The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Zongyuan Han, Xingxia Li, Yubo Liu, Xiqing Yue, Zhaoxia Wu, Jun-Hua Shao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Interfacial regulation and visualization of Pickering emulsion stabilized by Ca2+-triggered amphiphilic alginate-based fluorescent aggregates
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Feilin Lin, Xinyu Zhao, Shujuan Yang, Furui He, Wenqi Qin, Houkui Gong, Gaobo Yu, Yuhong Feng, Jiacheng Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Creating polysaccharide-protein complexes to control aqueous lubrication
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): S.A. Rodrigues, C. Pradal, L. Yu, K.J. Steadman, J.R. Stokes, G.E. Yakubov (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Jie Yang, Qiwei Zhou, Zehao Huang, Zhengbiao Gu, Li Cheng, Lizhong Qiu, Yan Hong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): E.F. Ribeiro, P. Morell, V.R. Nicoletti, A. Quiles, I. Hernando (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Hydrocolloid Coated Oleosomes for Development of Oleogels
Publication date: Available online 21 April 2021Source: Food HydrocolloidsAuthor(s): Behic Mert, Thomas A. Vilgis (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Supermolecular structures of recrystallized starches with amylopectin side chains modified by amylosucrase to different chain lengths
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): Hao Zhang, Shuo Qian, Zhiming Rao, Zhengxing Chen, Qixin Zhong, Ren Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 23, 2021 Category: Food Science Source Type: research
Pectins from alternative sources and uses beyond sweets and jellies: An overview
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): Luis Henrique Reichembach, Carmen Lúcia de Oliveira Petkowicz (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 19, 2021 Category: Food Science Source Type: research
Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): M. Witczak, A. Chmielewska, R. Ziobro, J. Korus, L. Juszczak (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 18, 2021 Category: Food Science Source Type: research
Contents continued
Publication date: August 2021Source: Food Hydrocolloids, Volume 117Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 15, 2021 Category: Food Science Source Type: research
Graphical abstract TOC
Publication date: August 2021Source: Food Hydrocolloids, Volume 117Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 15, 2021 Category: Food Science Source Type: research
Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): Yalong Guo, Yue Wei, Zhixiang Cai, Baochao Hou, Hongbin Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 15, 2021 Category: Food Science Source Type: research
Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): Li Lin, Youling L. Xiong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 15, 2021 Category: Food Science Source Type: research
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): Swarup Roy, Jong-Whan Rhim (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 14, 2021 Category: Food Science Source Type: research
