31. Shear interfacial viscoelasticity of native and hydrophobically modified xanthan at oil/water interface. (December 2016) Authors: Roy, Audrey N.; Benyahia, Lazhar; Grisel, Michel; Renou, Frederic Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 887 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions. (December 2016) Authors: Chen, Huanle; Hu, Xiaorong; Chen, Enmin; Wu, Shan; McClements, David Julian; Liu, Shilin; Li, Bin; Li, Yan Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 662 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Novel antimicrobial zein film for controlled release of lauroyl arginate (LAE). (December 2016) Authors: Kashiri, Mahboobeh; Cerisuelo, Josep P.; Domínguez, Irene; López-Carballo, Gracia; Hernández-Muñoz, Pilar; Gavara, Rafael Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 547 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions. (December 2016) Authors: Nejadmansouri, Maryam; Hosseini, Seyed Mohammad Hashem; Niakosari, Mehrdad; Yousefi, Gholam Hossein; Golmakani, Mohammad Taghi Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 801 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6. (December 2016) Authors: Nguyen, Bach T.; Nicolai, Taco; Chassenieux, Christophe; Schmitt, Christophe; Bovetto, Lionel Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 433 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles. (December 2016) Authors: Mikulcová, Veronika; Bordes, Romain; Kašpárková, Věra Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 780 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. (December 2016) Authors: Dries, D.M.; Gomand, S.V.; Delcour, J.A.; Goderis, B. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 649 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams. (December 2016) Authors: Jarpa-Parra, M.; Tian, Z.; Temelli, Feral; Zeng, Hongbo; Chen, L. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 903 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage. (December 2016) Authors: Capitani, Marianela I.; Nolasco, Susana M.; Tomás, Mabel C. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 537 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions. (December 2016) Authors: Chang, Cuihua; Niu, Fuge; Gu, Luping; Li, Xin; Yang, Hao; Zhou, Bei; Wang, Junwei; Su, Yujie; Yang, Yanjun Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 477 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗