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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
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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
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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity
Ana Carolina Mosca; Fred van de Velde; Johannes H.F. Bult; Martinus A.J.S. van Boekel; Markus Stieger
Pp. 794-802
Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
Kun Liu
; Markus Stieger; Erik van der Linden; Fred van de Velde
Pp. 244-259
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil
Vito M. Paradiso; Mariagrazia Giarnetti; Carmine Summo; Antonella Pasqualone; Fabio Minervini; Francesco Caponio
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 30-40
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
Monika Gibis; Valerie Schuh; Jochen Weiss
Pp. 236-246
Rheological characterization of gel-in-oil-in-gel type structured emulsions
Ashok R. Patel; Pinar Dumlu; Lien Vermeir; Benny Lewille; Ans Lesaffer; Koen Dewettinck
Pp. 84-92
Development and characterization of edible films from mixtures of κ-carrageenan, ι-carrageenan, and alginate
Gabriela A. Paula; Norma M.B. Benevides; Arcelina P. Cunha; Ana Vitória de Oliveira; Alaídes M.B. Pinto; João Paulo S. Morais; Henriette M.C. Azeredo
Pp. 140-145
Biological activity of alginate and its effect on pancreatic lipase inhibition as a potential treatment for obesity
David Houghton; Matthew D. Wilcox; Peter I. Chater; Iain A. Brownlee; Chris J. Seal; Jeffrey P. Pearson
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 18-24
Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface
G. Avila-de la Rosa; J. Alvarez-Ramirez; E.J. Vernon-Carter; H. Carrillo-Navas; C. Pérez-Alonso
Pp. 200-207
Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation
Bakht Ramin Shah; Yan Li; Weiping Jin; Yaping An; Lei He; Zhenshun Li; Wei Xu; Bin Li
Pp. 369-377
Rheological and emulsifying properties of a gel-like exopolysaccharide produced by Pseudomonas stutzeri AS22
Hana Maalej; Noomen Hmidet; Claire Boisset; Eric Bayma; Alain Heyraud; Moncef Nasri
Pp. 634-647