| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions
|
Feng, Jilu
|
|
|
114 |
C |
p.
|
artikel
|
| 2 |
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
|
Ren, Zhongyang
|
|
|
114 |
C |
p.
|
artikel
|
| 3 |
Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin
|
Kieserling, Helena
|
|
|
114 |
C |
p.
|
artikel
|
| 4 |
Contents continued
|
|
|
|
114 |
C |
p.
|
artikel
|
| 5 |
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
|
Pant, Aakanksha
|
|
|
114 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
114 |
C |
p.
|
artikel
|
| 7 |
Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability
|
Murayama, Daiki
|
|
|
114 |
C |
p.
|
artikel
|
| 8 |
Evaluation of rennet-induced gelation under different conditions as a potential method for 3D food printing of dairy-based high-protein formulations
|
Uribe-Alvarez, Ricardo
|
|
|
114 |
C |
p.
|
artikel
|
| 9 |
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root
|
Roy, Swarup
|
|
|
114 |
C |
p.
|
artikel
|
| 10 |
Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid
|
Liu, Gang
|
|
|
114 |
C |
p.
|
artikel
|
| 11 |
Grape pomace as a promising source for gellan gum production
|
Altan Kamer, Deniz Damla
|
|
|
114 |
C |
p.
|
artikel
|
| 12 |
Graphical abstract TOC
|
|
|
|
114 |
C |
p.
|
artikel
|
| 13 |
Graphical abstract TOC
|
|
|
|
114 |
C |
p.
|
artikel
|
| 14 |
Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions
|
Du, Qiwei
|
|
|
114 |
C |
p.
|
artikel
|
| 15 |
Heteroglycans from the fruiting bodies of Agrocybe cylindracea: Fractionation, physicochemical properties and structural characterization
|
Wang, Yu-Xiao
|
|
|
114 |
C |
p.
|
artikel
|
| 16 |
High-temperature binding parameters and molecular dynamics of 4-hydroxybenzoic acid and β-casein complexes, determined via the method of continuous variation and fluorescence spectroscopy
|
Condict, Lloyd
|
|
|
114 |
C |
p.
|
artikel
|
| 17 |
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion
|
Yu, Meihui
|
|
|
114 |
C |
p.
|
artikel
|
| 18 |
Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions
|
Cheng, Jinju
|
|
|
114 |
C |
p.
|
artikel
|
| 19 |
Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals
|
Ferreira, Suzane Martins
|
|
|
114 |
C |
p.
|
artikel
|
| 20 |
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota
|
Wu, Ding-Tao
|
|
|
114 |
C |
p.
|
artikel
|
| 21 |
Microstructural changes during alkali- and heat induced gelation of konjac glucomannan
|
Zhang, Tao
|
|
|
114 |
C |
p.
|
artikel
|
| 22 |
Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling
|
Osvaldt Rosales, Thiecla Katiane
|
|
|
114 |
C |
p.
|
artikel
|
| 23 |
Oxidized high-amylose starch macrogel as a novel delivery vehicle for probiotic and bioactive substances
|
Zhang, Zhi-Hua
|
|
|
114 |
C |
p.
|
artikel
|
| 24 |
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion
|
Zhang, Xinhui
|
|
|
114 |
C |
p.
|
artikel
|
| 25 |
Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches
|
Oh, Seon-Min
|
|
|
114 |
C |
p.
|
artikel
|
| 26 |
Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength
|
Fang, Fang
|
|
|
114 |
C |
p.
|
artikel
|
| 27 |
Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes
|
Ma, Cuicui
|
|
|
114 |
C |
p.
|
artikel
|
| 28 |
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing
|
Lin, Yupeng
|
|
|
114 |
C |
p.
|
artikel
|
| 29 |
Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch
|
Bai, Yeming
|
|
|
114 |
C |
p.
|
artikel
|
| 30 |
Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly
|
Zhu, Shichen
|
|
|
114 |
C |
p.
|
artikel
|
| 31 |
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants
|
Bajka, Balazs H.
|
|
|
114 |
C |
p.
|
artikel
|
| 32 |
The role of starter cultures on oral processing properties of different fermented milk products
|
Buldo, Patrizia
|
|
|
114 |
C |
p.
|
artikel
|
| 33 |
Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model
|
Bui, Alexander T.
|
|
|
114 |
C |
p.
|
artikel
|
| 34 |
Xanthan gum − mucin complexation: Molecular interactions, thermodynamics, and rheological analysis
|
Ahmad, Mehraj
|
|
|
114 |
C |
p.
|
artikel
|
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