Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Yan Zou, Yi Qian, Xiaoyun Rong, Kaixin Cao, David Julian McClements, Kun Hu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Evaluation of starch retrogradation by infrared spectroscopy
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Hao Lu, Rongrong Ma, Ranran Chang, Yaoqi Tian (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): D.A. Mendez, M.J. Fabra, A. Martínez-Abad, Μ. Μartínez-Sanz, M. Gorria, A. López-Rubio (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Fermentation outcomes of wheat cell wall related polysaccharides are driven by substrate effects as well as initial faecal inoculum
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Shiyi Lu, Barbara A. Williams, Bernadine M. Flanagan, Hong Yao, Deirdre Mikkelsen, Michael J. Gidley (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Chuanwu Han, Meng Ma, Tianbao Yang, Man Li, Qingjie Sun (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Francesco Bigi, Hossein Haghighi, Heinz Wilhelm Siesler, Fabio Licciardello, Andrea Pulvirenti (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Pomelo pectin and fiber: Some perspectives and applications in food industry
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): C. Gamonpilas, C. Buathongjan, T. Kirdsawasd, M. Rattanaprasert, M. Klomtun, N. Phonsatta, P. Methacanon (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Kinetics and mechanistic models of solid-liquid extraction of pectin using advance green techniques- a review
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Ipsita Das, Amit Arora (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research
Effect of granule size on the structure and digestibility of jackfruit seed starch
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Shiting Dong, Guihong Fang, Zhigang Luo, Qunyu Gao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 22, 2021 Category: Food Science Source Type: research
Corrigendum to “Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action” [Food Hydrocolloids 99 (2020) 105350]
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Zhenyu Cao, Zelong Liu, Huijuan Zhang, Jing Wang, Shuncheng Ren (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 22, 2021 Category: Food Science Source Type: research
Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Yilan Wu, Xingzhong Zhang, Dan Qiu, Ying Pei, Yan Li, Bin Li, Shilin Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 19, 2021 Category: Food Science Source Type: research
Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Fuge Niu, Qiuping Zhang, Jiao Yu, Yucui Huo, Lingchang Zhuo, Debao Niu, Weichun Pan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 19, 2021 Category: Food Science Source Type: research
Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin
Publication date: Available online 15 June 2021Source: Food HydrocolloidsAuthor(s): Wenjie Xia, Wing Kie Siu, Leonard M.C. Sagis (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 16, 2021 Category: Food Science Source Type: research
Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch
Publication date: Available online 12 June 2021Source: Food HydrocolloidsAuthor(s): Wei Gao, Pengfei Liu, Bin Wang, Xuemin Kang, Jie Zhu, Bo Cui, A.M.Abd El-Aty (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 13, 2021 Category: Food Science Source Type: research
Physicochemical properties and bioavailability comparison of two quercetin loading zein nanoparticles with outer shell of caseinate and chitosan
Publication date: Available online 12 June 2021Source: Food HydrocolloidsAuthor(s): Jian-Feng Zhou, Guo-Dong Zheng, Wen-jun Wang, Zhong-Ping Yin, Ji-Guang Chen, Jing-En Li, Qing-Feng Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 13, 2021 Category: Food Science Source Type: research
