1. Bacterial nanocellulose as a potential additive for wheat bread. (June 2017) Authors: Corral, Mariela L.; Cerrutti, Patricia; Vázquez, Analía; Califano, Alicia Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Calendar. (June 2017) Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Carrageenan-based hydrogels and films: Effect of ZnO and CuO nanoparticles on the physical, mechanical, and antimicrobial properties. (June 2017) Authors: Oun, Ahmed A.; Rhim, Jong-Whan Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 45 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Co-aggregation of ovalbumin and lysozyme. (June 2017) Authors: Iwashita, Kazuki; Handa, Akihiro; Shiraki, Kentaro Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 206 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin. (June 2017) Authors: Cai, Luyun; Feng, Jianhui; Regenstein, Joe; Lv, Yanfang; Li, Jianrong Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 157 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Contents: Graphical Abstracts. (June 2017) Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: iii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour. (June 2017) Authors: Mulet-Cabero, Ana-Isabel; Rigby, Neil M.; Brodkorb, André; Mackie, Alan R. Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 63 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Editorial Board. (June 2017) Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: IFC Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels. (June 2017) Authors: Herranz, Beatriz; Piñeiro, Lorena; Borderías, A. Javier; Tovar, Clara A. Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 224 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts. (June 2017) Authors: Laiho, Saara; Williams, Roderick P.W.; Poelman, Astrid; Appelqvist, Ingrid; Logan, Amy Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 166 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗