| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability
|
Wang, Yihui
|
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131 |
C |
p.
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artikel
|
| 2 |
A multivariate perspective on the stability of oat-based drinks assessed by spectroscopy
|
Patra, Tiffany
|
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131 |
C |
p.
|
artikel
|
| 3 |
A new separation approach of amylose fraction from gelatinized high amylose corn starch
|
Zhu, Yuechun
|
|
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131 |
C |
p.
|
artikel
|
| 4 |
Bioaerogels as food materials: A state-of-the-art on production and application in micronutrient fortification and active packaging of foods
|
Selvasekaran, Pavidharshini
|
|
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131 |
C |
p.
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artikel
|
| 5 |
Carbohydrate-based functional ingredients derived from starch: Current status and future prospects
|
Yang, Zhongyu
|
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131 |
C |
p.
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artikel
|
| 6 |
Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates
|
Feng, Yangyang
|
|
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131 |
C |
p.
|
artikel
|
| 7 |
Characterization of hydrophilic and hydrophobic core-shell microcapsules prepared using a range of antisolvent approaches
|
Hu, Bing
|
|
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131 |
C |
p.
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artikel
|
| 8 |
Characterization of ionically crosslinked alginate films: Effect of different anion-based metal cations on the improvement of water-resistant properties
|
Choi, Inyoung
|
|
|
131 |
C |
p.
|
artikel
|
| 9 |
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
|
Yu, Hongjin
|
|
|
131 |
C |
p.
|
artikel
|
| 10 |
Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties
|
Yang, Chen
|
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|
131 |
C |
p.
|
artikel
|
| 11 |
Collagen and its derivatives: From structure and properties to their applications in food industry
|
Tang, Cheng
|
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131 |
C |
p.
|
artikel
|
| 12 |
Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes
|
Krystyjan, Magdalena
|
|
|
131 |
C |
p.
|
artikel
|
| 13 |
Comprehensive evaluation of emulsifying and foaming properties of Gleditsia caspica seed galactomannan as a new source of hydrocolloid: Effect of extraction method
|
Niknam, Rasoul
|
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|
131 |
C |
p.
|
artikel
|
| 14 |
Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects
|
Jia, Yangyang
|
|
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131 |
C |
p.
|
artikel
|
| 15 |
Contents continued
|
|
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131 |
C |
p.
|
artikel
|
| 16 |
Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism
|
Liu, Zhenbin
|
|
|
131 |
C |
p.
|
artikel
|
| 17 |
Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications
|
Kumar, Manoj
|
|
|
131 |
C |
p.
|
artikel
|
| 18 |
Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality
|
Jia, Wanqing
|
|
|
131 |
C |
p.
|
artikel
|
| 19 |
Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements
|
Mu, Shuo
|
|
|
131 |
C |
p.
|
artikel
|
| 20 |
Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization
|
Zhang, Chen
|
|
|
131 |
C |
p.
|
artikel
|
| 21 |
Customized oral mucosal adhesive film-based functional-substance delivery system using embedded 3D printing method
|
Yu, Ji Young
|
|
|
131 |
C |
p.
|
artikel
|
| 22 |
Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion
|
Yu, Chunyan
|
|
|
131 |
C |
p.
|
artikel
|
| 23 |
Development and characterization of active bilayer film incorporated with dihydromyricetin encapsulated in hydroxypropyl-β-cyclodextrin for food packaging application
|
Li, Maoyun
|
|
|
131 |
C |
p.
|
artikel
|
| 24 |
Development of aqueous protein/polysaccharide mixture-based inks for 3D printing towards food applications
|
Zhang, Chi
|
|
|
131 |
C |
p.
|
artikel
|
| 25 |
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
|
Yu, Jie
|
|
|
131 |
C |
p.
|
artikel
|
| 26 |
Editorial Board
|
|
|
|
131 |
C |
p.
|
artikel
|
| 27 |
Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage
|
Walayat, Noman
|
|
|
131 |
C |
p.
|
artikel
|
| 28 |
Effect of fluorescence dyes on wet gluten structure studied with fluorescence and FT-Raman spectroscopies
|
Nawrocka, Agnieszka
|
|
|
131 |
C |
p.
|
artikel
|
| 29 |
Effect of green propolis extract on functional properties of active pectin-based films
|
Marangoni Júnior, Luís
|
|
|
131 |
C |
p.
|
artikel
|
| 30 |
Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties
|
Sutariya, Suresh G.
|
|
|
131 |
C |
p.
|
artikel
|
| 31 |
Effect of starch and fibre on faba bean protein gel characteristics
|
Johansson, Mathias
|
|
|
131 |
C |
p.
|
artikel
|
| 32 |
Effect of wet- and dry-salting with various salt concentrations on pork skin for extraction of gelatin
|
Park, Sin-Young
|
|
|
131 |
C |
p.
|
artikel
|
| 33 |
Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
|
Chen, Jiaxin
|
|
|
131 |
C |
p.
|
artikel
|
| 34 |
Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi
|
Ding, Jiaojiao
|
|
|
131 |
C |
p.
|
artikel
|
| 35 |
Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions
|
Chen, Meimiao
|
|
|
131 |
C |
p.
|
artikel
|
| 36 |
Emulsification mechanism of persimmon pectin with promising emulsification capability and stability
|
Jia, Yangyang
|
|
|
131 |
C |
p.
|
artikel
|
| 37 |
Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
|
Qian, Shan
|
|
|
131 |
C |
p.
|
artikel
|
| 38 |
Fabrication of the low molecular weight peptide-based hydrogels and analysis of gelation behaviors
|
Du, Heng
|
|
|
131 |
C |
p.
|
artikel
|
| 39 |
Fermentation models of dietary fibre in vitro and in vivo - A review
|
Kang, Ji
|
|
|
131 |
C |
p.
|
artikel
|
| 40 |
Flash nanoprecipitation enables regulated formulation of soybean protein isolate nanoparticles
|
Wang, Xinming
|
|
|
131 |
C |
p.
|
artikel
|
| 41 |
Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles
|
Renzetti, Stefano
|
|
|
131 |
C |
p.
|
artikel
|
| 42 |
Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation
|
Shin, Hye-Young
|
|
|
131 |
C |
p.
|
artikel
|
| 43 |
Graphical abstract TOC
|
|
|
|
131 |
C |
p.
|
artikel
|
| 44 |
Graphical abstract TOC
|
|
|
|
131 |
C |
p.
|
artikel
|
| 45 |
Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring
|
Nasrollahzadeh, Farzaneh
|
|
|
131 |
C |
p.
|
artikel
|
| 46 |
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
|
Zhang, Lijuan
|
|
|
131 |
C |
p.
|
artikel
|
| 47 |
High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing
|
De Schepper, C.F.
|
|
|
131 |
C |
p.
|
artikel
|
| 48 |
High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin
|
Zhang, Rong
|
|
|
131 |
C |
p.
|
artikel
|
| 49 |
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
|
Huyst, Arne M.R.
|
|
|
131 |
C |
p.
|
artikel
|
| 50 |
Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks
|
Wang, Jing
|
|
|
131 |
C |
p.
|
artikel
|
| 51 |
Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
|
Lin, Tiantian
|
|
|
131 |
C |
p.
|
artikel
|
| 52 |
Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels
|
Yuan, Kai
|
|
|
131 |
C |
p.
|
artikel
|
| 53 |
Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions
|
Peng, Guangni
|
|
|
131 |
C |
p.
|
artikel
|
| 54 |
Insight into the regulations of rice protein on the gluten-free bread matrix properties
|
Zhao, Fangfang
|
|
|
131 |
C |
p.
|
artikel
|
| 55 |
Mechanism governing the rice glutelin fibrils on inhibition of in vitro wheat starch digestion
|
Luo, Jingyue
|
|
|
131 |
C |
p.
|
artikel
|
| 56 |
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel
|
Han, Keying
|
|
|
131 |
C |
p.
|
artikel
|
| 57 |
Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization
|
Wang, Mengwei
|
|
|
131 |
C |
p.
|
artikel
|
| 58 |
Modification of the cell wall polysaccharides and phytochemicals of okra pods by cold plasma treatment
|
Zielinska, Sara
|
|
|
131 |
C |
p.
|
artikel
|
| 59 |
Modified β-cyclodextrins: Rosmarinic acid inclusion complexes as functional food ingredients show improved operations (solubility, stability and antioxidant activity)
|
Fateminasab, F.
|
|
|
131 |
C |
p.
|
artikel
|
| 60 |
Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies
|
Han, Ping
|
|
|
131 |
C |
p.
|
artikel
|
| 61 |
Moringa oleifera Lam. seed proteins: Extraction, preparation of protein hydrolysates, bioactivities, functional food properties, and industrial application
|
Kumar, Manoj
|
|
|
131 |
C |
p.
|
artikel
|
| 62 |
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations
|
Jin, Haobo
|
|
|
131 |
C |
p.
|
artikel
|
| 63 |
Optimization of encapsulation of stevia glycosides through electrospraying and spray drying
|
Oikonomopoulou, Vasiliki
|
|
|
131 |
C |
p.
|
artikel
|
| 64 |
Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
|
Yuan, Tommy Z.
|
|
|
131 |
C |
p.
|
artikel
|
| 65 |
Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins
|
Li, Hai-Teng
|
|
|
131 |
C |
p.
|
artikel
|
| 66 |
Pectin degree of esterification influences rheology and digestibility of whey protein isolate-pectin stabilized bilayer oil-in-water nanoemulsions
|
Kadiya, Kunal
|
|
|
131 |
C |
p.
|
artikel
|
| 67 |
pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin
|
Wang, Peng
|
|
|
131 |
C |
p.
|
artikel
|
| 68 |
Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
|
Li, Ruiling
|
|
|
131 |
C |
p.
|
artikel
|
| 69 |
Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study
|
Liu, Xiangyu
|
|
|
131 |
C |
p.
|
artikel
|
| 70 |
Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review
|
Souza, Eloiza M.C.
|
|
|
131 |
C |
p.
|
artikel
|
| 71 |
Post-extrusion physical properties, techno-functionality and microbiota-modulating potential of hempseed (Cannabis sativa L.) hull fiber
|
Leonard, William
|
|
|
131 |
C |
p.
|
artikel
|
| 72 |
Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions
|
Janahar, Jerish Joyner
|
|
|
131 |
C |
p.
|
artikel
|
| 73 |
Protein Z-based promising carriers for enhancing solubility and bioaccessibility of Xanthohumol
|
Wang, Limin
|
|
|
131 |
C |
p.
|
artikel
|
| 74 |
Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein
|
Li, Helin
|
|
|
131 |
C |
p.
|
artikel
|
| 75 |
Removal of starch granule associated proteins affects annealing of normal and waxy maize starches
|
Xu, Zekun
|
|
|
131 |
C |
p.
|
artikel
|
| 76 |
Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
|
Daniloski, Davor
|
|
|
131 |
C |
p.
|
artikel
|
| 77 |
Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH
|
Zhou, Beibei
|
|
|
131 |
C |
p.
|
artikel
|
| 78 |
Starch controls brittleness in emulsion-gels stabilized by pea flour
|
Sridharan, Simha
|
|
|
131 |
C |
p.
|
artikel
|
| 79 |
Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles
|
Yang, Sha
|
|
|
131 |
C |
p.
|
artikel
|
| 80 |
Structure and morphology of bovine serum albumin–lysozyme (BSA–Lys) complex films at air–water interface
|
Sarmah, Raktim J.
|
|
|
131 |
C |
p.
|
artikel
|
| 81 |
Structure and rheology of foams stabilized by different soybean varieties deficient in β-conglycinin subunits trimers
|
Li, Jiaxin
|
|
|
131 |
C |
p.
|
artikel
|
| 82 |
Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate
|
Hernandez-Hernandez, Oswaldo
|
|
|
131 |
C |
p.
|
artikel
|
| 83 |
Study on internal structure and digestibility of jackfruit seed starch revealed by chemical surface gelatinization
|
Li, Sai
|
|
|
131 |
C |
p.
|
artikel
|
| 84 |
Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink
|
Zhang, Yi
|
|
|
131 |
C |
p.
|
artikel
|
| 85 |
Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites
|
Yang, Meng
|
|
|
131 |
C |
p.
|
artikel
|
| 86 |
The encapsulation of lycopene with α-lactalbumin nanotubes to enhance their anti-oxidant activity, viscosity and colloidal stability in dairy drink
|
Chang, Ruxin
|
|
|
131 |
C |
p.
|
artikel
|
| 87 |
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
|
Zhang, Lina
|
|
|
131 |
C |
p.
|
artikel
|
| 88 |
Thermo-mechanical response of liquid-core beads as affected by alginate molecular structure
|
Saqib, Md Nazmus
|
|
|
131 |
C |
p.
|
artikel
|
| 89 |
The role of hydration properties of soluble dietary fibers on glucose diffusion
|
Miehle, Elisabeth
|
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|
131 |
C |
p.
|
artikel
|
| 90 |
The role of oil concentration on the rheological properties, microstructure, and in vitro digestion of cellulose ether emulsions
|
Martínez, S.
|
|
|
131 |
C |
p.
|
artikel
|
| 91 |
The role of starch granule-associated proteins in enhancing the strength of indica rice starch gels
|
Luo, Zhan
|
|
|
131 |
C |
p.
|
artikel
|
| 92 |
The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions
|
Gómez-Guillén, M. Carmen
|
|
|
131 |
C |
p.
|
artikel
|
| 93 |
The stability and bioavailability of curcumin loaded α-lactalbumin nanocarriers formulated in functional dairy drink
|
Wang, Qimeng
|
|
|
131 |
C |
p.
|
artikel
|
| 94 |
Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions
|
Zhang, Yanhui
|
|
|
131 |
C |
p.
|
artikel
|
| 95 |
Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions
|
Li, Wu
|
|
|
131 |
C |
p.
|
artikel
|
| 96 |
Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel
|
Zhang, Peng
|
|
|
131 |
C |
p.
|
artikel
|
| 97 |
Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis
|
Wang, Yaqin
|
|
|
131 |
C |
p.
|
artikel
|
| 98 |
Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates
|
Gao, Kun
|
|
|
131 |
C |
p.
|
artikel
|
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