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
Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate – gum Arabic system
Fotini Plati
; Adamantini Paraskevopoulou
Pp. 108284
Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes
Dabin Kim; Yunkyoung Jung; Shin-Joung Rho; Yong-Ro Kim
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 108546
Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing
Ricardo Uribe-Alvarez; Craig P. Murphy; Caroline Coleman-Vaughan; Norah O'Shea
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 108777
In vitro and in silico studies of the structure and functional properties of the lactoferrin-chlorogenic acid complex
Yutong Zhang; Naicheng Xin; Tolulope Joshua Ashaolu; Nan Chen; Yanli Wang; Tiehua Zhang; Changhui Zhao
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 109051