| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A critical review on structural properties and formation mechanism of heterogeneous starch granules in cereal endosperm lacking starch branching enzyme
|
He, Wei
|
|
|
100 |
C |
p.
|
artikel
|
| 2 |
Added ferulic acid enhances the emulsifying properties of pectins from different sources
|
Liu, Zhanpeng
|
|
|
100 |
C |
p.
|
artikel
|
| 3 |
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks
|
Wang, Xinya
|
|
|
100 |
C |
p.
|
artikel
|
| 4 |
Barley starch behavior in the presence of rutin under subcritical water conditions
|
Ekaette, Idaresit
|
|
|
100 |
C |
p.
|
artikel
|
| 5 |
Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins
|
Xie, Chenjing
|
|
|
100 |
C |
p.
|
artikel
|
| 6 |
Bitter orange oil incorporated into chitosan nanoparticles: Preparation, characterization and their potential application on antioxidant and antimicrobial characteristics of white button mushroom
|
Karimirad, Roghayeh
|
|
|
100 |
C |
p.
|
artikel
|
| 7 |
Carboxymethylation of phytoglycogen and its interactions with caseinate for the preparation of nanocomplex
|
Chen, Yuhao
|
|
|
100 |
C |
p.
|
artikel
|
| 8 |
Characterisation of friction behaviour of intact soft solid foods and food boli
|
Fuhrmann, Philipp L.
|
|
|
100 |
C |
p.
|
artikel
|
| 9 |
Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei)
|
Xu, Jiahao
|
|
|
100 |
C |
p.
|
artikel
|
| 10 |
Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization
|
Gabiatti Jr., Claudio
|
|
|
100 |
C |
p.
|
artikel
|
| 11 |
Contents Continued
|
|
|
|
100 |
C |
p.
|
artikel
|
| 12 |
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil
|
Mendes, J.F.
|
|
|
100 |
C |
p.
|
artikel
|
| 13 |
Depositing alginate on the surface of bilayer emulsions
|
Sabet, Saman
|
|
|
100 |
C |
p.
|
artikel
|
| 14 |
Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids
|
Silva Faria, Wanessa Costa
|
|
|
100 |
C |
p.
|
artikel
|
| 15 |
Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables
|
Simões, Lívia S.
|
|
|
100 |
C |
p.
|
artikel
|
| 16 |
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
|
He, Jian
|
|
|
100 |
C |
p.
|
artikel
|
| 17 |
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films
|
Qin, Yan
|
|
|
100 |
C |
p.
|
artikel
|
| 18 |
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications
|
Haghighi, Hossein
|
|
|
100 |
C |
p.
|
artikel
|
| 19 |
Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization
|
Zhang, Xingzhong
|
|
|
100 |
C |
p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
|
100 |
C |
p.
|
artikel
|
| 21 |
Effect of citric acid on collagen sheets processed by compression
|
Andonegi, Mireia
|
|
|
100 |
C |
p.
|
artikel
|
| 22 |
Effect of hydrocolloids on waxy maize starch and its distarch phosphates
|
Zhuang, Haining
|
|
|
100 |
C |
p.
|
artikel
|
| 23 |
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
|
Wu, Chao
|
|
|
100 |
C |
p.
|
artikel
|
| 24 |
Effect of particle size of pulverized citrus peel tissue on elution characteristics of intracellular substances as influenced by type of solvent
|
Cai, Yidi
|
|
|
100 |
C |
p.
|
artikel
|
| 25 |
Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrol
|
Sun, Xiuxiu
|
|
|
100 |
C |
p.
|
artikel
|
| 26 |
Effects of concentration of flavor compounds on interaction between soy protein isolate and flavor compounds
|
Guo, Jun
|
|
|
100 |
C |
p.
|
artikel
|
| 27 |
Effects of hydrosoluble calcium ions and organic acids on citrus oil emulsions stabilized with citrus pectin
|
Ren, Wenbo
|
|
|
100 |
C |
p.
|
artikel
|
| 28 |
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch
|
Ning, Yuejia
|
|
|
100 |
C |
p.
|
artikel
|
| 29 |
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil
|
Rezaeinia, Hassan
|
|
|
100 |
C |
p.
|
artikel
|
| 30 |
Ellagic acid can act as a chaperone and suppress the heat-induced amyloid-like aggregation of ovalbumin
|
Yan, Chunjun
|
|
|
100 |
C |
p.
|
artikel
|
| 31 |
Emulsifiers efficiently prevent hardening of pancakes under refrigerated conditions via inclusion complexes with starch molecules
|
Yamashita, Satoshi
|
|
|
100 |
C |
p.
|
artikel
|
| 32 |
Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace
|
Zhang, Wei
|
|
|
100 |
C |
p.
|
artikel
|
| 33 |
Emulsifying properties of wheat germ:Influence of pH and NaCl
|
Liu, Yong
|
|
|
100 |
C |
p.
|
artikel
|
| 34 |
Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite
|
Oliyaei, Najme
|
|
|
100 |
C |
p.
|
artikel
|
| 35 |
Encapsulation of tangeretin into debranched-starch inclusion complexes: Structure, properties and stability
|
Wang, Chan
|
|
|
100 |
C |
p.
|
artikel
|
| 36 |
Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion
|
Chen, Ling
|
|
|
100 |
C |
p.
|
artikel
|
| 37 |
Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatment
|
Boeve, Jeroen
|
|
|
100 |
C |
p.
|
artikel
|
| 38 |
Graphical abstract TOC
|
|
|
|
100 |
C |
p.
|
artikel
|
| 39 |
Graphical abstract TOC
|
|
|
|
100 |
C |
p.
|
artikel
|
| 40 |
Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions
|
Zhang, Tao
|
|
|
100 |
C |
p.
|
artikel
|
| 41 |
Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure
|
Zheng, Jiabao
|
|
|
100 |
C |
p.
|
artikel
|
| 42 |
Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levels
|
Hsieh, Chao-Feng
|
|
|
100 |
C |
p.
|
artikel
|
| 43 |
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
|
Li, Qingyun
|
|
|
100 |
C |
p.
|
artikel
|
| 44 |
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder
|
Li, Peishan
|
|
|
100 |
C |
p.
|
artikel
|
| 45 |
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
|
Xu, Lilan
|
|
|
100 |
C |
p.
|
artikel
|
| 46 |
Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch
|
Olagunju, Aderonke I.
|
|
|
100 |
C |
p.
|
artikel
|
| 47 |
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides
|
Olawuyi, Ibukunoluwa Fola
|
|
|
100 |
C |
p.
|
artikel
|
| 48 |
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads
|
Roman, Laura
|
|
|
100 |
C |
p.
|
artikel
|
| 49 |
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
|
Nooshkam, Majid
|
|
|
100 |
C |
p.
|
artikel
|
| 50 |
Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing
|
Yu, Wenwen
|
|
|
100 |
C |
p.
|
artikel
|
| 51 |
Modification of heat-induced whey protein gels by basic amino acids
|
Wang, Yaosong
|
|
|
100 |
C |
p.
|
artikel
|
| 52 |
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
|
Sheng, Long
|
|
|
100 |
C |
p.
|
artikel
|
| 53 |
Molecular interactions in N-[(2-hydroxyl)-propyl-3-trimethyl ammonium] chitosan chloride-sodium alginate polyelectrolyte complexes
|
Yang, Xiaodeng
|
|
|
100 |
C |
p.
|
artikel
|
| 54 |
Molecular structure of amylopectin/amylose from Solanum lycocarpum starch after enzymatic hydrolysis
|
Almeida, Viviane O.
|
|
|
100 |
C |
p.
|
artikel
|
| 55 |
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness
|
Chen, Hui-zhi
|
|
|
100 |
C |
p.
|
artikel
|
| 56 |
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
|
Ma, Li
|
|
|
100 |
C |
p.
|
artikel
|
| 57 |
Optimising functional properties and chemical composition of Pinus halepensis Mill. Seeds protein concentrates
|
Abbou, Amina
|
|
|
100 |
C |
p.
|
artikel
|
| 58 |
Physical chemical study of zein and arabinogalactans or glucuronomannans polyelectrolyte complexes and their film-forming properties
|
da Silva, Caroline E.P.
|
|
|
100 |
C |
p.
|
artikel
|
| 59 |
Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass
|
Qiu, Shuang
|
|
|
100 |
C |
p.
|
artikel
|
| 60 |
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization
|
Ma, Wuchao
|
|
|
100 |
C |
p.
|
artikel
|
| 61 |
Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques
|
Dranca, Florina
|
|
|
100 |
C |
p.
|
artikel
|
| 62 |
Physicochemical properties of potato, sweet potato and quinoa starch blends
|
Zhu, Fan
|
|
|
100 |
C |
p.
|
artikel
|
| 63 |
Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating
|
Choi, Inseob
|
|
|
100 |
C |
p.
|
artikel
|
| 64 |
Phytoglycogen, a natural dendrimer-like glucan, improves the soluble amount and Caco-2 monolayer permeation of curcumin and enhances its efficacy to reduce HeLa cell viability
|
Rodriguez-Rosales, Randol J.
|
|
|
100 |
C |
p.
|
artikel
|
| 65 |
Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization
|
Xu, Ming
|
|
|
100 |
C |
p.
|
artikel
|
| 66 |
Preparation and characterization of cassava starch acetate with high substitution degree
|
Cuenca, Pamela
|
|
|
100 |
C |
p.
|
artikel
|
| 67 |
Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine
|
Li, Yang
|
|
|
100 |
C |
p.
|
artikel
|
| 68 |
Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles
|
Wang, Wei
|
|
|
100 |
C |
p.
|
artikel
|
| 69 |
Rheological and structural properties of ovomucin from chicken eggs with different interior quality
|
Shan, Yuanyuan
|
|
|
100 |
C |
p.
|
artikel
|
| 70 |
Simultaneous use of low methylesterified citrus pectin and EDTA as antioxidants in linseed/sunflower oil-in-water emulsions
|
Celus, Miete
|
|
|
100 |
C |
p.
|
artikel
|
| 71 |
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
|
Muhammad, Dimas Rahadian Aji
|
|
|
100 |
C |
p.
|
artikel
|
| 72 |
Studies on O-acetyl-glucomannans from Amorphophallus species: Comparison of fine structure
|
Shi, Xiao-Dan
|
|
|
100 |
C |
p.
|
artikel
|
| 73 |
The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk
|
Ding, Jian
|
|
|
100 |
C |
p.
|
artikel
|
| 74 |
The protective effects against cyclophosphamide (CTX)-induced immunosuppression of three glucomannans
|
Li, Ming-Zhi
|
|
|
100 |
C |
p.
|
artikel
|
| 75 |
Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities
|
Jiang, Lian
|
|
|
100 |
C |
p.
|
artikel
|
| 76 |
Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values
|
Li, Ruren
|
|
|
100 |
C |
p.
|
artikel
|
| 77 |
Use of tannins to enhance the functional properties of protein based films
|
Cano, A.
|
|
|
100 |
C |
p.
|
artikel
|
| 78 |
Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model
|
Mäkelä, Noora
|
|
|
100 |
C |
p.
|
artikel
|
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