Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment
Publication date: Available online 2 March 2021Source: Food HydrocolloidsAuthor(s): Yongshuai Ma, Wenya Zhang, Yongjiang Pan, Barkat Ali, Dan Xu, Xueming Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 2, 2021 Category: Food Science Source Type: research
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness
Publication date: Available online 2 March 2021Source: Food HydrocolloidsAuthor(s): Xi Zhou, Xizhen Yu, Fei Xie, Yaqi Fan, Xinglian Xu, Jun Qi, Guoyuan Xiong, Xueling Gao, Feiyu Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 2, 2021 Category: Food Science Source Type: research
The perfect hydrocolloid stabilizer: imagination versus reality
Publication date: Available online 27 February 2021Source: Food HydrocolloidsAuthor(s): Brent S. Murray, Rammile Ettelaie, Anwesha Sarkar, Alan R. Mackie, Eric Dickinson (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 1, 2021 Category: Food Science Source Type: research
Physicochemical Properties of Chitosan/ Graphene Oxide Composite Films and Their Effects on Storage Stability of Palm-oil based Margarine
Publication date: Available online 27 February 2021Source: Food HydrocolloidsAuthor(s): F. Han Lyn, Chin Ping Tan, R.M. Zawawi, Z.A. Nur Hanani (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 1, 2021 Category: Food Science Source Type: research
Biobased films of nanocellulose and mango leaf extract for active food packaging: supercritical impregnation versus solvent casting
Publication date: Available online 27 February 2021Source: Food HydrocolloidsAuthor(s): Cristina Cejudo Bastante, Nuno H.C.S. Silva, Lourdes Casas Cardoso, Casimiro Mantell Serrano, Enrique J. Martínez de la Ossa, Carmen S.R. Freire, Carla Vilela (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 1, 2021 Category: Food Science Source Type: research
Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels
Publication date: Available online 27 February 2021Source: Food HydrocolloidsAuthor(s): Xiao-Min Li, Ran Meng, Bao-Cai Xu, Bao Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - March 1, 2021 Category: Food Science Source Type: research
Strong and Elastic Pea Protein Hydrogels Formed through pH-shifting Method
Publication date: Available online 26 February 2021Source: Food HydrocolloidsAuthor(s): Peineng Zhu, Weijuan Huang, Xiaojia Guo, Lingyun Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 28, 2021 Category: Food Science Source Type: research
Assembly of Food Proteins for Nano- Encapsulation and Delivery of Nutraceuticals (a mini-review)
Publication date: Available online 26 February 2021Source: Food HydrocolloidsAuthor(s): Chuan-He Tang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 28, 2021 Category: Food Science Source Type: research
Strides in Food Texture and Hydrocolloids
Publication date: Available online 25 February 2021Source: Food HydrocolloidsAuthor(s): Dennis Seisun, Nesha Zalesny (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 26, 2021 Category: Food Science Source Type: research
Impact of Prosopis nigra gum exudate in alginate core-shell beads synthesis by inverse gelation technique
Publication date: Available online 26 February 2021Source: Food HydrocolloidsAuthor(s): Andrés H. Morales, Florencia C. Spuches, Johan S. Hero, Ana F. Alanís, M. Alejandra Martínez, Cintia M. Romero (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 26, 2021 Category: Food Science Source Type: research
Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch
Publication date: Available online 24 February 2021Source: Food HydrocolloidsAuthor(s): Yueyue Yang, Aiquan Jiao, Shuna Zhao, Qing Liu, Xi Fu, Zhengyu Jin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 25, 2021 Category: Food Science Source Type: research
Properties of the konjac glucomannan and zein composite gel with or without freeze-thaw treatment
Publication date: Available online 24 February 2021Source: Food HydrocolloidsAuthor(s): Rui Lai, Yawei Liu, Jie Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 25, 2021 Category: Food Science Source Type: research
Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels
Publication date: Available online 24 February 2021Source: Food HydrocolloidsAuthor(s): Claudine F. Diedericks, Vanessa Stolten, Victoria A. Jideani, Paul Venema, Erik van der Linden (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 25, 2021 Category: Food Science Source Type: research
Pasting, gelatinization, and retrogradation characteristics related to structural properties of tea seed starches
Publication date: Available online 24 February 2021Source: Food HydrocolloidsAuthor(s): Lisheng Qian, Yao Yao, Cheng Li, Feifei Xu, Yinin Ying, Zongqing Shao, Jinsong Bao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 25, 2021 Category: Food Science Source Type: research
Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time
Publication date: Available online 25 February 2021Source: Food HydrocolloidsAuthor(s): Maddalena Paolillo, Antonio Derossi, Kjeld van Bommel, Martijn Noort, Carla Severini (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 25, 2021 Category: Food Science Source Type: research
