| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring
|
Nasrollahzadeh, Farzaneh
|
|
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137 |
C |
p.
|
artikel
|
| 2 |
Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry
|
Ma, Ning
|
|
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137 |
C |
p.
|
artikel
|
| 3 |
A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato
|
Li, Chenchen
|
|
|
137 |
C |
p.
|
artikel
|
| 4 |
Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity
|
Nogueira, Márcio H.
|
|
|
137 |
C |
p.
|
artikel
|
| 5 |
Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
|
Mohammad-Beigi, Hossein
|
|
|
137 |
C |
p.
|
artikel
|
| 6 |
Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour
|
Vicente, Ainhoa
|
|
|
137 |
C |
p.
|
artikel
|
| 7 |
Capacity of oral emulsification determines the threshold of greasiness sensation
|
Ma, Tian
|
|
|
137 |
C |
p.
|
artikel
|
| 8 |
Carrot rhamnogalacturonan I structure and composition changed during 2017 in California
|
Hotchkiss Jr., Arland T.
|
|
|
137 |
C |
p.
|
artikel
|
| 9 |
Cercidium praecox brea gum arabinoglucuronoxylans: A viscosant substitute for gum Arabic?
|
Sznaider, Frank
|
|
|
137 |
C |
p.
|
artikel
|
| 10 |
Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties
|
Gao, Licheng
|
|
|
137 |
C |
p.
|
artikel
|
| 11 |
Comparison of non-covalent binding interactions of six caffeoylquinic acids with β-lactoglobulin: Spectroscopic analysis, molecular docking and embedding of curcumin
|
Liu, Jiayuan
|
|
|
137 |
C |
p.
|
artikel
|
| 12 |
Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems
|
Cremer, Gilles
|
|
|
137 |
C |
p.
|
artikel
|
| 13 |
Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
|
Wang, Mengwei
|
|
|
137 |
C |
p.
|
artikel
|
| 14 |
Current insights into protein solubility: A review of its importance for alternative proteins
|
Grossmann, Lutz
|
|
|
137 |
C |
p.
|
artikel
|
| 15 |
Development of zein-based nutraceutical delivery systems: A systematic overview based on recent researches
|
Sun, Yuanjing
|
|
|
137 |
C |
p.
|
artikel
|
| 16 |
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds
|
Zhang, Hong-Yuan
|
|
|
137 |
C |
p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
|
137 |
C |
p.
|
artikel
|
| 18 |
Effect of deacetylation degree and molecular weight on surface properties of chitosan obtained from biowastes
|
Carrera, Cecilio
|
|
|
137 |
C |
p.
|
artikel
|
| 19 |
Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
|
Cheng, Yue
|
|
|
137 |
C |
p.
|
artikel
|
| 20 |
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
|
Wedamulla, Nishala Erandi
|
|
|
137 |
C |
p.
|
artikel
|
| 21 |
Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin
|
Lee, Eun-Jung
|
|
|
137 |
C |
p.
|
artikel
|
| 22 |
Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan
|
Su, Xinlian
|
|
|
137 |
C |
p.
|
artikel
|
| 23 |
Emulsifying properties of sugar beet pectin microgels
|
Stubley, Samuel J.
|
|
|
137 |
C |
p.
|
artikel
|
| 24 |
Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid
|
Yang, Mengyang
|
|
|
137 |
C |
p.
|
artikel
|
| 25 |
Enhancing the functional properties of fish gelatin mats by dual encapsulation of essential oils in β-cyclodextrins/fish gelatin matrix via coaxial electrospinning
|
Mahmood, Kaiser
|
|
|
137 |
C |
p.
|
artikel
|
| 26 |
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate
|
Xie, Hexiang
|
|
|
137 |
C |
p.
|
artikel
|
| 27 |
Exploring the binding mechanism of pumpkin seed protein and apigenin: Spectroscopic analysis, molecular docking and molecular dynamics simulation
|
Liang, Fuqiang
|
|
|
137 |
C |
p.
|
artikel
|
| 28 |
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
|
Song, Jia
|
|
|
137 |
C |
p.
|
artikel
|
| 29 |
Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin
|
Bu, Xiaotong
|
|
|
137 |
C |
p.
|
artikel
|
| 30 |
Facile fabrication of chitosan colloidal films with pH-tunable surface hydrophobicity and mechanical properties
|
Wang, Xiao-Yan
|
|
|
137 |
C |
p.
|
artikel
|
| 31 |
Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols
|
Han, Wen
|
|
|
137 |
C |
p.
|
artikel
|
| 32 |
Fish gelatin/chitosan blend films incorporated with betel (Piper betle L.) leaf ethanolic extracts: Characteristics, antioxidant and antimicrobial properties
|
Tagrida, Mohamed
|
|
|
137 |
C |
p.
|
artikel
|
| 33 |
Fluid gels’ dual behaviour as granular matter and colloidal glass
|
D'Oria, Gabriele
|
|
|
137 |
C |
p.
|
artikel
|
| 34 |
Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems
|
Zhang, Mi
|
|
|
137 |
C |
p.
|
artikel
|
| 35 |
Formation and characterization of plant-based amyloid fibrils from hemp seed protein
|
Kutzli, Ines
|
|
|
137 |
C |
p.
|
artikel
|
| 36 |
Formation of ferritin-agaro oligosaccharide-epigallocatechin gallate nanoparticle induced by CHAPS and partitioned by the ferritin shell with enhanced delivery efficiency
|
Yang, Rui
|
|
|
137 |
C |
p.
|
artikel
|
| 37 |
Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels
|
Yan, Jun
|
|
|
137 |
C |
p.
|
artikel
|
| 38 |
Formulation and evaluation of a novel megalomeric microemulsion from tamarind seed xyloglucan-megalosaccharides for improved high-dose quercetin delivery
|
Lang, Weeranuch
|
|
|
137 |
C |
p.
|
artikel
|
| 39 |
Fucoidan/κ-carrageenan mixed gel: Effect of anions of different valence including chloride, bromide, iodide, sulfate and phosphate
|
Wang, Nan
|
|
|
137 |
C |
p.
|
artikel
|
| 40 |
Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment
|
Salunke, P.
|
|
|
137 |
C |
p.
|
artikel
|
| 41 |
Graphical abstract TOC
|
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|
|
137 |
C |
p.
|
artikel
|
| 42 |
Graphical abstract TOC
|
|
|
|
137 |
C |
p.
|
artikel
|
| 43 |
Graphical abstract TOC Continued
|
|
|
|
137 |
C |
p.
|
artikel
|
| 44 |
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration
|
Coşkun, Özgenur
|
|
|
137 |
C |
p.
|
artikel
|
| 45 |
Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs
|
Ahlborn, Natalie G.
|
|
|
137 |
C |
p.
|
artikel
|
| 46 |
Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions
|
Liu, Xinye
|
|
|
137 |
C |
p.
|
artikel
|
| 47 |
High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch content
|
Li, Caili
|
|
|
137 |
C |
p.
|
artikel
|
| 48 |
High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets
|
Plankensteiner, Lorenz
|
|
|
137 |
C |
p.
|
artikel
|
| 49 |
How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
|
Rostamabadi, Hadis
|
|
|
137 |
C |
p.
|
artikel
|
| 50 |
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
|
Yu, Xiliang
|
|
|
137 |
C |
p.
|
artikel
|
| 51 |
Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance
|
Gong, Wenjin
|
|
|
137 |
C |
p.
|
artikel
|
| 52 |
Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models
|
Jin, Yangyi
|
|
|
137 |
C |
p.
|
artikel
|
| 53 |
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes
|
Kuroiwa, Takashi
|
|
|
137 |
C |
p.
|
artikel
|
| 54 |
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
|
Allan, Matthew C.
|
|
|
137 |
C |
p.
|
artikel
|
| 55 |
Improved enzyme thermal stability, loading and bioavailability using alginate encapsulation
|
Weng, Yilun
|
|
|
137 |
C |
p.
|
artikel
|
| 56 |
Improvement in the optical properties of starch coatings via chemical-physical combination strategy for fruits preservation
|
Li, Yu
|
|
|
137 |
C |
p.
|
artikel
|
| 57 |
Improving properties of curdlan/nanocellulose blended film via optimizing drying temperature
|
Zhou, Libang
|
|
|
137 |
C |
p.
|
artikel
|
| 58 |
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
|
Chen, Bifen
|
|
|
137 |
C |
p.
|
artikel
|
| 59 |
Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0
|
Amagliani, Luca
|
|
|
137 |
C |
p.
|
artikel
|
| 60 |
Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine
|
Taghian Dinani, Somayeh
|
|
|
137 |
C |
p.
|
artikel
|
| 61 |
Interaction between Aspergillus oryzae lipase and chitosan: The underlying mechanism and complex characterization
|
Liu, Yan-Wei
|
|
|
137 |
C |
p.
|
artikel
|
| 62 |
Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein
|
Wang, Tong
|
|
|
137 |
C |
p.
|
artikel
|
| 63 |
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein
|
Yang, Yufei
|
|
|
137 |
C |
p.
|
artikel
|
| 64 |
Investigating the role and mechanism of water in E-beam modified sweet potato starch: Multi-scale structure, physicochemical properties, and in vitro digestibility
|
Liang, Wei
|
|
|
137 |
C |
p.
|
artikel
|
| 65 |
Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations
|
Salgado, Andres M.
|
|
|
137 |
C |
p.
|
artikel
|
| 66 |
Microrheological properties and local structure of ι-carrageenan gels probed by using optical tweezers
|
Geonzon, Lester C.
|
|
|
137 |
C |
p.
|
artikel
|
| 67 |
Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron scattering
|
Yang, Zhi
|
|
|
137 |
C |
p.
|
artikel
|
| 68 |
Mixed gels based on low acyl gellan and citrus pectin: A linear viscoelastic analysis
|
Rivera-Hernández, Lorena
|
|
|
137 |
C |
p.
|
artikel
|
| 69 |
Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions
|
Ke, Chuxin
|
|
|
137 |
C |
p.
|
artikel
|
| 70 |
Multifunctional pectin films based on mussel-inspired modified 2D Ag nanosheets for long-lasting antibacterial and enhanced barrier properties
|
Zhou, Ying
|
|
|
137 |
C |
p.
|
artikel
|
| 71 |
Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology
|
Du, Liyang
|
|
|
137 |
C |
p.
|
artikel
|
| 72 |
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
|
Guo, Jiaxin
|
|
|
137 |
C |
p.
|
artikel
|
| 73 |
Outstanding performance of gelatin as folic acid carrier: Assessment of photoprotection, bioaccessibility and gelling properties of the protein
|
Zema, Paula
|
|
|
137 |
C |
p.
|
artikel
|
| 74 |
Oxidized yeast β-glucan: Rheological behaviors and the formation of entanglement network at different oxidation degree
|
Guo, Yujie
|
|
|
137 |
C |
p.
|
artikel
|
| 75 |
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
|
Lin, Qianzhu
|
|
|
137 |
C |
p.
|
artikel
|
| 76 |
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
|
de Paiva Gouvêa, Lucas
|
|
|
137 |
C |
p.
|
artikel
|
| 77 |
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
|
Guan, Erqi
|
|
|
137 |
C |
p.
|
artikel
|
| 78 |
Pickering high internal phase emulsions with excellent UV protection property stabilized by Spirulina protein isolate nanoparticles
|
Ding, Jingjing
|
|
|
137 |
C |
p.
|
artikel
|
| 79 |
Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation
|
Momen, Shima
|
|
|
137 |
C |
p.
|
artikel
|
| 80 |
Production of nanoparticles from resistant starch via a simple three-step physical treatment
|
Apostolidis, Eftychios
|
|
|
137 |
C |
p.
|
artikel
|
| 81 |
Production of soy protein concentrate with the recovery of bioactive compounds: From destruction to valorization
|
Coscueta, Ezequiel R.
|
|
|
137 |
C |
p.
|
artikel
|
| 82 |
Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes
|
Guevara-Zambrano, J.M.
|
|
|
137 |
C |
p.
|
artikel
|
| 83 |
Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function
|
Hu, Yangyang
|
|
|
137 |
C |
p.
|
artikel
|
| 84 |
Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy
|
Heckl, Martin Philipp
|
|
|
137 |
C |
p.
|
artikel
|
| 85 |
Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions
|
Zhu, Hua
|
|
|
137 |
C |
p.
|
artikel
|
| 86 |
Rheological properties of wheat dough mediated by low-sodium salt
|
Wang, Xiaohua
|
|
|
137 |
C |
p.
|
artikel
|
| 87 |
Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions
|
Malafronte, Loredana
|
|
|
137 |
C |
p.
|
artikel
|
| 88 |
Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding sequences: From microscopic to macroscopic scales
|
Cui, Song
|
|
|
137 |
C |
p.
|
artikel
|
| 89 |
Structural change and functional improvement of wheat germ protein promoted by extrusion
|
Gao, Chaofan
|
|
|
137 |
C |
p.
|
artikel
|
| 90 |
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
|
Zhao, Chengbin
|
|
|
137 |
C |
p.
|
artikel
|
| 91 |
Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
|
Huang, Qiqi
|
|
|
137 |
C |
p.
|
artikel
|
| 92 |
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels
|
Feng, Ran
|
|
|
137 |
C |
p.
|
artikel
|
| 93 |
Structure and properties of starch/chitosan food packaging film containing ultra-low dosage GO with barrier and antibacterial
|
Wu, Lei
|
|
|
137 |
C |
p.
|
artikel
|
| 94 |
Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics
|
Wang, Tong
|
|
|
137 |
C |
p.
|
artikel
|
| 95 |
Sustainable and multifunctional cellulose-lignin films with excellent antibacterial and UV-shielding for active food packaging
|
He, Yuan
|
|
|
137 |
C |
p.
|
artikel
|
| 96 |
Sustainable bioactive pectin-based films to improve fruit safety via a circular economy approach
|
Méndez, Daniel A.
|
|
|
137 |
C |
p.
|
artikel
|
| 97 |
Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues
|
Lu, Zhou
|
|
|
137 |
C |
p.
|
artikel
|
| 98 |
Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein
|
Zhao, Chengbin
|
|
|
137 |
C |
p.
|
artikel
|
| 99 |
Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
|
Gregersen Echers, Simon
|
|
|
137 |
C |
p.
|
artikel
|
| 100 |
The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: Kinetics, thermodynamics, nanostructure and molecular mechanism
|
Wang, Yuan
|
|
|
137 |
C |
p.
|
artikel
|
| 101 |
The improvement of the sodium caseinate based electrospun nanofiber by modifying solvent system: Study of microstructure and physical properties
|
Ardestani, Samira Allahyari
|
|
|
137 |
C |
p.
|
artikel
|
| 102 |
Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs
|
Jeong, Hyeseung
|
|
|
137 |
C |
p.
|
artikel
|
| 103 |
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring
|
Zambrano, Juan C.
|
|
|
137 |
C |
p.
|
artikel
|
| 104 |
Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability
|
Tan, Yunbing
|
|
|
137 |
C |
p.
|
artikel
|
| 105 |
Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type
|
Liu, Zelong
|
|
|
137 |
C |
p.
|
artikel
|
| 106 |
Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system
|
Qiao, Dongling
|
|
|
137 |
C |
p.
|
artikel
|
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