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Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 6, 2021 Category: Food Science Source Type: research
Graphical abstract TOC
Publication date: October 2021Source: Food Hydrocolloids, Volume 119Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 6, 2021 Category: Food Science Source Type: research
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): M. Espert, M.J. Hernández, T. Sanz, A. Salvador (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 6, 2021 Category: Food Science Source Type: research
A novel underutilized starch resource— Lucuma nervosa A.DC seed and fruit
Publication date: Available online 4 June 2021Source: Food HydrocolloidsAuthor(s): Bo Li, Yanjun Zhang, Fei Xu, Kexue Zhu, Chongxing Huang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 6, 2021 Category: Food Science Source Type: research
Characterization and physicochemical properties analysis of konjac glucomannan: Implications for structure-properties relationships
Publication date: Available online 5 June 2021Source: Food HydrocolloidsAuthor(s): Liping Guo, Wallace Yokoyama, Ling Chen, Fei Liu, Maoshen Chen, Fang Zhong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 6, 2021 Category: Food Science Source Type: research
Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
Publication date: Available online 2 June 2021Source: Food HydrocolloidsAuthor(s): Ching Yue Chow, Camilla Doris Thybo, Valeska Farah Sager, Reisya Rizki Riantiningtyas, Wender L.P. Bredie, Lilia Ahrné (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research
In vitro fecal fermentation outcomes of starch-lipid complexes depend on starch assembles more than lipid type
Publication date: Available online 3 June 2021Source: Food HydrocolloidsAuthor(s): Qianwen Zhou, Xiong Fu, Sushil Dhital, Honglei Zhai, Qiang Huang, Bin Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
Publication date: Available online 3 June 2021Source: Food HydrocolloidsAuthor(s): Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, Jason R. Stokes, Heather E. Smyth (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research
Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
Publication date: Available online 3 June 2021Source: Food HydrocolloidsAuthor(s): Jiayi Li, Liying Li, Jianfeng Zhu, Yongfeng Ai (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research
In vitro digestibility of gels from different starches: relationship between kinetic parameters and microstructure
Publication date: Available online 2 June 2021Source: Food HydrocolloidsAuthor(s): Andrea Aleixandre, Yaiza Benavent-Gil, R. Moreira, Cristina M. Rosell (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 2, 2021 Category: Food Science Source Type: research
Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Cai Ling Ang, Kelvin Kim Tha Goh, Kaiyang Lim, Lara Matia-Merino (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Rheological properties of quinoa-based gels. An alternative for vegan diets
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Manuel Felix, Zulema Camacho-Ocaña, M Luisa Lopez Castejón, Manuela Ruíz (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
The role of dietary proteins and carbohydrates in gut microbiome composition and activity: a review
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Stav Peled, Yoav D. Livney (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Nerea Muñoz-Almagro, Mar Villamiel, Peter J. Wilde, A. Patrick Gunning, Antonia Montilla (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
