| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract
|
Moreno, María Alejandra
|
|
|
102 |
C |
p.
|
artikel
|
| 2 |
Advanced insight into the emulsifying and emulsion stabilizing capacity of carrot pectin subdomains
|
Neckebroeck, B.
|
|
|
102 |
C |
p.
|
artikel
|
| 3 |
Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan
|
Liu, Chang
|
|
|
102 |
C |
p.
|
artikel
|
| 4 |
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
|
Lu, Yao
|
|
|
102 |
C |
p.
|
artikel
|
| 5 |
Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex
|
Zhan, Fuchao
|
|
|
102 |
C |
p.
|
artikel
|
| 6 |
Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro
|
Bermúdez-Oria, Alejandra
|
|
|
102 |
C |
p.
|
artikel
|
| 7 |
Contents continued
|
|
|
|
102 |
C |
p.
|
artikel
|
| 8 |
Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties
|
Duan, Xu
|
|
|
102 |
C |
p.
|
artikel
|
| 9 |
Dual modifications on the gelatinization, textural, and morphology properties of pea starch by sodium carbonate and Mesona chinensis polysaccharide
|
Liu, Suchen
|
|
|
102 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
102 |
C |
p.
|
artikel
|
| 11 |
Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films
|
Wu, Hejun
|
|
|
102 |
C |
p.
|
artikel
|
| 12 |
Effect of kappa carrageenan on acid-induced gelation of whey protein aggregates. Part II: Microstructure
|
Liu, Dasong
|
|
|
102 |
C |
p.
|
artikel
|
| 13 |
Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity
|
Liu, Dasong
|
|
|
102 |
C |
p.
|
artikel
|
| 14 |
Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
|
Han, Yu
|
|
|
102 |
C |
p.
|
artikel
|
| 15 |
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
|
Yu, Wenjie
|
|
|
102 |
C |
p.
|
artikel
|
| 16 |
Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination
|
Lv, Cong
|
|
|
102 |
C |
p.
|
artikel
|
| 17 |
Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch
|
Kong, Xiang-Ru
|
|
|
102 |
C |
p.
|
artikel
|
| 18 |
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken
|
Huang, Mingyuan
|
|
|
102 |
C |
p.
|
artikel
|
| 19 |
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation
|
Heckert Bastos, Lívia Pinto
|
|
|
102 |
C |
p.
|
artikel
|
| 20 |
Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate
|
Li, Xiao-Wei
|
|
|
102 |
C |
p.
|
artikel
|
| 21 |
Extraction of low methoxylated pectin from pea hulls via RSM
|
Gutöhrlein, Friederike
|
|
|
102 |
C |
p.
|
artikel
|
| 22 |
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics
|
Sucheta,
|
|
|
102 |
C |
p.
|
artikel
|
| 23 |
Fabrication and characterization of highly re-dispersible dry emulsions
|
Lu, Wei
|
|
|
102 |
C |
p.
|
artikel
|
| 24 |
Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility
|
Ling, Ziting
|
|
|
102 |
C |
p.
|
artikel
|
| 25 |
Fabrication of bioaerogels from camelina seed mucilage for food applications
|
Ubeyitogullari, Ali
|
|
|
102 |
C |
p.
|
artikel
|
| 26 |
Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH
|
Chen, Yinxia
|
|
|
102 |
C |
p.
|
artikel
|
| 27 |
Food grade nanoemulsions preparation by rotor-stator homogenization
|
Gazolu-Rusanova, Dilek
|
|
|
102 |
C |
p.
|
artikel
|
| 28 |
Formation and stabilization of multiple water-in-water-in-water (W/W/W) emulsions
|
Beldengrün, Y.
|
|
|
102 |
C |
p.
|
artikel
|
| 29 |
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
|
Huang, Tao
|
|
|
102 |
C |
p.
|
artikel
|
| 30 |
Graphical abstract TOC
|
|
|
|
102 |
C |
p.
|
artikel
|
| 31 |
Graphical abstract TOC
|
|
|
|
102 |
C |
p.
|
artikel
|
| 32 |
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
|
He, Hai
|
|
|
102 |
C |
p.
|
artikel
|
| 33 |
Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel
|
Yan, Xianghui
|
|
|
102 |
C |
p.
|
artikel
|
| 34 |
Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions
|
Hedayati, Sara
|
|
|
102 |
C |
p.
|
artikel
|
| 35 |
Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content
|
Dobosz, Anna
|
|
|
102 |
C |
p.
|
artikel
|
| 36 |
Inhibition of starch digestion by gallic acid and alkyl gallates
|
Gutierrez, Alyssa San Andres
|
|
|
102 |
C |
p.
|
artikel
|
| 37 |
Mango (cv. Nam Dokmai) peel as a source of pectin and its potential use as a film-forming polymer
|
Chaiwarit, Tanpong
|
|
|
102 |
C |
p.
|
artikel
|
| 38 |
Metabolism amelioration of Dendrobium officinale polysaccharide on type II diabetic rats
|
Chen, Haihong
|
|
|
102 |
C |
p.
|
artikel
|
| 39 |
Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level
|
Hinderink, Emma B.A.
|
|
|
102 |
C |
p.
|
artikel
|
| 40 |
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure
|
Fernandes, Ana
|
|
|
102 |
C |
p.
|
artikel
|
| 41 |
Molecular interactions between gelatin and mucin: Phase behaviour, thermodynamics and rheological studies
|
Ahmad, Mehraj
|
|
|
102 |
C |
p.
|
artikel
|
| 42 |
Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds
|
Ntone, Eleni
|
|
|
102 |
C |
p.
|
artikel
|
| 43 |
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength
|
Zhang, Shuning
|
|
|
102 |
C |
p.
|
artikel
|
| 44 |
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications
|
Ezati, Parya
|
|
|
102 |
C |
p.
|
artikel
|
| 45 |
Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass
|
Doh, Hansol
|
|
|
102 |
C |
p.
|
artikel
|
| 46 |
Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability
|
Hu, Bing
|
|
|
102 |
C |
p.
|
artikel
|
| 47 |
Preparation of modified citrus pectin (MCP) using an advanced oxidation process with hydroxyl radicals generated by UV-H2O2
|
Cao, Jing
|
|
|
102 |
C |
p.
|
artikel
|
| 48 |
Structural and physicochemical properties of native starches and non-digestible starch residues from Korean rice cultivars with different amylose contents
|
Park, Jiyoung
|
|
|
102 |
C |
p.
|
artikel
|
| 49 |
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
|
Liang, Xiuping
|
|
|
102 |
C |
p.
|
artikel
|
| 50 |
Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio
|
Behrouzain, Fataneh
|
|
|
102 |
C |
p.
|
artikel
|
| 51 |
Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects
|
Shi, Tong
|
|
|
102 |
C |
p.
|
artikel
|
| 52 |
The formation of a protein corona and the interaction with α-amylase by chitin nanowhiskers in simulated saliva fluid
|
Wang, Yihui
|
|
|
102 |
C |
p.
|
artikel
|
| 53 |
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide
|
Bai, Lili
|
|
|
102 |
C |
p.
|
artikel
|
| 54 |
Time-dependent self-association of spruce galactoglucomannans depends on pH and mechanical shearing
|
Bhattarai, Mamata
|
|
|
102 |
C |
p.
|
artikel
|
| 55 |
Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies
|
Zhu, Biyang
|
|
|
102 |
C |
p.
|
artikel
|
| 56 |
Ultrasound-assisted emulsion electrosprayed particles for the stabilization of β-carotene and its nutritional supplement potential
|
Niu, Ben
|
|
|
102 |
C |
p.
|
artikel
|
| 57 |
Understanding the air-water interfacial behavior of suspensions of wheat gliadin nanoparticles
|
Wouters, Arno G.B.
|
|
|
102 |
C |
p.
|
artikel
|
| 58 |
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti
|
Peressini, Donatella
|
|
|
102 |
C |
p.
|
artikel
|
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