Latest Articles of Food Hydrocolloids


Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process 10.1016/j.foodhyd.2018.04.008 2018-04-03 This study investigates the preparation and characterization of a protein isolate extracted from European eel (Anguilla anguilla) and its ability to generate protein gel. European eel protein isolate (EPI) was extracted from European eel muscle by a pH-shifti...
High Internal Phase Emulsions Stabilized by Starch Nanocrystals 10.1016/j.foodhyd.2018.04.006 2018-04-03 There is increasing interest in the development of Pickering emulsions stabilized by food grade (nano) particles, due to their promising applications in food formulations. The work reports for the first time that starch nanocrystals (SNCs) prepared by sulfuri...
Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization 10.1016/j.foodhyd.2018.04.005 2018-04-03 In the present paper the effect of pH and salts on microstructural and viscoelastic properties of lemon peel acid insoluble fiber residue (AR) suspensions upon mild and intense shearing was investigated. To this aim, AR suspensions were adjusted to a pH of 2....
Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling 10.1016/j.foodhyd.2018.03.051 2018-04-03 Rice starch was modified in a planetary mill. The effects of milling energy (E) on physicochemical and functional properties were investigated. Particle size, crystallinity degree and gelatinization enthalpy were reduced with the increase of milling energy. T...
Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins 10.1016/j.foodhyd.2018.04.004 2018-04-03 Emulsions stabilized by surface active particles are becoming an attractive alternative to conventional surfactant-stabilized emulsions. Biobased, environmentally friendly, and edible particles are particularly interesting for applications in foods, agricultu...
Microencapsulation of caffeine loaded in polysaccharide based delivery systems 10.1016/j.foodhyd.2018.04.001 2018-04-02 Encapsulation of caffeine in different polysaccharide materials (β-glucan, resistant starch, and β-cyclodextrin) by freeze drying technique to form caffeine loaded microparticles and determine their morphological, structural, and steady release behavior in si...
Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils 10.1016/j.foodhyd.2018.03.033 2018-04-02 Mixtures of protein based fibrils and bacterial cellulose based microfibrils (BC) were investigated for macroscopic stability, rheology and microstructure, prepared under different conditions. The protein based fibrils are obtained after prolonged heating of ...
Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication 10.1016/j.foodhyd.2018.03.052 2018-03-31 Gelatins from golden carp skin pretreated using different acids (acetic acid and sulfuric acid + acetic acid), with and without prior-ultrasonication, extracted at 55 ºC for 3 and 6 h, were characterized. Different extraction efficiency and gelatin properties...
Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy 10.1016/j.foodhyd.2018.03.050 2018-03-31 Amylose is well known to form inclusion complexes with various small molecules including fatty acids. In this study, we prepared amylose inclusion complexes with stearic acid derived spin probes and demonstrated the electron paramagnetic resonance (EPR) spect...
Use of seaweed and filamentous fungus derived polysaccharides in the development of alginate-chitosan edible films containing fucoidan: study of moisture sorption, polyphenol release and antioxidant properties 10.1016/j.foodhyd.2018.03.056 2018-03-31 Alginate and fucoidan extracted from the brown macroalga Sargassum latifolium and chitosan derived from the filamentous fungus Aspergillus niger were used for the development of edible films with natural antioxidant properties. The incorporation of fucoidan a...

Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process

10.1016/j.foodhyd.2018.04.008

2018-04-03

This study investigates the preparation and characterization of a protein isolate extracted from European eel (Anguilla anguilla) and its ability to generate protein gel. European eel protein isolate (EPI) was extracted from European eel muscle by a pH-shifti...

High Internal Phase Emulsions Stabilized by Starch Nanocrystals

10.1016/j.foodhyd.2018.04.006

2018-04-03

There is increasing interest in the development of Pickering emulsions stabilized by food grade (nano) particles, due to their promising applications in food formulations. The work reports for the first time that starch nanocrystals (SNCs) prepared by sulfuri...

Effect of pH and salts on microstructure and viscoelastic properties of lemon peel acid insoluble fiber suspensions upon high pressure homogenization

10.1016/j.foodhyd.2018.04.005

2018-04-03

In the present paper the effect of pH and salts on microstructural and viscoelastic properties of lemon peel acid insoluble fiber residue (AR) suspensions upon mild and intense shearing was investigated. To this aim, AR suspensions were adjusted to a pH of 2....

Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling

10.1016/j.foodhyd.2018.03.051

2018-04-03

Rice starch was modified in a planetary mill. The effects of milling energy (E) on physicochemical and functional properties were investigated. Particle size, crystallinity degree and gelatinization enthalpy were reduced with the increase of milling energy. T...

Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins

10.1016/j.foodhyd.2018.04.004

2018-04-03

Emulsions stabilized by surface active particles are becoming an attractive alternative to conventional surfactant-stabilized emulsions. Biobased, environmentally friendly, and edible particles are particularly interesting for applications in foods, agricultu...

Microencapsulation of caffeine loaded in polysaccharide based delivery systems

10.1016/j.foodhyd.2018.04.001

2018-04-02

Encapsulation of caffeine in different polysaccharide materials (β-glucan, resistant starch, and β-cyclodextrin) by freeze drying technique to form caffeine loaded microparticles and determine their morphological, structural, and steady release behavior in si...

Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils

10.1016/j.foodhyd.2018.03.033

2018-04-02

Mixtures of protein based fibrils and bacterial cellulose based microfibrils (BC) were investigated for macroscopic stability, rheology and microstructure, prepared under different conditions. The protein based fibrils are obtained after prolonged heating of ...

Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication

10.1016/j.foodhyd.2018.03.052

2018-03-31

Gelatins from golden carp skin pretreated using different acids (acetic acid and sulfuric acid + acetic acid), with and without prior-ultrasonication, extracted at 55 ºC for 3 and 6 h, were characterized. Different extraction efficiency and gelatin properties...

Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy

10.1016/j.foodhyd.2018.03.050

2018-03-31

Amylose is well known to form inclusion complexes with various small molecules including fatty acids. In this study, we prepared amylose inclusion complexes with stearic acid derived spin probes and demonstrated the electron paramagnetic resonance (EPR) spect...

Use of seaweed and filamentous fungus derived polysaccharides in the development of alginate-chitosan edible films containing fucoidan: study of moisture sorption, polyphenol release and antioxidant properties

10.1016/j.foodhyd.2018.03.056

2018-03-31

Alginate and fucoidan extracted from the brown macroalga Sargassum latifolium and chitosan derived from the filamentous fungus Aspergillus niger were used for the development of edible films with natural antioxidant properties. The incorporation of fucoidan a...