1. A comprehensive study of the relation between structural and physical chemical properties of acacia gums. (December 2018) Authors: Grein-Iankovski, Aline; Ferreira, José G.L.; Orth, Elisa S.; Sierakowski, Maria-Rita; Cardoso, Mateus Borba; Simas, Fernanda F.; Riegel-Vidotti, Izabel C. Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel. (December 2018) Authors: Nguyen, An Thi-Binh; Nigen, Michaël; Jimenez, Luciana; Ait-Abderahim, Hassina; Cunault, Charles; Marchesseau, Sylvie; Picart-Palmade, Laetitia Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin. (December 2018) Authors: Chihi, Mohamed–Lazhar; Sok, Nicolas; Saurel, Rémi Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 120 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy. (December 2018) Authors: Nawrocka, Agnieszka; Krekora, Magdalena; Niewiadomski, Zbigniew; Miś, Antoni Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of curcumin loaded gliadin-lecithin composite nanoparticles fabricated by antisolvent precipitation in different blending sequences. (December 2018) Authors: Yang, Shufang; Dai, Lei; Sun, Cuixia; Gao, Yanxiang Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 185 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material. (December 2018) Authors: Priyadarshi, Ruchir; Sauraj, ; Kumar, Bijender; Deeba, Farha; Kulshreshtha, Anurag; Negi, Yuvraj Singh Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin. (December 2018) Authors: Alavi, Farhad; Emam-Djomeh, Zahra; Yarmand, Mohammad Saeid; Salami, Maryam; Momen, Shima; Moosavi-Movahedi, Ali Akbar Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 267 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers. (December 2018) Authors: Dai, Lei; Zhan, Xinyu; Wei, Yang; Sun, Cuixia; Mao, Like; McClements, David Julian; Gao, Yanxiang Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 281 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin. (December 2018) Authors: Dai, Lei; Wei, Yang; Sun, Cuixia; Mao, Like; McClements, David Julian; Gao, Yanxiang Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Editorial Board. (December 2018) Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: ii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗