| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A bit thick: Hidden risks in thickening products’ labelling for dysphagia treatment
|
Bolivar-Prados, M.
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123 |
C |
p.
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artikel
|
| 2 |
Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation
|
Yang, Zhikun
|
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123 |
C |
p.
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artikel
|
| 3 |
Alkaline conjugation of caseinate and propylene glycol alginate to prepare biopolymer complexes stabilizing oil-in-water emulsion gels
|
Sun, Cuixia
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123 |
C |
p.
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artikel
|
| 4 |
A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk
|
Sakai, Shunji
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123 |
C |
p.
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artikel
|
| 5 |
A sustainable approach to synchronous improvement of wet-stability and toughness of chitosan films
|
Mu, Bingnan
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123 |
C |
p.
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artikel
|
| 6 |
Complexation ability and physicochemical properties of starch inclusion complexes with C18 fatty acids
|
Zhou, Jingyi
|
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123 |
C |
p.
|
artikel
|
| 7 |
Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions
|
Yang, Yinyue
|
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123 |
C |
p.
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artikel
|
| 8 |
Compositional and structural characteristics of pepsin-soluble type I collagen from the scales of red drum fish, Sciaenops ocellatus
|
Chen, Sijin
|
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123 |
C |
p.
|
artikel
|
| 9 |
Contents continued
|
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123 |
C |
p.
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artikel
|
| 10 |
Controlled release of water-soluble astaxanthin from carboxymethyl cellulose/gelatin and octenyl succinic anhydride starch/gelatin blend films
|
Łupina, Katarzyna
|
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123 |
C |
p.
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artikel
|
| 11 |
Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch
|
Xiao, Wenhao
|
|
|
123 |
C |
p.
|
artikel
|
| 12 |
Corrigendum to “Fabrication of ovalbumin-burdock polysaccharide complexes as interfacial stabilizers for nanostructured lipid carriers: Effects of high-intensity ultrasound treatment” [Food Hydrocolloids 111 (2021) 106407]
|
Wu, Shanshan
|
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123 |
C |
p.
|
artikel
|
| 13 |
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
|
Xing, Xuebing
|
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123 |
C |
p.
|
artikel
|
| 14 |
Development of edible gels and films as potential strategy to revalorize entire male pork
|
Linares, Ma Belén
|
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123 |
C |
p.
|
artikel
|
| 15 |
Dietary fatty acid-mediated protein encapsulation simultaneously improving the water-solubility, storage stability, and oral absorption of astaxanthin
|
Huang, Ling
|
|
|
123 |
C |
p.
|
artikel
|
| 16 |
Dynamic distribution and transition of gluten proteins during noodle processing
|
Zhang, Mengli
|
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123 |
C |
p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
|
123 |
C |
p.
|
artikel
|
| 18 |
Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein
|
Peng, Yu
|
|
|
123 |
C |
p.
|
artikel
|
| 19 |
Effect of oxidative modification by reactive oxygen species (ROS) on the aggregation of whey protein concentrate (WPC)
|
Feng, Yongli
|
|
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123 |
C |
p.
|
artikel
|
| 20 |
Effect of plasticizer and zein subunit on rheology and texture of zein network
|
Zhang, Xinrui
|
|
|
123 |
C |
p.
|
artikel
|
| 21 |
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling
|
Zhu, Jianzhong
|
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123 |
C |
p.
|
artikel
|
| 22 |
Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel
|
Zheng, Luyao
|
|
|
123 |
C |
p.
|
artikel
|
| 23 |
Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes
|
Yin, Zhucheng
|
|
|
123 |
C |
p.
|
artikel
|
| 24 |
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
|
Geng, Mengjie
|
|
|
123 |
C |
p.
|
artikel
|
| 25 |
Effects of fermentation on the structure and physical properties of glutinous proso millet starch
|
Bian, Xin
|
|
|
123 |
C |
p.
|
artikel
|
| 26 |
Effects of stirring during gelatinization and shaking during hydrolysis on the characteristics of short-chain glucan aggregates (SCGA)
|
Oh, Seon-Min
|
|
|
123 |
C |
p.
|
artikel
|
| 27 |
Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility
|
Wu, Xiaolin
|
|
|
123 |
C |
p.
|
artikel
|
| 28 |
Enhanced foaming properties of lactoferrin by forming functional complexes with ginsenoside Re and Rb1
|
Yan, Mi
|
|
|
123 |
C |
p.
|
artikel
|
| 29 |
Erratum to “Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing” [Food Hydrocolloids 116 (2021) 106572]
|
Hotchkiss Jr., Arland T.
|
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123 |
C |
p.
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artikel
|
| 30 |
Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch
|
Zhong, Yuyue
|
|
|
123 |
C |
p.
|
artikel
|
| 31 |
Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein
|
Yang, Jack
|
|
|
123 |
C |
p.
|
artikel
|
| 32 |
Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
|
Diaz, Joscelin T.
|
|
|
123 |
C |
p.
|
artikel
|
| 33 |
Formation and stabilization mechanism of β-cyclodextrin inclusion complex with C10 aroma molecules
|
Deng, Changyue
|
|
|
123 |
C |
p.
|
artikel
|
| 34 |
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl
|
Yu, Jie
|
|
|
123 |
C |
p.
|
artikel
|
| 35 |
Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
|
Gmach, Oliver
|
|
|
123 |
C |
p.
|
artikel
|
| 36 |
Functional characterization of plant-based protein to determine its quality for food applications
|
Kumar, Manoj
|
|
|
123 |
C |
p.
|
artikel
|
| 37 |
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan
|
Sone, Izumi
|
|
|
123 |
C |
p.
|
artikel
|
| 38 |
Graphical abstract TOC
|
|
|
|
123 |
C |
p.
|
artikel
|
| 39 |
Graphical abstract TOC
|
|
|
|
123 |
C |
p.
|
artikel
|
| 40 |
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins
|
Fernández-Marín, Rut
|
|
|
123 |
C |
p.
|
artikel
|
| 41 |
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
|
Li, Caili
|
|
|
123 |
C |
p.
|
artikel
|
| 42 |
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review
|
Chen, Yangyang
|
|
|
123 |
C |
p.
|
artikel
|
| 43 |
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
|
Tanger, Caren
|
|
|
123 |
C |
p.
|
artikel
|
| 44 |
Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
|
Méndez, D.A.
|
|
|
123 |
C |
p.
|
artikel
|
| 45 |
Insights into the structure-bioactivity relationships of marine sulfated polysaccharides: A review
|
Kang, Ji
|
|
|
123 |
C |
p.
|
artikel
|
| 46 |
Interaction between berberine hydrochloride and β-lactoglobulin of two structures by heat treatment
|
Xiang, Xi
|
|
|
123 |
C |
p.
|
artikel
|
| 47 |
Investigation of surface properties of quince seed extract as a novel polymeric surfactant
|
Kirtil, Emrah
|
|
|
123 |
C |
p.
|
artikel
|
| 48 |
Mechanistic interpretation of vitamin B6 transport from swelling matrices of genipin-crosslinked gelatin, BSA and WPI
|
Teimouri, Shahla
|
|
|
123 |
C |
p.
|
artikel
|
| 49 |
Modeling creep/recovery behavior of cold-set gels using different approaches
|
Brito-Oliveira, Thais C.
|
|
|
123 |
C |
p.
|
artikel
|
| 50 |
Multi-layer PLGA-pullulan-PLGA electrospun nanofibers for probiotic delivery
|
Ajalloueian, Fatemeh
|
|
|
123 |
C |
p.
|
artikel
|
| 51 |
Pectin from butternut squash (Cucurbita moschata) – The effect of enzyme-assisted extractions on fiber characteristics and properties
|
Milošević, Maja M.
|
|
|
123 |
C |
p.
|
artikel
|
| 52 |
pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach
|
Leite Milião, Gustavo
|
|
|
123 |
C |
p.
|
artikel
|
| 53 |
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
|
Radomirovic, Mirjana
|
|
|
123 |
C |
p.
|
artikel
|
| 54 |
Pickering emulsions stabilized by aminated gelatin nanoparticles: Are gelatin nanoparticles acting as genuine Pickering stabilizers or structuring agents?
|
Tan, Huan
|
|
|
123 |
C |
p.
|
artikel
|
| 55 |
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
|
Chang, Liuyi
|
|
|
123 |
C |
p.
|
artikel
|
| 56 |
Pre-gelatinized cassava starch orally disintegrating films: Influence of β-Cyclodextrin
|
Sha, Haojie
|
|
|
123 |
C |
p.
|
artikel
|
| 57 |
Preparation and characterization of concentrated γ-Oryzanol nanodispersions by solvent displacement method: Effect of processing conditions on nanoparticles formation
|
Taarji, Noamane
|
|
|
123 |
C |
p.
|
artikel
|
| 58 |
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method
|
Yang, Yue
|
|
|
123 |
C |
p.
|
artikel
|
| 59 |
Process optimization and characterization of pectin derived from underexploited pineapple peel biowaste as a value-added product
|
Shivamathi, Chellam Somasundarar
|
|
|
123 |
C |
p.
|
artikel
|
| 60 |
Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity
|
Thirkield, Brittnee L.
|
|
|
123 |
C |
p.
|
artikel
|
| 61 |
Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties
|
Chang, Cuihua
|
|
|
123 |
C |
p.
|
artikel
|
| 62 |
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films
|
Sood, Aditi
|
|
|
123 |
C |
p.
|
artikel
|
| 63 |
Rheo-chemistry of gelation in aiyu (fig) jelly
|
Wang, Fan-Wei
|
|
|
123 |
C |
p.
|
artikel
|
| 64 |
Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China
|
Li, Bo
|
|
|
123 |
C |
p.
|
artikel
|
| 65 |
Study on the heterogeneity in mixture carrageenan gels viewed by long time particle tracking
|
Geonzon, Lester C.
|
|
|
123 |
C |
p.
|
artikel
|
| 66 |
Sustainable films containing AIE-active berberine-based nanoparticles: A promising antibacterial food packaging
|
Ma, Kaixuan
|
|
|
123 |
C |
p.
|
artikel
|
| 67 |
Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein
|
Gao, Tingxuan
|
|
|
123 |
C |
p.
|
artikel
|
| 68 |
The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods
|
Zielinska, Sara
|
|
|
123 |
C |
p.
|
artikel
|
| 69 |
The influence of iota carrageenan on water mobility and aging of agarose gels
|
Descallar, Faith Bernadette A.
|
|
|
123 |
C |
p.
|
artikel
|
| 70 |
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
|
Jones-Moore, Hayden R.
|
|
|
123 |
C |
p.
|
artikel
|
| 71 |
Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol
|
Morel, Marie-Hélène
|
|
|
123 |
C |
p.
|
artikel
|
| 72 |
Understanding the rheological properties of a novel composite salecan/gellan hydrogels
|
Fan, Zhiping
|
|
|
123 |
C |
p.
|
artikel
|
| 73 |
Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups
|
Ribes, Susana
|
|
|
123 |
C |
p.
|
artikel
|
| 74 |
V-type granular starch prepared using aqueous-ethanol heat treatment at different ethanol concentrations
|
Li, Jiaxin
|
|
|
123 |
C |
p.
|
artikel
|
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