RG- І pectin affects the physicochemical properties and digestibility of potato starch
Publication date: August 2021Source: Food Hydrocolloids, Volume 117Author(s): Xiuxiu Yin, Yuxue Zheng, Xiangli Kong, Shuyun Cao, Shiguo Chen, Donghong Liu, Xingqian Ye, Jinhu Tian (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 24, 2021 Category: Food Science Source Type: research
The key role of thermal waters in the development of innovative gelled starch-based matrices
Publication date: Available online 23 February 2021Source: Food HydrocolloidsAuthor(s): M.D. Torres, P. Fradinho, A. Raymundo, I. Sousa, E. Falqué, H. Domínguez (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 23, 2021 Category: Food Science Source Type: research
In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: impact of the type of gel structure on the bioaccessibility of curcumin
Publication date: Available online 22 February 2021Source: Food HydrocolloidsAuthor(s): Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, Harjinder Singh (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 22, 2021 Category: Food Science Source Type: research
Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: application of nonlinear rheology and nonparametric statistics
Publication date: Available online 22 February 2021Source: Food HydrocolloidsAuthor(s): Joanna Kruk, Paweł Ptaszek, Kacper Kaczmarczyk (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 22, 2021 Category: Food Science Source Type: research
Impacts and potential applications: a review of the modification of starches by heat-moisture treatment (HMT)
Publication date: Available online 20 February 2021Source: Food HydrocolloidsAuthor(s): Kathlyn Schafranski, Vivian Cristina Ito, Luiz Gustavo Lacerda (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - February 22, 2021 Category: Food Science Source Type: research
