| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Air-water interfacial and foaming properties of native protein in aqueous quinoa (Chenopodium quinoa Willd.) extracts: Impact of pH- and heat-induced aggregation
|
Van de Vondel, Julie
|
|
|
144 |
C |
p.
|
artikel
|
| 2 |
Alkaline amino acids present unique aggregation behavior for quinoa protein gelation under microwave irradiation
|
Cao, Hongwei
|
|
|
144 |
C |
p.
|
artikel
|
| 3 |
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
|
Jiang, Zhao-Jing
|
|
|
144 |
C |
p.
|
artikel
|
| 4 |
Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste
|
Zheng, Yixin
|
|
|
144 |
C |
p.
|
artikel
|
| 5 |
A new nanohybrid particle reinforced multifunctional active packaging film for efficiently preserving postharvest fruit
|
Xu, Haishan
|
|
|
144 |
C |
p.
|
artikel
|
| 6 |
A novel oleogel based on porous microgel from egg white
|
Liu, Buwei
|
|
|
144 |
C |
p.
|
artikel
|
| 7 |
Application of sodium caseinate as protein based coating/stabilizing agent in development and optimization of vitamin D3-loaded nanostructured lipid carriers (NLCs)
|
Barri, Ali
|
|
|
144 |
C |
p.
|
artikel
|
| 8 |
Beeswax coating improves the hydrophobicity of sodium alginate/ anthocyanin/ cellulose nanocrystal indicator film
|
Shi, Shuo
|
|
|
144 |
C |
p.
|
artikel
|
| 9 |
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
|
Fernandes, Andrêssa Silva
|
|
|
144 |
C |
p.
|
artikel
|
| 10 |
Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition
|
Li, Wenyue
|
|
|
144 |
C |
p.
|
artikel
|
| 11 |
Biobased ternary films of thermoplastic starch, bacterial nanocellulose and gallic acid for active food packaging
|
Almeida, Tânia
|
|
|
144 |
C |
p.
|
artikel
|
| 12 |
Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
|
Wang, Yue
|
|
|
144 |
C |
p.
|
artikel
|
| 13 |
Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties
|
Wang, Lei
|
|
|
144 |
C |
p.
|
artikel
|
| 14 |
Chitosan with modified porosity and crosslinked with genipin: A dynamic system structurally characterized
|
Esparza-Flores, Elí Emanuel
|
|
|
144 |
C |
p.
|
artikel
|
| 15 |
Co-delivery of curcumin and quercetin in the bilayer structure based on complex coacervation
|
Ma, Le
|
|
|
144 |
C |
p.
|
artikel
|
| 16 |
Comparative study on the effect of different salts on surimi gelation and gel properties
|
Zhao, Yadong
|
|
|
144 |
C |
p.
|
artikel
|
| 17 |
Complex coacervation of type II collagen with anionic polysaccharides: Effects of solution pH and molecular conformation of polysaccharide
|
Xu, Rong
|
|
|
144 |
C |
p.
|
artikel
|
| 18 |
Comprehensive assessment of Hypsizygus marmoreus polysaccharides through simulated digestion and gut microbiota fermentation in vitro
|
Ye, Kai
|
|
|
144 |
C |
p.
|
artikel
|
| 19 |
Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion
|
Chen, Hualei
|
|
|
144 |
C |
p.
|
artikel
|
| 20 |
Contents continued
|
|
|
|
144 |
C |
p.
|
artikel
|
| 21 |
Continuous counter-current electrophoretic separation of oleosomes and proteins from oilseeds
|
Ayan, Kübra
|
|
|
144 |
C |
p.
|
artikel
|
| 22 |
Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
|
Liu, Hao
|
|
|
144 |
C |
p.
|
artikel
|
| 23 |
Corrigendum to “Effect of starch and fibre on faba bean protein gel characteristics” [Food Hydrocolloids 131 (2022) 107741]
|
Johansson, Mathias
|
|
|
144 |
C |
p.
|
artikel
|
| 24 |
Corrigendum to “Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions” [Food Hydrocolloids 141 (2023) 108671]
|
Keuleyan, Eléna
|
|
|
144 |
C |
p.
|
artikel
|
| 25 |
Cyclodextrin glycosyltransferase-catalyzed products from starch enhance the stability of microencapsulated cinnamaldehyde emulsion
|
Chen, Shuangdi
|
|
|
144 |
C |
p.
|
artikel
|
| 26 |
Demonstration of feasibility and effectiveness of deep eutectic solvent-water system extraction of RG-I type pectin from wolfberry based on target polysaccharide, solvent and their interactions
|
Gu, Jinyan
|
|
|
144 |
C |
p.
|
artikel
|
| 27 |
Designing bilayered composite films by direct agar/chitosan and citric acid-crosslinked PVA/agar layer-by-layer casting for packaging applications
|
Diop, Cherif Ibrahima Khalil
|
|
|
144 |
C |
p.
|
artikel
|
| 28 |
Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods
|
Nasrollahzadeh, Farzaneh
|
|
|
144 |
C |
p.
|
artikel
|
| 29 |
Dynamically crosslinked chitosan/cellulose nanofiber-based films integrated with γ-cyclodextrin/curcumin inclusion complex as multifunctional packaging materials for perishable fruit
|
Zhou, Yifan
|
|
|
144 |
C |
p.
|
artikel
|
| 30 |
Editorial Board
|
|
|
|
144 |
C |
p.
|
artikel
|
| 31 |
Effect of chlorogenic acid on lotus seed starch gelatinization behavior and complexation mode during microwave treatment
|
Jiang, Xiangfu
|
|
|
144 |
C |
p.
|
artikel
|
| 32 |
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein
|
Islam, Zubair-ul
|
|
|
144 |
C |
p.
|
artikel
|
| 33 |
Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato
|
Hu, Hong
|
|
|
144 |
C |
p.
|
artikel
|
| 34 |
Effect of different types of nanocellulose on the structure and properties of gelatin films
|
Onyeaka, Perpetual Ogechi
|
|
|
144 |
C |
p.
|
artikel
|
| 35 |
Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles
|
Fu, Yang
|
|
|
144 |
C |
p.
|
artikel
|
| 36 |
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
|
Wu, Chao
|
|
|
144 |
C |
p.
|
artikel
|
| 37 |
Effect of rice bran rancidity on the structural characteristics and rheological properties of rice bran protein fibril aggregates
|
Zhao, Mengmeng
|
|
|
144 |
C |
p.
|
artikel
|
| 38 |
Effect of temperature during acetylation and heat moisture treatment on the structural and physicochemical properties and application of wheat starch
|
Chen, Huijing
|
|
|
144 |
C |
p.
|
artikel
|
| 39 |
Effects of crystalline/non-crystalline emulsifiers on foamed emulsion: Microstructure, rheological properties, and 3D printing
|
Gu, Xinya
|
|
|
144 |
C |
p.
|
artikel
|
| 40 |
Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors
|
Gao, Lin
|
|
|
144 |
C |
p.
|
artikel
|
| 41 |
Effects of freeze–thawing treatment on mechanical and structural properties of konjac glucomannan gels containing additives
|
Takeno, Hiroyuki
|
|
|
144 |
C |
p.
|
artikel
|
| 42 |
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp
|
Ornelas-Paz, J.J.
|
|
|
144 |
C |
p.
|
artikel
|
| 43 |
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches
|
Gebremical, Gebremedhin Gebremariam
|
|
|
144 |
C |
p.
|
artikel
|
| 44 |
Effects of sucrose esters on whipping capabilities of aerated emulsions
|
Xie, Pengkai
|
|
|
144 |
C |
p.
|
artikel
|
| 45 |
EGCG/HP-β-CD inclusion complexes integrated into PCL/Chitosan oligosaccharide nanofiber membranes developed by ELS for fruit packaging
|
Hu, Guoxing
|
|
|
144 |
C |
p.
|
artikel
|
| 46 |
Enzymatically produced nanocellulose as emulsifier for Pickering emulsion
|
Cui, Jingwei
|
|
|
144 |
C |
p.
|
artikel
|
| 47 |
Evaluation of cassava leaves extract as a material to produce biopolymer-based films
|
Miranda, Cristiane Grella
|
|
|
144 |
C |
p.
|
artikel
|
| 48 |
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
|
He, Chun-ai
|
|
|
144 |
C |
p.
|
artikel
|
| 49 |
Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization
|
Allahdad, Zahra
|
|
|
144 |
C |
p.
|
artikel
|
| 50 |
Fabrication of natural W1/O/W2 double emulsions stabilized with gliadin colloid particles and soybean lecithin
|
Zhang, Xuan
|
|
|
144 |
C |
p.
|
artikel
|
| 51 |
Fabrication of pea protein gels with modulated rheological properties using high pressure processing
|
Zhang, Sitian
|
|
|
144 |
C |
p.
|
artikel
|
| 52 |
Formation and characterization of hollow particles with zein-WPI hybrid shell for curcumin encapsulation
|
Shen, Qianqian
|
|
|
144 |
C |
p.
|
artikel
|
| 53 |
Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein
|
Hu, Yangyang
|
|
|
144 |
C |
p.
|
artikel
|
| 54 |
Graphical abstract TOC
|
|
|
|
144 |
C |
p.
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
144 |
C |
p.
|
artikel
|
| 56 |
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
|
Yan, Zhaohui
|
|
|
144 |
C |
p.
|
artikel
|
| 57 |
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
|
Shen, Shi-ke
|
|
|
144 |
C |
p.
|
artikel
|
| 58 |
Highly expandable edible hydrogels for the prevention and treatment of obesity through dietary intervention
|
Yang, Huiyuan
|
|
|
144 |
C |
p.
|
artikel
|
| 59 |
High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation
|
Tian, Tian
|
|
|
144 |
C |
p.
|
artikel
|
| 60 |
High-performance multifunctional gelatin-based films engineered with metal-organic frameworks for active food packaging applications
|
Riahi, Zohreh
|
|
|
144 |
C |
p.
|
artikel
|
| 61 |
Hydrophobic aggregation via partial Gal removal affects solution characteristics and fine structure of tamarind kernel polysaccharides
|
Guo, Rui
|
|
|
144 |
C |
p.
|
artikel
|
| 62 |
Hydrophobic electrospun membrane of peppermint oil loaded zein with coating of methyltriethoxysilane for active packaging
|
Xia, Li
|
|
|
144 |
C |
p.
|
artikel
|
| 63 |
Impact mechanism of methylation degree on structure and emulsifying ability of soy hull polysaccharides
|
Yang, Hui
|
|
|
144 |
C |
p.
|
artikel
|
| 64 |
Impact of metal-phenolic networks on the structural and functional properties of soy protein
|
Wang, Xing
|
|
|
144 |
C |
p.
|
artikel
|
| 65 |
Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM)
|
Yan, Sicong
|
|
|
144 |
C |
p.
|
artikel
|
| 66 |
Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques
|
Ban, Qingfeng
|
|
|
144 |
C |
p.
|
artikel
|
| 67 |
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
|
Sun, Ping
|
|
|
144 |
C |
p.
|
artikel
|
| 68 |
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
|
Feng, Xiao
|
|
|
144 |
C |
p.
|
artikel
|
| 69 |
Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin
|
Xie, Dengke
|
|
|
144 |
C |
p.
|
artikel
|
| 70 |
Influence of pH on particle size of thermomechanical stabilized whey protein-pectin complexes for technical scale production
|
Filla, Jessica
|
|
|
144 |
C |
p.
|
artikel
|
| 71 |
Insight into effect of pigment removal on leaf protein-based bionanocomposite film properties
|
Qin, Qingyu
|
|
|
144 |
C |
p.
|
artikel
|
| 72 |
Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels
|
Li, Meng
|
|
|
144 |
C |
p.
|
artikel
|
| 73 |
Insights into the relation between multi-scale structure and in-vitro digestibility of type 3 resistant starches prepared from wrinkled pea starches
|
Shi, Jiali
|
|
|
144 |
C |
p.
|
artikel
|
| 74 |
Interfacial behavior of coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability
|
Ma, Jingrong
|
|
|
144 |
C |
p.
|
artikel
|
| 75 |
In vitro and in silico studies of the structure and functional properties of the lactoferrin-chlorogenic acid complex
|
Zhang, Yutong
|
|
|
144 |
C |
p.
|
artikel
|
| 76 |
Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide–stabilized high internal phase emulsions
|
Jie, Yilin
|
|
|
144 |
C |
p.
|
artikel
|
| 77 |
Kinetics of acid hydrolysis of k-Carrageenan by in situ rheological follow-up
|
Russo Spena, Simona
|
|
|
144 |
C |
p.
|
artikel
|
| 78 |
Layer by layer self-assembly for coating a nanosuspension to modify drug release and stability for oral delivery
|
Elbaz, Nancy M.
|
|
|
144 |
C |
p.
|
artikel
|
| 79 |
Measurement of starch gelatinization using a spectrophotometer
|
Chi, Chengdeng
|
|
|
144 |
C |
p.
|
artikel
|
| 80 |
Melting properties of vegan cheese: Effect of emulsion and protein addition on the thermal behaviour of starch gels
|
Lyu, Zhihong
|
|
|
144 |
C |
p.
|
artikel
|
| 81 |
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
|
Zhou, Hualu
|
|
|
144 |
C |
p.
|
artikel
|
| 82 |
Molecular mechanism of high-pressure processing regulates the aggregation of major royal jelly proteins
|
Pan, Fei
|
|
|
144 |
C |
p.
|
artikel
|
| 83 |
Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides
|
Shi, Xiaodan
|
|
|
144 |
C |
p.
|
artikel
|
| 84 |
Natural food-derived materials fabricated nanocapsules-dissolving microneedles system for treating primary dysmenorrhea
|
Hou, Xiaolin
|
|
|
144 |
C |
p.
|
artikel
|
| 85 |
New insights into the effects of starch-oleic acid-chlorogenic acid interactions on structural formation by hot-extrusion 3D printing: From perspective of nonlinear rheology
|
Liu, Zipeng
|
|
|
144 |
C |
p.
|
artikel
|
| 86 |
pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer
|
Zhang, Ting
|
|
|
144 |
C |
p.
|
artikel
|
| 87 |
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
|
Zhang, Xinyu
|
|
|
144 |
C |
p.
|
artikel
|
| 88 |
Polyphenols from pigmented quinoa as potential modulators of maize starch digestion: Role of the starch-polyphenol inclusion and non-inclusion complexes
|
Zhang, Qiaozhi
|
|
|
144 |
C |
p.
|
artikel
|
| 89 |
Potential of polysaccharides for food packaging applications. Part 2/2: An experimental review of the effect of aging conditions on the functional properties of polysaccharide films
|
Ureña, María
|
|
|
144 |
C |
p.
|
artikel
|
| 90 |
Potential of polysaccharides for food packaging applications. Part 1/2 : An experimental review of the functional properties of polysaccharide coatings
|
Ureña, María
|
|
|
144 |
C |
p.
|
artikel
|
| 91 |
Preparation, characterization and functional properties of ternary composite nanoparticles for enhanced water solubility and bioaccessibility of lutein
|
Du, Xiaojing
|
|
|
144 |
C |
p.
|
artikel
|
| 92 |
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
|
Lv, Yanan
|
|
|
144 |
C |
p.
|
artikel
|
| 93 |
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
|
Li, Ruiling
|
|
|
144 |
C |
p.
|
artikel
|
| 94 |
Real-time monitoring of casein gel microstructure during simulated gastric digestion monitored by small-angle neutron scattering
|
Bayrak, Meltem
|
|
|
144 |
C |
p.
|
artikel
|
| 95 |
Recent advances in fabricating, characterizing, and applying food-derived fibers using microfluidic spinning technology
|
Li, Ren
|
|
|
144 |
C |
p.
|
artikel
|
| 96 |
Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions
|
Chen, Jiaxin
|
|
|
144 |
C |
p.
|
artikel
|
| 97 |
Rheological properties and thickening effect of high molecular weight exopolysaccharide and intracellular polysaccharide from Schizophyllum commune
|
Meng, Qi
|
|
|
144 |
C |
p.
|
artikel
|
| 98 |
Rheological properties of chia seed gum extracted by high-speed shearing and its comparison with commercial polysaccharides
|
Li, Lin
|
|
|
144 |
C |
p.
|
artikel
|
| 99 |
Scalable fabrication of uniform nanoparticles for the efficient co-encapsulation of curcumin and procyanidins driven by multiple interactions
|
Feng, Fan
|
|
|
144 |
C |
p.
|
artikel
|
| 100 |
Size effect of fish gelatin nanoparticles on the mechanical properties of collagen film based on its hierarchical structure
|
Nuerjiang, Maheshati
|
|
|
144 |
C |
p.
|
artikel
|
| 101 |
Solvent-free encapsulation of β-carotene in natural flaxseed oil bodies induced via tepidity-physical field treatment: Formation, characteristic and stability
|
Zhang, Shan
|
|
|
144 |
C |
p.
|
artikel
|
| 102 |
Structural and gelling properties of whey proteins influenced by various acids: Experimental and computational approaches
|
Zhang, Linlin
|
|
|
144 |
C |
p.
|
artikel
|
| 103 |
Structural features underlying crunchy property of konjac glucomannan gels
|
Liu, Zhenjun
|
|
|
144 |
C |
p.
|
artikel
|
| 104 |
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
|
Wei, Guangqiang
|
|
|
144 |
C |
p.
|
artikel
|
| 105 |
Structure and microbial-modulating evaluation of a sulfhydryl-modified pectin
|
Hou, Lijuan
|
|
|
144 |
C |
p.
|
artikel
|
| 106 |
Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties
|
Cui, Jiefen
|
|
|
144 |
C |
p.
|
artikel
|
| 107 |
Surface dilatational and foaming properties of whey protein and escin mixtures
|
Yang, Jack
|
|
|
144 |
C |
p.
|
artikel
|
| 108 |
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
|
Wang, Ningzhe
|
|
|
144 |
C |
p.
|
artikel
|
| 109 |
Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity
|
Fan, Chunli
|
|
|
144 |
C |
p.
|
artikel
|
| 110 |
The determination of aggregation size on the emulsion properties of myofibrillar protein
|
Zhang, Haozhen
|
|
|
144 |
C |
p.
|
artikel
|
| 111 |
The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
|
Liu, Yu
|
|
|
144 |
C |
p.
|
artikel
|
| 112 |
The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
|
Xu, Yue
|
|
|
144 |
C |
p.
|
artikel
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| 113 |
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