1. Editorial Board. (December 2016) Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: IFC Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Contents: Graphical Abstracts. (December 2016) Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: iii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Calendar. (December 2016) Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 958 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BSA-dextran emulsion for protection and oral delivery of curcumin. (December 2016) Authors: Wang, Chaonan; Liu, Zhijia; Xu, Guangrui; Yin, Baoru; Yao, Ping Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Chitosan beads from microbial and animal sources as enzyme supports for wine application. (December 2016) Authors: Benucci, Ilaria; Lombardelli, Claudio; Cacciotti, Ilaria; Liburdi, Katia; Nanni, Francesca; Esti, Marco Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 191 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Particle tracking microrheology of the power-law viscoelasticity of xanthan solutions. (December 2016) Authors: Papagiannopoulos, Aristeidis; Sotiropoulos, Konstantinos; Pispas, Stergios Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Oil stabilization of natural peanut butter using food grade polymers. (December 2016) Authors: Tanti, Rachel; Barbut, Shai; Marangoni, Alejandro G. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 399 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Thermal aggregation and gelation of soy globulin at neutral pH. (December 2016) Authors: Chen, Nannan; Zhao, Mouming; Chassenieux, Christophe; Nicolai, Taco Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 740 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. (December 2016) Authors: Belović, Miona; Pajić-Lijaković, Ivana; Torbica, Aleksandra; Mastilović, Jasna; Pećinar, Ilinka Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 617 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics. (December 2016) Authors: Liu, Chengzhen; Jiang, Suisui; Han, Zhongjie; Xiong, Liu; Sun, Qingjie Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗