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.
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com
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
Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes
Majid Nooshkam; Mehdi Varidi
; Fatemeh Alkobeisi
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107488
Preparation of bioactive gelatin film using semi-refined pectin reclaimed from blueberry juice pomace: Creating an oxidation and light barrier for food packaging
Xinqi Ye; Ranran Liu; Xiaoyan Qi; Xiaohan Wang; Yu Wang; Qi Chen; Xueling Gao
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107673
Effect of green propolis extract on functional properties of active pectin-based films
Luís Marangoni Júnior; Sayeny de Ávila Gonçalves; Renan Garcia da Silva; Joana T. Martins; António Augusto Vicente; Rosa Maria Vercelino Alves; Roniérik Pioli Vieira
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107746
Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
Davor Daniloski; Noel A. McCarthy; Inge Gazi; Todor Vasiljevic
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107846
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
Christos-Konstantinos Mouzakitis; Vasileia Sereti; Anthia Matsakidou; Kali Kotsiou; Costas G. Biliaderis; Athina Lazaridou
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107856
Effects of natural freeze-thaw treatment on structural, functional, and rheological characteristics of starches isolated from three bitter potato cultivars from the Andean region
Patricia Martínez; Indira Betalleluz-Pallardel; Alejandra Cuba; Fiorela Peña; José M. Cervantes-Uc; Jorge A. Uribe-Calderón; Carmen Velezmoro
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107860
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
Yingcong Lu; Ru Zhao; Ce Wang; Xiaoge Zhang; Cuina Wang
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107895
Effect of purple sugarcane peel extracts on properties of films based on lemon peel waste pectin and the application in the visible detection of food freshness
Haitao Jiang; Wanli Zhang; Jiankang Cao; Weibo Jiang
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 107982
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi; Asli Can Karaca; Lizhen Deng; Yong Wang; He Li; Gholamreza Askari; Hadis Rostamabadi
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 108002
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
Yuzhu Mao; Min Huang; Jiapei Bi; Duowen Sun; Hongliang Li; Hongshun Yang
Palabras clave: General Chemical Engineering; General Chemistry; Food Science.
Pp. 108031