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