| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid/ethanol induced pectin gelling and its application in emulsion gel
|
Jiang, Wen-xin
|
|
|
118 |
C |
p.
|
artikel
|
| 2 |
Advances on alginate use for spherification to encapsulate biomolecules
|
Bennacef, Chanez
|
|
|
118 |
C |
p.
|
artikel
|
| 3 |
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum
|
Li, Yang
|
|
|
118 |
C |
p.
|
artikel
|
| 4 |
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders
|
Gaiani, Claire
|
|
|
118 |
C |
p.
|
artikel
|
| 5 |
Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route
|
Daffner, Kilian
|
|
|
118 |
C |
p.
|
artikel
|
| 6 |
Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface
|
Lin, Li
|
|
|
118 |
C |
p.
|
artikel
|
| 7 |
Comprehensive physical visualisation of the chain conformation and solution property of carboxymethylated konjac glucomannan: Comparison of charged and uncharged polyelectrolytes
|
Li, Ruiqi
|
|
|
118 |
C |
p.
|
artikel
|
| 8 |
Concentration-dependent changes in the reaction behavior of whey proteins: Diffusion-controlled or transition state-controlled reactions?
|
Quevedo, Maria
|
|
|
118 |
C |
p.
|
artikel
|
| 9 |
Conformational transition and gelation of κ-carrageenan in electrostatic complexation with β-lactoglobulin aggregates
|
Hu, Bing
|
|
|
118 |
C |
p.
|
artikel
|
| 10 |
Contents continued
|
|
|
|
118 |
C |
p.
|
artikel
|
| 11 |
Determination of Hg in xanthan gum by CV AAS after acid decomposition using reflux system
|
Bonemann, Daisa Hakbart
|
|
|
118 |
C |
p.
|
artikel
|
| 12 |
Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach
|
Hinderink, Emma B.A.
|
|
|
118 |
C |
p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
|
118 |
C |
p.
|
artikel
|
| 14 |
Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch
|
Liu, Chengmei
|
|
|
118 |
C |
p.
|
artikel
|
| 15 |
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)
|
Wang, Hui
|
|
|
118 |
C |
p.
|
artikel
|
| 16 |
Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin
|
Tian, Yan
|
|
|
118 |
C |
p.
|
artikel
|
| 17 |
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review
|
Gómez-Guillén, M. Carmen
|
|
|
118 |
C |
p.
|
artikel
|
| 18 |
Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations
|
Zhang, Xinyue
|
|
|
118 |
C |
p.
|
artikel
|
| 19 |
Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water
|
Li, Donghui
|
|
|
118 |
C |
p.
|
artikel
|
| 20 |
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method
|
Chen, Shuai
|
|
|
118 |
C |
p.
|
artikel
|
| 21 |
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract
|
Roy, Swarup
|
|
|
118 |
C |
p.
|
artikel
|
| 22 |
Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production
|
Silva, P.M.
|
|
|
118 |
C |
p.
|
artikel
|
| 23 |
Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels
|
Li, Anqi
|
|
|
118 |
C |
p.
|
artikel
|
| 24 |
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source
|
Guo, Chuo
|
|
|
118 |
C |
p.
|
artikel
|
| 25 |
Graphical abstract TOC
|
|
|
|
118 |
C |
p.
|
artikel
|
| 26 |
Graphical abstract TOC
|
|
|
|
118 |
C |
p.
|
artikel
|
| 27 |
Heat-induced gelation of casein micelles
|
Nicolai, Taco
|
|
|
118 |
C |
p.
|
artikel
|
| 28 |
How are the properties of biocomposite foams influenced by the substitution of cassava starch for its residual sources?
|
Engel, Juliana Both
|
|
|
118 |
C |
p.
|
artikel
|
| 29 |
Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids
|
Liu, Kang
|
|
|
118 |
C |
p.
|
artikel
|
| 30 |
Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
|
Pezeshk, Samaneh
|
|
|
118 |
C |
p.
|
artikel
|
| 31 |
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
|
Wu, Jianfeng
|
|
|
118 |
C |
p.
|
artikel
|
| 32 |
Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties
|
Zhao, Qizhu
|
|
|
118 |
C |
p.
|
artikel
|
| 33 |
In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols
|
de Figueiredo Furtado, Guilherme
|
|
|
118 |
C |
p.
|
artikel
|
| 34 |
Isolated pectin (apple) and fruit pulp (mango) impact gastric emptying, passage rate and short chain fatty acid (SCFA) production differently along the pig gastrointestinal tract
|
Low, Dorrain Yanwen
|
|
|
118 |
C |
p.
|
artikel
|
| 35 |
Mapping the texture of plant protein blends for meat analogues
|
Schreuders, Floor K.G.
|
|
|
118 |
C |
p.
|
artikel
|
| 36 |
Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance
|
Chang, Cuihua
|
|
|
118 |
C |
p.
|
artikel
|
| 37 |
Modelling shear viscosity of soft plant cell suspensions
|
Leverrier, Cassandre
|
|
|
118 |
C |
p.
|
artikel
|
| 38 |
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
|
Nikbakht Nasrabadi, Maryam
|
|
|
118 |
C |
p.
|
artikel
|
| 39 |
Modulating in vitro gastrointestinal digestion of nanocellulose-stabilized pickering emulsions by altering cellulose lengths
|
Ni, Yang
|
|
|
118 |
C |
p.
|
artikel
|
| 40 |
Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches
|
Sindhu, Ritu
|
|
|
118 |
C |
p.
|
artikel
|
| 41 |
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films
|
Tavassoli, Milad
|
|
|
118 |
C |
p.
|
artikel
|
| 42 |
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices
|
Ventura-Cruz, Sagnite
|
|
|
118 |
C |
p.
|
artikel
|
| 43 |
Nanoencapsulation of anthocyanin by an amphiphilic peptide for stability enhancement
|
Yao, Liang
|
|
|
118 |
C |
p.
|
artikel
|
| 44 |
Pectin - Plant protein systems and their application
|
Einhorn-Stoll, Ulrike
|
|
|
118 |
C |
p.
|
artikel
|
| 45 |
Pectins from alternative sources and uses beyond sweets and jellies: An overview
|
Reichembach, Luis Henrique
|
|
|
118 |
C |
p.
|
artikel
|
| 46 |
Pectins obtained by ultrasound from agroindustrial by-products
|
Gerschenson, Lia Noemi
|
|
|
118 |
C |
p.
|
artikel
|
| 47 |
Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration
|
Liu, Jingbo
|
|
|
118 |
C |
p.
|
artikel
|
| 48 |
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness
|
Zhou, Xi
|
|
|
118 |
C |
p.
|
artikel
|
| 49 |
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment
|
Ma, Yongshuai
|
|
|
118 |
C |
p.
|
artikel
|
| 50 |
Physicochemical properties of a ginkgo seed protein-pectin composite gel
|
He, Zhendong
|
|
|
118 |
C |
p.
|
artikel
|
| 51 |
Potential implications of food proteins-bile salts interactions
|
Bellesi, Fernando A.
|
|
|
118 |
C |
p.
|
artikel
|
| 52 |
Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study
|
Li, Peiyuan
|
|
|
118 |
C |
p.
|
artikel
|
| 53 |
Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties
|
Witczak, M.
|
|
|
118 |
C |
p.
|
artikel
|
| 54 |
Recent advances in the encapsulation of bioactive ingredients using galactomannans-based as delivery systems
|
Santos, Monique Barreto
|
|
|
118 |
C |
p.
|
artikel
|
| 55 |
Recent trends in oil structuring using hydrocolloids
|
Bascuas, Santiago
|
|
|
118 |
C |
p.
|
artikel
|
| 56 |
Self-assembled micelles of dual-modified starch via hydroxypropylation and subsequent debranching with improved solubility and stability of curcumin
|
Zhi, Kangkang
|
|
|
118 |
C |
p.
|
artikel
|
| 57 |
Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review
|
Guo, Yalong
|
|
|
118 |
C |
p.
|
artikel
|
| 58 |
Stress relaxation of particulate whey protein hydrogels
|
Yang, Baoping
|
|
|
118 |
C |
p.
|
artikel
|
| 59 |
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction
|
Yeung, Yuen Kwan
|
|
|
118 |
C |
p.
|
artikel
|
| 60 |
Structural changes in corn starch granules treated at different temperatures
|
Wang, Bin
|
|
|
118 |
C |
p.
|
artikel
|
| 61 |
Surface properties of gluten deposited on cold plasma-activated glass
|
Nucia, Aleksandra
|
|
|
118 |
C |
p.
|
artikel
|
| 62 |
Sustainable polysaccharides from Malvaceae family: Structure and functionality
|
Alba, Katerina
|
|
|
118 |
C |
p.
|
artikel
|
| 63 |
The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks
|
Mocanu, Mariana
|
|
|
118 |
C |
p.
|
artikel
|
| 64 |
The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule state
|
Pengyu, Zhu
|
|
|
118 |
C |
p.
|
artikel
|
| 65 |
The influence of acid hydrolysis on physicochemical properties of starch-oleic acid mixtures and generation of radicals
|
Królikowska, Karolina
|
|
|
118 |
C |
p.
|
artikel
|
| 66 |
The physical stability of plant-based drinks and the analysis methods thereof
|
Patra, Tiffany
|
|
|
118 |
C |
p.
|
artikel
|
| 67 |
Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives
|
Huang, Meigui
|
|
|
118 |
C |
p.
|
artikel
|
| 68 |
Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions
|
Cheng, Fan
|
|
|
118 |
C |
p.
|
artikel
|
| 69 |
Water-in-water-in-water emulsions formed by cooling mixtures of guar, amylopectin and gelatin
|
Chen, Jiafeng
|
|
|
118 |
C |
p.
|
artikel
|
| 70 |
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten
|
Ma, Yongshuai
|
|
|
118 |
C |
p.
|
artikel
|
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