| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative FTIR study for supplemented agavin as functional food
|
Vázquez-Vuelvas, Oscar F.
|
|
|
103 |
C |
p.
|
artikel
|
| 2 |
A deep insight into mechanism for inclusion of 2R,3R-dihydromyricetin with cyclodextrins and the effect of complexation on antioxidant and lipid-lowering activities
|
Wu, Yanping
|
|
|
103 |
C |
p.
|
artikel
|
| 3 |
Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making
|
Reyniers, S.
|
|
|
103 |
C |
p.
|
artikel
|
| 4 |
An insight into starch slowly digestible features enhanced by microwave treatment
|
Li, Nannan
|
|
|
103 |
C |
p.
|
artikel
|
| 5 |
A novel low-alkali konjac gel induced by ethanol to modulate sodium release
|
Zhou, Yun
|
|
|
103 |
C |
p.
|
artikel
|
| 6 |
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation
|
Rodríguez, Gisella M.
|
|
|
103 |
C |
p.
|
artikel
|
| 7 |
A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect
|
Cheng, Hao
|
|
|
103 |
C |
p.
|
artikel
|
| 8 |
Barley β-glucan effects on emulsification and in vitro lipolysis of canola oil are modulated by molecular size, mixing method, and emulsifier type
|
Zhai, Honglei
|
|
|
103 |
C |
p.
|
artikel
|
| 9 |
Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate
|
Li, Nan
|
|
|
103 |
C |
p.
|
artikel
|
| 10 |
Characterization and physical properties of electrospun gelatin nanofibrous films by incorporation of nano-hydroxyapatite
|
Deng, Lingli
|
|
|
103 |
C |
p.
|
artikel
|
| 11 |
Contents continued
|
|
|
|
103 |
C |
p.
|
artikel
|
| 12 |
Cooperativity and nonuniformity in the viscosity-change process of rice starch in hot excess water
|
Yamamoto, Hisashi
|
|
|
103 |
C |
p.
|
artikel
|
| 13 |
Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core
|
Chen, Shuai
|
|
|
103 |
C |
p.
|
artikel
|
| 14 |
Delonix regia galactomannan-based edible films: Effect of molecular weight and k-carrageenan on physicochemical properties
|
Rodriguez-Canto, Wilbert
|
|
|
103 |
C |
p.
|
artikel
|
| 15 |
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide
|
Hao, Ze-Zhou
|
|
|
103 |
C |
p.
|
artikel
|
| 16 |
Editorial Board
|
|
|
|
103 |
C |
p.
|
artikel
|
| 17 |
Effective suppression of potato tuber sprouting using polysaccharide-based emulsified films for prolonged release of citral
|
Arnon-Rips, Hadar
|
|
|
103 |
C |
p.
|
artikel
|
| 18 |
Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles
|
Fang, Xiuqin
|
|
|
103 |
C |
p.
|
artikel
|
| 19 |
Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin
|
Deng, Zhuodan
|
|
|
103 |
C |
p.
|
artikel
|
| 20 |
Energetic neutral N2 atoms treatment on the kithul (Caryota urens) starch biodegradable film: Physico-chemical characterization
|
Sudheesh, Cherakkathodi
|
|
|
103 |
C |
p.
|
artikel
|
| 21 |
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
|
Ai, Minmin
|
|
|
103 |
C |
p.
|
artikel
|
| 22 |
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure
|
Zhao, Meng
|
|
|
103 |
C |
p.
|
artikel
|
| 23 |
Enzymatic determination of total starch and degree of starch gelatinization in various products
|
Liu, Keshun
|
|
|
103 |
C |
p.
|
artikel
|
| 24 |
Extrinsic factors influencing nano-/micro-particle formation in pure soy glycinin solution via heating
|
Zhao, Huanhuan
|
|
|
103 |
C |
p.
|
artikel
|
| 25 |
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin
|
Liu, Zhuzhu
|
|
|
103 |
C |
p.
|
artikel
|
| 26 |
Fabrication and characterization of oil-in-water emulsions stabilized by macadamia protein isolate/chitosan hydrochloride composite polymers
|
Zhong, Yejun
|
|
|
103 |
C |
p.
|
artikel
|
| 27 |
Fabrication and characterization of resistant starch stabilized Pickering emulsions
|
Lu, Xuanxuan
|
|
|
103 |
C |
p.
|
artikel
|
| 28 |
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin
|
Han, Chuanwu
|
|
|
103 |
C |
p.
|
artikel
|
| 29 |
Gelation of faba bean proteins - Effect of extraction method, pH and NaCl
|
Langton, Maud
|
|
|
103 |
C |
p.
|
artikel
|
| 30 |
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies
|
Tang, Chuan-He
|
|
|
103 |
C |
p.
|
artikel
|
| 31 |
Graphical abstract TOC
|
|
|
|
103 |
C |
p.
|
artikel
|
| 32 |
Graphical abstract TOC
|
|
|
|
103 |
C |
p.
|
artikel
|
| 33 |
Impact of microfluidization on the microstructure and functional properties of pea hull fibre
|
Morales-Medina, R.
|
|
|
103 |
C |
p.
|
artikel
|
| 34 |
Improving resistance of crystallized starch by narrowing molecular weight distribution
|
Hu, Xiuting
|
|
|
103 |
C |
p.
|
artikel
|
| 35 |
Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch
|
Dun, Huiyu
|
|
|
103 |
C |
p.
|
artikel
|
| 36 |
Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’
|
Shewan, Heather M.
|
|
|
103 |
C |
p.
|
artikel
|
| 37 |
Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles
|
Zhang, Yuanhong
|
|
|
103 |
C |
p.
|
artikel
|
| 38 |
Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin
|
Morel, Marie-Hélène
|
|
|
103 |
C |
p.
|
artikel
|
| 39 |
Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate
|
Felix, Manuel
|
|
|
103 |
C |
p.
|
artikel
|
| 40 |
Interfacial properties and interaction between beer wort protein fractions and iso-humulone
|
Lu, Yi
|
|
|
103 |
C |
p.
|
artikel
|
| 41 |
Interfacial viscoelasticity and aging effect on droplet formation and breakup
|
Giménez-Ribes, Gerard
|
|
|
103 |
C |
p.
|
artikel
|
| 42 |
Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation
|
Cao, Hongwei
|
|
|
103 |
C |
p.
|
artikel
|
| 43 |
Modification of resistant starch nanoparticles using high-pressure homogenization treatment
|
Apostolidis, Eftychios
|
|
|
103 |
C |
p.
|
artikel
|
| 44 |
Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
|
Martínez-Sanz, Marta
|
|
|
103 |
C |
p.
|
artikel
|
| 45 |
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules
|
Vamadevan, Varatharajan
|
|
|
103 |
C |
p.
|
artikel
|
| 46 |
Pectin emulsions for colon-targeted release of propionic acid
|
Du Le, Hoang
|
|
|
103 |
C |
p.
|
artikel
|
| 47 |
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application
|
Jridi, Mourad
|
|
|
103 |
C |
p.
|
artikel
|
| 48 |
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery
|
Lim, Hui-Peng
|
|
|
103 |
C |
p.
|
artikel
|
| 49 |
Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion
|
Selma-Gracia, Raquel
|
|
|
103 |
C |
p.
|
artikel
|
| 50 |
Re-assembled oleic acid-protein complexes as nano-vehicles for astaxanthin: Multispectral analysis and molecular docking
|
Liu, Yixiang
|
|
|
103 |
C |
p.
|
artikel
|
| 51 |
Regenerated cellulose films combined with glycerol and polyvinyl alcohol: Effect of moisture content on the physical properties
|
Cazón, Patricia
|
|
|
103 |
C |
p.
|
artikel
|
| 52 |
Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla
|
Ding, Yueping
|
|
|
103 |
C |
p.
|
artikel
|
| 53 |
Revalorization of cellulosic wastes from Posidonia oceanica and Arundo donax as catalytic materials based on affinity immobilization of an engineered β-galactosidase
|
Fabra, María José
|
|
|
103 |
C |
p.
|
artikel
|
| 54 |
Rheological and physicochemical properties of polysaccharides extracted from stems of Dendrobium officinale
|
Wang, Bo
|
|
|
103 |
C |
p.
|
artikel
|
| 55 |
Rheological investigations of water-soluble polysaccharides from the Tunisian brown seaweed Cystoseira compressa
|
Hentati, Faiez
|
|
|
103 |
C |
p.
|
artikel
|
| 56 |
Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions
|
Masselot, Véronique
|
|
|
103 |
C |
p.
|
artikel
|
| 57 |
Selective protective coating for damaged pomegranate arils
|
Sason, Gal
|
|
|
103 |
C |
p.
|
artikel
|
| 58 |
Structural characterisation and immunomodulatory activity of exopolysaccharides from liquid fermentation of Monascus purpureus (Hong Qu)
|
Wang, Nifei
|
|
|
103 |
C |
p.
|
artikel
|
| 59 |
Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality
|
Mir, Nisar A.
|
|
|
103 |
C |
p.
|
artikel
|
| 60 |
Supernatant starch fraction of corn starch and its emulsifying ability: Effect of the amylose content
|
Guo, Baozhong
|
|
|
103 |
C |
p.
|
artikel
|
| 61 |
Sustainable starch-based barrier coatings for packaging applications
|
Chi, Kai
|
|
|
103 |
C |
p.
|
artikel
|
| 62 |
The future trends of food hydrocolloids
|
Lu, Wei
|
|
|
103 |
C |
p.
|
artikel
|
| 63 |
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties
|
Zhu, Ying
|
|
|
103 |
C |
p.
|
artikel
|
| 64 |
The protection of bovine serum albumin against thermal denaturation and gelation by sodium dodecyl sulfate studied by rheology and molecular dynamics simulation
|
Nnyigide, Osita Sunday
|
|
|
103 |
C |
p.
|
artikel
|
| 65 |
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
|
Wang, Yuying
|
|
|
103 |
C |
p.
|
artikel
|
| 66 |
Thermal, mechanical and microstructural characterization and antioxidant potential of Rhinobatos cemiculus gelatin films supplemented by titanium dioxide doped silver nanoparticles
|
Boughriba, Soumaya
|
|
|
103 |
C |
p.
|
artikel
|
| 67 |
Water sorption thermodynamic behavior of whey protein isolate/ polyvinyl alcohol blends for food packaging
|
Lara, Bruna Rage Baldone
|
|
|
103 |
C |
p.
|
artikel
|
| 68 |
Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH
|
Xu, Yan-Teng
|
|
|
103 |
C |
p.
|
artikel
|
| 69 |
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein
|
Li, Hao
|
|
|
103 |
C |
p.
|
artikel
|
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