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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
Search for other works by this author on:
Hardback ISBN:
978-1-84973-883-5
PDF ISBN:
978-1-78262-130-0
No. of Pages:
404
Publication date:
03 Apr 2014
About this book
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference.
Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, The Royal Society of Chemistry, 2014.
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Gums and Stabilisers for the Food Industry 17
$168.00
Table of contents
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Protein Functional Propertiesp1-10ByPeter J. WildePeter J. WildeInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:
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Milk Proteins: Functional Ingredients in Foodp11-18ByH. Douglas GoffH. Douglas GoffDept. of Food Science, University of GuelphGuelph, ONN1G 2W1CanadaSearch for other works by this author on:
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Gelatins – Physicochemical Properties, Source Dependence and Applicationsp19-27ByMagnus N. Hattrem;Magnus N. HattremDepartment of Biotechnology, Norwegian University of Science and Technology (NTNU)N-7491TrondheimNorwaySearch for other works by this author on:Kurt I. DragetKurt I. DragetDepartment of Biotechnology, Norwegian University of Science and Technology (NTNU)N-7491TrondheimNorwaySearch for other works by this author on:
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Properties and Applications of Soy Proteinsp28-45ByK. Nishinari;K. NishinariGlyn O. Phillips Hydrocolloids Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of TechnologyWuchang, Wuhan430068P.R. China[email protected][email protected]Search for other works by this author on:Y. Fang;Y. FangGlyn O. Phillips Hydrocolloids Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of TechnologyWuchang, Wuhan430068P.R. China[email protected][email protected]Search for other works by this author on:S. Guo;S. GuoCollege of Food Science and Nutrition Engineering, China Agricultural UniversityBeijing100083PRCSearch for other works by this author on:G. O. PhillipsG. O. PhillipsGlyn O. Phillips Hydrocolloids Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of TechnologyWuchang, Wuhan430068P.R. China[email protected][email protected]Search for other works by this author on:
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Securing Food Proteins: From by-Products to Functional Ingredientp46-51ByL. Pouvreau;L. PouvreauNIZO food researchPO Box 20, 6710 BA EdeThe NetherlandsSearch for other works by this author on:B. Smit;B. SmitNIZO food researchPO Box 20, 6710 BA EdeThe NetherlandsSearch for other works by this author on:F. van de VeldeF. van de VeldeNIZO food researchPO Box 20, 6710 BA EdeThe NetherlandsSearch for other works by this author on:
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Protein-Polysaccharide Interactions: Phase Behaviour and Applicationsp52-63ByD. Z. Tian;D. Z. TianGlyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of TechnologyWuhan430068ChinaSearch for other works by this author on:Y. P. Fang;Y. P. FangGlyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of TechnologyWuhan430068ChinaGlyn O. Phillips Hydrocolloid Research Centre, Glyndwr UniversityPlas Coch, Mold RoadWrexhamLL11 2AWUK[email protected][email protected]Search for other works by this author on:K. Nishinari;K. NishinariGlyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of TechnologyWuhan430068ChinaSearch for other works by this author on:G. O. PhillipsG. O. PhillipsGlyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of TechnologyWuhan430068ChinaGlyn O. Phillips Hydrocolloid Research Centre, Glyndwr UniversityPlas Coch, Mold RoadWrexhamLL11 2AWUK[email protected][email protected]Search for other works by this author on:
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Modulating Protein Interaction on a Molecular and Microstructural Level for Texture Control in Protein Based Gelsp64-70ByA. H. Martin;A. H. MartinTop Institute Food & Nutrition (TIFN)PO Box 5576700 ANWageningenThe NetherlandsTNOPO Box 3603700 AJZeistThe NetherlandsSearch for other works by this author on:D. Baigts Allende;D. Baigts AllendeTop Institute Food & Nutrition (TIFN)PO Box 5576700 ANWageningenThe NetherlandsSearch for other works by this author on:C. D. Munialo;C. D. MunialoTop Institute Food & Nutrition (TIFN)PO Box 5576700 ANWageningenThe NetherlandsWageningen University and Research centre, Food Physics GroupPO Box 81296700 EVWageningenThe NetherlandsSearch for other works by this author on:V. Urbonaite;V. UrbonaiteTop Institute Food & Nutrition (TIFN)PO Box 5576700 ANWageningenThe NetherlandsWageningen University and Research centre, Food Physics GroupPO Box 81296700 EVWageningenThe NetherlandsSearch for other works by this author on:L. Pouvreau;L. PouvreauTop Institute Food & Nutrition (TIFN)PO Box 5576700 ANWageningenThe NetherlandsNIZO food researchPO Box 206710 BAEdeThe NetherlandsSearch for other works by this author on:H. H. J. de JonghH. H. J. de JonghTop Institute Food & Nutrition (TIFN)PO Box 5576700 ANWageningenThe NetherlandsWageningen University and Research centre, Food Physics GroupPO Box 81296700 EVWageningenThe NetherlandsSearch for other works by this author on:
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Physicochemical Characterisation of Inulin and Ryegrass Fructanp71-78ByM. Evans;M. EvansCentre for Water Soluble Polymers, Glyndwr UniversityWrexhamLL11 2AWUKSearch for other works by this author on:J. A. Gallagher;J. A. GallagherIBERS, Aberystwyth UniversityAberystwythUKSearch for other works by this author on:I. Ratcliffe;I. RatcliffeCentre for Water Soluble Polymers, Glyndwr UniversityWrexhamLL11 2AWUKSearch for other works by this author on:P. A. WilliamsP. A. WilliamsCentre for Water Soluble Polymers, Glyndwr UniversityWrexhamLL11 2AWUKSearch for other works by this author on:
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Review of the Physicochemical Properties and Structural Characteristics of Psyllium and its Relative Bioactivityp79-89ByShao-Ping Nie;Shao-Ping NieState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047ChinaSearch for other works by this author on:Jun-Yi Yin;Jun-Yi YinState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047ChinaSearch for other works by this author on:Dan-Fei Hang;Dan-Fei HangState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047ChinaSearch for other works by this author on:Ming-Yong XieMing-Yong XieState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047ChinaSearch for other works by this author on:
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Flaxseed Kernel Dietary Fibre: Partial Structure and Physicochemical Characterisationp90-99ByHuihuang Ding;Huihuang DingDepartment of Food Science, University of GuelphGuelphN1G 2W1CanadaGuelph Food Research Centre, Agriculture and Agri-Food CanadaGuelphN1G 5C9CanadaSearch for other works by this author on:Steve W. Cui;Steve W. CuiDepartment of Food Science, University of GuelphGuelphN1G 2W1CanadaGuelph Food Research Centre, Agriculture and Agri-Food CanadaGuelphN1G 5C9CanadaSearch for other works by this author on:Qi Wang;Qi WangGuelph Food Research Centre, Agriculture and Agri-Food CanadaGuelphN1G 5C9CanadaSearch for other works by this author on:Jie Chen;Jie ChenState Key Laboratory of Food Science and Technology, Jiangnan UniversityWuxi214122ChinaSearch for other works by this author on:Nam Fong Han;Nam Fong HanNatunola Health Inc.OttawaK2E 7T8CanadaSearch for other works by this author on:H. Douglas GoffH. Douglas GoffDepartment of Food Science, University of GuelphGuelphN1G 2W1CanadaSearch for other works by this author on:
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The Effects of Ultrasound on the Extraction, Physicochemical Properties and Antioxidant Activities of Polysaccharide From Ganoderma Atrump100-108ByHui Zhang;Hui ZhangState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047China[email protected]Search for other works by this author on:Shao-ping Nie;Shao-ping NieState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047China[email protected]Search for other works by this author on:Ming-yong XieMing-yong XieState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang330047China[email protected]Search for other works by this author on:
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Optimization of Ultrasound-Assisted Extraction of Konjac Flour From Amorphophallus Muelleri Blumep109-122BySimon Bambang Widjanarko;Simon Bambang WidjanarkoFaculty of Agricultural Technology, Brawijaya UniversityMalang, Jalan VeteranMalang65145JawaTimur, IndonesiaSearch for other works by this author on:Anni Faridah;Anni FaridahFaculty of Engineering, Padang State UniversityPadang, Jalan Prof. Dr. Hamka Air TawarPadang-Sumatera BaratIndonesiaSearch for other works by this author on:Aji SutrisnoAji SutrisnoFaculty of Agricultural Technology, Brawijaya UniversityMalang, Jalan VeteranMalang65145JawaTimur, IndonesiaSearch for other works by this author on:
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Solution Properties of Brachystegia Eurycoma Seed Polysaccharidep123-138ByLouis M. Nwokocha;Louis M. NwokochaDepartment of Chemistry, University of IbadanIbadanNigeriaSearch for other works by this author on:Peter A. WilliamsPeter A. WilliamsCenter for Water Soluble Polymers, Glyndwr UniversityWrexham, North WalesLL 11 2AWUKSearch for other works by this author on:
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Studies on Pomelo Pectin: Characterisation and Rheological Propertiesp139-146ByJ. Krongsin;J. KrongsinNational Metal and Materials Technology Center114 Thailand Science Park, Paholyothin Road, Khlong Nueng, Khlong LuangPathumthani12120ThailandSearch for other works by this author on:P. Methacanon;P. MethacanonNational Metal and Materials Technology Center114 Thailand Science Park, Paholyothin Road, Khlong Nueng, Khlong LuangPathumthani12120ThailandSearch for other works by this author on:C. Gamonpilas;C. GamonpilasNational Metal and Materials Technology Center114 Thailand Science Park, Paholyothin Road, Khlong Nueng, Khlong LuangPathumthani12120ThailandSearch for other works by this author on:S. M. GohS. M. GohCurtin University SarawakCDT 25098009Miri, SarawakMalaysiaSearch for other works by this author on:
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Influence of Storage on the Water Binding of Pectin: Determination by DSCp147-154ByU. Einhorn-Stoll;U. Einhorn-StollTechnische Universität Berlin, Department of Food Technology and Food Material ScienceKönigin-Luise-Strasse 22D-14195BerlinSearch for other works by this author on:C. Prinz;C. PrinzFederal Institute for Material Research and Testing1.3 Structure Analysis, Richard-Willstätter-Str. 11D-12489BerlinGermanySearch for other works by this author on:S. DruschS. DruschTechnische Universität Berlin, Department of Food Technology and Food Material ScienceKönigin-Luise-Strasse 22D-14195BerlinSearch for other works by this author on:
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Effects of Ball Milling on the Properties of Colored Rice Branp155-163ByHsi-Mei Lai;Hsi-Mei LaiDepartment of Agricultural Chemistry, National Taiwan UniversityNo. 1, Sec. 4, Roosevelt RoadTaipei10617TaiwanSearch for other works by this author on:Yu-Ping HuangYu-Ping HuangDepartment of Agricultural Chemistry, National Taiwan UniversityNo. 1, Sec. 4, Roosevelt RoadTaipei10617TaiwanSearch for other works by this author on:
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Thickening Properties of Corn Fiber Gum With Other Carbohydrate Polymersp165-175ByMadhav P. Yadav;Madhav P. YadavEastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture600 E. Mermaid LaneWyndmoorPA 19038USASearch for other works by this author on:Tu Luan;Tu LuanAdvanced Rheology Institute, Department of Polymer Science and Engineering, Shanghai Jiao Tong UniversityShanghai200240ChinaSearch for other works by this author on:Lijiao Wu;Lijiao WuAdvanced Rheology Institute, Department of Polymer Science and Engineering, Shanghai Jiao Tong UniversityShanghai200240ChinaSearch for other works by this author on:Hongbin ZhangHongbin ZhangAdvanced Rheology Institute, Department of Polymer Science and Engineering, Shanghai Jiao Tong UniversityShanghai200240ChinaSearch for other works by this author on:
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Non-Linear Dynamic Viscoelasticity of Xanthan Gum Solutionsp176-183ByJ. A. Carmona;J. A. CarmonaDepartamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química41012SevillaSpainSearch for other works by this author on:P. Ramírez;P. RamírezDepartamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química41012SevillaSpainSearch for other works by this author on:N. Calero;N. CaleroDepartamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química41012SevillaSpainSearch for other works by this author on:M. C. García;M. C. GarcíaDepartamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química41012SevillaSpainSearch for other works by this author on:J. MuñozJ. MuñozDepartamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química41012SevillaSpainSearch for other works by this author on:
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Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)p184-189ByAgoub A. Agoub;Agoub A. AgoubDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:Edwin R. Morris;Edwin R. MorrisDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:Xuehai XieXuehai XieDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:
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Properties of Weak LMA-Pectin- and Alginate- Gelsp190-196ByJoop de VriesJoop de VriesCSM Bakery Supplies Europe, Innovation Centre Sweet IngredientsFruitlaan 24, NL−4462 EP Goesthe NetherlandsSearch for other works by this author on:
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Rheological Effects of Different Interactions in Kappa-carrageenan/Locust Bean Gum/Konjac Glucomamman Gelsp197-204ByT. Brenner;T. BrennerGraduate School of Human Life Science, Osaka City University3-3-138 Sugimoto, SumiyoshiOsaka558-8585JapanSearch for other works by this author on:K. NishinariK. NishinariGraduate School of Human Life Science, Osaka City University3-3-138 Sugimoto, SumiyoshiOsaka558-8585JapanSearch for other works by this author on:
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Phase Separation and Gel Formation in Kinetically-Trapped Guar Gum/Acid Milk Gelsp205-213ByA. Rohart;A. RohartAgroParisTech, UMR1145 Ingénierie Procédés AlimentsF- 91300MassyINRA, UMR1145 Ingénierie Procédés AlimentsF- 91300MassyCNAM, UMR1145 Ingénierie Procédés AlimentsF- 75003ParisSearch for other works by this author on:C. MichonC. MichonAgroParisTech, UMR1145 Ingénierie Procédés AlimentsF- 91300MassyINRA, UMR1145 Ingénierie Procédés AlimentsF- 91300MassyCNAM, UMR1145 Ingénierie Procédés AlimentsF- 75003ParisSearch for other works by this author on:
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Compression Test of Food Gels on an Artificial Tongue and its Comparison with Sensory Testsp214-219BySayaka Ishihara;Sayaka IshiharaSan-Ei Gen F.F.I., Inc.1-1-11 Sanwa-choToyonaka, Osaka561-8588JapanSearch for other works by this author on:Mai Isono;Mai IsonoSan-Ei Gen F.F.I., Inc.1-1-11 Sanwa-choToyonaka, Osaka561-8588JapanSearch for other works by this author on:Satomi Nakao;Satomi NakaoSan-Ei Gen F.F.I., Inc.1-1-11 Sanwa-choToyonaka, Osaka561-8588JapanSearch for other works by this author on:Makoto Nakauma;Makoto NakaumaSan-Ei Gen F.F.I., Inc.1-1-11 Sanwa-choToyonaka, Osaka561-8588JapanSearch for other works by this author on:Takahiro Funami;Takahiro FunamiSan-Ei Gen F.F.I., Inc.1-1-11 Sanwa-choToyonaka, Osaka561-8588JapanSearch for other works by this author on:Kazuhiro Hori;Kazuhiro HoriNiigata University Graduate School of Medical and Dental Sciences2-5274 Gakkocho-doriChuo-ku, Niigata951-8514JapanSearch for other works by this author on:Takahiro Ono;Takahiro OnoOsaka University Graduate School of Dentistry1-8 Yamada-OkaSuita, Osaka565-0871JapanSearch for other works by this author on:Kaoru Kohyama;Kaoru KohyamaNational Food Research Institute, National Agriculture and Food Research Organization2-1-12 KannondaiTsukuba, Ibaraki305-8642JapanSearch for other works by this author on:Katsuyoshi NishinariKatsuyoshi NishinariGlyn O. Phillips Hydrocolloid Research Center, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of TechnologyWuhan430068ChinaSearch for other works by this author on:
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Protein Stabilised Submicron Emulsionsp221-229ByJ. J. O'Sullivan;J. J. O'SullivanCentre for Formulation Engineering, School of Chemical Engineering, University of BirminghamBirminghamB15 2TTUKSearch for other works by this author on:R. Pichot;R. PichotCentre for Formulation Engineering, School of Chemical Engineering, University of BirminghamBirminghamB15 2TTUKSearch for other works by this author on:I. T. NortonI. T. NortonCentre for Formulation Engineering, School of Chemical Engineering, University of BirminghamBirminghamB15 2TTUKSearch for other works by this author on:
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The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foodsp230-237ByF. A. Husband;F. A. HusbandInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:M. J. Ridout;M. J. RidoutInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:P. S. Clegg;P. S. CleggSchool of Physics & Astronomy, University of EdinburghMayfield RoadEdinburghEH9 3JZUKSearch for other works by this author on:M. Hermes;M. HermesSchool of Physics & Astronomy, University of EdinburghMayfield RoadEdinburghEH9 3JZUKSearch for other works by this author on:J. Forth;J. ForthSchool of Physics & Astronomy, University of EdinburghMayfield RoadEdinburghEH9 3JZUKSearch for other works by this author on:W. C. K. Poon;W. C. K. PoonSchool of Physics & Astronomy, University of EdinburghMayfield RoadEdinburghEH9 3JZUKSearch for other works by this author on:P. J. WildeP. J. WildeInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:
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Okra Extracts as Emulsifiers for Acidic Emulsionsp238-244ByK. Alba;K. AlbaDepartment of Chemical and Biological Sciences, University of HuddersfieldQueensgateHuddersfieldHD1 3DHUKSearch for other works by this author on:V. Kontogiorgos;V. KontogiorgosDepartment of Chemical and Biological Sciences, University of HuddersfieldQueensgateHuddersfieldHD1 3DHUKSearch for other works by this author on:N. Georgiadis;N. GeorgiadisDepartment of Food Technology, ATEI of Thessaloniki57400ThessalonikiGreeceSearch for other works by this author on:C. RitzoulisC. RitzoulisDepartment of Food Technology, ATEI of Thessaloniki57400ThessalonikiGreeceSearch for other works by this author on:
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Functional Properties of Hydrophobically Modified Inulinp245-251ByS. Kokubun;S. KokubunCentre for Water Soluble Polymers, Glyndwr UniversityPlas Coch, Mold RoadWrexhamLL11 2AWU.K.Search for other works by this author on:I. Ratcliffe;I. RatcliffeCentre for Water Soluble Polymers, Glyndwr UniversityPlas Coch, Mold RoadWrexhamLL11 2AWU.K.Search for other works by this author on:P. A. WilliamsP. A. WilliamsCentre for Water Soluble Polymers, Glyndwr UniversityPlas Coch, Mold RoadWrexhamLL11 2AWU.K.Search for other works by this author on:
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Stabilisation of Foams By Whey Protein Gel Particlesp252-260ByA. Lazidis;A. LazidisChemical Engineering Department, University of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:R. D. Hancocks;R. D. HancocksChemical Engineering Department, University of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:F. Spyropoulos;F. SpyropoulosChemical Engineering Department, University of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:M. Kreuß;M. KreußNestlé Product Technology Centre3510KonolfingenSwitzerlandSearch for other works by this author on:R. Berrocal;R. BerrocalNestlé Product Technology Centre3510KonolfingenSwitzerlandSearch for other works by this author on:I. T. NortonI. T. NortonChemical Engineering Department, University of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:
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Ethocel™ for Oil Structuring in Food Applicationsp261-262ByBritta Hübner-Keese;Britta Hübner-KeeseDow Pharma and Food SolutionsAugust-Wolff-Str.1329699BomlitzGermanySearch for other works by this author on:Roja ErgunRoja ErgunDow Pharma and Food Solutions, Larkin LaboratoriesMidland MI 48674USASearch for other works by this author on:
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Use of Polysaccharides as Stabilisers for Specialized Oxygen Cocktailsp263-270ByN. PtichkinaN. PtichkinaSearch for other works by this author on:
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Hydrocolloids as Edible or Active Packaging Materialsp271-286ByF. DebeaufortF. DebeaufortUniversity of Burgundy/AgrosupDijon, Food Engineering and Microbiology lab - UMR PAM-PAPC1esplanade ErasmeF-21000DijonFranceSearch for other works by this author on:
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Design of Colloidal Foods for Healthier Dietsp287-302ByAntonio Sullo;Antonio SulloCentre for Formulation Engineering, Chemical Engineering, University of BirminghamBirminghamUKSearch for other works by this author on:Richard L. Watson;Richard L. WatsonCentre for Formulation Engineering, Chemical Engineering, University of BirminghamBirminghamUKSearch for other works by this author on:Ian T. NortonIan T. NortonCentre for Formulation Engineering, Chemical Engineering, University of BirminghamBirminghamUKSearch for other works by this author on:
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Polysaccharides From Dendrobium Officinal, Cordyceps Sinensis and Ganoderma: Structures and Bioactivitiesp303-318ByQingbin Guo;Qingbin GuoGuelph Food Research Centre, Agriculture and Agri-Food CanadaGuelph, OntarioN1G 5C9CanadaSearch for other works by this author on:Steve W. CuiSteve W. CuiGuelph Food Research Centre, Agriculture and Agri-Food CanadaGuelph, OntarioN1G 5C9CanadaSearch for other works by this author on:
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Rheological Behaviour of Maize β-Glucan and its Application as a Fat Replacer in Baked Goodsp318-327ByG. O. Sampson;G. O. SampsonDepartment of Food Science and Technology.Search for other works by this author on:A. Y. Tetteh;A. Y. TettehDepartment of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and TechnologyKumasiSearch for other works by this author on:J. H. OldhamJ. H. OldhamDepartment of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and TechnologyKumasiSearch for other works by this author on:
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Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestionp328-333ByH. Fabek;H. FabekDepartment of Food Science, University of GuelphGuelph, OntarioCanadaSearch for other works by this author on:H. D. GoffH. D. GoffDepartment of Food Science, University of GuelphGuelph, OntarioCanadaSearch for other works by this author on:
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Interactions Between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsionsp334-341ByA. Torcello-Gómez;A. Torcello-GómezDivision of Food Sciences, School of Biosciences, University of NottinghamSutton Bonington CampusLoughboroughLE12 5RDUnited KingdomSearch for other works by this author on:J. Maldonado-Valderrama;J. Maldonado-ValderramaBiocolloid and Fluid Physics Group, Department of Applied Physics, University of GranadaAv. Fuentenueva S/N18071GranadaSpainSearch for other works by this author on:A. B. Jódar-Reyes;A. B. Jódar-ReyesBiocolloid and Fluid Physics Group, Department of Applied Physics, University of GranadaAv. Fuentenueva S/N18071GranadaSpainSearch for other works by this author on:T. J. FosterT. J. FosterDivision of Food Sciences, School of Biosciences, University of NottinghamSutton Bonington CampusLoughboroughLE12 5RDUnited KingdomSearch for other works by this author on:
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Interactions Between Hydrocolloids and Bile Salts During Human Digestion of Emulsionsp342-349ByC. Fernández Fraguas;C. Fernández FraguasInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:N. C. Woodward;N. C. WoodwardInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:A. P. Gunning;A. P. GunningInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:P. J. WildeP. J. WildeInstitute of Food ResearchNorwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:
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Synergistic Roles of Alginates and α-Glucans in Gastric Raft Formulationsp350-358ByM. Tang;M. TangGlycologic Ltd70 Cowcaddens RoadGlasgowG4 0BAUKSearch for other works by this author on:B. J. McGhee;B. J. McGheeGlycologic Ltd70 Cowcaddens RoadGlasgowG4 0BAUKSearch for other works by this author on:R. F. TesterR. F. TesterGlycologic Ltd70 Cowcaddens RoadGlasgowG4 0BAUKSearch for other works by this author on:
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Comparison of Two Tests Used for the Classification of Food Thickeners in the Management of Dysphagia.p359-368ByClaire de Saint-Aubert;Claire de Saint-AubertDuPont Nutrition Biosciences ApS Edwin Rahrs Vej 38DK-8220BrabrandDenmarkSearch for other works by this author on:Graham Sworn;Graham SwornDuPont, Danisco France SAS20 rue Brunel75017ParisFranceSearch for other works by this author on:Jun KayashitaJun KayashitaPrefectural University of Hiroshima, faculty of Human Culture and Science, Department of Health Sciences1-1-71 Ujina-HigashiMinami-Ku, Hiroshima City734-8558JapanSearch for other works by this author on:
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Investigation of Physico-Chemical Properties of Gelatin Matrices in Correlation with Dissolution Studiesp369-376ByMagnus N. Hattrem;Magnus N. HattremDepartment of Biotechnology, Norwegian University of Science and Technology (NTNU)N-7491TrondheimNorwaySearch for other works by this author on:Silje Molnes;Silje MolnesDepartment of Biotechnology, Norwegian University of Science and Technology (NTNU)N-7491TrondheimNorwaySearch for other works by this author on:Kurt I. DragetKurt I. DragetDepartment of Biotechnology, Norwegian University of Science and Technology (NTNU)N-7491TrondheimNorwaySearch for other works by this author on:
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Development of a Dairy Dessert with Functional Propertiesp377-382ByY. A. Plekhanova;Y. A. PlekhanovaSaratov State Agrarian University named after N.I. VavilovSaratovRussiaSearch for other works by this author on:A. V. Bannikova;A. V. BannikovaSaratov State Agrarian University named after N.I. VavilovSaratovRussiaSearch for other works by this author on:N. M. PtichkinaN. M. PtichkinaSaratov State Agrarian University named after N.I. VavilovSaratovRussiaSearch for other works by this author on:
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