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Hydrocolloid-food component interactions

Published:2017-07 Issue: Volume:68 Page:149-156
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gao Zhiming,Fang Yapeng^ORCID,Cao Yiping,Liao Hua,Nishinari Katsuyoshi,Phillips Glyn O.

Funder

National Natural Science Foundation of China

Program for New Century Excellent Talents in University

NCET

Hubei Provincial Department of Science and Technology

Hubei Provincial Department of Education

Wuhan Science and Technology Bureau

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Protein/Polysaccharide electrostatic complexes and their applications in stabilizing oil-in-water emulsions;Ai;Journal of Nutritional Science and Vitaminology,2015

2. Vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH;Bateman;Journal of Agricultural and Food Chemistry,2010

3. Amyloid-carbon hybrid membranes for universal water purification;Bolisetty;Nature Nanotechnology,2016

4. On the initial binding of alginate by calcium ions. The tilted egg-box hypothesis;Borgogna;Journal of Physical Chemistry B,2013

5. Complex coacervation as a novel microencapsulation technique to improve viability of probiotics under different stresses;Bosnea;Food and Bioprocess Technology,2014

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1. Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels;Food Chemistry;2024-07

2. Influence of components interaction in recombined food gels on 3D printing: A comprehensive review;Food Hydrocolloids;2024-06

3. Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application;Aggregate;2024-03-12

4. Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools;Foods;2024-03-07

5. Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength;Food Hydrocolloids;2024-03

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