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Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
Edited by
Glyn Phillips
Glyn Phillips
Phillips Hydrocolloids Research Ltd, UK
Search for other works by this author on:
Hardback ISBN:
978-1-78262-327-4
PDF ISBN:
978-1-78262-383-0
Special Collection:
2016 ebook collection
No. of Pages:
352
Published online:
29 Mar 2016
Published in print:
14 Apr 2016
About this book
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.
Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.
Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions, The Royal Society of Chemistry, 2016.
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Digital access
$175.00
Print format
Gums and Stabilisers for the Food Industry 18
$175.00
Table of contents
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Investigation of Pectin-Water Interactions: A Practical Approachp1-12ByU. Einhorn-Stoll;U. Einhorn-StollDepartment of Food Technology and Food Material Science, Technische Universität BerlinKönigin-Luise-Straße 22, D-14195BerlinSearch for other works by this author on:E. Vasileva;E. VasilevaDepartment of Food Technology and Food Material Science, Technische Universität BerlinKönigin-Luise-Straße 22, D-14195BerlinSearch for other works by this author on:T. Hecht;T. HechtDepartment of Food Technology and Food Material Science, Technische Universität BerlinKönigin-Luise-Straße 22, D-14195BerlinSearch for other works by this author on:S. DruschS. DruschDepartment of Food Technology and Food Material Science, Technische Universität BerlinKönigin-Luise-Straße 22, D-14195BerlinSearch for other works by this author on:
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Structural and Molecular Properties of Condensed Globular Proteins from High Pressure Perspectivesp13-22BySobhan Savadkoohi;Sobhan SavadkoohiSchool of Applied Sciences, RMIT UniversityMelbourneAustraliaSearch for other works by this author on:Anna Bannikova;Anna BannikovaSchool of Applied Sciences, RMIT UniversityMelbourneAustraliaSearch for other works by this author on:Stefan KasapisStefan KasapisSchool of Applied Sciences, RMIT UniversityMelbourneAustraliaSearch for other works by this author on:
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Pectic Polysaccharides from Pumpkin Fruitp23-36ByG. D. Strahan;G. D. StrahanEastern Regional Research Centre ARS USDA 600 East Mermaid LaneWyndmoor 19038 PAUSASearch for other works by this author on:M. L. Fishman;M. L. FishmanEastern Regional Research Centre ARS USDA 600 East Mermaid LaneWyndmoor 19038 PAUSASearch for other works by this author on:L. S. LiuL. S. LiuEastern Regional Research Centre ARS USDA 600 East Mermaid LaneWyndmoor 19038 PAUSASearch for other works by this author on:
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Physico-Chemical Properties of the Gelling Galactans from the Red Alga Chondrus Elatusp37-46ByM. Saluri;M. SaluriInstitute of Mathematics and Natural Sciences, Tallinn UniversityNarva mnt29, 10120TallinnEstoniaSearch for other works by this author on:D. Fujita;D. FujitaDepartment of Marine Biosciences, Tokyo University of Marine Science and Technology4-5-7 Konan, Minato-ku108-8477 TokyoJapanSearch for other works by this author on:R. TuvikeneR. TuvikeneInstitute of Mathematics and Natural Sciences, Tallinn UniversityNarva mnt29, 10120TallinnEstoniaSearch for other works by this author on:
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Gelation of Iota/Kappa Carrageenan Mixturesp47-55ByLei Du;Lei DuGraduate School of Marine Science and Technology, Tokyo University of Marine Science and TechnologyKonan 4-5-7, MinatoTokyo 1088477JapanSearch for other works by this author on:Tom Brenner;Tom BrennerGraduate School of Marine Science and Technology, Tokyo University of Marine Science and TechnologyKonan 4-5-7, MinatoTokyo 1088477JapanSearch for other works by this author on:Jingli Xie;Jingli XieDepartment of Food Science and Technology, East China University of Science and TechnologyNo.130, Meilong Road, Xuhui DistrictShanghai 200237ChinaSearch for other works by this author on:Zhijing Liu;Zhijing LiuDepartment of Food Science and Technology, East China University of Science and TechnologyNo.130, Meilong Road, Xuhui DistrictShanghai 200237ChinaSearch for other works by this author on:Shuyun Wang;Shuyun WangDepartment of Food Science and Technology, East China University of Science and TechnologyNo.130, Meilong Road, Xuhui DistrictShanghai 200237ChinaSearch for other works by this author on:Shingo MatsukawaShingo MatsukawaGraduate School of Marine Science and Technology, Tokyo University of Marine Science and TechnologyKonan 4-5-7, MinatoTokyo 1088477JapanSearch for other works by this author on:
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Purification and Biochemical Properties of Type I Collagen from Quail Feet (Coturnix Japonica)p56-64ByM. Yousefi;M. YousefiFood Technology Program, School of Industrial Technology, Universiti Sains Malaysia11800PenangMalaysia[email protected]Search for other works by this author on:F. Ariffin;F. AriffinFood Technology Program, School of Industrial Technology, Universiti Sains Malaysia11800PenangMalaysia[email protected]Search for other works by this author on:N. HudaN. HudaFood Technology Program, School of Industrial Technology, Universiti Sains Malaysia11800PenangMalaysia[email protected]Search for other works by this author on:
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Physicochemical, Thermal and Rheological Characteristics of a Novel Mucilage from Chia Seed (Salvia Hispanica)p65-75ByY. P. Timilsena;Y. P. TimilsenaSchool of Applied Sciences, RMIT UniversityMelbourne VIC 3000AustraliaCSIRO Manufacturing FlagshipClayton SouthVIC 3169AustraliaSearch for other works by this author on:R. Adhikari;R. AdhikariCSIRO Manufacturing FlagshipClayton SouthVIC 3169AustraliaSearch for other works by this author on:S. Kasapis;S. KasapisSchool of Applied Sciences, RMIT UniversityMelbourne VIC 3000AustraliaSearch for other works by this author on:B. AdhikariB. AdhikariSchool of Applied Sciences, RMIT UniversityMelbourne VIC 3000AustraliaSearch for other works by this author on:
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Studies of Molecular Interactions between β-Lactoglobulin and Sugar Beet Pectin at Neutral pH by High Performance Size Exclusion Chromatographyp76-86ByP. X. Qi;P. X. QiDairy and Functional Foods Research Unit, Eastern Regional ResearchCenter, Agricultural Research Service, U.S. Department of Agriculture600 E. Mermaid LaneWyndmoorPA 19038USASearch for other works by this author on:H. K. Chau;H. K. ChauDairy and Functional Foods Research Unit, Eastern Regional ResearchCenter, Agricultural Research Service, U.S. Department of Agriculture600 E. Mermaid LaneWyndmoorPA 19038USASearch for other works by this author on:M. L. Fishman;M. L. FishmanDairy and Functional Foods Research Unit, Eastern Regional ResearchCenter, Agricultural Research Service, U.S. Department of Agriculture600 E. Mermaid LaneWyndmoorPA 19038USASearch for other works by this author on:E. D. Wickham;E. D. WickhamDairy and Functional Foods Research Unit, Eastern Regional ResearchCenter, Agricultural Research Service, U.S. Department of Agriculture600 E. Mermaid LaneWyndmoorPA 19038USASearch for other works by this author on:A. T. Hotchkiss Jr.A. T. Hotchkiss Jr.Dairy and Functional Foods Research Unit, Eastern Regional ResearchCenter, Agricultural Research Service, U.S. Department of Agriculture600 E. Mermaid LaneWyndmoorPA 19038USASearch for other works by this author on:
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Novel Ultrasonic Emulsification Technologiesp87-98ByJJ O’Sullivan;JJ O’SullivanSchool of Chemical Engineering, University of BirminghamBirminghamB15 2TTUKSearch for other works by this author on:IT NortonIT NortonSchool of Chemical Engineering, University of BirminghamBirminghamB15 2TTUKSearch for other works by this author on:
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Barley Hulls and Straw Constituents and Emulsifying Properties of Their Hemicellulosesp99-109ByM. P. Yadav;M. P. YadavEastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture600 East Mermaid LaneWyndmoorPA 19038[email protected]Search for other works by this author on:K. B. HicksK. B. HicksEastern Regional Research Center, Agricultural Research Service, U. S. Department of Agriculture600 East Mermaid LaneWyndmoorPA 19038[email protected]Search for other works by this author on:
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Coarsening Mechanisms of Alkane-in-Water Okra Pectin Stabilized Emulsionsp110-114ByK. Alba;K. AlbaDepartment of Biological Sciences, University of HuddersfieldQueensgate, Huddersfield HD1 3DHUKSearch for other works by this author on:V. KontogiorgosV. KontogiorgosDepartment of Biological Sciences, University of HuddersfieldQueensgate, Huddersfield HD1 3DHUKSearch for other works by this author on:
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Polyelectrolyte Properties of Citrus Pectins and Their Influence on Oil-in-Water Emulsionsp115-122ByU. S. Schmidt;U. S. SchmidtInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of TechnologyD-76131 KarlsruheGermanySearch for other works by this author on:H. P. SchuchmannH. P. SchuchmannInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of TechnologyD-76131 KarlsruheGermanySearch for other works by this author on:
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Synthesis, Characterisation and Properties of Novel Biosurfactants Based on Hydrophobically-Modified Inulinsp123-134ByM. Evans;M. EvansCentre for Water Soluble Polymers, Glyndwr UniversityWrexhamLL11 2AWUKSearch for other works by this author on:L. Han;L. HanCentre for Water Soluble Polymers, Glyndwr UniversityWrexhamLL11 2AWUKSearch 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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Upgrading Food Processing Side Streamsp135-147ByAfroditi Chatzifragkou;Afroditi ChatzifragkouDepartment of Food and Nutritional Sciences, University of ReadingRG6 6AP, ReadingUKSearch for other works by this author on:Parvathy Chandran Prabhakumari;Parvathy Chandran PrabhakumariDepartment of Food and Nutritional Sciences, University of ReadingRG6 6AP, ReadingUKSearch for other works by this author on:Dimitrios CharalampopoulosDimitrios CharalampopoulosDepartment of Food and Nutritional Sciences, University of ReadingRG6 6AP, ReadingUKSearch for other works by this author on:
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Investigation of Casein Micro-Particles in Casein/Pectin Blend Filmp148-153ByYu Zhuang;Yu ZhuangChair of Food Process Engineering and Dairy Technology, Technische Unversität München85354, Freising-WeihenstephanGermanySearch for other works by this author on:Julia Sterr;Julia SterrChair of Food Packaging Technology, Technische Universität München85354, FreisingGermanySearch for other works by this author on:Ulrich Kulozik;Ulrich KulozikResearch Centre for Nutrition and Food Science (ZIEL) – Section Technology, Technische Universität München85354, Freising-WeihenstephanGermanySearch for other works by this author on:Ronald GebhardtRonald GebhardtChair of Food Process Engineering and Dairy Technology, Technische Unversität München85354, Freising-WeihenstephanGermanySearch for other works by this author on:
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Release Mechanism of Essential Fatty Acids in Polysaccharide Matrices Undergoing Glass Transitionp155-165ByV. D. Paramita;V. D. ParamitaSchool of Applied Sciences, RMIT UniversityMelbourne, Victoria 3001AustraliaSearch for other works by this author on:A. Bannikova;A. BannikovaSchool of Applied Sciences, RMIT UniversityMelbourne, Victoria 3001AustraliaSearch for other works by this author on:S. KasapisS. KasapisSchool of Applied Sciences, RMIT UniversityMelbourne, Victoria 3001AustraliaSearch for other works by this author on:
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Controlled Release of Water Soluble Vitamins in High-Solid Polysaccharides with Co-Solutesp166-175ByN. Panyoyai;N. PanyoyaiSchool of Applied Sciences, RMIT UniversityCity CampusMelbourneVIC 3001AustraliaSearch for other works by this author on:A. Bannikova;A. BannikovaSchool of Applied Sciences, RMIT UniversityCity CampusMelbourneVIC 3001AustraliaSearch for other works by this author on:D. M. Small;D. M. SmallSchool of Applied Sciences, RMIT UniversityCity CampusMelbourneVIC 3001AustraliaSearch for other works by this author on:S. KasapisS. KasapisSchool of Applied Sciences, RMIT UniversityCity CampusMelbourneVIC 3001AustraliaSearch for other works by this author on:
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Nanoencapsulation of Capsaicin Attenuates the Cytotoxic Effect on Caco-2 Cellsp176-181ByM. Kaiser;M. KaiserInstitute of Plant Biology and Biotechnology (IBBP), Westfälische Wilhelms-Universität MünsterSchlossgarten 3, Münster 48149GermanySearch for other works by this author on:F. Lankamp;F. LankampInstitute of Plant Biology and Biotechnology (IBBP), Westfälische Wilhelms-Universität MünsterSchlossgarten 3, Münster 48149GermanySearch for other works by this author on:F. M. GoycooleaF. M. GoycooleaInstitute of Plant Biology and Biotechnology (IBBP), Westfälische Wilhelms-Universität MünsterSchlossgarten 3, Münster 48149GermanySearch for other works by this author on:
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Role of the Covalent Conjugate (Sodium Caseinate+Maltodextrin) and a Plant Antioxidant in the Protection Against Oxidation of the Composite Food Ingredients, Containing the Equimass Amount of ω-3 and ω-6 Polyunsaturated Fatty Acidsp182-189ByM. G. Semenova;M. G. SemenovaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:A. S. Antipova;A. S. AntipovaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:T. A. Misharina;T. A. MisharinaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:E. S. Alinkina;E. S. AlinkinaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:D. V. Zelikina;D. V. ZelikinaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:E. I. Martirosova;E. I. MartirosovaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:N. P. Palmina;N. P. PalminaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:V. I. Binyukov;V. I. BinyukovN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:E. L. Maltseva;E. L. MaltsevaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:V. V. Kasparov;V. V. KasparovN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:N. S. Ozerova;N. S. OzerovaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:E. A. Shumilina;E. A. ShumilinaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:K. A. Baeva;K. A. BaevaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:N. G. BogdanovaN. G. BogdanovaN. M. Emanuel Institute of Biochemical Physics of Russian Academy of SciencesKosygin str. 4119334 MoscowRussian FederationSearch for other works by this author on:
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Effect of Hydrocolloids on Lowering Blood Glucosep191-208ByHanny M. Boers;Hanny M. BoersUnilever Research & Development VlaardingenThe NetherlandsSearch for other works by this author on:Jack Seijen-ten Hoorn;Jack Seijen-ten HoornUnilever Research & Development VlaardingenThe NetherlandsSearch for other works by this author on:David J. MelaDavid J. MelaUnilever Research & Development VlaardingenThe NetherlandsSearch for other works by this author on:
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The Effects of Soluble Dietary Fibres on Starch Hydrolysis and Sugar Release During Simulated Human Digestionp209-217ByH. 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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Study on Dendrobium Officinale O-Acetyl-Glucomannan (Dendronan): Part VII. The Immunomodulatory and Antioxidant Activityp218-226ByXiao-jun Huang;Xiao-jun HuangState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047China[email protected]Search for other works by this author on:Shao-ping Nie;Shao-ping NieState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047China[email protected]Search for other works by this author on:Hai-lan Cai;Hai-lan CaiState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047China[email protected]Search for other works by this author on:Steve W. Cui;Steve W. CuiState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047China[email protected]Guelph Food Research Centre, Agriculture and Agri-Food Canada93 Stone Road West, Guelph, Ontario, NIG 5C9CanadaSearch for other works by this author on:Ming-yong Xie;Ming-yong XieState Key Laboratory of Food Science and Technology, Nanchang UniversityNanchang 330047China[email protected]Search for other works by this author on:Glyn O. PhillipsGlyn O. PhillipsGlyn O. Phillips Hydrocolloid Research Centre, Glyndŵr UniversityWrexham, LL11 2AWUKPhillips Hydrocolloids Research Ltd.45 Old Bond StreetLondon W1S 4QTUKSearch for other works by this author on:
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Dietary Fibre: More than a Prebioticp227-234ByA. R. Mackie;A. R. MackieInstitute of Food Research, Norwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:B. Bajka;B. BajkaInstitute of Food Research, Norwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:N. RigbyN. RigbyInstitute of Food Research, Norwich Research ParkNorwichNR4 7UAUKSearch for other works by this author on:
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Structural Characterization and In Vitro Fermentation Profiles of Flaxseed Kernel Dietary Fibresp235-244ByHuihuang Ding;Huihuang DingDepartment of Food Science, University of Guelph50 Stone Road E., Guelph, N1G 2W1Canada3Guelph Food Research Centre, Agriculture and Agri-Food Canada93 Stone Road W., Guelph, N1G 5C9CanadaSearch for other works by this author on:Steve W. Cui;Steve W. CuiDepartment of Food Science, University of Guelph50 Stone Road E., Guelph, N1G 2W1Canada3Department of Food Science, University of Guelph50 Stone Road E., Guelph, N1G 2W1Canada3Search for other works by this author on:H. Douglas Goff;H. Douglas GoffDepartment of Food Science, University of Guelph50 Stone Road E., Guelph, N1G 2W1Canada3Search for other works by this author on:Jie Chen;Jie ChenState Key Laboratory of Food Science and Technology, Jiangnan University1800 Lihu Ave., Wuxi, 214122ChinaSearch for other works by this author on:Qi Wang;Qi WangGuelph Food Research Centre, Agriculture and Agri-Food Canada93 Stone Road W., Guelph, N1G 5C9CanadaSearch for other works by this author on:Joshua Gong;Joshua GongGuelph Food Research Centre, Agriculture and Agri-Food Canada93 Stone Road W., Guelph, N1G 5C9CanadaSearch for other works by this author on:Nam Fong HanNam Fong HanNatunola Health Inc.661 St. Lawrence Street, Winchester, K0C 2K0CanadaSearch for other works by this author on:
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Gum Arabic Attenuates the Development of Nephropathy in Type 1 Diabetes Ratp245-255ByH. H. Musa;H. H. MusaFaculty of Medical Laboratory Sciences, University of KhartoumSudanSearch for other works by this author on:A. A. Ahmed;A. A. AhmedInstitute of Molecular Biology, University of NyalaSudanSearch for other works by this author on:J. S. Fedail;J. S. FedailFaculty of Education, University of NyalaSudanSearch for other works by this author on:T. H. Musa;T. H. MusaSchool of Public Health, Southeast UniversityChinaSearch for other works by this author on:A. Z. SifaldinA. Z. SifaldinInstitute of Molecular Biology, University of NyalaSudanSearch for other works by this author on:
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Effect of Gum Arabic on Oxidative Stress Markers in The Liver of High Fat Diet Induced Obesity in Micep256-263ByH. H. Musa;H. H. MusaFaculty of Medical Laboratory Sciences, University of KhartoumSudanSearch for other works by this author on:J. S. Fedail;J. S. FedailFaculty of Education, University of NyalaSudanSearch for other works by this author on:A. A. Ahmed;A. A. AhmedInstitute of Molecular Biology, University of NyalaSudanSearch for other works by this author on:T. H. Musa;T. H. MusaSchool of Public Health, Southeast UniversityChinaSearch for other works by this author on:A. Z. SifaldinA. Z. SifaldinInstitute of Molecular Biology, University of NyalaSudanSearch for other works by this author on:
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Engineering Digestion: Effect of Viscosity & Gastric Secretions on the Absorption of Nutrientsp264-274ByThomas E. Moxon;Thomas E. MoxonUniversity of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:Olga Mihailova;Olga MihailovaUniversity of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:Ourania Gouseti;Ourania GousetiUniversity of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:Peter J. Frye;Peter J. FryeUniversity of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:Serafim BakalisSerafim BakalisUniversity of BirminghamEdgbastonB15 2TTUKSearch for other works by this author on:
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What is Stability?p275-290ByC. RolinC. RolinCP Kelco ApSVed Banen 16, DK-4623 Lille SkensvedDenmarkSearch for other works by this author on:
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Effect of Gums in Microstructure and Rheological Behaviour of Thickened Food Matricesp291-294ByA Moret-Tatay;A Moret-TatayRheology Laboratory. Faculty of Pharmacy. Valencia UniversityAv de Vicent Andrés Estellés s/n 46100. BurjassotSpainSearch for other works by this author on:J Rodríguez-García;J Rodríguez-GarcíaDepartment of Food and Nutritional Sciences, University of ReadingWhiteknights, P.O. Box 226, Reading RG6 6APUnited KingdomSearch for other works by this author on:E Martí-Bonmati;E Martí-BonmatiDepartment of Artificial Nutrition. Hospital General UniversitarioAv Tres Cruces, 2, 46014. ValenciaSpainSearch for other works by this author on:I Hernando;I Hernando4Research Group of Food Microstructure and Chemistry. Department of Food Technology. Universitat Politècnica de ValènciaCamino de Vera s/n 46022. ValenciaSpainSearch for other works by this author on:MJ Hernández-LucasMJ Hernández-LucasRheology Laboratory. Faculty of Pharmacy. Valencia UniversityAv de Vicent Andrés Estellés s/n 46100. BurjassotSpainSearch for other works by this author on:
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Effect of Storage on the Textural Profile of Insoluble Fibre Incorporating UHT Beveragep295-304ByNashi K. Alqahtani;Nashi K. AlqahtaniSchool of Applied Sciences, RMIT UniversityMelbourne, Vic 3001AustraliaSearch for other works by this author on:John Ashton;John AshtonSanitarium Development and Innovation, Sanitarium Health and Wellbeing CompanyCooranbongNSW 2265AustraliaSearch for other works by this author on:Lita Katopo;Lita KatopoSchool of Applied Sciences, RMIT UniversityMelbourne, Vic 3001AustraliaSearch for other works by this author on:Enamul Haque;Enamul HaqueSchool of Applied Sciences, RMIT UniversityMelbourne, Vic 3001AustraliaSearch for other works by this author on:Oliver A. H. Jones;Oliver A. H. JonesSchool of Applied Sciences, RMIT UniversityMelbourne, Vic 3001AustraliaSearch for other works by this author on:Stefan KasapisStefan KasapisSchool of Applied Sciences, RMIT UniversityMelbourne, Vic 3001AustraliaSearch for other works by this author on:
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Segregative Interactions in Single-Phase Mixtures of Gelling (Potato) Maltodextrin with Other Hydrocolloidsp305-312ByA. Hoey;A. HoeyDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:J. T. Ryan;J. T. RyanDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:S. M. Fitzsimons;S. M. FitzsimonsDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:E. R. MorrisE. R. MorrisDepartment of Food and Nutritional Sciences, University College CorkCorkIrelandSearch for other works by this author on:
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Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethersp313-320ByB. Huebner-Keese;B. Huebner-KeeseDow Wolff CellulosicsAugust-Wolff-Str.13, 29699, BomlitzGermanySearch for other works by this author on:J. Guo;J. GuoThe Dow Chemical Company, Larkin LaboratoriesMidland MI 48674USASearch for other works by this author on:R. Adden;R. AddenDow Wolff CellulosicsAugust-Wolff-Str.13, 29699, BomlitzGermanySearch for other works by this author on:M. Devon;M. DevonThe Dow Chemical Company, Larkin LaboratoriesMidland MI 48674USASearch for other works by this author on:M. Knarr;M. KnarrDow Wolff CellulosicsAugust-Wolff-Str.13, 29699, BomlitzGermanySearch for other works by this author on:C. HuettermannC. HuettermannDow Wolff CellulosicsAugust-Wolff-Str.13, 29699, BomlitzGermanySearch for other works by this author on:
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Functional Dairy Protein-Based Aggregates for Designing Food Formulationsp321-330ByC. Schmitt;C. SchmittDepartment of Food Science and Technology, Nestlé Research CenterVers-chez-les-Blanc, CH-1000 Lausanne 26SwitzerlandSearch for other works by this author on:C. Bovay;C. BovayDepartment of Food Science and Technology, Nestlé Research CenterVers-chez-les-Blanc, CH-1000 Lausanne 26SwitzerlandSearch for other works by this author on:E. Kolodziejczyk;E. KolodziejczykDepartment of Analytical Sciences, Nestlé Research CenterVers-chez-les-Blanc, CH-1000 Lausanne 26SwitzerlandSearch for other works by this author on:L. Bovetto;L. BovettoDepartment of Food Science and Technology, Nestlé Research CenterVers-chez-les-Blanc, CH-1000 Lausanne 26SwitzerlandSearch for other works by this author on:L. Donato-CapelL. Donato-CapelDepartment of Project Management and Business Development, Nestlé Research CenterVers-chez-les-Blanc, CH-1000 Lausanne 26SwitzerlandSearch for other works by this author on:
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Gelling Properties of Chestnut Starch-Egg White Protein Mixturep331-344ByL. Liu;L. LiuCollege of Food Science, Southwest University216 Tian Sheng Qiao, BeibeiChongqingPRC[email protected]Search for other works by this author on:L. Mi;L. MiCollege of Food Science, Southwest University216 Tian Sheng Qiao, BeibeiChongqingPRC[email protected]Search for other works by this author on:W. WuW. WuCollege of Food Science, Southwest University216 Tian Sheng Qiao, BeibeiChongqingPRC[email protected]Search for other works by this author on:
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