Food Hydrocolloids
ISSNs: 0268-005X
Elsevier Science B.V.
Scopus rating (2024): CiteScore 21.7 SJR 2.837 SNIP 2.429
Journal
| Titles |
|
|---|---|
| ISSNs | 0268-005X |
| Publisher | Elsevier Science B.V. |
| ZDB-ID | 742742-6 |
| ZDB-ID | 2026957-2 |
Related content
- Research output
Embedded Bioprinting Enables Precise Fabrication of Cultured Meat with Authentic Structural Properties
Wu, D., Pang, S., Bäther, S., Woelken, L., Abyzova, M., Morales-Dalmau, J. & Haibel, A. & 7 others, Jia, Y., Berg, J., Kaufer, B. B., Denesvre, C., Wagemans, A. M., Rauh, C. & Kurreck, J., 25 Jul 2025, (E-pub ahead of print) In: Food hydrocolloids. 171, 111795.Research output: Contribution to journal › Research article › Contributed › peer-review
Physico-chemical characterization of ten commercial pea protein isolates
Schumacher, T., Steinmacher, T., Köster, E., Wagemans, A., Weiss, J. & Gibis, M., May 2025, In: Food hydrocolloids. 162, 110996.Research output: Contribution to journal › Research article › Contributed › peer-review
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