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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

Otras ingenierías y tecnologías

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doi: 10.1016/j.foodhyd.2021.106824

Pectins from alternative sources and uses beyond sweets and jellies: An overview

Luis Henrique Reichembach; Carmen Lúcia de Oliveira Petkowicz

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 106824

doi: 10.1016/j.foodhyd.2021.106882

Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications

Seyedehhamideh Razavi; Sajjad Janfaza; Nishat Tasnim; Deanna L. Gibson; Mina Hoorfar

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 106882

doi: 10.1016/j.foodhyd.2021.107135

Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films

Aditi Sood; C.S. Saini

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107135

doi: 10.1016/j.foodhyd.2021.107171

Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups

Susana Ribes; Raúl Grau; Pau Talens

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107171

doi: 10.1016/j.foodhyd.2021.107225

Effect of dual-modified cassava starches on intelligent packaging ﬁlms containing red cabbage extracts

Meng Cheng; Yingjun Cui; Xiaoran Yan; Rongfei Zhang; Juan Wang; Xiangyou Wang

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107225

doi: 10.1016/j.foodhyd.2021.107241

Effect of subcritical water treatment on the structure and foaming properties of egg white protein

Kefei Chang; Wei Jiang; Jingbo Liu

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107241

doi: 10.1016/j.foodhyd.2021.107250

k-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity

P. Velásquez; G. Montenegro; L.M. Valenzuela; A. Giordano; G. Cabrera-Barjas; O. Martin-Belloso

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107250

doi: 10.1016/j.foodhyd.2021.107296

Soybean oil bodies: A review on composition, properties, food applications, and future research aspects

Farah zaaboul; Qiaoli Zhao; YongJiang Xu; YuanFa Liu

Pp. 107296

doi: 10.1016/j.foodhyd.2022.107643

Recyclable and biodegradable pectin-based film with high mechanical strength

Wenqi Ren; Taotao Qiang; Liang Chen

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107643

doi: 10.1016/j.foodhyd.2021.107472

Shear and dilatational rheological properties of vegetable proteins at the air/water interface

Olga Mileti; Noemi Baldino; Jose Antonio Carmona; Francesca Romana Lupi; Jose Muñoz; Domenico Gabriele

Palabras clave: General Chemical Engineering; General Chemistry; Food Science.

Pp. 107472