Extraction, characterization and gelling ability of pectins from Araçá (Psidium cattleianum Sabine) fruits
Publication date: Available online 10 May 2021Source: Food HydrocolloidsAuthor(s): Sarah da Costa Amaral, Denis Roux, François Caton, Marguerite Rinaudo, Shayla Fernanda Barbieri, Joana Léa Meira Silveira (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract
Publication date: Available online 10 May 2021Source: Food HydrocolloidsAuthor(s): Maria Semenova, Anna Antipova, Elena Martirosova, Darya Zelikina, Nadezhda Palmina, Sergey Chebotarev (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications.
Publication date: Available online 10 May 2021Source: Food HydrocolloidsAuthor(s): Thomas Fenton, Azarmidokht Gholamipour-Shirazi, Kilian Daffner, Tom Mills, Eddie Pelan (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Physicochemical, rheological and digestibility characterization of starch extracted from the marine green macroalga Ulva ohnoi
Publication date: Available online 11 May 2021Source: Food HydrocolloidsAuthor(s): Meital Kazir, Daniel Gurevich, Ari Groobman, Meghanath Prabhu, Álvaro Israel, Alexander Golberg, Yoav D. Livney (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Konjac Glucomannan Molecular and Rheological Properties That Delay Gastric Emptying and Improve the Regulation of Appetite
Publication date: Available online 11 May 2021Source: Food HydrocolloidsAuthor(s): Liping Guo, Wallace Yokoyama, Maoshen Chen, Fang Zhong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
How pea fractions with different protein composition and purity can substitute WPI in heat-set gels
Publication date: Available online 12 May 2021Source: Food HydrocolloidsAuthor(s): Remco Kornet, Simone Penris, Paul Venema, Atze Jan van der Goot, Marcel Meinders, Erik van der Linden (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using Multiple Waveform Rheological Technique
Publication date: Available online 13 May 2021Source: Food HydrocolloidsAuthor(s): Fariba Zad Bagher Seighalani, Donald J. McMahon, Prateek Sharma (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Release of fireweed extract (Epilobium angustifolium L.) from corn starch- and methylcellulose-based films - a comparative study
Publication date: Available online 13 May 2021Source: Food HydrocolloidsAuthor(s): Dariusz Kowalczyk, Urszula Szymanowska, Tomasz Skrzypek, Artur Bartkowiak, Małgorzata Materska, Katarzyna Łupina (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications
Publication date: Available online 18 May 2021Source: Food HydrocolloidsAuthor(s): Chuanjie Chen, Guantian Li, Fan Zhu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Polysaccharides-Stabilized Aqueous Foams to Fabricate Highly Oil-Absorbing Cryogels: Application and Formation Process for Preparation of Edible Oleogels
Publication date: Available online 18 May 2021Source: Food HydrocolloidsAuthor(s): Qinbo Jiang, Liyang Du, Shaoyang Li, Yuanfa Liu, Zong Meng (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch
Publication date: Available online 19 May 2021Source: Food HydrocolloidsAuthor(s): Yuyue Zhong, Klaus Herburger, Jacob Judas Kain Kirkensgaard, Bekzod Khakimov, Aleksander Riise Hansen, Andreas Blennow (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids
Publication date: Available online 19 May 2021Source: Food HydrocolloidsAuthor(s): I. Diañez, C. Gallegos, E. Brito-de la Fuente, I. Martínez, C. Valencia, M.C. Sánchez, J.M. Franco (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment
Publication date: Available online 19 May 2021Source: Food HydrocolloidsAuthor(s): Fatemeh Sadeghi, Arash Koocheki, Fakhri Shahidi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying
Publication date: Available online 20 May 2021Source: Food HydrocolloidsAuthor(s): Mohammad Jouki, Naimeh Khazaei, Somayeh Rashidi-Alavijeh, Sara Ahmadi (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
Investigation of enzyme-assisted methods combined with ultrasonication under a controlled alkali pretreatment for agar extraction from Gelidium sesquipedale
Publication date: Available online 20 May 2021Source: Food HydrocolloidsAuthor(s): Yuchen Li, Ming Zhao, Laura P. Gomez, Ramsankar Senthamaraikannan, Ramesh Babu Padamati, Colm P. O’Donnell, Brijesh K. Tiwari (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research
