Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: compared with trehalose and guar gum
Publication date: Available online 1 April 2021Source: Food HydrocolloidsAuthor(s): Yang Li, Caiming Li, Xiaofeng Ban, Li Cheng, Yan Hong, Zhengbiao Gu, Zhaofeng Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 1, 2021 Category: Food Science Source Type: research
Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach
Publication date: Available online 30 March 2021Source: Food HydrocolloidsAuthor(s): Emma B.A. Hinderink, Jolet de Ruiter, Jaap de Leeuw, Karin Schroën, Leonard M.C. Sagis, Claire C. Berton-Carabin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 31, 2021 Category: Food Science Source Type: research
Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity
Publication date: Available online 30 March 2021Source: Food HydrocolloidsAuthor(s): Lina Yang, Jinghang Huang, Xinghui Wu, Li Li, Wenqi Cai, Lijie Zhu, Shengnan Wang, Hong Song, Danshi Zhu, Tao Ma, He Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 31, 2021 Category: Food Science Source Type: research
How are the properties of biocomposite foams influenced by the substitution of cassava starch for its residual sources?
Publication date: Available online 30 March 2021Source: Food HydrocolloidsAuthor(s): Juliana Both Engel, Claudia Leites Luchese, Isabel Cristina Tessaro (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 31, 2021 Category: Food Science Source Type: research
In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols
Publication date: Available online 29 March 2021Source: Food HydrocolloidsAuthor(s): Guilherme de Figueiredo Furtado, Olivia Ménard, Xiaoxi Yu, Jordane Ossemond, Gwénaële Henry, Julien Jardin, Valérie Briard-Bion, Amélie Deglaire, Miriam Dupas Hubinger, Didier Dupont (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 30, 2021 Category: Food Science Source Type: research
Stress relaxation of particulate whey protein hydrogels
Publication date: Available online 30 March 2021Source: Food HydrocolloidsAuthor(s): Baoping Yang, Xiao Dong Chen, Ruben Mercadé-Prieto (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 30, 2021 Category: Food Science Source Type: research
Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin
Publication date: Available online 30 March 2021Source: Food HydrocolloidsAuthor(s): Yan Tian, Ahmed Taha, Peipei Zhang, Zhen Zhang, Hao Hu, Siyi Pan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 30, 2021 Category: Food Science Source Type: research
Surface properties of gluten deposited on cold plasma-activated glass
Publication date: Available online 28 March 2021Source: Food HydrocolloidsAuthor(s): Aleksandra Nucia, Marta Tomczyńska-Mleko, Sylwia Okoń, Krzysztof Kowalczyk, Konrad Terpiłowski, Salvador Pérez-Huertas, Katsuyoshi Nishinari, Maciej Nastaj, Stanisław Mleko (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 30, 2021 Category: Food Science Source Type: research
Pectin - plant protein systems and their application
Publication date: Available online 27 March 2021Source: Food HydrocolloidsAuthor(s): Ulrike Einhorn-Stoll, Artwin Archut, Marina Eichhorn, Hanna Kastner (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 28, 2021 Category: Food Science Source Type: research
The Physical Stability of Plant-based Drinks and The Analysis Methods Thereof
Publication date: Available online 28 March 2021Source: Food HydrocolloidsAuthor(s): Tiffany Patra, Åsmund Rinnan, Karsten Olsen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 28, 2021 Category: Food Science Source Type: research
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction
Publication date: Available online 26 March 2021Source: Food HydrocolloidsAuthor(s): Yuen Kwan Yeung, Yu-Ra Kang, Bo Ram So, Sung Keun Jung, Yoon Hyuk Chang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 28, 2021 Category: Food Science Source Type: research
Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels
Publication date: Available online 25 March 2021Source: Food HydrocolloidsAuthor(s): Anqi Li, Chuo Guo, Xiaofei Li, Peiyuan Li, Xi Yang, Yurong Guo (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
Physicochemical properties of a ginkgo seed protein-pectin composite gel
Publication date: Available online 25 March 2021Source: Food HydrocolloidsAuthor(s): Zhendong He, Changqi Liu, Jing Zhao, Weiwei Li, Yaosong Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration
Publication date: Available online 25 March 2021Source: Food HydrocolloidsAuthor(s): Jingbo Liu, Jiale Chai, Ting Zhang, Yixin Yuan, Ramesh Kumar Saini, Menglei Xu, Shanle Li, Xiaomin Shang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
Modelling shear viscosity of soft plant cell suspensions
Publication date: Available online 25 March 2021Source: Food HydrocolloidsAuthor(s): Cassandre Leverrier, Giana Almeida, Gérard Cuvelier, Paul Menut (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
