| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Absolute abundance values reveal microbial shifts and co-occurrence patterns during gut microbiota fermentation of dietary fibres in vitro
|
Yao, Hong
|
|
|
127 |
C |
p.
|
article
|
| 2 |
A novel κ-carrageenan extracting process with calcium hydroxide and carbon dioxide
|
Liu, Yao
|
|
|
127 |
C |
p.
|
article
|
| 3 |
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins
|
Ma, Mengting
|
|
|
127 |
C |
p.
|
article
|
| 4 |
Compound hydrogels derived from gelatin and gellan gum regulates the release of anthocyanins in simulated digestion
|
Liu, Linyuan
|
|
|
127 |
C |
p.
|
article
|
| 5 |
Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber
|
Jiang, Zhanmei
|
|
|
127 |
C |
p.
|
article
|
| 6 |
Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
|
Yang, Yinyue
|
|
|
127 |
C |
p.
|
article
|
| 7 |
Contents continued
|
|
|
|
127 |
C |
p.
|
article
|
| 8 |
Corrigendum to “Development of the structure of an imitation cheese with low protein content” [Food Hydrocolloids 23 (2009) 1596–1601]
|
Kiziloz, Muzeyyen Burcu
|
|
|
127 |
C |
p.
|
article
|
| 9 |
Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics
|
Lin, Jiaxing Jansen
|
|
|
127 |
C |
p.
|
article
|
| 10 |
Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken
|
Liu, Yini
|
|
|
127 |
C |
p.
|
article
|
| 11 |
Development of polysaccharide-casein gel-like structures resistant to in vitro gastric digestion
|
Fontes-Candia, Cynthia
|
|
|
127 |
C |
p.
|
article
|
| 12 |
Editorial Board
|
|
|
|
127 |
C |
p.
|
article
|
| 13 |
Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices
|
Sun, Qiaolan
|
|
|
127 |
C |
p.
|
article
|
| 14 |
Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteins
|
Cao, Wenhui
|
|
|
127 |
C |
p.
|
article
|
| 15 |
Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing
|
Tian, Han
|
|
|
127 |
C |
p.
|
article
|
| 16 |
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
|
Li, Ming
|
|
|
127 |
C |
p.
|
article
|
| 17 |
Effects of soy protein and β-conglycinin on microbiota and in vitro antioxidant and immunomodulatory capacities of human faecal cultures
|
Xia, Yumeng
|
|
|
127 |
C |
p.
|
article
|
| 18 |
Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments
|
Guo, Jiayue
|
|
|
127 |
C |
p.
|
article
|
| 19 |
Facile method for preparation of oligo-carboxymethyl cellulose and other oligosaccharides: Physicochemical properties and bioactivity
|
Shebis, Yevgenia
|
|
|
127 |
C |
p.
|
article
|
| 20 |
Graphical abstract TOC
|
|
|
|
127 |
C |
p.
|
article
|
| 21 |
Graphical abstract TOC
|
|
|
|
127 |
C |
p.
|
article
|
| 22 |
Green preparation of debranched starch nanoparticles with different crystalline structures by electrostatic spraying
|
Lin, Qianzhu
|
|
|
127 |
C |
p.
|
article
|
| 23 |
High internal phase emulsions stabilized solely by carboxymethyl chitosan
|
Jie, Yilin
|
|
|
127 |
C |
p.
|
article
|
| 24 |
Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion
|
Zhang, Bairu
|
|
|
127 |
C |
p.
|
article
|
| 25 |
Influence of extraction method on the aggregation of pea protein during thermo-mechanical treatment
|
Tanger, Caren
|
|
|
127 |
C |
p.
|
article
|
| 26 |
Interaction between potato starch and Tremella fuciformis polysaccharide
|
Yang, Fang
|
|
|
127 |
C |
p.
|
article
|
| 27 |
Interfacial engineering strategy to improve the stabilizing effect of curcumin-loaded nanostructured lipid carriers
|
Li, Chunyang
|
|
|
127 |
C |
p.
|
article
|
| 28 |
Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution
|
Ballance, Simon
|
|
|
127 |
C |
p.
|
article
|
| 29 |
Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes
|
Baydin, Tuna
|
|
|
127 |
C |
p.
|
article
|
| 30 |
Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum
|
Li, Borui
|
|
|
127 |
C |
p.
|
article
|
| 31 |
Microbial transglutaminase induced modification of wheat gliadin based nanoparticles and its impact on their air-water interfacial properties
|
Kaczynska, Katarzyna
|
|
|
127 |
C |
p.
|
article
|
| 32 |
Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum)
|
Mondal, Debarati
|
|
|
127 |
C |
p.
|
article
|
| 33 |
Modulating the digestibility of cassava starch by esterification with phenolic acids
|
Xu, Tao
|
|
|
127 |
C |
p.
|
article
|
| 34 |
Molecular interaction of β-carotene with sweet potato starch: A bleaching-restitution assay
|
Escobar-Puentes, Alberto A.
|
|
|
127 |
C |
p.
|
article
|
| 35 |
Nanocellulose: Recent trends and applications in the food industry
|
Perumal, Anand Babu
|
|
|
127 |
C |
p.
|
article
|
| 36 |
Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels
|
Joeres, Eike
|
|
|
127 |
C |
p.
|
article
|
| 37 |
Pectin: New science and forthcoming applications of the most valued hydrocolloid
|
Ciriminna, Rosaria
|
|
|
127 |
C |
p.
|
article
|
| 38 |
Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation
|
Jiang, Sha
|
|
|
127 |
C |
p.
|
article
|
| 39 |
Protective effects of six different pectic polysaccharides on DSS-induced IBD in mice
|
Wu, Dongmei
|
|
|
127 |
C |
p.
|
article
|
| 40 |
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
|
Chen, Qiongling
|
|
|
127 |
C |
p.
|
article
|
| 41 |
Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging
|
Gomes, Vânia
|
|
|
127 |
C |
p.
|
article
|
| 42 |
Rational design of lycopene emulsion-based nanofood for Lactobacillus plantarum to enhance the growth and flavor production
|
Zhang, Tong
|
|
|
127 |
C |
p.
|
article
|
| 43 |
Small angle x-ray scattering to investigate the specific surface of hydrated alginate microbeads
|
Ghernaouti, F.
|
|
|
127 |
C |
p.
|
article
|
| 44 |
Solid-state NMR spectroscopy insights for resolving different water pools in alginate hydrogels
|
El Hariri El Nokab, Mustapha
|
|
|
127 |
C |
p.
|
article
|
| 45 |
Structural changes and cholesterol-lowering in denatured whey protein isolate: Malic acid combined enzymolysis
|
Mei, Lin
|
|
|
127 |
C |
p.
|
article
|
| 46 |
Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion
|
Liu, Zelong
|
|
|
127 |
C |
p.
|
article
|
| 47 |
The contribution of intact structure and food processing to functionality of plant cell wall-derived dietary fiber
|
Hu, Xiuting
|
|
|
127 |
C |
p.
|
article
|
| 48 |
The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour
|
Yang, Yueyue
|
|
|
127 |
C |
p.
|
article
|
| 49 |
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)
|
Wang, Qi
|
|
|
127 |
C |
p.
|
article
|
| 50 |
The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel
|
Xie, Yisha
|
|
|
127 |
C |
p.
|
article
|
| 51 |
Topographical changes in high-protein, milk powders as a function of moisture sorption using amplitude-modulation atomic force microscopy
|
Mishra, Vinay S.N.
|
|
|
127 |
C |
p.
|
article
|
| 52 |
Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness
|
Zheng, Yuewei
|
|
|
127 |
C |
p.
|
article
|
| 53 |
Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour
|
Dias, Fernanda F.G.
|
|
|
127 |
C |
p.
|
article
|
| 54 |
Understanding the structure, digestibility, texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate
|
Huang, Shuangxia
|
|
|
127 |
C |
p.
|
article
|
| 55 |
Water mobility and microstructure of acidified milk model gels with added whey protein ingredients
|
Li, Ruifen
|
|
|
127 |
C |
p.
|
article
|
Journal description