71. A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides. (August 2017) Authors: Hou, Chuchu; Wu, Shengfang; Xia, Yongmei; Phillips, Glyn O.; Cui, Steve W. Journal: Food hydrocolloids Issue: Volume 69(2017) Page Start: 236 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
72. A novel emulsion gel solely stabilized by the hot water extracted polysaccharide from psyllium husk: Self-healing plays a key role. (September 2022) Authors: Zhou, Peiyuan; Wen, Luming; Ai, Tingyang; Liang, Hongshan; Li, Jing; Li, Bin 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) ↗
73. A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality. (August 2018) Authors: Yegin, Sirma; Altinel, Burak; Tuluk, Kubra Journal: Food hydrocolloids Issue: Volume 81(2018) Page Start: 389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
74. A novel low-alkali konjac gel induced by ethanol to modulate sodium release. (June 2020) Authors: Zhou, Yun; Wu, Liangliang; Tian, Yuan; Li, Rui; Zhu, Chongyang; Zhao, Guohua; Cheng, Yongqiang Journal: Food hydrocolloids Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
75. A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil. (January 2015) Authors: Chen, Huaiqiong; Zhong, Qixin Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 593 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
76. A novel multiplex lateral flow assay for rapid assessment of pectin structural/functional properties. (December 2022) Authors: Zhao, Wei; Kim, Yang; Cameron, Randall G. Journal: Food hydrocolloids Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
77. A novel phytosterols delivery system based on sodium caseinate-pectin soluble complexes: Improving stability and bioaccessibility. (March 2022) Authors: Gan, Caifang; Liu, Qian; Zhang, Ying; Shi, Tianyu; He, Wen-Sen; Jia, Chengsheng Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
78. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles. (February 2020) Authors: Ju, Mengnan; Zhu, Gang; Huang, Guo; Shen, Xinchun; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan Journal: Food hydrocolloids Issue: Volume 99(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
79. A novel polysaccharide gel bead enabled oral enzyme delivery with sustained release in small intestine. (November 2018) Authors: Wang, Yi-Wei; Chen, Li-Ye; An, Feng-Ping; Chang, Man-Qian; Song, Hong-Bo Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
80. A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber. (August 2022) Authors: Zhao, Xiujie; Chen, Bifen; Sun, Zhehao; Liu, Tongxun; Cai, Yongjian; Huang, Lihua; Deng, Xinlun; Zhao, Mouming; Zhao, Qiangzhong Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗