Food Hydrocolloids, 0268-005X


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  1. Discussion session on food gels

    Petr Dejmek & RW Visschers, 2006, In: Food Hydrocolloids. 20, 4, p. 446-447

    Research output: Contribution to journalDebate/Note/Editorial

  2. A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water

    José da Cruz Francisco, J. Silverio, Ann-Charlotte Eliasson & K. Larsson, 1996, In: Food Hydrocolloids. 10, 3, p. 317-322

    Research output: Contribution to journalArticle

  3. Bovine β-casein has a polydisperse distribution of equilibrium micelles

    C. Cragnell, J. Choi, M. Segad, S. Lee, L. Nilsson & M. Skepö, 2017 Sep 1, In: Food Hydrocolloids. 70, p. 65-68 4 p.

    Research output: Contribution to journalArticle

  4. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles

    Sareh Boostani, Seyed Mohammad Hashem Hosseini, Mohammad Taghi Golmakani, Ali Marefati, Nabilah Binti Abdul Hadi & Marilyn Rayner, 2020, In: Food Hydrocolloids. 101, 105520.

    Research output: Contribution to journalArticle

  5. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

    Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás Plivelic, Stephen Hall & Ramune Kuktaite, 2020 May 26, In: Food Hydrocolloids. 108, 10 p., 105995.

    Research output: Contribution to journalArticle

  6. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

    Johan Alftrén, Mauricio Penarrieta, Björn Bergenståhl & Lars Nilsson, 2012, In: Food Hydrocolloids. 26, 1, p. 54-62

    Research output: Contribution to journalArticle

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