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Food Hydrocolloids
Journal Prestige (SJR): 1.991  Citation Impact (citeScore): 5 Number of Followers: 2  Hybrid journal (It can contain Open Access articles)ISSN (Print) 0268-005X - ISSN (Online) 0268-005X Published by Elsevier  [2974 journals]
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- Boosting the loading dosage of cinnamon essential oil within edible
packaging film via the multiple cross-linking strategy for effective
shrimp preservation-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Huijie Yang, Zhihang Xu, Leping Li, Chao Li, Yehan Tao, Jie Lu, Jinwen Hu, Xiaodong Xia, Mingqian Tan, Jian Du, Haisong Wang
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- Rheological behavior of quinoa, lentil, and rice flour mixtures under
different pH conditions-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Álvaro Javier Pastrana-Pastrana, Adriana Carolina Flores-Gallegos, Diego Fernando Roa-Acosta, Raúl Rodríguez-Herrera, José Fernando Solanilla-Duque
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- Recapitulating the physicochemical and functional characteristics of gum
ghatti and its myriad applications in the food industry-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Ayushi Singh, Nilanjal Misra, K.P. Rawat, Vipul Amar, Sangeeta Negi, Avneet Kaur, Harinder Singh
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- Enrichment of surimi gels with water-in-oil emulsions formulated with
virgin coconut oil and quercetin-loaded chitosan nanoparticles-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): A. Alemán, M.P. Montero, S. Ramos, M.C. Gómez-Guillén
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- Utilization of emulsion gels in plant-based meat analog formulations: A
review-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Vahinika Kothuri, Jong Hyeon Han, Dong Hyun Keum, Hyuk Cheol Kwon, Do Hyun Kim, Sung Gu Han
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- A food for elders with dysphagia: Effect of sodium alginate with different
viscosities on the gel properties of antarctic krill composite shrimp
surimi-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Yuting Tan, Peizi Sun, Xinyu Zhang, Huihui Zhang, Hao Man, Dongmei Li
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- Insights into the interaction of structural DHA phosphatidylglycerides
with whey protein isolate to form O/W emulsions-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Chenxi He, Xi Chen, Rujing Diao, Jianan Sun, Xiangzhao Mao
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- Preparation and characterization of a chitosan-gentamicin derivative and
its effect on tropical fruit preservation-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Fengyan Liang, Xiaohong Li, Xinyi Li, Xianyou Liu, Rongkai Pan, Wenyi Su, Chengpeng Li, Kaidong Liu
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- Research progress of electrospinning in food field: A review
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Fa-Lin Sun, Ming-Yue Zhao, Yue Li, Zhi-Ying Li, Xiu-Jun Li, Nuo Wang, Bo-Wen Hu, Hao-Yu Xue, Min Zhao, Jin-Long Tian
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- Simultaneous vehiculation of curcumin and riboflavin in bigels produced
through WPI cold-set gelation-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Gabrielli Nunes Clímaco, Raquel F.S. Gonçalves, Jean-Michel Fernandes, Ana C. Pinheiro, António A. Vicente, Luiz Henrique Fasolin
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- Linear and nonlinear interfacial rheology of responsive microgels at the
oil-water interface-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Fusheng Sun, Zhenzhen Li, Songmei Kong, Xuxi Ma, Yantao Liu, Nan Yang
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- Microstructure and emulsifying properties of rice starch-fatty acid
complexes prepared by ultra-high pressure treatment-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Yue Wang, Qing Yan, Zhi Li, Wenting Chen, Wenjing Gu, Weibing Zhang
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- Fabrication of the ferritin-mannoprotein shell-core heteroprotein complex
for stabilization of bioactive molecules-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Xinmei Sha, Runxuan Chen, Yichen Li, Tianyang Wang, Ku Li, Hui Guo, Yuyu Zhang, Rui Yang
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- Electrospinning of emulsions stabilized by octenylsuccinylated starch and
pullulan-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Xuerong Huang, Feng Zhao, Zifan Teng, Yingkai Li, Chuang Zhang, Xingxun Liu, Songnan Li, Fengwei Xie
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- Improvement of mechanical and bioactive properties of chitosan films
plasticized with novel thymol-based deep eutectic solvents-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Guangyang Jiang, Kaiwen He, Mingrui Chen, Li Yang, Yicheng Yang, Tingting Tang, Yongqiang Tian
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- Novel nanoparticle composed by Ovalbumin-OSA modified pectin-rutin for
improving the stability of Monascus pigments-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Chaoran Yang, Wei Yu, Boyan Gao, Yuge Niu, Liangli Yu
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- pH-responsive hydrogel containing curcumin-loaded lipid nanocapsules for
oral curcumin’s stability, bioaccessibility and intestinal absorption
improvement-
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Abstract: Publication date: January 2025Source: Food Hydrocolloids, Volume 158Author(s): Runliang Feng, Mingzhu Wang, Zhimei Song, Yunjing Jia, Yuli Li, Qingmin Liu, Fuyou Wang, Guangxi Zhai
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- Self-assembly of pea peptides prepared by ultrasound-regulated enzymatic
hydrolysis-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yan Chen, Xiaoyang Sun, Lifen Zhang, Tingwei Zhu, Fusheng Chen
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- Fabrication of pea protein isolate-stabilized oil-in-water emulsions with
high freeze-thaw stability: Effect of high intensity ultrasonic on
emulsions and interfacial protein structure-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xuan Zhang, Yingying Chen, Rixin Li, Youqing Shi, Yufa Zhao, Bin Li, Yijie Chen, Xiangwei Zhu
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- Tannic acid/non-covalent interaction-mediated modification of hemp seed
proteins: Focused on binding mechanisms, oil-water interface behavior, and
rheological properties-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ning Wang, Boyu Liu, Xiaoyu Han, Lijuan Wang, Fuming Yang, Tong Wang, Dianyu Yu
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- Fabrication of edible inks for 3D printing as a dysphagia food: An
emerging application of bigels-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Erpeng Chao, Xiaowei Yan, Liuping Fan
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- Development and characterization of 3D printed fish gelatin and vegetable
blends as nutritious meal for dysphagic patients-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ifra Hassan, Adil Gani, Syed Mudabir
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- Tannin-on-protein adlayers: Secondary adsorption quantified by quartz
crystal microbalance with dissipation monitoring (QCM-D)-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Valeria Larcinese-Hafner, Philipp Erni
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- Continuous pulsed electric field processing for intensification of aqueous
extraction of protein from fresh green seaweed Ulva sp. biomass-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Efraim Steinbruch, Mrinal Kashyap, Alexander Chemodanov, Klimentiy Levkov, Alexander Golberg
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- Enhanced composite Co-MOF-derived sodium carboxymethyl cellulose visual
films for real-time and in situ monitoring fresh-cut apple freshness-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Zhepeng Zhang, Yang Zhang, Chen Wang, Xianjin Liu, Hesham R. El-Seedi, Paula L. Gómez, Stella M. Alzamora, Xiaobo Zou, Zhiming Guo
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- Tracking protein aggregation behavior and molecular interactions induced
by conformational alterations in the formation of myofibrillar
protein-Abelmoschus manihot gum mixed gels during heating process-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Dongxue Yuan, Jingming Zhang, Zihan Zhao, Baohua Kong, Jiaxin Chen, Dong Zhang, Qian Liu, Chuanai Cao
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- Enzymatic pre-treatment defines the water-binding and rheological
properties of dynamic ultra-high-pressure homogenised pea hull suspensions
-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): R. Morales-Medina, A. Manthei, S. Drusch
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- Application of high-pressure homogenization-assisted pH-shift to enhance
techno-functional and interfacial properties of lentil protein isolate-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Mahmut Ekrem Parlak, Furkan Türker Sarıcaoglu, Mustafa Tahsin Yilmaz
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- Biodegradable chitosan-based biofilms incorporated with Camellia oleifera
residue protein for food packaging-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xinling Nie, Hao Shi, Fei Wang, Chaoqun You, Daihui Zhang, Zhihong Xiao, Xun Li
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- Role of bolus properties in dynamic texture perception of meat analogue
and beef patties: Juiciness is driven by serum release during early stages
of mastication-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yifan Zhang, Guido Sala, Elke Scholten, Markus Stieger
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- Ice recrystallization inhibition activity of chemically defined
carrageenans-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Julia Hale, Alisa Furch, Julian Gerhäuser, Volker Gaukel, Daniel Wefers
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- Replacing solid fat in croissant dough using xanthan gum-based oleogels.
Impact on rheological properties and final product quality-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): M. Espert, A. Salvador, T. Sanz, M.J. Hernández
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- Cellulose cryogel particles for oil structuring: Mixture properties and
digestibility-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Francesco Ciuffarin, Stella Plazzotta, Loris Gelas, Sonia Calligaris, Tatiana Budtova, Lara Manzocco
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- Comparative study of the rheology and texture of konjac
glucomannan-xanthan gum complexes in water and simulated gastric fluid and
their effect on gastric emptying-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Wenjing Chen, Ding An, Mahmoud Youssef, Jiabin Qin, Hongshan Liang, Jing Li, Bin Li
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- Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of
polysaccharide types-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, Linfan Shi, Shen Yang, Ritian Jin, Rong Lin, Shuji Liu, Zhiyu Liu, Yucang Zhang, Wuyin Weng
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- Utilization of mycelial polysaccharide from Schizophyllum commune for the
formation of highly stable o/w emulsion-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Qi Meng, Qiong Wang, Jiahao Cui, Jinwei Li, Liuping Fan, Zhenghua Gu, Guiyang Shi, Lei Chen, Zhongyang Ding
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- Fabrication of resveratrol-loaded soy peptide nanogels with
transglutaminase and in vitro gastrointestinal delivery and
cholesterol-lowering effect-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Mengxue Fang, Fei Ma, Li Yu, Du Wang, Chaoting Wen, Liangxiao Zhang, Peiwu Li
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- The multi-modal sensory effect on sour taste perception during oral
processing of starch-thickened fluids-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ye Chen, Jianshe Chen, Xinmiao Wang
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- Structure, emulsifying and embedding characteristics of soy protein
isolate induced by the complexation of carrageenan with different charge
groups-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Liurong Huang, Yuhan Yan, Lulu Qu, Feng Li, Lihong Chen, Yunliang Li
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- Production of fish fillet analogues using novel fish muscle cell powder
and sodium alginate-κ-carrageenan based bio-ink-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Selvakumari Ulagesan, Sathish Krishnan, Taek-Jeong Nam, Youn-Hee Choi
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- Encapsulation and controlled delivery of curcumin by self-assembled
cyclodextrin succinate/chitosan nanoparticles-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Hao Xu, Qianhan Ma, Chao Qiu, Jinpeng Wang, Zhengyu Jin, Yao Hu
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- Mixing oat proteins with lentil or faba bean proteins: How is the
techno-functional behavior of the different protein systems affected by
heat treatments'-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Anne Caroline A. Sales, Renato Ishige Borges de Oliveira, Guilherme M. Tavares
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- Chitosan‒gellan gum polyelectrolyte hydrogel beads containing tea tree
oil microcapsules: Preparation, characterization and application-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ziao Li, Longwei Jiang, Yanyan Wang, Mei Li, Tiantian Liu, Yingzhu Liu
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- Machine learning-combined rheological and structural characterization of
starches for enhanced melt-stretch features in plant-based cheese
analogues-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Suin Yun, Sungmin Jeong, Suyong Lee
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- Double-layer films based on konjac gum and hydroxypropyl methyl cellulose
loaded with thyme essential oil Pickering emulsion: Preparation,
characterization, and application-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yingmeng Hou, Yuanda Sun, Shiyu Jia, Wentao Su, Shasha Cheng, Mingqian Tan, Haitao Wang
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- Characterization of whey protein isolate aggregation induced by different
acidic substances: Triggered by disulfide bond formation and recombination
-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xin Wen, Zhishen Mu, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Zhanmei Jiang, Ligang Zhang
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- Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate
bigels with dual gelation effects as substitutes for traditional solid
fats-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Min Pang, Lu Xu, Yuanfei Ge, Jieshun Cheng, Zhongjun Zhang, Lili Cao
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- Effect of tea polysaccharides on fluctuated frozen storage impaired total
-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Noman Walayat, Ran Wei, Zhucheng Su, Jose M. Lorenzo, Asad Nawaz
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- Impact of Co-60 γ-ray irradiation on the cross-linking and stability of
fish collagen: Structural changes and digestibility-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Junwei Qin, Litong Liu, Chengdu Miao, Bifeng Lan, Tao Liao, Xiaofei Tian, Zhenqiang Wu
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- Glucose-induced glycation enhances the foaming properties of Trichosanthes
kirilowii seed protein isolate: Insights into structure, interfacial
behavior, and proteomics-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Dong Peng, Weijuan Huang, Hanxiao Bao, Wanyue Ding, Xiangmin Pan, Guosen Li, Ling Dong, Weiwen Li, Jianping Chen, Pan Li, Bing Du
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- Inducing melt elongation flow and controlling cooling temperature
facilitate the texturization of high-moisture soy protein extrudates-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yixin Zheng, Zanhui Gu, Cuixia Sun, Yiguo Zhao, Yiping Cao, Wei Lu, Yin Zhang, Yapeng Fang
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- Elucidating the mechanism of inulin-induced improvement in the structural
and functional properties of High-moisture extruded products-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Wentao Zhang, Bowen Hui, Xuejie Li, Zengwang Guo, Jian Li
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- pH-responsive collagen nanocomposite films reinforced by curcumin-loaded
Laponite nanoplatelets for dynamic visualization of shrimp freshness-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Jiabo Shi, Li Sheng, Meng Chen, Xiaoyi Wu, Xiaojie Li, Yan Qin Tan
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- The positive contribution of natural deep eutectic solvent constructed by
trehalose and fructooligosaccharides on rheological and 3D printing
properties of mirror carp surimi-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xinjiang Lou, Hao Zhang, Xiaodan Wu, Ying Wang, Xin Du, Xiufang Xia
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- Tailored edible 3D porous scaffolds constructed by Pickering emulgel
templating for cell-cultured fish meat-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yuxing Gao, Qing Kong, Hongwei Zheng, Changhu Xue
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- Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2
and A2/A2 yoghurts-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Davor Daniloski, Todor Vasiljevic, Daniela Freitas, Talita A. Comunian, Andre Brodkorb, Noel A. McCarthy
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- Dynamic high pressure microfluidization modified oat dietary fiber:
Texture modulation and its mechanistic in whole grain oat milk-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ziyue Kang, Ning Meng, Ming Liu, Yanxiang Liu, Ping Jiang, Xiaotong Zhai, Yanan Fei, Li Wang, Juanli Shen, Bin Tan
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- CO2-responsive multifunctional label based on chitosan and hyaluronic acid
for visualizing and maintaining postharvest freshness-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Haiyu Du, Xinru Liu, Xiaoli Sun, Heng An, Yiyi Li, Zhu Zhu, Yongqiang Wen
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- Supramolecular chemistry in cyclodextrin inclusion complexes: The
formation rules of terpenes/β-cyclodextrin inclusion complexes-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xingran Kou, Xiwei Xu, Nan Gao, Yunchong Zhang, Xin Huang, Feng Chen, Qinfei Ke, Qingran Meng
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- The two-faced functionality of birch glucuronoxylan in an emulsion-based
carrier of vitamin D3-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Felix Abik, Thao Minh Ho, Mari Lehtonen, Mark Philo, Catherine Booth, Giuseppina Mandalari, Peter J. Wilde, Kirsi S. Mikkonen
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- Effect of ultrasound assisted microencapsulation of fish oil and laminarin
in banana starch and faba bean protein complex coacervation-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Paramasivam Suresh Kumar, Xianglu Zhu, David Amelia Keran, Pushpavalli Subramaniyan, Thayumanavan Shuprajhaa, Barbara Biduski, Liming Zhao, Brijesh K. Tiwari
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- Development of corn starch-sodium alginate emulsion gels as animal fat
substitute: Effect of oil concentration-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Chun-yan Su, Dong Li, Li-jun Wang, Yong Wang
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- Heat-treated bean flour: Exploring techno-functionality via starch-protein
structure-function analysis-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Navneet, Mario M. Martinez, Iris J. Joye
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- Effects of non-covalently bound polyphenols/vitamins on the structure and
functional characteristics of egg yolk powder-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Tingting Tang, Xuejing Gao, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang
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- Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers
in low-oil emulsions: A comparative study-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Náyra O.F. Pinto, Ana Isabel Bourbon, Daniela Martins, André Pereira, Miguel A. Cerqueira, Lorenzo Pastrana, Miguel Gama, Henriette M.C. Azeredo, Morsyleide F. Rosa, Catarina Gonçalves
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- Formation, physiochemical stability, and bioaccessibility of
quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with
ultrasound and its application in yogurt-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ling Kang, Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, Jiang Yi
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- Preparation of protein-polyphenol-polysaccharide ternary complexes to
regulate the interfacial structure of emulsions: Interfacial behavior and
emulsion stability-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ao Huang, Shunjing Luo, Fangjian Ning, Jiangping Ye, Chengmei Liu
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- Regulatory mechanisms of phosphorylation in ovalbumin self-assembly for
aggregates formation: Insights into size, structure, and morphology-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Zhouyi Xiong, Tingting Weng, Jihui Wang, Shan Xiao, Hao Suo, Dan Li
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- The formation of protein coronas and its effect on the quercetin-edible
dock protein nanoparticles-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yu-Ru Wu, Qian Zhou, Jing Li, Wei Wang, Yi-Bin Zhou, Kang Liu
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- Regulating interfacial structure of fat globules based on milk fat globule
membrane with milk phospholipids to improve physicochemical properties and
fat digestion of infant formula emulsions-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Qian Ma, Xueying Zhang, Yanjie Zhao, Xiaodong Li, Lu Liu, Xiuxiu Zhang, Kouadio Jean Eric-Parfait Kouame
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- Pectic polysaccharides modulate colloidal stability and astringency
perception of bottle aged Cabernet Sauvignon wines-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ingrid Weilack, Lea Mehren, Fabian Weber
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- Analytical ultracentrifugation study of complex formation between
like-charged glycinin and polyelectrolytes: Impact of ionic strength and
chain length-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Kang Ni, Shuxing Yin, Jing Hu, Anhong Liu, Weihong Zeng, Tengchuan Jin, Xiaodong Ye
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- Mechanism of transglutaminase on film-forming and structural properties of
soybean protein and its fractions: A study in different pH environments-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Shufang Kang, Yiming Shao, Zhengfei Li, Wei Chang, Jinyi Song, Yayun Hu, Shengkai Li, Guangzhong Luan
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- Pectin: A review with recent advances in the emerging revolution and
multiscale evaluation approaches of its emulsifying characteristics-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yangyang Jia, Chuang Wang, Ibrahim Khalifa, Yingheng Zhu, Zhen Wang, Haoyu Chen, Xinhong Liang, Hao Zhang, Lanlan Hu, Wei Yang
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- A study on the synergistic interaction of pea protein isolate and whey
protein isolate for enhancing the stability and quality of krill oil
emulsion-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Danping Jin, Yuping Qu, Weibo Lu, Lijun Ge, Haifeng Wang, Jing Xue, Dan Deng, Qiong Zhang, Keyun Cheng, Huijuan Yang, Qing Shen
-
- Generation and evaluation of novel active biodegradable films based on
modified basil seed gum and vitamin E nanoliposomes-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Shahriyar Salehi, Hadi Hashemi, Fatemeh Ghiasi, Armin Mirzapour-Kouhdasht, Marco Garcia-Vaquero, Mehrdad Niakousari
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- Development of novel protein-rich foods: Studies of composite hydrogels
formed from potato proteins and gellan gums with different degrees of
acylation-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Sisheng Li, Minna Luo, Minghe Wang, Xiaoyan Hu, Jaekun Ryu, David Julian McClements
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- Insights into the physicochemical and structural properties of pumpkin
flour via synergistic treatments with debranching enzymes and freeze-thaw
cycle-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ping-Hsiu Huang, Tzu-Shuan Wang, Wen-Chang Chang
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- Multifunctional pectin and lignin-containing cellulose nanofiber films
with improved UV resistance and mechanical properties-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Fatimatu Bello, Maria Soledad Peresin
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- Regulated the aggregation of bile salts by β-Cyclodextrin and Tangeretin
at the oil-water interface for inhibiting lipid digestion-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xingran Kou, Wenhui Li, Fei Pan, Xin Huang, Qingran Meng, Yunchong Zhang, Qinfei Ke
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- Differences in structure, physicochemical properties, and in vitro
digestibility of three types of starch complexed with tannic acid-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Youming Zuo, Fan Zhu, Shuo Jiang, Zhongquan Sui, Xiangli Kong
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- Potato protein as an emerging high-quality: Source, extraction,
purification, properties (functional, nutritional, physicochemical, and
processing), applications, and challenges using potato protein-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Santosh Khanal, Mingwei Wang, Shahid Iqbal, Yuting Fan, Jiang Yi
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- Effects of fish skin collagen peptide on physicochemical properties of
frozen dough and quality and antioxidant activity of steamed bread-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Peiyao Li, Jinying Guo, Can Lu, Chonghui Yue, Ping Wang
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- Multifunctional pectin-based films containing schiff base triggered by pH
microenvironment for freshness monitoring and preservation of fresh-cut
papayas-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ping Han, Jiayang Sun, Shuo Mao, Fangyu Li, Xiaoxia Yan, Tiehua Zhang, Chengwen Lu
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- Lactiplantibacillus plantarum ACCC 11095 microencapsulated by lotus seeds
cross-linked resistant starch: Survival under simulated gastrointestinal
conditions and its structural changes-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Lanxin Li, Xiangfu Jiang, Shuyi You, Baodong Zheng, Yi Zhang, Hongliang Zeng
-
- Aligned electrospun starch-pullulan-protein fibers
-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Shravya Mukka, Gregory R. Ziegler
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- Complexation of locust bean gum and κ-carrageenan microgels, from aqueous
phase to oil-water interface-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Wenxin Jiang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li, Xiaodong Zhai
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- EGCG induced the formation of protein nanofibrils hydrogels with enhanced
anti-bacterial activity-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Shuifang Mao, Yujun Zeng, Yanming Ren, Xingqian Ye, Jinhu Tian
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- Recent advance in the valorization of soy-based by-products: Extraction,
modification, interaction and applications in the food industry-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Lihua Huang, Yongjian Cai, Fang Fang, Tongwen Huang, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren
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- Bio-based films from quince by-products: A sustainable alternative for
biodegradable food packaging-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): M. Carmen Codina, Emilio J. González, Ana Molina, Manuel Carmona, M. Isabel Berruga
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- Characterization of zein-based films plasticized with deep eutectic
solvents and their use in the preservation of harvested mango fruit-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Lipeng Wei, Miaomiao Dou, Wanli Zhang, Xiangbin Xu, Haiming Chen, Zhengke Zhang
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- Pectin film fortified with zein nanoparticles and Fe3+-Encapsulated
propolis extract for enhanced fruit preservation-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Xiangxin Li, Jinman He, Wanli Zhang, Mohammad Rizwan Khan, Naushad Ahmad, Wenli Tian
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- Supramolecular structure and physiochemical properties of annealed maize
starches: Effect of starch granule-associated surface and channel proteins
-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Ri Chen, Jiayi Fang, Mengting Ma, Zhongquan Sui, Harold Corke
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- The cooperation of maize starch and ferulic acid under different
treatments and its effect on postprandial blood glucose level-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Yuxue Zheng, Siyu Chen, Yanyu Hu, Xingqian Ye, Shaoyun Wang, Jinhu Tian
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- Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin
substitute and their effect on physical properties, polymorphism, and
melting behaviour of dark chocolates-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Pavidharshini Selvasekaran, Ramalingam Chidambaram
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- Thermally reversible emulsion gels and high internal phase emulsions based
solely on pea protein for 3D printing-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Peineng Zhu, Yifu Chu, Jingqi Yang, Lingyun Chen
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- Carrageenan as possible stabilizer of calcium tartrate in wine
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Gabriele Fioschi, Ilaria Prezioso, Luigi Sanarica, Rosanna Pagano, Simona Bettini, Vito Michele Paradiso
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- Mechanism of hydrophobicity reduction of non-isolated glutenin by mixing
with wheat amylose-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Cong Chen, Wenxin Zuo, Ming Li, Zhifang Men, Xijun Lian
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- 3D printing of plant-based fat inks towards manufacturing complex cellular
agriculture products with fatty structures-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Kristin Schüler, Diana M.C. Marques, Afonso Gusmão, Madalena Jabouille, Marco Leite, Joaquim M.S. Cabral, Paola Sanjuan-Alberte, Frederico Castelo Ferreira
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- Assembly behavior and nano-scale microstructure of tamarind gum/xanthan
synergistic interaction gels-
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Abstract: Publication date: December 2024Source: Food Hydrocolloids, Volume 157Author(s): Zhiyong Niu, Kexin Li, Yu Guo, Guohua Zhao, Kao Wu, Xinran Hou, Dongling Qiao, Fatang Jiang, Binjia Zhang, Fengwei Xie
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