| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetylated debranched starch micelles as a promising nanocarrier for curcumin
|
Liu, Qing
|
|
|
111 |
C |
p.
|
artikel
|
| 2 |
Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation
|
Wang, Yunyun
|
|
|
111 |
C |
p.
|
artikel
|
| 3 |
An efficient small intestine-targeted curcumin delivery system based on the positive-negative-negative colloidal interactions
|
Sabet, Saman
|
|
|
111 |
C |
p.
|
artikel
|
| 4 |
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying
|
Kuo, Chih-Chun
|
|
|
111 |
C |
p.
|
artikel
|
| 5 |
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils
|
Li, Ting
|
|
|
111 |
C |
p.
|
artikel
|
| 6 |
Bigels and multi-component organogels: An overview from rheological perspective
|
Shakeel, Ahmad
|
|
|
111 |
C |
p.
|
artikel
|
| 7 |
Bio-ionic liquid promoted selective coagulation of κ-carrageenan from Kappaphycus alvarezii extract
|
Das, Arun Kumar
|
|
|
111 |
C |
p.
|
artikel
|
| 8 |
Cellulose derivatives-snail slime films: New disposable eco-friendly materials for food packaging
|
Di Filippo, Maria Francesca
|
|
|
111 |
C |
p.
|
artikel
|
| 9 |
Characterization of ferulic acid encapsulation complexes with maltodextrin and hydroxypropyl methylcellulose
|
Yu, Ji Young
|
|
|
111 |
C |
p.
|
artikel
|
| 10 |
Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies
|
Ishii, Toya
|
|
|
111 |
C |
p.
|
artikel
|
| 11 |
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities
|
Mittal, Ajay
|
|
|
111 |
C |
p.
|
artikel
|
| 12 |
Contents continued
|
|
|
|
111 |
C |
p.
|
artikel
|
| 13 |
Degradation mechanism of amylopectin under ultrasonic irradiation
|
Wei, Benxi
|
|
|
111 |
C |
p.
|
artikel
|
| 14 |
Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment
|
Kazemi-Taskooh, Zahra
|
|
|
111 |
C |
p.
|
artikel
|
| 15 |
Design, development and evaluation of nanoemulsion containing avocado peel extract with anticancer potential: A novel biological active ingredient to enrich food
|
Cerda-Opazo, Paulina
|
|
|
111 |
C |
p.
|
artikel
|
| 16 |
Development of pea flour based active films produced through different homogenization methods and their effects on lipid oxidation
|
Yildiz, Eda
|
|
|
111 |
C |
p.
|
artikel
|
| 17 |
Dietary fiber concentrates recovered from agro-industrial by-products: Functional properties and application as physical carriers for probiotics
|
He, Caian
|
|
|
111 |
C |
p.
|
artikel
|
| 18 |
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
|
Zhou, Yun
|
|
|
111 |
C |
p.
|
artikel
|
| 19 |
Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
|
He, Hai
|
|
|
111 |
C |
p.
|
artikel
|
| 20 |
Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin
|
Acevedo-Fani, Alejandra
|
|
|
111 |
C |
p.
|
artikel
|
| 21 |
Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
|
Gómez-Estaca, Joaquín
|
|
|
111 |
C |
p.
|
artikel
|
| 22 |
Edible high internal phase Pickering emulsion with double-emulsion morphology
|
Jiang, Hang
|
|
|
111 |
C |
p.
|
artikel
|
| 23 |
Editorial Board
|
|
|
|
111 |
C |
p.
|
artikel
|
| 24 |
Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels
|
Xiao, Yaqing
|
|
|
111 |
C |
p.
|
artikel
|
| 25 |
Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products
|
Herranz, Beatriz
|
|
|
111 |
C |
p.
|
artikel
|
| 26 |
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
|
Cai, Yongjian
|
|
|
111 |
C |
p.
|
artikel
|
| 27 |
Effect of amylose and amylopectin content on the colloidal behaviour of emulsions stabilised by OSA-Modified starch
|
Mu, Mingduo
|
|
|
111 |
C |
p.
|
artikel
|
| 28 |
Effect of biopolymer matrices on lactose hydrolysis by enzymatically active hydrogel and aerogels loaded with β-galactosidase nanoflowers
|
Fabra, María José
|
|
|
111 |
C |
p.
|
artikel
|
| 29 |
Effect of crosslinkable sugar molecules on the physico-chemical and antioxidant properties of fish gelatin nanofibers
|
Kwak, Hyo Won
|
|
|
111 |
C |
p.
|
artikel
|
| 30 |
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
|
Ningtyas, Dian W.
|
|
|
111 |
C |
p.
|
artikel
|
| 31 |
Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor
|
Ge, Ge
|
|
|
111 |
C |
p.
|
artikel
|
| 32 |
Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives
|
Chen, Hongqiang
|
|
|
111 |
C |
p.
|
artikel
|
| 33 |
Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates
|
Cao, Wenqi
|
|
|
111 |
C |
p.
|
artikel
|
| 34 |
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes
|
Zhang, Fang
|
|
|
111 |
C |
p.
|
artikel
|
| 35 |
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol
|
Fang, Zheng
|
|
|
111 |
C |
p.
|
artikel
|
| 36 |
Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation
|
Li, Cheng
|
|
|
111 |
C |
p.
|
artikel
|
| 37 |
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch
|
Ding, Yangyue
|
|
|
111 |
C |
p.
|
artikel
|
| 38 |
Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre
|
Naumann, Susanne
|
|
|
111 |
C |
p.
|
artikel
|
| 39 |
Effects of surface photocrosslinking on the properties of semi-refined carrageenan film
|
Sedayu, Bakti B.
|
|
|
111 |
C |
p.
|
artikel
|
| 40 |
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology
|
Ma, Jiage
|
|
|
111 |
C |
p.
|
artikel
|
| 41 |
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers
|
Celebioglu, Asli
|
|
|
111 |
C |
p.
|
artikel
|
| 42 |
Ethanol induced changes in structural, morphological, and functional properties of whey proteins isolates: Influence of ethanol concentration
|
Feng, Yangyang
|
|
|
111 |
C |
p.
|
artikel
|
| 43 |
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH
|
Guo, Qing
|
|
|
111 |
C |
p.
|
artikel
|
| 44 |
Fabrication of ovalbumin-burdock polysaccharide complexes as interfacial stabilizers for nanostructured lipid carriers: Effects of high-intensity ultrasound treatment
|
Shanshan, Wu
|
|
|
111 |
C |
p.
|
artikel
|
| 45 |
Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin
|
Nilsuwan, Krisana
|
|
|
111 |
C |
p.
|
artikel
|
| 46 |
Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
|
Vieira, J.M.
|
|
|
111 |
C |
p.
|
artikel
|
| 47 |
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
|
McClements, David Julian
|
|
|
111 |
C |
p.
|
artikel
|
| 48 |
Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility
|
Guo, Qing
|
|
|
111 |
C |
p.
|
artikel
|
| 49 |
Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei
|
Huang, Qing
|
|
|
111 |
C |
p.
|
artikel
|
| 50 |
Gelation kinetics of aqueous gelatin solutions in isothermal conditions via rheological tools
|
Avallone, Pietro Renato
|
|
|
111 |
C |
p.
|
artikel
|
| 51 |
Gelation of cowpea proteins induced by high hydrostatic pressure
|
Peyrano, Felicitas
|
|
|
111 |
C |
p.
|
artikel
|
| 52 |
Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd
|
Zhang, Qing
|
|
|
111 |
C |
p.
|
artikel
|
| 53 |
Granular cold-water swelling starch; properties, preparation and applications, a review
|
Majzoobi, Mahsa
|
|
|
111 |
C |
p.
|
artikel
|
| 54 |
Graphical abstract TOC
|
|
|
|
111 |
C |
p.
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
111 |
C |
p.
|
artikel
|
| 56 |
Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics
|
Liu, Min
|
|
|
111 |
C |
p.
|
artikel
|
| 57 |
High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides
|
Ai, Minmin
|
|
|
111 |
C |
p.
|
artikel
|
| 58 |
Human physiological responses during swallowing of gel-type foods and its correlation with textural perception
|
Matsuyama, Shingo
|
|
|
111 |
C |
p.
|
artikel
|
| 59 |
Impact of amylose content on the starch branch chain elongation catalyzed by amylosucrase from Neisseria polysaccharea
|
Wang, Ren
|
|
|
111 |
C |
p.
|
artikel
|
| 60 |
Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel
|
Anbarani, Negar Mirnezhad
|
|
|
111 |
C |
p.
|
artikel
|
| 61 |
In-depth study from gluten/PCL-based food packaging films obtained under reactive extrusion conditions using chrome octanoate as a potential food grade catalyst
|
Gutiérrez, Tomy J.
|
|
|
111 |
C |
p.
|
artikel
|
| 62 |
Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions
|
Huyst, Arne M.R.
|
|
|
111 |
C |
p.
|
artikel
|
| 63 |
Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
|
Saxena, Juhi
|
|
|
111 |
C |
p.
|
artikel
|
| 64 |
Influence of pH on fluid gels produced from egg and whey protein isolate
|
Young, P.W.
|
|
|
111 |
C |
p.
|
artikel
|
| 65 |
Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability
|
Hu, Ling
|
|
|
111 |
C |
p.
|
artikel
|
| 66 |
Interactions between tapioca starch and Mesona chinensis polysaccharide: Effects of urea and NaCl
|
Xie, Jianhua
|
|
|
111 |
C |
p.
|
artikel
|
| 67 |
Inulin/fructooligosaccharides/pectin-based structured systems: Promising encapsulating matrices of polyphenols recovered from jabuticaba peel
|
Tarone, Adriana Gadioli
|
|
|
111 |
C |
p.
|
artikel
|
| 68 |
In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids
|
Wang, Xin
|
|
|
111 |
C |
p.
|
artikel
|
| 69 |
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
|
Khubber, Sucheta
|
|
|
111 |
C |
p.
|
artikel
|
| 70 |
Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment
|
Fan, Xuejing
|
|
|
111 |
C |
p.
|
artikel
|
| 71 |
Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation
|
Jia, Jie
|
|
|
111 |
C |
p.
|
artikel
|
| 72 |
Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis
|
Gregersen, Sandra Beyer
|
|
|
111 |
C |
p.
|
artikel
|
| 73 |
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
|
Ai, Minmin
|
|
|
111 |
C |
p.
|
artikel
|
| 74 |
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits
|
Arabpoor, Bahareh
|
|
|
111 |
C |
p.
|
artikel
|
| 75 |
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices
|
Alizadeh-Sani, Mahmood
|
|
|
111 |
C |
p.
|
artikel
|
| 76 |
Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum
|
Zhang, Chen
|
|
|
111 |
C |
p.
|
artikel
|
| 77 |
Physicochemical and rheological properties of aqueous Tara gum solutions
|
Huamaní-Meléndez, V.J.
|
|
|
111 |
C |
p.
|
artikel
|
| 78 |
Regulating structural and mechanical properties of pectin reinforced liposomes at fluid/solid interface
|
Bhargavi, N.
|
|
|
111 |
C |
p.
|
artikel
|
| 79 |
Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat, low-fat and high-fat yogurt products
|
Erturk, Merve Yildirim
|
|
|
111 |
C |
p.
|
artikel
|
| 80 |
Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion
|
Huang, Yajun
|
|
|
111 |
C |
p.
|
artikel
|
| 81 |
Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage
|
Messina, Concetta Maria
|
|
|
111 |
C |
p.
|
artikel
|
| 82 |
Sensory perception of guar gum-induced thickening: Correlations with rheological analysis
|
Theocharidou, Athina
|
|
|
111 |
C |
p.
|
artikel
|
| 83 |
Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
|
Espinosa-Ramírez, Johanan
|
|
|
111 |
C |
p.
|
artikel
|
| 84 |
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
|
Guo, Baozhong
|
|
|
111 |
C |
p.
|
artikel
|
| 85 |
Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions
|
Matsuyama, Shingo
|
|
|
111 |
C |
p.
|
artikel
|
| 86 |
Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends
|
Pourfarzad, Amir
|
|
|
111 |
C |
p.
|
artikel
|
| 87 |
Structural variability and rheological properties of furcellaran
|
Saluri, Mihkel
|
|
|
111 |
C |
p.
|
artikel
|
| 88 |
Study on pH-Dependent interactions of linoleic acid with α-lactalbumin
|
Dopierała, Katarzyna
|
|
|
111 |
C |
p.
|
artikel
|
| 89 |
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein
|
Gong, Shengxiang
|
|
|
111 |
C |
p.
|
artikel
|
| 90 |
Sulfated polysaccharide extracted from seaweed Gracilaria caudata attenuates acetic acid-induced ulcerative colitis
|
Dutra, Nayonara Lanara Sousa
|
|
|
111 |
C |
p.
|
artikel
|
| 91 |
Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study
|
Zembyla, Morfo
|
|
|
111 |
C |
p.
|
artikel
|
| 92 |
The influence of pH and monovalent ions on the gelation of pectin from the fruit seeds of the creeping fig plant
|
Chen, Ruiyun
|
|
|
111 |
C |
p.
|
artikel
|
| 93 |
Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties
|
Zhu, Xiangwei
|
|
|
111 |
C |
p.
|
artikel
|
| 94 |
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
|
Wang, Hongwei
|
|
|
111 |
C |
p.
|
artikel
|
| 95 |
Wet media planetary ball milling remarkably improves functional and cholesterol-binding properties of okara
|
Yang, Tao
|
|
|
111 |
C |
p.
|
artikel
|
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