Journal: Food hydrocolloids / Issue: Volume 108(2020) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Journal Food hydrocolloids Issue Volume 108(2020)

1. A molecular explanation of wheat starch physicochemical properties related to noodle eating quality. (November 2020)

Authors:: Li, Qingqing; Li, Cheng; Li, Enpeng; Gilbert, Robert G.; Xu, Bin
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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2. A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. (November 2020)

Authors:: Cenini, V.L.; Gallagher, L.; McKerr, G.; McCarthy, N.A.; McSweeney, D.J.; Auty, M.A.E.; O'Hagan, B.M.G.
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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3. A novel strategy to maintain the long-term viscosity stability of konjac glucomannan hydrosol by using zinc ion. (November 2020)

Authors:: Hu, Ling; Wang, Shishuai; Shang, Longchen; Teng, Yongxin; Li, Jing; Li, Bin
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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4. Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator. (November 2020)

Authors:: Zhang, Cijian; Sun, Guohou; Cao, Lele; Wang, Lijuan
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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5. Active bilayer films based on cassava starch incorporating ZnO nanorods and PVA electrospun mats containing rosemary extract. (November 2020)

Authors:: Estevez-Areco, Santiago; Guz, Lucas; Candal, Roberto; Goyanes, Silvia
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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6. Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties. (November 2020)

Authors:: Jardines, A. Pintor; Arjona-Román, J.L.; Severiano-Pérez, P.; Totosaus-Sánchez, A.; Fiszman, S.; Escalona-Buendía, H.B.
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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7. Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties. (November 2020)

Authors:: Cui, Jiefen; Zhao, Chengying; Zhao, Shaojie; Tian, Guifang; Wang, Feng; Li, Chunhong; Wang, Fengzhong; Zheng, Jinkai
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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8. Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions. (November 2020)

Authors:: Renzetti, Stefano; van den Hoek, Irene A.F.; van der Sman, Ruud G.M.
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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9. Amylopectin starch granule lamellar structure as deduced from unit chain length data. (November 2020)

Authors:: Zhong, Yuyue; Bertoft, Eric; Li, Zhihang; Blennow, Andreas; Liu, Xingxun
Journal:: Food hydrocolloids
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10. Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. (November 2020)

Authors:: Zhong, Yuyue; Liu, Linsan; Qu, Jianzhou; Blennow, Andreas; Hansen, Aleksander Riise; Wu, Yuxin; Guo, Dongwei; Liu, Xingxun
Journal:: Food hydrocolloids
Issue:: Volume 108(2020)
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