Catálogo de publicaciones - revistas
Food Hydrocolloids
Resumen/Descripción – provisto por la editorial en inglés
Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.In particular, Food Hydrocolloids covers: the full scope of hydrocolloid behaviour, including isolation procedures, chemical and physicochemical characterization, through to end use and analysis in finished food products; structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; gelling mechanisms, syneresis and polymer synergism in the gelation process; rheological investigations where these can be correlated with hydrocolloids functionality, colloid stability or organoleptic properties; theoretical, computational or simulation approaches to the study of colloidal stability, provided that they have a clear relationship to food systems; surface properties of absorbed films, and their relationship to foaming and emulsifying behaviour; phase behaviour of low-molecular-weight surfactants or soluble polymers, and their relationship to food colloid stability; droplet and bubble growth, bubble nucleation, thin-film drainage and rupture processes; fat and water crystallization and the influence of hydrocolloids on these phenomena, with respect to stability and texture; direct applications of hydrocolloids in finished food products in all branches of the food industry, including their interactions with other food components;and toxicological, physiological and metabolic studies of hydrocolloids.
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Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde sep. 1986 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0268-005X
ISSN electrónico
1873-7137
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1986-
Cobertura temática
Tabla de contenidos
Some physico-chemical aspects of protein processing in foods. Multicomponent gels
V.B. Tolstoguzov
Pp. 317-332
Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides
A. Ye; H. Singh
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 269-276
Morphology and functional properties of corn, potato and tapioca starches
S MISHRA; T RAI
Pp. 557-566
Influence of corn starch type in the rheological properties of a white sauce after heating and freezing
A. Arocas; T. Sanz; S.M. Fiszman
Pp. 901-907
Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability
A. Arocas; T. Sanz; S.M. Fiszman
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 2031-2037
Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy
A.M. Herrero; P. Carmona; T. Pintado; F. Jiménez-Colmenero; C. Ruíz-Capillas
Pp. 12-18
β-Lactoglobulin and WPI aggregates: Formation, structure and applications
Taco Nicolai; Michel Britten; Christophe Schmitt
Pp. 1945-1962
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Eric Dickinson
Pp. 224-241
Viability of some probiotic coatings in bread and its effect on the crust mechanical properties
R. Altamirano-Fortoul; R. Moreno-Terrazas; A. Quezada-Gallo; C.M. Rosell
Pp. 166-174
Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch
Cheryl Chung; Brian Degner; David Julian McClements
Pp. 281-291