Advances on Alginate use for spherification to encapsulate biomolecules
Publication date: Available online 25 March 2021Source: Food HydrocolloidsAuthor(s): Chanez Bennacef, Sylvie Desobry-Banon, Laurent Probst, Stéphane Desobry (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
The influence of acid hydrolysis on physicochemical properties of starch-oleic acid mixtures and generation of radicals
Publication date: Available online 26 March 2021Source: Food HydrocolloidsAuthor(s): Karolina Królikowska, Sławomir Pietrzyk, Maria Łabanowska, Magdalena Kurdziel, Paulina Pająk (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
Models for the mechanical characterization of core-shell microcapsules under uniaxial deformation
Publication date: Available online 24 March 2021Source: Food HydrocolloidsAuthor(s): Yun-Han Huang, Fleur Salmon, Abhijeet Kamble, April Xu Xu, Mariano Michelon, Bruna C. Leopercio, Marcio S. Carvalho, John M. Frostad (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 26, 2021 Category: Food Science Source Type: research
|Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices
Publication date: Available online 24 March 2021Source: Food HydrocolloidsAuthor(s): Sagnite Ventura-Cruz, Alberto Tecante (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 24, 2021 Category: Food Science Source Type: research
Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions
Publication date: Available online 23 March 2021Source: Food HydrocolloidsAuthor(s): Fan Cheng, Yongfeng Ai, Supratim Ghosh (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 24, 2021 Category: Food Science Source Type: research
Acid/ethanol induced pectin gelling and its application in emulsion gel
Publication date: Available online 23 March 2021Source: Food HydrocolloidsAuthor(s): Wen-xin Jiang, Jun-Ru Qi, Jin-song Liao, Xiao-Quan Yang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 24, 2021 Category: Food Science Source Type: research
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: a review
Publication date: Available online 23 March 2021Source: Food HydrocolloidsAuthor(s): M. Carmen Gómez-Guillén, M. Pilar Montero (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 24, 2021 Category: Food Science Source Type: research
Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties
Publication date: Available online 21 March 2021Source: Food HydrocolloidsAuthor(s): Qizhu Zhao, Hao Tian, Long Chen, Maomao Zeng, Fang Qin, Zhaojun Wang, Zhiyong He, Jie Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 22, 2021 Category: Food Science Source Type: research
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten
Publication date: Available online 21 March 2021Source: Food HydrocolloidsAuthor(s): Yongshuai Ma, Huang Zhang, Dan Xu, Yamei Jin, Xueming Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 22, 2021 Category: Food Science Source Type: research
The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks
Publication date: Available online 20 March 2021Source: Food HydrocolloidsAuthor(s): Mariana Mocanu, Claus Rolin, Mohammad Amin Mohammadifar, Reza Mohammadi, Roya Bahrami (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 21, 2021 Category: Food Science Source Type: research
Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
Publication date: Available online 20 March 2021Source: Food HydrocolloidsAuthor(s): Samaneh Pezeshk, Msoud Rezaei, Hedayat Hosseini, Mehdi Abdollahi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 21, 2021 Category: Food Science Source Type: research
Potential implications of food proteins-bile salts interactions
Publication date: Available online 20 March 2021Source: Food HydrocolloidsAuthor(s): Fernando A. Bellesi, Ana M.R. Pilosof (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 21, 2021 Category: Food Science Source Type: research
Extraction of a water-soluble polysaccharide fraction from lentils and its potential application in acidified protein dispersions
Publication date: August 2021Source: Food Hydrocolloids, Volume 117Author(s): Kei Nomura, Madoka Sakai, Hitomi Ohboshi, Akihiro Nakamura (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 19, 2021 Category: Food Science Source Type: research
Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates
Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): Bing Hu, Jing Hu, Lingyu Han, Jijuan Cao, Katsuyoshi Nishinari, Jixin Yang, Yapeng Fang, Dongmei Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research
Structural changes in corn starch granules treated at different temperatures
Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): Bin Wang, Wei Gao, Xuemin Kang, Yuqing Dong, Pengfei Liu, Shouxin Yan, Bin Yu, Li Guo, Bo Cui, A.M.Abd El-Aty (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research
