Characterization of surimi particles stabilized novel Pickering emulsions: Effect of particles concentration, pH and NaCl levels
Publication date: Available online 5 March 2021Source: Food HydrocolloidsAuthor(s): Cikun Liu, Lixin Fan, Yunyi Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 5, 2021 Category: Food Science Source Type: research
Influence of the incorporation form of waste from the production of orange juice in the properties of cassava starch-based films
Publication date: Available online 5 March 2021Source: Food HydrocolloidsAuthor(s): Luchese Claudia Leites, Pavoni Julia Menegotto Frick, Tessaro Isabel Cristina (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 5, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: July 2021Source: Food Hydrocolloids, Volume 116Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 5, 2021 Category: Food Science Source Type: research
Content continued
Publication date: July 2021Source: Food Hydrocolloids, Volume 116Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 5, 2021 Category: Food Science Source Type: research
Graphical abstract TOC
Publication date: July 2021Source: Food Hydrocolloids, Volume 116Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 5, 2021 Category: Food Science Source Type: research
Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route
Publication date: Available online 6 February 2021Source: Food HydrocolloidsAuthor(s): Kilian Daffner, Lydia Ong, Eric Hanssen, Sally Gras, Tom Mills (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
Isolated pectin (apple) and fruit pulp (mango) impact gastric emptying, passage rate and short chain fatty acid (SCFA) production differently along the pig gastrointestinal tract
Publication date: Available online 4 March 2021Source: Food HydrocolloidsAuthor(s): Dorrain Yanwen Low, Anton M. Pluschke, Bernadine Flanagan, Francesca Sonni, Lucas J. Grant, Barbara A. Williams, Michael J. Gidley (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels
Publication date: Available online 4 March 2021Source: Food HydrocolloidsAuthor(s): Lian Jiang, Yanming Ren, Mingyue Shen, Jiahui Zhang, Qiang Yu, Yi Chen, Haide Zhang, Jianhua Xie (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
Comprehensive physical visualisation of the chain conformation and solution property of carboxymethylated konjac glucomannan: Comparison of charged and uncharged polyelectrolytes
Publication date: Available online 2 March 2021Source: Food HydrocolloidsAuthor(s): Ruiqi Li, Min Wu, Yalong Guo, Hongbin Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
The structural and functional properties of corn starch treated with endogenous malt amylases
Publication date: Available online 2 March 2021Source: Food HydrocolloidsAuthor(s): Yifan Gui, Feixue Zou, Jiahao Li, Yu Zhu, Li Guo, Bo Cui (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
Effects of cold atmospheric-pressure plasma on the rheological properties of gum Arabic
Publication date: Available online 2 March 2021Source: Food HydrocolloidsAuthor(s): Sepideh Amirabadi, Jafar Mohammadzadeh Milani, Farshad Sohbatzadeh (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 4, 2021 Category: Food Science Source Type: research
Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin
Publication date: Available online 1 March 2021Source: Food HydrocolloidsAuthor(s): Mo Zhou, Jinfeng Bi, Jian Lyu, Jiaxin Chen, Ruixue Wang, Xuan Liu, Aurore Richel (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 2, 2021 Category: Food Science Source Type: research
Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle
Publication date: Available online 1 March 2021Source: Food HydrocolloidsAuthor(s): Nan Li, Qixin Zhong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 2, 2021 Category: Food Science Source Type: research
Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ Microencapsulated Zataria multiflora essential oil; Investigation of physicochemical properties and use in quail meat packaging
Publication date: Available online 2 March 2021Source: Food HydrocolloidsAuthor(s): Iraj Karimi Sani, Shima Piri Geshlaghi, Sajad Pirsa, Amirafshar Asdagh (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 2, 2021 Category: Food Science Source Type: research
