| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advanced pectin-based films: Enhancing antioxidant, antibacterial, UV barrier, and physicochemical properties upon oligomeric limonene derivative incorporation
|
Santana, Jessé Vanzella
|
|
|
149 |
C |
p.
|
artikel
|
| 2 |
Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles
|
Wei, Qi
|
|
|
149 |
C |
p.
|
artikel
|
| 3 |
Biodegradable, high mechanical strength, and eco-friendly pectin-based plastic film
|
Qiang, Taotao
|
|
|
149 |
C |
p.
|
artikel
|
| 4 |
Biological activity of enzymolysed ɩ-carrageenan of polydisperse nature
|
Humayun, Sanjida
|
|
|
149 |
C |
p.
|
artikel
|
| 5 |
Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
|
Afkhami, Rana
|
|
|
149 |
C |
p.
|
artikel
|
| 6 |
Cellulose nanocrystal stabilized pickering nanoemulsions and their coalescence stability studied by fluorescence microscopy
|
Mitbumrung, Wiphada
|
|
|
149 |
C |
p.
|
artikel
|
| 7 |
Cell wall polysaccharides, phenolic extractability and mechanical properties of Aleatico winegrapes dehydrated under sun or in controlled conditions
|
Scalzini, Giulia
|
|
|
149 |
C |
p.
|
artikel
|
| 8 |
Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k-carrageenan
|
Li, Shengnan
|
|
|
149 |
C |
p.
|
artikel
|
| 9 |
Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms
|
Tian, Yu
|
|
|
149 |
C |
p.
|
artikel
|
| 10 |
Chitosan/gelatin-based multifunctional films integrated with sulfur-functionalized chitin for active packaging applications
|
Khan, Ajahar
|
|
|
149 |
C |
p.
|
artikel
|
| 11 |
Co-adsorption and displacement behavior of phenolic acid derivatives at a β-lactoglobulin-stabilized oil–water interface and the interactions of both solutes
|
Bock, Alina
|
|
|
149 |
C |
p.
|
artikel
|
| 12 |
Co-encapsulation of anthocyanin and cinnamaldehyde in nanoparticle-filled carrageenan films: Fabrication, characterization, and active packaging applications
|
Zhou, Mingrui
|
|
|
149 |
C |
p.
|
artikel
|
| 13 |
Colorimetric gel labels for the non-destructive freshness monitoring of fresh-cut papaya
|
Rong, Liyan
|
|
|
149 |
C |
p.
|
artikel
|
| 14 |
Complexation of V-type lotus seed starch and butyric acid: Structure and in vitro digestion
|
Liu, Huifang
|
|
|
149 |
C |
p.
|
artikel
|
| 15 |
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis
|
Zhu, Jianyu
|
|
|
149 |
C |
p.
|
artikel
|
| 16 |
Construction of walnut protein/tea polyphenol/alginate complex for enhancing heat and gastrointestinal tolerance of lactic acid bacteria
|
Li, Yinghui
|
|
|
149 |
C |
p.
|
artikel
|
| 17 |
contents continued
|
|
|
|
149 |
C |
p.
|
artikel
|
| 18 |
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
|
Ryu, Jaekun
|
|
|
149 |
C |
p.
|
artikel
|
| 19 |
Corrigendum to “Preparation and characterization of internal gelation-based electrosprayed multicore millimeter-sized fish oil-loaded calcium alginate-stabilized capsules” [Food Hydrocolloids 128 (2022) 107599]
|
Tao, Lina
|
|
|
149 |
C |
p.
|
artikel
|
| 20 |
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
|
Song, Jing-ru
|
|
|
149 |
C |
p.
|
artikel
|
| 21 |
β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?
|
Arruda, Tarsila Rodrigues
|
|
|
149 |
C |
p.
|
artikel
|
| 22 |
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties
|
Dai, Hongjie
|
|
|
149 |
C |
p.
|
artikel
|
| 23 |
Design of probiotic delivery systems for targeted release
|
Xu, Cong
|
|
|
149 |
C |
p.
|
artikel
|
| 24 |
Development of pea protein isolate-based complexes as a novel delivery system for capsaicin
|
Guo, Qing
|
|
|
149 |
C |
p.
|
artikel
|
| 25 |
Difference in astringency of the main pea protein fractions
|
Lesme, H.
|
|
|
149 |
C |
p.
|
artikel
|
| 26 |
Diffusion kinetics of vitamin B6 released from bicontinuous and phase-inverted gelatin-agarose co-gels using blending-law modelling
|
Sidhu, Manwinder Kaur
|
|
|
149 |
C |
p.
|
artikel
|
| 27 |
4D printed pH-responsive labels of methacrylic anhydride grafted konjac glucomannan for detecting quality changes in respiring climacteric fruits
|
Teng, Xiuxiu
|
|
|
149 |
C |
p.
|
artikel
|
| 28 |
Editorial Board
|
|
|
|
149 |
C |
p.
|
artikel
|
| 29 |
Effect of chitosan and chitosan oligosaccharide on the interaction and in vitro gastric digestive behavior of whey protein isolate
|
Ma, Ning
|
|
|
149 |
C |
p.
|
artikel
|
| 30 |
Effect of fiber properties and orientation on the shear rheology and Poynting effect in meat and meat analogues
|
Giménez-Ribes, Gerard
|
|
|
149 |
C |
p.
|
artikel
|
| 31 |
Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels
|
Koocheki, Arash
|
|
|
149 |
C |
p.
|
artikel
|
| 32 |
Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking
|
Li, Deyang
|
|
|
149 |
C |
p.
|
artikel
|
| 33 |
Effect of linalool on lamellar-structured emulsions: From molecular organization to organoleptic properties
|
Dallay, Charlotte
|
|
|
149 |
C |
p.
|
artikel
|
| 34 |
Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein
|
Liu, Jie
|
|
|
149 |
C |
p.
|
artikel
|
| 35 |
Effect of phlorotannins modification on the physicochemical, structural and functional properties of soybean protein isolate and controlled hydrolysates: Covalent and non-covalent interactions
|
Cheng, Lin
|
|
|
149 |
C |
p.
|
artikel
|
| 36 |
Effect of pH on the formation mechanisms, emulsifying properties and curcumin encapsulation of oat protein isolate–high methoxy pectin complexes
|
Wang, Jianming
|
|
|
149 |
C |
p.
|
artikel
|
| 37 |
Effect of polymer structure on the functional properties of alginate for film or coating applications
|
Ureña, María
|
|
|
149 |
C |
p.
|
artikel
|
| 38 |
Effect of static magnetic field pretreatment on the structure and oil absorption properties of normal maize starch
|
Cui, Yan
|
|
|
149 |
C |
p.
|
artikel
|
| 39 |
Effect of stirring speed on low acyl gellan gum fluid gels’ rheology, particle morphology and physical ageing
|
D'Oria, Gabriele
|
|
|
149 |
C |
p.
|
artikel
|
| 40 |
Effect of structural characteristics on functional properties of textured vegetable proteins
|
van Esbroeck, Thiemo
|
|
|
149 |
C |
p.
|
artikel
|
| 41 |
Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles
|
Fan, Zekun
|
|
|
149 |
C |
p.
|
artikel
|
| 42 |
Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels
|
Cheng, Yuting
|
|
|
149 |
C |
p.
|
artikel
|
| 43 |
Effects of exopolysaccharide by Pediococcus acidilactici S1 on the gelation properties and microstructure of porcine myofibrillar protein
|
Lu, Peiran
|
|
|
149 |
C |
p.
|
artikel
|
| 44 |
Effects of glycerol and PVA on gelatin/Gum Arabic aerogels: Microstructure, mechanical properties, and applications for food monitoring
|
Li, Binghang
|
|
|
149 |
C |
p.
|
artikel
|
| 45 |
Effects of rapeseed protein addition on soybean protein-based textured protein produced by low-moisture extrusion: Changes in physicochemical attributes, structural properties and barrel flow behaviors
|
Zhang, Yuanlong
|
|
|
149 |
C |
p.
|
artikel
|
| 46 |
Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism
|
Wu, Chang
|
|
|
149 |
C |
p.
|
artikel
|
| 47 |
Effects of ultrasonic pretreatment on fibrillation kinetics, morphologies, and functional properties of bovine serum albumin fibrils
|
Yang, Yipeng
|
|
|
149 |
C |
p.
|
artikel
|
| 48 |
Encapsulation of caffeine in chitosan-coated nanoliposomes and its application in drink formulation
|
Shaddel, Rezvan
|
|
|
149 |
C |
p.
|
artikel
|
| 49 |
Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier
|
Li, Hanyu
|
|
|
149 |
C |
p.
|
artikel
|
| 50 |
Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation
|
Zhang, Ang
|
|
|
149 |
C |
p.
|
artikel
|
| 51 |
Enhancing the bioavailability of quercetin via the construction of carboxymethylated curdlan/quercetin nanocomplex
|
Su, Yuting
|
|
|
149 |
C |
p.
|
artikel
|
| 52 |
Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms
|
Cheng, Yong
|
|
|
149 |
C |
p.
|
artikel
|
| 53 |
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles
|
Tang, Qi
|
|
|
149 |
C |
p.
|
artikel
|
| 54 |
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
|
Xu, Jinzhao
|
|
|
149 |
C |
p.
|
artikel
|
| 55 |
Fabrication and characterization of blue honeysuckle anthocyanins-loaded nanocomposite films and the application in pork preservation
|
Li, Jiaxu
|
|
|
149 |
C |
p.
|
artikel
|
| 56 |
Facile preparation of Pickering emulsion-based coatings for hydrophobic, oil-resistant, biodegradable green paper-based packaging
|
Peng, Yingying
|
|
|
149 |
C |
p.
|
artikel
|
| 57 |
Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion
|
Shrestha, Smriti
|
|
|
149 |
C |
p.
|
artikel
|
| 58 |
Fish collagen peptides, an effective starch gelatinization regulator, modify the processing properties and improve the nutritional value of wheat starch
|
Zhang, Shuhan
|
|
|
149 |
C |
p.
|
artikel
|
| 59 |
Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
|
Vicente, Ainhoa
|
|
|
149 |
C |
p.
|
artikel
|
| 60 |
Formation and properties of zein Particle-GMS Co-stabilized pickering emulsions: Insights into the complex interface
|
Zhou, Ziyan
|
|
|
149 |
C |
p.
|
artikel
|
| 61 |
Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
|
Yu, Qun
|
|
|
149 |
C |
p.
|
artikel
|
| 62 |
Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion
|
Yang, Tingting
|
|
|
149 |
C |
p.
|
artikel
|
| 63 |
Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3
|
Niu, Zhicheng
|
|
|
149 |
C |
p.
|
artikel
|
| 64 |
Functionalization of starches from Mexican Oxalis tuberosa using dual chemical modification
|
Núñez-Bretón, Lucila C.
|
|
|
149 |
C |
p.
|
artikel
|
| 65 |
Gastric emptying and nutrient absorption of pea protein products differing in heat treatment and texture: A randomized in vivo crossover trial and in vitro digestion study
|
Roelofs, Julia J.M.
|
|
|
149 |
C |
p.
|
artikel
|
| 66 |
Gelatin films reinforced by tannin-nanocellulose microgel with improved mechanical and barrier properties for sustainable active food packaging
|
Li, Min
|
|
|
149 |
C |
p.
|
artikel
|
| 67 |
Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application
|
Ibeogu, Isaiah Henry
|
|
|
149 |
C |
p.
|
artikel
|
| 68 |
Gelation behavior between Nicandra physalodes (Linn.) Gaertn. pectin and Ca2+ is governed by degree and pattern of methylesterification
|
Zhang, Huan
|
|
|
149 |
C |
p.
|
artikel
|
| 69 |
Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel
|
Fang, Jingjing
|
|
|
149 |
C |
p.
|
artikel
|
| 70 |
Graphical abstract TOC
|
|
|
|
149 |
C |
p.
|
artikel
|
| 71 |
Graphical abstract TOC
|
|
|
|
149 |
C |
p.
|
artikel
|
| 72 |
How the strength of proteins interactions affects the phase behavior of protein complexes
|
Jiao, Qingbo
|
|
|
149 |
C |
p.
|
artikel
|
| 73 |
Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties
|
Zhang, Man
|
|
|
149 |
C |
p.
|
artikel
|
| 74 |
Impact of heat-set and cold-set gelling polysaccharides on potato protein gelation: Gellan gum, agar, and methylcellulose
|
Ryu, Jaekun
|
|
|
149 |
C |
p.
|
artikel
|
| 75 |
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
|
Yuan, Qi
|
|
|
149 |
C |
p.
|
artikel
|
| 76 |
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
|
Liang, Wei
|
|
|
149 |
C |
p.
|
artikel
|
| 77 |
Janus biopolymer nanocomposite coating with excellent antibacterial and water/oxygen barrier performance for fruit preservation
|
Yuan, Liubo
|
|
|
149 |
C |
p.
|
artikel
|
| 78 |
Layer-by-layer self-assembled liposomes prepared using sodium alginate and chitosan: Insights into vesicle characteristics and physicochemical stability
|
Tan, Xiangyun
|
|
|
149 |
C |
p.
|
artikel
|
| 79 |
Lubrication behavior of mixed colloidal systems: Effect of interactions between polysaccharides and oil droplets/ protein particles
|
Ji, Lei
|
|
|
149 |
C |
p.
|
artikel
|
| 80 |
Masking the bitter taste of quercetin by liposomes modified with whey protein isolate: Better to be coated or inserted?
|
Wan, Bin
|
|
|
149 |
C |
p.
|
artikel
|
| 81 |
Microfluidic fabrication of encapsulated probiotic microspheres using cysteine-modified chitosan with dual functions of bacterial adhesion and intestinal mucosal adhesion
|
Luo, Ya
|
|
|
149 |
C |
p.
|
artikel
|
| 82 |
Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
|
Zhao, Wei
|
|
|
149 |
C |
p.
|
artikel
|
| 83 |
Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties
|
Zhao, Wei
|
|
|
149 |
C |
p.
|
artikel
|
| 84 |
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
|
Teng, Wenxiu
|
|
|
149 |
C |
p.
|
artikel
|
| 85 |
Multi-scale investigation of the heat-induced transformation of starch in model dough and starch systems
|
Rakhshi, Elham
|
|
|
149 |
C |
p.
|
artikel
|
| 86 |
Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue
|
Okeudo-Cogan, Mary C.
|
|
|
149 |
C |
p.
|
artikel
|
| 87 |
Natural and synthetic protein filaments in foodstuffs: Similarity and difference
|
Gao, Shanxing
|
|
|
149 |
C |
p.
|
artikel
|
| 88 |
Natural pH and temperature-sensitive hydrogel-emulsion carriers for co-delivery of hydrophobic and hydrophilic bioactive ingredients in the gastrointestinal tract
|
Zhao, Sheliang
|
|
|
149 |
C |
p.
|
artikel
|
| 89 |
New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions
|
Dong, Chunhui
|
|
|
149 |
C |
p.
|
artikel
|
| 90 |
New milk protein anisotropic structures formed by high moisture extrusion
|
Skov, Kasper B.
|
|
|
149 |
C |
p.
|
artikel
|
| 91 |
Oil-water interfacial behavior of zein-soy protein composite nanoparticles in high internal phase Pickering emulsion
|
Wen, Jiayu
|
|
|
149 |
C |
p.
|
artikel
|
| 92 |
Osteopontin enhances the probiotic viability of Bifidobacteria in pectin-based microencapsulation subjected to in vitro infant gastrointestinal digestion
|
Huang, Yuqin
|
|
|
149 |
C |
p.
|
artikel
|
| 93 |
Pectins rich in RG-I and galactose extracted from garlic pomace: Physicochemical, structural, emulsifying and antioxidant properties
|
Qiu, Zhichang
|
|
|
149 |
C |
p.
|
artikel
|
| 94 |
Phase behaviour and structure formation of alginate-gelatin composite gels
|
Bäther, Sabrina
|
|
|
149 |
C |
p.
|
artikel
|
| 95 |
pH-shifted quinoa protein isolate-based nanocarriers for naringenin: Structure characterization and stability evaluation
|
Chen, Ying-Ying
|
|
|
149 |
C |
p.
|
artikel
|
| 96 |
Preparation of acrolein/resveratrol-grafted chitosan-sodium alginate bilayer films and their antibacterial and antioxidant activities
|
Guo, Hongyang
|
|
|
149 |
C |
p.
|
artikel
|
| 97 |
Preparation of porous-structured flat potato starch noodles with gelatin for shortening cooking time
|
Li, Yongdi
|
|
|
149 |
C |
p.
|
artikel
|
| 98 |
Production and characterization of amaranth amyloid fibrils from food protein waste
|
Mykolenko, Svitlana
|
|
|
149 |
C |
p.
|
artikel
|
| 99 |
Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview
|
Jiang, Hongxin
|
|
|
149 |
C |
p.
|
artikel
|
| 100 |
Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation
|
Do, Duc Toan
|
|
|
149 |
C |
p.
|
artikel
|
| 101 |
Retarding ice recrystallization by tamarind seed polysaccharide: Investigation in ice cream mixes and insights from molecular dynamics simulation
|
Sun, Xianbao
|
|
|
149 |
C |
p.
|
artikel
|
| 102 |
Rheology of edible soft glassy materials
|
van der Sman, R.G.M.
|
|
|
149 |
C |
p.
|
artikel
|
| 103 |
Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH
|
Wouters, Arno G.B.
|
|
|
149 |
C |
p.
|
artikel
|
| 104 |
Stabilising and functional effects of Spirulina (Arthrospira platensis) protein isolate on encapsulated Lacticaseibacillus rhamnosus GG during processing, storage and gastrointestinal digestion
|
Fortuin, Jennyfer
|
|
|
149 |
C |
p.
|
artikel
|
| 105 |
Starch removal treatment, not the specific thermal processing techniques, improved protein digestibility of corn (Zea mays) gluten meal
|
Wijethunga, Anushi Madushani
|
|
|
149 |
C |
p.
|
artikel
|
| 106 |
Sugar kelp Saccharina latissima extract as an innovative ingredient for chitosan films: Case study as cheese slice separators
|
Flórez, María
|
|
|
149 |
C |
p.
|
artikel
|
| 107 |
Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins
|
Wan, Zicong
|
|
|
149 |
C |
p.
|
artikel
|
| 108 |
Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties
|
Wang, Ziyuan
|
|
|
149 |
C |
p.
|
artikel
|
| 109 |
The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein
|
Feng, Junran
|
|
|
149 |
C |
p.
|
artikel
|
| 110 |
The effect of probiotic strains on the proteolytic activity and peptide profiles of lupin oat-based yoghurt
|
Dhakal, Damodar
|
|
|
149 |
C |
p.
|
artikel
|
| 111 |
The prolamins, from structure, property, to the function in encapsulation and delivery of bioactive compounds
|
Sha, Xinmei
|
|
|
149 |
C |
p.
|
artikel
|
| 112 |
Thermal treatments modulate short-chain fatty acid production and microbial metabolism of starch-based mixtures in different ways: A focus on the relationship with the structure of resistant starch
|
Lu, Xiaoxue
|
|
|
149 |
C |
p.
|
artikel
|
| 113 |
Thermo-kinetic studies of in vitro digestion and colonic fermentation of inulin/Lactobacillus rhamnosus GG co-encapsulated composite beads
|
Guo, Yunsi
|
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