| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Ability of soy protein derived amyloid fibrils to stabilize aqueous two-phase system and effect of pH on the system
|
Gao, Yue
|
|
|
145 |
C |
p.
|
artikel
|
| 2 |
A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis
|
Ağagündüz, Duygu
|
|
|
145 |
C |
p.
|
artikel
|
| 3 |
Antibacterial film based on κ-carrageenan with benzyl isothiocyanate-β-cyclodextrin inclusion complex: Characterization and application in chicken preservation
|
Huang, Yue
|
|
|
145 |
C |
p.
|
artikel
|
| 4 |
Antibacterial food packaging capable of sustained and unidirectional release carvacrol/thymol nanoemulsions for pork preservation
|
Wang, Lin
|
|
|
145 |
C |
p.
|
artikel
|
| 5 |
Bacterial cellulose vs. bacterial cellulose nanocrystals as stabilizer agents for O/W pickering emulsions
|
Sommer, Agata
|
|
|
145 |
C |
p.
|
artikel
|
| 6 |
Bilayer electrostatic deposition: An effective strategy to enhance physical stability of double emulsion
|
Hua, Yijie
|
|
|
145 |
C |
p.
|
artikel
|
| 7 |
Binders in foods: Definition, functionality, and characterization
|
Herz, Eva
|
|
|
145 |
C |
p.
|
artikel
|
| 8 |
Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches
|
Di, Chenna
|
|
|
145 |
C |
p.
|
artikel
|
| 9 |
κ−Carrageenan−Based flexible antibacterial and pH−Sensitive hydrogels with phenanthroline covalent conjugation groups
|
Wang, Xiaojia
|
|
|
145 |
C |
p.
|
artikel
|
| 10 |
Characterization of gellan gum-chitosan based hydrogel to evaluate as a potential gelatin substitute
|
Khorshidi, Sadaf
|
|
|
145 |
C |
p.
|
artikel
|
| 11 |
Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread
|
Song, Meng-Kun
|
|
|
145 |
C |
p.
|
artikel
|
| 12 |
Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability
|
Zhang, Minghao
|
|
|
145 |
C |
p.
|
artikel
|
| 13 |
Combining multi–spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate–tannic acid complexes
|
Wang, Ning
|
|
|
145 |
C |
p.
|
artikel
|
| 14 |
Complexation of octenyl succinic anhydride-esterified corn starch/polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
|
Romero Hernández, Héctor A.
|
|
|
145 |
C |
p.
|
artikel
|
| 15 |
Complexing with fibrillated glutenin and orange peel pectin improves the aqueous dispersion and storage stability of hesperitin/hesperidin
|
Jiang, Haihua
|
|
|
145 |
C |
p.
|
artikel
|
| 16 |
Conformation and hydration property of low-acetyl gellan gum under microwave irradiation: Experiments and molecular dynamics simulations
|
Yan, Bowen
|
|
|
145 |
C |
p.
|
artikel
|
| 17 |
Construction of galangin-loaded soy extract nanoparticles using pH-driven method: Process optimization, stability evaluation, and structure characterization
|
Rao, Huishan
|
|
|
145 |
C |
p.
|
artikel
|
| 18 |
Contents continued
|
|
|
|
145 |
C |
p.
|
artikel
|
| 19 |
Controllable structure of porous starch facilitates bioactive encapsulation by mild gelatinization
|
Zhu, Qingqing
|
|
|
145 |
C |
p.
|
artikel
|
| 20 |
Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets
|
Li, Sisheng
|
|
|
145 |
C |
p.
|
artikel
|
| 21 |
Controlling the digestibility and multi-level structure of waxy rice starch by complexation with Artemisia sphaerocephala Kracsh Gum
|
Wang, Hongwei
|
|
|
145 |
C |
p.
|
artikel
|
| 22 |
Cryoprotective role of saccharides in frozen egg yolks: Water/ice tailoring effect and improved freeze–thaw stability
|
Ma, Zihong
|
|
|
145 |
C |
p.
|
artikel
|
| 23 |
Developing concentrated emulsion gel hybrids structured by natural food fibres
|
Tan, Zhan Lun Alan
|
|
|
145 |
C |
p.
|
artikel
|
| 24 |
Development of chitosan-based antibacterial and antioxidant bioactive film incorporated with carvacrol-loaded modified halloysite nanotube
|
Zhang, Yuemei
|
|
|
145 |
C |
p.
|
artikel
|
| 25 |
Development of novel EGCG/Fe loaded sodium alginate-based packaging films with antibacterial and slow-release properties
|
Mao, Shuifang
|
|
|
145 |
C |
p.
|
artikel
|
| 26 |
Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
|
Sereti, Vasileia
|
|
|
145 |
C |
p.
|
artikel
|
| 27 |
Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation
|
Yu, Qinye
|
|
|
145 |
C |
p.
|
artikel
|
| 28 |
Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy
|
Badin, Regis
|
|
|
145 |
C |
p.
|
artikel
|
| 29 |
Editorial Board
|
|
|
|
145 |
C |
p.
|
artikel
|
| 30 |
Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein
|
Li, Yue
|
|
|
145 |
C |
p.
|
artikel
|
| 31 |
Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel
|
Dang, Yunzhuo
|
|
|
145 |
C |
p.
|
artikel
|
| 32 |
Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin
|
Zhang, Xiaohan
|
|
|
145 |
C |
p.
|
artikel
|
| 33 |
Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels
|
Qian, Zheng
|
|
|
145 |
C |
p.
|
artikel
|
| 34 |
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
|
Xia, Songgang
|
|
|
145 |
C |
p.
|
artikel
|
| 35 |
Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ
|
Niu, Hui
|
|
|
145 |
C |
p.
|
artikel
|
| 36 |
Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits
|
Sereti, Vasileia
|
|
|
145 |
C |
p.
|
artikel
|
| 37 |
Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes
|
Lin, Tiantian
|
|
|
145 |
C |
p.
|
artikel
|
| 38 |
Encapsulation of lemongrass essential oil into cassava starch fibers for application as antifungal agents in bread
|
Cruz, Elder Pacheco da
|
|
|
145 |
C |
p.
|
artikel
|
| 39 |
Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins
|
Hadidi, Milad
|
|
|
145 |
C |
p.
|
artikel
|
| 40 |
Enhancing stability of 1,3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single- and double-layer microcapsules
|
Tang, Qinyue
|
|
|
145 |
C |
p.
|
artikel
|
| 41 |
Enhancing the dispersibility of commercial pea protein ingredients using stirred media milling: Potential mechanisms of action
|
Li, Changhong
|
|
|
145 |
C |
p.
|
artikel
|
| 42 |
Evaluation of different sugars for glycation modifications of chitosan to improve its functionality for food preservation
|
Bandiwadekar, Chaitra R.
|
|
|
145 |
C |
p.
|
artikel
|
| 43 |
Extraction of oleosome and protein mixtures from sunflower seeds
|
Yang, Jack
|
|
|
145 |
C |
p.
|
artikel
|
| 44 |
Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties
|
Hashemi, Behnaz
|
|
|
145 |
C |
p.
|
artikel
|
| 45 |
Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber
|
Rezvani, Zahra
|
|
|
145 |
C |
p.
|
artikel
|
| 46 |
Fe(Ⅲ) concentrations controlled highly soluble carboxylated inulin–Fe toward efficient supplement of iron
|
Zhang, Yuhuan
|
|
|
145 |
C |
p.
|
artikel
|
| 47 |
Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions
|
Xu, Yue
|
|
|
145 |
C |
p.
|
artikel
|
| 48 |
Formation and properties of highly concentrated oil-in-water emulsions stabilised by emulsion droplets
|
Cheng, Lirong
|
|
|
145 |
C |
p.
|
artikel
|
| 49 |
Formation and stability of fibers obtained by cold gelation of pea protein isolate aggregates in a hydrodynamic spinning process
|
Vilotte, Alice
|
|
|
145 |
C |
p.
|
artikel
|
| 50 |
Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties
|
Zhao, Yinghan
|
|
|
145 |
C |
p.
|
artikel
|
| 51 |
From an oil with “antifoaming” properties to stabilization for foam: A novel approach for establishing a long-term stable foam system
|
Zhan, Fuchao
|
|
|
145 |
C |
p.
|
artikel
|
| 52 |
Gelatin/carrageenan-based smart packaging film integrated with Cu-metal organic framework for freshness monitoring and shelf-life extension of shrimp
|
Khan, Ajahar
|
|
|
145 |
C |
p.
|
artikel
|
| 53 |
Gelation of tamarind seed xyloglucan in sucrose aqueous solution as observed by small-angle X-ray scattering
|
Wataoka, Isao
|
|
|
145 |
C |
p.
|
artikel
|
| 54 |
Gliadin-based nanoparticles used for pickering stabilization: Current status and future perspective
|
Li, Shuang-Qi
|
|
|
145 |
C |
p.
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
145 |
C |
p.
|
artikel
|
| 56 |
Graphical abstract TOC
|
|
|
|
145 |
C |
p.
|
artikel
|
| 57 |
Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions
|
Li, Yao
|
|
|
145 |
C |
p.
|
artikel
|
| 58 |
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
|
Zhang, Xuehua
|
|
|
145 |
C |
p.
|
artikel
|
| 59 |
High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing
|
Kan, Xuhui
|
|
|
145 |
C |
p.
|
artikel
|
| 60 |
Highly stable nanostructured lipid carriers containing candelilla wax for d-limonene encapsulation: Preparation, characterization and antifungal activity
|
Wang, Xin
|
|
|
145 |
C |
p.
|
artikel
|
| 61 |
How fractionation procedure of mung bean protein affects transglutaminase crosslinking
|
Schlangen, Miek
|
|
|
145 |
C |
p.
|
artikel
|
| 62 |
Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets
|
Cui, Lulu
|
|
|
145 |
C |
p.
|
artikel
|
| 63 |
Hydrogen-bonded self-assembly coating as GRAS sprayable preservatives for fresh food safety
|
Du, Ting
|
|
|
145 |
C |
p.
|
artikel
|
| 64 |
Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk
|
Phakthawat, Kewalin
|
|
|
145 |
C |
p.
|
artikel
|
| 65 |
Ice recrystallization inhibition and acceleration by cellulose nanocrystals in the presence of anionic and neutral polymers
|
Li, Min
|
|
|
145 |
C |
p.
|
artikel
|
| 66 |
Identification of the coagulation properties of Chinese Holstein bovine milk: Effects of milk compositions, milk protein polymorphism, and phosphorylation levels on milk coagulation ability
|
Zhang, Wenyuan
|
|
|
145 |
C |
p.
|
artikel
|
| 67 |
Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures
|
Hu, Xiaoyan
|
|
|
145 |
C |
p.
|
artikel
|
| 68 |
Impact of water content and bloom index on gelatin glycation
|
Portanguen, Stéphane
|
|
|
145 |
C |
p.
|
artikel
|
| 69 |
Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments
|
Huyst, Arne M.R.
|
|
|
145 |
C |
p.
|
artikel
|
| 70 |
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
|
Wang, Yifan
|
|
|
145 |
C |
p.
|
artikel
|
| 71 |
Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
|
Guldiken, Burcu
|
|
|
145 |
C |
p.
|
artikel
|
| 72 |
Improving properties of Litsea cubeba oil Pickering emulsion-loaded gelatin-based bio-nanocomposite film via optimizing blending ratio: Application for mango preservation
|
Yang, Zhikun
|
|
|
145 |
C |
p.
|
artikel
|
| 73 |
Improving the survival of probiotics via in situ re-culture in calcium alginate gel beads
|
Yuan, Yongkai
|
|
|
145 |
C |
p.
|
artikel
|
| 74 |
Indicator films based on anthocyanins loaded on Metal-Organic Framework carriers and BP neural network for monitoring meat freshness
|
Liu, Danfei
|
|
|
145 |
C |
p.
|
artikel
|
| 75 |
Influences and potential mechanisms of zein-fucoidan nanoparticles loaded with and without curcumin on casein before and after thermal treatment
|
Xu, Shuo
|
|
|
145 |
C |
p.
|
artikel
|
| 76 |
Insight into the formation mechanism of soy protein isolate films improved by dialdehyde starch with different degrees of aldehyde substitution
|
Zhao, Yuan
|
|
|
145 |
C |
p.
|
artikel
|
| 77 |
Insights into network rearrangement of konjac glucomannan gel induced by post-gelation soaking
|
Zheng, Qinyue
|
|
|
145 |
C |
p.
|
artikel
|
| 78 |
In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase
|
Sha, Xiao-Mei
|
|
|
145 |
C |
p.
|
artikel
|
| 79 |
Liquid foams with a lifetime of several days co-stabilized by monodisperse protein nanoparticles and mechanically stable starch nanocrystals
|
Wu, Jiaxin
|
|
|
145 |
C |
p.
|
artikel
|
| 80 |
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
|
Su, Ling-Xia
|
|
|
145 |
C |
p.
|
artikel
|
| 81 |
Low temperature preparation of high-performance citric acid crosslinked starch gels with adjustable properties based on cationic esterification synergistic crosslinking
|
Wei, Wenguang
|
|
|
145 |
C |
p.
|
artikel
|
| 82 |
Lysozyme/tripolyphosphate complex coacervates: Properties, curcumin encapsulation and antibacterial activity
|
Agazzi, Maximiliano L.
|
|
|
145 |
C |
p.
|
artikel
|
| 83 |
Mechanism analysis of calcium-induced low freeze-drying survival of probiotic encapsulated in alginate
|
Yuan, Yongkai
|
|
|
145 |
C |
p.
|
artikel
|
| 84 |
Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions
|
Zhang, Yue
|
|
|
145 |
C |
p.
|
artikel
|
| 85 |
Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate
|
Choi, Minji
|
|
|
145 |
C |
p.
|
artikel
|
| 86 |
Modulating temperature and pH during subcritical water extraction tunes the molecular properties of apple pomace pectin as food gels and emulsifiers
|
Yilmaz-Turan, Secil
|
|
|
145 |
C |
p.
|
artikel
|
| 87 |
Multifunctional cinnamaldehyde-tannic acid nano-emulsion/chitosan composite film for mushroom preservation
|
Fu, Hao
|
|
|
145 |
C |
p.
|
artikel
|
| 88 |
Nanostarch-enhanced 3D printability of carrageenan emulsion gel for high-fidelity and nutrition-fortified fish fat mimics
|
Li, Jie
|
|
|
145 |
C |
p.
|
artikel
|
| 89 |
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin
|
Cui, Qingchen
|
|
|
145 |
C |
p.
|
artikel
|
| 90 |
Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization
|
Pirozzi, Annachiara
|
|
|
145 |
C |
p.
|
artikel
|
| 91 |
Oscillatory and rotational rheological characterization of jackfruit peel cellulose suspension: Effect of concentration, pH and ionic strength
|
Padhi, Subhanki
|
|
|
145 |
C |
p.
|
artikel
|
| 92 |
Pectolytic enzyme treatment partially degrades an arabinogalactan protein–rhamnogalacturonan I–xyloglucan co-polymer in red wine as characterised using epitope mass profiling
|
Kuhlman, Brock
|
|
|
145 |
C |
p.
|
artikel
|
| 93 |
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
|
Han, Chunpeng
|
|
|
145 |
C |
p.
|
artikel
|
| 94 |
Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides
|
Li, Jiecheng
|
|
|
145 |
C |
p.
|
artikel
|
| 95 |
Pickering emulsion stabilized by conjugated sodium caseinate-ascorbic acid nanoparticles: Synthesis and physicochemical characterization
|
Masoumi, Behzad
|
|
|
145 |
C |
p.
|
artikel
|
| 96 |
Plasticized, greaseproof chitin bioplastics with high transparency and biodegradability
|
Heredia-Guerrero, José A.
|
|
|
145 |
C |
p.
|
artikel
|
| 97 |
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
|
Tong, Qiulan
|
|
|
145 |
C |
p.
|
artikel
|
| 98 |
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers
|
Li, Han
|
|
|
145 |
C |
p.
|
artikel
|
| 99 |
Preparation, physicochemical properties, and formation mechanism of quinoa self-assembled peptide-based hydrogel
|
Fan, Xin
|
|
|
145 |
C |
p.
|
artikel
|
| 100 |
Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes
|
Kotsiou, Kali
|
|
|
145 |
C |
p.
|
artikel
|
| 101 |
Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern
|
Bisht, Akshay
|
|
|
145 |
C |
p.
|
artikel
|
| 102 |
Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics
|
Xu, Li
|
|
|
145 |
C |
p.
|
artikel
|
| 103 |
Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration
|
Xu, Zejian
|
|
|
145 |
C |
p.
|
artikel
|
| 104 |
Structural properties of cottonii seaweed (Kappaphycus alvarezii) gels in the presence of coconut milk
|
Yuliarti, Oni
|
|
|
145 |
C |
p.
|
artikel
|
| 105 |
Structure, rheology and gastrointestinal release kinetics of new-type curcumin-based nanofibers nanohydrogel assisted prepared with subcritical water at different treatment times
|
Wen, Chaoting
|
|
|
145 |
C |
p.
|
artikel
|
| 106 |
Submicron polymer particles loaded with piperine: Preparation from fucoidan and evaluation of morphology, release profile, and antioxidant activity
|
Mensah, Emmanuel O.
|
|
|
145 |
C |
p.
|
artikel
|
| 107 |
Surface activity of protein extracts from seed oil by-products and wettability of developed bioplastics
|
Mirpoor, Seyedeh Fatemeh
|
|
|
145 |
C |
p.
|
artikel
|
| 108 |
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface
|
Chang, Liuyi
|
|
|
145 |
C |
p.
|
artikel
|
| 109 |
Texture-modified soy protein foods: 3D printing design and red cabbage effect
|
Carranza, Teresa
|
|
|
145 |
C |
p.
|
artikel
|
| 110 |
The behavior of whey protein isolate-curcumin complex at the oil-water interface
|
Lei, Huanqing
|
|
|
145 |
C |
p.
|
artikel
|
| 111 |
The impact of tribometer motion and surface roughness on the frictional regimes of model foods
|
Rudge, Raisa E.D.
|
|
|
145 |
C |
p.
|
artikel
|
| 112 |
The improvement of sodium dodecyl sulfate on the electrospinning of gelatin O/W emulsions for production of core-shell nanofibers
|
Dai, Jinming
|
|
|
145 |
C |
p.
|
artikel
|
| 113 |
The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel
|
Chen, Jinfeng
|
|
|
145 |
C |
p.
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artikel
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