41. A gelation mechanism for gelatin/polysaccharide aqueous mixtures. (June 2018) Authors: Wang, Chang-Sheng; Virgilio, Nick; Wood-Adams, Paula M.; Heuzey, Marie-Claude Journal: Food hydrocolloids Issue: Volume 79(2018) Page Start: 462 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
42. A green extraction method for gelatin and its molecular mechanism. (March 2022) Authors: Feng, Xin; Liu, Tingwei; Ma, Liang; Dai, Hongjie; Fu, Yu; Yu, Yong; Zhu, Hankun; Wang, Hongxia; Tan, Hongxia; Zhang, Yuhao Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive addition. (April 2021) Authors: Zhang, Cijian; Sun, Guohou; Li, Jian; Wang, Lijuan 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) ↗
44. A hydrocolloid based biorefinery approach to the valorisation of mango peel waste. (April 2018) Authors: Banerjee, Jhumur; Singh, Ramkrishna; Vijayaraghavan, R.; MacFarlane, Douglas; Patti, Antonio F.; Arora, Amit Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 142 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions. (November 2019) Authors: Boehm, Michael W.; Warren, Frederick J.; Baier, Stefan K.; Gidley, Michael J.; Stokes, Jason R. Journal: Food hydrocolloids Issue: Volume 96(2019) Page Start: 475 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins. (July 2023) Authors: Deng, Boxin; Schroën, Karin; de Ruiter, Jolet Journal: Food hydrocolloids Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. A milkfat globule membrane-inspired approach for encapsulation of emulsion oil droplets. (April 2017) Authors: Livney, Yoav D.; Ruimy, Emmanuelle; Ye, Aiqian M.; Zhu, Xiangqian; Singh, Harjinder Journal: Food hydrocolloids Issue: Volume 65(2017) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. A molecular explanation of wheat starch physicochemical properties related to noodle eating quality. (November 2020) Authors: Li, Qingqing; Li, Cheng; Li, Enpeng; Gilbert, Robert G.; Xu, Bin Journal: Food hydrocolloids Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. A more efficient process to develop protein films derived from agro-industrial by-products. (January 2019) Authors: Garrido, Tania; Peñalba, Miriam; de la Caba, Koro; Guerrero, Pedro Journal: Food hydrocolloids Issue: Volume 86(2019) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. 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) ↗