Journal•ISSN: 0268-005X
Food Hydrocolloids
Elsevier BV
About: Food Hydrocolloids is an academic journal published by Elsevier BV. The journal publishes majorly in the area(s): Chemistry & Starch. It has an ISSN identifier of 0268-005X. Over the lifetime, 8996 publications have been published receiving 436067 citations.
Topics: Chemistry, Starch, Emulsion, Whey protein, Pectin
Papers published on a yearly basis
Papers
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TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.
1,663 citations
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TL;DR: The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
1,496 citations
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TL;DR: This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.
1,055 citations
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TL;DR: In this article, the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents are considered, and the criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening.
1,049 citations
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TL;DR: In this article, the effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and rheological properties of starches from different botanical sources have been reviewed.
914 citations