Recent advances in the encapsulation of bioactive ingredients using galactomannans-based as delivery systems
Publication date: Available online 11 April 2021Source: Food HydrocolloidsAuthor(s): Monique Barreto Santos, Edwin Elard Garcia-Rojas (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 12, 2021 Category: Food Science Source Type: research
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): Sagnite Ventura-Cruz, Alberto Tecante (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 12, 2021 Category: Food Science Source Type: research
Polysaccharide-based Pickering Emulsions: Formation, Stabilization and Applications
Publication date: Available online 9 April 2021Source: Food HydrocolloidsAuthor(s): Fengzhan Cui, Sheliang Zhao, Xin Guan, David Julian McClements, Xuebo Liu, Fuguo Liu, To Ngai (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 11, 2021 Category: Food Science Source Type: research
Pectins obtained by ultrasound from agroindustrial by-products
Publication date: Available online 7 April 2021Source: Food HydrocolloidsAuthor(s): Lia Noemi Gerschenson, Eliana Noemi Fissore, Ana Maria Rojas, Alondra Mariela Idrovo Encalada, Enzo Fernando Zukowski, Ricardo Alejandro Higuera Coelho (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 8, 2021 Category: Food Science Source Type: research
Self-assembled micelles of dual-modified starch via hydroxypropylation and subsequent debranching with improved solubility and stability of curcumin
Publication date: Available online 5 April 2021Source: Food HydrocolloidsAuthor(s): Kangkang Zhi, Ruixia Wang, Junqing Wei, Zhongguo Shan, Chao Shi, Xiaodong Xia (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 7, 2021 Category: Food Science Source Type: research
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Publication date: Available online 4 April 2021Source: Food HydrocolloidsAuthor(s): Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 5, 2021 Category: Food Science Source Type: research
Apparent universality of leguminous proteins in swelling and fibre formation when mixed with gluten
Publication date: Available online 4 April 2021Source: Food HydrocolloidsAuthor(s): Steven H.V. Cornet, Jan M. Bühler, Raquel Goncalves, Marieke E. Bruins, Ruud G.M. van der Sman, Atze Jan van der Goot (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 5, 2021 Category: Food Science Source Type: research
Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch
Publication date: Available online 5 April 2021Source: Food HydrocolloidsAuthor(s): Chengmei Liu, Huibin Zhang, Ruiyun Chen, Jun Chen, Xinhong Liu, Shunjing Luo, Tingting Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 5, 2021 Category: Food Science Source Type: research
The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule state
Publication date: Available online 5 April 2021Source: Food HydrocolloidsAuthor(s): Zhu Pengyu, Yang Yang, Zou Ling, Gao Jian, Wang Bing, Bian Xin, Yu Dehui, Liu Linlin, Lin Congyu, Zhang Na (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 5, 2021 Category: Food Science Source Type: research
Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids
Publication date: Available online 3 April 2021Source: Food HydrocolloidsAuthor(s): Kang Liu, Xue-Qiang Zha, Qiang-Ming Li, Li-Hua Pan, Jian-Ping Luo (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2021 Category: Food Science Source Type: research
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)
Publication date: Available online 4 April 2021Source: Food HydrocolloidsAuthor(s): Hui Wang, Jun Wang, A.S. Mujumdar, Xinwen Jin, Zi-Liang Liu, Yue Zhang, Hong-Wei Xiao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2021 Category: Food Science Source Type: research
Determination of Hg in xanthan gum by CV AAS after acid decomposition using reflux system
Publication date: Available online 2 April 2021Source: Food HydrocolloidsAuthor(s): Daisa Hakbart Bonemann, Alexander Ossanes de Souza, Camila Corrêa Pereira, Eliézer Quadro Oreste, Anderson Schwingel Ribeiro, Mariana Antunes Vieira (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2021 Category: Food Science Source Type: research
Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches
Publication date: Available online 2 April 2021Source: Food HydrocolloidsAuthor(s): Ritu Sindhu, Amita Devi, B.S. Khatkar (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2021 Category: Food Science Source Type: research
Atomic Force Microscopy Nanoscale Analysis: Impact of Storage Conditions on Surface Properties of Whey Protein Powders
Publication date: Available online 2 April 2021Source: Food HydrocolloidsAuthor(s): Claire Gaiani, Rana Omar, Sofiane El-Kirat-Chatel, Loubiana Cvetkovska, Marcela Alexander, Colin Ray, Jennifer Burgain, Grégory Francius (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 4, 2021 Category: Food Science Source Type: research
Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study
Publication date: Available online 1 April 2021Source: Food HydrocolloidsAuthor(s): Peiyuan Li, Chuo Guo, Xiaofei Li, Kai Yuan, Xudong Yang, Yurong Guo, Xi Yang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 1, 2021 Category: Food Science Source Type: research
