Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
Publication date: Available online 22 May 2021Source: Food HydrocolloidsAuthor(s): Caren Tanger, Michaela Müller, David Andlinger, Ulrich Kulozik (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva
Publication date: Available online 24 May 2021Source: Food HydrocolloidsAuthor(s): Dongdong Ni, Heather E. Smyth, Michael J. Gidley, Daniel Cozzolino (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
New insight into starch retrogradation: the effect of short-range molecular order in gelatinized starch
Publication date: Available online 28 May 2021Source: Food HydrocolloidsAuthor(s): Shiqing Huang, Chen Chao, Jinglin Yu, Les Copeland, Shujun Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Reduction of saturated fat in chocolate by using sunflower-hydroxypropyl methylcellulose based oleogels
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): M. Espert, M.J. Hernández, T. Sanz, A. Salvador (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Sodium caseinate reduces the swelling of konjac flour: A further examination
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): Shanshan Li, Longchen Shang, Di Wu, Huiyu Dun, Xianling Wei, Jingsong Zhu, Abel W.S. Zongo, Bin Li, Fang Geng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): Wenmeng Liu, Rongrong Wang, Jinwang Li, Wenhao Xiao, Liyuan Rong, Jun Yang, Huiliang Wen, Jianhua Xie (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Development of starch texture rheological maps through Empirical Modeling of starch swelling behavior
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): Helen S. Joyner, Rachel A. Wicklund, Catherine M. Templeton, Leslie G. Howarth, Shen-Siung Wong, Mohammad Anvari, Judith K. Whaley (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Frank F. Velásquez-Barreto, Hubert Arteaga Miñano, Jose Alvarez-Ramirez, Luis.A. Bello-Pérez (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Hongjie Dai, Huan Zhang, Yuan Chen, Liang Ma, Jihong Wu, Yuhao Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Yaqing Xiao, Yingnan Liu, Shufang Kang, Mengdi Cui, Huaide Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Xiaofei Li, Chuo Guo, Peiyuan Li, Jiaojiao Sun, Xi Yang, Yurong Guo (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Hyun Jung Ko, Yaxin Wen, Ji Ho Choi, Bo Ram Park, Hyun Woo Kim, Hyun Jin Park (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Inulin application on the optimization of reduced-fat ice cream using response surface methodology
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, Thanyapohn Supawan, Amita Khawsud, Pajaree Aumpa, Gerry Renaldi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 11, 2021 Category: Food Science Source Type: research
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Yuyue Zhong, Yu Tian, Xingxun Liu, Li Ding, Jacob Judas Kain Kirkensgaard, Kim Hebelstrup, Jean-Luc Putaux, Andreas Blennow (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 8, 2021 Category: Food Science Source Type: research
Microencapsulating Polymers for Probiotics Delivery Systems: Preparation, Characterization, and Applications
Publication date: Available online 4 May 2021Source: Food HydrocolloidsAuthor(s): Seyedehhamideh Razavi, Sajjad Janfaza, Nishat Tasnim, Deanna L. Gibson, Mina Hoorfar (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 6, 2021 Category: Food Science Source Type: research
