| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Binding of lambda carrageenan to bovine serum albumin and non-equilibrium effects of complexation
|
Antonov, Yurij A.
|
|
|
126 |
C |
p.
|
artikel
|
| 2 |
Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes
|
Nooshkam, Majid
|
|
|
126 |
C |
p.
|
artikel
|
| 3 |
Catastrophic phase inversion of bigels characterized by fluorescence intensity-based 3D modeling and the formability for decorating and 3D printing
|
Jiang, Qinbo
|
|
|
126 |
C |
p.
|
artikel
|
| 4 |
Characterization and in vitro digestibility of potato starch encapsulated in calcium alginate beads
|
Cui, Congli
|
|
|
126 |
C |
p.
|
artikel
|
| 5 |
Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds
|
Chen, Hai
|
|
|
126 |
C |
p.
|
artikel
|
| 6 |
Content Continued
|
|
|
|
126 |
C |
p.
|
artikel
|
| 7 |
Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility
|
Liu, Wenmeng
|
|
|
126 |
C |
p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
126 |
C |
p.
|
artikel
|
| 9 |
Effect of natural deep eutectic solvent and chitosan nanoparticles on physicochemical properties of locust bean gum films
|
Grala, Dominika
|
|
|
126 |
C |
p.
|
artikel
|
| 10 |
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions
|
Zhang, Xingzhong
|
|
|
126 |
C |
p.
|
artikel
|
| 11 |
Enzymatic mediated modification of gum Arabic by curcumin oxidation products: Physicochemical and self-assembly study
|
Adam, Aurélie A.
|
|
|
126 |
C |
p.
|
artikel
|
| 12 |
Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties
|
Ma, Mengting
|
|
|
126 |
C |
p.
|
artikel
|
| 13 |
Fabrication of ultrastable water-in-oil high internal phase emulsion as versatile delivery vehicle through synergetic stabilization
|
Tang, Xiang-Yi
|
|
|
126 |
C |
p.
|
artikel
|
| 14 |
Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
|
Lajnaf, Roua
|
|
|
126 |
C |
p.
|
artikel
|
| 15 |
Glass transition effects on the molecular transport of caffeine from condensed k-carrageenan/polydextrose systems
|
Ikasari, Diah
|
|
|
126 |
C |
p.
|
artikel
|
| 16 |
Graphical abstract TOC
|
|
|
|
126 |
C |
p.
|
artikel
|
| 17 |
Graphical abstract TOC
|
|
|
|
126 |
C |
p.
|
artikel
|
| 18 |
How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes
|
Sobanwa, M.
|
|
|
126 |
C |
p.
|
artikel
|
| 19 |
Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival
|
Gao, Hongxia
|
|
|
126 |
C |
p.
|
artikel
|
| 20 |
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
|
Zhao, Sheliang
|
|
|
126 |
C |
p.
|
artikel
|
| 21 |
Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing
|
Ahmadi, Shokouh
|
|
|
126 |
C |
p.
|
artikel
|
| 22 |
Insights into the formation of konjac glucomannan gel induced by ethanol equilibration
|
Tong, Cailing
|
|
|
126 |
C |
p.
|
artikel
|
| 23 |
Meta-analysis of critical points to determine second virial coefficients for binary biopolymer mixtures
|
Bot, Arjen
|
|
|
126 |
C |
p.
|
artikel
|
| 24 |
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
|
Kornet, Remco
|
|
|
126 |
C |
p.
|
artikel
|
| 25 |
Ordered hydrocolloids networks as delivery vehicles of nutraceuticals: Optimal encapsulation of curcumin and resveratrol
|
Yao, Tianming
|
|
|
126 |
C |
p.
|
artikel
|
| 26 |
Ordered structure of preformed V-amylose inclusion complex with 5-heptadecylresorcinol
|
Haoran, Fan
|
|
|
126 |
C |
p.
|
artikel
|
| 27 |
Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives
|
Hadidi, Milad
|
|
|
126 |
C |
p.
|
artikel
|
| 28 |
pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins
|
Yang, Yunyi
|
|
|
126 |
C |
p.
|
artikel
|
| 29 |
Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties
|
Wang, Jin
|
|
|
126 |
C |
p.
|
artikel
|
| 30 |
Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy
|
Kashiwakura, Yuichi
|
|
|
126 |
C |
p.
|
artikel
|
| 31 |
Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion
|
Halabi, Amira
|
|
|
126 |
C |
p.
|
artikel
|
| 32 |
Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch
|
Zhang, Xiao
|
|
|
126 |
C |
p.
|
artikel
|
| 33 |
Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying
|
Siemons, I.
|
|
|
126 |
C |
p.
|
artikel
|
| 34 |
Shear and dilatational rheological properties of vegetable proteins at the air/water interface
|
Mileti, Olga
|
|
|
126 |
C |
p.
|
artikel
|
| 35 |
Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium
|
Wang, Ying
|
|
|
126 |
C |
p.
|
artikel
|
| 36 |
Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species
|
Li, Siqi
|
|
|
126 |
C |
p.
|
artikel
|
| 37 |
Structural characterization and rheological properties of an alkali-extracted β-glucan from Hypsizygus marmoreus
|
Wang, Yu-Xiao
|
|
|
126 |
C |
p.
|
artikel
|
| 38 |
Structural evolution during gelation of pea and whey proteins envisaged by time-resolved ultra-small-angle x-ray scattering (USAXS)
|
Chen, Da
|
|
|
126 |
C |
p.
|
artikel
|
| 39 |
Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods
|
Yu, Chengxiao
|
|
|
126 |
C |
p.
|
artikel
|
| 40 |
Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
|
Min, Cong
|
|
|
126 |
C |
p.
|
artikel
|
| 41 |
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
|
Ding, Mengzhen
|
|
|
126 |
C |
p.
|
artikel
|
| 42 |
The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch
|
Woodbury, Travest J.
|
|
|
126 |
C |
p.
|
artikel
|
| 43 |
Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility
|
Kan, Lijiao
|
|
|
126 |
C |
p.
|
artikel
|
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