| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface
|
Luo, Yilun
|
|
|
120 |
C |
p.
|
artikel
|
| 2 |
Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel-in-gel beads
|
Lin, Duanquan
|
|
|
120 |
C |
p.
|
artikel
|
| 3 |
A new method to isolate and separate small and large starch granules from barley and malt
|
De Schepper, C.F.
|
|
|
120 |
C |
p.
|
artikel
|
| 4 |
A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications
|
Chen, Chuanjie
|
|
|
120 |
C |
p.
|
artikel
|
| 5 |
A novel underutilized starch resource— Lucuma nervosa A.DC seed and fruit
|
Li, Bo
|
|
|
120 |
C |
p.
|
artikel
|
| 6 |
Apparent universality of leguminous proteins in swelling and fibre formation when mixed with gluten
|
Cornet, Steven H.V.
|
|
|
120 |
C |
p.
|
artikel
|
| 7 |
Application of starch nanoparticles as a stabilizer for Pickering emulsions: Effect of environmental factors and approach for enhancing its storage stability
|
Ko, Eun Byul
|
|
|
120 |
C |
p.
|
artikel
|
| 8 |
A review on colloidal delivery vehicles using carvacrol as a model bioactive compound
|
Wang, Pu
|
|
|
120 |
C |
p.
|
artikel
|
| 9 |
Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability
|
Deng, Ziyu
|
|
|
120 |
C |
p.
|
artikel
|
| 10 |
Characterization and physicochemical properties analysis of konjac glucomannan: Implications for structure-properties relationships
|
Guo, Liping
|
|
|
120 |
C |
p.
|
artikel
|
| 11 |
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications
|
Bigi, Francesco
|
|
|
120 |
C |
p.
|
artikel
|
| 12 |
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
|
Shahbazi, Mahdiyar
|
|
|
120 |
C |
p.
|
artikel
|
| 13 |
Controlled release of antioxidants from active food packaging: A review
|
Kuai, Lingyun
|
|
|
120 |
C |
p.
|
artikel
|
| 14 |
Corrigendum to “Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action” [Food Hydrocolloids 99 (2020) 105350]
|
Cao, Zhenyu
|
|
|
120 |
C |
p.
|
artikel
|
| 15 |
Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds
|
Dai, Hongjie
|
|
|
120 |
C |
p.
|
artikel
|
| 16 |
Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique
|
Zad Bagher Seighalani, Fariba
|
|
|
120 |
C |
p.
|
artikel
|
| 17 |
Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking
|
Seiwert, Karl
|
|
|
120 |
C |
p.
|
artikel
|
| 18 |
Development of a simulated tongue substrate for in vitro soft “oral” tribology study
|
Wang, Qi
|
|
|
120 |
C |
p.
|
artikel
|
| 19 |
Development of novel biopolymer-based dendritic nanocomplexes for encapsulation of phenolic bioactive compounds: A proof-of-concept study
|
Xue, Jingyi
|
|
|
120 |
C |
p.
|
artikel
|
| 20 |
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness
|
Xiao, Yaqing
|
|
|
120 |
C |
p.
|
artikel
|
| 21 |
Development of starch texture rheological maps through empirical modeling of starch swelling behavior
|
Joyner, Helen S.
|
|
|
120 |
C |
p.
|
artikel
|
| 22 |
Editorial Board
|
|
|
|
120 |
C |
p.
|
artikel
|
| 23 |
Effect of granule size on the structure and digestibility of jackfruit seed starch
|
Dong, Shiting
|
|
|
120 |
C |
p.
|
artikel
|
| 24 |
Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
|
Muñoz-Almagro, Nerea
|
|
|
120 |
C |
p.
|
artikel
|
| 25 |
Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions
|
Wu, Yilan
|
|
|
120 |
C |
p.
|
artikel
|
| 26 |
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
|
Liu, Wenmeng
|
|
|
120 |
C |
p.
|
artikel
|
| 27 |
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra
|
Xu, Xin
|
|
|
120 |
C |
p.
|
artikel
|
| 28 |
Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying
|
Jouki, Mohammad
|
|
|
120 |
C |
p.
|
artikel
|
| 29 |
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility
|
Zou, Yan
|
|
|
120 |
C |
p.
|
artikel
|
| 30 |
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract
|
Semenova, Maria
|
|
|
120 |
C |
p.
|
artikel
|
| 31 |
Evaluation of starch retrogradation by infrared spectroscopy
|
Lu, Hao
|
|
|
120 |
C |
p.
|
artikel
|
| 32 |
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods
|
Liu, Chengzhi
|
|
|
120 |
C |
p.
|
artikel
|
| 33 |
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva
|
Ni, Dongdong
|
|
|
120 |
C |
p.
|
artikel
|
| 34 |
Fabrication of thermally and mechanically stable superhydrophobic coatings for cellulose-based substrates with natural and edible ingredients for food applications
|
Wang, Taoran
|
|
|
120 |
C |
p.
|
artikel
|
| 35 |
Fermentation outcomes of wheat cell wall related polysaccharides are driven by substrate effects as well as initial faecal inoculum
|
Lu, Shiyi
|
|
|
120 |
C |
p.
|
artikel
|
| 36 |
Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications
|
Fenton, Thomas
|
|
|
120 |
C |
p.
|
artikel
|
| 37 |
Graphical abstract TOC
|
|
|
|
120 |
C |
p.
|
artikel
|
| 38 |
Graphical abstract TOC
|
|
|
|
120 |
C |
p.
|
artikel
|
| 39 |
Graphical abstract TOC
|
|
|
|
120 |
C |
p.
|
artikel
|
| 40 |
Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali
|
Han, Chuanwu
|
|
|
120 |
C |
p.
|
artikel
|
| 41 |
How pea fractions with different protein composition and purity can substitute WPI in heat-set gels
|
Kornet, Remco
|
|
|
120 |
C |
p.
|
artikel
|
| 42 |
Impact of ethanol addition on the behaviour of xanthan gum in aqueous media
|
Brunchi, Cristina-Eliza
|
|
|
120 |
C |
p.
|
artikel
|
| 43 |
Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids
|
Diañez, I.
|
|
|
120 |
C |
p.
|
artikel
|
| 44 |
Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel
|
Yuan, Chao
|
|
|
120 |
C |
p.
|
artikel
|
| 45 |
Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods
|
Niu, Fuge
|
|
|
120 |
C |
p.
|
artikel
|
| 46 |
Interplay of interactions between micelles and fibrils of casein proteins
|
Portnaya, Irina
|
|
|
120 |
C |
p.
|
artikel
|
| 47 |
Investigation of enzyme-assisted methods combined with ultrasonication under a controlled alkali pretreatment for agar extraction from Gelidium sesquipedale
|
Li, Yuchen
|
|
|
120 |
C |
p.
|
artikel
|
| 48 |
In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
|
Aleixandre, Andrea
|
|
|
120 |
C |
p.
|
artikel
|
| 49 |
In vitro fecal fermentation outcomes of starch-lipid complexes depend on starch assembles more than lipid type
|
Zhou, Qianwen
|
|
|
120 |
C |
p.
|
artikel
|
| 50 |
Kinetics and mechanistic models of solid-liquid extraction of pectin using advance green techniques- a review
|
Das, Ipsita
|
|
|
120 |
C |
p.
|
artikel
|
| 51 |
Konjac glucomannan molecular and rheological properties that delay gastric emptying and improve the regulation of appetite
|
Guo, Liping
|
|
|
120 |
C |
p.
|
artikel
|
| 52 |
Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin
|
Xia, Wenjie
|
|
|
120 |
C |
p.
|
artikel
|
| 53 |
Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
|
Vela, Antonio J.
|
|
|
120 |
C |
p.
|
artikel
|
| 54 |
Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties
|
Malafronte, Loredana
|
|
|
120 |
C |
p.
|
artikel
|
| 55 |
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing
|
Ko, Hyun Jung
|
|
|
120 |
C |
p.
|
artikel
|
| 56 |
Mechanistic studies of starch retrogradation and its effects on starch gel properties
|
Liu, Xia
|
|
|
120 |
C |
p.
|
artikel
|
| 57 |
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications
|
Razavi, Seyedehhamideh
|
|
|
120 |
C |
p.
|
artikel
|
| 58 |
Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch
|
Chen, Xiaojing
|
|
|
120 |
C |
p.
|
artikel
|
| 59 |
Migration of red grape extract components and glycerol from soybean protein concentrate active films into food simulants
|
Agustinelli, Silvina P.
|
|
|
120 |
C |
p.
|
artikel
|
| 60 |
Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels
|
Liu, Xiao
|
|
|
120 |
C |
p.
|
artikel
|
| 61 |
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch
|
Huang, Shiqing
|
|
|
120 |
C |
p.
|
artikel
|
| 62 |
Oligosaccharide-lactoferrin shell-crosslinked particles for selective targeting of proteins to probiotic bacteria in the colon
|
Peled, Stav
|
|
|
120 |
C |
p.
|
artikel
|
| 63 |
Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production
|
Buergy, Alexandra
|
|
|
120 |
C |
p.
|
artikel
|
| 64 |
Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment
|
Sadeghi, Fatemeh
|
|
|
120 |
C |
p.
|
artikel
|
| 65 |
Physicochemical properties and bioavailability comparison of two quercetin loading zein nanoparticles with outer shell of caseinate and chitosan
|
Zhou, Jian-Feng
|
|
|
120 |
C |
p.
|
artikel
|
| 66 |
Physicochemical, rheological and digestibility characterization of starch extracted from the marine green macroalga Ulva ohnoi
|
Kazir, Meital
|
|
|
120 |
C |
p.
|
artikel
|
| 67 |
Polysaccharide-stabilized aqueous foams to fabricate highly oil-absorbing cryogels: Application and formation process for preparation of edible oleogels
|
Jiang, Qinbo
|
|
|
120 |
C |
p.
|
artikel
|
| 68 |
Pomelo pectin and fiber: Some perspectives and applications in food industry
|
Gamonpilas, C.
|
|
|
120 |
C |
p.
|
artikel
|
| 69 |
Preparation of crocin nanocomplex in order to increase its physical stability
|
Li, Dongze
|
|
|
120 |
C |
p.
|
artikel
|
| 70 |
Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
|
Chow, Ching Yue
|
|
|
120 |
C |
p.
|
artikel
|
| 71 |
Protein gel shrinkage during solvent exchange: Quantification of gel compaction, mass transfer and compressive strength
|
Dirauf, Martin P.
|
|
|
120 |
C |
p.
|
artikel
|
| 72 |
Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation
|
Chen, Kai
|
|
|
120 |
C |
p.
|
artikel
|
| 73 |
Recent progress in understanding fundamental interactions and applications of zein
|
Giteru, Stephen Gitonga
|
|
|
120 |
C |
p.
|
artikel
|
| 74 |
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
|
Espert, M.
|
|
|
120 |
C |
p.
|
artikel
|
| 75 |
Release of fireweed extract (Epilobium angustifolium L.) from corn starch- and methylcellulose-based films - A comparative study
|
Kowalczyk, Dariusz
|
|
|
120 |
C |
p.
|
artikel
|
| 76 |
Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism
|
Ang, Cai Ling
|
|
|
120 |
C |
p.
|
artikel
|
| 77 |
Rheological properties of quinoa-based gels. An alternative for vegan diets
|
Felix, Manuel
|
|
|
120 |
C |
p.
|
artikel
|
| 78 |
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
|
Zhao, Qiannan
|
|
|
120 |
C |
p.
|
artikel
|
| 79 |
Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing
|
Qazanfarzadeh, Zeinab
|
|
|
120 |
C |
p.
|
artikel
|
| 80 |
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin
|
Yuan, Dan
|
|
|
120 |
C |
p.
|
artikel
|
| 81 |
Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch
|
Zhong, Yuyue
|
|
|
120 |
C |
p.
|
artikel
|
| 82 |
Sodium caseinate reduces the swelling of konjac flour: A further examination
|
Li, Shanshan
|
|
|
120 |
C |
p.
|
artikel
|
| 83 |
Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation
|
Li, Xiaofei
|
|
|
120 |
C |
p.
|
artikel
|
| 84 |
Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha
|
Velásquez-Barreto, Frank F.
|
|
|
120 |
C |
p.
|
artikel
|
| 85 |
Structure and rheology of foams stabilized by lupin protein isolate of Lupinus.angustifolius
|
Völp, Annika R.
|
|
|
120 |
C |
p.
|
artikel
|
| 86 |
Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization
|
Ma, Lulu
|
|
|
120 |
C |
p.
|
artikel
|
| 87 |
Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films
|
Soni, Raghav
|
|
|
120 |
C |
p.
|
artikel
|
| 88 |
Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch
|
Gao, Wei
|
|
|
120 |
C |
p.
|
artikel
|
| 89 |
The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour
|
Asranudin,
|
|
|
120 |
C |
p.
|
artikel
|
| 90 |
The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure
|
Ramamirtham, Sashikumar
|
|
|
120 |
C |
p.
|
artikel
|
| 91 |
Thermodynamic parameters of gelatin-pectin complex coacervation
|
Xiong, Wenfei
|
|
|
120 |
C |
p.
|
artikel
|
| 92 |
The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour
|
Meeus, Yannick
|
|
|
120 |
C |
p.
|
artikel
|
| 93 |
The role of dietary proteins and carbohydrates in gut microbiome composition and activity: A review
|
Peled, Stav
|
|
|
120 |
C |
p.
|
artikel
|
| 94 |
The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis
|
Gao, Xuejing
|
|
|
120 |
C |
p.
|
artikel
|
| 95 |
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
|
Wang, Shaoyang
|
|
|
120 |
C |
p.
|
artikel
|
| 96 |
Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources
|
Mendez, D.A.
|
|
|
120 |
C |
p.
|
artikel
|
| 97 |
Utilization of maltogenic α-amylase treatment to enhance the functional properties and reduce the digestibility of pulse starches
|
Li, Jiayi
|
|
|
120 |
C |
p.
|
artikel
|
| 98 |
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials
|
Zhang, Kaitao
|
|
|
120 |
C |
p.
|
artikel
|
| 99 |
Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum
|
Zhang, An-Qi
|
|
|
120 |
C |
p.
|
artikel
|
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