Food Hydrocolloids 23 (2009) 1623–1628

Contents lists available at ScienceDirect

Food Hydrocolloids
journal homepage: www.elsevier.com/locate/foodhyd

Bibliography of food hydrocolloids

(6 weeks journals. Search completed at 14th. Jan. 2009)

1. Reviews J Food Sci 2008 73 (7) M378

Antibacterial activity against E. coli O157:H7, physical properties, and storage
stability of novel carvacrol-containing edible tomato films
Shimoni E// Technion - Israel Inst Technol, Russel Berrie Nanotechnol Inst, IL-32000
Haifa, Israel Ettelaie R, Akinshina A, Dickinson E// Univ Leeds, Procter Dept Food Sci, Leeds LS2
Curr Opin Colloid Interface Sci 2008 13 (5) 368 9JT, England
Using AFM to explore food nanostructure Faraday Discuss 2008 139 161
Mixed protein-polysaccharide interfacial layers: A self consistent field calculation
study
2. General interest
Firoozmand H, Murray BS, Dickinson E*// *Univ Leeds, Procter Dept Food Sci, Leeds
LS2 9JT, England
Akbulut M, Coklar H, Ozen G// Selcuk Univ, Fac Agric, Dept Food Engn, TR-42031
Food Hydrocolloid 2009 23 (4) 1081
Konya, Turkey
Microstructure and rheology of phase-separated gels of gelatin+oxidized starch
Food Sci Technol Int 2008 14 (4) 321
Rheological characteristics of Juniperus drupiacea fruit juice (pekmez) concentrated Fu XW, Huang B, Feng FQ// China Jiliang Univ, Coll Life Sci, CN-310018 Hangzhou,
by boiling Peoples Rep China
J Food Process Eng 2008 31 (5) 619
Akkose A, Aktas N*// *Ataturk Univ, Fac Agric, Dept Food Engn, TR-25240 Erzurum, Turkey
Shelf life of fresh noodles as affected by the food grade monolaurin microemulsion
Meat Sci 2008 80 (3) 875
system
Determination of glass transition temperature of beef and effects of various cryo-
protective agents on some chemical changes Gammariello D, Chillo S, Mastromatteo M, Di Guilio S, Attanasio M, Del Nobile MA*//
*Univ Foggia, Ist Ricerca & Applicazione Biotecnol Sicurezza & Valorizzione, Via
Angioloni A, Collar C*// *Inst Agrochem & Food Technol - CSIC, Dept Food Sci, Cereal
Napoli 25, IT-71100 Foggia, Italy
Grp, POB 73, ES-46100 Valencia, Spain
J Dairy Sci 2008 91 (11) 4155
Food Res Int 2008 41 (8) 803
Effect of chitosan on the rheological and sensorial characteristics of Apulia spread-
Functional response of diluted dough matrixes in high-fibre systems: A viscometric
able cheese
and rheological approach
Ghosh S, Peterson DG, Coupland JN*// *337 Food Sci Bldg, University Park, Pa 16802,
Bermudez-Aguirre D, Mawson R, Barbosa-Canovas GV*// *Washington State Univ, Ctr
USA
Nonthermal Process Food, Pullman, Wa 99164, USA
Food Biophys 2008 3 (4) 335
J Food Sci 2008 73 (7) E325
Temporal aroma release profile of solid and liquid droplet emulsions
Microstructure of fat globules in whole milk after thermosonication treatment
Gustaw W// Univ Agric, Dept Milk Technol & Hydrocolloids, Skromna 8, PL-20950
Bot A, Veldhuizen SJ, Den Adel R, Roijers EC// Unilever Res & Dev, Olivier van
Lublin, Poland
Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands
Acta Aliment 2008 37 (3) 359
Food Hydrocolloid 2009 23 (4) 1184
Production and rheological properties of whey protein-polysaccharide mixed
Non-TAG structuring of edible oils and emulsions
(composites) gels
Budke J, Garcia JM*, Chambers E// *Kansas State Univ, Sch Family Studies & Human
Hakansson A, Tragardh C, Bergenstahl B// Lund Univ, Dept Food Technol Engn & Nutr,
Serv, 139 Campus Creek Complex, Manhattan, Ks 66506, USA
Lund, Sweden
J Am Diet Assoc 2008 108 (9) 1532
Food Hydrocolloid 2009 23 (4) 1177
Comparisons of thickened beverages using line spread measurements
Studying the effects of adsorption, recoalescence and fragmentation in a high
Connelly RK, McIntier RL// Univ Wisconsin, Dept Food Sci, 1605 Linden Dr, Madison, pressure homogenizer using a dynamic simulation model
Wi 53706, USA
Harthoorn LF, Ruijschop RMAJ, Weinbreck F, Burgering MJ, De Wijk RA, Ponne CT,
J Sci Food Agric 2008 88 (13) 2309
Bult JHF*// *TI Food & Nutr, POB 557, NL-6700 AN Wageningen, The Netherlands
Rheological properties of yeasted and nonyeasted wheat doughs developed under
Food Qual Preference 2008 19 (7) 644
different mixing conditions
Effects of aroma-texture congruency within dairy custard on satiation and food
Di Monaco R, Giancone T, Cavella S, Masi P// Univ Naples Federico 2, Dept Food Sci, intake
IT-80055 Portici, Italy
Herrero AM, Cambero MI, Ordonez JA, De la Hoz L, Carmona P// Univ Complutense,
J Texture Stud 2008 39 (5) 460
Dept Nutr Bromatol & Tecnol Alimentos, Madrid, Spain
Predicting texture attributes from microstructural, rheological and thermal prop-
Food Chem 2009 113 (2) 493
erties of hazlenut spreads
Plasma powder as cold-set binding agent for meat system: Rheological and Raman
Du WX, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M*// *USDA/ spectroscopy study
ARS, Western Reg Res Ctr, Albany, Ca 94710, USA

As a service to subscribers, each issue of the Journal contains a bibliography of newly published material in the field of food hydrocolloids. The bibliography is divided into 8
sections: 1 Reviews; 2 General interest; 3 Starch; 4 Pectin; 5 Terrestial plant polysaccharides; 6 Marine plant polysaccharides; 7 Microbial polysaccharides; 8 Proteins. Within
each section, articles are listed in alphabetical order with respect to author. When there are no publications to appear under one of these headings, that section will be omitted.

0268-005X/$ – see front matter

doi:10.1016/S0268-005X(09)00045-9
1624 Bibliography of food hydrocolloids / Food Hydrocolloids 23 (2009) 1623–1628
Hunneche CS, Lund MN, Skibsted LH, Nielsen J*// *Univ Copenhagen, Fac Life Sci,
Dept Basic Sci & Environm, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark
J Agric Food Chem 2008 56 (19) 9258
Antioxidant activity of a combinatorial library of emulsifier-antioxidant
bioconjugates
Jisha S, Padmaja G*, Moorthy SN, Rajeshkumar K// *Cent Tuber Crops Res Inst, Div
Crop Utilization, IN-695017 Thiruvananthapuram, Kerala, India
Innov Food Sci Emerg Technol 2008 9 (4) 587
Pre-treatment effect on the nutritional and functional properties of selected cassava-
based composite flours
Kamath S, Huppertz T, Houlihan AV, Deeth HC*// *Univ Queensland, Sch Land Crop &
Food Sci, Brisbane, Qld 4072, Australia
Int Dairy J 2008 18 (10–11) 994
The influence of temperature on the foaming of milk
Kim SY, Bae HY, Kim HY, Ahn J, Kwak HS*// *Sejong Univ, Dept Food Sci & Technol,
Seoul 143 747, South Korea
Int J Dairy Technol 2008 61 (4) 364
Properties of cholesterol-reduced Camembert cheese made by crosslinked b-
cyclodextrin
Ko JA, Kim KM, Lee JS, Park HJ*// *Korea Univ, Sch Life Sci & Biotechnol, Seoul 136 701,
South Korea
Food Sci Biotechnol 2008 17 (4) 865
Chitosan coating effects on respiration rate and internal gas composition of ‘Fuji’
apple and ‘Satsuma’ mandarin
Kobori T, Matsumoto A, Sugiyama S// Nat Agr & Food Res Org, Nat Food Res Inst,
Nanobiotechnol Lab, 2-1-12 Kan-nondai, Tsukuba 305 8642, Japan
Carbohydr Polym 2009 75 (4) 719
pH-Dependent interaction between sodium caseinate and xanthan gum
Koupantsis T, Kiosseoglou V*// *Aristotle Univ Thessaloniki, Sch Chem, Lab Food
Chem & Technol, GR-54124 Thessaloniki, Greece
Food Hydrocolloid 2009 23 (4) 1156
Whey protein-carboxymethylcellulose interaction in solution and in oil-in-water
emulsion systems. Effect on emulsion stability
Kucukcetin A// Ardeniz Univ, Fac Agric, Dept Food Engn, TR-07059 Antalya, Turkey
Int J Dairy Technol 2008 61 (4) 385
Effect of heat treatment of skim milk and final fermentation pH on graininess and
roughness of stirred yogurt
Kunimune T, Shellhammer TH*// *Oregon State Univ, Dept Food Sci & Technol, 100
Wiegand Hall, Corvallis, Or 97331, USA
J Agric Food Chem 2008 56 (18) 8629
Foam-stabilizing effects and cling formation patterns of iso-a-acids and reduced iso-
a-acids in lager beer
Lambert JM, Weinbreck F, Kleerebezem M*// *TI Food Nutr, PO Box 557, NL-6700 AN
Wageningen, The Netherlands
J Agric Food Chem 2008 56 (18) 8360
In vitro analysis of protection of the enzyme bile salt hydrolase against enteric
conditions by whey protein-gum arabic microencapsulation
Launay B, Michon C// AgroParisTech, AgroParisTech-INRA-CNAMCEMAGREF, UMR
Genial 1145, 1 Ave Olympiades, FR-91744 Massy, France
J Texture Stud 2008 39 (5) 496
Biaxial extension of wheat flour doughs: Lubricated squeezing flow and stress
relaxation properties
Lobato-Calleros C, Sosa-Perez A, Rodriguez-Tafoya J, Sandoval-Castilla O, Perez-
Alonso C, Vemon-Carter EJ*// *Univ Autonoma Metropolitana Iztapalapa, Area Ingn
Quim, San Rafael Atlixco 186, MX-09340 Mexico City, DF, Mexico
LWT Food Sci Technol 2008 41 (10) 1847
Structural and textural characteristics of reduced-fat cheese-like products made
from W1/O/W2 emulsions and skim milk
McCarthy KL, Sacher RF, Garvey TC// Univ Calif Davis, Dept Food Sci & Technol, 1
Shields Ave, Davis, Ca 95616, USA
J Texture Stud 2008 39 (5) 480
Relationship between rheological behavior and Bostwick measurement during
manufacture of ketchup
McKinnon IR, Yap SE, Augustin MA, Hemar Y// Monash Univ, Sch Chem, PO Box 23,
Clayton, Vic 3800, Australia
Food Hydrocolloid 2009 23 (4) 1127
Diffusing-wave spectroscopy investigation of heated reconstituted skim milks
containing calcium chloride
Medoua GN, Mbofung CMF// IMPM, Ctr Food & Nutr Res, POB 6163, Yaounde,
Cameroon
J Sci Food Agric 2008 88 (11) 1975
Changes in flour gelatinisation of trifoliate yam (Dioscorea dumetorum) tubers after
harvest
Mirhosseini H, Tan CP*, Taherian AR, Boo HC// *Univ Putra Malaysia, Fac Food Sci &
Technol, Dept Food Technol, MY-43400 UPM Serdang, Selangor, Malaysia
Carbohydr Polym 2009 75 (3) 512
Modeling the physicochemical properties of orange beverage emulsion as function
of main emulsion components using response surface methodology
Moura JMLN, Campbell K, Mahfuz A, Jung S, Glatz CE, Johnson L*// *Iowa State Univ,
Ctr Crops & Utilization Res, 1041 Food Sci Bldg, Ames, Ia 50011, USA
J Am Oil Chem Soc 2008 85 (10) 985
Enzyme-assisted aqueous extraction of oil and protein from soybeans and cream de-
emulsification
Murray BS, Dickinson E, Wang Y// Univ Leeds, Proctor Dept Food Sci, Food Colloids
Grp, Leeds LS2 9JT, England
Food Hydrocolloid 2009 23 (4) 1198
Bubble stability in the presence of oil-in-water emulsion droplets: Influence of
surface shear versus dilatational rheology
Oms-Oliu G, Soliva-Fortuny R, Martin-Belloso O*// *Univ Lleida, UTPV CeRTA, Dept
Food Technol, Rovira Roure 191, ES-25198 Lleida, Spain
LWT Food Sci Technol 2008 41 (10) 1862
Using polysaccharide-based edible coatings to enhance quality and antioxidant
properties of fresh-cut melon
Panouille M, Larreta-Garde V*// *Univ Cergy-Pontoise, UFR Sci & Techniques, Lab
ERRMECe, 2 Ave Adolphe Chauvin, BP222, FR-95302 Pontoise, France
Food Hydrocolloid 2009 23 (4) 1074
Gelation behaviour of gelatin and alginate mixtures
Paraskevopoulou A, Tsoukala A, Kiosseoglou V// Aristotle University Thessaloniki,
Sch Chem, Lab Food Chem & Technol, GR-54124 Thessaloniki, Greece
Food Hydrocolloid 2009 23 (4) 1139
Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic
beverage emulsions: Effect of emulsion composition and oil droplet size
Park KS, Choi YI, Lee SH, Kim CH, Auh JH*// *Chungang Univ, Dept Food Sci & Technol,
Ansong 456 756, Gyeonggi, South Korea
Food Sci Biotechnol 2008 17 (4) 794
Effect of k-carrageenan and guar gum as a substitute for inorganic polyphosphate on
pork sausages
Peressini D, Peighambardoust SH, Hamer RJ, Sensidoni A, Van der Goot AJ// Univ
Udine, Dept Food Sci, Via Marangoni 97, IT-33100 Udine, Italy
J Cereal Sci 2008 48 (2) 426
Effect of shear rate on microstructure and rheological properties of sheared wheat doughs
Ramasubramanian L, Restuccia C, Deeth HC*// *Univ Queensland, Sch Land Crop &
Food Sci, Brisbane, Qld 4072, Australia
J Dairy Sci 2008 91 (11) 4164
Effect of calcium on the physical properties of stirred probiotic yogurt
Ramchandran L, Shah NP*// *Victoria University, Faculty Health Engineering & Sci,
Sch Mol Sci, Werribee Campus, POB 14428, Melbourne, Vic 8001, Australia
J Food Sci 2008 73 (7) M360
Effect of addition of VersagelÒ on microbial, chemical, and physical properties of
low-fat yogurt
Ropers MH, Durand S, Veyrand B, Beaumal V, Marchand P, Anton M, Le Bizec B//
INRA, UR1268, Biopolymeres Interactions Assemblages, FR-44300 Nantes, France
Food Hydrocolloid 2009 23 (4) 1149
Contamination of food by fluorinated surfactants - Distribution in emulsions and
impact on the interfacial protein behaviour
Sablani SS, Bruno L, Kasapis S, Symaladevi RM// Washington State Univ, Dept Biol
Systems Engn, POB 646120, Pullman, Wa 99164, USA
J Food Eng 2009 90 (1) 110
Thermal transitions of rice: Development of a state diagram
Saricoban C, Ozalp B, Yilmaz MT, Ozen G, Karakaya M, Akbulut M// Selcuk Univ, Fac
Agric, Dept Food Engn, TR-42049 Konya, Turkey
Meat Sci 2008 80 (3) 599
Characteristics of meat emulsion systems as influenced by different levels of lemon
albedo
Serfert Y, Drusch S*, Schwarz K// *Univ Kiel, Inst Human Nutr & Food Sci, Heinrich-
Hecht-Pl 10, DE-24118 Kiel, Germany
Food Chem 2009 113 (4) 1106
Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during
homogenisation, microencapsulation and storage
Shen YY, Longo ML, Powell RL*// *Univ Calif Davis, Dept Chem Engn & Materials Sci,
Davis, Ca 95616, USA
J Colloid Interface Sci 2008 327 (1) 204
Stability and rheological behavior of concentrated monodisperse food emulsifier
coated microbubble suspensions
Singh N, Bedi R, Garg R, Gacg M, Singh J// Guru Nanak Dev Univ, Dept Food Sci &
Technol, IN-143005 Amritsar, India
 Bibliography of food hydrocolloids / Food Hydrocolloids 23 (2009) 1623–1628
Food Chem 2009 113 (1) 71
Physico-chemical, thermal and pasting properties of fractions obtained during three
successive reduction milling of different corn types
Soukoulis C, Chandrinos I, Tzia C*// *Natl Tech Univ Athens, Sch Chem Engn, Food
Chem & Technol Lab, GR-15780 Athens, Greece
LWT Food Sci Technol 2008 41 (10) 1816
Study of the functionality of selected hydrocolloids and their blends with k-
carrageenan on storage quality of vanilla ice cream
Tedeschi C, Clement V, Rouvet M, Valles-Pamies B// Nestle Res Ctr, Vers-chez-les-
Blanc, CH-1000 Lausanne 26, Switzerland
Food Hydrocolloid 2009 23 (4) 1228
Dissolution tests as a tool for predicting bioaccessibility of nutrients during digestion
Ture H, Eroglu E, Soyer F, Ozen B*// *Izmir Inst Technol, Dept Food Engn, Urla, Izmir,
Turkey
Int J Food Sci Technol 2008 43 (11) 2026
Antifungal activity of biopolymers containing natamycin and rosemary extract
against Aspergillus niger and Penicillium roquefortii
Van Lent K, Le CT, Vanlerberghe B, Van der Meeren P*// *Univ Ghent, Fac Biosci Engn,
Particle & Interfacial Technol Grp, BE-9000 Ghent, Belgium
Int Dairy J 2008 18 (10–11) 1003
Effect of formulation on the emulsion and whipping properties of recombined dairy
cream
Vargas M, Chafer M, Albors A, Chiralt A, Gonzalez-Martinez C// Univ Politecn
Valencia, Inst Food Engn Dev, Dept Food Technol, Camino de Vera s/n, ES-46022
Valencia, Spain
Int Dairy J 2008 18 (12) 1146
Physicochemical and sensory characteristics of yoghurt produced from mixtures of
cows’ and goats’ milk
Vivar-Vera G, Torrestiana-Sanchez B, Monroy-Rivera JA, Brito-De la Fuentel E// Inst
Technol Veracruz, Food Res & Dev Unit, Ma de Quevedo 2779, MX-91808 Veracruz,
Veracruz, Mexico
Dtsch Lebensm Rundsch 2008 104 (8) 376
Chonching - Rheological and structural changes of chocolate mass
Waimaleongora-Ek P, Corredor AJH, No HK, Prinyawiwatkul W*, King JM, Janes ME,
Sathivel S// *Louisiana State Univ, Ctr Agric, Dept Food Sci, Baton Rouge, La 70803,
USA
J Food Sci 2008 73 (8) S418
Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan
during 17-day refrigerated storage
Weidendorfer K, Bienias A, Hinrichs J// Univ Hohenheim, Inst Food Sci & Biotechnol,
Dept Anim Foodstuff Technol, Garbenstr 21, DE-7000 Stuttgart, Germany
Int J Dairy Technol 2008 61 (4) 379
Investigation of the effects of mechanical post-processing with a colloid mill on the
texture properties of stirred yogurt
Wulff-Perez M, Torcello-Gomez A, Galvez-Ruiz MJ, Martin-Rodriguez A*// *Univ
Granada, Fac Ciencias, Dept Fis Aplicada, Fuentenueva s/n, ES-18071 Granada, Spain
Food Hydrocolloid 2009 23 (4) 1096
Stability of emulsions for parenteral feeding: Preparation and characterization of
o/w nanoemulsions with natural oils and Pluronic f68 as surfactant
Zhu X, Wang QM, Cao JK, Jiang WB*// *China Agric Univ, Coll Food Sci & Nutr Engn,
POB 111, Qinghua Donglu 17, CN-100083 Beijing, Peoples Rep China
J Food Process Preserv 2008 32 (5) 770
Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. cv.
Tainong) fruits
Ziani K, Oses J, Coma V, Mate JI*// *Univ Publ Navarra, Dept Food Technol, Campus
Arrosadia s/n, ES-31006 Navarra, Spain
LWT Food Sci Technol 2008 41 (10) 2159
Effect of the presence of glycerol and Tween 20 on the chemical and physical
properties of films based on chitosan with different degree of deacetylation
Zimet P, Livney YD*// *Technion - Israel Inst Technol, Fac Biotechnol & Food Engn, Lab
Biopolym & Food Nanotechnol, IL-32000 Haifa, Israel
Food Hydrocolloid 2009 23 (4) 1120
b-Lactoglobulin and its nanocomplexes with pectin as vehicles for u-3 poly-
unsaturated fatty acids
3. Starch
Agama-Acevedo E, De la Rosa APB, Mendez-Montealvo G, Bello-Perez LA*// *Ctr
Desarrollo Prod Biot IPN, km 8.5 Carr Yautepec-Jojutla, Apartado Postal 24, MX-
62731 Yautepec, Morelos, Mexico
Starch 2008 60 (8) 433
Physicochemical and biochemical characterization of starch granules isolated of
pigmented maize hybrids
1625
Ahmad N, Singh RRB*, Singh AK, Patel AA, Patil GR// *Natl Dairy Res Inst, Div Dairy
Technol, IN-132001 Karnal, India
Int J Dairy Technol 2008 61 (4) 403
Effect of maltodextrin addition on moisture sorption properties of khoa
Choi SJ, Chang HG, Yoo B*// *Dongguk Univ, Dept Food Sci & Technol, Seoul 100 715,
South Korea
Food Sci Biotechnol 2008 17 (4) 780
Rheological properties of hot pepper-soybean pastes mixed with acetylated starches
Chung HJ, Liu Q*, Hoover R// *Agric & Agri-Food Canada, Guelph Food Res Ctr, 93
Stone Rd West, Guelph, Ontario, Canada N1G 5C9
Carbohydr Polym 2009 75 (3) 436
Impact of annealing and heat-moisture treatment on rapidly digestible, slowly
digestible and resistant starch levels in native and gelatinized corn, pea and lentil
starches
Fama L, Gerschenson L, Goyanes S*// *Univ Buenos Aires, Fac Ciencias Exactas & Nat,
Dept Fisica, Ciudad Universitaria, AR-1428 Buenos Aires, Argentina
Carbohydr Polym 2009 75 (2) 230
Starch-vegetable fibre composites to protect food products
Ferrini LMK, Rocha TS, Demiate IM, Franco CML*// *Univ Estadual Paulista, Dept Engn
& Tecnol Alimentos, R Cristovao Colombo, 2265, BR-15054-000 Sao Jose do Rio Preto,
SP, Brazil
Starch 2008 60 (8) 417
Effect of acid-methanol treatment on the physicochemical and structural charac-
teristics of cassava and maize starches
Glenn GM, Klamczynski A, Chiou BS, Orts WJ, Imam SH, Wood DF// USDA/ARS,
Western Reg Res Ctr, 800 Buchanan St, Albany, Ca 94710, USA
Starch 2008 60 (9) 476
Temperature related structural changes in wheat and corn starch granules and their
effects on gels and dry foam
Kim BK, Lee JS, Cho YJ, Park DJ*// *Korea Food Res Inst, Songnam 463 746, Gyeonggi,
South Korea
Food Sci Biotechnol 2008 17 (4) 814
Changes in pasting and fluid properties of corn and rice starches after physical
modification by planetary mill
Koksel H, Ozturk S, Kahraman K, Basman A, Ozbas OZ, Ryu GH// Hacettepe Univ, Fac
Engn, Dept Food Engn, TR-06532 Ankara, Turkey
Food Sci Biotechnol 2008 17 (4) 755
Evaluation of molecular weight distribution, pasting and functional properties, and
enzyme resistant starch content of acid-modified corn starches
Kong X, Bao J, Corke H*// *Univ Hong Kong, Sch Biol Sci, Pokfulam Rd, Hong Kong,
Peoples Rep China
Food Chem 2009 113 (2) 371
Physical properties of Amaranthus starch
Lee SH, Choi SJ, Shin SI, Park KH, Moon TW*// *Seoul Natl Univ, Dept Agric Bio-
technol, Ctr Agric Biomaterials, Seoul 151 921, South Korea
Food Sci Biotechnol 2008 17 (4) 705
Structural and rheological properties of sweet potato starch modified with 4-a-
glucanotransferase from Thermus aquaticus
Lesmes U, Barchechath J, Shimoni E*// *Technion - Israel Inst Technol, Fac Biotechnol
& Food Engn, Dept Food Engn & Biotechnol, IL-32000 Haifa, Israel
Innov Food Sci Emerg Technol 2008 9 (4) 507
Continuous dual feed homogenization for the production of starch inclusion
complexes for controlled release of nutrients
Liu H, Yu L*, Dean K, Simon G, Petinakis E, Chen L// *CSIRO, Materials Sci & Engn, Gate
4, Normanby Rd, Clayton South, Melbourne, Australia
Carbohydr Polym 2009 75 (3) 395
Starch gelatinization under pressure studied by high pressure DSC
Malumba P, Massaux C, Deroanne C, Masimango T, Bera F// Gembloux Agric Univ,
Food Technol Dept, Passage des Deportes 2, BE-5030 Gembloux, Belgium
Carbohydr Polym 2009 75 (2) 299
Influence of drying temperature on functional properties of wet-milled starch
granules
Mendez-Montealvo G, Garcia-Suarez FJ, Paredes-Lopez O, Bello-Perez LA*// *IPN, Ctr
Desarrollo Prod Bioticos, Apartado Postal 24, MX-62731 Yautepec, Morelos, Mexico
J Cereal Sci 2008 48 (2) 420
Effect of nixtamalization on morphological and rheological characteristics of maize
starch
Miao M, Zhang T, Jiang B*// *Jiangnan Univ, State Key Lab Food Sci & Technol, 1800
Lihu Ave, CN-214122 Wuxi, Jiangsu Province, Peoples Rep China
Food Chem 2009 113 (4) 1025
Characterisations of kabuli and desi chickpea starches cultivated in China
Oh HE, Anema SG*, Pinder DN, Wong M// *Fonterra Res Ctr, Private Bag 11 029,
Palmerston North, New Zealand
1626 Bibliography of food hydrocolloids / Food Hydrocolloids 23 (2009) 1623–1628
Food Chem 2009 113 (1) 1
Effects of different components in skim milk on high-pressure-induced gelatinisa-
tion of waxy rice starch and normal rice starch
Radhika GS, Shanavas S, Moorthy SN*// *Cent Tuber Crops Res Inst, Div Crop Utili-
zation, IN-695017 Thiruvananthapuram, India
Starch 2008 60 (9) 485
Influence of lipids isolated from soybean seed on different properties of cassava
starch
Salman H, Blazek J, Lopez-Rubio A, Gilbert EP, Hanley T, Copeland L*// *Univ Sydney,
Fac Agric Food & Nat Resources, Sydney, NSW 2006, Australia
Carbohydr Polym 2009 75 (3) 420
Structure-function relationships in A and B granules from wheat starches of similar
amylose content
Tako M, Tamaki Y, Konishi T, Shibanuma K, Hanashiro I, Takeda Y// University Ryu-
kyus, Department Biosci & Biotechnol, Okinawa 903 0213, Japan
Food Res Int 2008 41 (8) 797
Gelatinization and retrogradation characteristics of wheat (Rosella) starch
Tie APL, Karim AA*, Manan DMA// *University Sains Malaysia, Sch Ind Technol, Food
Technol Div, Food Biopolymer Res Grp, MY-11800 Penang, Malaysia
Starch 2008 60 (8) 408
Physicochemical properties of starch in sago palms (Metroxylon sagu) at different
growth stages
Watcharatewinkul Y, Puttanlek C, Rungsardthong V, Uttapap D*// *King Mongkut’s
Univ Technol Thonburi, Sch Bioresources & Technol, Div Biochem Technol, 83 moo 8,
Tha-kham, TH-10150 Bangkhuntian, Bangkok, Thailand
Carbohydr Polym 2009 75 (3) 505
Pasting properties of a heat-moisture treated canna starch in relation to its struc-
tural characteristics
Zhang Y, Han JH*// *Univ Manitoba, Dept Food Sci, Winnipeg, Manitoba, Canada R3T 2N2
J Food Sci 2008 73 (7) E313
Sorption isotherm and plasticization effect of moisture and plasticizers in pea starch film
Zhu F, Cai YZ, Sun M, Corke H*// *Univ Hong Kong, Sch Biol Sci, Pokfulam Rd, Hong
Kong, Peoples Rep China
Food Chem 2009 112 (4) 919
Effect of phytochemical extracts on the pasting, thermal, and gelling properties of
wheat starch
4. Pectin
Agoub AA, Giannouli P, Morris ER*// *Univ Coll Cork, Dept Food & Nutr Sci, Cork, Rep
Ireland
Carbohydr Polym 2009 75 (2) 269
Gelation of high methoxy pectin by acidification with D-glucono-d-lactone (GDL) at
room temperature
Siew CK, Williams PA*// *Glyndwr Univ, Ctr Water-Soluble Polymers, Plas Coch, Mold
Rd, Wrexham LL11 2AW, Wales
J Agric Food Chem 2008 56 (17) 8111
Characterization of the surface-active components of sugar beet pectin and the
hydrodynamic thickness of the adsorbed pectin layer
5. Terrestial plant polysaccharides
Camino NA, Perez OE, Pilosof AMR*// *Univ Buenos Aires, Fac Ciencias Exactas &
Naturales, Dept Industrias, Ciudad Univ, Intendente Guiraldes s/n, AR-1428 Buenos
Aires, Argentina
Food Hydrocolloid 2009 23 (4) 1089
Molecular and functional modification of hydroxypropylmethylcellulose by high-
intensity ultrasound
Chaires-Martinez L, Salazar-Montoya JA, Ramos-Ramirez EG*// *CINVESTAV-IPN,
Dept Biotechnol & Bioengn, Av IPN 2508, POB 14-740, MX-07360 Mexico City 14, DF,
Mexico
Eur Food Res Technol 2008 227 (6) 1669
Physicochemical and functional characterization of the galactomannan obtained
from mesquite seeds (Prosopis pallida)
De Moura MR, Avena-Bustillos RJ, McHugh TH, Krochta JM, Mattoso LHC*// *Univ Fed
Sao Carlos, Dept Chem, Sao Carlos, SP, Brazil
J Food Sci 2008 73 (7) N31
Properties of novel hydroxypropyl methylcellulose films containing chitosan
nanoparticles
Glibowski P, Wasko A// Univ Life Sci Lublin, Dept Milk Technol & Hydrocolloids,
Skromna 8, PL-20704 Lublin, Poland
Int J Food Sci Technol 2008 43 (11) 2075
Effect of thermochemical treatment on the structure of inulin and its gelling
properties
Mahendran T, Williams PA*, Phillips GO, Al-Assaf S, Baldwin TC// *Glyndwr Univ, Plas
Coch, Mold Rd, Wrexham LL11 2AW, Wales
J Agric Food Chem 2008 56 (19) 9269
New insights into the structural characteristics of the arabinogalactan-protein (AGP)
fraction of gum arabic
Martelli MR, Carvalho RA, Sobral PJA*, Santos JS// *Univ Sao Paulo, FZEA, Dept Food
Engn, POB 23, BR-13635-900 Pirassununga, SP, Brazil
Ital J Food Sci 2008 20 (1) 111
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based
on cassava starch and methylcellulose
Mirhosseini H, Tan CP*, Taherian AR// *University Putra Malaysia, Faculty Food
Science & Technology, Dept Food Technol, MY-43400 Serdang, Malaysia
Eur Food Res Technol 2008 228 (1) 19
Effect of glycerol and vegetable oil on physicochemical properties of arabic gum-
based beverage emulsion
Mortenson MA, Reineccius GA// Univ Minnesota, Dept Food Sci & Nutr, 1334 Eckles
Ave, St Paul, Mn 55108, USA
Flavour Fragr J 2008 23 (6) 392
Encapsulation and release of menthol. Part 1: The influence of OSAn modification of
carriers on the encapsulation of L-menthol by spray drying
Mortenson MA, Reineccius GA// Univ Minnesota, Dept Food Sci & Nutr, 1334 Eckles
Ave, St Paul, Mn 55108, USA
Flavour Fragr J 2008 23 (6) 407
Encapsulation and release of menthol. Part 2: Direct monitoring of L-menthol release
from spray-dried powders made with OSAn-substituted dextrins and gum acacia
Navarro-Tarazaga ML, Sothornvit R, Perez-Gago MB*// *Inst Valenciano Inves-
tigaciones Agrarias, Postharvest Dept, ES-46113 Moncada, Spain
J Agric Food Chem 2008 56 (20) 9502
Effect of plasticizer type and amount on hydroxypropyl methylcellulose-beeswax
edible film properties and postharvest quality of coated plums (Cv. Angeleno)
6. Marine plant polysaccharides
Ellis A, Jacquier JC*// *Univ Coll Dublin, Sch Agric Food Sci & Veterinary Med, Dublin
4, Rep Ireland
J Food Eng 2008 90 (2) 141
Manufacture and characterisation of agarose microparticles
Mitrakas GE, Koutsoumanis KP, Lazarides HN*// *Aristotle Univ Thessaloniki, Fac
Agric, Dept Food Sci & Technol, GR-54124 Thessaloniki, Greece
Innov Food Sci Emerg Technol 2008 9 (4) 550
Impact of edible coating with or without anti-microbial agent on microbial growth
during osmotic dehydration and refrigerated storage of a model plant material
Vreeker R, Li LB, Fang YP, Appelqvist I, Mendes E// Unilever Food & Hlth Res Inst,
Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands
Food Biophys 2008 3 (4) 361
Drying and rehydration of calcium alginate gels
Yu XL, Li XB, Xu XL, Zhou GH*// *Nanjing Agric Univ, Coll Food Sci & Technol, MoE Key
Lab Meat Process & Qual Control, CN-210095 Nanjing, Peoples Rep China
J Muscle Foods 2008 19 (4) 333
Coating with sodium alginate and its effects on the functional properties and
structure of frozen pork
Zhang J, Daubert CR*, Mulligan JH, Foegeding EA// *North Carolina State University,
Department Food Bioprocess & Nutr Sci, Raleigh, NC 27695, USA
J Texture Stud 2008 39 (5) 582
Additive effects on the rheological behavior of alginate gels
7. Microbial polysaccharides
Ayala-Hernandez I, Hassan A, Goff HD, De Orduna RM, Corredig M*// *University
Guelph, Department Food Science, Guelph, Ontario, Canada N1G 2W1
Int Dairy J 2008 18 (12) 1109
Production, isolation and characterization of exopolysaccharides produced by
Lactococcus lactis subsp cremoris JFR1 and their interaction with milk proteins: Effect
of pH and media composition
Borges CD, De Paula RCM, Feitosa JPA, Vendruscolo CT// Univ Fed Pelotas, Ctr Bio-
tecnol, CP 354, BR-96010-900 Pelotas, RS, Brazil
Carbohydr Polym 2009 75 (2) 262
The influence of thermal treatment and operational conditions on xanthan
produced by X. arboricola pv pruni strain 106
Funami T, Noda S, Nakamura M, Ishihara S, Takahashi R, Al-Assaf S, Ikeda S, Nishinari
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Molecular structures of gellan gum imaged with atomic force microscopy in relation
to the rheological behavior in aqueous systems in the presence or absence of various
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Food Engn & Technol Dept, Matunga, IN-400019 Mumbai, India
Food Chem 2009 113 (4) 1139
Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent
microencapsulation
Sayyed RZ, Chincholkar SB// PSGVP Mandals ASC Coll, Dept Microbiol, IN-425409
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J Food Sci Technol Mysore 2008 45 (6) 531
Production of exopolysaccharide: A biopolymer from Alcaligenes faecalis
Silva MF, Fornari RCG, Mazutti MA, De Oliveira D, Padilha FF, Cichoski AJ, Cansian RL,
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J Food Eng 2009 90 (1) 119
Production and characterization of xanthan gum by Xanthomonas campestris using
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8. Proteins
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INRA UMR 614 FARE, Ctr Rech Environm & Agron, 2 Esplanade R Garros, BP 224, FR-
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J Agric Food Chem 2008 56 (20) 9600
Polyphenol-b-casein complexes at the air/water interface and in solution: Effects of
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Akkermans C, Van der Goot AJ*, Venema P, Van der Linden E, Boom RM// *Wage-
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Int Dairy J 2008 18 (10–11) 1034
Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow
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above
Food Biophys 2008 3 (4) 390
Enzyme-induced formation of b-lactoglobulin fibrils by AspN endoproteinase
Ako K, Durand D, Nicolai T*, Becu L// *Univ Maine, UMR CNRS, Polymeres Colloides
Interfaces, FR-72085 Le Mans 9, France
Food Hydrocolloid 2009 23 (4) 1111
Quantitative analysis of confocal laser scanning microscopy images of heat-set
globular protein gels
Allen KE, Murray BS, Dickinson E*// *Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT,
England
Int Dairy J 2008 18 (10–11) 1011
Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-
water emulsions
Auger F, Morel MH*, Lefebvre J, Dewilde M, Redl A// *Univ Montpellier 2, Montpellier
SupAgro, INRA, UMR 1208 Ingn Agropolymeres & Technol Emergentes, CIRAD, FR-
34060 Montpellier 01, France
J Cereal Sci 2008 48 (2) 349
A parametric and microstructural study of the formation of gluten network in mixed
flour-water batter
Balange A, Benjakul S*// *Prince Songkla Univ, Fac Agro-Ind, Dept Food Technol, Hat
Yai, TH-90112 Songkhla, Thailand
Food Chem 2009 113 (1) 61
Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using
oxidised phenolic compounds
Bhat R, Karim AA*// *Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, Food
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Food Chem 2009 113 (4) 1160
Ultraviolet irradiation improves gel strenth of fish gelatin
Dal Zotto R, De Marchi M, Cecchinato A, Penasa M, Cassandro M, Carnier P, Gallo L,
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J Dairy Sci 2008 91 (10) 4103
Reproducibility and repeatability of measures of milk coagulation properties and
predictive ability of mid-infrared reflectance spectroscopy
De la Hoz L, Netto FM*// *Univ Estadual Campinas, Fac Engn Alimentos, Dept Ali-
mentos & Nutr, CP 6121, BR-13083-862 Campinas, SP, Brazil
Int Dairy J 2008 18 (12) 1126
Structural modifications of b-lactoglobulin subjected to gamma radiation
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1627
Effects of drying conditions on some physical properties of soy protein films
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Meat Sci 2008 80 (4) 1290
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar
protein oxidation in oil-in-water emulsions
Figueiredo EN, Areas JAG, Areas EPG*// *Univ Sao Paulo, Inst Quim, Av Prof Lineu
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J Brazil Chem Soc 2008 19 (7) 1336
Rheology of decane/water and triglyceride/water emulsions stabilized by b-casein
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Fort N, Lanier TC, Amato PM, Carretero C, Saguer E*// *Univ Girona, INTEA, Av Lluis
Santalo s/n, ES-17071 Girona, Spain
Meat Sci 2008 80 (3) 939
Simultaneous application of microbial transglutaminase and high hydrostatic
pressure to improve heat induced gelation of pork plasma
Gan CY, Cheng LH, Easa AM*// *Univ Sains Malaysia, Sch Ind Technol, Food Technol
Div, MY-11800 Penang, Malaysia
Innov Food Sci Emerg Technol 2008 9 (4) 563
Evaluation of microbial transglutaminase and ribose cross-linked soy protein
isolate-based microcapsules containing fish oil
Gaygadzhiev Z, Alexander M, Corredig M*// *Univ Guelph, Dept Food Sci, Guelph,
Ontario, Canada N1G 2W1
Food Hydrocolloid 2009 23 (4) 1134
Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of
casein micelles studied by diffusing wave spectroscopy
Ghanbarzadeh B, Oromiehi AR// Univ Tabriz, Fac Agric, Dept Food Sci & Technol, POB
51666-16471, Tabriz, Iran
Int J Biol Macromol 2008 43 (2) 209
Biodegradable biocomposite films based on whey protein and zein: Barrier,
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Guyomarc’h F, Nono M, Nicolai T, Durand D// INRA UMR 1253, Sci & Technol Lait &
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Food Hydrocolloid 2009 23 (4) 1103
Heat-induced aggregation of whey proteins in the presence of k-casein or sodium
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J Food Sci 2008 73 (8) E349
Coating of peanuts with edible whey protein film coating a-tocopherol and ascorbyl
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Garching, Germany
J Cereal Sci 2008 48 (2) 548
Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheo-
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Hernandez A, Harte FM*// *Univ Tennessee, Dept Food Sci & Technol, Knoxville, Tn
37996, USA
J Dairy Sci 2008 91 (10) 3761
Manufacture of acid gels from skim milk using high-pressure homogenization
Iimure T, Takoi K, Kaneko T, Kihara M, Hayashi K, Ito K, Sato K, Takeda K// Sapporo
Breweries Ltd, 37-1 Nittakizaki, Ota ku, Gunma 370 0393, Japan
J Agric Food Chem 2008 56 (18) 8664
Novel prediction method of beer foam stability using protein Z, barley dimeric
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Javanmard M, Golestan L// IROST, Inst Chem Technol, Dept Food Sci, 71 Forsat St,
Enghelab Ave, POB 15815-3538, Tehran, Iran
J Food Process Eng 2008 31 (5) 628
Effect of olive oil and glycerol on physical properties of whey protein concentrate
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Kim YS, Park JW*// *Oregon State Univ, Dept Food Sci & Technol, Seafood Res &
Educat Ctr, 2001 Marine Dr, Astoria, Or 97103, USA
J Food Sci 2008 73 (8) C585
Negative roles of salt in gelation properties of fish protein isolate
Ko S, Gunasekaran S*// *Univ Wisconsin, Dept Biol Systems Engn, 460 Henry Mall,
Madison, Wi 53706, USA
J Food Eng 2008 90 (2) 161
In situ microstructure evaluation during gelation of b-lactoglobulin
Kotsmar CS, Arabadzhieva D, Khristov KHR, Mileva E, Grigoriev DO, Miller R, Exer-
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Food Hydrocolloid 2009 23 (4) 1169
Adsorption layer and foam film properties of mixed solutions containing b-casein
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Le TT, Saveyn P, Hoa HD, Van der Meeren P*// *Univ Ghent, Fac Biosci Engn, Particle &
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Int Dairy J 2008 18 (12) 1090
Determination of heat-induced effects on the particle size distribution of casein
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Lee SH, Lefevre T, Subirade M, Paquin P// Busan Reg Korea Food & Drug Admin, 123-7
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Food Chem 2009 113 (1) 191
Effects of ultra-high pressure homogenization on the properties and structure of
interfacial protein layer in whey protein-stabilized emulsion
Liu R, Zhao SM, Xiong SB*, Die BJ, Qin LH// *Huazhong Agric Univ, Coll Food Sci &
Technology, CN-430070 Wuhan, Hubei Province, Peoples Rep China
Meat Sci 2008 80 (3) 632
Role of secondary structures in the gelation of porcine myosin at different pH values
Liu Y, Guo R*// *Yangzhou Univ, Sch Chem & Chem Engn, CN-225002 Yangzhou,
Peoples Rep China
Int Dairy J 2008 18 (10–11) 1022
Aggregation properties of aqueous casein hydrolysate solutions at different pH
Lopez-Carballo G, Hernandez-Munoz R, Gavara R, Ocio MJ*// *IATA - CSIC, Inst
Agrochem & Food Technol, Apartado Correos 73, ES-46100 Valencia, Spain
Int J Food Microbiol 2008 126 (1–2) 65
Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbial
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Manoi K, Rizvi SSH// Cornell Univ, Inst Food Sci, Stocking Hall, Ithaca, NY 14853, USA
Food Res Int 2008 41 (8) 786
Rheological characterizations of texturized whey protein concentrate-based
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Manzo C, Pizzano R*, Addeo F// *Ist Sci Alimentazione, CNR, Via Roma 52 A/C, IT-
83100 Avellino, Italy
J Agric Food Chem 2008 56 (17) 7929
Detection of pH 4.6 insoluble b-lactoglobulin in heat treated milk and Mozzarella
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Martin GJO, Williams RPW, Choong C, Lee B, Dunstan DE*// *Univ Melbourne, Dept
Chem & Biomol Engn, Parkville, Vic 3010, Australia
Int Dairy J 2008 18 (10–11) 1077
Comparison of rennet gelation using raw and reconstituted skim milk
Medrano A, Abirached C, Panizzolo L, Moyna P, Anon MC// Univ Republica, Fac Quim,
Dept Ciencia & Tecnol Alimentos, Montevideo, Uruguay
Food Chem 2009 113 (1) 127
The effect of glycation on foam and structural properties of b-lactoglobulin
Moatsou G, Katsaros G, Bakopanos C, Kandarakis I, Taoukis P, Politis I// Agric Univ
Athens, Dept Food Sci & Technol, Iera Odos 75, GR-11855 Athens, Greece
Int Dairy J 2008 18 (12) 1119
Effect of high-pressure treatment at various temperatures on activity of indigenous
proteolytic enzymes and denaturation of whey proteins in ovine milk
Mu TH, Tan SS, Xue YL// Chinese Acad Agric Sci, Inst Agro-Food Sci & Technol, Lab
Food Chem & Nutr Sci, 2 Yuanmingyuan West Rd, Haidian, CN-100094 Beijing,
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Food Chem 2009 112 (4) 1002
The amino acid composition, solubility and emulsifying properties of sweet potato
protein
Murray BS, Xu R, Dickinson E// Univ Leeds, Proctor Dept Food Sci, Food Colloids Grp,
Leeds LS2 9JT, England
Food Hydrocolloid 2009 23 (4) 1190
Brewster angle microscopy of adsorbed protein films at air-water and oil-water
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Nicorescu I, Loisel C, Riaublanc A, Vial C, Djelveh G, Cuvelier G, Legrand J// ENITIAA,
CNRS UMR 6144, GEPEA, rue de la Geraudiere, BP 82225, FR-44322 Nantes 03, France
Food Hydrocolloid 2009 23 (4) 1209
Effect of dynamic heat treatment on the physical properties of whey protein
foams
Pitkowski A, Durand D, Nicolai T*// *Univ Maine, UMR CNRS, FR-72085 Le Mans 9,
France
J Colloid Interface Sci 2008 326 (1) 96
Structure and dynamical mechanical properties of suspensions of sodium
caseinate
Pitkowski A, Nicolai T, Durand D// Univ Maine, UMR-CNRS, Polymeres Colloides
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Food Hydrocolloid 2009 23 (4) 1164
Stability of caseinate solutions in the presence of calcium
Risso PH, Borraccetti DM, Araujo C, Hidalgo ME, Gatti CA// Univ Nacl Rosario, Dept
Quim Fis, Suipacha 531, AR-2002 Rosario, Argentina
Colloid Polym Sci 2008 286 (12) 1369
Effect of temperature and pH on the aggregation and the surface hydrophobicity of
bovine k-casein
Ryan M, McEvoy E, McSweeney SL, O’Callaghan DM, FitzGerald RJ*// *Univ Limerick,
Dept Life Sci, Limerick, Rep Ireland
Food Res Int 2008 41 (8) 813
Thermal behavior of emulsions manufactured with soy protein ingredients
Sahoo PK, Chew YMJ*, Mercade-Prieto R, Wilson DI, Dai XW// *New Museums Site,
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Int J Food Sci Technol 2008 43 (10) 1901
Fluid dynamic gauging studies of swelling behaviour of whey protein gels in NaOH/
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Sakuno MM, Matsumoto S, Kawai S, Taihei K, Matsumura Y// Kyoto Univ, Div Agron &
Hort Sci, Lab Qual Anal & Assessment, Kyoto 611 0011, Japan
Langmuir 2008 24 (20) 11483
Adsorption and structural change of b-lactoglobulin at the diacylglycerol-water
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Samontha A, Nipattamanon C, Shiowatana J, Siripinyanond A*// *Mahidol Univ, Fac
Sci, Dept Chem, Rama VI Rd, TH-10400 Bangkok, Thailand
J Agric Food Chem 2008 56 (19) 8809
Toward better understanding of salt-induced hen egg white protein aggregation
using field-flow fractionation
Sathivel S, Bechtel PJ// Univ Alaska Fairbanks, Fishery Ind Technol Ctr, 118 Trident
Way, Kodiak, Ak 99615, USA
J Food Biochem 2008 32 (5) 557
A comparison of physical and rheological properties of arrowtooth flounder protein
made using three different extracting processes
Shimoyama A, Kido S, Kinekawa YI, Doi Y*// *Kyoto Womens Univ, Dept Food & Nutr,
Higashiyama ku, Kyoto 606 8501, Japan
J Agric Food Chem 2008 56 (19) 9200
Guar foaming albumin: A low molecular mass protein with high foaming activity
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Sivarooban T, Hettiarachchy NS*, Johnson MG// *Univ Arkansas, Dept Food Sci, 2650
Nth Young Ave, Fayetteville, Ar 72704, USA
Food Res Int 2008 41 (8) 781
Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incor-
porated soy protein edible films
Solgaard G, Haug IJ, Draget KI// Norwegian Univ Sci & Technol, NTNU, Dept Bio-
technol, NOBIPOL, Sem Saelands 6-8, NO-7491 Trondheim, Norway
Int J Biol Macromol 2008 43 (2) 192
Proteolytic degradation of cold-water fish gelatin solutions and gels
Stathopoulos CE, O’Kennedy BT// Univ Newcastle, Sch Environm & Life Sci, POB 127,
Ourimbah, NSW 2258, Australia
Int J Dairy Technol 2008 61 (4) 397
A rheological evaluation of concentrated casein systems as replacement for gluten:
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Sun SM, Song YH*, Zheng Q// *Zhejiang Univ, Dept Polymer Sci & Engn, CN-310027
Hangzhou, Peoples Rep China
J Food Eng 2008 90 (2) 207
Rheological behavior of wheat gliadins in 50% (v/v) aqueous propanol
Wang H, Pato M, Pietrasik Z, Shand P*// *Univ Saskatchewan, Dept Food & Bioprod
Sci, 51 Campus Dr, Saskatoon, Saskatchewan, Canada S7N 5A8
Food Chem 2009 113 (1) 21
Biochemical and physicochemical properties of thermally treated natural actomy-
osin extracted from normal and PSE pork longissimus muscle
Wang LZ, Auty MAE, Rau A, Kerry JF, Kerry JP*// *Natl Univ Ireland Univ Coll Cork,
Dept Food & Nutr Sci, Cork, Rep Ireland
J Food Eng 2009 90 (1) 11
Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films
Xiong YL, Agyare KK, Addo K// Univ Kentucky, Dept Anim & Food Sci, 206 Garrigus
Bldg, Lexington, Kt 40546, USA
Meat Sci 2008 80 (2) 535
Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but
improves emulsification of pork myofibrillar protein
Ye A, Hewitt S, Taylor S// Massey Univ, Riddet Inst, Private Bag 11 222, Palmerston
North 4442, New Zealand
Food Hydrocolloid 2009 23 (4) 1220
Characteristics of rennet-casein-based model processed cheese containing maize
starch: Rheological properties, meltabilities and microstructures
Zhao QZ, Zhao MM*, Wang JS, Wang CH, Yang B// *Sth China Univ Technol, Coll Light
Ind & Food Sci, CN-510640 Guangzhou, PR China
J Food Process Eng 2008 31 (5) 671
Effects of sodium caseinate and whey proteins on whipping properties and texture
characteristics of whipped cream