| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An in vitro digestion model accounting for sex differences in gastro-intestinal functions and its application to study differential protein digestibility
|
Lajterer, Carolina
|
|
|
132 |
C |
p.
|
artikel
|
| 2 |
Characterisation of de-structured starch and its shear-thickening mechanism
|
Ang, Cai Ling
|
|
|
132 |
C |
p.
|
artikel
|
| 3 |
Chitosan-coated nanoliposomes for efficient delivery of betanin with enhanced stability and bioavailability
|
Liu, Shuang
|
|
|
132 |
C |
p.
|
artikel
|
| 4 |
Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan
|
Wang, Xinya
|
|
|
132 |
C |
p.
|
artikel
|
| 5 |
Contents continued
|
|
|
|
132 |
C |
p.
|
artikel
|
| 6 |
Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate
|
Liao, Minjie
|
|
|
132 |
C |
p.
|
artikel
|
| 7 |
Corrigendum to “Development and characterisation of furcellaran-gelatin films containing SeNPs and AgNPs that have antimicrobial activity” [Food Hydrocolloids 83 (2018) 9–16]
|
Jamróz, Ewelina
|
|
|
132 |
C |
p.
|
artikel
|
| 8 |
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
|
Lu, Yingcong
|
|
|
132 |
C |
p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
|
132 |
C |
p.
|
artikel
|
| 10 |
Effect of desalted egg white and gelatin mixture system on frozen dough
|
Zhou, Bin
|
|
|
132 |
C |
p.
|
artikel
|
| 11 |
Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate
|
Li, Zhi-Xuan
|
|
|
132 |
C |
p.
|
artikel
|
| 12 |
Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing
|
Hu, Ludan
|
|
|
132 |
C |
p.
|
artikel
|
| 13 |
Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management
|
Kongjaroen, Akapong
|
|
|
132 |
C |
p.
|
artikel
|
| 14 |
Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition
|
Wu, Ding-Tao
|
|
|
132 |
C |
p.
|
artikel
|
| 15 |
Effects of natural freeze-thaw treatment on structural, functional, and rheological characteristics of starches isolated from three bitter potato cultivars from the Andean region
|
Martínez, Patricia
|
|
|
132 |
C |
p.
|
artikel
|
| 16 |
Effects of structure and physical chemistry of resistant starch on short-term satiety
|
Huang, Jiating
|
|
|
132 |
C |
p.
|
artikel
|
| 17 |
Extruded transglutaminase-modified gelatin–beeswax composite packaging film
|
Zheng, Hui
|
|
|
132 |
C |
p.
|
artikel
|
| 18 |
Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
|
Cortez-Trejo, M.C.
|
|
|
132 |
C |
p.
|
artikel
|
| 19 |
Graphical abstract TOC
|
|
|
|
132 |
C |
p.
|
artikel
|
| 20 |
Graphical abstract TOC
|
|
|
|
132 |
C |
p.
|
artikel
|
| 21 |
Hydrophobic surface modification of citrus fiber using octenyl succinic anhydride (OSA): Preparation, characterization and emulsifying properties
|
Song, Ya-ting
|
|
|
132 |
C |
p.
|
artikel
|
| 22 |
Hydrothermal treatments – A quick and efficient alternative for agar extraction from Gelidium sesquipedale
|
Gomes-Dias, Joana S.
|
|
|
132 |
C |
p.
|
artikel
|
| 23 |
Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite
|
Dai, Hongjie
|
|
|
132 |
C |
p.
|
artikel
|
| 24 |
Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system
|
Qiao, Dongling
|
|
|
132 |
C |
p.
|
artikel
|
| 25 |
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration
|
Hu, Yuying
|
|
|
132 |
C |
p.
|
artikel
|
| 26 |
Insights on the potential of natural deep eutectic solvents (NADES) to fine-tune durian seed gum for use as edible food coating
|
Fang, Xiao
|
|
|
132 |
C |
p.
|
artikel
|
| 27 |
Interfacial decoration of desalted duck egg white nanogels as stabilizer for Pickering emulsion
|
Chen, Xiaojuan
|
|
|
132 |
C |
p.
|
artikel
|
| 28 |
Main starch molecular structures controlling the textural attributes of cooked instant rice
|
Li, Cheng
|
|
|
132 |
C |
p.
|
artikel
|
| 29 |
Mechanistic study on in vitro disintegration and proteolysis of whey protein isolate gels: Effect of the strength of sodium ions
|
Dong, Xue
|
|
|
132 |
C |
p.
|
artikel
|
| 30 |
OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber
|
Gao, Kaili
|
|
|
132 |
C |
p.
|
artikel
|
| 31 |
Pasting properties and multi-scale structures of Spirodela starch and its comparison with normal corn and rice starch
|
Wang, Xu
|
|
|
132 |
C |
p.
|
artikel
|
| 32 |
Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies
|
Zioga, Marianthi
|
|
|
132 |
C |
p.
|
artikel
|
| 33 |
Physicochemical characterization, rheological and antioxidant properties of three alkali-extracted polysaccharides from mung bean skin
|
Chen, Shuai
|
|
|
132 |
C |
p.
|
artikel
|
| 34 |
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
|
Mouzakitis, Christos-Konstantinos
|
|
|
132 |
C |
p.
|
artikel
|
| 35 |
Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties
|
Badin, Regis
|
|
|
132 |
C |
p.
|
artikel
|
| 36 |
Protein oleogels prepared by solvent transfer method with varying protein sources
|
Feichtinger, Annika
|
|
|
132 |
C |
p.
|
artikel
|
| 37 |
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
|
Yue, Jianxiong
|
|
|
132 |
C |
p.
|
artikel
|
| 38 |
Relationships between phase transition and quality characteristics of cooked rice during storage
|
Jeong, Duyun
|
|
|
132 |
C |
p.
|
artikel
|
| 39 |
Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels
|
Kamlow, Michael-Alex
|
|
|
132 |
C |
p.
|
artikel
|
| 40 |
Rheological behavior of the galactomannan fraction from Gleditsia triacanthos seed in aqueous dispersion
|
Barrera, Gabriela Noel
|
|
|
132 |
C |
p.
|
artikel
|
| 41 |
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
|
Cheng, Yang
|
|
|
132 |
C |
p.
|
artikel
|
| 42 |
Rheology of individual chitosan and polyphenol/chitosan microparticles for food engineering
|
Chignola, Roberto
|
|
|
132 |
C |
p.
|
artikel
|
| 43 |
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics
|
Yang, Yuexi
|
|
|
132 |
C |
p.
|
artikel
|
| 44 |
Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability
|
Humerez-Flores, Jessika N.
|
|
|
132 |
C |
p.
|
artikel
|
| 45 |
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme
|
Huang, Min
|
|
|
132 |
C |
p.
|
artikel
|
| 46 |
Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem
|
Yu, Zijuan
|
|
|
132 |
C |
p.
|
artikel
|
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