang Li, Xiaojuan Wu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents
Publication date: Available online 9 July 2020Source: Food HydrocolloidsAuthor(s): Pei Chen, Yiling Zhang, Qian Qiao, Xiaoqi Tao, Peng Liu, Fengwei Xie (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Gabriel da Silva Filipini, Viviane Patrícia Romani, Vilásia Guimarães Martins (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Sara M. Oliveira, Luiz H. Fasolin, António A. Vicente, Pablo Fuciños, Lorenzo M. Pastrana (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation
Publication date: January 2021Source: Food Hydrocolloids, Volume 110Author(s): Xiangwei Zhu, Jianjun Chen, Yuxi Hu, Ni Zhang, Yuqing Fu, Xiaoqiang Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research

Molecular characterisation of hot moulded alginate gels as a delivery vehicle for the release of entrapped caffeine
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Courtney Morrish, Shahla Teimouri, Taghrid Istivan, Stefan Kasapis (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Yan Tian, Zhen Zhang, Ahmed Taha, Yijie Chen, Hao Hu, Siyi Pan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research

Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Camilo Gutiérrez-Jara, Cristina Bilbao-Sainz, Tara McHugh, Bor-sen Chiou, Tina Williams, Ricardo Villalobos-Carvajal (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research

Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Avtar Singh, Fathur Fadhila Prabowo, Soottawat Benjakul, Yudi Pranoto, Kasidate Chantakun (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research

Effect of additives on chia mucilage suspensions: A rheological approach
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Francesca Cuomo, Silvio Iacovino, Giuseppe Cinelli, Maria Cristina Messia, Emanuele Marconi, Francesco Lopez (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research

Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Mayumi Silva, Thi Hong Anh Bui, Durga Dharmadana, Bogdan Zisu, Jayani Chandrapala (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 9, 2020 Category: Food Science Source Type: research

Depolymerization of sodium alginate in saline solutions via ultrasonic treatments: A rheological characterization
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Andrea Dodero, Silvia Vicini, Maila Castellano (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2020 Category: Food Science Source Type: research

Interfacial properties of cellulose nanoparticles with different lengths from ginkgo seed shells
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Yang Ni, Liuping Fan, Yong Sun (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2020 Category: Food Science Source Type: research

Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Shulin Zhang, Li Tian, Jianhua Yi, Zhenbao Zhu, Eric Andrew Decker, David Julian McClements (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 7, 2020 Category: Food Science Source Type: research