Bibliography of food hydrocolloids

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

Contents lists available at ScienceDirect

Food Hydrocolloids

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

Food Hydrocolloids 23 (2009) 1623–1628

1. Reviews

Shimoni E// Technion - Israel Inst Technol, Russel Berrie Nanotechnol Inst, IL-32000Haifa, IsraelCurr Opin Colloid Interface Sci 2008 13 (5) 368Using AFM to explore food nanostructure

2. General interest

Akbulut M, Coklar H, Ozen G// Selcuk Univ, Fac Agric, Dept Food Engn, TR-42031Konya, TurkeyFood Sci Technol Int 2008 14 (4) 321Rheological characteristics of Juniperus drupiacea fruit juice (pekmez) concentratedby boiling

Akkose A,Aktas N*// *Ataturk Univ, Fac Agric,Dept FoodEngn,TR-25240 Erzurum, TurkeyMeat Sci 2008 80 (3) 875Determination of glass transition temperature of beef and effects of various cryo-protective agents on some chemical changes

Angioloni A, Collar C*// *Inst Agrochem & Food Technol - CSIC, Dept Food Sci, CerealGrp, POB 73, ES-46100 Valencia, SpainFood Res Int 2008 41 (8) 803Functional response of diluted dough matrixes in high-fibre systems: A viscometricand rheological approach

Bermudez-Aguirre D, Mawson R, Barbosa-Canovas GV*// *Washington State Univ, CtrNonthermal Process Food, Pullman, Wa 99164, USAJ Food Sci 2008 73 (7) E325Microstructure of fat globules in whole milk after thermosonication treatment

Bot A, Veldhuizen SJ, Den Adel R, Roijers EC// Unilever Res & Dev, Olivier vanNoortlaan 120, NL-3133 AT Vlaardingen, The NetherlandsFood Hydrocolloid 2009 23 (4) 1184Non-TAG structuring of edible oils and emulsions

Budke J, Garcia JM*, Chambers E// *Kansas State Univ, Sch Family Studies & HumanServ, 139 Campus Creek Complex, Manhattan, Ks 66506, USAJ Am Diet Assoc 2008 108 (9) 1532Comparisons of thickened beverages using line spread measurements

Connelly RK, McIntier RL// Univ Wisconsin, Dept Food Sci, 1605 Linden Dr, Madison,Wi 53706, USAJ Sci Food Agric 2008 88 (13) 2309Rheological properties of yeasted and nonyeasted wheat doughs developed underdifferent mixing conditions

Di Monaco R, Giancone T, Cavella S, Masi P// Univ Naples Federico 2, Dept Food Sci,IT-80055 Portici, ItalyJ Texture Stud 2008 39 (5) 460Predicting texture attributes from microstructural, rheological and thermal prop-erties of hazlenut spreads

Du WX, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M*// *USDA/ARS, Western Reg Res Ctr, Albany, Ca 94710, USA

J Food Sci 2008 73 (7) M378Antibacterial activity against E. coli O157:H7, physical properties, and storagestability of novel carvacrol-containing edible tomato films

Ettelaie R, Akinshina A, Dickinson E// Univ Leeds, Procter Dept Food Sci, Leeds LS29JT, EnglandFaraday Discuss 2008 139 161Mixed protein-polysaccharide interfacial layers: A self consistent field calculationstudy

Firoozmand H, Murray BS, Dickinson E*// *Univ Leeds, Procter Dept Food Sci, LeedsLS2 9JT, EnglandFood Hydrocolloid 2009 23 (4) 1081Microstructure and rheology of phase-separated gels of gelatin+oxidized starch

Fu XW, Huang B, Feng FQ// China Jiliang Univ, Coll Life Sci, CN-310018 Hangzhou,Peoples Rep ChinaJ Food Process Eng 2008 31 (5) 619Shelf life of fresh noodles as affected by the food grade monolaurin microemulsionsystem

Gammariello D, Chillo S, Mastromatteo M, Di Guilio S, Attanasio M, Del Nobile MA*//*Univ Foggia, Ist Ricerca & Applicazione Biotecnol Sicurezza & Valorizzione, ViaNapoli 25, IT-71100 Foggia, ItalyJ Dairy Sci 2008 91 (11) 4155Effect of chitosan on the rheological and sensorial characteristics of Apulia spread-able cheese

Ghosh S, Peterson DG, Coupland JN*// *337 Food Sci Bldg, University Park, Pa 16802,USAFood Biophys 2008 3 (4) 335Temporal aroma release profile of solid and liquid droplet emulsions

Gustaw W// Univ Agric, Dept Milk Technol & Hydrocolloids, Skromna 8, PL-20950Lublin, PolandActa Aliment 2008 37 (3) 359Production and rheological properties of whey protein-polysaccharide mixed(composites) gels

Hakansson A, Tragardh C, Bergenstahl B// Lund Univ, Dept Food Technol Engn & Nutr,Lund, SwedenFood Hydrocolloid 2009 23 (4) 1177Studying the effects of adsorption, recoalescence and fragmentation in a highpressure homogenizer using a dynamic simulation model

Harthoorn LF, Ruijschop RMAJ, Weinbreck F, Burgering MJ, De Wijk RA, Ponne CT,Bult JHF*// *TI Food & Nutr, POB 557, NL-6700 AN Wageningen, The NetherlandsFood Qual Preference 2008 19 (7) 644Effects of aroma-texture congruency within dairy custard on satiation and foodintake

Herrero AM, Cambero MI, Ordonez JA, De la Hoz L, Carmona P// Univ Complutense,Dept Nutr Bromatol & Tecnol Alimentos, Madrid, SpainFood Chem 2009 113 (2) 493Plasma powder as cold-set binding agent for meat system: Rheological and Ramanspectroscopy study

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 8sections: 1 Reviews; 2 General interest; 3 Starch; 4 Pectin; 5 Terrestial plant polysaccharides; 6 Marine plant polysaccharides; 7 Microbial polysaccharides; 8 Proteins. Withineach 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 matterdoi:10.1016/S0268-005X(09)00045-9

Bibliography of food hydrocolloids / Food Hydrocolloids 23 (2009) 1623–16281624

Hunneche CS, Lund MN, Skibsted LH, Nielsen J*// *Univ Copenhagen, Fac Life Sci,Dept Basic Sci & Environm, Thorvaldsensvej 40, DK-1871 Frederiksberg C, DenmarkJ Agric Food Chem 2008 56 (19) 9258Antioxidant activity of a combinatorial library of emulsifier-antioxidantbioconjugates

Jisha S, Padmaja G*, Moorthy SN, Rajeshkumar K// *Cent Tuber Crops Res Inst, DivCrop Utilization, IN-695017 Thiruvananthapuram, Kerala, IndiaInnov Food Sci Emerg Technol 2008 9 (4) 587Pre-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, AustraliaInt Dairy J 2008 18 (10–11) 994The 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 KoreaInt J Dairy Technol 2008 61 (4) 364Properties 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 KoreaFood Sci Biotechnol 2008 17 (4) 865Chitosan 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, JapanCarbohydr Polym 2009 75 (4) 719pH-Dependent interaction between sodium caseinate and xanthan gum

Koupantsis T, Kiosseoglou V*// *Aristotle Univ Thessaloniki, Sch Chem, Lab FoodChem & Technol, GR-54124 Thessaloniki, GreeceFood Hydrocolloid 2009 23 (4) 1156Whey protein-carboxymethylcellulose interaction in solution and in oil-in-wateremulsion systems. Effect on emulsion stability

Kucukcetin A// Ardeniz Univ, Fac Agric, Dept Food Engn, TR-07059 Antalya, TurkeyInt J Dairy Technol 2008 61 (4) 385Effect of heat treatment of skim milk and final fermentation pH on graininess androughness of stirred yogurt

Kunimune T, Shellhammer TH*// *Oregon State Univ, Dept Food Sci & Technol, 100Wiegand Hall, Corvallis, Or 97331, USAJ Agric Food Chem 2008 56 (18) 8629Foam-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 ANWageningen, The NetherlandsJ Agric Food Chem 2008 56 (18) 8360In vitro analysis of protection of the enzyme bile salt hydrolase against entericconditions by whey protein-gum arabic microencapsulation

Launay B, Michon C// AgroParisTech, AgroParisTech-INRA-CNAMCEMAGREF, UMRGenial 1145, 1 Ave Olympiades, FR-91744 Massy, FranceJ Texture Stud 2008 39 (5) 496Biaxial extension of wheat flour doughs: Lubricated squeezing flow and stressrelaxation properties

Lobato-Calleros C, Sosa-Perez A, Rodriguez-Tafoya J, Sandoval-Castilla O, Perez-Alonso C, Vemon-Carter EJ*// *Univ Autonoma Metropolitana Iztapalapa, Area IngnQuim, San Rafael Atlixco 186, MX-09340 Mexico City, DF, MexicoLWT Food Sci Technol 2008 41 (10) 1847Structural and textural characteristics of reduced-fat cheese-like products madefrom W1/O/W2 emulsions and skim milk

McCarthy KL, Sacher RF, Garvey TC// Univ Calif Davis, Dept Food Sci & Technol, 1Shields Ave, Davis, Ca 95616, USAJ Texture Stud 2008 39 (5) 480Relationship between rheological behavior and Bostwick measurement duringmanufacture of ketchup

McKinnon IR, Yap SE, Augustin MA, Hemar Y// Monash Univ, Sch Chem, PO Box 23,Clayton, Vic 3800, AustraliaFood Hydrocolloid 2009 23 (4) 1127Diffusing-wave spectroscopy investigation of heated reconstituted skim milkscontaining calcium chloride

Medoua GN, Mbofung CMF// IMPM, Ctr Food & Nutr Res, POB 6163, Yaounde,CameroonJ Sci Food Agric 2008 88 (11) 1975Changes in flour gelatinisation of trifoliate yam (Dioscorea dumetorum) tubers afterharvest

Mirhosseini H, Tan CP*, Taherian AR, Boo HC// *Univ Putra Malaysia, Fac Food Sci &Technol, Dept Food Technol, MY-43400 UPM Serdang, Selangor, MalaysiaCarbohydr Polym 2009 75 (3) 512Modeling the physicochemical properties of orange beverage emulsion as functionof 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, USAJ Am Oil Chem Soc 2008 85 (10) 985Enzyme-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 ColloidsGrp, Leeds LS2 9JT, EnglandFood Hydrocolloid 2009 23 (4) 1198Bubble stability in the presence of oil-in-water emulsion droplets: Influence ofsurface shear versus dilatational rheology

Oms-Oliu G, Soliva-Fortuny R, Martin-Belloso O*// *Univ Lleida, UTPV CeRTA, DeptFood Technol, Rovira Roure 191, ES-25198 Lleida, SpainLWT Food Sci Technol 2008 41 (10) 1862Using polysaccharide-based edible coatings to enhance quality and antioxidantproperties of fresh-cut melon

Panouille M, Larreta-Garde V*// *Univ Cergy-Pontoise, UFR Sci & Techniques, LabERRMECe, 2 Ave Adolphe Chauvin, BP222, FR-95302 Pontoise, FranceFood Hydrocolloid 2009 23 (4) 1074Gelation behaviour of gelatin and alginate mixtures

Paraskevopoulou A, Tsoukala A, Kiosseoglou V// Aristotle University Thessaloniki,Sch Chem, Lab Food Chem & Technol, GR-54124 Thessaloniki, GreeceFood Hydrocolloid 2009 23 (4) 1139Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholicbeverage 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 KoreaFood Sci Biotechnol 2008 17 (4) 794Effect of k-carrageenan and guar gum as a substitute for inorganic polyphosphate onpork sausages

Peressini D, Peighambardoust SH, Hamer RJ, Sensidoni A, Van der Goot AJ// UnivUdine, Dept Food Sci, Via Marangoni 97, IT-33100 Udine, ItalyJ Cereal Sci 2008 48 (2) 426Effectof shear rate onmicrostructure and rheological properties of sheared wheat doughs

Ramasubramanian L, Restuccia C, Deeth HC*// *Univ Queensland, Sch Land Crop &Food Sci, Brisbane, Qld 4072, AustraliaJ Dairy Sci 2008 91 (11) 4164Effect 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, AustraliaJ Food Sci 2008 73 (7) M360Effect of addition of Versagel� on microbial, chemical, and physical properties oflow-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, FranceFood Hydrocolloid 2009 23 (4) 1149Contamination of food by fluorinated surfactants - Distribution in emulsions andimpact on the interfacial protein behaviour

Sablani SS, Bruno L, Kasapis S, Symaladevi RM// Washington State Univ, Dept BiolSystems Engn, POB 646120, Pullman, Wa 99164, USAJ Food Eng 2009 90 (1) 110Thermal transitions of rice: Development of a state diagram

Saricoban C, Ozalp B, Yilmaz MT, Ozen G, Karakaya M, Akbulut M// Selcuk Univ, FacAgric, Dept Food Engn, TR-42049 Konya, TurkeyMeat Sci 2008 80 (3) 599Characteristics of meat emulsion systems as influenced by different levels of lemonalbedo

Serfert Y, Drusch S*, Schwarz K// *Univ Kiel, Inst Human Nutr & Food Sci, Heinrich-Hecht-Pl 10, DE-24118 Kiel, GermanyFood Chem 2009 113 (4) 1106Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids duringhomogenisation, microencapsulation and storage

Shen YY, Longo ML, Powell RL*// *Univ Calif Davis, Dept Chem Engn & Materials Sci,Davis, Ca 95616, USAJ Colloid Interface Sci 2008 327 (1) 204Stability and rheological behavior of concentrated monodisperse food emulsifiercoated 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 1625

Food Chem 2009 113 (1) 71Physico-chemical, thermal and pasting properties of fractions obtained during threesuccessive reduction milling of different corn types

Soukoulis C, Chandrinos I, Tzia C*// *Natl Tech Univ Athens, Sch Chem Engn, FoodChem & Technol Lab, GR-15780 Athens, GreeceLWT Food Sci Technol 2008 41 (10) 1816Study 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, SwitzerlandFood Hydrocolloid 2009 23 (4) 1228Dissolution 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,TurkeyInt J Food Sci Technol 2008 43 (11) 2026Antifungal activity of biopolymers containing natamycin and rosemary extractagainst 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, BelgiumInt Dairy J 2008 18 (10–11) 1003Effect of formulation on the emulsion and whipping properties of recombined dairycream

Vargas M, Chafer M, Albors A, Chiralt A, Gonzalez-Martinez C// Univ PolitecnValencia, Inst Food Engn Dev, Dept Food Technol, Camino de Vera s/n, ES-46022Valencia, SpainInt Dairy J 2008 18 (12) 1146Physicochemical and sensory characteristics of yoghurt produced from mixtures ofcows’ and goats’ milk

Vivar-Vera G, Torrestiana-Sanchez B, Monroy-Rivera JA, Brito-De la Fuentel E// InstTechnol Veracruz, Food Res & Dev Unit, Ma de Quevedo 2779, MX-91808 Veracruz,Veracruz, MexicoDtsch Lebensm Rundsch 2008 104 (8) 376Chonching - 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,USAJ Food Sci 2008 73 (8) S418Selected quality characteristics of fresh-cut sweet potatoes coated with chitosanduring 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, GermanyInt J Dairy Technol 2008 61 (4) 379Investigation of the effects of mechanical post-processing with a colloid mill on thetexture properties of stirred yogurt

Wulff-Perez M, Torcello-Gomez A, Galvez-Ruiz MJ, Martin-Rodriguez A*// *UnivGranada, Fac Ciencias, Dept Fis Aplicada, Fuentenueva s/n, ES-18071 Granada, SpainFood Hydrocolloid 2009 23 (4) 1096Stability of emulsions for parenteral feeding: Preparation and characterization ofo/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 ChinaJ Food Process Preserv 2008 32 (5) 770Effects 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, CampusArrosadia s/n, ES-31006 Navarra, SpainLWT Food Sci Technol 2008 41 (10) 2159Effect of the presence of glycerol and Tween 20 on the chemical and physicalproperties of films based on chitosan with different degree of deacetylation

Zimet P, Livney YD*// *Technion - Israel Inst Technol, Fac Biotechnol & Food Engn, LabBiopolym & Food Nanotechnol, IL-32000 Haifa, IsraelFood Hydrocolloid 2009 23 (4) 1120b-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*// *CtrDesarrollo Prod Biot IPN, km 8.5 Carr Yautepec-Jojutla, Apartado Postal 24, MX-62731 Yautepec, Morelos, MexicoStarch 2008 60 (8) 433Physicochemical and biochemical characterization of starch granules isolated ofpigmented maize hybrids

Ahmad N, Singh RRB*, Singh AK, Patel AA, Patil GR// *Natl Dairy Res Inst, Div DairyTechnol, IN-132001 Karnal, IndiaInt J Dairy Technol 2008 61 (4) 403Effect 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 KoreaFood Sci Biotechnol 2008 17 (4) 780Rheological properties of hot pepper-soybean pastes mixed with acetylated starches

Chung HJ, Liu Q*, Hoover R// *Agric & Agri-Food Canada, Guelph Food Res Ctr, 93Stone Rd West, Guelph, Ontario, Canada N1G 5C9Carbohydr Polym 2009 75 (3) 436Impact of annealing and heat-moisture treatment on rapidly digestible, slowlydigestible and resistant starch levels in native and gelatinized corn, pea and lentilstarches

Fama L, Gerschenson L, Goyanes S*// *Univ Buenos Aires, Fac Ciencias Exactas & Nat,Dept Fisica, Ciudad Universitaria, AR-1428 Buenos Aires, ArgentinaCarbohydr Polym 2009 75 (2) 230Starch-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, BrazilStarch 2008 60 (8) 417Effect 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, USAStarch 2008 60 (9) 476Temperature related structural changes in wheat and corn starch granules and theireffects on gels and dry foam

Kim BK, Lee JS, Cho YJ, Park DJ*// *Korea Food Res Inst, Songnam 463 746, Gyeonggi,South KoreaFood Sci Biotechnol 2008 17 (4) 814Changes in pasting and fluid properties of corn and rice starches after physicalmodification by planetary mill

Koksel H, Ozturk S, Kahraman K, Basman A, Ozbas OZ, Ryu GH// Hacettepe Univ, FacEngn, Dept Food Engn, TR-06532 Ankara, TurkeyFood Sci Biotechnol 2008 17 (4) 755Evaluation of molecular weight distribution, pasting and functional properties, andenzyme 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 ChinaFood Chem 2009 113 (2) 371Physical 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 KoreaFood Sci Biotechnol 2008 17 (4) 705Structural 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, IsraelInnov Food Sci Emerg Technol 2008 9 (4) 507Continuous dual feed homogenization for the production of starch inclusioncomplexes for controlled release of nutrients

Liu H, Yu L*, Dean K, Simon G, Petinakis E, Chen L// *CSIRO, Materials Sci & Engn, Gate4, Normanby Rd, Clayton South, Melbourne, AustraliaCarbohydr Polym 2009 75 (3) 395Starch 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, BelgiumCarbohydr Polym 2009 75 (2) 299Influence of drying temperature on functional properties of wet-milled starchgranules

Mendez-Montealvo G, Garcia-Suarez FJ, Paredes-Lopez O, Bello-Perez LA*// *IPN, CtrDesarrollo Prod Bioticos, Apartado Postal 24, MX-62731 Yautepec, Morelos, MexicoJ Cereal Sci 2008 48 (2) 420Effect of nixtamalization on morphological and rheological characteristics of maizestarch

Miao M, Zhang T, Jiang B*// *Jiangnan Univ, State Key Lab Food Sci & Technol, 1800Lihu Ave, CN-214122 Wuxi, Jiangsu Province, Peoples Rep ChinaFood Chem 2009 113 (4) 1025Characterisations 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

Bibliography of food hydrocolloids / Food Hydrocolloids 23 (2009) 1623–16281626

Food Chem 2009 113 (1) 1Effects 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, IndiaStarch 2008 60 (9) 485Influence of lipids isolated from soybean seed on different properties of cassavastarch

Salman H, Blazek J, Lopez-Rubio A, Gilbert EP, Hanley T, Copeland L*// *Univ Sydney,Fac Agric Food & Nat Resources, Sydney, NSW 2006, AustraliaCarbohydr Polym 2009 75 (3) 420Structure-function relationships in A and B granules from wheat starches of similaramylose content

Tako M, Tamaki Y, Konishi T, Shibanuma K, Hanashiro I, Takeda Y// University Ryu-kyus, Department Biosci & Biotechnol, Okinawa 903 0213, JapanFood Res Int 2008 41 (8) 797Gelatinization and retrogradation characteristics of wheat (Rosella) starch

Tie APL, Karim AA*, Manan DMA// *University Sains Malaysia, Sch Ind Technol, FoodTechnol Div, Food Biopolymer Res Grp, MY-11800 Penang, MalaysiaStarch 2008 60 (8) 408Physicochemical properties of starch in sago palms (Metroxylon sagu) at differentgrowth stages

Watcharatewinkul Y, Puttanlek C, Rungsardthong V, Uttapap D*// *King Mongkut’sUniv Technol Thonburi, Sch Bioresources & Technol, Div Biochem Technol, 83 moo 8,Tha-kham, TH-10150 Bangkhuntian, Bangkok, ThailandCarbohydr Polym 2009 75 (3) 505Pasting 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 2N2J Food Sci 2008 73 (7) E313Sorption isotherm and plasticizationeffectofmoisture and plasticizers inpea starchfilm

Zhu F, Cai YZ, Sun M, Corke H*// *Univ Hong Kong, Sch Biol Sci, Pokfulam Rd, HongKong, Peoples Rep ChinaFood Chem 2009 112 (4) 919Effect of phytochemical extracts on the pasting, thermal, and gelling properties ofwheat starch

4. Pectin

Agoub AA, Giannouli P, Morris ER*// *Univ Coll Cork, Dept Food & Nutr Sci, Cork, RepIrelandCarbohydr Polym 2009 75 (2) 269Gelation of high methoxy pectin by acidification with D-glucono-d-lactone (GDL) atroom temperature

Siew CK, Williams PA*// *Glyndwr Univ, Ctr Water-Soluble Polymers, Plas Coch, MoldRd, Wrexham LL11 2AW, WalesJ Agric Food Chem 2008 56 (17) 8111Characterization of the surface-active components of sugar beet pectin and thehydrodynamic 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 BuenosAires, ArgentinaFood Hydrocolloid 2009 23 (4) 1089Molecular 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,MexicoEur Food Res Technol 2008 227 (6) 1669Physicochemical and functional characterization of the galactomannan obtainedfrom mesquite seeds (Prosopis pallida)

De Moura MR, Avena-Bustillos RJ, McHugh TH, Krochta JM, Mattoso LHC*// *Univ FedSao Carlos, Dept Chem, Sao Carlos, SP, BrazilJ Food Sci 2008 73 (7) N31Properties of novel hydroxypropyl methylcellulose films containing chitosannanoparticles

Glibowski P, Wasko A// Univ Life Sci Lublin, Dept Milk Technol & Hydrocolloids,Skromna 8, PL-20704 Lublin, PolandInt J Food Sci Technol 2008 43 (11) 2075Effect of thermochemical treatment on the structure of inulin and its gellingproperties

Mahendran T, Williams PA*, Phillips GO, Al-Assaf S, Baldwin TC// *Glyndwr Univ, PlasCoch, Mold Rd, Wrexham LL11 2AW, WalesJ Agric Food Chem 2008 56 (19) 9269New 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 FoodEngn, POB 23, BR-13635-900 Pirassununga, SP, BrazilItal J Food Sci 2008 20 (1) 111Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings basedon cassava starch and methylcellulose

Mirhosseini H, Tan CP*, Taherian AR// *University Putra Malaysia, Faculty FoodScience & Technology, Dept Food Technol, MY-43400 Serdang, MalaysiaEur Food Res Technol 2008 228 (1) 19Effect 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 EcklesAve, St Paul, Mn 55108, USAFlavour Fragr J 2008 23 (6) 392Encapsulation and release of menthol. Part 1: The influence of OSAn modification ofcarriers on the encapsulation of L-menthol by spray drying

Mortenson MA, Reineccius GA// Univ Minnesota, Dept Food Sci & Nutr, 1334 EcklesAve, St Paul, Mn 55108, USAFlavour Fragr J 2008 23 (6) 407Encapsulation and release of menthol. Part 2: Direct monitoring of L-menthol releasefrom 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, SpainJ Agric Food Chem 2008 56 (20) 9502Effect of plasticizer type and amount on hydroxypropyl methylcellulose-beeswaxedible 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, Dublin4, Rep IrelandJ Food Eng 2008 90 (2) 141Manufacture and characterisation of agarose microparticles

Mitrakas GE, Koutsoumanis KP, Lazarides HN*// *Aristotle Univ Thessaloniki, FacAgric, Dept Food Sci & Technol, GR-54124 Thessaloniki, GreeceInnov Food Sci Emerg Technol 2008 9 (4) 550Impact of edible coating with or without anti-microbial agent on microbial growthduring 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 NetherlandsFood Biophys 2008 3 (4) 361Drying and rehydration of calcium alginate gels

Yu XL, Li XB, Xu XL, Zhou GH*// *Nanjing Agric Univ, Coll Food Sci & Technol, MoE KeyLab Meat Process & Qual Control, CN-210095 Nanjing, Peoples Rep ChinaJ Muscle Foods 2008 19 (4) 333Coating with sodium alginate and its effects on the functional properties andstructure of frozen pork

Zhang J, Daubert CR*, Mulligan JH, Foegeding EA// *North Carolina State University,Department Food Bioprocess & Nutr Sci, Raleigh, NC 27695, USAJ Texture Stud 2008 39 (5) 582Additive effects on the rheological behavior of alginate gels

7. Microbial polysaccharides

Ayala-Hernandez I, Hassan A, Goff HD, De Orduna RM, Corredig M*// *UniversityGuelph, Department Food Science, Guelph, Ontario, Canada N1G 2W1Int Dairy J 2008 18 (12) 1109Production, isolation and characterization of exopolysaccharides produced byLactococcus lactis subsp cremoris JFR1 and their interaction with milk proteins: Effectof 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, BrazilCarbohydr Polym 2009 75 (2) 262The influence of thermal treatment and operational conditions on xanthanproduced by X. arboricola pv pruni strain 106

Funami T, Noda S, Nakamura M, Ishihara S, Takahashi R, Al-Assaf S, Ikeda S, NishinariK, Phillips GO// San Ei Gen FFI Inc, Hydrocolloid Lab, 1-1-11 Sanwa cho, Osaka 5618588, JapanJ Agric Food Chem 2008 56 (18) 8609

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Molecular structures of gellan gum imaged with atomic force microscopy in relationto the rheological behavior in aqueous systems in the presence or absence of variouscations

Kshirsagar AC, Yenge VB, Sarkar A, Singhal RS*// *Univ Mumbai, Inst Chem Technol,Food Engn & Technol Dept, Matunga, IN-400019 Mumbai, IndiaFood Chem 2009 113 (4) 1139Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequentmicroencapsulation

Sayyed RZ, Chincholkar SB// PSGVP Mandals ASC Coll, Dept Microbiol, IN-425409Shahada, IndiaJ Food Sci Technol Mysore 2008 45 (6) 531Production of exopolysaccharide: A biopolymer from Alcaligenes faecalis

Silva MF, Fornari RCG, Mazutti MA, De Oliveira D, Padilha FF, Cichoski AJ, Cansian RL,Di Luccio M, Treichel H*// *URI Dept Food Engn, Campus Erechim, POB 743, BR-99700-000 Erechim, RS, BrazilJ Food Eng 2009 90 (1) 119Production and characterization of xanthan gum by Xanthomonas campestris usingcheese whey as sole carbon source

8. Proteins

Aguie-Beghin V, Sausse P, Meudec E, Cheynier V, Douillard R// INRA/Univ Reims,INRA UMR 614 FARE, Ctr Rech Environm & Agron, 2 Esplanade R Garros, BP 224, FR-51686 Reims, FranceJ Agric Food Chem 2008 56 (20) 9600Polyphenol-b-casein complexes at the air/water interface and in solution: Effects ofpolyphenol structure

Akkermans C, Van der Goot AJ*, Venema P, Van der Linden E, Boom RM// *Wage-ningen Univ, Food Engn Grp, POB 8129, NL-6700 EV Wageningen, The NetherlandsInt Dairy J 2008 18 (10–11) 1034Properties of protein fibrils in whey protein isolate solutions: Microstructure, flowbehaviour and gelation

Akkermans C, Venema P, Van der Goot AJ*, Boom RM, Van der Linden E// *Address asaboveFood Biophys 2008 3 (4) 390Enzyme-induced formation of b-lactoglobulin fibrils by AspN endoproteinase

Ako K, Durand D, Nicolai T*, Becu L// *Univ Maine, UMR CNRS, Polymeres ColloidesInterfaces, FR-72085 Le Mans 9, FranceFood Hydrocolloid 2009 23 (4) 1111Quantitative analysis of confocal laser scanning microscopy images of heat-setglobular protein gels

Allen KE, Murray BS, Dickinson E*// *Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT,EnglandInt Dairy J 2008 18 (10–11) 1011Whipped 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, MontpellierSupAgro, INRA, UMR 1208 Ingn Agropolymeres & Technol Emergentes, CIRAD, FR-34060 Montpellier 01, FranceJ Cereal Sci 2008 48 (2) 349A parametric and microstructural study of the formation of gluten network in mixedflour-water batter

Balange A, Benjakul S*// *Prince Songkla Univ, Fac Agro-Ind, Dept Food Technol, HatYai, TH-90112 Songkhla, ThailandFood Chem 2009 113 (1) 61Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi usingoxidised phenolic compounds

Bhat R, Karim AA*// *Univ Sains Malaysia, Sch Ind Technol, Food Technol Div, FoodBiopolym Res Grp, MY-11800 Penang, Minden, MalaysiaFood Chem 2009 113 (4) 1160Ultraviolet irradiation improves gel strenth of fish gelatin

Dal Zotto R, De Marchi M, Cecchinato A, Penasa M, Cassandro M, Carnier P, Gallo L,Bittante G// Univ Padua, Dept Anim Sci, Viale Universita 16, IT-35020 Padua, ItalyJ Dairy Sci 2008 91 (10) 4103Reproducibility and repeatability of measures of milk coagulation properties andpredictive 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, BrazilInt Dairy J 2008 18 (12) 1126Structural modifications of b-lactoglobulin subjected to gamma radiation

Denavi G, Tapia-Blacido DR, Anon MC, Sobral PJA, Mauri AN*, Menegalli FC// *CIDCA,47 y 116, AR-1900 La Plata, ArgentinaJ Food Eng 2009 90 (3) 341

Effects of drying conditions on some physical properties of soy protein films

Estevez M, Kylli P, Puolanne E, Kivikari R, Heinonen M// Univ Helsinki, Dept ApplChem & Microbiol, FI-00014 Helsinki, FinlandMeat Sci 2008 80 (4) 1290Fluorescence spectroscopy as a novel approach for the assessment of myofibrillarprotein oxidation in oil-in-water emulsions

Figueiredo EN, Areas JAG, Areas EPG*// *Univ Sao Paulo, Inst Quim, Av Prof LineuPrestes 748, BR-05508-900 Sao Paulo, BrazilJ Brazil Chem Soc 2008 19 (7) 1336Rheology of decane/water and triglyceride/water emulsions stabilized by b-caseinand sodium caseinate

Fort N, Lanier TC, Amato PM, Carretero C, Saguer E*// *Univ Girona, INTEA, Av LluisSantalo s/n, ES-17071 Girona, SpainMeat Sci 2008 80 (3) 939Simultaneous application of microbial transglutaminase and high hydrostaticpressure to improve heat induced gelation of pork plasma

Gan CY, Cheng LH, Easa AM*// *Univ Sains Malaysia, Sch Ind Technol, Food TechnolDiv, MY-11800 Penang, MalaysiaInnov Food Sci Emerg Technol 2008 9 (4) 563Evaluation of microbial transglutaminase and ribose cross-linked soy proteinisolate-based microcapsules containing fish oil

Gaygadzhiev Z, Alexander M, Corredig M*// *Univ Guelph, Dept Food Sci, Guelph,Ontario, Canada N1G 2W1Food Hydrocolloid 2009 23 (4) 1134Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation ofcasein micelles studied by diffusing wave spectroscopy

Ghanbarzadeh B, Oromiehi AR// Univ Tabriz, Fac Agric, Dept Food Sci & Technol, POB51666-16471, Tabriz, IranInt J Biol Macromol 2008 43 (2) 209Biodegradable biocomposite films based on whey protein and zein: Barrier,mechanical properties and AFM analysis

Guyomarc’h F, Nono M, Nicolai T, Durand D// INRA UMR 1253, Sci & Technol Lait &Oeuf, 65 rue St Brieuc, FR-35000 Rennes, FranceFood Hydrocolloid 2009 23 (4) 1103Heat-induced aggregation of whey proteins in the presence of k-casein or sodiumcaseinate

Han JH, Hwang HM, Min S, Krochta JM// Frito Lay Inc, PepsiCo Fruit & Vegetable ResCtr, Plano, Tx 75024, USAJ Food Sci 2008 73 (8) E349Coating of peanuts with edible whey protein film coating a-tocopherol and ascorbylpalmitate

Hartmann S, Koehler P*// *German Res Ctr Food Chem, Lichtenbergstr 4, DE-85748Garching, GermanyJ Cereal Sci 2008 48 (2) 548Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheo-logical characterisation and baking performance of the protein fraction

Hernandez A, Harte FM*// *Univ Tennessee, Dept Food Sci & Technol, Knoxville, Tn37996, USAJ Dairy Sci 2008 91 (10) 3761Manufacture 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// SapporoBreweries Ltd, 37-1 Nittakizaki, Ota ku, Gunma 370 0393, JapanJ Agric Food Chem 2008 56 (18) 8664Novel prediction method of beer foam stability using protein Z, barley dimerica-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin

Javanmard M, Golestan L// IROST, Inst Chem Technol, Dept Food Sci, 71 Forsat St,Enghelab Ave, POB 15815-3538, Tehran, IranJ Food Process Eng 2008 31 (5) 628Effect of olive oil and glycerol on physical properties of whey protein concentratefilms

Kim YS, Park JW*// *Oregon State Univ, Dept Food Sci & Technol, Seafood Res &Educat Ctr, 2001 Marine Dr, Astoria, Or 97103, USAJ Food Sci 2008 73 (8) C585Negative 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, USAJ Food Eng 2008 90 (2) 161In situ microstructure evaluation during gelation of b-lactoglobulin

Kotsmar CS, Arabadzhieva D, Khristov KHR, Mileva E, Grigoriev DO, Miller R, Exer-owa D// Max Planck Inst Colloids & Interfaces, DE-14424 Potsdam-Golm, GermanyFood Hydrocolloid 2009 23 (4) 1169Adsorption layer and foam film properties of mixed solutions containing b-caseinand C12DMPO

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Le TT, Saveyn P, Hoa HD, Van der Meeren P*// *Univ Ghent, Fac Biosci Engn, Particle &Interfacial Technol Grp, Coupure Links 653, BE-9000 Ghent, BelgiumInt Dairy J 2008 18 (12) 1090Determination of heat-induced effects on the particle size distribution of caseinmicelles by dynamic light scattering and nanoparticles tracking analysis

Lee SH, Lefevre T, Subirade M, Paquin P// Busan Reg Korea Food & Drug Admin, 123-7Yongdang-dong, Nam gu, Busan, South KoreaFood Chem 2009 113 (1) 191Effects of ultra-high pressure homogenization on the properties and structure ofinterfacial 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 ChinaMeat Sci 2008 80 (3) 632Role 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 ChinaInt Dairy J 2008 18 (10–11) 1022Aggregation properties of aqueous casein hydrolysate solutions at different pH

Lopez-Carballo G, Hernandez-Munoz R, Gavara R, Ocio MJ*// *IATA - CSIC, InstAgrochem & Food Technol, Apartado Correos 73, ES-46100 Valencia, SpainInt J Food Microbiol 2008 126 (1–2) 65Photoactivated chlorophyllin-based gelatin films and coatings to prevent microbialcontamination of food products

Manoi K, Rizvi SSH// Cornell Univ, Inst Food Sci, Stocking Hall, Ithaca, NY 14853, USAFood Res Int 2008 41 (8) 786Rheological characterizations of texturized whey protein concentrate-basedpowders produced by reactive supercritical fluid extraction

Manzo C, Pizzano R*, Addeo F// *Ist Sci Alimentazione, CNR, Via Roma 52 A/C, IT-83100 Avellino, ItalyJ Agric Food Chem 2008 56 (17) 7929Detection of pH 4.6 insoluble b-lactoglobulin in heat treated milk and Mozzarellacheese

Martin GJO, Williams RPW, Choong C, Lee B, Dunstan DE*// *Univ Melbourne, DeptChem & Biomol Engn, Parkville, Vic 3010, AustraliaInt Dairy J 2008 18 (10–11) 1077Comparison 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, UruguayFood Chem 2009 113 (1) 127The effect of glycation on foam and structural properties of b-lactoglobulin

Moatsou G, Katsaros G, Bakopanos C, Kandarakis I, Taoukis P, Politis I// Agric UnivAthens, Dept Food Sci & Technol, Iera Odos 75, GR-11855 Athens, GreeceInt Dairy J 2008 18 (12) 1119Effect of high-pressure treatment at various temperatures on activity of indigenousproteolytic enzymes and denaturation of whey proteins in ovine milk

Mu TH, Tan SS, Xue YL// Chinese Acad Agric Sci, Inst Agro-Food Sci & Technol, LabFood Chem & Nutr Sci, 2 Yuanmingyuan West Rd, Haidian, CN-100094 Beijing,Peoples Rep ChinaFood Chem 2009 112 (4) 1002The amino acid composition, solubility and emulsifying properties of sweet potatoprotein

Murray BS, Xu R, Dickinson E// Univ Leeds, Proctor Dept Food Sci, Food Colloids Grp,Leeds LS2 9JT, EnglandFood Hydrocolloid 2009 23 (4) 1190Brewster angle microscopy of adsorbed protein films at air-water and oil-waterinterfaces after compression, expansion and heat processing

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, FranceFood Hydrocolloid 2009 23 (4) 1209Effect of dynamic heat treatment on the physical properties of whey proteinfoams

Pitkowski A, Durand D, Nicolai T*// *Univ Maine, UMR CNRS, FR-72085 Le Mans 9,FranceJ Colloid Interface Sci 2008 326 (1) 96Structure and dynamical mechanical properties of suspensions of sodiumcaseinate

Pitkowski A, Nicolai T, Durand D// Univ Maine, UMR-CNRS, Polymeres ColloidesInterfaces, Ave O Messiaen, FR-72085 La Mans 9, FranceFood Hydrocolloid 2009 23 (4) 1164Stability of caseinate solutions in the presence of calcium

Risso PH, Borraccetti DM, Araujo C, Hidalgo ME, Gatti CA// Univ Nacl Rosario, DeptQuim Fis, Suipacha 531, AR-2002 Rosario, ArgentinaColloid Polym Sci 2008 286 (12) 1369

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Ryan M, McEvoy E, McSweeney SL, O’Callaghan DM, FitzGerald RJ*// *Univ Limerick,Dept Life Sci, Limerick, Rep IrelandFood Res Int 2008 41 (8) 813Thermal behavior of emulsions manufactured with soy protein ingredients

Sahoo PK, Chew YMJ*, Mercade-Prieto R, Wilson DI, Dai XW// *New Museums Site,Dept Chem Engn, Pembroke St, Cambridge CB2 3RA, EnglandInt J Food Sci Technol 2008 43 (10) 1901Fluid dynamic gauging studies of swelling behaviour of whey protein gels in NaOH/NaCl solutions

Sakuno MM, Matsumoto S, Kawai S, Taihei K, Matsumura Y// Kyoto Univ, Div Agron &Hort Sci, Lab Qual Anal & Assessment, Kyoto 611 0011, JapanLangmuir 2008 24 (20) 11483Adsorption and structural change of b-lactoglobulin at the diacylglycerol-waterinterface

Samontha A, Nipattamanon C, Shiowatana J, Siripinyanond A*// *Mahidol Univ, FacSci, Dept Chem, Rama VI Rd, TH-10400 Bangkok, ThailandJ Agric Food Chem 2008 56 (19) 8809Toward better understanding of salt-induced hen egg white protein aggregationusing field-flow fractionation

Sathivel S, Bechtel PJ// Univ Alaska Fairbanks, Fishery Ind Technol Ctr, 118 TridentWay, Kodiak, Ak 99615, USAJ Food Biochem 2008 32 (5) 557A comparison of physical and rheological properties of arrowtooth flounder proteinmade using three different extracting processes

Shimoyama A, Kido S, Kinekawa YI, Doi Y*// *Kyoto Womens Univ, Dept Food & Nutr,Higashiyama ku, Kyoto 606 8501, JapanJ Agric Food Chem 2008 56 (19) 9200Guar foaming albumin: A low molecular mass protein with high foaming activityand foam stability isolated from guar meal

Sivarooban T, Hettiarachchy NS*, Johnson MG// *Univ Arkansas, Dept Food Sci, 2650Nth Young Ave, Fayetteville, Ar 72704, USAFood Res Int 2008 41 (8) 781Physical 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, NorwayInt J Biol Macromol 2008 43 (2) 192Proteolytic 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, AustraliaInt J Dairy Technol 2008 61 (4) 397A rheological evaluation of concentrated casein systems as replacement for gluten:calcium effects

Sun SM, Song YH*, Zheng Q// *Zhejiang Univ, Dept Polymer Sci & Engn, CN-310027Hangzhou, Peoples Rep ChinaJ Food Eng 2008 90 (2) 207Rheological behavior of wheat gliadins in 50% (v/v) aqueous propanol

Wang H, Pato M, Pietrasik Z, Shand P*// *Univ Saskatchewan, Dept Food & BioprodSci, 51 Campus Dr, Saskatoon, Saskatchewan, Canada S7N 5A8Food Chem 2009 113 (1) 21Biochemical 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 IrelandJ Food Eng 2009 90 (1) 11Effect 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 GarrigusBldg, Lexington, Kt 40546, USAMeat Sci 2008 80 (2) 535Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation butimproves emulsification of pork myofibrillar protein

Ye A, Hewitt S, Taylor S// Massey Univ, Riddet Inst, Private Bag 11 222, PalmerstonNorth 4442, New ZealandFood Hydrocolloid 2009 23 (4) 1220Characteristics of rennet-casein-based model processed cheese containing maizestarch: Rheological properties, meltabilities and microstructures

Zhao QZ, Zhao MM*, Wang JS, Wang CH, Yang B// *Sth China Univ Technol, Coll LightInd & Food Sci, CN-510640 Guangzhou, PR ChinaJ Food Process Eng 2008 31 (5) 671Effects of sodium caseinate and whey proteins on whipping properties and texturecharacteristics of whipped cream