| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator
|
Liu, Jian
|
|
|
133 |
C |
p.
|
artikel
|
| 2 |
Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition
|
Feng, Xin
|
|
|
133 |
C |
p.
|
artikel
|
| 3 |
Air nanobubbles induced reversible self-assembly of 7S globulins isolated from pea (Pisum Sativum L.)
|
Yan, Tianyi
|
|
|
133 |
C |
p.
|
artikel
|
| 4 |
A novel multiplex lateral flow assay for rapid assessment of pectin structural/functional properties
|
Zhao, Wei
|
|
|
133 |
C |
p.
|
artikel
|
| 5 |
A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness
|
Wu, Chunhua
|
|
|
133 |
C |
p.
|
artikel
|
| 6 |
Anthocyanins-encapsulated 3D-printable bigels: A colorimetric and leaching-resistant volatile amines sensor for intelligent food packaging
|
Zhai, Xiaodong
|
|
|
133 |
C |
p.
|
artikel
|
| 7 |
Antimicrobial and antioxidant AIE chitosan-based films incorporating a Pickering emulsion of lemon myrtle (Backhousia citriodora) essential oil
|
Liu, Lingdai
|
|
|
133 |
C |
p.
|
artikel
|
| 8 |
Antioxidant packaging films developed based on chitosan grafted with different catechins: Characterization and application in retarding corn oil oxidation
|
Wang, Zeyu
|
|
|
133 |
C |
p.
|
artikel
|
| 9 |
Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions
|
Zhong, Yinglin
|
|
|
133 |
C |
p.
|
artikel
|
| 10 |
Berry anthocyanin-based films in smart food packaging: A mini-review
|
Neves, Dina
|
|
|
133 |
C |
p.
|
artikel
|
| 11 |
Bifidogenic property of enzymatically synthesized water-insoluble α-glucans with different α-1,6 branching ratio
|
Ryu, Hye-Jung
|
|
|
133 |
C |
p.
|
artikel
|
| 12 |
Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions
|
Wei, Yue
|
|
|
133 |
C |
p.
|
artikel
|
| 13 |
β-Carotene - 2-hydroxypropyl-β-cyclodextrin complexes coated with pectin
|
Celitan, Enrika
|
|
|
133 |
C |
p.
|
artikel
|
| 14 |
Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach
|
Wang, Qiming
|
|
|
133 |
C |
p.
|
artikel
|
| 15 |
Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems
|
Liu, Yahui
|
|
|
133 |
C |
p.
|
artikel
|
| 16 |
Complex coacervation of pea protein and pectin: Effect of degree and pattern of free carboxyl groups on biopolymer interaction
|
Archut, Artwin
|
|
|
133 |
C |
p.
|
artikel
|
| 17 |
Compositional and rheological analysis of carrageenan from the gametophyte phase of the red seaweed Chondrus crispus neutrally extracted at varying temperatures and time
|
Bahari, Adiguna
|
|
|
133 |
C |
p.
|
artikel
|
| 18 |
Contents continued
|
|
|
|
133 |
C |
p.
|
artikel
|
| 19 |
Definition of starch components in foods by first-order kinetics to better understand their physical basis
|
Li, Cheng
|
|
|
133 |
C |
p.
|
artikel
|
| 20 |
Development and characterization of edible plant-based fibers using a wet-spinning technique
|
Cui, Bing
|
|
|
133 |
C |
p.
|
artikel
|
| 21 |
Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing
|
Jiang, Qinbo
|
|
|
133 |
C |
p.
|
artikel
|
| 22 |
Editorial Board
|
|
|
|
133 |
C |
p.
|
artikel
|
| 23 |
Effect of alkyl chain length and amylose/amylopectin ratio on the structure and digestibility of starch-alkylresorcinols inclusion complexes
|
Fan, Haoran
|
|
|
133 |
C |
p.
|
artikel
|
| 24 |
Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels
|
Yan, Jinxin
|
|
|
133 |
C |
p.
|
artikel
|
| 25 |
Effect of calcium on the reversible and irreversible thermal denaturation pathway of β-lactoglobulin
|
Liu, Weiji
|
|
|
133 |
C |
p.
|
artikel
|
| 26 |
Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction
|
Zhang, Qiyun
|
|
|
133 |
C |
p.
|
artikel
|
| 27 |
Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine
|
Li, Jun
|
|
|
133 |
C |
p.
|
artikel
|
| 28 |
Effect of non-starch polysaccharides on the in vitro gastric digestion of soy-based milk alternatives
|
Zaeim, Davood
|
|
|
133 |
C |
p.
|
artikel
|
| 29 |
Effect of purple sugarcane peel extracts on properties of films based on lemon peel waste pectin and the application in the visible detection of food freshness
|
Jiang, Haitao
|
|
|
133 |
C |
p.
|
artikel
|
| 30 |
Effect of the non-covalent and covalent interactions between proteins and mono- or di-glucoside anthocyanins on β-lactoglobulin-digestibility
|
Khalifa, Ibrahim
|
|
|
133 |
C |
p.
|
artikel
|
| 31 |
Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters
|
Yang, Xiaoyan
|
|
|
133 |
C |
p.
|
artikel
|
| 32 |
Effects of chickpea protein fractions on α-amylase activity in digestion
|
Tan, Xiaoyan
|
|
|
133 |
C |
p.
|
artikel
|
| 33 |
Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch
|
Zhou, Jianjun
|
|
|
133 |
C |
p.
|
artikel
|
| 34 |
Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate
|
Wang, Hong
|
|
|
133 |
C |
p.
|
artikel
|
| 35 |
Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology
|
Zhang, Yutong
|
|
|
133 |
C |
p.
|
artikel
|
| 36 |
Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste
|
Li, Xuejie
|
|
|
133 |
C |
p.
|
artikel
|
| 37 |
Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer
|
Shen, Qian
|
|
|
133 |
C |
p.
|
artikel
|
| 38 |
Electrospinning of gelatin/chitosan nanofibers incorporated with tannic acid and chitooligosaccharides on polylactic acid film: Characteristics and bioactivities
|
Gulzar, Saqib
|
|
|
133 |
C |
p.
|
artikel
|
| 39 |
Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization
|
Li, Zhouru
|
|
|
133 |
C |
p.
|
artikel
|
| 40 |
Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme
|
Zheng, Jiabao
|
|
|
133 |
C |
p.
|
artikel
|
| 41 |
Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection
|
Drosou, Christina
|
|
|
133 |
C |
p.
|
artikel
|
| 42 |
Encapsulation of monoglycerides in V-type granular starch prepared under different ethanol concentrations
|
Li, Jiaxin
|
|
|
133 |
C |
p.
|
artikel
|
| 43 |
Enhanced extraction assisted by pressure and ultrasound for targeting RG-I enriched pectin from citrus peel wastes: A mechanistic study
|
Hu, Weiwei
|
|
|
133 |
C |
p.
|
artikel
|
| 44 |
Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors
|
Zhao, Yiguo
|
|
|
133 |
C |
p.
|
artikel
|
| 45 |
Extraction of plant protein from green leaves: Biomass composition and processing considerations
|
Pérez-Vila, Sara
|
|
|
133 |
C |
p.
|
artikel
|
| 46 |
Fabrication of bio-based hierarchically structured ethylene scavenger films via electrospraying for fruit preservation
|
Fan, Xin
|
|
|
133 |
C |
p.
|
artikel
|
| 47 |
Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking
|
Demirkıran, Esra
|
|
|
133 |
C |
p.
|
artikel
|
| 48 |
Facile fabrication of hydrophobic paper by HDTMS modified chitin nanocrystals coating for food packaging
|
He, Yunqing
|
|
|
133 |
C |
p.
|
artikel
|
| 49 |
Feasibility of active biobased films produced using red chilto wastes to improve the protection of fresh salmon fillets via a circular economy approach
|
Orqueda, María Eugenia
|
|
|
133 |
C |
p.
|
artikel
|
| 50 |
Foaming properties of the complex of chitooligosaccharides and bovine serum albumin and its application in angel cake
|
Zhao, Meng
|
|
|
133 |
C |
p.
|
artikel
|
| 51 |
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions
|
Liu, Yexue
|
|
|
133 |
C |
p.
|
artikel
|
| 52 |
Formation of protein oleogels via capillary attraction of engineered protein particles
|
Wang, Gao-Shang
|
|
|
133 |
C |
p.
|
artikel
|
| 53 |
β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity
|
Caruso, María Agustina
|
|
|
133 |
C |
p.
|
artikel
|
| 54 |
Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread
|
Zhao, Fangfang
|
|
|
133 |
C |
p.
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
133 |
C |
p.
|
artikel
|
| 56 |
Graphical abstract TOC
|
|
|
|
133 |
C |
p.
|
artikel
|
| 57 |
High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
|
Zhou, Chengfu
|
|
|
133 |
C |
p.
|
artikel
|
| 58 |
High throughput preparation of antioxidant polysaccharide-based polymers with UV-resistant and antibacterial performance
|
Peng, Fang
|
|
|
133 |
C |
p.
|
artikel
|
| 59 |
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes
|
Zhang, Ting
|
|
|
133 |
C |
p.
|
artikel
|
| 60 |
Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin
|
Liao, Wenyan
|
|
|
133 |
C |
p.
|
artikel
|
| 61 |
Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
|
Zhu, Junchao
|
|
|
133 |
C |
p.
|
artikel
|
| 62 |
Improvement on Ca2+ tolerance of insect-based milk based on pH-shifting treatment combined with dynamic high pressure microfluidization
|
Mao, Weize
|
|
|
133 |
C |
p.
|
artikel
|
| 63 |
Improving rehydration of egg white powder through modifying its physicochemistry properties by ultrasound-assisted glutaminase deamidation
|
Liu, Yaping
|
|
|
133 |
C |
p.
|
artikel
|
| 64 |
Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation
|
Li, Ying
|
|
|
133 |
C |
p.
|
artikel
|
| 65 |
Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
|
Li, Hao
|
|
|
133 |
C |
p.
|
artikel
|
| 66 |
Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries
|
Huang, Yousheng
|
|
|
133 |
C |
p.
|
artikel
|
| 67 |
Inhibitory effects of hydrocolloids on the formation of heterocyclic aromatic amines in smoked chicken drumsticks and the underlying mechanism
|
Zhang, Lang
|
|
|
133 |
C |
p.
|
artikel
|
| 68 |
Insight into the binding behavior, structure, and thermal stability properties of β-lactoglobulin/Amoxicillin complex in a neutral environment
|
Habibian-Dehkordi, Saied
|
|
|
133 |
C |
p.
|
artikel
|
| 69 |
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
|
Falsafi, Seid Reza
|
|
|
133 |
C |
p.
|
artikel
|
| 70 |
Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application
|
Li, Hanyu
|
|
|
133 |
C |
p.
|
artikel
|
| 71 |
Interactions and rheology of guar gum–mucin mixtures
|
Theocharidou, Athina
|
|
|
133 |
C |
p.
|
artikel
|
| 72 |
Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces
|
Li, Moting
|
|
|
133 |
C |
p.
|
artikel
|
| 73 |
In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran
|
Yi, Cuiping
|
|
|
133 |
C |
p.
|
artikel
|
| 74 |
Jackfruit seed starch/tamarind kernel xyloglucan/zinc oxide nanoparticles-based composite films: Preparation, characterization, and application on tomato (Solanum lycopersicum) fruits
|
Santhosh, R.
|
|
|
133 |
C |
p.
|
artikel
|
| 75 |
Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran
|
Dong, Huan
|
|
|
133 |
C |
p.
|
artikel
|
| 76 |
Microencapsulation of betanin by complex coacervation of carboxymethylcellulose and amaranth protein isolate for application in edible gelatin films
|
Tomé Constantino, Augusto Bene
|
|
|
133 |
C |
p.
|
artikel
|
| 77 |
Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles
|
Zhang, Liming
|
|
|
133 |
C |
p.
|
artikel
|
| 78 |
Molecular characterization of capsaicin binding interactions with ovalbumin and casein
|
Razzak, Md. Abdur
|
|
|
133 |
C |
p.
|
artikel
|
| 79 |
Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration
|
Li, Yangyang
|
|
|
133 |
C |
p.
|
artikel
|
| 80 |
Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms
|
Piao, Xinyue
|
|
|
133 |
C |
p.
|
artikel
|
| 81 |
pH-dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods
|
Liu, Chengzhi
|
|
|
133 |
C |
p.
|
artikel
|
| 82 |
Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations
|
Calvete-Torre, Ines
|
|
|
133 |
C |
p.
|
artikel
|
| 83 |
Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
|
Ran, Xinli
|
|
|
133 |
C |
p.
|
artikel
|
| 84 |
Quantitative image analysis of protein foam microstructure and its correlation with rheological properties: Egg white foam
|
Bonilla, Jose C.
|
|
|
133 |
C |
p.
|
artikel
|
| 85 |
Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch
|
Goderis, B.
|
|
|
133 |
C |
p.
|
artikel
|
| 86 |
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization
|
Chen, Pin
|
|
|
133 |
C |
p.
|
artikel
|
| 87 |
Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation?
|
Feng, Xin
|
|
|
133 |
C |
p.
|
artikel
|
| 88 |
Responsive packaging based on imine-chitosan films for extending the shelf-life of refrigerated fresh-cut pineapple
|
Heras-Mozos, R.
|
|
|
133 |
C |
p.
|
artikel
|
| 89 |
Soluble corn arabinoxylan has desirable material properties for high incorporation in expanded cereal extrudates
|
Fang, Fang
|
|
|
133 |
C |
p.
|
artikel
|
| 90 |
Stabilisation of oil-in-water emulsions under alkaline conditions by egg-white-gel-derived peptides and xanthan gum complexes
|
Ai, Minmin
|
|
|
133 |
C |
p.
|
artikel
|
| 91 |
Structural and rheological behavior of β-lactoglobulins influenced by high hydrostatic pressure – From a single molecule to the aggregates
|
Yin, Xiaoping
|
|
|
133 |
C |
p.
|
artikel
|
| 92 |
Structural characteristics, emulsifying and foaming properties of laccase-crosslinked bovine α-lactalbumin mediated by caffeic acid
|
Fan, Yuting
|
|
|
133 |
C |
p.
|
artikel
|
| 93 |
Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures
|
Zhou, Xilong
|
|
|
133 |
C |
p.
|
artikel
|
| 94 |
Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments
|
Choe, Uyory
|
|
|
133 |
C |
p.
|
artikel
|
| 95 |
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
|
Yang, Jack
|
|
|
133 |
C |
p.
|
artikel
|
| 96 |
The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread
|
Immonen, Mikko
|
|
|
133 |
C |
p.
|
artikel
|
| 97 |
The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved
|
Ma, Jiaqi
|
|
|
133 |
C |
p.
|
artikel
|
| 98 |
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism
|
Sun, Dongyu
|
|
|
133 |
C |
p.
|
artikel
|
| 99 |
Triple-action packaging: Food protection and monitoring enabled by agri-food side streams
|
Marangon, Crisiane A.
|
|
|
133 |
C |
p.
|
artikel
|
| 100 |
Universal strategy for sugar replacement in foods?
|
van der Sman, R.G.M.
|
|
|
133 |
C |
p.
|
artikel
|
| 101 |
Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels
|
Lyu, Zhihong
|
|
|
133 |
C |
p.
|
artikel
|
| 102 |
Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins
|
Xu, Fangzhou
|
|
|
133 |
C |
p.
|
artikel
|
| 103 |
Zein-stabilized emulsions by ethanol addition; stability and microstructure
|
Keshanidokht, Shaghayegh
|
|
|
133 |
C |
p.
|
artikel
|
Tijdschrift beschrijving