Food Hydrocolloids

Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7
pp. 181-189(9)
Authors: Goncalves M.P.; Torres D.; Andrade C.T.; Azero E.G.; Lefebvre J.

Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions
pp. 191-201(11)
Authors: Mandala I.G.; Bayas E.

Physical and rheological properties of fish gelatin compared to mammalian gelatin
pp. 203-213(11)
Authors: Haug I.J.; Draget K.I.; Smidsrod O.

Extending shelf-life of peach and pear by using CMC from sugar beet pulp cellulose as a hydrophilic polymer in emulsions
pp. 215-226(12)
Authors: Togrul H.; Arslan N.

Innovative method for preparing a frozen, battered food without a prefrying step
pp. 227-231(5)
Authors: Sanz T.; Salvador A.; Fiszman S.M.

Influence of different maltodextrins on properties of O/W emulsions
pp. 233-239(7)
Authors: Dokic-Baucal L.; Dokic P.; Jakovljevic J.

Different hydrocolloids as bread improvers and antistaling agents
pp. 241-247(7)
Authors: Guarda A.; Rosell C.M.; Benedito C.; Galotto M.J.

Irregular textural features of dried alginate-filler beads
pp. 249-258(10)
Authors: Zohar-Perez C.; Chet I.; Nussinovitch A.

Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
pp. 259-270(12)
Authors: Rawdkuen S.; Benjakul S.; Visessanguan W.; Lanier T.C.

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels
pp. 271-281(11)
Authors: Matia-Merino L.; Lau K.; Dickinson E.

Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends
pp. 283-292(10)
Authors: Villanueva R.D.; Mendoza W.G.; Rodrigueza M.R.C.; Romero J.B.; Montano M.N.E.

Linseed pectin: gelling properties and performance as an encapsulation matrix for shark liver oil
pp. 293-304(12)
Authors: Diaz-Rojas E.I.; Pacheco-Aguilar R.; Lizardi J.; Arguelles-Monal W.; Valdez M.A.; Rinaudo M.; Goycoolea F.M.

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough
pp. 305-313(9)
Authors: Ribotta P.D.; Perez G.T.; Leon A.E.; Anon M.C.

Scaling and fractal analysis of viscoelastic properties of heat-induced protein gels
pp. 315-323(9)
Authors: Ould Eleya M.M.; Ko S.; Gunasekaran S.

Effective moisture diffusivity in biopolymer drops by regular regime theory
pp. 325-333(9)
Authors: Baez-Gonzalez J.G.; Perez-Alonso C.; Beristain C.I.; Vernon-Carter E.J.; Vizcarra-Mendoza M.G.

Soy globulin spread films at the air-water interface
pp. 335-347(13)
Authors: Sanchez C.C.; Rodriguez Nino M.R.; Molina Ortiz S.E.; Anon M.C.; Rodriguez Patino J.M.

Effects of temperature and glycerol on the de-organisation of hsian-tsao (Mesona procumbens Hemsl) polysaccharide solution by electron spin resonance spectroscopy
pp. 349-355(7)
Authors: Hsu C.-I.; Lai V.M.-F.; Yeh A.-I.; Lii C.-y.

Bibliography
pp. 357-360(4)

Calendar
pp. 361-362(2)