Food Hydrocolloids

About the journal

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food …

$4840

Article publishing charge
for open access

6 days

Time to first decision

73 days

Review time

98 days

Submission to acceptance

View all insights

Editor-in-Chief

View full editorial board

Professor Pete A. Williams, DSc PhD CChem FRSC

Wrexham Glyndŵr University, Wrexham, United Kingdom

Articles

Research articleAbstract only

Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties

Yueting Li, ... Fuguo Liu

September 2024

Research articleAbstract only

Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein

Yuanda Sun, ... Haitao Wang

September 2024

Research articleAbstract only

Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin

Xin Shi, ... Siming Zhao

September 2024

Research articleAbstract only

Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids

Jun Fu, ... Long Yu

September 2024

Research articleAbstract only

Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream

Minghao Xu, ... Baiyi Lu

September 2024

Research articleAbstract only

Layer-by-layer coating of Lacticaseibacillus rhamnosus GG (LGG) using chitosan and zein/tween-80/fucoidan nanoparticles to enhance LGG's survival under adverse conditions

Yanlin Lei, ... Youngsoo Lee

September 2024

Research articleOpen access

Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface

Xingfa Ma, ... Leonard M.C. Sagis

September 2024View PDF

Research articleAbstract only

Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease

Malina Kuerman, ... Tongjie Liu

September 2024

Read latest issue

Special issues and article collections

3rd IHS

Edited by Professor Fang Zhong, Professor Qingbin Guo Guo, Dr. Steve W. Cui

25 December 2023

21st Gums and Stabilisers for the Food Industry Conference Proceedings

Edited by Costas Biliaderis, Athina Lazaridou

3 July 2023

30 Year’s Anniversary of the International Hydrocolloids Conference

Edited by Ying Wu Wu, Mingyong Xie, Steve Cui

26 April 2023

A Festschift in honour of Professor Katsuyoshi Nishinari

Edited by Shingo Matsukawa Matsukawa, Hongbin Zhang, Yapeng Fang, Peter Williams

24 April 2023

View all special issues and article collections

View all issues

Partner journals