| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator
|
Zhang, Cijian
|
|
|
108 |
C |
p.
|
artikel
|
| 2 |
Active bilayer films based on cassava starch incorporating ZnO nanorods and PVA electrospun mats containing rosemary extract
|
Estevez-Areco, Santiago
|
|
|
108 |
C |
p.
|
artikel
|
| 3 |
Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties
|
Jardines, A. Pintor
|
|
|
108 |
C |
p.
|
artikel
|
| 4 |
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties
|
Cui, Jiefen
|
|
|
108 |
C |
p.
|
artikel
|
| 5 |
Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions
|
Renzetti, Stefano
|
|
|
108 |
C |
p.
|
artikel
|
| 6 |
A molecular explanation of wheat starch physicochemical properties related to noodle eating quality
|
Li, Qingqing
|
|
|
108 |
C |
p.
|
artikel
|
| 7 |
Amylopectin starch granule lamellar structure as deduced from unit chain length data
|
Zhong, Yuyue
|
|
|
108 |
C |
p.
|
artikel
|
| 8 |
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
|
Zhong, Yuyue
|
|
|
108 |
C |
p.
|
artikel
|
| 9 |
An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan
|
Chen, Zhijun
|
|
|
108 |
C |
p.
|
artikel
|
| 10 |
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
|
Cenini, V.L.
|
|
|
108 |
C |
p.
|
artikel
|
| 11 |
A novel strategy to maintain the long-term viscosity stability of konjac glucomannan hydrosol by using zinc ion
|
Hu, Ling
|
|
|
108 |
C |
p.
|
artikel
|
| 12 |
Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets
|
Majdinasab, Marjan
|
|
|
108 |
C |
p.
|
artikel
|
| 13 |
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging
|
Moreirinha, Catarina
|
|
|
108 |
C |
p.
|
artikel
|
| 14 |
Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil
|
Silva Faria, Wanessa Costa
|
|
|
108 |
C |
p.
|
artikel
|
| 15 |
Binding studies of crocin to β-Lactoglobulin and its impacts on both components
|
Allahdad, Zahra
|
|
|
108 |
C |
p.
|
artikel
|
| 16 |
Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion
|
Idrovo Encalada, Alondra M.
|
|
|
108 |
C |
p.
|
artikel
|
| 17 |
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture
|
Li, Cheng
|
|
|
108 |
C |
p.
|
artikel
|
| 18 |
Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration
|
Heggset, Ellinor B.
|
|
|
108 |
C |
p.
|
artikel
|
| 19 |
Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
|
Wang, Ruihong
|
|
|
108 |
C |
p.
|
artikel
|
| 20 |
Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: Effect of degree of substitute and concentration
|
Xie, Yong
|
|
|
108 |
C |
p.
|
artikel
|
| 21 |
Chitosan and silica as dietary carriers: Potential application for β-galactosidase, silicon and calcium supplementation
|
Mesa, Monica
|
|
|
108 |
C |
p.
|
artikel
|
| 22 |
Cold plasma and carnauba wax as strategies to produce improved bi-layer films for sustainable food packaging
|
Romani, Viviane Patrícia
|
|
|
108 |
C |
p.
|
artikel
|
| 23 |
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches
|
Li, Cheng
|
|
|
108 |
C |
p.
|
artikel
|
| 24 |
Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization
|
Ma, Zhaoxiang
|
|
|
108 |
C |
p.
|
artikel
|
| 25 |
Complex coacervation of acid-extracted fiber from butternut squash (Cucurbita moschata) and protein
|
Milošević, Maja M.
|
|
|
108 |
C |
p.
|
artikel
|
| 26 |
Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase
|
Liu, Liya
|
|
|
108 |
C |
p.
|
artikel
|
| 27 |
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance
|
Zhang, Xingzhong
|
|
|
108 |
C |
p.
|
artikel
|
| 28 |
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
|
Ma, Xiaobin
|
|
|
108 |
C |
p.
|
artikel
|
| 29 |
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation
|
Yu, Yun-Bo
|
|
|
108 |
C |
p.
|
artikel
|
| 30 |
Corrigendum to “Modelling of phase separation of alginate-carrageenan gels based on rheology” [FOOHYD 89 (2019) 765–772]
|
Wurm, Florian
|
|
|
108 |
C |
p.
|
artikel
|
| 31 |
Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil
|
Figueroa-Lopez, K.J.
|
|
|
108 |
C |
p.
|
artikel
|
| 32 |
Editorial Board
|
|
|
|
108 |
C |
p.
|
artikel
|
| 33 |
Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin
|
Tan, Chek-Chuan
|
|
|
108 |
C |
p.
|
artikel
|
| 34 |
Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation
|
Lin, Duanquan
|
|
|
108 |
C |
p.
|
artikel
|
| 35 |
Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion
|
Liu, Suchen
|
|
|
108 |
C |
p.
|
artikel
|
| 36 |
Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour
|
Park, Jiwoon
|
|
|
108 |
C |
p.
|
artikel
|
| 37 |
Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates
|
Diedericks, Claudine F.
|
|
|
108 |
C |
p.
|
artikel
|
| 38 |
Effect of protein aggregation on rheological properties of pea protein gels
|
Klost, M.
|
|
|
108 |
C |
p.
|
artikel
|
| 39 |
Effects of cassava variety and growth location on starch fine structure and physicochemical properties
|
Tappiban, Piengtawan
|
|
|
108 |
C |
p.
|
artikel
|
| 40 |
Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions
|
Wen, Wenjun
|
|
|
108 |
C |
p.
|
artikel
|
| 41 |
Effects of genipin concentration on cross-linked β-casein micelles as nanocarrier of naringenin: Colloidal properties, structural characterization and controlled release
|
Li, Mo
|
|
|
108 |
C |
p.
|
artikel
|
| 42 |
Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study
|
Zhang, Yumei
|
|
|
108 |
C |
p.
|
artikel
|
| 43 |
Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein
|
Mu, Yaoyao
|
|
|
108 |
C |
p.
|
artikel
|
| 44 |
Effects of xyloglucan with different molar masses on glucose in blood
|
Nishinari, Katsuyoshi
|
|
|
108 |
C |
p.
|
artikel
|
| 45 |
Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions
|
Dai, Laixin
|
|
|
108 |
C |
p.
|
artikel
|
| 46 |
Encapsulation of caffeine in spray-dried micro-eggs for controlled release: The effect of spray-drying (cooking) temperature
|
Tan, Songwen
|
|
|
108 |
C |
p.
|
artikel
|
| 47 |
Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging
|
Wang, Lin
|
|
|
108 |
C |
p.
|
artikel
|
| 48 |
Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates
|
Zhang, Yanqi
|
|
|
108 |
C |
p.
|
artikel
|
| 49 |
Exploring the mechanism of hollow microcapsule formation by self-assembly of soy 11s protein upon heating
|
Zhao, Huanhuan
|
|
|
108 |
C |
p.
|
artikel
|
| 50 |
Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method
|
Taghavi Kevij, Hossein
|
|
|
108 |
C |
p.
|
artikel
|
| 51 |
Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
|
Sun, Jun
|
|
|
108 |
C |
p.
|
artikel
|
| 52 |
Fabrication of films with tailored properties by regulating the swelling of collagen fiber through pH adjustment
|
Xu, Jinlong
|
|
|
108 |
C |
p.
|
artikel
|
| 53 |
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH
|
Cui, Leqi
|
|
|
108 |
C |
p.
|
artikel
|
| 54 |
Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review
|
Geonzon, Lester C.
|
|
|
108 |
C |
p.
|
artikel
|
| 55 |
Generation of structurally diverse pectin oligosaccharides having prebiotic attributes
|
Singh, Ravindra Pal
|
|
|
108 |
C |
p.
|
artikel
|
| 56 |
Graphical abstract TOC
|
|
|
|
108 |
C |
p.
|
artikel
|
| 57 |
Graphical abstract TOC
|
|
|
|
108 |
C |
p.
|
artikel
|
| 58 |
Graphical abstract TOC Contents continued
|
|
|
|
108 |
C |
p.
|
artikel
|
| 59 |
Greener production of low methoxyl pectin via recyclable enzymatic de-esterification using pectin methylesterase cross-linked enzyme aggregates captured from citrus peels
|
Talekar, Sachin
|
|
|
108 |
C |
p.
|
artikel
|
| 60 |
Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY
|
Shim, Ye-Eun
|
|
|
108 |
C |
p.
|
artikel
|
| 61 |
Huauzontle (Chenopodium nuttalliae Saff.) protein: Composition, structure, physicochemical and functional properties
|
López-Monterrubio, D.I.
|
|
|
108 |
C |
p.
|
artikel
|
| 62 |
Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food
|
Di Marco, Andrea E.
|
|
|
108 |
C |
p.
|
artikel
|
| 63 |
Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks
|
Cai, Zhixiang
|
|
|
108 |
C |
p.
|
artikel
|
| 64 |
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch
|
Hu, Yu
|
|
|
108 |
C |
p.
|
artikel
|
| 65 |
Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef
|
Zhang, Nana
|
|
|
108 |
C |
p.
|
artikel
|
| 66 |
In-mouth breakdown behaviour and sensory perception of emulsion gels containing active or inactive filler particles loaded with capsaicinoids
|
Luo, Nan
|
|
|
108 |
C |
p.
|
artikel
|
| 67 |
Interaction of chitosan-based dietary supplements with fats during lipid digestion
|
May, Kellie L.
|
|
|
108 |
C |
p.
|
artikel
|
| 68 |
Isolated potato parenchyma cells: Physico-chemical characteristics and gastro-small intestinal digestion in vitro
|
Do, Duc Toan
|
|
|
108 |
C |
p.
|
artikel
|
| 69 |
Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization
|
Liu, Zhenyu
|
|
|
108 |
C |
p.
|
artikel
|
| 70 |
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin
|
Ribeiro, A. Marisa
|
|
|
108 |
C |
p.
|
artikel
|
| 71 |
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
|
Yang, Yaxuan
|
|
|
108 |
C |
p.
|
artikel
|
| 72 |
Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants
|
Ceresino, Elaine Berger
|
|
|
108 |
C |
p.
|
artikel
|
| 73 |
Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification
|
Gaber Ahmed, Gaber Hashem
|
|
|
108 |
C |
p.
|
artikel
|
| 74 |
Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles
|
Ahsan, Hafiz Muhammad
|
|
|
108 |
C |
p.
|
artikel
|
| 75 |
Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions
|
Zhang, Ting
|
|
|
108 |
C |
p.
|
artikel
|
| 76 |
Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases
|
Mirzapour-Kouhdasht, Armin
|
|
|
108 |
C |
p.
|
artikel
|
| 77 |
Ordered structure of starch inclusion complex with C10 aroma molecules
|
Gao, Qing
|
|
|
108 |
C |
p.
|
artikel
|
| 78 |
Ozone modification of arracacha starch: Effect on structure and functional properties
|
Lima, Dâmaris Carvalho
|
|
|
108 |
C |
p.
|
artikel
|
| 79 |
Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates
|
Zou, Wenjie
|
|
|
108 |
C |
p.
|
artikel
|
| 80 |
Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins
|
La Storia, Antonietta
|
|
|
108 |
C |
p.
|
artikel
|
| 81 |
Physicochemical and functional properties of proso millet storage protein fractions
|
Akharume, Felix
|
|
|
108 |
C |
p.
|
artikel
|
| 82 |
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent
|
Jakubowska, Ewelina
|
|
|
108 |
C |
p.
|
artikel
|
| 83 |
Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH
|
Shen, Peiyi
|
|
|
108 |
C |
p.
|
artikel
|
| 84 |
Physicochemical properties of different-sized fractions of sweet potato starch and their contributions to the quality of sweet potato starch
|
Ye, Fayin
|
|
|
108 |
C |
p.
|
artikel
|
| 85 |
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
|
Lv, Peifeng
|
|
|
108 |
C |
p.
|
artikel
|
| 86 |
Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment
|
Chen, Shih Hsin
|
|
|
108 |
C |
p.
|
artikel
|
| 87 |
Preparation, reinforcement and properties of thermoplastic starch film by film blowing
|
Liu, Wenyong
|
|
|
108 |
C |
p.
|
artikel
|
| 88 |
Processing of air-dried chestnut and physicochemical properties of its starch with low digestibility
|
Wang, Yi
|
|
|
108 |
C |
p.
|
artikel
|
| 89 |
Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation
|
Ciurzyńska, Agnieszka
|
|
|
108 |
C |
p.
|
artikel
|
| 90 |
Properties of starch-based aerogels incorporated with agar or microcrystalline cellulose
|
Dogenski, Mirelle
|
|
|
108 |
C |
p.
|
artikel
|
| 91 |
Realistic computer simulation of bolus flow during swallowing
|
Michiwaki, Yukihiro
|
|
|
108 |
C |
p.
|
artikel
|
| 92 |
Regulation of nano-encapsulated tea polyphenol release from gelatin films with different Bloom values
|
Kuai, Lingyun
|
|
|
108 |
C |
p.
|
artikel
|
| 93 |
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin
|
Chen, Wenye
|
|
|
108 |
C |
p.
|
artikel
|
| 94 |
Self-microemulsifying delivery system of WPI-Dai nanocomplex mixed with nonionic surfactant and its superiority in delivering daidzein
|
Yang, Fujia
|
|
|
108 |
C |
p.
|
artikel
|
| 95 |
Self-nanoemulsions loaded with dihydromyricetin: Insights to their formulation stability
|
Chen, Lei
|
|
|
108 |
C |
p.
|
artikel
|
| 96 |
Size and shape of cycloamylose estimated using column chromatography coupled with small-angle X-ray scattering
|
Takemasa, Makoto
|
|
|
108 |
C |
p.
|
artikel
|
| 97 |
Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources
|
Castanha, Nanci
|
|
|
108 |
C |
p.
|
artikel
|
| 98 |
Structural and functional characterizations of α-amylase-treated porous popcorn starch
|
Song, Zhiwei
|
|
|
108 |
C |
p.
|
artikel
|
| 99 |
Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon target
|
Lee, Taehee
|
|
|
108 |
C |
p.
|
artikel
|
| 100 |
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract
|
Flamminii, Federica
|
|
|
108 |
C |
p.
|
artikel
|
| 101 |
Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface
|
Lu, Yi
|
|
|
108 |
C |
p.
|
artikel
|
| 102 |
The impact of soy protein isolate-dextran conjugation on capsicum oleoresin (Capsicum annuum L.) nanoemulsions
|
Zhou, Yan
|
|
|
108 |
C |
p.
|
artikel
|
| 103 |
The interaction of α-amylase with mycoprotein: Diffusion through the fungal cell wall, enzyme entrapment, and potential physiological implications
|
Colosimo, Raffaele
|
|
|
108 |
C |
p.
|
artikel
|
| 104 |
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities
|
Tian, Yan
|
|
|
108 |
C |
p.
|
artikel
|
| 105 |
The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles
|
Tan, Hui-Ling
|
|
|
108 |
C |
p.
|
artikel
|
| 106 |
Ultrasound-assisted self-assembly of β-cyclodextrin/debranched starch nanoparticles as promising carriers of tangeretin
|
Hu, Yao
|
|
|
108 |
C |
p.
|
artikel
|
| 107 |
Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology
|
Bonilla, Jose C.
|
|
|
108 |
C |
p.
|
artikel
|
| 108 |
Use of random forest analysis to quantify the importance of the structural characteristics of beta-glucans for prebiotic development
|
Lam, Ka-Lung
|
|
|
108 |
C |
p.
|
artikel
|
| 109 |
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion
|
Meng, Ran
|
|
|
108 |
C |
p.
|
artikel
|
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