JournalTOCs

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]

Effect of konjac glucomannan on gelling and digestive properties of
myofibrillar protein in Litopenaeus vannamei based on molecular docking
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  Abstract: Publication date: Available online 30 November 2023Source: Food HydrocolloidsAuthor(s): Deyang Li, Na Li, Yefan Wang, Kexin Zhang, Zhifeng Tan, Huilin Liu, Xiaoyang Liu, Qiong Wu, Dayong Zhou
Microfluidic fabrication of encapsulated probiotic microspheres using
cysteine-modified chitosan with dual functions of bacterial adhesion and
intestinal mucosal adhesion
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  Abstract: Publication date: Available online 30 November 2023Source: Food HydrocolloidsAuthor(s): Ya Luo, Zhao Ma, Cristabelle De Souza, Shaolei Wang, Fengzhi Qiao, Huaxi Yi, Pimin Gong, Zhe Zhang, Tongjie Liu, Lanwei Zhang, Kai Lin
A clean label O/W pickering emulsion stabilized by pectin-containing
lignocellulosic nanofibrils isolated from apple pomace
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  Abstract: Publication date: Available online 29 November 2023Source: Food HydrocolloidsAuthor(s): Chi Zhang, Tian Gong, Shan Qiang, Xiao Yu Wang, Xiao Ru Wang, Shuai Zhang, Yong Hong Meng
Encapsulation of caffeine in chitosan-coated nanoliposomes and its
application in drink formulation
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  Abstract: Publication date: Available online 29 November 2023Source: Food HydrocolloidsAuthor(s): Rezvan Shaddel, Shadi Rajabi-Moghaddam
Cellulose nanocrystal stabilized pickering nanoemulsions and their
coalescence stability studied by fluorescence microscopy
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  Abstract: Publication date: Available online 29 November 2023Source: Food HydrocolloidsAuthor(s): Wiphada Mitbumrung, Shingo Matsukawa
Rheology of edible soft glassy materials
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  Abstract: Publication date: Available online 28 November 2023Source: Food HydrocolloidsAuthor(s): R.G.M. van der Sman, Stefano Renzetti, Bei Tian
Effect of temperature, pH and calcium phosphate concentration on the
properties of reassembled casein micelles
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  Abstract: Publication date: Available online 27 November 2023Source: Food HydrocolloidsAuthor(s): Zekun Fan, Bence Fehér, Kasper Hettinga, Ilja K. Voets, Etske Bijl
Effect of static magnetic field pretreatment on the structure and oil
absorption properties of normal maize starch
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  Abstract: Publication date: Available online 25 November 2023Source: Food HydrocolloidsAuthor(s): Yan Cui, Wei Wang, Weifan Gao, Menghan Shi, Siqi Liu, Chenyu Liu, Mingzhu Zheng, Meihong Liu, Huimin Liu, Jingsheng Liu
Co-adsorption and displacement behavior of phenolic acid derivatives at a
β-lactoglobulin-stabilized oil–water interface and the interactions of
both solutes
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  Abstract: Publication date: Available online 25 November 2023Source: Food HydrocolloidsAuthor(s): Alina Bock, Eric Rußbült, Lars Barthel, Ulrike Steinhäuser, Stephan Drusch, Sascha Rohn, Helena Kieserling
Characterization and stability of low-oil emulsion gels with newly shaped
droplets stabilized by camellia saponin and k-carrageenan
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  Abstract: Publication date: April 2024Source: Food Hydrocolloids, Volume 149Author(s): Shengnan Li, Panpan Li, Jing Wang, Yanju Lu, Yuxiang Chen, Zhendong Zhao, Jianxin Jiang, Xian Cheng, Liangwu Bi
Retarding ice recrystallization by tamarind seed polysaccharide:
Investigation in ice cream mixes and insights from molecular dynamics
simulation
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  Abstract: Publication date: April 2024Source: Food Hydrocolloids, Volume 149Author(s): Xianbao Sun, Rui Guo, Taijie Zhan, Yuxing Kou, Xuan Ma, Hong Song, Wei Zhou, Lihua Song, Hui Zhang, Fan Xie, Chunmei Yuan, Zibo Song, Yan Wu
Colorimetric gel labels for the non-destructive freshness monitoring of
fresh-cut papaya
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  Abstract: Publication date: Available online 24 November 2023Source: Food HydrocolloidsAuthor(s): Liyan Rong, Yingqi Zhao, Shiyu Gao, Jingxuan Ma, Zhang Shuyue, Zhaoxia Wu
Cultivating edible bio-inks: Elevating 3D printing with
medium-internal-phase emulsion gel incorporating soybean protein isolate
microgel particles
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  Abstract: Publication date: Available online 23 November 2023Source: Food HydrocolloidsAuthor(s): Jing-ru Song, Jia-rong Huang, Si-xu Ren, Hong-ze Zheng, Da-yong Zhou, Liang Song
Sugar kelp Saccharina latissima extract as an innovative ingredient for
chitosan films: Case study as cheese slice separators
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  Abstract: Publication date: Available online 23 November 2023Source: Food HydrocolloidsAuthor(s): María Flórez, Patricia Lopez-Sanchez, Manuel Vázquez, Patricia Cazón
Exploring the self-assembly journey of oat globulin fibrils: From
structural evolution to modified functionality
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  Abstract: Publication date: Available online 23 November 2023Source: Food HydrocolloidsAuthor(s): Jinzhao Xu, Mengqi Tang, Danping Wang, Qinggang Xie, Xiaoxi Xu
Lubrication behavior of mixed colloidal systems: Effect of interactions
between polysaccharides and oil droplets/ protein particles
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  Abstract: Publication date: Available online 23 November 2023Source: Food HydrocolloidsAuthor(s): Lei Ji, Leonardo Cornacchia, Guido Sala, Elke Scholten
Enhancing physicochemical, antimicrobial, and release properties of fish
skin gelatin films using dual-layer nanoparticles loaded with tea
polyphenols/kojic acid for air-dried chicken preservation
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  Abstract: Publication date: Available online 23 November 2023Source: Food HydrocolloidsAuthor(s): Ang Zhang, Xiankang Fan, Xiaoqun Zeng, Jue Xu, Changyu Zhou, Qiang Xia, Yangying Sun, Zhen Wu, Daodong Pan
Thermo-kinetic studies of in vitro digestion and colonic fermentation of
inulin/Lactobacillus rhamnosus GG co-encapsulated pectin/alginate
composite aerogel beads
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  Abstract: Publication date: Available online 22 November 2023Source: Food HydrocolloidsAuthor(s): Yunsi Guo, Yi Liu, Qiuyu Han, Huimin Yang, Lei Cai, Yue Zhang
Gelation melioration with synergistic interaction between κ-carrageenan
and senna tora gum mixed gel
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  Abstract: Publication date: Available online 22 November 2023Source: Food HydrocolloidsAuthor(s): Jingjing Fang, Feng Jiang, Xinwei Xu, Qiong Xiao, Qiuming Yang, Fuquan Chen, Anfeng Xiao
Effect of polymer structure on the functional properties of alginate for
film or coating applications
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  Abstract: Publication date: Available online 22 November 2023Source: Food HydrocolloidsAuthor(s): María Ureña, Daniele Carullo, Thị Thanh-Trúc Phùng, Pablo Fournier, Stefano Farris, Aurelie Lagorce, Thomas Karbowiak
Formation and properties of zein Particle-GMS Co-stabilized pickering
emulsions: Insights into the complex interface
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  Abstract: Publication date: Available online 21 November 2023Source: Food HydrocolloidsAuthor(s): Ziyan Zhou, Meimiao Chen, Zhibin Chen, Wenbo Wang, Yong Cao, Jie Xiao
Preparation of porous-structured flat potato starch noodles with gelatin
for shortening cooking time
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  Abstract: Publication date: Available online 21 November 2023Source: Food HydrocolloidsAuthor(s): Yongdi Li, Zhongxiu Wang, Yang Qin, Na Ji, Liu Xiong, Qingjie Sun
Designing gelatin microgels by moderate transglutaminase crosslinking:
Improvement in interface properties
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  Abstract: Publication date: Available online 21 November 2023Source: Food HydrocolloidsAuthor(s): Hongjie Dai, Mengsi Xia, Xin Feng, Liang Ma, Hai Chen, Hankun Zhu, Yong Yu, Hongxia Wang, Yuhao Zhang
The effect of Hofmeister series anions on the critical overlap
concentration of soybean isolate protein
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  Abstract: Publication date: Available online 21 November 2023Source: Food HydrocolloidsAuthor(s): Junran Feng, Yu Zhao, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Effect of linalool on lamellar-structured emulsions: From molecular
organization to organoleptic properties
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  Abstract: Publication date: Available online 21 November 2023Source: Food HydrocolloidsAuthor(s): Charlotte Dallay, Catherine Malhiac, Benoit Duchemin, Géraldine Savary, Céline Picard
Thermal treatments modulate short-chain fatty acid production and
microbial metabolism of starch-based mixtures in different ways: A focus
on the relationship with the structure of resistant starch
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  Abstract: Publication date: Available online 21 November 2023Source: Food HydrocolloidsAuthor(s): Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Tianyi Yang, Yaoqi Tian
Pectins rich in RG-I and galactose extracted from garlic pomace:
Physicochemical, structural, emulsifying and antioxidant properties
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  Abstract: Publication date: Available online 20 November 2023Source: Food HydrocolloidsAuthor(s): Zhichang Qiu, Lingyu Li, Wenqing Zhu, Xuguang Qiao, Zhenjia Zheng, Dongxiao Sun-Waterhouse
Chitosan/gelatin-based multifunctional films integrated with
sulfur-functionalized chitin for active packaging applications
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  Abstract: Publication date: April 2024Source: Food Hydrocolloids, Volume 149Author(s): Ajahar Khan, Zohreh Riahi, Jun Tae Kim, Jong-Whan Rhim
Graphical abstract TOC
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  Abstract: Publication date: March 2024Source: Food Hydrocolloids, Volume 148, Part BAuthor(s):
Graphical abstract TOC
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  Abstract: Publication date: March 2024Source: Food Hydrocolloids, Volume 148, Part BAuthor(s):
Contents continued
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  Abstract: Publication date: March 2024Source: Food Hydrocolloids, Volume 148, Part BAuthor(s):
Development of pea protein isolate-based complexes as a novel delivery
system for capsaicin
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  Abstract: Publication date: Available online 18 November 2023Source: Food HydrocolloidsAuthor(s): Qing Guo, Junwei Wang, Ye Liu, Shujun Wang
The effect of probiotic strains on the proteolytic activity and peptide
profiles of lupin oat-based yoghurt
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  Abstract: Publication date: Available online 18 November 2023Source: Food HydrocolloidsAuthor(s): Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, Lavaraj Devkota, Lu Li, Bin Zhang, Sushil Dhital
Multivalent cations modulating microstructure and interactions of potato
protein and fungal hyphae in a functional meat analogue
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  Abstract: Publication date: Available online 18 November 2023Source: Food HydrocolloidsAuthor(s): Mary C. Okeudo-Cogan, Shuyue Yang, Brent S. Murray, Rammile Ettelaie, Simon D. Connell, Stewart Radford, Stuart Micklethwaite, Yoselin Benitez Alfonso, Richa Yeshvekar, Anwesha Sarkar
Advanced pectin-based films: Enhancing antioxidant, antibacterial, UV
barrier, and physicochemical properties upon oligomeric limonene
derivative incorporation
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  Abstract: Publication date: Available online 17 November 2023Source: Food HydrocolloidsAuthor(s): Jessé Vanzella Santana, Luís Marangoni Júnior, Geodriane Zatta Cassol, Hélia Harumi Sato, Roniérik Pioli Vieira
Enhancing the storage stability of mulberry anthocyanin extract through
ternary complex with whey protein isolate and ferulic acid at neutral pH:
Investigation of binding mechanisms
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  Abstract: Publication date: Available online 17 November 2023Source: Food HydrocolloidsAuthor(s): Yong Cheng, Xi Chen, Tian Yang, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Fang Qin, Jie Chen, Zhiyong He
Biodegradable, high mechanical strength, and eco-friendly pectin-based
plastic film
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  Abstract: Publication date: Available online 17 November 2023Source: Food HydrocolloidsAuthor(s): Taotao Qiang, Wenqi Ren, Liang Chen
4D printed pH-responsive labels of methacrylic anhydride grafted konjac
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  Abstract: Publication date: Available online 16 November 2023Source: Food HydrocolloidsAuthor(s): Xiuxiu Teng, Min Zhang, Benu Adhikari, Yamei Ma
Impact of heat-set and cold-set gelling polysaccharides on potato protein
gelation: Gellan gum, agar, and methylcellulose
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  Abstract: Publication date: Available online 16 November 2023Source: Food HydrocolloidsAuthor(s): Jaekun Ryu, David Julian McClements
Effect of chitosan and chitosan oligosaccharide on the interaction and in
vitro gastric digestive behavior of whey protein isolate
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  Abstract: Publication date: Available online 16 November 2023Source: Food HydrocolloidsAuthor(s): Ning Ma, Liming Liu, Yu Zhang, Lu Wang, Weiping Qian
Phase behaviour and structure formation of alginate-gelatin composite gels
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  Abstract: Publication date: Available online 16 November 2023Source: Food HydrocolloidsAuthor(s): Sabrina Bäther, Jasper Hartwig Seibt, Christoph Simon Hundschell, Jose C. Bonilla, Mathias Porsmose Clausen, Anja Maria Wagemans
Insight into the interaction mechanism between mulberry polyphenols and
β-lactoglobulin
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  Abstract: Publication date: Available online 16 November 2023Source: Food HydrocolloidsAuthor(s): Qi Yuan, Lin He, Xuping Wang, Huaigu Yang, Fan Zhu, Xiaoxia Peng, Jingrong Cheng, Yaosheng Lin, Daobang Tang, Xueming Liu
Natural and synthetic protein filaments in foodstuffs: Similarity and
difference
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  Abstract: Publication date: Available online 15 November 2023Source: Food HydrocolloidsAuthor(s): Shanxing Gao, Yishen Cheng, Xuejiao Zhang, Guanghua Zhao, Jiachen Zang
Formation of soy protein nanoparticles with varied loading capacity by
controlled enzymatic hydrolysis and their co-assembly with Vitamin D3
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  Abstract: Publication date: Available online 15 November 2023Source: Food HydrocolloidsAuthor(s): Zhicheng Niu, Feibai Zhou, Dan Yuan, Mouming Zhao
Effects of soybean β-conglycinin subunits composition on its emulsifying
properties and the mechanism
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  Abstract: Publication date: Available online 15 November 2023Source: Food HydrocolloidsAuthor(s): Chang Wu, Qian Ju, Yanqiu Yuan, Jieru Wang, Fengyan Wu, Yayun Hu, Guangzhong Luan
Effect of structural characteristics on functional properties of textured
vegetable proteins
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  Abstract: Publication date: Available online 15 November 2023Source: Food HydrocolloidsAuthor(s): Thiemo van Esbroeck, Guido Sala, Markus Stieger, Elke Scholten
Diffusion kinetics of vitamin B6 released from bicontinuous and
phase-inverted gelatin-agarose co-gels using blending-law modelling
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  Abstract: Publication date: Available online 15 November 2023Source: Food HydrocolloidsAuthor(s): Manwinder Kaur Sidhu, Felicity Whitehead, Stefan Kasapis
Complexation of V-type lotus seed starch and butyric acid: Structure and
in vitro digestion
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Huifang Liu, Peng Meng, Yi Zhang, Baodong Zheng, Hongliang Zeng
Synergistic effects of tea polyphenols and phosphorylation on the gelation
behavior of egg white proteins
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Zicong Wan, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Stabilising and functional effects of Spirulina (Arthrospira platensis)
protein isolate on encapsulated Lacticaseibacillus rhamnosus GG during
processing, storage and gastrointestinal digestion
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Jennyfer Fortuin, Thierry Hellebois, Marcus Iken, Alexander S. Shaplov, Vincenzo Fogliano, Christos Soukoulis
Effect of non-covalently bound polyphenols on the structural and
functional properties of wheat germ protein
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Jie Liu, Yiman Zhang, Jiayuan Liu, Huijuan Zhang, Lingxiao Gong, Zhaofeng Li, Hongzhi Liu, Ziyuan Wang
Construction of walnut protein/tea polyphenol/alginate complex for
enhancing heat and gastrointestinal tolerance of lactic acid bacteria
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Yinghui Li, Guanwen Liu, Ning Liao, Fengqin Xu, Juan Wang, Dongyan Shao, Chunmei Jiang, Junling Shi
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing
soluble yeast protein content: Effects on structure and interfacial
properties of proteins under different treatment conditions
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Chengxin Ma, Qingyi Wan, Jian Song, Tingting Hao, Songgang Xia, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang
Formation of casein and maltodextrin conjugates using shear and their
effect on the stability of total nutrient emulsion based on homogenization
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Qun Yu, Hua Wu, Liuping Fan
Janus biopolymer nanocomposite coating with excellent antibacterial and
water/oxygen barrier performance for fruit preservation
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  Abstract: Publication date: Available online 13 November 2023Source: Food HydrocolloidsAuthor(s): Liubo Yuan, Ruiqi Liu, Yifan Zhou, Rongya Zhang, Sheng Chen, Qin Yang, Yingchun Gu, Linbo Han, Bin Yan
Effects of glycerol and PVA on gelatin/Gum Arabic aerogels:
Microstructure, mechanical properties, and applications for food
monitoring
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  Abstract: Publication date: Available online 11 November 2023Source: Food HydrocolloidsAuthor(s): Binghang Li, Miaomiao Chen, Yuan Wu, Bing Liu, Gangliang Huang
Modification of pectin with high-pressure processing treatment of fresh
orange peel before pectin extraction: Part II. The effects on gelling
capacity and emulsifying properties of pectin
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  Abstract: Publication date: Available online 11 November 2023Source: Food HydrocolloidsAuthor(s): Wei Zhao, Yixiang Xu, Christina Dorado, Jinhe Bai, Hoa K. Chau, Arland T. Hotchkiss, Madhav P. Yadav, Randall G. Cameron
Corrigendum to “Preparation and characterization of internal
gelation-based electrosprayed multicore millimeter-sized fish oil-loaded
calcium alginate-stabilized capsules”[Food Hydrocolloids 128 (2022)
107599]
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  Abstract: Publication date: Available online 6 September 2023Source: Food HydrocolloidsAuthor(s): Lina Tao, Jiamin Xu, Jiahui Chen, Lijie Liu, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong
Effect of fiber properties and orientation on the shear rheology and
Poynting effect in meat and meat analogues
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  Abstract: Publication date: Available online 10 November 2023Source: Food HydrocolloidsAuthor(s): Gerard Giménez-Ribes, Mats Oostendorp, Atze Jan van der Goot, Erik van der Linden, Mehdi Habibi
Vanillin-assisted preparation of chitosan-betaine stabilized corn starch
gel: Gel properties and microstructure characteristics
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Wenmeng Liu, Long Chen, David Julian McClements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Tea polyphenol-mediated network proteins modulate the NaOH-heat induced
egg white protein gelling properties
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Ziyuan Wang, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Construction of soybean oil bodies–xanthan gum composite oleogels by
emulsion-templated method: Preparation, characterization, and stability
analysis
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Jianyu Zhu, Lu Liu, Xiaotian Li, Qing Zhang, Ziheng Wang, Ning Chen, Huan Wang, Fengying Xie, Baokun Qi, Lianzhou Jiang
The prolamins, from structure, property, to the function in encapsulation
and delivery of bioactive compounds
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Xinmei Sha, Haili Sun, Yue Li, Jincan Wu, Haotong Zhang, Rui Yang
Difference in astringency of the main pea protein fractions
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): H. Lesme, B. Kew, L. Bonnet, A. Sarkar, F. Stellacci
Preparation and characterization of zein-based core-shell nanoparticles
for encapsulation and delivery of hydrophobic nutrient molecules:
Enhancing environmental stress resistance and antioxidant activity
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Effects of ultrasonic pretreatment on fibrillation kinetics, morphologies,
and functional properties of bovine serum albumin fibrils
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Yipeng Yang, Ziran Pan, Tangyu Yang, Huaijie Yang, Lin Li, Bing Li
Dual-reinforcement strategy: Fabrication of CMC-Na/SPI aerogel-templated
oleogels through electrostatic adsorption and chemical crosslinking
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  Abstract: Publication date: Available online 9 November 2023Source: Food HydrocolloidsAuthor(s): Guancheng Shan, Mengqi Cui, Xiaoshuai Wang, Yue Gao, Zejian Xu, Lianzhou Jiang, Xiaonan Sui
Functionalization of starches from Mexican Oxalis tuberosa using
dual chemical modification
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  Abstract: Publication date: Available online 8 November 2023Source: Food HydrocolloidsAuthor(s): Lucila C. Núñez-Bretón, Cristóbal E. Torres-González, Josué A. Del Ángel-Zumaya, Audry Peredo-Lovillo, José M. Rivera-Villanueva, María de Jesús Perea-Flores, Rosa I. Guzmán-Gerónimo, O. Manero, Francisco Erik González-Jiménez
Boosting emulsion properties: The role of β-sheet content and fibril
length in soy protein isolate emulsions
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  Abstract: Publication date: Available online 8 November 2023Source: Food HydrocolloidsAuthor(s): Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, Farzin Hadizadeh
Exploring the potential of plant-based emulsion gels enriched with
β-glucan and potato protein as egg yolk alternatives
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  Abstract: Publication date: Available online 8 November 2023Source: Food HydrocolloidsAuthor(s): Sisheng Li, Minna Luo, Donpon Wannasin, Xiaoyan Hu, Jaekun Ryu, Qian Ju, David Julian McClements
Effect of konjac glucomannan with different degrees of deacetylation on
the gel behavior of transglutaminase induced soybean protein isolate
emulsion gels
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  Abstract: Publication date: Available online 7 November 2023Source: Food HydrocolloidsAuthor(s): Yuntao Wang, Hui Zhang, Qing Liang, Xiuqin Guo, Zijian Niu, Si Qiu, Wei Xu, Rui Li
Dual stabilization of O/W/O double emulsions by proteins: An interfacial
perspective
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  Abstract: Publication date: Available online 7 November 2023Source: Food HydrocolloidsAuthor(s): Zijian Zhi, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck, Filip van Bockstaele
The impact of ultrasound treatment combined with flaxseed gum on the
foaming properties of egg white
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  Abstract: Publication date: Available online 7 November 2023Source: Food HydrocolloidsAuthor(s): Yue Tian, Jingzi Pi, Jiran Lv, Yinxia Chen, Meihu Ma, Xing Fu
Enhancing the bioavailability of quercetin via the construction of
carboxymethylated curdlan/quercetin nanocomplex
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  Abstract: Publication date: Available online 6 November 2023Source: Food HydrocolloidsAuthor(s): Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Utilization of self-assembled soy protein nanoparticles as carriers for
natural pigments: Examining non-interaction mechanisms and stability
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  Abstract: Publication date: Available online 6 November 2023Source: Food HydrocolloidsAuthor(s): Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Fate of pulse globulin proteins molecular Structure and composition on
high moisture extrusion
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  Abstract: Publication date: Available online 4 November 2023Source: Food HydrocolloidsAuthor(s): Smriti Shrestha, Leonie van ’t Hag, Victoria Haritos, Sushil Dhital
Effect of pH on the formation mechanisms, emulsifying properties and
curcumin encapsulation of oat protein isolate–high methoxy pectin
complexes
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  Abstract: Publication date: Available online 2 November 2023Source: Food HydrocolloidsAuthor(s): Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Natural pH and temperature-sensitive hydrogel-emulsion carriers for
Co-delivery of hydrophobic and hydrophilic bioactive ingredients in the
gastrointestinal tract
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  Abstract: Publication date: Available online 31 October 2023Source: Food HydrocolloidsAuthor(s): Sheliang Zhao, David Julian McClements, Xuebo Liu, Fuguo Liu