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Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, 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, film formers 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. Please visit the journal homepage (http://www.elsevier.com/locate/foodhyd) for expanded details of journal coverage.
Professor P.A. WilliamsGlyndwr University,Plas Coch,Mold Road,Wrexham LL1 2AW, UKE-mail: [email protected]: +44 1978 290008
Professor G.O. PhillipsResearch Transfer Ltd,2 Plymouth Drive,Radyr,Cardiff CF4 8BL, UKE-mail: [email protected]: +44 2920 843145
Associate Editors
Editorial Board
Professor E. DickinsonProcter Department of Food Science,University of Leeds, Leeds LS2 9JT, UK
Professor E.A. FoegedingCollege of Agriculture and Life Sciences,Department of Food Science, Box 7624,North Carolina State University,Raleigh, NC 27695-7624, USA
Professor S. Kasapis School of Applied Sciences,RMIT University,Melbourne,Vic 3001,Australia
Professor K. NishinariSpecially Appointed ProfessorSchool of Food and Pharmaceutical Engineering,Hubei University of Technology Wuchang,Wuhan 430068,P.R. China
Professor T. Bialopiotrowicz John Paul II Catholic University of Lublin,Off Campus Faculty of Social SciencesPhysical Chemistry, Stalowa Wola, PolandDr M. Britten Agricultural and Agri-Food Canada, St. Hyacinthe, Québec, CanadaProfessor M. Corredig University of Guelph, Ontario, CanadaDr J. Coupland Pennsylvania State University, University Park, PA, USADr S.W. Cui Agriculture and Agri-Food Canada, Guelph, Ontario, CanadaDr Rosiane Lopes Cunha Associate Professor of Food Engineering, University of Campinas (UNICAMP), Department of Food Engineering Campinas SP, BrazilDr L. D´Angelo R&D Director Dairy Asia Pacific, Middle East & Southern Africa Danone Asia Pte Ltd 47 Scotts Road #10-00 Goldbell Towers SingaporeProfessor C.G. de Kruif NIZO food research, Ede, The NetherlandsProfessor K.I. Draget Norwegian Biopolymer Laboratory, NTNU, Trondheim, NorwayProfessor D.E. Dunstan University of Melbourne, Parkville, Victoria, Australia
Dr U. Einhorn-Stoll Technische Universität Berlin Berlin, GermanyDr Yapeng Fang Phillips Hydrocolloid Research Centre Hubei University of Technology Wuhan 430068, ChinaDr S. Fiszman IATA-CSIC, Valencia, Spain
Dr T.J. Foster University of Nottingham, Loughborough, UK
Dr Takahiro Funami San-Ei Gen F.F.I., Inc. Toyonaka, Osaka, JAPAN
Professor H.D. Goff University of Guelph, Ontario, Canada
M. Gómez-Guillén Instituto del Frío (CSIC), Madrid, Spain
Professor Dr Francisco M. Goycoolea Institut für Biologie und Biotechnologie der Pflanzen, Westfälische Wilhelms-Universtät Münster, Schlossgarten 348149 Münster, Germany
Professor Yacine Hemar Department of Chemistry, The University of Auckland, New Zealand
Professor Abd Karim Alias Food Technology Division, School of Industrial Technology Universiti Sains Malaysia
Professor J.F. Kennedy University of Birmingham, Birmingham, UK
Dr Vassilis Kontogiorgos Department of Chemical and Biological Sciences University of Huddersfield, UK
Dr R. Ludescher Rutgers, The State University of New Jersey New Brunswick, USA
Dr D.J. McClements University of Massachusetts, Amherst, MA, USA
Dr P.D. Meyer Roosendaal, NetherlandsProfessor E.R. Morris University College Cork, Ireland
Professor C. Michon Biophysic of Food Material Laboratory,AgroParisTech, Massy, FranceT. Nicolai Université du Maine, Le Mans, FranceDr A. Pilosof Universidad de Buenos Aires, Buenos Aires, ArgentinaProfessor P. Rao Fuzhou University, Fujian, ChinaProfessor M. RinaudoCERMAV, St Martin d'Heres, France
Professor J.M. Rodríguez Patino Universidad de Sevilla, Sevilla, Spain Birmingham, UK
C. Schmitt Nestlé Research Center, Lausanne, Switzerland
F. Sedlmeyer Center of Life and Food Sciences Weihenstephan, Gauting, Germany
Dr Maria Germanovna Semenova Head of laboratory, Russian Academy of Sciences, Institute of Biochemical Physics, Moscow, Russian Federation
Dr Senay Simsek North Dakota State University, Dept. of Plant Sciences, Dept 7670, P.O. Box 6050 Fargo, ND 58108-6050, USA
Professor H. Singh Massey University, Palmerston North, New Zealand
Prof. Alberto TecanteDepartamento de Alimentos y Biotecnología Facultad de Química, “E”, Universidad Nacional Autónoma de México (UNAM) Cd. Universitaria, D.F., 04510 Mexico
Professor R.F. Tester Glasgow Caledonian University, Scotland, UK
Dr S. Turgeon Universite Laval, Québec, Canada
Professor Todor Vasiljevic College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria, Australia
Professor M. Vázquez University of Santiago de Compostela, Lugo, Spain
Professor Peter James Wilde Food & Health Programme, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK
Dr M.A.K. Williams Massey University, Palmerston North, New Zealand
Niall Young Danisco A/S, Denmark
Dr H. Zhang Shanghai Jiao Tong University, Shanghai, China
Editor-in-Chief Founder and Executive Editor
