Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Yuyue Zhong, Yu Tian, Xingxun Liu, Li Ding, Jacob Judas Kain Kirkensgaard, Kim Hebelstrup, Jean-Luc Putaux, Andreas Blennow (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 8, 2021 Category: Food Science Source Type: research

Microencapsulating Polymers for Probiotics Delivery Systems: Preparation, Characterization, and Applications
Publication date: Available online 4 May 2021Source: Food HydrocolloidsAuthor(s): Seyedehhamideh Razavi, Sajjad Janfaza, Nishat Tasnim, Deanna L. Gibson, Mina Hoorfar (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 6, 2021 Category: Food Science Source Type: research

Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate
Publication date: Available online 5 May 2021Source: Food HydrocolloidsAuthor(s): Laura Acosta-Domínguez, Yolanda Cocotle-Ronzón, Liliana Alamilla-Beltrán, Eliseo Hernandez-Martinez (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 6, 2021 Category: Food Science Source Type: research

Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: role of hydrogen bonding and plasticizer molar volume
Publication date: Available online 4 May 2021Source: Food HydrocolloidsAuthor(s): Stefano Renzetti, Irene van den Hoek, Ruud van der Sman (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 5, 2021 Category: Food Science Source Type: research

The role of hydrocolloids on the 3D printability of meat products
Publication date: Available online 4 May 2021Source: Food HydrocolloidsAuthor(s): Arianna Dick, Xiuping Dong, Bhesh Bhandari, Sangeeta Prakash (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 5, 2021 Category: Food Science Source Type: research

Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking
Publication date: Available online 2 May 2021Source: Food HydrocolloidsAuthor(s): Karl Seiwert, Donatien-Pascal Kamdem, Didem Sutay Kocabaş, Zeynep Ustunol (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 2, 2021 Category: Food Science Source Type: research

Preparation, characterization and physicochemical properties of Konjac glucomannan depolymerized by ozone assisted with microwave treatment
Publication date: Available online 30 April 2021Source: Food HydrocolloidsAuthor(s): Yao Li, Haibo Liu, Yong Xie, Kinyoro Ibrahim Shabani, Xiong Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
Publication date: Available online 30 April 2021Source: Food HydrocolloidsAuthor(s): Qiannan Zhao, Lixian Ding, Minquan Xia, Xi Huang, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research

Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
Publication date: Available online 1 May 2021Source: Food HydrocolloidsAuthor(s): Xingfa Ma, Dereck E.W. Chatterton (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research

Fabrication of thermally and mechanically stable superhydrophobic coatings for cellulose-based substrates with natural and edible ingredients for food applications
Publication date: Available online 1 May 2021Source: Food HydrocolloidsAuthor(s): Taorang Wang, Yanyun Zhao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research

Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel
Publication date: Available online 28 April 2021Source: Food HydrocolloidsAuthor(s): Andrew J. Gravelle, Alejandro G. Marangoni (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Adsorption Kinetics and Dilatational Rheological Properties of Recombinant Pea Albumin-2 at the Oil-Water Interface
Publication date: Available online 29 April 2021Source: Food HydrocolloidsAuthor(s): Yilun Luo, Wei Zheng, Qian Shen, Li Zhang, Cuie Tang, Rong Song, Shilin Liu, Bin Li, Yijie Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes
Publication date: Available online 29 April 2021Source: Food HydrocolloidsAuthor(s): Signe H. Nissen, Jesper M. Schmidt, Sandra Gregersen, Marianne Hammershøj, Anders H. Møller, Marianne Danielsen, Lene Stødkilde, Caroline Nebel, Trine K. Dalsgaard (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Contents continued
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Graphical abstract TOC
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Systematic review on modification methods of dietary fiber
Publication date: Available online 28 April 2021Source: Food HydrocolloidsAuthor(s): Jiapan Gan, Liang Xie, Guanyi Peng, Jianhua Xie, Yi Chen, Qiang Yu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research

Preparation of pectin-tannic acid coated core-shell nanoparticle for enhanced bioavailability and antihyperlipidemic activity of curcumin
Publication date: Available online 27 April 2021Source: Food HydrocolloidsAuthor(s): Qihong Zhang, Hui Wang, Zongmiao Feng, Zhaohui Lu, Chen Su, Yunchun Zhao, Jingbo Yu, Alexandr V. Dushkin, Weike Su (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 27, 2021 Category: Food Science Source Type: research

Asymmetrical flow field-flow fractionation combined with electrophoresis: A new approach for studying thermal aggregation behavior of soy protein isolate
Publication date: Available online 27 April 2021Source: Food HydrocolloidsAuthor(s): Wei Wang, Juhua Zhang, Xirui Zhang, Yuxi Guo, Jianhong Shi, Shigang Shen, Dandan Han, Haiyang Dou (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 27, 2021 Category: Food Science Source Type: research

Influence of microwave treatment on the structural and functionality of pure amylose and amylopectin systems
Publication date: Available online 24 April 2021Source: Food HydrocolloidsAuthor(s): Yuyue Zhong, Yu Tian, Xingxun Liu, Li Ding, Jacob Judas Kain Kirkensgaard, Kim Hebelstrup, Jean-Luc Putaux, Andreas Blennow (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 26, 2021 Category: Food Science Source Type: research

Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: functionality, stability and application
Publication date: Available online 23 April 2021Source: Food HydrocolloidsAuthor(s): Yan Qin, Dawei Yun, Fengfeng Xu, Dan Chen, Juan Kan, Jun Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Effects of ionic strength and (−)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Yaxuan Yang, Qiming Wang, Yuwan Tang, Lin Lei, Jichun Zhao, Yuhao Zhang, Lin Li, Qiang Wang, Jian Ming (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO2
Publication date: Available online 22 April 2021Source: Food HydrocolloidsAuthor(s): Xia Chang, Yuhao Hou, Qian Liu, Ziyan Hu, Qiutao Xie, Yang Shan, Gaoyang Li, Shenghua Ding (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Characterization of core-shell nanofibers electrospun from bilayer gelatin/gum arabic O/W emulsions crosslinked by genipin
Publication date: Available online 22 April 2021Source: Food HydrocolloidsAuthor(s): Cen Zhang, Peng Wang, Jiawen Li, Hui Zhang, Jochen Weiss (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

The impact of phosphates on the fibrous structure formation of textured wheat gluten
Publication date: Available online 22 April 2021Source: Food HydrocolloidsAuthor(s): Jing Peng, Ke-Xue Zhu, Xiao-Na Guo, Hui-Ming Zhou (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Complexation behavior of octenyl succinic anhydride starch with chitosan
Publication date: Available online 22 April 2021Source: Food HydrocolloidsAuthor(s): Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Li Cheng, Yi Tong, Yan Hong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method
Publication date: Available online 22 April 2021Source: Food HydrocolloidsAuthor(s): Qianyuan Liu, Yang Qin, Jingjing Chen, Bo Jiang, Tao Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides
Publication date: Available online 23 April 2021Source: Food HydrocolloidsAuthor(s): Ying Li, Zhong Zhang, Alireza Abbaspourrad (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability
Publication date: Available online 23 April 2021Source: Food HydrocolloidsAuthor(s): Ziyu Deng, Jing Li, Rong Song, Bin Zhou, Bin Li, Hongshan Liang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Bioactive packaging based on delipidated egg yolk protein edible films with lactobionic acid and Lactobacillus plantarum CECT 9567: characterization and use as coating in a food model
Publication date: Available online 23 April 2021Source: Food HydrocolloidsAuthor(s): S. Sáez-Orviz, I. Marcet, M. Rendueles, M. Díaz (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Prebiotic food foams stabilized by inulin and β-lactoglobulin
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): María Luisa López-Castejón, Carlos Bengoechea, José Manuel Alguacil, Cecilio Carrera (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 24, 2021 Category: Food Science Source Type: research

Sulfated polysaccharides from red seaweed Gelidium amansii: Structural characteristics, anti-oxidant and anti-glycation properties, and development of bioactive films
Publication date: Available online 10 April 2021Source: Food HydrocolloidsAuthor(s): Gang Yu, Qiaozhi Zhang, Yanbo Wang, Qing Yang, Hejun Yu, Huan Li, Jian Chen, Linglin Fu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Effect of drying method and process conditions on physicochemical and rheological properties of arabinoxylans extracted from corn-lime-cooking-liquor on a pilot plant scale
Publication date: Available online 12 April 2021Source: Food HydrocolloidsAuthor(s): Claudia Berlanga-Reyes, Hiram Y. Guerrero-Elias, Moisés Ignacio-Pacheco, Victor Contreras-Jácquez, Rosa Camacho-Ruíz, Juan Carlos Mateos-Díaz, Virginia Nevárez-Moorillón, Ali Asaff-Torres (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Dual modification manipulates rice starch characteristics following debranching and propionate esterification
Publication date: Available online 13 April 2021Source: Food HydrocolloidsAuthor(s): Rui Wang, Mei Li, Jinguang Liu, Fenfen Wang, Jing Wang, Zhongkai Zhou (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Prebiotic foodfoams stabilized by inulin and β-lactoglobulin
Publication date: Available online 14 April 2021Source: Food HydrocolloidsAuthor(s): María Luisa López-Castejón, Carlos Bengoechea, José Manuel Alguacil, Cecilio Carrera (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Structure, properties and applications of kudzu starch
Publication date: Available online 14 April 2021Source: Food HydrocolloidsAuthor(s): Yiguo Zhao, Xinyuan Zhu, Yapeng Fang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

The effects of ultrasonic treatment on physicochemical properties and in vitro digestibility of semigelatinized high amylose maize starch
Publication date: Available online 14 April 2021Source: Food HydrocolloidsAuthor(s): Chun-Hsiang Chan, Ri-Gui Wu, Yi-Yuan Shao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation
Publication date: Available online 14 April 2021Source: Food HydrocolloidsAuthor(s): Hongmin Dong, Qing Zhang, Jun Gao, Lingyun Chen, Thava Vasanthan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
Publication date: Available online 16 April 2021Source: Food HydrocolloidsAuthor(s): Zengwang Guo, Zhaoxian Huang, Yanan Guo, Bailiang Li, Wenhua Yu, Linyi Zhou, Lianzhou Jiang, Fei Teng, Zhongjiang Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Effects of ionic strength and (-)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins
Publication date: Available online 16 April 2021Source: Food HydrocolloidsAuthor(s): Yaxuan Yang, Qiming Wang, Yuwan Tang, Lin Lei, Jichun Zhao, Yuhao Zhang, Lin Li, Qiang Wang, Jian Ming (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Utilization of sonication-glycation to improve the functional properties of ovalbumin: A high-resolution mass spectrometry study
Publication date: Available online 17 April 2021Source: Food HydrocolloidsAuthor(s): Wenhua Yang, Zongcai Tu, Qiuhong Li, Igor A. Kaltashov, David Julian McClements (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef
Publication date: Available online 18 April 2021Source: Food HydrocolloidsAuthor(s): Zonglin Guo, Xiangzhen Ge, Weizheng Li, Lihua Yang, Ling Han, Qun-li Yu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
Publication date: Available online 19 April 2021Source: Food HydrocolloidsAuthor(s): Zong-Bao Cao, Chen Yu, Zhen Yang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread
Publication date: Available online 19 April 2021Source: Food HydrocolloidsAuthor(s): Xiaoxuan Wang, Xiao Lao, Yize Bao, Xiao Guan, Cheng Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate
Publication date: Available online 19 April 2021Source: Food HydrocolloidsAuthor(s): Hongrui Chen, Di Wu, Wuchao Ma, Chao Wu, Yongqi Tian, Shaoyun Wang, Ming Du (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Contribution of the engineering of tailored interfaces to the formulation of novel food colloids
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Cecilio Carrera Sánchez, Juan M. Rodríguez Patino (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Zongyuan Han, Xingxia Li, Yubo Liu, Xiqing Yue, Zhaoxia Wu, Jun-Hua Shao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Interfacial regulation and visualization of Pickering emulsion stabilized by Ca2+-triggered amphiphilic alginate-based fluorescent aggregates
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Feilin Lin, Xinyu Zhao, Shujuan Yang, Furui He, Wenqi Qin, Houkui Gong, Gaobo Yu, Yuhong Feng, Jiacheng Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research

Creating polysaccharide-protein complexes to control aqueous lubrication
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): S.A. Rodrigues, C. Pradal, L. Yu, K.J. Steadman, J.R. Stokes, G.E. Yakubov (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research