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Enlace: http://www.elsevier.com/wps/find/journaldescription.cws_home/601058/description#description

Descripción: Elsevier.
«Food Hydrocolloids publishes original research in basic and applied aspects of the properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.»
ISSN: 0268-005X