One century of Vitamin E: The progress and application of vitamin E encapsulation – A Review
Publication date: Available online 29 June 2021Source: Food HydrocolloidsAuthor(s): A. Marisa Ribeiro, Berta N. Estevinho, F. Rocha (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
High internal phase emulsions stabilized by adsorbed sucrose stearate molecules and dispersed vesicles
Publication date: Available online 29 June 2021Source: Food HydrocolloidsAuthor(s): Xin Hu, Bernard P. Binks, Zhenggang Cui (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Immobilization of lysozyme on layer-by-layer self-assembled electrospun nanofibers treated by post-covalent crosslinking
Publication date: Available online 30 June 2021Source: Food HydrocolloidsAuthor(s): Peng Wang, Cen Zhang, Yucheng Zou, Yang Li, Hui Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Optimization of processing parameters to produce nanoparticles prepared by rapid nanoprecipitation of pea starch
Publication date: Available online 30 June 2021Source: Food HydrocolloidsAuthor(s): Hongmin Dong, Lingyun Chen, Qing Zhang, Jun Gao, Thava Vasanthan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
The development of natural and designed protein nanocages for encapsulation and delivery of active compounds
Publication date: Available online 1 July 2021Source: Food HydrocolloidsAuthor(s): Hai Chen, Xiaoyi Tan, Yu Fu, Hongjie Dai, Hongxia Wang, Guanghua Zhao, Yuhao Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein
Publication date: Available online 2 July 2021Source: Food HydrocolloidsAuthor(s): Helin Li, Fang Li, Xiaojuan Wu, Wei Wu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Rheo-chemistry of Gelation in Aiyu (Fig) Jelly
Publication date: Available online 2 July 2021Source: Food HydrocolloidsAuthor(s): Fan-Wei Wang, Michela Geri, Yun-Ju Chen, Jung-Ren Huang, Gareth H. McKinley, Yeng-Long Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
The Influence of Iota Carrageenan on Water Mobility and Aging of Agarose Gels
Publication date: Available online 3 July 2021Source: Food HydrocolloidsAuthor(s): Faith Bernadette A. Descallar, Aoran Wang, Shingo Matsukawa (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase)
Publication date: Available online 3 July 2021Source: Food HydrocolloidsAuthor(s): Mengxue Fang, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Effect of encapsulation on β-carotene absorption and metabolism in mice
Publication date: Available online 3 July 2021Source: Food HydrocolloidsAuthor(s): Ling Chen, Wallace Yokoyama, Pricilla Alves, Yuqing Tan, James Pan, Fang Zhong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing
Publication date: December 2021Source: Food Hydrocolloids, Volume 121Author(s): Xixi Zeng, Tianjie Li, Junchao Zhu, Ling Chen, Bo Zheng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, Jianshe Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Development of a simulated tongue substrate for in vitro soft “oral” tribology study
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Qi Wang, Yang Zhu, Jianshe Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Thermodynamic parameters of gelatin-pectin complex coacervation
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Wenfei Xiong, Ya Li, Cong Ren, Jing Li, Bin Li, Fang Geng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Application of starch nanoparticles as a stabilizer for Pickering emulsions: Effect of environmental factors and approach for enhancing its storage stability
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Eun Byul Ko, Jong-Yea Kim (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
