| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
|
Cheng, Zihang
|
|
|
128 |
C |
p.
|
artikel
|
| 2 |
Association of starch crystalline pattern with acetylation property and its influence on gut microbota fermentation characteristics
|
Wang, Rui
|
|
|
128 |
C |
p.
|
artikel
|
| 3 |
Atomic force microscopy to assess the mechanical properties of individual casein micelles
|
Bauland, Julien
|
|
|
128 |
C |
p.
|
artikel
|
| 4 |
Bio-inspired eutectogels enabled by binary natural deep eutectic solvents (NADESs): Interfacial anti-frosting, freezing-tolerance, and mechanisms
|
Tian, You
|
|
|
128 |
C |
p.
|
artikel
|
| 5 |
Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin
|
Romano, Alon
|
|
|
128 |
C |
p.
|
artikel
|
| 6 |
Chitosan inhibits advanced glycation end products formation in chemical models and bakery food
|
Wang, Shenwan
|
|
|
128 |
C |
p.
|
artikel
|
| 7 |
Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution
|
Erturk, Merve Yildirim
|
|
|
128 |
C |
p.
|
artikel
|
| 8 |
Contents coninued
|
|
|
|
128 |
C |
p.
|
artikel
|
| 9 |
Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates
|
Wang, Hong
|
|
|
128 |
C |
p.
|
artikel
|
| 10 |
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality
|
Hedayati, Sara
|
|
|
128 |
C |
p.
|
artikel
|
| 11 |
Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism
|
Yuan, Man
|
|
|
128 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
128 |
C |
p.
|
artikel
|
| 13 |
Effect of different cation in situ cross-linking on the properties of pectin-thymol active film
|
Zhang, Wanli
|
|
|
128 |
C |
p.
|
artikel
|
| 14 |
Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties
|
Cao, Jiarui
|
|
|
128 |
C |
p.
|
artikel
|
| 15 |
Effect of molecular weight on the interfacial and emulsifying characteristics of rice glutelin hydrolysates
|
Yang, Zhenyu
|
|
|
128 |
C |
p.
|
artikel
|
| 16 |
Effects of heat and high-pressure homogenization processes on rheological and functional properties of gum tragacanth
|
Keivanfard, Neda
|
|
|
128 |
C |
p.
|
artikel
|
| 17 |
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
|
Cao, Mengmeng
|
|
|
128 |
C |
p.
|
artikel
|
| 18 |
Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils
|
Wang, Ya-Ru
|
|
|
128 |
C |
p.
|
artikel
|
| 19 |
Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles
|
Zhang, Xuan
|
|
|
128 |
C |
p.
|
artikel
|
| 20 |
Fabrication of rhamnogalacturonan-I enriched pectin-based emulsion gels for protection and sustained release of curcumin
|
Zhang, Laiming
|
|
|
128 |
C |
p.
|
artikel
|
| 21 |
Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification
|
Yue, Jianxiong
|
|
|
128 |
C |
p.
|
artikel
|
| 22 |
Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan
|
Xiao, Xingyue
|
|
|
128 |
C |
p.
|
artikel
|
| 23 |
Graphical abstract TOC
|
|
|
|
128 |
C |
p.
|
artikel
|
| 24 |
Graphical abstract TOC
|
|
|
|
128 |
C |
p.
|
artikel
|
| 25 |
Greaseproof, hydrophobic, and biodegradable food packaging bioplastics from C6-fluorinated cellulose esters
|
Guzman-Puyol, Susana
|
|
|
128 |
C |
p.
|
artikel
|
| 26 |
Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes
|
Daniloski, Davor
|
|
|
128 |
C |
p.
|
artikel
|
| 27 |
Insight into the multi-scale structure changes and mechanism of corn starch modulated by different structural phenolic acids during retrogradation
|
Yu, Meihui
|
|
|
128 |
C |
p.
|
artikel
|
| 28 |
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
|
Zhang, Weiyi
|
|
|
128 |
C |
p.
|
artikel
|
| 29 |
Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications
|
Zhang, Yingfeng
|
|
|
128 |
C |
p.
|
artikel
|
| 30 |
Integral use of pectin-rich by-products in a biorefinery context: A holistic approach
|
Sabater, Carlos
|
|
|
128 |
C |
p.
|
artikel
|
| 31 |
In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics
|
Infantes-Garcia, Marcos R.
|
|
|
128 |
C |
p.
|
artikel
|
| 32 |
Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions
|
Raak, Norbert
|
|
|
128 |
C |
p.
|
artikel
|
| 33 |
Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement
|
Chen, Da
|
|
|
128 |
C |
p.
|
artikel
|
| 34 |
Modification of β-lactoglobulin by phenolic conjugations: Protein structural changes and physicochemical stabilities of stripped hemp oil-in-water emulsions stabilized by the conjugates
|
Li, Hui
|
|
|
128 |
C |
p.
|
artikel
|
| 35 |
Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models
|
Iqbal, Shahid
|
|
|
128 |
C |
p.
|
artikel
|
| 36 |
Molecular structure-affinity relationship of selected phenolic compounds for lupin seed γ-conglutin
|
Czubinski, Jaroslaw
|
|
|
128 |
C |
p.
|
artikel
|
| 37 |
Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin
|
Zhang, Shan
|
|
|
128 |
C |
p.
|
artikel
|
| 38 |
Oral delivery of hydrophobic flavonoids and their incorporation into functional foods: Opportunities and challenges
|
Premathilaka, Ruwanthi
|
|
|
128 |
C |
p.
|
artikel
|
| 39 |
Pectins with commercial features and gelling ability from peels of Hylocereus spp
|
Costa, Kaiany Padilha Bras
|
|
|
128 |
C |
p.
|
artikel
|
| 40 |
Prediction of the effect of water on the glass transition temperature of low molecular weight and polysaccharide mixtures
|
Linnenkugel, Sebastian
|
|
|
128 |
C |
p.
|
artikel
|
| 41 |
Preparation and characterization of internal gelation-based electrosprayed multicore millimeter-sized fish oil-loaded calcium alginate-stabilized capsules
|
Tao, Lina
|
|
|
128 |
C |
p.
|
artikel
|
| 42 |
Recent advances in design and stability of double emulsions: Trends in Pickering stabilization
|
Tenorio-Garcia, Elizabeth
|
|
|
128 |
C |
p.
|
artikel
|
| 43 |
Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies
|
Zhang, Wanli
|
|
|
128 |
C |
p.
|
artikel
|
| 44 |
Reducing cherry rain-cracking: Development and characterization of cold-water fish gelatin films reinforced by dual rod-spherical nanoscale structures formed under magnetic fields
|
Yang, Shuo
|
|
|
128 |
C |
p.
|
artikel
|
| 45 |
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion
|
Niu, Hui
|
|
|
128 |
C |
p.
|
artikel
|
| 46 |
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
|
Yilmaz-Turan, Secil
|
|
|
128 |
C |
p.
|
artikel
|
| 47 |
Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study
|
Li, Hao
|
|
|
128 |
C |
p.
|
artikel
|
| 48 |
Structure, physicochemical characterisation and properties of pectic polysaccharide from Premma puberula pamp.
|
Yang, Ningxian
|
|
|
128 |
C |
p.
|
artikel
|
| 49 |
Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension
|
Hu, Yuying
|
|
|
128 |
C |
p.
|
artikel
|
| 50 |
The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation
|
Han, Zongyuan
|
|
|
128 |
C |
p.
|
artikel
|
| 51 |
ZnO/C-mediated k-carrageenan based pseudo-pasteurization films for kumquat preservation
|
Zhang, Liang
|
|
|
128 |
C |
p.
|
artikel
|
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