| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion
|
Shi, Feifei
|
|
|
134 |
C |
p.
|
artikel
|
| 2 |
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality
|
Zhao, Runan
|
|
|
134 |
C |
p.
|
artikel
|
| 3 |
A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application and in vitro gastrointestinal digestion
|
Jafari, Saeid
|
|
|
134 |
C |
p.
|
artikel
|
| 4 |
Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions
|
Li, Ziqian
|
|
|
134 |
C |
p.
|
artikel
|
| 5 |
A new approach for the encapsulation of Saccharomyces cerevisiae using shellac and cellulose nanocrystals
|
Baek, Jiyoo
|
|
|
134 |
C |
p.
|
artikel
|
| 6 |
A novel all-natural (collagen+pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity
|
Jiang, Zhenyang
|
|
|
134 |
C |
p.
|
artikel
|
| 7 |
Assessment of order of helical structures of retrograded starch by Raman spectroscopy
|
Lu, Hao
|
|
|
134 |
C |
p.
|
artikel
|
| 8 |
Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method
|
Zheng, Chenmin
|
|
|
134 |
C |
p.
|
artikel
|
| 9 |
κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties
|
Shu, Xin
|
|
|
134 |
C |
p.
|
artikel
|
| 10 |
Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion
|
Sun, Yue
|
|
|
134 |
C |
p.
|
artikel
|
| 11 |
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
|
Pi, Xiaowen
|
|
|
134 |
C |
p.
|
artikel
|
| 12 |
Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures
|
Kan, Xuhui
|
|
|
134 |
C |
p.
|
artikel
|
| 13 |
Chitosan for eco-friendly control of mycotoxinogenic Fusarium graminearum
|
Loron, Anne
|
|
|
134 |
C |
p.
|
artikel
|
| 14 |
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
|
Wang, Rui
|
|
|
134 |
C |
p.
|
artikel
|
| 15 |
Comparison of different indirect approaches to design edible oleogels based on cellulose ethers
|
Wang, Q.
|
|
|
134 |
C |
p.
|
artikel
|
| 16 |
Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
|
Archut, Artwin
|
|
|
134 |
C |
p.
|
artikel
|
| 17 |
Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent
|
Wang, Shumin
|
|
|
134 |
C |
p.
|
artikel
|
| 18 |
Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam
|
Jin, Haobo
|
|
|
134 |
C |
p.
|
artikel
|
| 19 |
Construction of porous materials from Pickering high internal-phase emulsions stabilized by zein-Hohenbuehelia serotina polysaccharides nanoparticles and their adsortion performances
|
Wang, Cheng
|
|
|
134 |
C |
p.
|
artikel
|
| 20 |
Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading
|
Guo, Haocheng
|
|
|
134 |
C |
p.
|
artikel
|
| 21 |
Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: Structure and thermal stability analyses
|
Silva, Magner Pessoa da
|
|
|
134 |
C |
p.
|
artikel
|
| 22 |
Determination of porcine derived components in gelatin and gelatin-containing foods by high performance liquid chromatography-tandem mass spectrometry
|
Zhu, Xiaoyan
|
|
|
134 |
C |
p.
|
artikel
|
| 23 |
Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application
|
Zhao, Wanjun
|
|
|
134 |
C |
p.
|
artikel
|
| 24 |
Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues
|
Ozturk, Oguz K.
|
|
|
134 |
C |
p.
|
artikel
|
| 25 |
Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels
|
Tirgarian, Behraad
|
|
|
134 |
C |
p.
|
artikel
|
| 26 |
Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition
|
Gao, Zhiming
|
|
|
134 |
C |
p.
|
artikel
|
| 27 |
Editorial Board
|
|
|
|
134 |
C |
p.
|
artikel
|
| 28 |
Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels
|
Zhang, Qian
|
|
|
134 |
C |
p.
|
artikel
|
| 29 |
Effect of ethanol on gelation and microstructure of whey protein gels in the presence of NaCl
|
Andreadis, Marios
|
|
|
134 |
C |
p.
|
artikel
|
| 30 |
Effect of high-intensity ultrasound on the physicochemical properties of Tenebrio Molitor Protein
|
Huang, Dongjie
|
|
|
134 |
C |
p.
|
artikel
|
| 31 |
Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates
|
Lai, Hao
|
|
|
134 |
C |
p.
|
artikel
|
| 32 |
Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues
|
Taghian Dinani, Somayeh
|
|
|
134 |
C |
p.
|
artikel
|
| 33 |
Effect of the formulation on mucoadhesive spray-dried microparticles containing iron for food fortification
|
Baldelli, Alberto
|
|
|
134 |
C |
p.
|
artikel
|
| 34 |
Effects of different fatty acid ligands on the host-guest interaction of astaxanthin-bovine serum albumin: Thermodynamical analysis, binding site identification, and in vivo antioxidant evaluation
|
Li, Donghui
|
|
|
134 |
C |
p.
|
artikel
|
| 35 |
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
|
Mao, Yuzhu
|
|
|
134 |
C |
p.
|
artikel
|
| 36 |
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
|
Zhang, Tao
|
|
|
134 |
C |
p.
|
artikel
|
| 37 |
Effects of pH and incubation temperature on properties of konjac glucomannan and zein composites with or without freeze-thaw treatment
|
Lai, Rui
|
|
|
134 |
C |
p.
|
artikel
|
| 38 |
Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application
|
Su, Xueqian
|
|
|
134 |
C |
p.
|
artikel
|
| 39 |
Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging
|
Jafarpour, Milad
|
|
|
134 |
C |
p.
|
artikel
|
| 40 |
Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours
|
Lu, Shiyi
|
|
|
134 |
C |
p.
|
artikel
|
| 41 |
Energetics and mechanism of complexation between β-lactoglobulin and oligochitosan
|
Grinberg, Valerij Y.
|
|
|
134 |
C |
p.
|
artikel
|
| 42 |
Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
|
Wang, Xuejiao
|
|
|
134 |
C |
p.
|
artikel
|
| 43 |
Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics
|
Abdollahi, Kourosh
|
|
|
134 |
C |
p.
|
artikel
|
| 44 |
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan
|
Li, Xueqing
|
|
|
134 |
C |
p.
|
artikel
|
| 45 |
Fabrication, characterization and biological properties of pectin and/or chitosan-based films incorporated with noni (Morinda citrifolia) fruit extract
|
Lin, Xue
|
|
|
134 |
C |
p.
|
artikel
|
| 46 |
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation
|
Zhou, Bin
|
|
|
134 |
C |
p.
|
artikel
|
| 47 |
Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment
|
Zhang, Xinyu
|
|
|
134 |
C |
p.
|
artikel
|
| 48 |
Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration
|
Zhao, Qiaoli
|
|
|
134 |
C |
p.
|
artikel
|
| 49 |
Glycerol-compressed self-assembly nanogel based on ovomucin and chito-oligosaccharide: A novel green strategy for curcumin delivery
|
Li, Xuanchen
|
|
|
134 |
C |
p.
|
artikel
|
| 50 |
Graphical abstract TOC
|
|
|
|
134 |
C |
p.
|
artikel
|
| 51 |
Graphical abstract TOC
|
|
|
|
134 |
C |
p.
|
artikel
|
| 52 |
Graphical abstract TOC Continued
|
|
|
|
134 |
C |
p.
|
artikel
|
| 53 |
High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions
|
Sharma, Nitya
|
|
|
134 |
C |
p.
|
artikel
|
| 54 |
Hydrolyzed rice glutelin nanoparticles as particulate emulsifier for Pickering emulsion: Structure, interfacial properties, and application for encapsulating curcumin
|
Yang, Zhenyu
|
|
|
134 |
C |
p.
|
artikel
|
| 55 |
Impact of biopolymer-surfactant interactions on the particle aggregation inhibition of β-carotene in high loaded microcapsules: Spontaneous dispersibility and in vitro digestion
|
Zhang, Liang
|
|
|
134 |
C |
p.
|
artikel
|
| 56 |
Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties
|
Li, Nan
|
|
|
134 |
C |
p.
|
artikel
|
| 57 |
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
|
Shang, Jiaying
|
|
|
134 |
C |
p.
|
artikel
|
| 58 |
Improving barrier and antibacterial properties of chitosan composite films by incorporating lignin nanoparticles and acylated soy protein isolate nanogel
|
Zou, Zhipeng
|
|
|
134 |
C |
p.
|
artikel
|
| 59 |
Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers
|
Li, Qian
|
|
|
134 |
C |
p.
|
artikel
|
| 60 |
Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature
|
Li, Wen
|
|
|
134 |
C |
p.
|
artikel
|
| 61 |
Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside
|
Hou, Zhiqiang
|
|
|
134 |
C |
p.
|
artikel
|
| 62 |
In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion
|
Tang, Yang
|
|
|
134 |
C |
p.
|
artikel
|
| 63 |
Interaction between black mulberry pectin-rich fractions and cyanidin-3-O-glucoside under in vitro digestion
|
Wang, Songen
|
|
|
134 |
C |
p.
|
artikel
|
| 64 |
Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion
|
Cheng, Caiyun
|
|
|
134 |
C |
p.
|
artikel
|
| 65 |
Lactate and buyrate proportions, methanogen growth and gas production during in vitro dietary fibre fermentation all depend on fibre concentration
|
Yao, Hong
|
|
|
134 |
C |
p.
|
artikel
|
| 66 |
Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions
|
Patel, Avinash Singh
|
|
|
134 |
C |
p.
|
artikel
|
| 67 |
Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios
|
Li, Zhenshun
|
|
|
134 |
C |
p.
|
artikel
|
| 68 |
Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage
|
Li, Yang
|
|
|
134 |
C |
p.
|
artikel
|
| 69 |
Microstructure and physical properties of novel bigel-based foamed emulsions
|
Zheng, Ruting
|
|
|
134 |
C |
p.
|
artikel
|
| 70 |
Molecular weight, chain length distribution and long-term retrogradation of cassava starch modified by amylomaltase
|
Lin, Hua-Tsung
|
|
|
134 |
C |
p.
|
artikel
|
| 71 |
Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
|
Feng, Shuai
|
|
|
134 |
C |
p.
|
artikel
|
| 72 |
Novel active edible food packaging films based entirely on citrus peel wastes
|
Khalil, Rowaida K.S.
|
|
|
134 |
C |
p.
|
artikel
|
| 73 |
Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications
|
Chen, Zhujian
|
|
|
134 |
C |
p.
|
artikel
|
| 74 |
Novel Pickering emulsion stabilized by natural fiber polysaccharide-protein extracted from Haematococcus pluvialis residues
|
Yin, Zihao
|
|
|
134 |
C |
p.
|
artikel
|
| 75 |
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
|
Li, Sisheng
|
|
|
134 |
C |
p.
|
artikel
|
| 76 |
Oligosaccharide analysis of the backbone structure of the characteristic polysaccharide of Dendrobium officinale
|
Wong, Tin-Long
|
|
|
134 |
C |
p.
|
artikel
|
| 77 |
One stage hydrothermal treatment: A green strategy for simultaneous extraction of food hydrocolloid and co-products from sweet lime (Citrus Limetta) peels
|
Das, Ipsita
|
|
|
134 |
C |
p.
|
artikel
|
| 78 |
Particle size of dietary fibre has diverse effects on in vitro gut fermentation rate and end-products depending on food source
|
Yao, Hong
|
|
|
134 |
C |
p.
|
artikel
|
| 79 |
Performance of ultrahigh methoxylated pectin as the delivery material in the simulated in vitro digestion
|
Guan, Shuyi
|
|
|
134 |
C |
p.
|
artikel
|
| 80 |
Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study
|
Saeidy, Sima
|
|
|
134 |
C |
p.
|
artikel
|
| 81 |
Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles
|
Zhou, Fu-Zhen
|
|
|
134 |
C |
p.
|
artikel
|
| 82 |
Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment
|
Qu, Zihan
|
|
|
134 |
C |
p.
|
artikel
|
| 83 |
Pressure moisture treatment (PMT) of starch, a new physical modification method
|
Kim, Hui-Yun
|
|
|
134 |
C |
p.
|
artikel
|
| 84 |
Properties and microstructure of pickering emulsion synergistically stabilized by silica particles and soy hull polysaccharides
|
Zhao, Guilan
|
|
|
134 |
C |
p.
|
artikel
|
| 85 |
Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel
|
Vlădescu, Sorin-Cristian
|
|
|
134 |
C |
p.
|
artikel
|
| 86 |
Quantification using rheological blending-law analysis and verification with 3D confocal laser scanning microscopy of the phase behaviour in agarose-gelatin co-gels
|
Mhaske, Pranita
|
|
|
134 |
C |
p.
|
artikel
|
| 87 |
Regulation on gel textures of Nicandra physalodes (Linn.) Gaertn. pectin by its synergistic interaction with sodium alginate
|
Yang, Xudong
|
|
|
134 |
C |
p.
|
artikel
|
| 88 |
Role of polysaccharides in tribological and sensory properties of model dairy beverages
|
Ji, Lei
|
|
|
134 |
C |
p.
|
artikel
|
| 89 |
Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread
|
Shao, Shuaibo
|
|
|
134 |
C |
p.
|
artikel
|
| 90 |
Targeted delivery of hydrogels in human gastrointestinal tract: A review
|
Yang, Zhongyu
|
|
|
134 |
C |
p.
|
artikel
|
| 91 |
Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification
|
Wang, Fengzhao
|
|
|
134 |
C |
p.
|
artikel
|
| 92 |
The effect of three pectin fractions variation on the browning of different dried apple products
|
Yu, Qingting
|
|
|
134 |
C |
p.
|
artikel
|
| 93 |
The effects of germination on the composition and functional properties of hemp seed protein isolate
|
Liu, Martin
|
|
|
134 |
C |
p.
|
artikel
|
| 94 |
The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex
|
Zhao, Xiujie
|
|
|
134 |
C |
p.
|
artikel
|
| 95 |
The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties
|
Fu, Hongling
|
|
|
134 |
C |
p.
|
artikel
|
| 96 |
The pH-dependent phase separation kinetics of type-A gelatin and dextran with different initial microstructures
|
Wang, Qi
|
|
|
134 |
C |
p.
|
artikel
|
| 97 |
Thermally reversible Mesona chinensis polysaccharide hydrogel
|
Huang, Siyuan
|
|
|
134 |
C |
p.
|
artikel
|
| 98 |
Thermoproteus uzoniensis 4-α-glucanotransferase catalyzed production of a thermo-reversible potato starch gel with superior rheological properties and freeze-thaw stability
|
Li, Xiaoxiao
|
|
|
134 |
C |
p.
|
artikel
|
| 99 |
The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten
|
Liu, Anqi
|
|
|
134 |
C |
p.
|
artikel
|
| 100 |
The self-association properties of partially dephosphorylated bovine beta-casein
|
Song, Sijia
|
|
|
134 |
C |
p.
|
artikel
|
| 101 |
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels
|
You, Kwan-Mo
|
|
|
134 |
C |
p.
|
artikel
|
| 102 |
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity
|
Wang, Yijie
|
|
|
134 |
C |
p.
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artikel
|
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