Food Hydrocolloids

Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.

《Food Hydrocolloids》发表了关于食品中胶体材料的表征、功能性质和应用的原创和创新研究。这些胶体材料定义为商业上重要的多糖和蛋白质，被添加到食品中以控制质地、稳定性、流变性和感官性质等方面。研究的重点应放在胶体材料本身上，详细描述它们的来源、性质和物理化学特性。稿件应清晰地概述具体的目标和目的，包括对分子水平研究结果的基本讨论，并阐明结果的意义。对复杂配方中胶体材料的研究应集中于其整体性质和作用机制，而简单的配方开发研究可能不适合发表。主要感兴趣的领域包括：化学和物理化学表征；热性能包括玻璃化转变和构象变化；流变特性包括粘度、粘弹性和凝胶行为；对感官特性的影响；界面特性，包括分散体、乳液和泡沫的稳定性；应用于可食用薄膜和活性包装的成膜特性- 活性化合物的封装和控制释放；对健康的影响，包括其作为膳食纤维的作用；通过化学、生物化学和物理过程操纵水胶体的结构和功能；新的亲水胶体和具有商业潜力的亲水胶体来源。