Food Hydrocolloids publishes original and innovative research concerned with the characterisation, properties, functionality and application of hydrocolloids in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance. The key focus of the research should be on the hydrocolloid material itself and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.The main areas of interest are:-Chemical and physicochemical characterisationThermal properties including glass transitions and conformational changes-Rheological properties including viscosity, viscoelastic properties and gelation behaviour-The influence on organoleptic properties-Interfacial properties including stabilisation of dispersions, emulsions and foams-Film forming properties with application to edible films and active packaging-Encapsulation and controlled release of active compounds-The influence on health including their role as dietary fibre-Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-New hydrocolloids and hydrocolloid sources of commercial potential.The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
《食品亲水胶体》发表有关食品中亲水胶体的特性、性质、功能和应用的原创性和创新性研究。亲水胶体被定义为具有商业重要性的多糖和蛋白质。研究的重点应放在水胶体材料本身上，手稿应包括对研究结果及其意义的基本讨论。简单报告数据而不提供结果的详细解释的手稿不太可能被接受在杂志上发表。主要感兴趣的领域是：-化学和物理化学特性热性质包括玻璃化转变和构象变化-流变性质包括粘度、粘弹性和胶凝行为-对感官性质的影响-界面性质包括分散体、乳液和泡沫的稳定性-成膜性质及其在可食用膜和活性包装中的应用-活性化合物的胶囊化和控释-对健康的影响包括它们作为膳食纤维的作用-通过化学、生物化学和物理过程操纵水胶体结构和功能性-新的水胶体和具有商业潜力的水胶体来源。该杂志还发表评论文章，为该活动领域的研究人员提供特别感兴趣的主题的最新发展概况。
A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.02.012
A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.08.028
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.09.029
Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.049
Preparation and characterization of bioactive edible packaging films based on pomelo peel flours incorporating tea polyphenol
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.12.016
Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.023
Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.01.012
Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.11.006
Fate of lutein-containing zein nanoparticles following simulated gastric and intestinal digestion
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.08.013
Green synthesis, characterization and in vitro release of cinnamaldehyde/sodium alginate/chitosan nanoparticles
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.12.027
Active food packaging: Alginate films with cottonseed protein hydrolysates
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.01.052
Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.02.024
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.02.042
Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.12.042
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.07.025
Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.06.004
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.01.028
Novel, multifunctional mucilage composite films incorporated with cellulose nanofibers
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.021
Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.04.049
Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.04.008
Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.02.036
Encapsulation of Bifidobacterium pseudocatenulatum G7 in gastroprotective microgels: Improvement of the bacterial viability under simulated gastrointestinal conditions
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.01.040
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.02.045
Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.12.039
Effects of gum karaya addition on the characteristics of loquat seed starch films containing oregano essential oil
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.105198
Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.03.025
Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.03.018
Bovine beta-casein micelles as delivery systems for hydrophobic flavonoids
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.06.005
The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.03.040
Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus)
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.056
Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.105186
Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.04.004
Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.11.045
Antioxidant films from mango kernel components
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.04.061
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.03.018
Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.01.056
Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.04.007
Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.05.004
Characterization of dextrans produced by Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.053
Inhibition of α-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.12.031
Structural and functional properties of OSA-starches made with wide-ranging hydrolysis approaches
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.12.011
Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.08.045
Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.02.013
Combined speed and duration of milling affect the physicochemical properties of rice flour
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.042
Complexation of lysozyme with lambda carrageenan: Complex characterization and protein stability
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.08.040
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.05.038
In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.04.051
Nanoencapsulation as fluorescence enhancer of vitamin L1 (anthranilic acid). An exhaustive study
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.01.008
Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2018.10.025
The influence of charge on the multiple thermal transitions observed in xanthan
来源期刊：Food HydrocolloidsDOI：10.1016/J.FOODHYD.2019.105184
