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
Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH
Qun Li; Zhigao Wang; Caixia Dai; Yujiao Wang; Wenye Chen; Xingrong Ju; Jian Yuan; Rong He
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 50-57
Design and synthesis of modified and resistant starch-based oil-in-water emulsions
Surangna Jain; Thunnalin Winuprasith; Manop Suphantharika
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 153-162
Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage
Christos Soukoulis; Sébastien Cambier; Tommaso Serchi
; Maria Tsevdou; Claire Gaiani; Pau Ferrer; Petros S. Taoukis; Lucien Hoffmann
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 542-553
Bioactive composite films with chitosan and carotenoproteins extract from blue crab shells: Biological potential and structural, thermal, and mechanical characterization
Marwa Hamdi; Rim Nasri; Suming Li; Moncef Nasri
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 802-812
Fabrication and characterisation of metal-doped pectin films
I. Kalathaki; K. Alba; H. Muhamedsalih; V. Kontogiorgos
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 259-266
Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol
Yanlin Lei; Hejun Wu; Chun Jiao; Yao Jiang; Rui Liu; Di Xiao; Junyu Lu; Zhiqing Zhang; Guanghui Shen; Shanshan Li
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 128-135
Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application
Shui-Zhong Luo; Xiang-Fang Hu; Yong-Jing Jia; Li-Hua Pan; Zhi Zheng; Yan-Yan Zhao; Dong-Dong Mu; Xi-Yang Zhong; Shao-Tong Jiang
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 76-87
Physicochemical properties and structure of hydrothermally modified starches
Marzena Włodarczyk-Stasiak; Artur Mazurek; Jerzy Jamroz; Stanisław Pikus; Radosław Kowalski
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 88-97
A new approach to develop biodegradable films based on thermoplastic pectin
Teresa I.A. Gouveia; Krzysztof Biernacki; Maria C.R. Castro; Maria P. Gonçalves; Hiléia K.S. Souza
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 105175
Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder
Nicola Gasparre; Cristina M. Rosell
Palabras clave: Food Science; General Chemistry; General Chemical Engineering.
Pp. 105194