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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
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
Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins
Im Kyung Oh
; Suyong Lee
Pp. 796-802
Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions
Wen-Yan Liu; Mei-Qin Feng; Meng Wang; Peng Wang; Jian Sun; Xing-Lian Xu; Guang-Hong Zhou
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 371-381
High performance extrusion blown starch/polyvinyl alcohol/clay nanocomposite films
Wentao Wang; Hui Zhang; Rui Jia; Yangyong Dai; Haizhou Dong; Hanxue Hou; Qingbin Guo
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 534-543
Whey protein-coated high oxygen barrier multilayer films using surface pretreated PET substrate
Eunmi Joo; Yoonjee Chang; Inyoung Choi; Seul Bi Lee; Dong Hoo Kim; Young Ju Choi; Chan Suk Yoon; Jaejoon Han
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 1-7
Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels
Marco Santagiuliana; Betina Piqueras-Fiszman; Erik van der Linden; Markus Stieger; Elke Scholten
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 254-263
Mechanical properties of bacterial cellulose synthesised by diverse strains of the genus Komagataeibacter
Si-Qian Chen; Patricia Lopez-Sanchez; Dongjie Wang; Deirdre Mikkelsen; Michael J. Gidley
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 87-95
Sweet potato starch modified by branching enzyme, β-amylase and transglucosidase
Li Guo
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 182-189
Citric acid-incorporated fish gelatin/chitosan composite films
J. Uranga; A.I. Puertas; A. Etxabide; M.T. Dueñas; P. Guerrero; K. de la Caba
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 95-103
Characterization of active chitosan films as a vehicle of potassium sorbate or nisin antimicrobial agents
Leandro Neodini Remedio; Jackson Wesley Silva dos Santos; Vinícius Borges Vieira Maciel; Cristiana Maria Pedroso Yoshida; Rosemary Aparecida de Carvalho
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 830-838
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
Joaquín Gómez-Estaca; Ana María Herrero; Beatriz Herranz; María Dolores Álvarez; Francisco Jiménez-Colmenero; Susana Cofrades
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 960-969