| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization
|
Reiter, Marius
|
|
|
143 |
C |
p.
|
artikel
|
| 2 |
Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment
|
Zhao, Xiujie
|
|
|
143 |
C |
p.
|
artikel
|
| 3 |
Application of yellow mustard mucilage in encapsulation of essential oils and polyphenols using spray drying
|
Bao, Haona
|
|
|
143 |
C |
p.
|
artikel
|
| 4 |
Binary complexes of whey protein fibers/isolates and fish gelatins for emulsion stabilization
|
Lin, Yichen
|
|
|
143 |
C |
p.
|
artikel
|
| 5 |
Casein micelle with different β-casein phenotypes: Fingerprinting pH-induced structural changes using FTIR and NMR spectroscopies
|
Daniloski, Davor
|
|
|
143 |
C |
p.
|
artikel
|
| 6 |
Chitosan-based multifunctional films reinforced with cerium oxide nanoparticles for food packaging applications
|
Purohit, Shiv Dutt
|
|
|
143 |
C |
p.
|
artikel
|
| 7 |
Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin
|
Yazar, Gamze
|
|
|
143 |
C |
p.
|
artikel
|
| 8 |
Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles
|
Xu, Xiang
|
|
|
143 |
C |
p.
|
artikel
|
| 9 |
Contents continued
|
|
|
|
143 |
C |
p.
|
artikel
|
| 10 |
Corn straw core/cellulose nanofibers composite for food packaging: Improved mechanical, bacteria blocking, ultraviolet and water vapor barrier properties
|
Li, Zhimao
|
|
|
143 |
C |
p.
|
artikel
|
| 11 |
Dried water-redispersible bacterial nanocellulose with sorbitol as capping agent
|
Rossi, E.
|
|
|
143 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
143 |
C |
p.
|
artikel
|
| 13 |
Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels
|
Lee, Jiseon
|
|
|
143 |
C |
p.
|
artikel
|
| 14 |
Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels
|
Tang, Qi
|
|
|
143 |
C |
p.
|
artikel
|
| 15 |
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles
|
Mahdavian Mehr, Hamed
|
|
|
143 |
C |
p.
|
artikel
|
| 16 |
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
|
Wang, Luying
|
|
|
143 |
C |
p.
|
artikel
|
| 17 |
Emulsifiers from mealworm
|
Lytridou, Christina C.
|
|
|
143 |
C |
p.
|
artikel
|
| 18 |
Enhancing zein-starch dough and bread properties by addition of hydrocolloids
|
Sadat, Azin
|
|
|
143 |
C |
p.
|
artikel
|
| 19 |
Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing
|
Wang, Yihui
|
|
|
143 |
C |
p.
|
artikel
|
| 20 |
Fabrication of egg white protein/phosphatidylcholine-EGCG co-assembled nanoparticles with sustained release in simulated gastrointestinal digestion and their transcellular permeability in Caco-2 cultures
|
Zhang, Mengya
|
|
|
143 |
C |
p.
|
artikel
|
| 21 |
Fabrication of rice bran protein - sodium alginate - calcium double cross-linked foam template for oleogel preparation
|
Zheng, Songbai
|
|
|
143 |
C |
p.
|
artikel
|
| 22 |
Fermentation properties and prebiotic potential of different pectins and their corresponding enzymatic hydrolysates
|
Guo, Xiaoyu
|
|
|
143 |
C |
p.
|
artikel
|
| 23 |
Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties
|
Martins, Artur J.
|
|
|
143 |
C |
p.
|
artikel
|
| 24 |
FoodSmarTag: An innovative dynamic labeling system based on pyranoflavylium-based colorimetric films for real-time monitoring of food freshness
|
Gomes, Vânia
|
|
|
143 |
C |
p.
|
artikel
|
| 25 |
Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution
|
Ke, Jingxuan
|
|
|
143 |
C |
p.
|
artikel
|
| 26 |
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
|
Zhao, Yadong
|
|
|
143 |
C |
p.
|
artikel
|
| 27 |
From amyloid fibrils to microfiber condensates: Tuning microfluidic coextrusion of food-grade β-lactoglobulin-pectin core-shell fibers by changes of protein structure
|
Kutzli, Ines
|
|
|
143 |
C |
p.
|
artikel
|
| 28 |
Graphical abstract TOC
|
|
|
|
143 |
C |
p.
|
artikel
|
| 29 |
Graphical abstract TOC
|
|
|
|
143 |
C |
p.
|
artikel
|
| 30 |
Hempseed polysaccharide (Cannabis sativa L.): Physicochemical characterization and comparison with flaxseed polysaccharide
|
Julakanti, Sharath
|
|
|
143 |
C |
p.
|
artikel
|
| 31 |
Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties
|
Julakanti, Sharath
|
|
|
143 |
C |
p.
|
artikel
|
| 32 |
Highly stable emulsion gels with micellar casein based on the jamming transition, for bioactive molecule delivery
|
Qin, Juanjuan
|
|
|
143 |
C |
p.
|
artikel
|
| 33 |
Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III
|
Monalisa, K.
|
|
|
143 |
C |
p.
|
artikel
|
| 34 |
Improved viability of probiotics encapsulated by layer-by-layer assembly using zein nanoparticles and pectin
|
Liu, Bu
|
|
|
143 |
C |
p.
|
artikel
|
| 35 |
Improving physicochemical stability of highland barley-based milk by the addition of endogenous β-glucan
|
Li, Ranqing
|
|
|
143 |
C |
p.
|
artikel
|
| 36 |
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures
|
Chen, Xuhuan
|
|
|
143 |
C |
p.
|
artikel
|
| 37 |
Interfacial arrangement of tunable gliadin nanoparticles via electrostatic assembly with pectin: Enhancement of foaming property
|
Peng, Dengfeng
|
|
|
143 |
C |
p.
|
artikel
|
| 38 |
Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
|
Chen, Xianxiang
|
|
|
143 |
C |
p.
|
artikel
|
| 39 |
Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity
|
Li, Jing
|
|
|
143 |
C |
p.
|
artikel
|
| 40 |
Lotus leaf polysaccharides prepared by alkaline water, deep eutectic solvent and high pressure homogenization-assisted dual enzyme extraction: A comparative study of structural features, prebiotic activities and functionalities
|
Ke, Yu
|
|
|
143 |
C |
p.
|
artikel
|
| 41 |
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
|
Yang, Yuyan
|
|
|
143 |
C |
p.
|
artikel
|
| 42 |
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
|
An, Nan-nan
|
|
|
143 |
C |
p.
|
artikel
|
| 43 |
Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure
|
Kavya, Mohan
|
|
|
143 |
C |
p.
|
artikel
|
| 44 |
Pectin-nanolignin composite films with water resistance, UV resistance, and antibacterial activity
|
Zhang, Shikai
|
|
|
143 |
C |
p.
|
artikel
|
| 45 |
Phase behavior and complex coacervation of whey protein isolate-Tremella fuciformis polysaccharide solution
|
Tian, Lili
|
|
|
143 |
C |
p.
|
artikel
|
| 46 |
Physical, interfacial and foaming properties of different mung bean protein fractions
|
Yang, Jack
|
|
|
143 |
C |
p.
|
artikel
|
| 47 |
Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea
|
Shrestha, Smriti
|
|
|
143 |
C |
p.
|
artikel
|
| 48 |
Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation
|
Zhao, Wenfei
|
|
|
143 |
C |
p.
|
artikel
|
| 49 |
Self-assembly mechanism of rice glutelin amyloid fibril aggregates obtained through experimental and molecular dynamics simulation analysis
|
Peng, Yuan
|
|
|
143 |
C |
p.
|
artikel
|
| 50 |
Simultaneously flame-retardant and antibacterial films from κ-carrageenan/carboxylated cellulose nanofibril/phytic acid for the preservation of cooked pork
|
Ning, Yuping
|
|
|
143 |
C |
p.
|
artikel
|
| 51 |
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
|
Liu, Yahui
|
|
|
143 |
C |
p.
|
artikel
|
| 52 |
Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions
|
Cheng, Yong
|
|
|
143 |
C |
p.
|
artikel
|
| 53 |
Structural and shear and extensional rheological properties of hairy basil seed mucilage for potential application as oropharyngeal dysphagia diets
|
Methacanon, Pawadee
|
|
|
143 |
C |
p.
|
artikel
|
| 54 |
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
|
Wang, Shuyu
|
|
|
143 |
C |
p.
|
artikel
|
| 55 |
Subcritical water hydrolysis of chia seed proteins and their functional characteristics
|
Solanki, Divyang
|
|
|
143 |
C |
p.
|
artikel
|
| 56 |
The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system
|
Wei, Lai
|
|
|
143 |
C |
p.
|
artikel
|
| 57 |
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
|
Ji, Fuyun
|
|
|
143 |
C |
p.
|
artikel
|
| 58 |
Upcycling of non-pomace residue of grape juice in the functionalization of polyelectrolyte complexes for biodegradable freshness indicators development
|
de Azevedo, Eduarda Silva
|
|
|
143 |
C |
p.
|
artikel
|
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