Contents Volume 30, Number 1, December 2012 Contents Separation and characterization of food macromolecules using field-flow fractionation: A review Food Hydrocolloids 2013, 30, 1–11 Lars Nilsson Food Colloids Group and Lund Center for Field-Flow Fractionation, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate Food Hydrocolloids 2013, 30, 12–18 Srinivasan Damodaran*, Kingsley K. Agyare Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706, USA Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin Food Hydrocolloids 2013, 30, 19–25 Dayang Norulfairuz Abang Zaidel a,c , Ioannis S. Chronakis b , Anne S. Meyer a, * a Center for Bioprocess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark (DTU), DK-2800 Kgs. Lyngby, Denmark b DTU Food, Technical University of Denmark (DTU), DK-2800 Kgs. Lyngby, Denmark c Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 Skudai Johor, Malaysia 0.1 1 10 100 1000 0 5 10 15 20 G' (Pa), G" (Pa) Time (min) Contents lists available at SciVerse ScienceDirect Food Hydrocolloids journal homepage: www.elsevier.com/locate/foodhyd Food Hydrocolloids 30 (2013) iii–xvi
Transcript
Food Hydrocolloids 30 (2013) iii–xvi
Contents Contents lists available at SciVerse ScienceDirect
Separation and characterization of food macromolecules using field-flowfractionation: A review
1
10
100
1000
G' (P
a), G
" (P
a)
Food Hydrocolloids 2013, 30, 1–11
Lars Nilsson
Food Colloids Group and Lund Center for Field-Flow Fractionation, Department ofFood Technology, Engineering and Nutrition, Faculty of Engineering LTH,Lund University, Lund, Sweden
Effect of microbial transglutaminase treatment on thermal stabilityand pH-solubility of heat-shocked whey protein isolate
Food Hydrocolloids 2013, 30, 12–18
5T
Srinivasan Damodaran*, Kingsley K. Agyare
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison,WI 53706, USA
Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelationof sugar beet pectin
Food Hydrocolloids 2013, 30, 19–25
Dayang Norulfairuz Abang Zaidela,c, Ioannis S. Chronakisb, Anne S. Meyera,*
aCenter for Bioprocess Engineering, Department of Chemical and Biochemical Engineering,Technical University of Denmark (DTU), DK-2800 Kgs. Lyngby, DenmarkbDTU Food, Technical University of Denmark (DTU), DK-2800 Kgs. Lyngby, DenmarkcDepartment of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti TeknologiMalaysia, 81310 Skudai Johor, Malaysia
Rheological investigation of alginate chain interactions induced by concentratingcalcium cations
Food Hydrocolloids 2013, 30, 26–32
0.01
0.1
1
10
100
Water loss (%)
G' (
Pa)
0.01
0.1
1
10
100
G" (Pa)
G"
G'
Ca Concentration ( mol/mL)μ
Ying Yanga,b, Osvaldo H. Campanellab,c, Bruce R. Hamakerb,d, Genyi Zhanga, Zhengbiao Gua,*
aState Key Laboratory of Food Science and Technology and School of Food Science and Technology,Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of ChinabWhistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USAcDepartment of Agricultural and Biological Engineering, Purdue University, West Lafayette,IN 47907, USAdDepartment of Food Science, Purdue University, West Lafayette, IN 47907, USA
Characterization of tea catechins-loaded nanoparticles prepared from chitosan andan edible polypeptide
aDepartment of Biotechnology, Vanung University, Chung-Li, Taiwan, ROCbDepartment of Polymer Materials, Vanung University, Chung-Li, Taiwan, ROCcDepartment of Food Science, National Taiwan Ocean University, Pei-Ning Road,Keelung 20224, Taiwan, ROCdDepartment of Chemical Engineering, National Tsing Hua University, Hsinchu, Taiwan, ROCeNano Materials R&D Center, Vanung University, Chung-Li 32061, Taiwan, ROC
Controlling rheology and structure of sweet potato starch noodles withhigh broccoli powder content by hydrocolloids
Food Hydrocolloids 2013, 30, 42–52
E. Silva, M. Birkenhake, E. Scholten, L.M.C. Sagis*, E. van der Linden
Laboratory of Physics and Physical Chemistry of Foods, Department of Agrotechnology and FoodSciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
Functional properties of Maillard reaction products of rice protein hydrolysateswith mono-, oligo- and polysaccharides
Food Hydrocolloids 2013, 30, 53–60
Yue Lia, Fang Zhonga,*, Wei Jia, Wallace Yokoyamab, Charles F. Shoemakerc, Song Zhua,Wenshui Xiaa
aKey Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science andTechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR ChinabProcessed Food Research, Agricultural Research Service, USDA, Albany, CA 94710, USAcDepartment of Food Science and Technology, University of California, Davis, CA 95616, USA
vGraphical abstracts / 30 (2013) iii–xvi
Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics,rheological and microstructural properties, and gelling mechanism
Food Hydrocolloids 2013, 30, 61–72
Chuan-He Tanga,b,*, Fu Liua
aDepartment of Food Science and Technology, South China University of Technology,Guangzhou 510640, PR ChinabState Key Laboratory of Pulp and Paper Engineering, South China University of Technology,Guangzhou 510640, PR China
Time to first fracture affects sweetness of gels
Food Hydrocolloids 2013, 30, 73–81
Guido Salaa,b,*, Markus Stiegera,c
aTop Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The NetherlandsbWageningen University and Research Centre, Food & Biobased Research, Food Technology Centre,P.O. Box 17, 6700 AA Wageningen, The Netherlands
When sweetness was rated immediately after perceiving the taste, an increase of the scores wasobserved with decreasing time to first fracture. When the attribute sweetness was rated afterperceiving the maximum taste intensity, no differences were observed between gels withdifferent time to first fracture.
Preparation and characterization of pullulan–chitosan and pullulan–carboxymethylchitosan blended films
aState Key Laboratory of Food Science and Technology, School of Food Scienceand Technology, Jiangnan University, Lihu street 1800, Wu Xi,Jiangsu 214122, PR ChinabDepartment of Food Science and Technology, University of California, Davis,CA 95616, USA
The mechanism of sodium hydroxide solution promoting the gelation of Konjacglucomannan (KGM)
Food Hydrocolloids 2013, 30, 92–99
Xuegang Luo*, Pan He, Xiaoyan Lin
Engineering Research Center of Biomass Materials,Ministry of Education, Southwest University of Scienceand Technology, 59 Qinglong Road, Mianyang,Sichuan 621010, China
vi Graphical abstracts / 30 (2013) iii–xvi
Concentrated whey protein particle dispersions: Heat stability and rheologicalproperties
Food Hydrocolloids 2013, 30, 100–109
Dilek Sa�glama,b, Paul Venemab,*, Renko de Vriesc, Jing Shib, Erik van der Lindenb
aTop Institute Food & Nutrition, P.O. Box 557, 6700 AN Wageningen, The NetherlandsbPhysics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences,Wageningen University, Bomenweg 2, P.O. Box 8129, 6700 EV Wageningen, The NetherlandscLaboratory of Physical Chemistry and Colloid Science, P.O. Box 8038, 6700 EK Wageningen,The Netherlands
Effect of whey protein purity and glycerol content upon physical properties ofedible films manufactured therefrom
Food Hydrocolloids 2013, 30, 110–122
0.00
0.05
0.10
0.15
0.20
0.25
0.30
1600 1620 1640 1660 1680 1700
-sheet structure unordered
structure
-helixstructure
WPI Films
WPC Films
Abs
orba
nce
Frequency (cm-1)
β
α
Óscar L. Ramosa,b, Isabel Reinasa, Sara I. Silvaa, João C. Fernandesa, Miguel A. Cerqueirac,Ricardo N. Pereirac, António A. Vicentec, M. Fátima Poçasa, Manuela E. Pintadoa,F. Xavier Malcatab,d,*
bInstituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República,P-2780-157 Oeiras, PortugaldDepartment of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, P-4200-465 Porto,Portugal
Characterization of emulsions prepared by egg yolk phosvitin with pectin, glyceroland trehalose
aThe State Key Laboratory of Food Science and Technology, Wuxi 214122, ChinabSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinacThe Center of Technological Department, Yurun Industrial Co., Ltd, Nanjing 210041, China
Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels
Food Hydrocolloids 2013, 30, 134–142
Ali Rafe, Seyed M.A. Razavi*, Reza Farhoosh
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi Universityof Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
viiGraphical abstracts / 30 (2013) iii–xvi
Preparation and characterisation of chicken skin gelatin as an alternative tomammalian gelatin
Food Hydrocolloids 2013, 30, 143–151
Norizah Mhd Sarbon, Farah Badii, Nazlin K. Howell*
Faculty of Health and Medical Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK
Influence of chitosan concentration on the stability, microstructure and rheologicalproperties of O/W emulsions formulated withhigh-oleic sunflower oil and potato protein
Food Hydrocolloids 2013, 30, 152–162
Nuria Caleroa, José Muñoza, Phil W. Coxb, Alex Heuerb,Antonio Guerreroa,*
aDepartamento de Ingeniería Química, Facultad de Química, Universidadde Sevilla, c/P. García González, 1, E41012 Sevilla, SpainbCentre for Formulation Engineering, School of Chemical Engineering,University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Physical and functional characterization of active fish gelatin films incorporatedwith lignin
Food Hydrocolloids 2013, 30, 163–172
R. Núñez-flores, B. Giménez, F. Fernández-martín, M.E. López-caballero, M.P. Montero,M.C. Gómez-guillén*
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/ José Antonio Novais,28040 – Madrid, Spain
Physicochemical properties of five cocoyam (Colocasia esculenta and Xanthosomasagittifolium) starches
Food Hydrocolloids 2013, 30, 173–181
Kolawole O. Falade*, Chidinma A. Okafor
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
viii Graphical abstracts / 30 (2013) iii–xvi
Development of zein-based heat-management structures for smart food packaging
Food Hydrocolloids 2013, 30, 182–191
Rocío Pérez-Masiá, Amparo López-Rubio, Jose Maria Lagarón*
Physico-chemical, mechanical and electrical performance of bael fruit gum–
chitosan IPN films
Food Hydrocolloids 2013, 30, 192–199
Manish Jindala, Vineet Kumarb, Vikas Ranaa, A.K. Tiwarya,*
aDepartment of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002,Punjab, IndiabDepartment of Chemistry, Forest Research Institute, Dehradun 248003, Uttarakhand, India
Newtonian viscosity behavior of dilute solutions of polymerized whey proteins.Would viscosity measurements reveal more detailed molecular properties?
Food Hydrocolloids 2013, 30, 200–205
Ahmed S. Eissa*
Department of Chemical Engineering, Faculty of Engineering, Cairo University, Cairo 12613, Egypt
Extraction and chemical characterization of rye arabinoxylan and the effectof b-glucan on the mechanical and barrier properties of cast arabinoxylan films
Food Hydrocolloids 2013, 30, 206–216
Zsuzsa Sárossya, Maija Tenkanenb, Leena Pitkänenb, Anne-Belinda Bjerrec,David Placketta,*
aDepartment of Chemical and Biochemical Engineering,Technical University of Denmark, DK-2800 Kgs. Lyngby, DenmarkbDepartment of Food and Environmental Sciences, University of Helsinki,P.O. Box 27, FIN-00014 Helsinki, FinlandcDanish Technological Institute, Gregersensvej 1, DK-2630 Taastrup, Denmark
ixGraphical abstracts / 30 (2013) iii–xvi
Impact of cosolvent (glucose) on the stabilization of ovalbumin
Food Hydrocolloids 2013, 30, 217–223
L. Palaniappana, V. Velusamyb,*
aDepartment of Physics (DDE), Annamalai University, TN 608002, IndiabDepartment of Physics, Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, TN 627012,India
Extreme pH denaturizes ovalbumin and the addition of glucose stabilizes it.
Hake proteins edible films incorporated with essential oils: Physical, mechanical,antioxidant and antibacterial properties
Food Hydrocolloids 2013, 30, 224–231
FOA
C. Pires*, C. Ramos, B. Teixeira, I. Batista, M.L. Nunes, A. Marques
INRB, I.P/L-IPIMAR, Unidade de Valorização dos Produtos da Pesca e Aquicultura, Av. Brasília, 1449-006Lisboa, Portugal
Preparation and characterization of composite sodium caseinate edible filmsincorporating naturally emulsified oil bodies
Food Hydrocolloids 2013, 30, 232–240
Anthia Matsakidoua, Costas G. Biliaderisb, Vassilios Kiosseogloua,*
aLaboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University,Thessaloniki GR-54124, GreecebLaboratory of Food Chemistry and Biochemistry, Faculty of Agriculture, Aristotle University,Thessaloniki GR-54124, P.O. Box 235, Greece
Binding of a perfluorinated surfactant to b-lactoglobulin in aqueous solutions
Food Hydrocolloids 2013, 30, 241–248
Heat
Christian Schwieger, Marie-Hélène Ropers*
INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes, France
No
+ P
aggregation
x Graphical abstracts / 30 (2013) iii–xvi
Formation and stability of multiple-layered liposomes by layer-by-layerelectrostatic deposition of biopolymers
aDepartment of Food Science and Biotechnology in Animal Resources, Konkuk University,Seoul 143-701, KoreabDepartment of Molecular Biotechnology, Konkuk University, Seoul 143-701, KoreacDepartment of Food Physics and Meat Science, Institute of Food Science and Biotechnology,University of Hohenheim, Garbenstr. 25, Stuttgart 70599, Germany
Emulsion properties of algae soluble protein isolate from Tetraselmis sp.
Food Hydrocolloids 2013, 30, 258–263
Anja Schwenzfeier, Anne Helbig, Peter Alexander Wierenga, Harry Gruppen*
Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen,The Netherlands
Release of active compounds from agar and agar–gelatin films with green teaextract
Food Hydrocolloids 2013, 30, 264–271
B. Giménez*, A. López de Lacey, E. Pérez-Santín, M.E. López-Caballero, P. Montero
Institute of Food Science, Technology and Nutrition (ICTAN) CSIC, C/ José Antonio Novais, 10,28040 Madrid, Spain
Physical and antioxidant properties of chitosan and methylcellulose based filmscontaining resveratrol
Food Hydrocolloids 2013, 30, 272–280
Clara Pastor, Laura Sánchez-González, Amparo Chiralt, Maite Cháfer, Chelo González-Martínez*
Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrollo,Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
xiGraphical abstracts / 30 (2013) iii–xvi
Physicochemical characteristics of mixed colloidal dispersions: Models for foodscontaining fat and starch
Zeta p
oten
tial (m
V)
Food Hydrocolloids 2013, 30, 281–291
-50
-40
-30
-20
-10
0
WPC
Cheryl Chunga, Brian Degnerb, David Julian McClementsa,*
aDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USAbConAgra Foods, Six ConAgra Drive, Omaha, NE 68102, USA
Mixed colloidal systems consisting of fat droplets and starch granules can be used as modelsystems for complex food products such as sauces, soups and dressings.
Effect of Lepidium perfoliatum seed gum addition on whey protein concentratestabilized emulsions stored at cold and ambient temperature
Food Hydrocolloids 2013, 30, 292–301
Marjan Soleimanpoura, Arash Koochekia,*, Rassoul Kadkhodaeeb
aDepartment of Food Science and Technology, Ferdowsi University of Mashhad (FUM),PO Box: 91775-1163, Mashhad, IranbDepartment of Food Technology, Khorasan Research Institute for Food Science and Technology,PO Box: 91735-139, Mashhad-Quchan Highway, Mashhad, Iran
0.2 0.4 0.6 Gum
Optimizing microencapsulation of peanut sprout extractby response surface methodology
Food Hydrocolloids 2013, 30, 307–314
Yun-Kyung Lee, Sung-Il Ahn, Hae-Soo Kwak*
Department of Food Science and Technology, Sejong University, Seoul 143-747,Republic of Korea
Core material: Extract of peanut sprout 1 mg/mL. Coating materials:A: 30% Whey protein concentrate (WPC); B: 30% Maltodextrin (MD).
pH-dependent characteristics of gel-like emulsion stabilized by threadfin breamsarcoplasmic proteins
aSchool of Science and Technology, Nong Khai Campus, Khon Kean University, Nong Khai 43000,ThailandbDepartment of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112,ThailandcFood Protein Research Unit, School of Food Technology, Institute of Agricultural Technology, SuranareeUniversity of Technology, 111 University Ave., Nakhon Ratchasima 30000, Thailand
xii Graphical abstracts / 30 (2013) iii–xvi
The study of pH-dependent complexation between gelatin and gum arabic bymorphology evolution and conformational transition
Food Hydrocolloids 2013, 30, 323–332
Yi Lv, Xiaoming Zhang*, Haiyang Zhang, Shabbar Abbas, Eric Karangwa
State Key Laboratory of Food Science and Technology, School of Food Science and Technology,Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, China
Microstructure and elastic modulus of phase-separated gelatin–starch hydrogelscontaining dispersed oil droplets
Food Hydrocolloids 2013, 30, 333–342
Hassan Firoozmand, Dérick Rousseau*
Department of Chemistry and Biology, Ryerson University, 350 Victoria St., Toronto, ON M5B 2K3,Canada
Microstructure of a gelatin–starch hydrogel is related to the spatial distribution of oil droplets.
Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciensZW3 isolated from Tibet kefir – Part II
aDepartment of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
ZW3 is a polymer produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. In thispaper we studied some important properties of ZW3 exopolysaccharide such as Molecularweight, its solubility in water and oil and water holding capacity. EPS was further characterized byatomic force microscopy (AFM), Scanning electron microscopy (SEM) and thermogram analysis.Rheological study indicated that common salt did not affect the viscous behavior of ZW3 EPS andacidic pH may enhance its viscosity.
Konjac gel for use as potential fat analogue for healthier meat productdevelopment: Effect of chilled and frozen storage
Food Hydrocolloids 2013, 30, 351–357
F. Jimenez-Colmeneroa,*, S. Cofradesa, A.M. Herreroa, M.T. Solasb, C. Ruiz-Capillasa
aInstituto de Ciencia y Tecnología de Alimentos y Nutrición – ICTAN (Formerly Instituto del Frío) (CSIC),Ciudad Universitaria, José Antonio Novais, 10, 28040 Madrid, SpainbFacultad de Biología (UCM), Madrid, Spain
xiiiGraphical abstracts / 30 (2013) iii–xvi
Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions incomparison with Tween
aDepartment of Food Biotechnology, Faculty of Biotechnology, Assumption University,Ram Khamhaeng Rd. Soi 24, Hua Mak Campus, Bangkok 10240, ThailandbDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330,Thailand
Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aromacompounds retention
Food Hydrocolloids 2013, 30, 368–374
xture (pH 3.7)
0.1 1 10 1000.1
1
10
100
1000
10000
n*G'
G''
n*
A. Paraskevopouloua, E. Tsiogaa, C.G. Biliaderisb, V. Kiosseogloua,*
aLaboratory of Food Chemistry and Technology, School of Chemistry, AristotleUniversity of Thessaloniki, 54124 Thessaloniki, GreecebLaboratory of Food Chemistry and Biochemistry, Department of Food Scienceand Technology, School of Agriculture, Aristotle University, P.O. Box 256,54124 Thessaloniki, Greece
WP
0.01
0.1
1
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1000
0 500 1
G',
G''
(P
a)
Frequency (Hz)
000 1500 2
Time (min)
Complex coacervates obtained from interaction egg yolk lipoprotein andpolysaccharides
Food Hydrocolloids 2013, 30, 375–381
Clitor J.F. Souzaa, Edwin E. Garcia Rojasa,b,*, Nathália R. Melob, A. Gaspara, J.F.C. Linsc
aUniversidade Federal Rural do Rio de janeiro (UFRRJ), Rodovia BR 465 km 7, Seropédica, RJ, CEP23890-000, BrazilbLaboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense(UFF), Av. dos Trabalhadores n� 420, Volta Redonda, RJ, CEP 27255-125, BrazilcLaboratório Multiusuário de Microscopia Eletrônica (LMME), Universidade Federal Fluminense (UFF),Av. dos Trabalhadores n� 420,Volta Redonda, RJ, CEP 27255-125, Brazil
Stabilization of acidic soy protein-based dispersions and emulsions by soy solublepolysaccharides
Food Hydrocolloids 2013, 30, 382–392
Tu Tran, Dérick Rousseau*
Department of Chemistry and Biology, Ryerson University, 350 Victoria St., Toronto, ON M5B 2K3,Canada
xiv Graphical abstracts / 30 (2013) iii–xvi
The role of buckwheat and HPMC on the breadmaking properties of somecommercial gluten-free bread mixtures
Food Hydrocolloids 2013, 30, 393–400
Manuela Mariotti*, M. Ambrogina Pagani, Mara Lucisano
DiSTAM (Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche), Università degli Studi diMilano, via G. Celoria 2, 20133 Milan, Italy
Effect of processing parameters on physicochemical characteristics ofmicrofluidized lemongrass essential oil-alginate nanoemulsions
Food Hydrocolloids 2013, 30, 401–407
Laura Salvia-Trujillo, M. Alejandra Rojas-Graü, Robert Soliva-Fortuny,Olga Martín-Belloso*
Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure 191,25198 Lleida, Spain
Phase transitions in starch based films containing fatty acids. Effect on watersorption and mechanical behaviour
Food Hydrocolloids 2013, 30, 408–418
Alberto Jiménez*, María José Fabra, Pau Talens, Amparo Chiralt
Instituto de Ingeniería de Alimentos para el Desarrollo, Departamento de Tecnología de Alimentos,Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Structural mechanisms leading to improved water retention in acid milk gels by useof transglutaminase
Food Hydrocolloids 2013, 30, 419–427
Dilek Ercili-Curaa,*, Martina Lillea, David Leglandb,c, Sébastien Gaucelb,c, Kaisa Poutanena,Riitta Partanena, Raija Lanttoa
aVTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, FinlandbINRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, FrancecAgroparistech, UMR782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon,France
xvGraphical abstracts / 30 (2013) iii–xvi
Combined effects of inulin, pectin and guar gum on the quality and stability ofpartially baked frozen bread
aPan-Pek Ltd., Planinska 2C, HR-10000 Zagreb,CroatiabFaculty of Food Technology and Biotechnology,University of Zagreb, Pierottijeva 6, HR-10000Zagreb, Croatia
Developing a three component stabilizer system for producing astaxanthinnanodispersions
Food Hydrocolloids 2013, 30, 437–447
Navideh Anarjana,b, Chin Ping Tana,*
aDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia,43400 UPM Serdang, Selangor, Malaysia
The optimum formulated astaxanthin nanoparticles contain relatively well-defined but ratherpolydispersed spherical-shaped particles, as evidenced from the transmission electronmicroscopy observation.
The effect of starch isolation method on physical and functional properties ofPortuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches
Food Hydrocolloids 2013, 30, 448–455
Paula Reis Correiaa,*, Maria Cristiana Nunesb,c, Maria Luísa Beirão-da-Costac
aCI&DETS, ESAV, Departamento de Indústrias Alimentares, Escola Superior Agrária do InstitutoPolitécnico de Viseu, Quintada Alagoa, Estrada de Nelas, 3500-606 Viseu, PortugalbNúcleo de Investigação em Engenharia Alimentar e Biotecnologia, Instituto Piaget-ISEIT de Almada,Quinta da Arreinela de Cima, 2800-305 Almada, PortugalcCEER – Biosystems Engineering, Institute of Agronomy, Technical University of Lisbon, Tapada daAjuda, 1349-017 Lisboa, Portugal
Effect of gum arabic on the surface tension and surface dilational rheology oftrisiloxane surfactant
Food Hydrocolloids 2013, 30, 456–462
Chong Caoa, Lu Zhangb, Xiao-Xi Zhanga, Feng-Pei Dua,*
aDepartment of Applied Chemistry, College of Science, China Agriculture University,2 Yuanmingyuan Xilu, Haidian Dist., Beijing 100193, ChinabTechnical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing 100190, China
xvi Graphical abstracts / 30 (2013) iii–xvi
Effect of concentration and incubation temperature on the acid inducedaggregation of soymilk
Department of Food Science, McGilvray St., University of Guelph, Guelph, Ontario, Canada N1G 2W1
Soymilk was acidified with glucono-d-lactone, and structure formation was followed by measuringthe gel modulus using rheology (filled symbols) and the apparent particle radius by diffusing wavespectroscopy (empty symbols). The results clearly demonstrate that gelation of soymilk particlesoccurs because of charge neutralization and short range interactions with hydrogen bonds playinga major role in the formation of the protein network as soymilk samples incubated at 7 �C (blue)aggregate at an earlier pH and show a higher gel modulus than soymilk gels obtained at 30 �C (red).
Interfacial behaviour of crayfish protein isolate
Food Hydrocolloids 2013, 30, 470–476
Alberto Romeroa,*, Tom Verwijlenb, Antonio Guerreroa,Jan Vermantb
aDepartamento de Ingeniería Química, Universidad de Sevilla,Facultad de Química, 41012 Sevilla, Spain
Exploring consumers’ knowledge and perceptions of hydrocolloids used as foodadditives and ingredients
Food Hydrocolloids 2013, 30, 477–484
+
rd tion oneners”
Free Listingon
“Thickeners”
Free Listing on“Foods that contain
Thickeners”+ +
Word Associationon
“Food Additives”
Free Listingon
“Food Additives”
P. Varela, S.M. Fiszman*
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Catedrático Agustín Escardino 7,46980, Paterna, Valencia, Spain
