Protein gel shrinkage during solvent exchange: Quantification of gel compaction, mass transfer and compressive strength
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Martin P. Dirauf, Anja Hajnal, Pavel Gurikov, Andreas S. Braeuer (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
A new method to isolate and separate small and large starch granules from barley and malt
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): C.F. De Schepper., D.R.S. Gielens., C.M. Courtin (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein’s quaternary structure
Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Sashikumar Ramamirtham, Catherine P. Whitby, Davoud Zare, Mike Weeks, Martin A.K. Williams (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
A Review on Colloidal Delivery Vehicles Using Carvacrol as A Model Bioactive Compound
Publication date: Available online 1 June 2021Source: Food HydrocolloidsAuthor(s): Pu Wang, Ying Wu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Secalin enzymatically cross-linked by either papain and N-acetyl-DL-homocysteine thiolactone or transglutaminase: improving of protein functional properties and film manufacturing
Publication date: Available online 1 June 2021Source: Food HydrocolloidsAuthor(s): Zeinab Qazanfarzadeh, Mahdi Kadivar, Hajar Shekarchizadeh, Rocco Di Girolamo, C. Valeria L. Giosafatto, Raffaele Porta (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch
Publication date: Available online 1 June 2021Source: Food HydrocolloidsAuthor(s): Xiaojing Chen, Yi Liu, Zekun Xu, Chuangchuang Zhang, Xingxun Liu, Zhongquan Sui, Harold Corke (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods
Publication date: Available online 1 June 2021Source: Food HydrocolloidsAuthor(s): Chengzhi Liu, Nan Lv, Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Composite emulsifying behavior of egg white protein and rhamnolipid: properties of the constructed high internal phase emulsions
Publication date: Available online 1 June 2021Source: Food HydrocolloidsAuthor(s): Yinyue Yang, Junhua Li, Yujie Su, Luping Gu, Cuihua Chang, Yanjun Yang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research
Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): An-Qi Zhang, Jia-Ling He, Yan-Wang, Xu Zhang, Zan-Hao Piao, Yu-Ting Xue, Ying-Hua Zhang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 31, 2021 Category: Food Science Source Type: research
Mechanistic studies of starch retrogradation and its effects on starch gel properties
Publication date: Available online 29 May 2021Source: Food HydrocolloidsAuthor(s): Xia Liu, Chen Chao, Jinglin Yu, Les Copeland, Shujun Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 31, 2021 Category: Food Science Source Type: research
Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation
Publication date: Available online 30 May 2021Source: Food HydrocolloidsAuthor(s): Kai Chen, Min Zhang, Arun S. Mujumdar, Haixiang Wang (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 31, 2021 Category: Food Science Source Type: research
Polysaccharide-stabilized aqueous foams to fabricate highly oil-absorbing cryogels: Application and formation process for preparation of edible oleogels
Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Qinbo Jiang, Liyang Du, Shaoyang Li, Yuanfa Liu, Zong Meng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 31, 2021 Category: Food Science Source Type: research
Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
Publication date: Available online 6 May 2021Source: Food HydrocolloidsAuthor(s): Alexandra Buergy, Agnès Rolland-Sabaté, Alexandre Leca, Xavier Falourd, Loïc Foucat, Catherine M.G. C. Renard (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour
Publication date: Available online 7 May 2021Source: Food HydrocolloidsAuthor(s): Asranudin, Holilah, Andi Noor Kholida, Adi Setyo Purnomo, Ansharullah, Ahmad Fudholi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Synergistic Effect of Glycyrrhizic Acid and Cellulose Nanocrystals for Oil-Water Interfacial Stabilization
Publication date: Available online 7 May 2021Source: Food HydrocolloidsAuthor(s): Lulu Ma, Pascal Bertsch, Zhili Wan, Xiaoquan Yang, Peter Fischer (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
