| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels
|
Alavi, Farhad
|
|
|
107 |
C |
p.
|
artikel
|
| 2 |
An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples
|
Kavur, Pelin Barış
|
|
|
107 |
C |
p.
|
artikel
|
| 3 |
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries
|
Moreno, María Alejandra
|
|
|
107 |
C |
p.
|
artikel
|
| 4 |
Arabinoxylan from wheat bran: molecular degradation and functional investigation
|
Liu, Yan
|
|
|
107 |
C |
p.
|
artikel
|
| 5 |
Cell wall architecture as well as chemical composition determines fermentation of wheat cell walls by a faecal inoculum
|
Lu, Shiyi
|
|
|
107 |
C |
p.
|
artikel
|
| 6 |
Characterization of aerogels as bioactive delivery vehicles produced through the valorization of yerba-mate (Illex paraguariensis)
|
de Oliveira, Jean Paulo
|
|
|
107 |
C |
p.
|
artikel
|
| 7 |
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
|
Borderías, A. Javier
|
|
|
107 |
C |
p.
|
artikel
|
| 8 |
Complex coacervation of zein-chitosan via atmospheric cold plasma treatment: Improvement of encapsulation efficiency and dispersion stability
|
Chen, Guiyun
|
|
|
107 |
C |
p.
|
artikel
|
| 9 |
Contents Continued
|
|
|
|
107 |
C |
p.
|
artikel
|
| 10 |
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke
|
Castellino, Maria
|
|
|
107 |
C |
p.
|
artikel
|
| 11 |
Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes
|
Zhang, Cen
|
|
|
107 |
C |
p.
|
artikel
|
| 12 |
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds
|
Yan, Wenjia
|
|
|
107 |
C |
p.
|
artikel
|
| 13 |
Cutoff Ostwald ripening stability of eugenol-in-water emulsion by co-stabilization method and antibacterial activity evaluation
|
Zhao, Runan
|
|
|
107 |
C |
p.
|
artikel
|
| 14 |
Decreasing the digestibility of debranched corn starch by encapsulation with konjac glucomannan
|
Ning, Yuejia
|
|
|
107 |
C |
p.
|
artikel
|
| 15 |
Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions
|
Yan, Jinxin
|
|
|
107 |
C |
p.
|
artikel
|
| 16 |
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
|
Vieira, Marta V.
|
|
|
107 |
C |
p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
|
107 |
C |
p.
|
artikel
|
| 18 |
Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy
|
Krekora, Magdalena
|
|
|
107 |
C |
p.
|
artikel
|
| 19 |
Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles
|
Peng, Dengfeng
|
|
|
107 |
C |
p.
|
artikel
|
| 20 |
Effect of pre-treatment temperatures on the film-forming properties of collagen fiber dispersions
|
Xu, Jinlong
|
|
|
107 |
C |
p.
|
artikel
|
| 21 |
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel
|
Deng, Chunyang
|
|
|
107 |
C |
p.
|
artikel
|
| 22 |
Effects of multienzyme treatment on the physicochemical properties of maize starch-lauric acid complex
|
Liu, Pengfei
|
|
|
107 |
C |
p.
|
artikel
|
| 23 |
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification
|
Santos, Emylle Emediato
|
|
|
107 |
C |
p.
|
artikel
|
| 24 |
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
|
Wei, Xianling
|
|
|
107 |
C |
p.
|
artikel
|
| 25 |
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
|
Dick, Arianna
|
|
|
107 |
C |
p.
|
artikel
|
| 26 |
Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules
|
Moser, Poliana
|
|
|
107 |
C |
p.
|
artikel
|
| 27 |
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating
|
Wang, Limei
|
|
|
107 |
C |
p.
|
artikel
|
| 28 |
Graphical abstract TOC
|
|
|
|
107 |
C |
p.
|
artikel
|
| 29 |
Graphical abstract TOC
|
|
|
|
107 |
C |
p.
|
artikel
|
| 30 |
Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose
|
Zhang, Xuan
|
|
|
107 |
C |
p.
|
artikel
|
| 31 |
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour
|
Tanger, Caren
|
|
|
107 |
C |
p.
|
artikel
|
| 32 |
Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours
|
He, Chengxin
|
|
|
107 |
C |
p.
|
artikel
|
| 33 |
In vitro digestibility of different types of resistant starches under high-temperature cooking conditions
|
Liu, Siyuan
|
|
|
107 |
C |
p.
|
artikel
|
| 34 |
In vitro digestion behavior of (W1/O/W2) double emulsions incorporated in alginate hydrogel beads: Microstructure, lipolysis, and release
|
Sun, Rui
|
|
|
107 |
C |
p.
|
artikel
|
| 35 |
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates
|
Pham, Loc B.
|
|
|
107 |
C |
p.
|
artikel
|
| 36 |
Modulating the hydration properties of pea hull fibre by its composition as affected by mechanical processing and various extraction procedures
|
Gutöhrlein, Friederike
|
|
|
107 |
C |
p.
|
artikel
|
| 37 |
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging
|
Sun, Jishuai
|
|
|
107 |
C |
p.
|
artikel
|
| 38 |
Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch
|
Fang, Fang
|
|
|
107 |
C |
p.
|
artikel
|
| 39 |
Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach
|
Aksoylu Özbek, Zeynep
|
|
|
107 |
C |
p.
|
artikel
|
| 40 |
Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures
|
Giaconia, Michele Amendoeira
|
|
|
107 |
C |
p.
|
artikel
|
| 41 |
Pectin modifications in raw fruits alter texture of plant cell dispersions
|
Buergy, Alexandra
|
|
|
107 |
C |
p.
|
artikel
|
| 42 |
Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk
|
Petkowicz, C.L.O.
|
|
|
107 |
C |
p.
|
artikel
|
| 43 |
Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid
|
Vuillemin, Marie E.
|
|
|
107 |
C |
p.
|
artikel
|
| 44 |
“Positive-negative-negative”: a colloidal delivery system for bioactive compounds
|
Sabet, Saman
|
|
|
107 |
C |
p.
|
artikel
|
| 45 |
Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores
|
Dong, Yabo
|
|
|
107 |
C |
p.
|
artikel
|
| 46 |
Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping
|
Pattarasiriroj, Kanokwan
|
|
|
107 |
C |
p.
|
artikel
|
| 47 |
Starch replacement in gluten free bread by cellulose and fibrillated cellulose
|
Ren, Yi
|
|
|
107 |
C |
p.
|
artikel
|
| 48 |
Structural characterization of heat-induced protein aggregates in model infant milk formulas
|
Halabi, Amira
|
|
|
107 |
C |
p.
|
artikel
|
| 49 |
Structural studies of a new fraction obtained by gradient ethanol precipitation from Acacia seyal gum
|
Li, Jingen
|
|
|
107 |
C |
p.
|
artikel
|
| 50 |
Structure and tribology of κ-carrageenan gels filled with natural oil bodies
|
Yang, Nan
|
|
|
107 |
C |
p.
|
artikel
|
| 51 |
Study on compatible characteristics of wheat and purple sweet potato starches
|
Ding, Yanyan
|
|
|
107 |
C |
p.
|
artikel
|
| 52 |
Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength
|
Dachmann, Evelyn
|
|
|
107 |
C |
p.
|
artikel
|
| 53 |
The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process
|
Guo, Liping
|
|
|
107 |
C |
p.
|
artikel
|
| 54 |
The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅰ: In vitro digestion process
|
Chen, Maoshen
|
|
|
107 |
C |
p.
|
artikel
|
| 55 |
The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅱ: In vivo digestion process
|
Chen, Maoshen
|
|
|
107 |
C |
p.
|
artikel
|
| 56 |
Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation
|
Einhorn-Stoll, Ulrike
|
|
|
107 |
C |
p.
|
artikel
|
| 57 |
Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure
|
Xu, Y.T.
|
|
|
107 |
C |
p.
|
artikel
|
| 58 |
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic
|
Peng, Shengfeng
|
|
|
107 |
C |
p.
|
artikel
|
| 59 |
Volatile antimicrobial absorption in food gel depends on the food matrix characteristics
|
Wang, Li
|
|
|
107 |
C |
p.
|
artikel
|
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