Food Hydrocolloids, 0268-005X

Journal

Publications

  1. 2020
  2. Published

    Freeze drying and rehydration of alginate fluid gels

    Valentina Prosapio, Ioanna Zafeiri & Fotis Spyropoulos, Feb 2020, In : Food Hydrocolloids. 99, 105352.

    Research output: Contribution to journalArticle

  3. E-pub ahead of print
  4. 2019
  5. E-pub ahead of print
  6. Published
  7. Published

    The effect of sugars on agar fluid gels and the stabilisation of their foams

    Tom Mills, Ian Norton & Abigail Norton-Welch, 1 Feb 2019, In : Food Hydrocolloids. 87, p. 371-381 11 p.

    Research output: Contribution to journalArticle

  8. 2018
  9. Published
  10. Published
  11. Published

    Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

    Bettina Wolf, 1 Aug 2018, In : Food Hydrocolloids. 81, p. 409-418 10 p.

    Research output: Contribution to journalArticle

  12. Published

    Interfacial and emulsifying properties of mealworm protein at the oil/water interface

    Bettina Wolf, 1 Apr 2018, In : Food Hydrocolloids. 77, p. 57-65 9 p.

    Research output: Contribution to journalArticle

  13. Published

    Role of gellan gum microstructure in freeze drying and rehydration mechanisms

    Ian Norton & Tom Mills, Feb 2018, In : Food Hydrocolloids. 75, p. 51-61

    Research output: Contribution to journalArticle

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