| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins
|
Deng, Boxin
|
|
|
140 |
C |
p.
|
artikel
|
| 2 |
Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
|
Kang, Ji
|
|
|
140 |
C |
p.
|
artikel
|
| 3 |
Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance
|
Liu, Haifang
|
|
|
140 |
C |
p.
|
artikel
|
| 4 |
Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums
|
Tirgarian, Behraad
|
|
|
140 |
C |
p.
|
artikel
|
| 5 |
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
|
Xue, Hui
|
|
|
140 |
C |
p.
|
artikel
|
| 6 |
Competitive adsorption of binary negatively charged proteins in egg white during foam evolution: From bulk solution to air-water interface
|
Jin, Haobo
|
|
|
140 |
C |
p.
|
artikel
|
| 7 |
contents continued
|
|
|
|
140 |
C |
p.
|
artikel
|
| 8 |
Corrigendum to “Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels” [Food Hydrocolloids 139 (2023) 108527]
|
Guo, Yang
|
|
|
140 |
C |
p.
|
artikel
|
| 9 |
Crystal structure changes of native and retrograded starches modified by high hydrostatic pressure: Physical dual modification
|
Dominguez-Ayala, Jaime E.
|
|
|
140 |
C |
p.
|
artikel
|
| 10 |
Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure
|
Zhang, Kai
|
|
|
140 |
C |
p.
|
artikel
|
| 11 |
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
|
Wang, Ningzhe
|
|
|
140 |
C |
p.
|
artikel
|
| 12 |
Development of active packaging films based on collagen/gallic acid-grafted chitosan incorporating with ε-polylysine for pork preservation
|
Zheng, Tingting
|
|
|
140 |
C |
p.
|
artikel
|
| 13 |
Different dietary fibers unequally remodel gut microbiota and charge up anti-obesity effects
|
Wen, Jia-Jia
|
|
|
140 |
C |
p.
|
artikel
|
| 14 |
Does the protein structure of β-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?
|
Rodriguez, Martin Daniel Aya
|
|
|
140 |
C |
p.
|
artikel
|
| 15 |
3D printing of salmon fillet mimic: Imparting printability via high-pressure homogenization and post-printing texturization via transglutaminase
|
Tay, Jingxin Uma
|
|
|
140 |
C |
p.
|
artikel
|
| 16 |
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
|
Zhu, Juncheng
|
|
|
140 |
C |
p.
|
artikel
|
| 17 |
Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
|
Yan, Shizhang
|
|
|
140 |
C |
p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
|
140 |
C |
p.
|
artikel
|
| 19 |
Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
|
Zhao, Xiujie
|
|
|
140 |
C |
p.
|
artikel
|
| 20 |
Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour
|
Zhu, Junchao
|
|
|
140 |
C |
p.
|
artikel
|
| 21 |
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
|
Dong, Yue
|
|
|
140 |
C |
p.
|
artikel
|
| 22 |
Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions
|
Zhang, Mi
|
|
|
140 |
C |
p.
|
artikel
|
| 23 |
Effects of pectin-calcium matrices on controlling in vitro digestion of normal maize starch
|
Kraithong, Supaluck
|
|
|
140 |
C |
p.
|
artikel
|
| 24 |
Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate
|
Muhialdin, Belal J.
|
|
|
140 |
C |
p.
|
artikel
|
| 25 |
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures
|
Zhu, Peilei
|
|
|
140 |
C |
p.
|
artikel
|
| 26 |
Electrosprayed microparticles from inulin and poly(vinyl) alcohol for colon targeted delivery of prebiotics
|
Saud, Keara T.
|
|
|
140 |
C |
p.
|
artikel
|
| 27 |
Electrospun zein/C-phycocyanin composite: Simulation, characterization and therapeutic application
|
Hajjari, Mohammad Mahdi
|
|
|
140 |
C |
p.
|
artikel
|
| 28 |
Emulsifiers from olive stones
|
Elayeb, Rania
|
|
|
140 |
C |
p.
|
artikel
|
| 29 |
Encapsulation of caffeine in sandwich structured Alyssum homolocarpum seed gum/PVA/gelatin nanofibers using electrospinning technique
|
Kazemianrad, Fatemeh
|
|
|
140 |
C |
p.
|
artikel
|
| 30 |
Encapsulation of salmon oil using complex coacervation: Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability
|
Glomm, Wilhelm R.
|
|
|
140 |
C |
p.
|
artikel
|
| 31 |
Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan
|
Zhao, Yadong
|
|
|
140 |
C |
p.
|
artikel
|
| 32 |
Erratum to “Effects of purple passion fruit peel extracts on characteristics of Pouteria campechiana seed starch films and the application in discernible detection of shrimp freshness” [Food Hydrocolloids 138C 108477]
|
Jiang, Haitao
|
|
|
140 |
C |
p.
|
artikel
|
| 33 |
Evaluation of cattle skin collagen for producing co-extrusion sausage casing
|
Suurs, Patricia
|
|
|
140 |
C |
p.
|
artikel
|
| 34 |
Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion
|
Tan, Shuyu
|
|
|
140 |
C |
p.
|
artikel
|
| 35 |
Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process
|
Xu, Minghao
|
|
|
140 |
C |
p.
|
artikel
|
| 36 |
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel
|
Jiang, Wenxin
|
|
|
140 |
C |
p.
|
artikel
|
| 37 |
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
|
Ghorghi, Zohreh Baratian
|
|
|
140 |
C |
p.
|
artikel
|
| 38 |
Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis
|
Zhao, Nuo
|
|
|
140 |
C |
p.
|
artikel
|
| 39 |
Graphical abstract TOC
|
|
|
|
140 |
C |
p.
|
artikel
|
| 40 |
Graphical abstract TOC
|
|
|
|
140 |
C |
p.
|
artikel
|
| 41 |
High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP
|
Dehnad, Danial
|
|
|
140 |
C |
p.
|
artikel
|
| 42 |
High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate
|
Zioga, Marianthi
|
|
|
140 |
C |
p.
|
artikel
|
| 43 |
How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin?
|
Wen, Hedi
|
|
|
140 |
C |
p.
|
artikel
|
| 44 |
Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols
|
Hu, Yangyang
|
|
|
140 |
C |
p.
|
artikel
|
| 45 |
Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
|
Ji, Shengsong
|
|
|
140 |
C |
p.
|
artikel
|
| 46 |
Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
|
Torbica, Aleksandra
|
|
|
140 |
C |
p.
|
artikel
|
| 47 |
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships
|
Ciuffarin, Francesco
|
|
|
140 |
C |
p.
|
artikel
|
| 48 |
Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt
|
Chang, Liuyi
|
|
|
140 |
C |
p.
|
artikel
|
| 49 |
Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch
|
Tian, Yu
|
|
|
140 |
C |
p.
|
artikel
|
| 50 |
Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions
|
Lu, Zhou
|
|
|
140 |
C |
p.
|
artikel
|
| 51 |
Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation
|
Xia, Minquan
|
|
|
140 |
C |
p.
|
artikel
|
| 52 |
Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing
|
Hu, Kai
|
|
|
140 |
C |
p.
|
artikel
|
| 53 |
Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation
|
Hellebois, Thierry
|
|
|
140 |
C |
p.
|
artikel
|
| 54 |
New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin
|
Yang, Peiqing
|
|
|
140 |
C |
p.
|
artikel
|
| 55 |
Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery
|
Shang, Wenbo
|
|
|
140 |
C |
p.
|
artikel
|
| 56 |
Physico-chemical and structural characterization of cellulose nanocrystals obtained by two drying methods: Freeze-drying and spray-drying
|
Alarcón-Moyano, J.
|
|
|
140 |
C |
p.
|
artikel
|
| 57 |
Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels
|
Zampouni, K.
|
|
|
140 |
C |
p.
|
artikel
|
| 58 |
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase
|
Wu, Sihong
|
|
|
140 |
C |
p.
|
artikel
|
| 59 |
Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study
|
A'yun, Qurrotul
|
|
|
140 |
C |
p.
|
artikel
|
| 60 |
Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications
|
Chen, Guangxue
|
|
|
140 |
C |
p.
|
artikel
|
| 61 |
Recent advances in chitosan based bioactive materials for food preservation
|
Liu, Xiaoli
|
|
|
140 |
C |
p.
|
artikel
|
| 62 |
Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds
|
Huang, Meigui
|
|
|
140 |
C |
p.
|
artikel
|
| 63 |
Recent advances in polysaccharides from the genus Polygonatum: Isolation, structures, bioactivities, and application
|
Hu, Yunfei
|
|
|
140 |
C |
p.
|
artikel
|
| 64 |
Regulation, production and clinical application of Foods for Special Medical Purposes (FSMPs) in China and relevant application of food hydrocolloids in dysphagia therapy
|
Huang, Long
|
|
|
140 |
C |
p.
|
artikel
|
| 65 |
Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content
|
Li, Zhao
|
|
|
140 |
C |
p.
|
artikel
|
| 66 |
Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
|
Muhoza, Bertrand
|
|
|
140 |
C |
p.
|
artikel
|
| 67 |
Stability of native/thermally denatured myofibrillar protein particles: Improvement with decreasing pH
|
Wang, Mengman
|
|
|
140 |
C |
p.
|
artikel
|
| 68 |
Structural manipulation of the gelatin/genipin network to inform the molecular transport of caffeine
|
Morrish, Courtney
|
|
|
140 |
C |
p.
|
artikel
|
| 69 |
Ternary synergistic aggregation of chlorophyll/Soy protein isolate improves chlorophyll stability
|
Li, Fangwei
|
|
|
140 |
C |
p.
|
artikel
|
| 70 |
The effect of sodium alginate on the nanomechanical properties and interaction between oil body droplets studied using atomic force microscopy
|
Yang, Nan
|
|
|
140 |
C |
p.
|
artikel
|
| 71 |
The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
|
Gamonpilas, Chaiwut
|
|
|
140 |
C |
p.
|
artikel
|
| 72 |
The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin
|
Salleh, Nurhazwani
|
|
|
140 |
C |
p.
|
artikel
|
| 73 |
The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat
|
Ma, Yanqing
|
|
|
140 |
C |
p.
|
artikel
|
| 74 |
Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein
|
Wang, Yong
|
|
|
140 |
C |
p.
|
artikel
|
| 75 |
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
|
Yang, Jing
|
|
|
140 |
C |
p.
|
artikel
|
| 76 |
Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein
|
Okeudo-Cogan, Mary C.
|
|
|
140 |
C |
p.
|
artikel
|
| 77 |
VSI: Fundamentals and application of food hydrocolloids
|
Nishinari, Katsuyoshi
|
|
|
140 |
C |
p.
|
artikel
|
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