Food Hydrocolloids : [2] Collection home page


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.

ISSN: 0268-005X

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 2 of 2
PreviewIssue DateTitleAuthor(s)
2008Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsionHamed, Mirhosseini,; Chin Ping, Tan,; Nazimah S. A., Hamid,; Salmah, Yusof,
2009Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodologyHamed, Mirhosseini,; Chin Ping, Tan,; Nazimah S. A., Hamid,; Salmah, Yusof,; Boo Huey, Chern,
Collection's Items (Sorted by Submit Date in Descending order): 1 to 2 of 2