91. A response surface analysis of the aqueous leaching of amylose from maize starch. (February 2017) Authors: Doblado-Maldonado, Andrés F.; Janssen, Frederik; Gomand, Sara V.; De Ketelaere, Bart; Goderis, Bart; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 265 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
92. A review of structural transformations and properties changes in starch during thermal processing of foods. (April 2021) Authors: Wang, Yi; Chen, Long; Yang, Tianyi; Ma, Yun; McClements, David Julian; Ren, Fei; Tian, Yaoqi; Jin, Zhengyu Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
93. A review on colloidal delivery vehicles using carvacrol as a model bioactive compound. (November 2021) Authors: Wang, Pu; Wu, Ying Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
94. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. (May 2023) Authors: Cui, Lujie; Guo, Jiaxin; Meng, Zong Journal: Food hydrocolloids Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
95. A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch. (February 2018) Authors: Oyeyinka, Samson A.; Oyeyinka, Adewumi T. Journal: Food hydrocolloids Issue: Volume 75(2018) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
96. A review on latest innovations in physical modifications of galactomannans. (May 2023) Authors: Kian-Pour, Nasim; Yildirim-Yalcin, Meral; Kurt, Abdullah; Ozmen, Duygu; Toker, Omer Said Journal: Food hydrocolloids Issue: Volume 138(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
97. A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals. (January 2015) Authors: Li, Zheng; Jiang, Hong; Xu, Changmou; Gu, Liwei Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
98. A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment. (August 2019) Authors: Abral, Hairul; Basri, Azmi; Muhammad, Faris; Fernando, Yuzalmi; Hafizulhaq, Fadli; Mahardika, Melbi; Sugiarti, Eni; Sapuan, S.M.; Ilyas, R.A.; Stephane, Ilfa Journal: Food hydrocolloids Issue: Volume 93(2019) Page Start: 276 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
99. A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral. (June 2015) Authors: Yang, Yuexi; Cui, Steve W.; Gong, Jianhua; Guo, Qian; Wang, Qi; Hua, Yufei Journal: Food hydrocolloids Issue: Volume 48(2015:Jun.) Page Start: 155 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
100. A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding. (September 2022) Authors: Xu, Le; Zheng, Yuanrong; Zhou, Changyu; Pan, Daodong; Geng, Fang; Cao, Jinxuan; Xia, Qiang Journal: Food hydrocolloids Issue: Volume 130(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗