Volume 14, Issue 2

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June 2019

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11 articles in this issue

Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures
Hanna Salminen
Sonja Bischoff
Jochen Weiss
ORIGINAL ARTICLE 03 January 2019 Pages: 109 - 119
Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film
Leila Monjazeb Marvdashti
Arash Koocheki
Masoud Yavarmanesh
ORIGINAL ARTICLE 06 January 2019 Pages: 120 - 131
The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes
Hou Qi Ning
Ying Qiu Li
Hai Zhen Mo
ORIGINAL ARTICLE 10 January 2019 Pages: 132 - 141
Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten
Wenjuan Jiao
Lin Li
Xia Zhang
ORIGINAL ARTICLE 10 January 2019 Pages: 142 - 153
Gellan Hydrogels: Preparation, Rheological Characterization and Application in Encapsulation of Curcumin
Emmanuel N. Ambebila
Esther Santamaría
Carmen González
ORIGINAL ARTICLE 12 January 2019 Pages: 154 - 163
The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH
Yangling Wan
Shuntang Guo
ORIGINAL ARTICLE 23 January 2019 Pages: 164 - 172
Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread
Jianjun Zhou
Heng Yang
Xuedong Wang
ORIGINAL ARTICLE 24 January 2019 Pages: 173 - 181
Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids
Juan Carlos Bustillos-Rodríguez
Magali Ordóñez-García
Claudio Rios-Velasco
ORIGINAL ARTICLE 28 January 2019 Pages: 182 - 192
Water Diffusion in the Semi-Liquid State during Industrial Candy Preparation
Valery Normand
Luc Armanet
Pierre-Etienne Bouquerand
ORIGINAL ARTICLE 02 February 2019 Pages: 193 - 204
Interfacial Behaviour of Egg Yolk Extracts
Anna Kondratowicz
Katarzyna Dopierała
Grażyna Lewandowicz
ORIGINAL ARTICLE Open access 19 February 2019 Pages: 205 - 213
Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility
Anaïs Lavoisier
José Miguel Aguilera
ORIGINAL ARTICLE 15 March 2019 Pages: 214 - 224

Volume 14, Issue 2

Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures

Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film

The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes

Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten

Gellan Hydrogels: Preparation, Rheological Characterization and Application in Encapsulation of Curcumin

The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH

Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

Physicochemical, Thermal and Rheological Properties of Native and Oxidized Starch from Corn Landraces and Hybrids

Water Diffusion in the Semi-Liquid State during Industrial Candy Preparation

Interfacial Behaviour of Egg Yolk Extracts

Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility

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