Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate
Publication date: Available online 5 May 2021Source: Food HydrocolloidsAuthor(s): Laura Acosta-Domínguez, Yolanda Cocotle-Ronzón, Liliana Alamilla-Beltrán, Eliseo Hernandez-Martinez (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 6, 2021 Category: Food Science Source Type: research
Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: role of hydrogen bonding and plasticizer molar volume
Publication date: Available online 4 May 2021Source: Food HydrocolloidsAuthor(s): Stefano Renzetti, Irene van den Hoek, Ruud van der Sman (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 5, 2021 Category: Food Science Source Type: research
The role of hydrocolloids on the 3D printability of meat products
Publication date: Available online 4 May 2021Source: Food HydrocolloidsAuthor(s): Arianna Dick, Xiuping Dong, Bhesh Bhandari, Sangeeta Prakash (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 5, 2021 Category: Food Science Source Type: research
Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking
Publication date: Available online 2 May 2021Source: Food HydrocolloidsAuthor(s): Karl Seiwert, Donatien-Pascal Kamdem, Didem Sutay Kocabaş, Zeynep Ustunol (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 2, 2021 Category: Food Science Source Type: research
Preparation, characterization and physicochemical properties of Konjac glucomannan depolymerized by ozone assisted with microwave treatment
Publication date: Available online 30 April 2021Source: Food HydrocolloidsAuthor(s): Yao Li, Haibo Liu, Yong Xie, Kinyoro Ibrahim Shabani, Xiong Liu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
Publication date: Available online 30 April 2021Source: Food HydrocolloidsAuthor(s): Qiannan Zhao, Lixian Ding, Minquan Xia, Xi Huang, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
Publication date: Available online 1 May 2021Source: Food HydrocolloidsAuthor(s): Xingfa Ma, Dereck E.W. Chatterton (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research
Fabrication of thermally and mechanically stable superhydrophobic coatings for cellulose-based substrates with natural and edible ingredients for food applications
Publication date: Available online 1 May 2021Source: Food HydrocolloidsAuthor(s): Taorang Wang, Yanyun Zhao (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 1, 2021 Category: Food Science Source Type: research
Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel
Publication date: Available online 28 April 2021Source: Food HydrocolloidsAuthor(s): Andrew J. Gravelle, Alejandro G. Marangoni (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research
Adsorption Kinetics and Dilatational Rheological Properties of Recombinant Pea Albumin-2 at the Oil-Water Interface
Publication date: Available online 29 April 2021Source: Food HydrocolloidsAuthor(s): Yilun Luo, Wei Zheng, Qian Shen, Li Zhang, Cuie Tang, Rong Song, Shilin Liu, Bin Li, Yijie Chen (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research
Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes
Publication date: Available online 29 April 2021Source: Food HydrocolloidsAuthor(s): Signe H. Nissen, Jesper M. Schmidt, Sandra Gregersen, Marianne Hammershøj, Anders H. Møller, Marianne Danielsen, Lene Stødkilde, Caroline Nebel, Trine K. Dalsgaard (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research
Contents continued
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research
Graphical abstract TOC
Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research
