FOOD HYDROCOLLOIDS
FOOD HYDROCOLLOIDS(英文缩写 FOOD HYDROCOLLOID),ISSN 0268-005X,eISSN 1873-7137 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
指标来源：jcr_cas_ifqb
期刊简介
暂无简介。
历年影响因子趋势
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FOOD HYDROCOLLOIDS 最新收录文献
※ 中文译文由 AI 辅助生成,仅供学术参考,请以英文原文为准。
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Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessment.
Thickened liquids are often recommended for people with swallowing dysfunction (dysphagia). During instrumental swallowing assessment, barium sulfate and saline are added to these liquids for radiopac…
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AI-assisted screening of soybean varieties: Linking protein composition to tofu quality.
Precise control of soy-protein gelation is essential for consistent tofu manufacture, yet current cultivar-selection methods remain slow, empirical, and prone to batch-to-batch variability. This study…
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Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications.
This article highlights the advantages of incorporating whey protein conjugation into polysaccharide hydrogels to enhance cell adhesion for cultivated meat applications. Here we show, for the first ti…
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Pectin-Cellulose Nanofiber Composites: Biodegradable Materials for Modified Atmosphere Packaging.
Pectin blended with cellulose nanofiber (CNF) sourced from wood pulp has excellent potential for modified atmosphere packaging (MAP), as demonstrated with refrigerated or sliced fruits enclosed in par…
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Colloidal Nanoparticles of a β-Cyclodextrin/L-Tryptophan Inclusion Complex for Use as Pickering Emulsion Stabilizers.
Inclusion complexes of β-cyclodextrin (β-CD) and tryptophan (Trp) were synthesized using an antisolvent approach, and fully characterized. Scanning electron microscope images proved the formation of t…
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Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes.
Effective delivery of the bioactive protein, lactoferrin (LF), remains a challenge as it is sensitive to environmental changes and easily denatured during heating, restricting its application in funct…
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Thermal Degradation of Thaumatin at Low pH and Its Prevention Using Alkyl Gallates. Thaumatin在低pH下的热降解及其使用烷基没食子酸酯的预防
Thaumatin, a potent sweet tasting protein extracted from the Katemfe Plant, is emerging as a natural alternative to synthetic non-nutritive sweeteners and flavor enhancer. As a food additive, its stab…
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The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants. 用细胞豆类粉代替小麦粉对淀粉生物可利用性、血糖反应和面包卷质量的影响：一项针对健康参与者的双盲随机对照试验
The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a …
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Flavour distribution and release from gelatine-starch matrices.
Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may …
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Molar mass effect in food and health.
It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of …