Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – role of solution parameters on fibre and particle production
Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): P.M. Silva, C. Prieto, J.M. Lagarón, L.M. Pastrana, M.A. Coimbra, A.A. Vicente, M.A. Cerqueira (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research
Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin
Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): Jiafeng Chen, Jian Guo, Xiaoquan Yang, Taco Nicolai (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source
Publication date: Available online 16 March 2021Source: Food HydrocolloidsAuthor(s): Chuo Guo, Xiaofei Li, Tian Gong, Xudong Yang, Guoliang Wang, Xi Yang, Yurong Guo (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 17, 2021 Category: Food Science Source Type: research
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method
Publication date: Available online 16 March 2021Source: Food HydrocolloidsAuthor(s): Shuai Chen, Yichao Ma, Lei Dai, Wenyan Liao, Liang Zhang, Jinfang Liu, Yanxiang Gao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 17, 2021 Category: Food Science Source Type: research
Self-Assembled Soy Protein Nanoparticles by Partial Enzymatic Hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin
Publication date: Available online 16 March 2021Source: Food HydrocolloidsAuthor(s): Dan Yuan, Feibai Zhou, Penghui Shen, Yuanhong Zhang, Lianzhu Lin, Mouming Zhao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 17, 2021 Category: Food Science Source Type: research
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
Publication date: Available online 16 March 2021Source: Food HydrocolloidsAuthor(s): Jianfeng Wu, Simin Chen, Teng Wang, Hao Li, Ali Sedaghat Doost, Els J.M. Van Damme, Bruno De Meulenaer, Paul Van der Meeren (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 17, 2021 Category: Food Science Source Type: research
Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance
Publication date: Available online 12 March 2021Source: Food HydrocolloidsAuthor(s): Cuihua Chang, Yujie Su, Luping Gu, Junhua Li, Yanjun Yang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 14, 2021 Category: Food Science Source Type: research
Heat-induced gelation of casein micelles
Publication date: Available online 12 March 2021Source: Food HydrocolloidsAuthor(s): Taco Nicolai, Christophe Chassenieux (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 14, 2021 Category: Food Science Source Type: research
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
Publication date: Available online 13 March 2021Source: Food HydrocolloidsAuthor(s): Qiongling Chen, Jinchuang Zhang, Yujie Zhang, Shi Meng, Qiang Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 14, 2021 Category: Food Science Source Type: research
Mapping the texture of plant protein blends for meat analogues
Publication date: Available online 11 March 2021Source: Food HydrocolloidsAuthor(s): Floor K.G. Schreuders, Leonard M.C. Sagis, Igor Bodnár, Philipp Erni, Remko M. Boom, Atze Jan van der Goot (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 13, 2021 Category: Food Science Source Type: research
Nanoencapsulation of Anthocyanin by an Amphiphilic Peptide for Stability Enhancement
Publication date: Available online 11 March 2021Source: Food HydrocolloidsAuthor(s): Liang Yao, Jiang Xu, Liwei Zhang, Lei Liu, Lei Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 13, 2021 Category: Food Science Source Type: research
pH-dependent pasting and texture properties of rice flour subjected to limited protein hydrolysis
Publication date: Available online 11 March 2021Source: Food HydrocolloidsAuthor(s): Jiwoon Park, Jung Min Sung, Yun-Sang Choi, Jong-Dae Park (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 13, 2021 Category: Food Science Source Type: research
Sustainable Polysaccharides from Malvaceae Family: Structure and Functionality
Publication date: Available online 10 March 2021Source: Food HydrocolloidsAuthor(s): Katerina Alba, Phuong.T.M. Nguyen, Vassilis Kontogiorgos (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Shiv Shankar, Diako Khodaei, Monique Lacroix (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water
Publication date: Available online 9 March 2021Source: Food HydrocolloidsAuthor(s): Donghui Li, Qian Zhang, Ling Huang, Zhaohua Chen, Chao Zou, Yu Ma, Min-Jie Cao, Guang-Ming Liu, Yixiang Liu, Yanbo Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 11, 2021 Category: Food Science Source Type: research
