Structure and physicochemical properties of arabinan-rich acidic polysaccharide from the by-product of peanut oil processing
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Jianfen Ye, Cheng Zhang, Xiaomei Lyu, Xiao Hua, Wei Zhao, Wenbin Zhang, Ruijin Yang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Helena Kieserling, Ingalisa M. Alsmeier, Anja Steffen-Heins, Julia K. Keppler, Robert Sevenich, Cornelia Rauh, Anja Maria Wagemans, Stephan Drusch (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Zhi-Wei Liu, Ying-Xue Zhou, Lang-Hong Wang, Zhang Ye, Lian-Jie Liu, Jun-Hu Cheng, Feng Wang, Alaa El-Din Bekhit, Rana Muhammad Aadil (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Xinxia Zhang, Zhongyu Zuo, Wenjin Ma, Peibin Yu, Ting Li, Li Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films
Publication date: Available online 10 March 2021Source: Food HydrocolloidsAuthor(s): Milad Tavassoli, Mahmood Alizadeh Sani, Arezou Khezerlou, Ali Ehsani, David Julian McClements (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Extraction of a water-soluble polysaccharide fraction from lentils and is potential application in acidified protein dispersions
Publication date: Available online 8 March 2021Source: Food HydrocolloidsAuthor(s): Kei Nomura, Madoka Sakai, Hitomi Ohboshi, Akihiro Nakamura (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 9, 2021 Category: Food Science Source Type: research
Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods
Publication date: Available online 8 March 2021Source: Food HydrocolloidsAuthor(s): Cheng Li, Yiming Hu, Bin Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 9, 2021 Category: Food Science Source Type: research
Concentration-dependent changes in the reaction behavior of whey proteins: diffusion-controlled or transition state-controlled reactions?
Publication date: Available online 8 March 2021Source: Food HydrocolloidsAuthor(s): Maria Quevedo, Heike P. Karbstein, M. Azad Emin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 9, 2021 Category: Food Science Source Type: research
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized Pickering emulsions by altering cellulose lengths
Publication date: Available online 8 March 2021Source: Food HydrocolloidsAuthor(s): Yang Ni, Qianhui Gu, Jinwei Li, Liuping Fan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 9, 2021 Category: Food Science Source Type: research
Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Liyang Du, Shaoyang Li, Qinbo Jiang, Yaoqiang Tan, Yuanfa Liu, Zong Meng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 9, 2021 Category: Food Science Source Type: research
Tunable High Internal Phase Emulsions Stabilized by Cross-Linking/ Electrostatic Deposition of Polysaccharides for Delivery of Hydrophobic Bioactives
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Meigui Huang, Jin Wang, Chen Tan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 9, 2021 Category: Food Science Source Type: research
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions
Publication date: Available online 7 March 2021Source: Food HydrocolloidsAuthor(s): Laleh Almasi, Mohsen Radi, Sedigheh Amiri, David Julian McClements (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 8, 2021 Category: Food Science Source Type: research
Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties
Publication date: Available online 6 March 2021Source: Food HydrocolloidsAuthor(s): Madhav P. Yadav, Amritpal Kaur, Balwinder Singh, Stefanie Simon, Nancydeep Kaur, Michael Powell, Majher Sarker (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 7, 2021 Category: Food Science Source Type: research
Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential
Publication date: Available online 6 March 2021Source: Food HydrocolloidsAuthor(s): B. Neckebroeck, S.H.E. Verkempinck., T. Bernaerts, D. Verheyen, M.E. Hendrickx, A.M. Van Loey (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 7, 2021 Category: Food Science Source Type: research
Analysis of Advanced Glycation End Products in Ribose-, Glucose- and Lactose-Crosslinked Gelatin to Correlate the Physical Changes Induced by Maillard Reaction in Films
Publication date: Available online 6 March 2021Source: Food HydrocolloidsAuthor(s): Alaitz Etxabide, Paul A. Kilmartin, Juan I. Maté, Sujay Prabakar, Margaret Brimble, Rafea Naffa (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 7, 2021 Category: Food Science Source Type: research
