Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir ― Part IIAHMED, Zaheer; YANPING WANG; ANJUM, Nomana et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 343-350, issn 0268-005X, 8 p.Article

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefromRAMOS, Oscar L; REINAS, Isabel; SILVA, Sara I et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 110-122, issn 0268-005X, 13 p.Article

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredientsVARELA, P; FISZMAN, S. M.Food hydrocolloids. 2013, Vol 30, Num 1, pp 477-484, issn 0268-005X, 8 p.Article

Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starchCHUNG, Cheryl; DEGNER, Brian; MCCLEMENTS, David Julian et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 281-291, issn 0268-005X, 11 p.Article

Antimicrobial lysozyme-containing starch microgel to target and inhibit amylase-producing microorganismsYUAN LI; KADAM, Sachin; ABEE, Tjakko et al.Food hydrocolloids. 2012, Vol 28, Num 1, pp 28-35, issn 0268-005X, 8 p.Article

Characterization of in-vitro gel performance of novel MC with respect to the suitability for satiety applicationsKNARR, Matthias; ADDEN, Roland; KERR ANDERSON, W. H et al.Food hydrocolloids. 2012, Vol 29, Num 2, pp 317-325, issn 0268-005X, 9 p.Article

Classification and physicochemical characterization of mesquite gum (Prosopis spp.)LOPEZ-FRANCO, Yolanda L; CORDOVA-MORENO, Raúl E; GOYCOOLEA, Francisco M et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 159-166, issn 0268-005X, 8 p.Article

Comparison of polysaccharide degradations by dynamic high-pressure homogenizationVILLAY, A; LAKKIS DE FILIPPIS, F; PICTON, L et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 278-286, issn 0268-005X, 9 p.Article

Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditionsLESMES, Uri; JULIAN MCCLEMENTS, David.Food hydrocolloids. 2012, Vol 26, Num 1, pp 221-230, issn 0268-005X, 10 p.Article

Cross-linking of wheat starch improves the crispness of deep-fried battered foodPRIMO-MARTIN, C.Food hydrocolloids. 2012, Vol 28, Num 1, pp 53-58, issn 0268-005X, 6 p.Article

Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stabilityZEEB, Benjamin; GIBIS, Monika; FISCHER, Lutz et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 126-136, issn 0268-005X, 11 p.Article

Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMRSHIMIZU, Makoto; BRENNER, Tom; RONGQIANG LIAO et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 28-32, issn 0268-005X, 5 p.Article

Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsionsSOSA-HERRERA, M. G; LOZANO-ESQUIVEL, I. E; PONCE DE LEON-RAMIREZ, Y. R et al.Food hydrocolloids. 2012, Vol 29, Num 1, pp 175-184, issn 0268-005X, 10 p.Article

Effect of annealing on the semicrystalline structure of normal and waxy corn starchesROCHA, Thais S; GLEICE FELIZARDO, Suélen; JANE, Jay-Lin et al.Food hydrocolloids. 2012, Vol 29, Num 1, pp 93-99, issn 0268-005X, 7 p.Article

Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based filmsZUNYING LIU; XIAOJUN GE; YUAN LU et al.Food hydrocolloids. 2012, Vol 26, Num 1, pp 311-317, issn 0268-005X, 7 p.Article

Emulsion gels: The structuring of soft solids with protein-stabilized oil dropletsDICKINSON, Eric.Food hydrocolloids. 2012, Vol 28, Num 1, pp 224-241, issn 0268-005X, 18 p.Article

Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methodsYING YANG; MARSHALL-BRETON, Christopher; LESER, Martin E et al.Food hydrocolloids. 2012, Vol 29, Num 2, pp 398-406, issn 0268-005X, 9 p.Article

Fabrication, characterization, and cytotoxicity evaluation of cranberry procyanidins-zein nanoparticlesTAO ZOU; ZHENG LI; PERCIVAL, Susan S et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 293-300, issn 0268-005X, 8 p.Article

Formation and characterization of shellac-hydroxypropyl methylcellulose composite filmsBYUN, Youngjae; WARD, Amanda; WHITESIDE, Scott et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 364-370, issn 0268-005X, 7 p.Article

Hydroxypropylmethylcellulose―β-lactoglobulin mixtures at the oil—water interface. Bulk, interfacial and emulsification behavior as affected by pHCAMINO, Nerina A; CARRERA SANCHEZ, Cecilio; RODRIGUEZ PATINO, Juan M et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 464-474, issn 0268-005X, 11 p.Article

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsionsDESPLANQUES, Séverine; RENOU, Frederic; GRISEL, Michel et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 401-410, issn 0268-005X, 10 p.Article

In vitro study of intestinal lipolysis using pH-stat and gas chromatographyHELBIG, Anne; SILLETTI, Erika; TIMMERMAN, Eefjan et al.Food hydrocolloids. 2012, Vol 28, Num 1, pp 10-19, issn 0268-005X, 10 p.Article

Interactions at the interface between hydrophobic and hydrophilic emulsifiers: Polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometryGÜLSEREN, Ibrahim; CORREDIG, Milena.Food hydrocolloids. 2012, Vol 29, Num 1, pp 193-198, issn 0268-005X, 6 p.Article

NMR studies of the gelation mechanism and molecular dynamics in agar solutionsBONA DAI; MATSUKAWA, Shingo.Food hydrocolloids. 2012, Vol 26, Num 1, pp 181-186, issn 0268-005X, 6 p.Article

Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starchDOKIC, Ljubica; KRSTONOSIC, Veljko; NIKOLIC, Ivana et al.Food hydrocolloids. 2012, Vol 29, Num 1, pp 185-192, issn 0268-005X, 8 p.Article