Food Hydrocolloids
ISSN: 0268-005X
Datasets associated with articles published in Food Hydrocolloids
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- Data for: Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates This data includes the solubility, fluorescence spectra, CD and data that used to plot figures appearing in the manuscript. The files are named as the number of each figure.
- Data for: Effect of heat-moisture treatment on physicochemical properties and in vitro digestibility of starch-Guar complex of maize starch varying in amylose contentｅｘｐｅｒｉｍｅｎｔ ｒｅｓｕｌｔｓ：ＤＳＣ，ＸＲＤ，ｄｉｇｅｓｔｉｂｉｌｉｔｙ，ｓｗｅｌｌｉｎｇ ｐｏｗｅｒ ａｎｄ ｓｏｌｕｂｉｌｉｔｙ，ｉｓｏｔｈｅｒｍａｌ ｈｙｇｒｏｓｃｏｐｉｃ ｃｕｒｖｅｓ
- Data for: Incorporating whey protein particulates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systemsData for paper entitled "Incorporating whey protein particulates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems"
- Data for: Effects of tea polyphenols and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of whole duck egg white gel FTIR, pH, surface hydrophobicity, protein fractions, rheology
- Data for: Improvement of the Colloidal Stability of Phycocyanin in Acidified Conditions using Whey Protein-Phycocyanin Interactionsdata
- Data for: Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloidsfor publication in food journal
- Data for: Effect of heat-moisture treatment on physicochemical properties and in vitro digestibility of starch-Guar complex of maize starch varying in amylose contentThe swelling power and solubility, granule morphology, thermal properties, in vitro digestibility and isothermal hygroscopic curves of the samples were evaluated.This is the original reaserch data.
- Data for: Effect of heat-moisture treatment on physicochemical properties and in vitro digestibility of starch-Guar complex of maize starch varying in amylose contentthe research data of swelling power and solubility.
- Data for: Effects of ultrafine comminution processing on gelling properties of myofibrillar proteins from chicken breastdata on dynamic light scattering (DLS), texture analyzer (TA), Fourier transform infrared spectroscopy (FTIR), Raman spectrometer (RS), low field nuclear magnetic resonance (LF-NMR), and scanning electron microscope (SEM).
- Data for: Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methodsRaw data for Figures in the article.
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