| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acrylamide mitigation using zein–polysaccharide complex particles
|
Champrasert, Ornicha
|
|
|
|
PB |
p.
|
artikel
|
| 2 |
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH
|
Jin, Haobo
|
|
|
|
PB |
p.
|
artikel
|
| 3 |
A free-volume interpretation of the decoupling parameter in bioactive-compound diffusion from a glassy polymer
|
Panyoyai, Naksit
|
|
2016
|
|
PB |
p. 338-341
4 p.
|
artikel
|
| 4 |
A green extraction method for gelatin and its molecular mechanism
|
Feng, Xin
|
|
|
|
PB |
p.
|
artikel
|
| 5 |
Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulation
|
Yang, Jingyi
|
|
|
|
PB |
p.
|
artikel
|
| 6 |
Amyloid-like aggregation influenced by lead(II) and cadmium(II) ions in hen egg white ovalbumin
|
Mijin, Nemanja
|
|
|
|
PB |
p.
|
artikel
|
| 7 |
Antiviral and technological properties of β-glucan-rich aqueous fractions from Pleurotus ostreatus waste biomass
|
Pérez-Bassart, Zaida
|
|
|
|
PB |
p.
|
artikel
|
| 8 |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties
|
Olivares, M.L.
|
|
|
|
PB |
p.
|
artikel
|
| 9 |
Calcium spraying for fabricating collagen-alginate composite films with excellent wet mechanical properties
|
Ma, Yuxin
|
|
|
|
PB |
p.
|
artikel
|
| 10 |
Calendar
|
|
|
2016
|
|
PB |
p. 351-
1 p.
|
artikel
|
| 11 |
Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment
|
Chen, Yang
|
|
|
|
PB |
p.
|
artikel
|
| 12 |
Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
|
Chang, Cuihua
|
|
2016
|
|
PB |
p. 342-350
9 p.
|
artikel
|
| 13 |
Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties
|
Tian, Yu
|
|
|
|
PB |
p.
|
artikel
|
| 14 |
Characterization of konjac glucomannan-based active films loaded with thyme essential oil: Effects of loading approaches
|
Liu, Zhe
|
|
|
|
PB |
p.
|
artikel
|
| 15 |
Characterization of silver nanoparticles loaded chitosan/polyvinyl alcohol antibacterial films for food packaging
|
Yang, Danmin
|
|
|
|
PB |
p.
|
artikel
|
| 16 |
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells
|
Ding, Li
|
|
|
|
PB |
p.
|
artikel
|
| 17 |
Chitosan for food packaging: Recent advances in active and intelligent films
|
Flórez, María
|
|
|
|
PB |
p.
|
artikel
|
| 18 |
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
|
Muhoza, Bertrand
|
|
|
|
PB |
p.
|
artikel
|
| 19 |
Conformational flexibility and molecular weight influence the emulsification performance of pectin: A comparative study of sugar beet pectin and citrus pectin
|
Lin, Jiawei
|
|
|
|
PB |
p.
|
artikel
|
| 20 |
Contents continued
|
|
|
|
|
PB |
p.
|
artikel
|
| 21 |
Contents continued
|
|
|
|
|
PB |
p.
|
artikel
|
| 22 |
Contents: Graphical Abstracts
|
|
|
2016
|
|
PB |
p. iii-vi
nvt p.
|
artikel
|
| 23 |
Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability
|
Wang, Shengnan
|
|
|
|
PB |
p.
|
artikel
|
| 24 |
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins
|
Yao, Xiyu
|
|
|
|
PB |
p.
|
artikel
|
| 25 |
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films
|
Alizadeh Sani, Mahmood
|
|
|
|
PB |
p.
|
artikel
|
| 26 |
Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches
|
Zhou, Dingting
|
|
|
|
PB |
p.
|
artikel
|
| 27 |
Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates
|
Zheng, Jiabao
|
|
|
|
PB |
p.
|
artikel
|
| 28 |
Editorial Board
|
|
|
|
|
PB |
p.
|
artikel
|
| 29 |
Editorial Board
|
|
|
2016
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 30 |
Editorial Board
|
|
|
|
|
PB |
p.
|
artikel
|
| 31 |
Editorial Board
|
|
|
|
|
PB |
p.
|
artikel
|
| 32 |
Effective change on rheology and structure properties of xanthan gum by industry-scale microfluidization treatment
|
He, Xiaohong
|
|
|
|
PB |
p.
|
artikel
|
| 33 |
Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners
|
Paximada, Paraskevi
|
|
2016
|
|
PB |
p. 245-254
10 p.
|
artikel
|
| 34 |
Effect of low frequency ultrasound on the functional characteristics of isolated lupin protein
|
Lo, Billy
|
|
|
|
PB |
p.
|
artikel
|
| 35 |
Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels
|
Murakami, Kazuhiro
|
|
|
|
PB |
p.
|
artikel
|
| 36 |
Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels
|
Yang, Zhi
|
|
|
|
PB |
p.
|
artikel
|
| 37 |
Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex
|
Chang, Sen-Lin
|
|
|
|
PB |
p.
|
artikel
|
| 38 |
Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses
|
Sharma, Prateek
|
|
2016
|
|
PB |
p. 266-277
12 p.
|
artikel
|
| 39 |
Effect of the pH on the thermodynamic stability of inclusion complexes of thymol and carvacrol in β-cyclodextrin in water
|
Cedillo-Flores, Oscar E.
|
|
|
|
PB |
p.
|
artikel
|
| 40 |
Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs
|
Rolandelli, Guido
|
|
|
|
PB |
p.
|
artikel
|
| 41 |
Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch
|
Cheng, Wen
|
|
|
|
PB |
p.
|
artikel
|
| 42 |
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate
|
Wang, Yuntao
|
|
|
|
PB |
p.
|
artikel
|
| 43 |
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
|
Zhu, Bin
|
|
|
|
PB |
p.
|
artikel
|
| 44 |
Elucidating molecular structure and prebiotics properties of bioengineered α-D-glucan from Leuconostoc citreum SK24.002
|
Miao, Ming
|
|
2016
|
|
PB |
p. 227-233
7 p.
|
artikel
|
| 45 |
Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation
|
Ai, Chao
|
|
|
|
PB |
p.
|
artikel
|
| 46 |
Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis
|
Pizones Ruiz-Henestrosa, Víctor M.
|
|
|
|
PB |
p.
|
artikel
|
| 47 |
Enhancing foam stability with β-lactoglobulin nanoparticles: Insights into molecular-level interplay and stabilization mechanism
|
Sun, Peilong
|
|
|
|
PB |
p.
|
artikel
|
| 48 |
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
|
Tao, Ye
|
|
|
|
PB |
p.
|
artikel
|
| 49 |
Extensional rheology of condensed milk treated with glucosyl transferases
|
O'Brien, Nikita
|
|
|
|
PB |
p.
|
artikel
|
| 50 |
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
|
Nie, Yunqing
|
|
|
|
PB |
p.
|
artikel
|
| 51 |
Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein
|
Santos, Luan Gustavo
|
|
|
|
PB |
p.
|
artikel
|
| 52 |
Gelation of carrageenan: Effects of sugars and polyols
|
Stenner, Richard
|
|
2016
|
|
PB |
p. 284-292
9 p.
|
artikel
|
| 53 |
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
|
Cheng, Tianfu
|
|
|
|
PB |
p.
|
artikel
|
| 54 |
Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
|
Milinčić, Danijel D.
|
|
|
|
PB |
p.
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
|
PB |
p.
|
artikel
|
| 56 |
Graphical abstract TOC
|
|
|
|
|
PB |
p.
|
artikel
|
| 57 |
Graphical abstract TOC
|
|
|
|
|
PB |
p.
|
artikel
|
| 58 |
Graphical abstract TOC
|
|
|
|
|
PB |
p.
|
artikel
|
| 59 |
Graphical abstract TOC
|
|
|
|
|
PB |
p.
|
artikel
|
| 60 |
Graphical abstract TOC
|
|
|
|
|
PB |
p.
|
artikel
|
| 61 |
Graphical abstract TOC continued
|
|
|
|
|
PB |
p.
|
artikel
|
| 62 |
Green and sustainable biomaterials: Edible bioplastic films from mushroom mycelium
|
Shao, Guoqiang
|
|
|
|
PB |
p.
|
artikel
|
| 63 |
Green modification of corn starch through repeated freeze-thaw cycles (RFTC), microwave assisted solid state acetic acid esterification (MSAE), and by dual RFTC/MSAE treatment
|
Fashi, Armin
|
|
|
|
PB |
p.
|
artikel
|
| 64 |
Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH
|
Chen, Da
|
|
|
|
PB |
p.
|
artikel
|
| 65 |
High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties
|
Du, Yuyi
|
|
|
|
PB |
p.
|
artikel
|
| 66 |
Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels
|
Guo, Qing
|
|
2016
|
|
PB |
p. 255-265
11 p.
|
artikel
|
| 67 |
Impact of thermal inactivation conditions on the residual proteolytic activity and the viscosity properties of whey protein concentrate enzymatic hydrolysates
|
Amigo-Benavent, Miryam
|
|
|
|
PB |
p.
|
artikel
|
| 68 |
Incorporation of polysaccharides into sodium caseinate-low melting point fat microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
|
Liu, Huan
|
|
2016
|
|
PB |
p. 328-337
10 p.
|
artikel
|
| 69 |
Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour
|
Gutiérrez, Tomy J.
|
|
2016
|
|
PB |
p. 234-244
11 p.
|
artikel
|
| 70 |
Insights into the multi-scale structure of wheat starch following acylation: Physicochemical properties and digestion characteristics
|
Li, Mei
|
|
|
|
PB |
p.
|
artikel
|
| 71 |
Interactions between Lepidium perfoliatum seed gum – Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film
|
Ebrahimi, Seyede Elham
|
|
2016
|
|
PB |
p. 302-314
13 p.
|
artikel
|
| 72 |
Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding
|
Yuan, Biao
|
|
|
|
PB |
p.
|
artikel
|
| 73 |
Interfacial properties and structure of Pickering emulsions co-stabilized by different charge emulsifiers and zein nanoparticles
|
Cui, Song
|
|
|
|
PB |
p.
|
artikel
|
| 74 |
Kinetics study of acid hydrolysis of citrus pectin in hydrothermal process
|
Shao, Yangzi
|
|
|
|
PB |
p.
|
artikel
|
| 75 |
Microencapsulation of retinoic acid by atomization into biopolymeric matrices: Binary and ternary blends of alginic acid sodium, xanthan gum and modified chitosan
|
Gonçalves, Antónia
|
|
|
|
PB |
p.
|
artikel
|
| 76 |
Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules
|
Qiu, Liqing
|
|
|
|
PB |
p.
|
artikel
|
| 77 |
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism
|
Tian, Bingren
|
|
|
|
PB |
p.
|
artikel
|
| 78 |
New insights into the NaCl impact on emulsifying properties of globular proteins
|
Zhang, Lili
|
|
|
|
PB |
p.
|
artikel
|
| 79 |
Novel self-assembling peptide hydrogel with pH-tunable assembly microstructure, gel mechanics and the entrapment of curcumin
|
Chen, Huimin
|
|
|
|
PB |
p.
|
artikel
|
| 80 |
Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes
|
Rashwan, Ahmed K.
|
|
|
|
PB |
p.
|
artikel
|
| 81 |
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
|
Kotsiou, Kali
|
|
|
|
PB |
p.
|
artikel
|
| 82 |
Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability
|
Pan, Xin
|
|
|
|
PB |
p.
|
artikel
|
| 83 |
Pickering emulsion stabilized by linear dextrins: Effect of the chain length
|
Zhu, Yuechun
|
|
|
|
PB |
p.
|
artikel
|
| 84 |
Poroelastic relaxation indentation of whey protein hydrogels
|
Mercadé-Prieto, Ruben
|
|
2016
|
|
PB |
p. 221-226
6 p.
|
artikel
|
| 85 |
Preparation and characterization of methylated guar gum based nano-composite films
|
Tripathi, J.
|
|
|
|
PB |
p.
|
artikel
|
| 86 |
Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams
|
Herneke, Anja
|
|
|
|
PB |
p.
|
artikel
|
| 87 |
Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches
|
Ma, Mengting
|
|
|
|
PB |
p.
|
artikel
|
| 88 |
Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations
|
Xu, Huixian
|
|
|
|
PB |
p.
|
artikel
|
| 89 |
Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan
|
Bhattacharyya, Tulika
|
|
|
|
PB |
p.
|
artikel
|
| 90 |
Scaling relations in rheology of concentrated starches and maltodextrins
|
van der Sman, R.G.M.
|
|
|
|
PB |
p.
|
artikel
|
| 91 |
Size-controllable core/shell whey protein microgels with narrow particle size distribution fabricated by a facile method
|
Chu, Yifu
|
|
|
|
PB |
p.
|
artikel
|
| 92 |
Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions
|
Yin, Xin
|
|
|
|
PB |
p.
|
artikel
|
| 93 |
Soy protein/chitosan-based microsphere as Stable Biocompatible Vehicles of Oleanolic Acid: An Emerging Alternative Enabling the Quality Maintenance of Minimally Processed Produce
|
Gao, Sunan
|
|
|
|
PB |
p.
|
artikel
|
| 94 |
Stabilization of amylopectin-pullulan water in water emulsions by Interacting protein particles
|
Machado, João P.E.
|
|
|
|
PB |
p.
|
artikel
|
| 95 |
Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion
|
Wang, Xin
|
|
|
|
PB |
p.
|
artikel
|
| 96 |
Structural properties of starch from single kernel of high-amylose maize
|
Lin, Lingshang
|
|
|
|
PB |
p.
|
artikel
|
| 97 |
Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose
|
Schreuders, Floor K.G.
|
|
|
|
PB |
p.
|
artikel
|
| 98 |
Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
|
Zhang, Xiaoge
|
|
|
|
PB |
p.
|
artikel
|
| 99 |
Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions
|
Liu, Guannan
|
|
|
|
PB |
p.
|
artikel
|
| 100 |
Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification
|
Li, Diewei
|
|
|
|
PB |
p.
|
artikel
|
| 101 |
The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method
|
Ptaszek, Paweł
|
|
2016
|
|
PB |
p. 293-301
9 p.
|
artikel
|
| 102 |
The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels
|
Ako, Komla
|
|
|
|
PB |
p.
|
artikel
|
| 103 |
The effect of nanochitin on gastrointestinal digestion of starch and protein: Role of surface charge and size
|
Zou, Yujun
|
|
|
|
PB |
p.
|
artikel
|
| 104 |
The emulsification properties of alkaline-extracted polysaccharide conjugates from Apocynum venetum L. tea residues
|
Chen, Xiaoqiang
|
|
|
|
PB |
p.
|
artikel
|
| 105 |
The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly
|
Wu, Ying
|
|
|
|
PB |
p.
|
artikel
|
| 106 |
The influence of lingonberry extract on the properties of novel, double-layered biopolymer films based on furcellaran, CMC and a gelatin hydrolysate
|
Jamróz, Ewelina
|
|
|
|
PB |
p.
|
artikel
|
| 107 |
The interfacial destabilization of bile salt-emulsified oil droplets, essential for lipase function, is mediated by Lycium barbarum L. leaf polysaccharides
|
Zhang, Na
|
|
|
|
PB |
p.
|
artikel
|
| 108 |
Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
|
Sankowski, L.V.
|
|
|
|
PB |
p.
|
artikel
|
| 109 |
The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated
|
Nyemb, Kéra
|
|
2016
|
|
PB |
p. 315-327
13 p.
|
artikel
|
| 110 |
Type of pectin determines structuring potential of soy proteins into meat analogue applications
|
Snel, Silvia J.E.
|
|
|
|
PB |
p.
|
artikel
|
| 111 |
Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena
|
Riazi, Fatemeh
|
|
|
|
PB |
p.
|
artikel
|
| 112 |
Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin
|
Liu, Hang
|
|
|
|
PB |
p.
|
artikel
|
| 113 |
Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces
|
Andrade, Jonathan
|
|
2016
|
|
PB |
p. 278-283
6 p.
|
artikel
|
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