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
Effect of freezing on physical properties of whey protein emulsion films
M. Soazo; L.M. Pérez; A.C. Rubiolo; R.A. Verdini
Pp. 256-263
Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology
Mahmood Akhtar; Brent S. Murray; Ehihumeme I. Afeisume; Shiow H. Khew
Pp. 62-67
Development of gelled emulsions with improved oxidative and pH stability
A.C.K. Sato; K.E.F.P. Moraes; R.L. Cunha
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 184-192
Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
Paula Judith Pérez Espitia; Wen-Xian Du; Roberto de Jesús Avena-Bustillos; Nilda de Fátima Ferreira Soares; Tara H. McHugh
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 287-296
Rheology, texture and microstructure of gelatin gels with and without milk proteins
Zhihua Pang; Hilton Deeth; Peter Sopade; Ranjan Sharma; Nidhi Bansal
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 484-493
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran
Haiying Chen; Yamei Jin; Xiangli Ding; Fengfeng Wu; Mohanad Bashari; Feng Chen; Zhengwei Cui; Xueming Xu
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 104-112
Modifying the physical properties of dairy protein films for controlled release of antifungal agents
Magdalini Moditsi; Athina Lazaridou; Thomas Moschakis
; Costas G. Biliaderis
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 195-203
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
Christos Soukoulis; Lina Yonekura; Heng-Hui Gan; Solmaz Behboudi-Jobbehdar; Christopher Parmenter; Ian Fisk
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 231-242
Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties
Viviane Machado Azevedo; Eric Keven Silva; Camila Ferreira Gonçalves Pereira; Joyce Maria Gomes da Costa; Soraia Vilela Borges
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 252-258
Effect of fat hardness on large deformation rheology of emulsion-filled gels
Laura Oliver; Elke Scholten; George A. van Aken
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 299-310