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
The functional and nutritional aspects of hydrocolloids in foods
Juan-Mei Li; Shao-Ping Nie
Pp. 46-61
Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid
Mohammad Anvari; Donghwa Chung
Pp. 516-524
Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage
Marianela I. Capitani; Susana M. Nolasco; Mabel C. Tomás
Pp. 537-546
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
Iris Tavernier; Ashok R. Patel
; Paul Van der Meeren; Koen Dewettinck
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 107-120
Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder
R.M. Daudt; A.J.G. Sinrod; R.J. Avena-Bustillos; I.C. Külkamp-Guerreiro; L.D.F. Marczak; T.H. McHugh
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 60-67
Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents
C. Arancibia; M. Miranda; S. Matiacevich; E. Troncoso
Pp. 243-254
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
Lei Dai; Cuixia Sun; Yang Wei; Like Mao; Yanxiang Gao
Pp. 239-248
Development and characterization of a novel edible extruded sheet based on different casein sources and influence of the glycerol concentration
Elodie Chevalier; Gilles Assezat; Frédéric Prochazka; Nadia Oulahal
Pp. 182-191
Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties
A.M. Herrero; C. Ruiz-Capillas; T. Pintado; P. Carmona; F. Jiménez-Colmenero
Pp. 212-219
Edible blend films of pectin and poly(ethylene glycol): Preparation and physico-chemical evaluation
Sanja Šešlija; Aleksandra Nešić; Jovana Ružić; Melina Kalagasidis Krušić; Sava Veličković; Roberto Avolio; Gabriella Santagata; Mario Malinconico
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 494-501