Food Hydrocolloids

ISSNs: 0268-005X

Elsevier BV, Netherlands

FI (2012): 2, ISI indexed (2012): yes

Central database

Journal

  1. Research › Journal article
  2. Not written here

    Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation. / Alftrén, Johan; Peñarrieta, J. Mauricio; Bergenståhl, Björn; Nilsson, Lars.

    In: Food Hydrocolloids, Vol. 26, No. 1, 2012, p. 54-62.

    Publication: Research - peer-reviewJournal article – Annual report year: 2012

  3. Published

    Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. / Balaghi, Sima; Mohammadifar, Mohammad Amin; Zargaraan, Azizollaah; Ahmadi Gavlighi, Hassan; Mohammadi, Mehrdad.

    In: Food Hydrocolloids, Vol. 25, No. 7, 2011, p. 1775-1784.

    Publication: Research - peer-reviewJournal article – Annual report year: 2011

  4. Published

    Enzyme catalyzed oxidative gelation of sugar beet pectin: Kinetics and rheology. / Abang Zaidel, Dayang Norulfairuz; Chronakis, Ioannis S.; Meyer, Anne S.

    In: Food Hydrocolloids, Vol. 28, No. 1, 2012, p. 130-140.

    Publication: Research - peer-reviewJournal article – Annual report year: 2012

  5. Published

    Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films. / Sárossy, Zsuzsa ; Tenkanen, Maija; Pitkänen, Leena; Bjerre, Anne-Belinda; Plackett, David.

    In: Food Hydrocolloids, Vol. 30, 2013, p. 206-216.

    Publication: Research - peer-reviewJournal article – Annual report year: 2013

  6. Published
  7. Published
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