Thermoplastic starch/talc bionanocomposites. Influence of particle morphology on final properties (English)
- New search for: Castillo, Luciana A.
- New search for: López, Olivia V.
- New search for: Ghilardi, Julia
- New search for: Villar, Marcelo A.
- New search for: Barbosa, Silvia E.
- New search for: García, M. Alejandra
- New search for: Castillo, Luciana A.
- New search for: López, Olivia V.
- New search for: Ghilardi, Julia
- New search for: Villar, Marcelo A.
- New search for: Barbosa, Silvia E.
- New search for: García, M. Alejandra
In:
Food Hydrocolloids
;
51
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432-440
;
2015
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Thermoplastic starch/talc bionanocomposites. Influence of particle morphology on final properties
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Contributors:Castillo, Luciana A. ( author ) / López, Olivia V. ( author ) / Ghilardi, Julia ( author ) / Villar, Marcelo A. ( author ) / Barbosa, Silvia E. ( author ) / García, M. Alejandra ( author )
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Published in:Food Hydrocolloids ; 51 ; 432-440
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2015-05-23
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Size:9 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 51
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopyMoeiniafshari, Amir-Abbas / Zarrabi, Ali / Bordbar, Abdol-Khalegh et al. | 2015
- 7
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Monitoring cake baking by studying different ingredient interactions: From a model system to a real systemHesso, N. / Loisel, C. / Chevallier, S. / Le-Bail, A. / Queveau, D. / Pontoire, B. / Le-Bail, P. et al. | 2015
- 16
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In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannanMarcano, Johanna / Hernando, Isabel / Fiszman, Susana et al. | 2015
- 23
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Aggregation behavior of partially crystalline oil-in-water emulsions: Part II – Effect of solid fat content and interfacial film composition on quiescent and shear stabilityFuller, G. Thomas / Considine, Thérèse / Golding, Matt / Matia-Merino, Lara / MacGibbon, Alastair et al. | 2015
- 33
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Binding of Na+ ions to proteins: Effect on taste perceptionMosca, Ana Carolina / Andriot, Isabelle / Guichard, Elisabeth / Salles, Christian et al. | 2015
- 41
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Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudatesLopez-Torrez, Lizeth / Nigen, Michaël / Williams, Pascale / Doco, Thierry / Sanchez, Christian et al. | 2015
- 54
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Retention of esters by gellan and pectin solutions or their mixturesEvageliou, Vasiliki / Papastamopoulou, Konstantina / Frantzeskaki, Despoina / Christodoulidou, Christalli – Christina et al. | 2015
- 60
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Effect of chitosan molecular weight on the antimicrobial activity and release rate of carvacrol-enriched filmsFernández-Pan, I. / Maté, J.I. / Gardrat, C. / Coma, V. et al. | 2015
- 69
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Purifying sugar beet pectins from non-pectic components by means of metal precipitationGuo, Xiaoming / Meng, Hecheng / Zhu, Siming / Zhang, Tao / Yu, Shujuan et al. | 2015
- 76
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Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughsAhmed, Jasim / Al-Attar, Hasan et al. | 2015
- 88
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The effect of pH on the structure and phosphate mobility of casein micelles in aqueous solutionGonzalez-Jordan, Alberto / Thomar, Peggy / Nicolai, Taco / Dittmer, Jens et al. | 2015
- 95
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Tea polyphenols association to caseinate-stabilized oil–water interfacesSabouri, Somayeh / Geng, Jiahui / Corredig, Milena et al. | 2015
- 101
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Conformational changes of polymers in model batter systemsHesso, Nesrin / Marti, Alessandra / Le-Bail, Patricia / Loisel, Catherine / Chevallier, Sylvie / Le-Bail, Alain / Seetharaman, Koushik et al. | 2015
- 108
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Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsulesZhang, Yating / Tan, Chen / Abbas, Shabbar / Eric, Karangwa / Xia, Shuqin / Zhang, Xiaoming et al. | 2015
- 118
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Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanismsAndoyo, Robi / Guyomarc'h, Fanny / Burel, Agnes / Famelart, Marie-Hélène et al. | 2015
- 129
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Development and characterization of dialdehyde xanthan gum crosslinked gelatin based edible films incorporated with amino-functionalized montmorilloniteGe, Liming / Li, Xinying / Zhang, Run / Yang, Tianhan / Ye, Xiaowei / Li, Defu / Mu, Changdao et al. | 2015
- 136
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Microencapsulation of stearidonic acid soybean oil in complex coacervates modified for enhanced stabilityIfeduba, Ebenezer A. / Akoh, Casimir C. et al. | 2015
- 146
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Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extractsBuamard, Natchaphol / Benjakul, Soottawat et al. | 2015
- 156
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Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolateJi, Juan / Zhang, Jianpan / Chen, Jiashu / Wang, Yalong / Dong, Ni / Hu, Chunli / Chen, Hangping / Li, Ge / Pan, Xin / Wu, Chuanbin et al. | 2015
- 166
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Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcuminXiao, Jie / Nian, Si / Huang, Qingrong et al. | 2015
- 176
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Effect of high pressure on reduced sodium chloride surimi gelsCando, Deysi / Herranz, Beatriz / Borderías, A. Javier / Moreno, Helena M. et al. | 2015
- 188
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Coupling process of phase separation and gelation in konjac glucomannan and gelatin systemJin, Weiping / Xu, Wei / Ge, Honghe / Li, Jing / Li, Bin et al. | 2015
- 193
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Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterizationSoazo, Marina / Báez, Germán / Barboza, Andrea / Busti, Pablo A. / Rubiolo, Amelia / Verdini, Roxana / Delorenzi, Néstor J. et al. | 2015
- 200
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Biological effects of chitosan and its derivativesNgo, Dai-Hung / Vo, Thanh-Sang / Ngo, Dai-Nghiep / Kang, Kyong-Hwa / Je, Jae-Young / Pham, Hoang Nguyen-Duc / Byun, Hee-Guk / Kim, Se-Kwon et al. | 2015
- 217
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Physico-chemical and gel properties of agar from Gracilaria tenuistipitata from the lake of Songkhla, ThailandYarnpakdee, Suthasinee / Benjakul, Soottawat / Kingwascharapong, Passakorn et al. | 2015
- 227
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Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnologyGhorani, Behrouz / Tucker, Nick et al. | 2015
- 241
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Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiationGeerkens, Christian Hubert / Nagel, Andreas / Just, Kathrin Meike / Miller-Rostek, Petra / Kammerer, Dietmar Rolf / Schweiggert, Ralf Martin / Carle, Reinhold et al. | 2015
- 252
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Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsionsChang, Yaoguang / McClements, David Julian et al. | 2015
- 261
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Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-dryingMarefati, Ali / Sjöö, Malin / Timgren, Anna / Dejmek, Petr / Rayner, Marilyn et al. | 2015
- 272
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Impact of low and high molecular weight oat beta-glucan on oxidative stress and antioxidant defense in spleen of rats with LPS induced enteritisBłaszczyk, Katarzyna / Wilczak, Jacek / Harasym, Joanna / Gudej, Sylwia / Suchecka, Dominika / Królikowski, Tomasz / Lange, Ewa / Gromadzka-Ostrowska, Joanna et al. | 2015
- 281
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Chitosan molecular weight effect on starch-composite film propertiesBof, María Julieta / Bordagaray, Valeria Carina / Locaso, Delia Elisa / García, María Alejandra et al. | 2015
- 295
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Production of water soluble quercetin formulations by pressurized ethyl acetate-in-water emulsion technique using natural origin surfactantsGonçalves, V.S.S. / Rodríguez-Rojo, S. / De Paz, E. / Mato, C. / Martín, Á. / Cocero, M.J. et al. | 2015
- 305
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Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)Lemos, André M. / Abraão, Ana S. / Cruz, Bruno R. / Morgado, Maria Luísa / Rebelo, Magda / Nunes, Fernando M. et al. | 2015
- 318
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Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matricesMoret-Tatay, Amparo / Rodríguez-García, Julia / Martí-Bonmatí, Ezequiel / Hernando, Isabel / Hernández, María Jesús et al. | 2015
- 327
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Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materialsRajabi, Hamid / Ghorbani, Mohammad / Jafari, Seid Mahdi / Sadeghi Mahoonak, Alireza / Rajabzadeh, Ghadir et al. | 2015
- 338
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Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylationEinhorn-Stoll, U. / Kastner, H. / Hecht, T. / Zimathies, A. / Drusch, S. et al. | 2015
- 346
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Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seedsBerghout, J.A.M. / Venema, P. / Boom, R.M. / van der Goot, A.J. et al. | 2015
- 355
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Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivativesChen, Hai-ming / Fu, Xiong / Luo, Zhi-gang et al. | 2015
- 361
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Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extractBelščak-Cvitanović, Ana / Đorđević, Verica / Karlović, Sven / Pavlović, Vladimir / Komes, Draženka / Ježek, Damir / Bugarski, Branko / Nedović, Viktor et al. | 2015
- 375
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Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acidMajzoobi, Mahsa / Kaveh, Zahra / Blanchard, Christopher L. / Farahnaky, Asgar et al. | 2015
- 383
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Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation propertiesWang, Kun / Arntfield, Susan D. et al. | 2015
- 395
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Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processingChen, Huanle / An, Yaping / Yan, Xiangxing / McClements, David Julian / Li, Bin / Li, Yan et al. | 2015
- 405
-
Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudatesGashua, I.B. / Williams, P.A. / Yadav, M.P. / Baldwin, T.C. et al. | 2015
- 414
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Shear-induced morphological changes in associative and segregative phase-separated biopolymer systemsThongkaew, Chutima / Gibis, Monika / Hinrichs, Jörg / Weiss, Jochen et al. | 2015
- 424
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Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballsLiu, Rui / Wang, Nan / Li, Qian / Zhang, Min et al. | 2015
- 432
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Thermoplastic starch/talc bionanocomposites. Influence of particle morphology on final propertiesCastillo, Luciana A. / López, Olivia V. / Ghilardi, Julia / Villar, Marcelo A. / Barbosa, Silvia E. / García, M. Alejandra et al. | 2015
- 441
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Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature methodSaberi, Amir Hossein / McClements, David Julian et al. | 2015
- 449
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Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergyGrisel, Michel / Aguni, Youssef / Renou, Frédéric / Malhiac, Catherine et al. | 2015
- 459
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Protection of heat-sensitive probiotic bacteria during spray-drying by sodium caseinate stabilized fat particlesLiu, Huan / Gong, Joshua / Chabot, Denise / Miller, S. Shea / Cui, Steve W. / Ma, Jianguo / Zhong, Fang / Wang, Qi et al. | 2015
- 468
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Effect of salts on the gelatinization process of Chinese yam (Dioscorea opposita) starch with digital image analysis methodLi, Qian / Zhang, Li / Ye, Ying / Gao, Qunyu et al. | 2015
- 476
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Controlled release of anthocyanins from oxidized konjac glucomannan microspheres stabilized by chitosan oligosaccharidesLu, Meiling / Li, Zhengjun / Liang, Hao / Shi, Mengxuan / Zhao, Luhai / Li, Wei / Chen, Yuying / Wu, Jiande / Wang, Shanshan / Chen, Xiaodong et al. | 2015
- 486
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Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory–gustatory cross-modal interactionsScherf, Katharina Anne / Pflaum, Tabea / Koehler, Peter / Hofmann, Thomas et al. | 2015
- 495
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Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterizationBusch, Verónica M. / Kolender, Adriana A. / Santagapita, Patricio R. / Buera, M. Pilar et al. | 2015
- 503
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Rheology of caseinate fractions in relation to their water holding capacityde Kruif, C.G. (Kees) / Bhatt, Hemang / Anema, Skelte G. / Coker, Christina et al. | 2015
- 512
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Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stabilitySun, Chanchan / Wu, Tao / Liu, Rui / Liang, Bin / Tian, Zhaojie / Zhang, Enqi / Zhang, Min et al. | 2015
- 519
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Corrigendum to “The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions” [Food Hydrocoll 35 (March 2014) 19–27]Yi, Jiang / Li, Yue / Zhong, Fang / Yokoyama, Wallace et al. | 2015
- 520
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Calendar| 2014
- IFC
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Editorial Board| 2015
- iii
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Contents: Graphical Abstracts| 2015