Food Hydrocolloids - Concepedia

Concepedia

Venue (Journal)

Food Hydrocolloids

13.8K

Publications

732.9K

Citations

622

Concepts

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Food Hydrocolloids is a journal.

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#	Concept	H-Index	Publications	Citations
1	Engineering	209	4.3K	318.6K
2	Health Sciences	186	2.5K	198K
3	Education	14	15	807
4	Arts	1	1	160
5	Language Studies	1	1	32

Food Hydrocolloids

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13.8K

Publications

732.9K

Citations

Showing yearly statistics from 2000-2026.

	Year	Citations
Hydrocolloids at interfaces and the influence on the properties of dispersed systems Eric Dickinson Food Hydrocolloids Dispersed SystemsFluid-solid InteractionColloidal SystemDisperse Flow	2002	1.8K
Hydrocolloids as emulsifiers and emulsion stabilizers Eric Dickinson Food Hydrocolloids Food ColloidFood EngineeringEmulsion StabilizersEmulsion	2008	1.3K
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins A.A. Karim, Rajeev Bhat Food Hydrocolloids Fish GelatinBiopolymer GelBiomolecular EngineeringMammalian Gelatins	2008	1.2K
Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract Ubonrat Siripatrawan, Bruce Harte Food Hydrocolloids Food ChemistryChemical EngineeringEdible FilmEngineeringNatural Polymer	2010	1.1K
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review Jaspreet Singh, Lovedeep Kaur, Owen J. McCarthy Food Hydrocolloids Food ChemistryFood PhysicRheological PropertiesRheologyFood Engineering	2006	1.1K
Form and functionality of starch Les Copeland, Jaroslav Blaz̆ek, Hayfa Salman, Food Hydrocolloids Food ChemistryFunctional PropertyPolysaccharideNon-thermal Food Processing TechnologiesHealth Sciences	2008	916
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size Cheng Qian, David Julian McClements Food Hydrocolloids Food ColloidChemical EngineeringEngineeringHealth SciencesHigh-pressure Homogenization	2010	884
Influence of hydrocolloids on dough rheology and bread quality Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber Food Hydrocolloids RheologyRheological PropertyDough RheologyFood Quality	2001	847
Structural and physical properties of gelatin extracted from different marine species: a comparative study M.C. Gómez‐Guillén, Javier Turnay, Marta Fernández-Díaz, Food Hydrocolloids Food ChemistryBiopolymer GelEngineeringBiochemistrySol-gel Synthesis	2002	837
Biological activities of chitosan and chitooligosaccharides Wenshui Xia, Ping Liu, Jiali Zhang, Food Hydrocolloids Biological ActivitiesGlycobiologyBiomolecular EngineeringPolysaccharide	2010	813

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