| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification
|
Aljewicz, Marek
|
|
|
113 |
C |
p.
|
article
|
| 2 |
Aggregation behavior of solubilized meat - Potato protein mixtures
|
Ebert, Sandra
|
|
|
113 |
C |
p.
|
article
|
| 3 |
A green strategy for maintaining intelligent response and improving antioxidant properties of κ-carrageenan-based film via cork bark extractive addition
|
Zhang, Cijian
|
|
|
113 |
C |
p.
|
article
|
| 4 |
A natural, cellulose-based microgel for water-in-oil emulsions
|
Lefroy, Katherine S.
|
|
|
113 |
C |
p.
|
article
|
| 5 |
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release
|
Qin, Xin-Sheng
|
|
|
113 |
C |
p.
|
article
|
| 6 |
A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel
|
Kaveh, Zahra
|
|
|
113 |
C |
p.
|
article
|
| 7 |
A review of structural transformations and properties changes in starch during thermal processing of foods
|
Wang, Yi
|
|
|
113 |
C |
p.
|
article
|
| 8 |
Bacterial cellulose as a biodegradable food packaging material: A review
|
Cazón, Patricia
|
|
|
113 |
C |
p.
|
article
|
| 9 |
Changes in carbohydrate quality of high-pressure treated aqueous aquafaba
|
Alsalman, Fatemah B.
|
|
|
113 |
C |
p.
|
article
|
| 10 |
Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating
|
Wan, Yangling
|
|
|
113 |
C |
p.
|
article
|
| 11 |
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications
|
Haghighi, Hossein
|
|
|
113 |
C |
p.
|
article
|
| 12 |
Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study
|
Zhou, Hualu
|
|
|
113 |
C |
p.
|
article
|
| 13 |
Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
|
Cortes Morales, Edgar Alan
|
|
|
113 |
C |
p.
|
article
|
| 14 |
Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions
|
Zhang, Shao Bing
|
|
|
113 |
C |
p.
|
article
|
| 15 |
Contents continued
|
|
|
|
113 |
C |
p.
|
article
|
| 16 |
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
|
Yan, Jun
|
|
|
113 |
C |
p.
|
article
|
| 17 |
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles
|
Mo, Xiepeng
|
|
|
113 |
C |
p.
|
article
|
| 18 |
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin
|
Lv, Shanshan
|
|
|
113 |
C |
p.
|
article
|
| 19 |
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery
|
Yi, Jiang
|
|
|
113 |
C |
p.
|
article
|
| 20 |
Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception
|
Fan, Nengneng
|
|
|
113 |
C |
p.
|
article
|
| 21 |
Editorial Board
|
|
|
|
113 |
C |
p.
|
article
|
| 22 |
Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowing
|
Cheng, Yue
|
|
|
113 |
C |
p.
|
article
|
| 23 |
Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules
|
Chen, Xiaodong
|
|
|
113 |
C |
p.
|
article
|
| 24 |
Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
|
Cai, Yongjian
|
|
|
113 |
C |
p.
|
article
|
| 25 |
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing
|
Tian, Han
|
|
|
113 |
C |
p.
|
article
|
| 26 |
Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state
|
Xu, Baoguo
|
|
|
113 |
C |
p.
|
article
|
| 27 |
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
|
Cai, Yongjian
|
|
|
113 |
C |
p.
|
article
|
| 28 |
Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach
|
Ahmed, Jasim
|
|
|
113 |
C |
p.
|
article
|
| 29 |
Effect of salt addition on iota-carrageenan solution properties
|
Elfaruk, Mohamed Salem
|
|
|
113 |
C |
p.
|
article
|
| 30 |
Effect of sophorolipid on the curcumin-loaded ternary composite nanoparticles self-assembled from zein and chondroitin sulfate
|
Yuan, Yongkai
|
|
|
113 |
C |
p.
|
article
|
| 31 |
Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream
|
Zeng, Di
|
|
|
113 |
C |
p.
|
article
|
| 32 |
Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures
|
Sadeghi, Farzad
|
|
|
113 |
C |
p.
|
article
|
| 33 |
Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia
|
Pematilleke, Nelum
|
|
|
113 |
C |
p.
|
article
|
| 34 |
Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface
|
Han, Zongyuan
|
|
|
113 |
C |
p.
|
article
|
| 35 |
Effects of hydrocolloids, acids and nutrients on gelatin network in gummies
|
Ge, Haiyan
|
|
|
113 |
C |
p.
|
article
|
| 36 |
Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins
|
Omura, Michele Harumi
|
|
|
113 |
C |
p.
|
article
|
| 37 |
Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch
|
Zhou, Ya-li
|
|
|
113 |
C |
p.
|
article
|
| 38 |
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin
|
Chen, Ting-Ting
|
|
|
113 |
C |
p.
|
article
|
| 39 |
Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
|
Li, Hao
|
|
|
113 |
C |
p.
|
article
|
| 40 |
Electrostatic interactions regulate the physical properties of gelatin-cellulose nanocrystals nanocomposite films intended for biodegradable packaging
|
Leite, Liliane S.F.
|
|
|
113 |
C |
p.
|
article
|
| 41 |
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
|
Ding, Yue
|
|
|
113 |
C |
p.
|
article
|
| 42 |
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
|
Zhang, Xiaoying
|
|
|
113 |
C |
p.
|
article
|
| 43 |
Encapsulating tributyrin during enzymatic cyclodextrin synthesis improves the solubility and bioavailability of tributyrin
|
Li, Caiming
|
|
|
113 |
C |
p.
|
article
|
| 44 |
Encapsulation of betacyanins from the peel of red dragon fruit (Hylocereus polyrhizus L.) in alginate microbeads
|
Fathordoobady, Farahnaz
|
|
|
113 |
C |
p.
|
article
|
| 45 |
Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation
|
Michaux, M.
|
|
|
113 |
C |
p.
|
article
|
| 46 |
Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour
|
Zhang, Huang
|
|
|
113 |
C |
p.
|
article
|
| 47 |
Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role
|
Zhan, Fuchao
|
|
|
113 |
C |
p.
|
article
|
| 48 |
Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
|
Wang, Anyi
|
|
|
113 |
C |
p.
|
article
|
| 49 |
Exploring interactions between pectins and procyanidins: Structure-function relationships
|
Liu, Xuwei
|
|
|
113 |
C |
p.
|
article
|
| 50 |
Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida)
|
Roman, Laura
|
|
|
113 |
C |
p.
|
article
|
| 51 |
Fractionation, physicochemical and structural characterization of polysaccharides from barley water-soluble fiber
|
Wang, Yu-Xiao
|
|
|
113 |
C |
p.
|
article
|
| 52 |
Friction measurements of model saliva-wine solutions between polydimethylsiloxane surfaces
|
Edmonds, Ryan S.
|
|
|
113 |
C |
p.
|
article
|
| 53 |
Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion
|
Tessaro, Larissa
|
|
|
113 |
C |
p.
|
article
|
| 54 |
Gluten-free minor cereals of Himalayan origin: Characterization, nutraceutical potential and utilization as possible anti-diabetic food for growing diabetic population of the world
|
Jhan, Faiza
|
|
|
113 |
C |
p.
|
article
|
| 55 |
Graphical abstract TOC
|
|
|
|
113 |
C |
p.
|
article
|
| 56 |
Graphical abstract TOC
|
|
|
|
113 |
C |
p.
|
article
|
| 57 |
Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll
|
Cao, Jiarui
|
|
|
113 |
C |
p.
|
article
|
| 58 |
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying
|
Encina, Cristian
|
|
|
113 |
C |
p.
|
article
|
| 59 |
Immobilization of lysozyme on layer-by-layer self-assembled electrospun films: Characterization and antibacterial activity in milk
|
Wang, Peng
|
|
|
113 |
C |
p.
|
article
|
| 60 |
Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate
|
Hellebois, Thierry
|
|
|
113 |
C |
p.
|
article
|
| 61 |
Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features
|
Vela, Antonio J.
|
|
|
113 |
C |
p.
|
article
|
| 62 |
Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation
|
Ferguson, Kyle
|
|
|
113 |
C |
p.
|
article
|
| 63 |
Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating
|
Lee, Eui Chan
|
|
|
113 |
C |
p.
|
article
|
| 64 |
Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
|
Kristensen, H.T.
|
|
|
113 |
C |
p.
|
article
|
| 65 |
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles
|
Khan, Muhammad Aslam
|
|
|
113 |
C |
p.
|
article
|
| 66 |
Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment
|
Guo, Chaofan
|
|
|
113 |
C |
p.
|
article
|
| 67 |
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel
|
Yan, Bing
|
|
|
113 |
C |
p.
|
article
|
| 68 |
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review
|
Cazón, Patricia
|
|
|
113 |
C |
p.
|
article
|
| 69 |
Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide
|
Cui, Leqi
|
|
|
113 |
C |
p.
|
article
|
| 70 |
Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI
|
Wu, Shaozong
|
|
|
113 |
C |
p.
|
article
|
| 71 |
Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents
|
Dun, Huiyu
|
|
|
113 |
C |
p.
|
article
|
| 72 |
Influence of molecular weight of an anionic marine polysaccharide (sulfated fucan) on the stability and digestibility of multilayer emulsions: Establishment of structure-function relationships
|
Shi, Feifei
|
|
|
113 |
C |
p.
|
article
|
| 73 |
Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara
|
Tang, Zhongyue
|
|
|
113 |
C |
p.
|
article
|
| 74 |
Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing
|
Nöbel, Stefan
|
|
|
113 |
C |
p.
|
article
|
| 75 |
Interest of black carob extract for the development of active biopolymer films for cheese preservation
|
Pérez, María Jorgelina
|
|
|
113 |
C |
p.
|
article
|
| 76 |
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics
|
Yan, Wenjia
|
|
|
113 |
C |
p.
|
article
|
| 77 |
In vitro fermentation of legume cells and components: Effects of cell encapsulation and starch/protein interactions
|
Bhattarai, Rewati R.
|
|
|
113 |
C |
p.
|
article
|
| 78 |
In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure
|
Lin, Quanquan
|
|
|
113 |
C |
p.
|
article
|
| 79 |
Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch
|
Xu, Hanbin
|
|
|
113 |
C |
p.
|
article
|
| 80 |
Mechanistic insights into the role of starch multi-level structures in functional properties of high-amylose rice cultivars
|
Liu, Zhen-Dong
|
|
|
113 |
C |
p.
|
article
|
| 81 |
Methodology to predict the time-dependent storage modulus of starch suspensions during heating
|
Li, Jinsha
|
|
|
113 |
C |
p.
|
article
|
| 82 |
Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio
|
Lan, Yang
|
|
|
113 |
C |
p.
|
article
|
| 83 |
Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil
|
Li, Shugang
|
|
|
113 |
C |
p.
|
article
|
| 84 |
Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin
|
Qi, Phoebe X.
|
|
|
113 |
C |
p.
|
article
|
| 85 |
Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures
|
Charpashlo, Esmaeel
|
|
|
113 |
C |
p.
|
article
|
| 86 |
Nanoencapsulation of food bioactives in supramolecular assemblies based on cyclodextrins and surfactant
|
Kashapov, Ruslan
|
|
|
113 |
C |
p.
|
article
|
| 87 |
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties
|
Aloui, Hajer
|
|
|
113 |
C |
p.
|
article
|
| 88 |
Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities
|
Fang, Huicheng
|
|
|
113 |
C |
p.
|
article
|
| 89 |
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating
|
Thu Dao, Thi Anh
|
|
|
113 |
C |
p.
|
article
|
| 90 |
Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique
|
Ergin, Firuze
|
|
|
113 |
C |
p.
|
article
|
| 91 |
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate
|
Tavares, Loleny
|
|
|
113 |
C |
p.
|
article
|
| 92 |
Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flour
|
Zou, Jian
|
|
|
113 |
C |
p.
|
article
|
| 93 |
Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations
|
Yang, Qin
|
|
|
113 |
C |
p.
|
article
|
| 94 |
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
|
Santos, Fernanda G.
|
|
|
113 |
C |
p.
|
article
|
| 95 |
Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect
|
Peng, Lin
|
|
|
113 |
C |
p.
|
article
|
| 96 |
Preparation, characterization, and application of high-whiteness agar bleached with hydrogen peroxide
|
An, Ding
|
|
|
113 |
C |
p.
|
article
|
| 97 |
Preparation of high thermal stability gelatin emulsion and its application in 3D printing
|
Du, Jie
|
|
|
113 |
C |
p.
|
article
|
| 98 |
Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality
|
Gamonpilas, C.
|
|
|
113 |
C |
p.
|
article
|
| 99 |
Progress in tailoring starch intrinsic structures to improve its nutritional value
|
Chi, Chengdeng
|
|
|
113 |
C |
p.
|
article
|
| 100 |
Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes
|
Pancerz, Michał
|
|
|
113 |
C |
p.
|
article
|
| 101 |
Removing surface proteins promote the retrogradation of wheat starch
|
Tao, Han
|
|
|
113 |
C |
p.
|
article
|
| 102 |
Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran
|
Wu, Na-Na
|
|
|
113 |
C |
p.
|
article
|
| 103 |
Revisiting neutron scattering data from deuterated milk
|
Smith, Gregory N.
|
|
|
113 |
C |
p.
|
article
|
| 104 |
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
|
De Bondt, Yamina
|
|
|
113 |
C |
p.
|
article
|
| 105 |
Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions
|
Tang, Yan Ran
|
|
|
113 |
C |
p.
|
article
|
| 106 |
Storage stability of fish gelatin films by molecular modification or direct incorporation of oxidized linoleic acid: Comparative studies
|
Theerawitayaart, Wipawee
|
|
|
113 |
C |
p.
|
article
|
| 107 |
Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions
|
Zhao, Qiaoli
|
|
|
113 |
C |
p.
|
article
|
| 108 |
Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree
|
Ding, Li
|
|
|
113 |
C |
p.
|
article
|
| 109 |
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa
|
Teng, Cong
|
|
|
113 |
C |
p.
|
article
|
| 110 |
Studying the interaction mechanism between bovine serum albumin and lutein dipalmitate: Multi-spectroscopic and molecular docking techniques
|
Qi, Xin
|
|
|
113 |
C |
p.
|
article
|
| 111 |
Study on the structure and formation mechanism of 15S globulin of soybeans
|
Ni, Kang
|
|
|
113 |
C |
p.
|
article
|
| 112 |
Surface activity of ultrahigh methoxylated pectin of different size
|
Hua, Xiao
|
|
|
113 |
C |
p.
|
article
|
| 113 |
The concentration-modified physicochemical surface properties of sodium carbonate-soluble pectin from pears (Pyrus communis L.)
|
Cieśla, Jolanta
|
|
|
113 |
C |
p.
|
article
|
| 114 |
The development and characterization of novel in-situ bigel formulation
|
Samui, Tias
|
|
|
113 |
C |
p.
|
article
|
| 115 |
The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels
|
Zhong, Yejun
|
|
|
113 |
C |
p.
|
article
|
| 116 |
The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase
|
Guo, Li
|
|
|
113 |
C |
p.
|
article
|
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The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels
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Gravelle, Andrew J.
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113 |
C |
p.
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article
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| 118 |
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
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Shang, Longchen
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113 |
C |
p.
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article
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| 119 |
The interaction mechanism of β-casein with oligomeric proanthocyanidins and its effect on proanthocyanidin bioaccessibility
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Ma, Guanqun
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113 |
C |
p.
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article
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| 120 |
Thermoprocessed starch-polyester bilayer films as affected by the addition of gellan or xanthan gum
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Hernández-García, Eva
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113 |
C |
p.
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article
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| 121 |
The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules
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Lin, Duanquan
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113 |
C |
p.
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article
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| 122 |
Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes
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Cheng, Ce
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113 |
C |
p.
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article
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| 123 |
Tunable mixed micellization of β-casein in the presence of κ-casein
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Wijaya, Wahyu
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113 |
C |
p.
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article
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| 124 |
Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments
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Wang, Lechuan
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113 |
C |
p.
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article
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| 125 |
Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-films
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Giteru, Stephen G.
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113 |
C |
p.
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article
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| 126 |
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese
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Sharifi, Sohrab
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113 |
C |
p.
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article
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| 127 |
Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product
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Levy, Rachel
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113 |
C |
p.
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article
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