Food Hydrocolloids
ISSNs: 0268-005X
Elsevier Science B.V.
Scopus rating (2023): CiteScore 19.9 SJR 2.717 SNIP 2.236
Journal
| Titles |
|
|---|---|
| ISSNs | 0268-005X |
| Publisher | Elsevier Science B.V. |
| ZDB-ID | 742742-6 |
| ZDB-ID | 2026957-2 |
Related content
- Research output
Whey protein particles produced by electrospraying
Chatzitaki, A-T., Wagemans, A. M., Lazaridou, A., Vizirianakis, I. S., Fatouros, D. G. & Moschakis, T., Jul 2024, In: Food hydrocolloids. 152, 109885.Research output: Contribution to journal › Research article › Contributed › peer-review
Phase behaviour and structure formation of alginate-gelatin composite gels
Bäther, S., Seibt, J. H., Hundschell, C. S., Bonilla, J. C., Clausen, M. P. & Wagemans, A. M., Apr 2024, In: Food hydrocolloids. 149, 109538.Research output: Contribution to journal › Research article › Contributed › peer-review
Co-delivery of curcumin and quercetin in the bilayer structure based on complex coacervation
Ma, L., Su, C. R., Li, S. Y., He, S., Nag, A. & Yuan, Y., Nov 2023, In: Food hydrocolloids. 144, 108907.Research output: Contribution to journal › Research article › Contributed › peer-review
Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
Sankowski, L. V., Morales-Medina, R., Fula Arguello, C., Reißner, A-M., Struck, S., Rohm, H., Drusch, S., & 1 othersBrückner-Gühmann, M., 2023, In: Food Hydrocolloids. 109296.Research output: Contribution to journal › Research article › Contributed › peer-review
Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin
Kieserling, H., Alsmeier, I. M., Steffen-Heins, A., Keppler, J. K., Sevenich, R., Rauh, C., Wagemans, A. M., & 1 othersDrusch, S., Oct 2021, In: Food hydrocolloids. 119, 106746.Research output: Contribution to journal › Research article › Contributed › peer-review