| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A colon-targeted delivery system of torularhodin encapsulated in electrospinning microspheres, and its co-metabolic regulation mechanism of gut microbiota
|
Liu, Chang
|
|
|
135 |
C |
p.
|
artikel
|
| 2 |
A facile method for classifying starch fractions rich in long linear dextrin
|
Chi, Chengdeng
|
|
|
135 |
C |
p.
|
artikel
|
| 3 |
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
|
Du, Mengjia
|
|
|
135 |
C |
p.
|
artikel
|
| 4 |
Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences
|
Li, Yue
|
|
|
135 |
C |
p.
|
artikel
|
| 5 |
An agar structured fluid prepared by pipe wall shear as a dysphagia diet
|
Zhang, Ke
|
|
|
135 |
C |
p.
|
artikel
|
| 6 |
A novel starch-based microparticle with polyelectrolyte complexes and its slow digestion mechanism
|
Li, Suhong
|
|
|
135 |
C |
p.
|
artikel
|
| 7 |
An overview of the functional properties of egg white proteins and their application in the food industry
|
Razi, Saeed Mirarab
|
|
|
135 |
C |
p.
|
artikel
|
| 8 |
Application of free volume concept and manipulation of network structure parameters for optimum loading of gallic acid in the modified kutki (Panicum sumatrense) millet starch hydrogel matrix
|
Mahajan, Palak
|
|
|
135 |
C |
p.
|
artikel
|
| 9 |
Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification
|
Chen, Wei
|
|
|
135 |
C |
p.
|
artikel
|
| 10 |
Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
|
Hu, Yao
|
|
|
135 |
C |
p.
|
artikel
|
| 11 |
Biophysical and molecular modelling analysis of the binding of β-resorcylic acid with bovine serum albumin
|
Hussain, Irfan
|
|
|
135 |
C |
p.
|
artikel
|
| 12 |
Characteristics of edible films enriched with fruit by-products and their application on cookies
|
Molnar, Dunja
|
|
|
135 |
C |
p.
|
artikel
|
| 13 |
Characterization and in vitro digestion of rice starch/konjac glucomannan complex prepared by screw extrusion and its impact on gut microbiota
|
He, Hai
|
|
|
135 |
C |
p.
|
artikel
|
| 14 |
Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigment
|
Zhang, Aihua
|
|
|
135 |
C |
p.
|
artikel
|
| 15 |
Chitosan films plasticized with choline-based deep eutectic solvents: UV shielding, antioxidant, and antibacterial properties
|
Yu, Jiahao
|
|
|
135 |
C |
p.
|
artikel
|
| 16 |
Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiation
|
Li, Xuyuan
|
|
|
135 |
C |
p.
|
artikel
|
| 17 |
Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification
|
Zhang, An-Qi
|
|
|
135 |
C |
p.
|
artikel
|
| 18 |
Comprehensive review of natural based hydrogels as an upcoming trend for food packing
|
Leyva-Jiménez, Francisco Javier
|
|
|
135 |
C |
p.
|
artikel
|
| 19 |
Contents continued
|
|
|
|
135 |
C |
p.
|
artikel
|
| 20 |
Corrigendum to “Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin” [Food Hydrocolloids 116 (2021) 106662]
|
Chen, Wei
|
|
|
135 |
C |
p.
|
artikel
|
| 21 |
Cross-linked films based on N-hydrophobic-O-hydrophilic chitosan derivatives: Preparation, properties and application in banana storage
|
Liu, Qun
|
|
|
135 |
C |
p.
|
artikel
|
| 22 |
Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness
|
Yang, Zan
|
|
|
135 |
C |
p.
|
artikel
|
| 23 |
Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsions
|
You, Siqi
|
|
|
135 |
C |
p.
|
artikel
|
| 24 |
Development of novel Co-MOF loaded sodium alginate based packaging films with antimicrobial and ammonia-sensitive functions for shrimp freshness monitoring
|
Feng, Shaoxiong
|
|
|
135 |
C |
p.
|
artikel
|
| 25 |
Editorial Board
|
|
|
|
135 |
C |
p.
|
artikel
|
| 26 |
Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films
|
Liu, Yuanyuan
|
|
|
135 |
C |
p.
|
artikel
|
| 27 |
Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour
|
Li, Wendong
|
|
|
135 |
C |
p.
|
artikel
|
| 28 |
Effect of film forming solution pH on antibacterial, antioxidant and structural characteristics of edible films from modified quinoa protein
|
Mir, Nisar A.
|
|
|
135 |
C |
p.
|
artikel
|
| 29 |
Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum
|
Martins, D.
|
|
|
135 |
C |
p.
|
artikel
|
| 30 |
Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation
|
Wu, Tongfeng
|
|
|
135 |
C |
p.
|
artikel
|
| 31 |
Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch
|
Cui, Yanmin
|
|
|
135 |
C |
p.
|
artikel
|
| 32 |
Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour
|
Zhang, Zhuo
|
|
|
135 |
C |
p.
|
artikel
|
| 33 |
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
|
Sun, Xinyang
|
|
|
135 |
C |
p.
|
artikel
|
| 34 |
Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions
|
Liao, Yi
|
|
|
135 |
C |
p.
|
artikel
|
| 35 |
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex
|
Liu, Pengfei
|
|
|
135 |
C |
p.
|
artikel
|
| 36 |
Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibers
|
Li, Jiawen
|
|
|
135 |
C |
p.
|
artikel
|
| 37 |
Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement
|
Lin, Jiawei
|
|
|
135 |
C |
p.
|
artikel
|
| 38 |
Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch
|
Champrasert, Ornicha
|
|
|
135 |
C |
p.
|
artikel
|
| 39 |
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
|
Dong, Wanyi
|
|
|
135 |
C |
p.
|
artikel
|
| 40 |
Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan
|
Xu, Yuqing
|
|
|
135 |
C |
p.
|
artikel
|
| 41 |
Fabrication and characterization of novel porous hydrogels for fragile fruits: A case study
|
Wang, Lei
|
|
|
135 |
C |
p.
|
artikel
|
| 42 |
Fabrication of chitosan colloidal gels via pH-mediated self-association
|
Wang, Xiao-Yan
|
|
|
135 |
C |
p.
|
artikel
|
| 43 |
Fabrication of self-antibacterial chitosan/oxidized starch polyelectrolyte complex sponges for controlled delivery of curcumin
|
Dragan, Ecaterina Stela
|
|
|
135 |
C |
p.
|
artikel
|
| 44 |
Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties
|
Cabrera-Ramírez, A.H.
|
|
|
135 |
C |
p.
|
artikel
|
| 45 |
Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams
|
Gallego, Marta
|
|
|
135 |
C |
p.
|
artikel
|
| 46 |
Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
|
Lv, Yuanqi
|
|
|
135 |
C |
p.
|
artikel
|
| 47 |
Graphical abstract TOC
|
|
|
|
135 |
C |
p.
|
artikel
|
| 48 |
Graphical abstract TOC
|
|
|
|
135 |
C |
p.
|
artikel
|
| 49 |
Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure
|
Yang, Qin
|
|
|
135 |
C |
p.
|
artikel
|
| 50 |
High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism
|
Jie, Yilin
|
|
|
135 |
C |
p.
|
artikel
|
| 51 |
Hydroxypropyl methylcellulose orally disintegration films produced by tape casting with the incorporation of green propolis ethanolic extract using the printing technique
|
Remedio, Leandro Neodini
|
|
|
135 |
C |
p.
|
artikel
|
| 52 |
Impact of storage on starch digestibility and texture of a high-amylose wheat bread
|
Corrado, M.
|
|
|
135 |
C |
p.
|
artikel
|
| 53 |
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
|
Li, Jiao
|
|
|
135 |
C |
p.
|
artikel
|
| 54 |
Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests
|
Zhang, Qin
|
|
|
135 |
C |
p.
|
artikel
|
| 55 |
Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gels
|
Ang, Cai Ling
|
|
|
135 |
C |
p.
|
artikel
|
| 56 |
Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysate
|
Kruk, Joanna
|
|
|
135 |
C |
p.
|
artikel
|
| 57 |
Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food application
|
Ajesh Kumar, Vanisseri
|
|
|
135 |
C |
p.
|
artikel
|
| 58 |
Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques
|
Ghiasi, Fatemeh
|
|
|
135 |
C |
p.
|
artikel
|
| 59 |
Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties
|
Li, Jinzhe
|
|
|
135 |
C |
p.
|
artikel
|
| 60 |
In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions
|
Gao, Zhiming
|
|
|
135 |
C |
p.
|
artikel
|
| 61 |
Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods
|
Liu, Chengzhi
|
|
|
135 |
C |
p.
|
artikel
|
| 62 |
Interactions between leached amylose and protein affect the stickiness of cooked white rice
|
Li, Changfeng
|
|
|
135 |
C |
p.
|
artikel
|
| 63 |
Internal structure and thermal properties of potato starches varying widely in amylose content
|
Zhao, Xue
|
|
|
135 |
C |
p.
|
artikel
|
| 64 |
Investigation of 3D printing of apple and edible rose blends as a dysphagia food
|
Qiu, Liqing
|
|
|
135 |
C |
p.
|
artikel
|
| 65 |
Investigation potential of hydrocolloids in meat analogue preparation
|
Taghian Dinani, Somayeh
|
|
|
135 |
C |
p.
|
artikel
|
| 66 |
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
|
Molet-Rodríguez, Anna
|
|
|
135 |
C |
p.
|
artikel
|
| 67 |
Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior
|
Liu, Wenwen
|
|
|
135 |
C |
p.
|
artikel
|
| 68 |
Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues
|
Jiang, Xiaoyi
|
|
|
135 |
C |
p.
|
artikel
|
| 69 |
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
|
Shrestha, Smriti
|
|
|
135 |
C |
p.
|
artikel
|
| 70 |
Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream
|
Nooshkam, Majid
|
|
|
135 |
C |
p.
|
artikel
|
| 71 |
Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide
|
Zhu, Wen-Wen
|
|
|
135 |
C |
p.
|
artikel
|
| 72 |
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
|
Zhao, Qiaoli
|
|
|
135 |
C |
p.
|
artikel
|
| 73 |
Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils
|
Xiong, Dandan
|
|
|
135 |
C |
p.
|
artikel
|
| 74 |
Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation
|
Wu, Ling
|
|
|
135 |
C |
p.
|
artikel
|
| 75 |
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
|
Zhang, Mi
|
|
|
135 |
C |
p.
|
artikel
|
| 76 |
Modified HKUST-1-based packaging with ethylene adsorption property for food preservation
|
Nian, Linyu
|
|
|
135 |
C |
p.
|
artikel
|
| 77 |
Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions
|
Francisco, Cristhian Rafael Lopes
|
|
|
135 |
C |
p.
|
artikel
|
| 78 |
Nanocellulose-based polymeric nanozyme as bioinspired spray coating for fruit preservation
|
Huang, Lunjie
|
|
|
135 |
C |
p.
|
artikel
|
| 79 |
Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil
|
Liu, Jingbo
|
|
|
135 |
C |
p.
|
artikel
|
| 80 |
Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interface
|
Shen, Qian
|
|
|
135 |
C |
p.
|
artikel
|
| 81 |
Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics
|
Çavdaroğlu, Elif
|
|
|
135 |
C |
p.
|
artikel
|
| 82 |
Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity
|
Liang, Shangyun
|
|
|
135 |
C |
p.
|
artikel
|
| 83 |
Oral impairments decrease the nutrient bioaccessibility of bread in the elderly
|
Ribes, Susana
|
|
|
135 |
C |
p.
|
artikel
|
| 84 |
Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure
|
Jia, Yangyang
|
|
|
135 |
C |
p.
|
artikel
|
| 85 |
Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance
|
Qiu, Chao
|
|
|
135 |
C |
p.
|
artikel
|
| 86 |
Probing the biotoxicity of starch nanoparticles in vivo and their mechanism to desensitize β-lactoglobulin
|
Zhang, Xiaoning
|
|
|
135 |
C |
p.
|
artikel
|
| 87 |
Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules
|
Qin, Kaili
|
|
|
135 |
C |
p.
|
artikel
|
| 88 |
Protein fortification of model cheese matrices using whey protein-enriched double emulsions
|
Gamlath, Charitha J.
|
|
|
135 |
C |
p.
|
artikel
|
| 89 |
Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS
|
Mo, Lanxin
|
|
|
135 |
C |
p.
|
artikel
|
| 90 |
Quantitative structure-property relationships of thermoset pea protein gels with ethanol, shear, and sub-zero temperature pretreatments
|
Helmick, Harrison
|
|
|
135 |
C |
p.
|
artikel
|
| 91 |
Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities
|
Wang, Shaoyang
|
|
|
135 |
C |
p.
|
artikel
|
| 92 |
Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile
|
Fang, Baochen
|
|
|
135 |
C |
p.
|
artikel
|
| 93 |
Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel
|
Zhao, Xia
|
|
|
135 |
C |
p.
|
artikel
|
| 94 |
Sargassum inspired, optimized calcium alginate bioplastic composites for food packaging
|
Mohammed, Akeem
|
|
|
135 |
C |
p.
|
artikel
|
| 95 |
Scaling relations in rheology of proteins present in meat analogs
|
van der Sman, R.G.M.
|
|
|
135 |
C |
p.
|
artikel
|
| 96 |
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
|
Dai, Shicheng
|
|
|
135 |
C |
p.
|
artikel
|
| 97 |
Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing
|
Guo, Jiaxin
|
|
|
135 |
C |
p.
|
artikel
|
| 98 |
Stabilization of emulsions by high-amylose-based 3D nanosystem
|
Kou, Tingting
|
|
|
135 |
C |
p.
|
artikel
|
| 99 |
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey
|
Gantumur, Munkh-Amgalan
|
|
|
135 |
C |
p.
|
artikel
|
| 100 |
Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation
|
Shi, Zhangyu
|
|
|
135 |
C |
p.
|
artikel
|
| 101 |
Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsions
|
Bindereif, B.
|
|
|
135 |
C |
p.
|
artikel
|
| 102 |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions
|
Silva, Jéssica Thaís do Prado
|
|
|
135 |
C |
p.
|
artikel
|
| 103 |
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
|
Méndez, D.A.
|
|
|
135 |
C |
p.
|
artikel
|
| 104 |
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
|
Li, Yue
|
|
|
135 |
C |
p.
|
artikel
|
| 105 |
The characteristics of polysaccharide from Gracilaria chouae and its application in food packaging with carboxymethyl cellulose and lysozyme
|
Chang, Shiyuan
|
|
|
135 |
C |
p.
|
artikel
|
| 106 |
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
|
Sun, Xinyang
|
|
|
135 |
C |
p.
|
artikel
|
| 107 |
The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems
|
Feng, Sirui
|
|
|
135 |
C |
p.
|
artikel
|
| 108 |
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions
|
Chen, Xiaoyu
|
|
|
135 |
C |
p.
|
artikel
|
| 109 |
Ultrasound-treatment as a promising strategy to develop biodegradable films obtained from mushroom waste biomass
|
Pérez-Bassart, Zaida
|
|
|
135 |
C |
p.
|
artikel
|
| 110 |
Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behavior
|
Zhang, Xinyue
|
|
|
135 |
C |
p.
|
artikel
|
| 111 |
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability
|
Ouyang, Kefan
|
|
|
135 |
C |
p.
|
artikel
|
Tijdschrift beschrijving