Is Part Of: Food hydrocolloids. Volume 66(2017) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Is Part Of Food hydrocolloids. Volume 66(2017)

1. A new allomorph distribution of C-type starch from root tuber of Apios fortunei. (May 2017)

Authors:: Fan, Xiaoxu; Zhao, Lingxiao; Zhang, Long; Xu, Bin; Wei, Cunxu
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 334
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Acrylamide formation and quality properties of chitosan based batter formulations. (May 2017)

Authors:: Sansano, M.; Castelló, M.L.; Heredia, A.; Andrés, A.
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 1
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Biochemical and physico-chemical changes of skim milk during acidification with glucono-δ-lactone and hydrogen chloride. (May 2017)

Authors:: Liu, Dasong; Yu, Yun; Zhang, Jie; Liu, Xiaoming; Wang, Miao; Hemar, Yacine; Regenstein, Joe M.; Zhou, Peng
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 99
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Calendar. (May 2017)

Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 403
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics. (May 2017)

Authors:: Qu, Bai; Zhong, Qixin
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 61
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process. (May 2017)

Authors:: Pan, Ting; Zhao, Lingxiao; Lin, Lingshang; Wang, Juan; Liu, Qiaoquan; Wei, Cunxu
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 227
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum. (May 2017)

Authors:: Bai, Long; Huan, Siqi; Li, Zhiguo; McClements, David Julian
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 144
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

8. Contents: Graphical Abstracts. (May 2017)

Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: iii
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

9. Critical desiccation state Raman spectroscopy for simple, rapid and sensitive detection of native and glycosylated protein. (May 2017)

Authors:: Dai, Qingyuan; Zhu, Xiuling; Yu, Jingyang; Karangwa, Eric; Xia, Shuqin; Zhang, Xiaoming; Jia, Chengsheng
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 90
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

10. Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates. (May 2017)

Authors:: Timilsena, Yakindra Prasad; Adhikari, Raju; Barrow, Colin J.; Adhikari, Benu
Journal:: Food hydrocolloids
Issue:: Volume 66(2017)
Page Start:: 71
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗