Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films
Publication date: Available online 12 June 2021Source: Food HydrocolloidsAuthor(s): Raghav Soni, Yu-I Hsu, Taka-Aki Asoh, Hiroshi Uyama (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 13, 2021 Category: Food Science Source Type: research
Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
Publication date: Available online 11 June 2021Source: Food HydrocolloidsAuthor(s): Antonio J. Vela, Marina Villanueva, Felicidad Ronda (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 13, 2021 Category: Food Science Source Type: research
Migration of Red Grape Extract Components and Glycerol from Soybean Protein Concentrate Active Films into Food Simulants
Publication date: Available online 11 June 2021Source: Food HydrocolloidsAuthor(s): Silvina P. Agustinelli, Emiliano M. Ciannamea, Roxana A. Ruseckaite, Josefa F. Martucci (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 13, 2021 Category: Food Science Source Type: research
Resistant starches: a smart alternative for the development of functional breads and other starch-based foods
Publication date: Available online 11 June 2021Source: Food HydrocolloidsAuthor(s): Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 13, 2021 Category: Food Science Source Type: research
The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: physicochemical properties, structure and quantitative protein degradation analysis
Publication date: Available online 10 June 2021Source: Food HydrocolloidsAuthor(s): Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao, Yonggang Tu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 12, 2021 Category: Food Science Source Type: research
Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization followed by acidic or enzymatic hydrolysis
Publication date: Available online 11 June 2021Source: Food HydrocolloidsAuthor(s): Ai-Jun Xie, Dong-Jin Lee, Seung-Taik Lim (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 12, 2021 Category: Food Science Source Type: research
Structure and rheology of foams stabilized by lupin protein isolate of Lupinus.angustifolius
Publication date: Available online 11 June 2021Source: Food HydrocolloidsAuthor(s): Annika R. Völp, Jonas Seitz, Norbert Willenbacher (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 12, 2021 Category: Food Science Source Type: research
Impact of ethanol addition on the behaviour of xanthan gum in aqueous media
Publication date: Available online 9 June 2021Source: Food HydrocolloidsAuthor(s): Cristina-Eliza Brunchi, Simona Morariu, Maria Bercea (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 10, 2021 Category: Food Science Source Type: research
Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels
Publication date: Available online 10 June 2021Source: Food HydrocolloidsAuthor(s): Xiao Liu, Suwei Ding, Jihong Wu, Guodong Liu, Jiaojiao Wei, Fan Yang, Xingxun Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 10, 2021 Category: Food Science Source Type: research
Manosonication assisted extraction and characterization of pectin from different citrus peel wastes
Publication date: Available online 8 June 2021Source: Food HydrocolloidsAuthor(s): Weiwei Hu, Shiguo Chen, Dongmei Wu, Kai Zhu, Xingqian Ye (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 9, 2021 Category: Food Science Source Type: research
Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads
Publication date: Available online 9 June 2021Source: Food HydrocolloidsAuthor(s): Duanquan Lin, Alan L. Kelly, Song Miao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 9, 2021 Category: Food Science Source Type: research
Interplay of interactions between micelles and fibrils of casein proteins
Publication date: Available online 9 June 2021Source: Food HydrocolloidsAuthor(s): Irina Portnaya, Rafail Khalfin, Dganit Danino (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 9, 2021 Category: Food Science Source Type: research
Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel
Publication date: Available online 8 June 2021Source: Food HydrocolloidsAuthor(s): Chao Yuan, Yiyuan Zou, Bo Cui, Yishan Fang, Lu Lu, Dongyan Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 9, 2021 Category: Food Science Source Type: research
Recent progress in understanding fundamental interactions and applications of zein
Publication date: Available online 7 June 2021Source: Food HydrocolloidsAuthor(s): Stephen G. Giteru, Azam Ali, Indrawati Oey (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 7, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 6, 2021 Category: Food Science Source Type: research
