| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach
|
Ryu, Jaekun
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|
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142 |
C |
p.
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artikel
|
| 2 |
Biopolymer-based UV protection functional films for food packaging
|
Ezati, Parya
|
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142 |
C |
p.
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artikel
|
| 3 |
Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications
|
Ertan, Kubra
|
|
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142 |
C |
p.
|
artikel
|
| 4 |
Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method
|
Qiu, Hongtu
|
|
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142 |
C |
p.
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artikel
|
| 5 |
Co-incorporation of probiotics into 3D printed custard cream with hydrophilic and hydrophobic bioactives
|
Cai, Qingying
|
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142 |
C |
p.
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artikel
|
| 6 |
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
|
Ouyang, Kefan
|
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142 |
C |
p.
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artikel
|
| 7 |
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel
|
Ma, Yunxiang
|
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142 |
C |
p.
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artikel
|
| 8 |
Contents continued
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142 |
C |
p.
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artikel
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| 9 |
Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
|
Dhakal, Damodar
|
|
|
142 |
C |
p.
|
artikel
|
| 10 |
Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan
|
Xu, Tian
|
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|
142 |
C |
p.
|
artikel
|
| 11 |
Development and characterization of walnut oleogels structured by cellulose nanofiber
|
Li, Xiufen
|
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|
142 |
C |
p.
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artikel
|
| 12 |
Development of biodegradable and vermicompostable films based on alginate and waste eggshells
|
Villanueva, Valeria
|
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|
142 |
C |
p.
|
artikel
|
| 13 |
Development of in vitro digestion simulation of gastrointestinal tract to evaluate lipolysis and proteolysis: Comparison of infant model digestion of breast milk and adult model digestion of cow milk
|
Zhao, Pu
|
|
|
142 |
C |
p.
|
artikel
|
| 14 |
Editorial Board
|
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142 |
C |
p.
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artikel
|
| 15 |
Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
|
Zhang, Jiatao
|
|
|
142 |
C |
p.
|
artikel
|
| 16 |
Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80 (MPC80) based processed cheese product
|
Dularia, Chandni
|
|
|
142 |
C |
p.
|
artikel
|
| 17 |
Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions
|
Kang, Zhuang-Li
|
|
|
142 |
C |
p.
|
artikel
|
| 18 |
Effect of the xanthan gum on the rheological properties of alginate hydrogels
|
Cofelice, Martina
|
|
|
142 |
C |
p.
|
artikel
|
| 19 |
Effect of various thermal processing on the structural and in vitro prebiotic characteristics of β-glucan from Hulless Barley
|
Xie, Yong
|
|
|
142 |
C |
p.
|
artikel
|
| 20 |
Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin
|
Miao, Liming
|
|
|
142 |
C |
p.
|
artikel
|
| 21 |
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
|
Wang, Chong Chong
|
|
|
142 |
C |
p.
|
artikel
|
| 22 |
Effects of temperature and pH on interfacial viscoelasticity, bulk rheology and tribological properties of whey protein isolate-stabilized high internal phase emulsions
|
Zhou, Beibei
|
|
|
142 |
C |
p.
|
artikel
|
| 23 |
Electrostatically reinforced and sealed nanocellulose-based macrosphere by alginate/chitosan multi-layer coatings for delivery of probiotics
|
Luan, Qian
|
|
|
142 |
C |
p.
|
artikel
|
| 24 |
Encapsulation of SOD in chitosan-coated gel particles of alginate or mixture of alginate and shellac for targeted intestinal delivery
|
Zhu, Zeliang
|
|
|
142 |
C |
p.
|
artikel
|
| 25 |
Enhanced mechanical property and freeze-thaw stability of alkali-induced heat-set konjac glucomannan hydrogel through anchoring interface effects of carboxylated cellulose nanocrystals
|
Tong, Cailing
|
|
|
142 |
C |
p.
|
artikel
|
| 26 |
Enzymatic arabinose depletion of wheat arabinoxylan regulates in vitro fermentation profiles and potential microbial degraders
|
Yao, Hong
|
|
|
142 |
C |
p.
|
artikel
|
| 27 |
Enzymatic synthesis of propionyl-fructooligosaccharides and their evaluation as a gut microbiota modulator
|
Tan, Diming
|
|
|
142 |
C |
p.
|
artikel
|
| 28 |
Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing
|
Uribe-Alvarez, Ricardo
|
|
|
142 |
C |
p.
|
artikel
|
| 29 |
Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study
|
Corfield, Rocío
|
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|
142 |
C |
p.
|
artikel
|
| 30 |
Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties
|
Jiang, Zhanmei
|
|
|
142 |
C |
p.
|
artikel
|
| 31 |
Feasibility of Agaricus bisporus waste biomass to develop biodegradable food packaging materials
|
Pérez-Bassart, Zaida
|
|
|
142 |
C |
p.
|
artikel
|
| 32 |
Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method
|
Huang, Lihua
|
|
|
142 |
C |
p.
|
artikel
|
| 33 |
Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions
|
Zioga, Marianthi
|
|
|
142 |
C |
p.
|
artikel
|
| 34 |
Formation of thermo-reversible gels from whey proteins after combined thermal and ethanol pretreatment
|
Andreadis, Marios
|
|
|
142 |
C |
p.
|
artikel
|
| 35 |
Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
|
Johansson, Mathias
|
|
|
142 |
C |
p.
|
artikel
|
| 36 |
Graphical abstract TOC
|
|
|
|
142 |
C |
p.
|
artikel
|
| 37 |
Graphical abstract TOC
|
|
|
|
142 |
C |
p.
|
artikel
|
| 38 |
Harnessing plum (Prunus domestica L.) processing wastes for the fabrication of bio-composite edible films: An attempt towards a food circular bioeconomy
|
Sheikh, Mohd Aaqib
|
|
|
142 |
C |
p.
|
artikel
|
| 39 |
High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing
|
Jiang, Wen
|
|
|
142 |
C |
p.
|
artikel
|
| 40 |
High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing
|
Liu, Xin
|
|
|
142 |
C |
p.
|
artikel
|
| 41 |
High uptake of citrus essential oil-loaded zein particles into E. coli tuned by the wet-crosslinked folic acid
|
Yang, Feilong
|
|
|
142 |
C |
p.
|
artikel
|
| 42 |
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
|
Cheng, Jinju
|
|
|
142 |
C |
p.
|
artikel
|
| 43 |
Impact of potato starch structural transitions on microstructure development during deep-frying
|
Riley, I.M.
|
|
|
142 |
C |
p.
|
artikel
|
| 44 |
Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
|
Santamaria, Maria
|
|
|
142 |
C |
p.
|
artikel
|
| 45 |
Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
|
Venkatachalam, Aaditya
|
|
|
142 |
C |
p.
|
artikel
|
| 46 |
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch
|
Chang, Ranran
|
|
|
142 |
C |
p.
|
artikel
|
| 47 |
Insights into the supramolecular self-assembly of sodium caseinate and calixarene
|
Kashapov, Ruslan
|
|
|
142 |
C |
p.
|
artikel
|
| 48 |
Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization
|
Yang, Nan
|
|
|
142 |
C |
p.
|
artikel
|
| 49 |
Lactoferrin as a carrier of iron: Development and physicochemical characterization
|
Marques, Arlete M.
|
|
|
142 |
C |
p.
|
artikel
|
| 50 |
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)
|
Piñeiro-Lago, Lorena
|
|
|
142 |
C |
p.
|
artikel
|
| 51 |
Marine fucoidans: Structural, extraction, biological activities and their applications in the food industry
|
Mensah, Emmanuel Ofosu
|
|
|
142 |
C |
p.
|
artikel
|
| 52 |
Mechanism of fat globule size and surface composition regulating in vitro dynamic digestion, absorption and transport of structured emulsions
|
Hou, Yingying
|
|
|
142 |
C |
p.
|
artikel
|
| 53 |
Molecular simulation of partially denatured β-lactoglobulin
|
Zhang, Zhuo
|
|
|
142 |
C |
p.
|
artikel
|
| 54 |
Novel multilayer chitosan/emulsion-loaded syringic acid grafted apple pectin film with sustained control release for active food packaging
|
Zhang, Lihui
|
|
|
142 |
C |
p.
|
artikel
|
| 55 |
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability
|
Jung, Isabella
|
|
|
142 |
C |
p.
|
artikel
|
| 56 |
Optimization and characterization of new oleogels developed based on sesame oil and rice bran oil
|
Sivakanthan, Subajiny
|
|
|
142 |
C |
p.
|
artikel
|
| 57 |
Optimization of ultrasonic-assisted hot acidic solvent extraction of ulvan from Ulva intestinalis of the Persian Gulf: Evaluation of structural, techno-functional, and bioactivity properties
|
Kazemi, Mohsen
|
|
|
142 |
C |
p.
|
artikel
|
| 58 |
Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel
|
Han, Chuanwu
|
|
|
142 |
C |
p.
|
artikel
|
| 59 |
Physicochemical and in vitro digestion properties of gelatin/low-methoxyl pectin synbiotic microgels co-encapsulating Lacticaseibacillus casei and pectic oligosaccharides via double-crosslinking with transglutaminase and calcium ions
|
Byeon, Jeong Ho
|
|
|
142 |
C |
p.
|
artikel
|
| 60 |
Phytosterols photooxidation in O/W emulsion: Influence of emulsifier composition and interfacial properties
|
Yang, Bo-wen
|
|
|
142 |
C |
p.
|
artikel
|
| 61 |
Preparation and characterization of emulsions of soy protein isolate-chitosan quaternary ammonium salt complexes and peppermint essential oil with extended release effect
|
Tian, Xiaolu
|
|
|
142 |
C |
p.
|
artikel
|
| 62 |
Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10
|
Liao, Meijuan
|
|
|
142 |
C |
p.
|
artikel
|
| 63 |
Preparation, chemical composition, glycolipid-lowering activity and functional property of high-purity polysaccharide from Moringa oleifera Lam. leaf: A novel plant-based functional hydrophilic colloid
|
Yang, Xinyi
|
|
|
142 |
C |
p.
|
artikel
|
| 64 |
Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
|
Song, Jia
|
|
|
142 |
C |
p.
|
artikel
|
| 65 |
Preparation of sodium-containing coacervates via high-voltage electrostatic field treatment: Saltiness perception of prefabricated chicken patties
|
Zhang, Lihui
|
|
|
142 |
C |
p.
|
artikel
|
| 66 |
Preparing bright Monascus yellow pigments by loading quercetin-Sn(II)- albumin –chitosan: Enhanced stability and bioactivity
|
Huang, Zhenfeng
|
|
|
142 |
C |
p.
|
artikel
|
| 67 |
Properties of complexes of whey protein isolate fibrils (WPIF) and octenyl succinate starch (OSS) and their applications in emulsion stabilization and custard cream
|
Niu, Wenlong
|
|
|
142 |
C |
p.
|
artikel
|
| 68 |
Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols
|
Li, Jinwang
|
|
|
142 |
C |
p.
|
artikel
|
| 69 |
Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing
|
Mohammadi, Adeleh
|
|
|
142 |
C |
p.
|
artikel
|
| 70 |
Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio
|
Qiao, Dongling
|
|
|
142 |
C |
p.
|
artikel
|
| 71 |
Soluble complexes of ovalbumin with fucoidan: Energetics of binding, protein stability and functional properties
|
Burova, Tatiana V.
|
|
|
142 |
C |
p.
|
artikel
|
| 72 |
Stability, rheological behavior and microstructure of Pickering emulsions co-stabilized by soy protein and carboxymethyl chitosan
|
Huang, Guo
|
|
|
142 |
C |
p.
|
artikel
|
| 73 |
Steam explosion pretreatment for bovine limed hide waste gelatin extraction
|
Rigueto, Cesar Vinicius Toniciolli
|
|
|
142 |
C |
p.
|
artikel
|
| 74 |
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum
|
Hou, Yanjie
|
|
|
142 |
C |
p.
|
artikel
|
| 75 |
Structural properties of meat analogue with added konjac gels
|
Yuliarti, Oni
|
|
|
142 |
C |
p.
|
artikel
|
| 76 |
Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation
|
Sun, Tao
|
|
|
142 |
C |
p.
|
artikel
|
| 77 |
Synergistic interactions between pea protein isolate and rapid-swelling starch
|
Dobson, Stacie
|
|
|
142 |
C |
p.
|
artikel
|
| 78 |
Tailoring the rheological properties of high protein suspension by thermal-mechanical treatment
|
Siddiqui, Uzma
|
|
|
142 |
C |
p.
|
artikel
|
| 79 |
Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application
|
Xie, Fan
|
|
|
142 |
C |
p.
|
artikel
|
| 80 |
Targeting transportation of curcumin by soybean lipophilic protein nano emulsion: Improving its bioaccessibility and regulating intestinal microorganisms in mice
|
Zeng, Zhen
|
|
|
142 |
C |
p.
|
artikel
|
| 81 |
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques
|
Van Audenhove, J.
|
|
|
142 |
C |
p.
|
artikel
|
| 82 |
Thermal stability and in vitro digestion of alginate–starch–iron beads for oral delivery of iron
|
Mihaly Cozmuta, A.
|
|
|
142 |
C |
p.
|
artikel
|
| 83 |
Transparent thermoreversible gels of β-(1 → 6)-branched β-(1 → 3)-glucan derived from the cauliflower mushroom Sparassis crispa
|
Furuta, Ayasa
|
|
|
142 |
C |
p.
|
artikel
|
| 84 |
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
|
Kraithong, Supaluck
|
|
|
142 |
C |
p.
|
artikel
|
| 85 |
Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅱ: Impact on functional and sensory properties of cheese
|
Ahsan, Maria
|
|
|
142 |
C |
p.
|
artikel
|
| 86 |
Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing
|
Wang, Fuying
|
|
|
142 |
C |
p.
|
artikel
|
| 87 |
Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing
|
Wang, Dongxu
|
|
|
142 |
C |
p.
|
artikel
|
| 88 |
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
|
Xia, Songgang
|
|
|
142 |
C |
p.
|
artikel
|
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