Contents: Graphical Abstracts (English)
In:
Food Hydrocolloids
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39
;
iii-xii
;
2014
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Contents: Graphical Abstracts
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Published in:Food Hydrocolloids ; 39 ; iii-xii
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Publisher:
-
Publication date:2014-01-01
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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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Source:
Table of contents – Volume 39
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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Physicochemical, rheological and antioxidant potential of corn fiber gumKamboj, Sunil / Rana, Vikas et al. | 2013
- 1
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Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl celluloseBerendsen, R. / Guell, C. / Henry, O. / Ferrando, M. et al. | 2014
- 10
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Isolation, structural characterization and antioxidant activity of a neutral polysaccharide from Sisal wasteZhang, Xuehong / Liu, Lina / Lin, Cuiwu et al. | 2013
- 11
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Osmotically driven gelation in double emulsionsDelample, M. / Da Silva, F. / Leal-Calderon, F. et al. | 2014
- 19
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Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibersOkutan, Nagihan / Terzi, Pınar / Altay, Filiz et al. | 2013
- 20
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Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acidChiumarelli, M. / Hubinger, M. D. et al. | 2014
- 27
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Rheological properties of an amorphous cellulose suspensionJia, Xuejuan / Chen, Yingwen / Shi, Chong / Ye, Yangfan / Abid, Muhammad / Jabbar, Saqib / Wang, Peng / Zeng, Xiaoxiong / Wu, Tao et al. | 2013
- 28
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Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomesGibis, M. / Zeeb, B. / Weiss, J. et al. | 2014
- 34
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Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide typesChivero, Peter / Gohtani, Shoichi / Yoshii, Hidefumi / Nakamura, Akihiro et al. | 2013
- 40
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Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysisPerez, O. E. / David-Birman, T. / Kesselman, E. / Levi-Tal, S. / Lesmes, U. et al. | 2014
- 41
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Functional and physico-chemical properties of flours and starches of African rice cultivarsFalade, Kolawole O. / Semon, Mande / Fadairo, Olamide S. / Oladunjoye, Adebola O. / Orou, Kora K. et al. | 2013
- 48
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Cell wall structure of mushroom sclerotium (Pleurotus tuber-regium): Part 2. Fine structure of a novel alkali-soluble hyper-branched cell wall polysaccharideChen, L. / Zhang, B. B. / Chen, J. L. / Cheung, P. C. K. et al. | 2014
- 51
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Hydrocolloids as a tool for modulating the expected satiety of milk-based snacksTárrega, A. / Martínez, M. / Vélez- Ruiz, J.F. / Fiszman, S. et al. | 2013
- 56
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Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenolsLupo, B. / Maestro, A. / Porras, M. / Gutierrez, J. M. / Gonzalez, C. et al. | 2014
- 58
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Development and characterisation of blend films based on fish protein isolate and fish skin gelatinArfat, Yasir Ali / Benjakul, Soottawat / Prodpran, Thummanoon / Osako, Kazufumi et al. | 2013
- 66
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Effect of the incorporation of surfactants on the physical properties of corn starch filmsOrtega-Toro, R. / Jimenez, A. / Talens, P. / Chiralt, A. et al. | 2014
- 68
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Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)Shyni, K. / Hema, G.S. / Ninan, G. / Mathew, S. / Joshy, C.G. / Lakshmanan, P.T. et al. | 2013
- 76
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Rheological properties of whey protein and dextran conjugates at different reaction timesSpotti, M. J. / Martinez, M. J. / Pilosof, A. M. R. / Candioti, M. / Rubiolo, A. C. / Carrara, C. R. et al. | 2014
- 77
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On the use of different hydrocolloids as electrospun adhesive interlayers to enhance the barrier properties of polyhydroxyalkanoates of interest in fully renewable food packaging conceptsFabra, María José / López-Rubio, Amparo / Lagaron, Jose M. et al. | 2013
- 85
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Properties of whey protein-maltodextrin conjugates as impacted by powder acidity during the Maillard reactionWang, W. / Zhong, Q. et al. | 2014
- 85
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Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthanHeyman, Bart / De Vos, Winnok H. / Van der Meeren, Paul / Dewettinck, Koen et al. | 2013
- 95
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Acid-induced gelation properties of heated whey protein−pectin soluble complex (Part II): Effect of charge density of pectinZhang, Sha / Vardhanabhuti, Bongkosh et al. | 2013
- 95
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Characterization of eating difficulty by sensory evaluation of hydrocolloid gelsHayakawa, F. / Kazami, Y. / Ishihara, S. / Nakao, S. / Nakauma, M. / Funami, T. / Nishinari, K. / Kohyama, K. et al. | 2014
- 104
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Characterization of collagen from the skin of Amur sturgeon (Acipenser schrenckii)Wang, L. / Liang, Q. / Chen, T. / Wang, Z. / Xu, J. / Ma, H. et al. | 2014
- 104
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Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextranChen, Haiying / Jin, Yamei / Ding, Xiangli / Wu, Fengfeng / Bashari, Mohanad / Chen, Feng / Cui, Zhengwei / Xu, Xueming et al. | 2013
- 110
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Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate - Maltodextrin conjugatesMartinez-Alvarenga, M. S. / Martinez-Rodriguez, E. Y. / Garcia-Amezquita, L. E. / Olivas, G. I. / Zamudio-Flores, P. B. / Acosta-Muniz, C. H. / Sepulveda, D. R. et al. | 2014
- 113
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Rheological and antioxidant power studies of enzymatically grafted chitosan with a hydrophobic alkyl side chainZavaleta-Avejar, Leonor / Bosquez-Molina, Elsa / Gimeno, Miquel / Pérez-Orozco, Juan Pablo / Shirai, Keiko et al. | 2013
- 119
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Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutionsMa, J. / Lin, Y. / Chen, X. / Zhao, B. / Zhang, J. et al. | 2014
- 120
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Protein particle and soluble protein structure in prepared soymilkChen, Yeming / Ono, Tomotada et al. | 2014
- 127
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Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stabilityWan, Zhi-Li / Wang, Li-Ying / Wang, Jin-Mei / Zhou, Qian / Yuan, Yang / Yang, Xiao-Quan et al. | 2014
- 129
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Pectin extracted from apple pomace and citrus peel by subcritical waterWang, X. / Chen, Q. / Lu, X. et al. | 2014
- 136
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Branched limit dextrin impact on wheat and waxy starch gels retrogradationXu, Jin / Wang, Qiang / Bashari, Mohanad / Chen, Feng / Wang, Ping / Cui, Li / Yuan, Jiugang / Xu, Xueming / Fan, Xuerong et al. | 2013
- 138
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Side-by-side aggregation number of network-forming gellan aggregates as inferred from gradient NMR measurementsBrenner, T. / Shimizu, M. / Nantarajit, P. / Matsukawa, S. et al. | 2014
- 144
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Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharideWu, Jin-E. / Lin, Jun / Zhong, Qixin et al. | 2013
- 147
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Influence of cassava starch and carnauba wax on physical properties of cashew tree gum-based filmsRodrigues, D. C. / Caceres, C. A. / Ribeiro, H. L. / de Abreu, R. F. A. / Cunha, A. P. / Azeredo, H. M. C. et al. | 2014
- 151
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Ultrasonic preparation of stable flax seed oil emulsions in dairy systems – Physicochemical characterizationShanmugam, Akalya / Ashokkumar, Muthupandian et al. | 2014
- 152
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Viscosity development during aqueous dispersion and dissolution: A comparison of PGX^(R) with other dietary supplements and individual polysaccharidesSmith, I. H. / Lawson, C. J. / Harding, S. E. / Gahler, R. J. / Lyon, M. R. / Wood, S. et al. | 2014
- 163
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Impact of chitosan–EGCG conjugates on physicochemical stability of β-carotene emulsionLei, Fei / Liu, Fuguo / Yuan, Fang / Gao, Yanxiang et al. | 2014
- 163
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Impact of chitosan-EGCG conjugates on physicochemical stability of @b-carotene emulsionLei, F. / Liu, F. / Yuan, F. / Gao, Y. et al. | 2014
- 163
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Whey protein particles modulate mechanical properties of gels at high protein concentrationsSaglam, D. / Venema, P. / de Vries, R. / van den Berg, M. / van der Linden, E. et al. | 2014
- 171
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Molecular configuration of gelatin–water suspensions at low concentrationDíaz-Calderón, Paulo / Caballero, Leonardo / Melo, Francisco / Enrione, Javier et al. | 2013
- 172
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Comparative study of encapsulation of vitamins with native and modified soy proteinNesterenko, A. / Alric, I. / Silvestre, F. / Durrieu, V. et al. | 2014
- 180
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Dual-enzymatic modification of maize starch for increasing slow digestion propertyMiao, M. / Xiong, S. / Jiang, B. / Jiang, H. / Cui, S. W. / Zhang, T. et al. | 2014
- 180
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Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticityAmine, Chloe / Dreher, Jing / Helgason, Thrandur / Tadros, Tharwat et al. | 2014
- 186
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Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heatingSeixas, F. L. / Fukuda, D. L. / Turbiani, F. R. B. / Garcia, P. S. / Petkowicz, C. L. d. O. / Jagadevan, S. / Gimenes, M. L. et al. | 2014
- 187
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Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractionsWang, Pei / Chen, Haiying / Mohanad, Bashari / Xu, Lei / Ning, Yawei / Xu, Jin / Wu, Fengfeng / Yang, Na / Jin, Zhengyu / Xu, Xueming et al. | 2014
- 193
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Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based filmsCiannamea, E. M. / Stefani, P. M. / Ruseckaite, R. A. et al. | 2014
- 195
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Modifying the physical properties of dairy protein films for controlled release of antifungal agentsModitsi, Magdalini / Lazaridou, Athina / Moschakis, Thomas / Biliaderis, Costas G. et al. | 2014
- 204
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Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strainLazaridou, Athina / Serafeimidou, Amalia / Biliaderis, Costas G. / Moschakis, Thomas / Tzanetakis, Nikolaos et al. | 2014
- 204
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Structure development and acidification kinetics in fermented milk containing oat @b-glucan, a yogurt culture and a probiotic strainLazaridou, A. / Serafeimidou, A. / Biliaderis, C. G. / Moschakis, T. / Tzanetakis, N. et al. | 2014
- 205
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Preparation and properties of konjac glucomannan octenyl succinate modified by microwave methodMeng, F. / Zheng, L. / Wang, Y. / Liang, Y. / Zhong, G. et al. | 2014
- 211
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Formation of starch-guest inclusion complexes in electrospun starch fibersKong, L. / Ziegler, G. R. et al. | 2014
- 215
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Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated β-glucansShin, Gil-Ok / Lee, Sang Mi / Chang, Pahn-Shick / Lee, Hyeon Gyu / Kim, Young-Suk et al. | 2014
- 215
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Comparison of volatile release in hydrocolloid model systems containing original and regio selectively carboxylated @b-glucansShin, G. O. / Lee, S. M. / Chang, P. S. / Lee, H. G. / Kim, Y. S. et al. | 2014
- 220
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Rheological aspects in fabricating pullulan fibers by electro-wet-spinningKong, L. / Ziegler, G. R. et al. | 2014
- 223
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Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systemsSpotti, María Julia / Martinez, María Julia / Pilosof, Ana M.R. / Candioti, Mario / Rubiolo, Amelia C. / Carrara, Carlos R. et al. | 2014
- 231
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Probiotic edible films as a new strategy for developing functional bakery products: The case of pan breadSoukoulis, Christos / Yonekura, Lina / Gan, Heng-Hui / Behboudi-Jobbehdar, Solmaz / Parmenter, Christopher / Fisk, Ian et al. | 2014
- 243
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Periodate oxidation of xanthan gum and its crosslinking effects on gelatin-based edible filmsGuo, Jimin / Ge, Liming / Li, Xinying / Mu, Changdao / Li, Defu et al. | 2014
- 251
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Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversionsShpigelman, Avi / Kyomugasho, Clare / Christiaens, Stefanie / Van Loey, Ann M. / Hendrickx, Marc E. et al. | 2014
- 264
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The characteristics of heat-induced aggregates formed by mixtures of β-lactoglobulin and β-caseinKehoe, J.J. / Foegeding, E.A. et al. | 2014
- 264
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The characteristics of heat-induced aggregates formed by mixtures of @b-lactoglobulin and @b-caseinKehoe, J. J. / Foegeding, E. A. et al. | 2014
- 272
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Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gelsBrenner, Tom / Tuvikene, Rando / Parker, Alan / Matsukawa, Shingo / Nishinari, Katsuyoshi et al. | 2014
- 280
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Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sourcesAyala-Soto, Fabiola E. / Serna-Saldívar, Sergio O. / Pérez-Carrillo, Esther / García-Lara, Silverio et al. | 2014
- 286
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Comparative susceptibilities to alkali-treatment of A-, B- and C-type starches of Dioscorea zingiberensis, Dioscorea persimilis and Dioscorea oppositaJiang, Qianqian / Gao, Wenyuan / Li, Xia / Man, Shuli / Shi, Yanpeng / Yang, Yixi / Huang, Luqi / Liu, Changxiao et al. | 2014
- 295
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Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sourcesCai, Sha / Zhao, Meng / Fang, Yapeng / Nishinari, Katsuyoshi / Phillips, Glyn O. / Jiang, Fatang et al. | 2014
- 301
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Soy proteins: A review on composition, aggregation and emulsificationNishinari, K. / Fang, Y. / Guo, S. / Phillips, G.O. et al. | 2014
- 319
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Characterization of charged functional domains introduced into a modified pectic homogalacturonan by an acidic plant pectin methylesterase (Ficus awkeotsang Makino) and modeling of enzyme mode of actionKim, Yang / Williams, Martin A.K. / Tzen, Jason T.C. / Luzio, Gary A. / Galant, Ashley L. / Cameron, Randall G. et al. | 2014
- 330
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Calendar| 2014
- IFC
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Editorial Board| 2014
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Contents: Graphical Abstracts| 2014