| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds
|
Rodrigues, Rui M.
|
|
|
150 |
C |
p.
|
artikel
|
| 2 |
Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins
|
Zhou, Saiping
|
|
|
150 |
C |
p.
|
artikel
|
| 3 |
A clean label O/W pickering emulsion stabilized by pectin-containing lignocellulosic nanofibrils isolated from apple pomace
|
Zhang, Chi
|
|
|
150 |
C |
p.
|
artikel
|
| 4 |
A determination of the composition and structure of the polysaccharides fractions isolated from apple cell wall based on FT-IR and FT-Raman spectra supported by PCA analysis
|
Szymańska-Chargot, Monika
|
|
|
150 |
C |
p.
|
artikel
|
| 5 |
A functional Pickering emulsion coating based on octadecenylsuccinic anhydride modified γ-cyclodextrin metal-organic frameworks for food preservation
|
Zhang, Yannan
|
|
|
150 |
C |
p.
|
artikel
|
| 6 |
Agar as a single organogelator in the process of solidification of rapeseed (canola) oil obtained by different manufacturing methods
|
Banaś, Karol
|
|
|
150 |
C |
p.
|
artikel
|
| 7 |
Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing
|
Xu, Xinwei
|
|
|
150 |
C |
p.
|
artikel
|
| 8 |
Antioxidant water-resistant fish gelatin nanofibers: A comparative analysis of fructose and citric acid crosslinking and investigation of chlorogenic acid release kinetics
|
Estevez-Areco, Santiago
|
|
|
150 |
C |
p.
|
artikel
|
| 9 |
Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study
|
Bortnowska, Grażyna
|
|
|
150 |
C |
p.
|
artikel
|
| 10 |
Bio-based nanomaterial suspensions as sprayable coatings for maintaining blueberry postharvest quality
|
Lee, Danbee
|
|
|
150 |
C |
p.
|
artikel
|
| 11 |
Biocompatible porous material templated from gliadin particle and gellan gum co-stabilized wet foam
|
Zhou, Fu-Zhen
|
|
|
150 |
C |
p.
|
artikel
|
| 12 |
Capillary force-driven formation of native starch granule oleogels for 3D printing
|
Han, Chuanwu
|
|
|
150 |
C |
p.
|
artikel
|
| 13 |
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
|
Han, Yameng
|
|
|
150 |
C |
p.
|
artikel
|
| 14 |
Characterization of microencapsulated spinach extract obtained by spray-drying and freeze-drying techniques and its use as a source of chlorophyll in a chewing gum based on Pistacia atlantica
|
Rajabi, Hamid
|
|
|
150 |
C |
p.
|
artikel
|
| 15 |
Characterization of pectin and carrageenan edible films in the presence of lemon balm infusion
|
Zioga, Marianthi
|
|
|
150 |
C |
p.
|
artikel
|
| 16 |
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities
|
Correa-González, Yuly Ximena
|
|
|
150 |
C |
p.
|
artikel
|
| 17 |
Chitosan vs chitin: Comparative study of functional pH bioindicators synthesized from natural red dyes and biopolymers as potential packaging additives
|
Szadkowski, Bolesław
|
|
|
150 |
C |
p.
|
artikel
|
| 18 |
Comparative study on the foam and air-water interface properties of ethanol-soluble and non-ethanol components in wheat aqueous phase protein
|
Zhao, Muyuan
|
|
|
150 |
C |
p.
|
artikel
|
| 19 |
Composition and properties of ethanol-precipitated chickpea aquafaba
|
He, Yue
|
|
|
150 |
C |
p.
|
artikel
|
| 20 |
Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions
|
Sahin, S.S.
|
|
|
150 |
C |
p.
|
artikel
|
| 21 |
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
|
Yan, Yuzhong
|
|
|
150 |
C |
p.
|
artikel
|
| 22 |
Contents continued
|
|
|
|
150 |
C |
p.
|
artikel
|
| 23 |
Corrigendum to “Exploring the interaction between lycium barbarum polysaccharide and gelatin: Insights into gelation behaviours, water mobility, and structural changes” [Food Hydrocolloids 148 (2024) 109415]
|
Wang, Hailin
|
|
|
150 |
C |
p.
|
artikel
|
| 24 |
Development and rheological modeling of dietary fiber and policosanol plant-based bigels for potential food applications
|
Bruno, E.
|
|
|
150 |
C |
p.
|
artikel
|
| 25 |
Development, characteristics and biological activities of bilayer composite film based on gelatin/κ-carrageenan loading curcumin and ε-polylysine
|
Yang, Xihan
|
|
|
150 |
C |
p.
|
artikel
|
| 26 |
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
|
Papagianni, Evangelia
|
|
|
150 |
C |
p.
|
artikel
|
| 27 |
Development of food-grade xylanase encapsulation using electrospray dextran microparticles
|
Zhang, Yaping
|
|
|
150 |
C |
p.
|
artikel
|
| 28 |
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
|
Sun, Hailei
|
|
|
150 |
C |
p.
|
artikel
|
| 29 |
Discovering novel cryo-oleofoams with excellent overrun: Synergistic effect between zein and monoglyceride at interface
|
Grossi, Matteo
|
|
|
150 |
C |
p.
|
artikel
|
| 30 |
Editorial Board
|
|
|
|
150 |
C |
p.
|
artikel
|
| 31 |
Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
|
Wang, Q.
|
|
|
150 |
C |
p.
|
artikel
|
| 32 |
Effect of guar gum-based carriers on the physical and bioactive properties of spray-dried delivery systems of ground ivy (Glechoma hederacea L.)
|
Šeremet, Danijela
|
|
|
150 |
C |
p.
|
artikel
|
| 33 |
Effect of heat treatment at low moisture on the increase of resistant starch content in Araucaria angustifolia seed starch
|
Dorneles, Mariane Santos
|
|
|
150 |
C |
p.
|
artikel
|
| 34 |
Effect of phytic acid on the structure, properties and oil absorption of wheat flour
|
Chen, Yuanhui
|
|
|
150 |
C |
p.
|
artikel
|
| 35 |
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin
|
Chu, Zejun
|
|
|
150 |
C |
p.
|
artikel
|
| 36 |
Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan
|
Chen, Yuanyuan
|
|
|
150 |
C |
p.
|
artikel
|
| 37 |
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
|
Huang, Caiyan
|
|
|
150 |
C |
p.
|
artikel
|
| 38 |
Effects of fucoidan and ferulic acid on potato starch: Pasting, rheological and retrogradation properties and their interactions
|
Meng, Ning
|
|
|
150 |
C |
p.
|
artikel
|
| 39 |
Effects of moisture content and retrogradation on structure and properties of indica rice flour and starch gels
|
Jiang, Han
|
|
|
150 |
C |
p.
|
artikel
|
| 40 |
Eggshell powder as a bio-filler for starch and gelatin: Ternary biodegradable composite films manufactured by extrusion compression molding
|
Li, Ting
|
|
|
150 |
C |
p.
|
artikel
|
| 41 |
Electrospraying of submicron alginate beads in Canola oil
|
Ahenkorah, Charles K.
|
|
|
150 |
C |
p.
|
artikel
|
| 42 |
Enhanced barrier and antioxidant properties of gelatin films by structural-colored bioactive materials for food packaging
|
Liu, Sitong
|
|
|
150 |
C |
p.
|
artikel
|
| 43 |
Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles
|
Zeng, Yuyan
|
|
|
150 |
C |
p.
|
artikel
|
| 44 |
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism
|
Yang, Sha
|
|
|
150 |
C |
p.
|
artikel
|
| 45 |
Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan
|
Zhang, Hui
|
|
|
150 |
C |
p.
|
artikel
|
| 46 |
Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins
|
Wei, Ran
|
|
|
150 |
C |
p.
|
artikel
|
| 47 |
Extrapolation of classical rheometry of plant protein pastes to extrusion conditions
|
van der Sman, R.G.M.
|
|
|
150 |
C |
p.
|
artikel
|
| 48 |
Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
|
Li, Wenhan
|
|
|
150 |
C |
p.
|
artikel
|
| 49 |
Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
|
Miao, Wenbo
|
|
|
150 |
C |
p.
|
artikel
|
| 50 |
Food-grade gelatin from camel skin: Extraction, characterisation and potential use for thin film packaging preparation
|
Hajlaoui, Kamel
|
|
|
150 |
C |
p.
|
artikel
|
| 51 |
Gelatin extraction from chicken skin by conventional and Ohmic heating methods and comparison with commercial halal gelatins
|
Işık, Çiğdem
|
|
|
150 |
C |
p.
|
artikel
|
| 52 |
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
|
Geng, Hulin
|
|
|
150 |
C |
p.
|
artikel
|
| 53 |
Graphical abstract TOC
|
|
|
|
150 |
C |
p.
|
artikel
|
| 54 |
Graphical abstract TOC
|
|
|
|
150 |
C |
p.
|
artikel
|
| 55 |
Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application
|
Zhang, Liming
|
|
|
150 |
C |
p.
|
artikel
|
| 56 |
High internal phase emulsions stabilized by pea protein isolate-EGCG-Fe3+ complexes: Encapsulation of β-carotene
|
Dai, Chenlin
|
|
|
150 |
C |
p.
|
artikel
|
| 57 |
Highly efficient anchoring of γ-cyclodextrin-MOFs on chitosan/cellulose film by in situ growth to enhance encapsulation and controlled release of carvacrol
|
Min, Tiantian
|
|
|
150 |
C |
p.
|
artikel
|
| 58 |
Humidity-responsive antimicrobial properties of EVOH nanofibers loaded with cuminaldehyde/HβCD inclusion complexes and its application in chicken preservation
|
Li, Hui
|
|
|
150 |
C |
p.
|
artikel
|
| 59 |
Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
|
Náthia-Neves, Grazielle
|
|
|
150 |
C |
p.
|
artikel
|
| 60 |
Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids
|
Ma, Qian
|
|
|
150 |
C |
p.
|
artikel
|
| 61 |
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
|
Li, Lijia
|
|
|
150 |
C |
p.
|
artikel
|
| 62 |
In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory
|
Yang, Zongyun
|
|
|
150 |
C |
p.
|
artikel
|
| 63 |
Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis
|
Brüls, Mariska
|
|
|
150 |
C |
p.
|
artikel
|
| 64 |
Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid
|
Zhang, Yuanyuan
|
|
|
150 |
C |
p.
|
artikel
|
| 65 |
Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)
|
Thota, Niranjan
|
|
|
150 |
C |
p.
|
artikel
|
| 66 |
Manothermosonication, high-pressure homogenization, and their combinations with pH-shifting improve the techno-functionality and digestibility of hemp protein
|
Karabulut, Gulsah
|
|
|
150 |
C |
p.
|
artikel
|
| 67 |
Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran
|
Wang, Yaqin
|
|
|
150 |
C |
p.
|
artikel
|
| 68 |
Mechanism of interaction between agar and corn starch: Towards improved properties of starch-based cryogel
|
Wu, Zenan
|
|
|
150 |
C |
p.
|
artikel
|
| 69 |
Mechanisms of nanoencapsulation to boost the antimicrobial efficacy of essential oils: A review
|
Yousefi, Shima
|
|
|
150 |
C |
p.
|
artikel
|
| 70 |
Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans
|
Yan, Feng
|
|
|
150 |
C |
p.
|
artikel
|
| 71 |
Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources
|
Zhao, Yuanyuan
|
|
|
150 |
C |
p.
|
artikel
|
| 72 |
Microencapsulation of fish oil with brewer’s spent grain proteins: Effect of citric acid and emulsion pH
|
Farjami, Toktam
|
|
|
150 |
C |
p.
|
artikel
|
| 73 |
Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin
|
França, Pedro Renann Lopes de
|
|
|
150 |
C |
p.
|
artikel
|
| 74 |
Microfibrillated cellulose (MFC) barrier coating for extending banana shelf life
|
Geng, Jing
|
|
|
150 |
C |
p.
|
artikel
|
| 75 |
Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation
|
Jiao, Xidong
|
|
|
150 |
C |
p.
|
artikel
|
| 76 |
Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
|
Villanueva, Marina
|
|
|
150 |
C |
p.
|
artikel
|
| 77 |
Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties
|
Jiang, Shengqi
|
|
|
150 |
C |
p.
|
artikel
|
| 78 |
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
|
Guo, Ling
|
|
|
150 |
C |
p.
|
artikel
|
| 79 |
Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions
|
Yuan, Kai-Ching
|
|
|
150 |
C |
p.
|
artikel
|
| 80 |
Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum
|
Karlsson, Jakob
|
|
|
150 |
C |
p.
|
artikel
|
| 81 |
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
|
Zhan, Yiling
|
|
|
150 |
C |
p.
|
artikel
|
| 82 |
Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
|
Rehman, Abdur
|
|
|
150 |
C |
p.
|
artikel
|
| 83 |
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties
|
Gonçalves, Raquel F.S.
|
|
|
150 |
C |
p.
|
artikel
|
| 84 |
Polyelectrolyte nanocomplex from sodium caseinate and chitosan as potential vehicles for oil encapsulation by flash nanoprecipitation
|
Ahmed Bhutto, Rizwan
|
|
|
150 |
C |
p.
|
artikel
|
| 85 |
Preparation and characterization of chitosan-citric acid edible films loaded with Cornelian cherry pomace extract as active packaging materials
|
Loukri, Anastasia
|
|
|
150 |
C |
p.
|
artikel
|
| 86 |
Preparation and characterization of gelatin-carboxymethylcellulose active film incorporated with pomegranate (Punica granatum L.) peel extract for the preservation of raspberry fruit
|
Vargas-Torrico, Maria Fernanda
|
|
|
150 |
C |
p.
|
artikel
|
| 87 |
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
|
Li, Jinpeng
|
|
|
150 |
C |
p.
|
artikel
|
| 88 |
Process-structure-function relationship for mamaku suspension: Effect of drying methods on powder functionality
|
Bisht, Akshay
|
|
|
150 |
C |
p.
|
artikel
|
| 89 |
Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity
|
Liang, Xiuping
|
|
|
150 |
C |
p.
|
artikel
|
| 90 |
Recombinant microgels utilized to formulate green Pickering emulsions
|
Liu, Han
|
|
|
150 |
C |
p.
|
artikel
|
| 91 |
Reducing oil absorption in pea starch through two-step annealing with varying temperatures
|
Xie, Shumin
|
|
|
150 |
C |
p.
|
artikel
|
| 92 |
Relationship between the perception of complex textural attributes and the bolus properties of cheese
|
Cai, Huifang
|
|
|
150 |
C |
p.
|
artikel
|
| 93 |
Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel
|
Putri, Novita I.
|
|
|
150 |
C |
p.
|
artikel
|
| 94 |
Release kinetics and biological properties of active films based on cellulose nanocrystal-chitosan in combination with γ-irradiation to mitigate microbial load in rice
|
Begum, Tofa
|
|
|
150 |
C |
p.
|
artikel
|
| 95 |
Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH
|
Feng, Xumei
|
|
|
150 |
C |
p.
|
artikel
|
| 96 |
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
|
Qiao, Dongling
|
|
|
150 |
C |
p.
|
artikel
|
| 97 |
Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads
|
Nishinari, Katsuyoshi
|
|
|
150 |
C |
p.
|
artikel
|
| 98 |
Sodium carboxymethyl cellulose as a stabilizer for fabricating mineralized collagen films with improved wet mechanical properties
|
Zhu, Kaidi
|
|
|
150 |
C |
p.
|
artikel
|
| 99 |
Solution properties of laccase-treated pectic polysaccharides derived from steam-dried sugar beet pulp
|
Wakisaka, Nodoka
|
|
|
150 |
C |
p.
|
artikel
|
| 100 |
Strengthening the diffusion of sodium ions by interactions between gum Arabic and oral mucin
|
Li, Yanlei
|
|
|
150 |
C |
p.
|
artikel
|
| 101 |
Structural modification of whey protein nanofibrils by a multiround induction pathway for enhancing the stability of Pickering emulsions
|
Yang, Xiaotong
|
|
|
150 |
C |
p.
|
artikel
|
| 102 |
Structural stability and release properties of emulsion-alginate beads under gastrointestinal conditions
|
Wu, Lingfeng
|
|
|
150 |
C |
p.
|
artikel
|
| 103 |
Structure, dynamics, and functional properties of hybrid alginate-pectin gels dually crosslinked by Ca2+ and Zn2+ ions designed as a delivery device for self-emulsifying systems for lipophilic phytotherapeutics
|
Urbanova, Martina
|
|
|
150 |
C |
p.
|
artikel
|
| 104 |
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
|
Liu, Chaoran
|
|
|
150 |
C |
p.
|
artikel
|
| 105 |
Sustainable utilization of valorized agro-wastes for active and intelligent packaging of processed meats
|
Khalil, Rowaida K.S.
|
|
|
150 |
C |
p.
|
artikel
|
| 106 |
Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception
|
Lin, Yufeng
|
|
|
150 |
C |
p.
|
artikel
|
| 107 |
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
|
Zhang, Renzhao
|
|
|
150 |
C |
p.
|
artikel
|
| 108 |
The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios
|
Krebs, Louise
|
|
|
150 |
C |
p.
|
artikel
|
| 109 |
The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes
|
Rios, Wilfred V.
|
|
|
150 |
C |
p.
|
artikel
|
| 110 |
The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation
|
Van Audenhove, J.
|
|
|
150 |
C |
p.
|
artikel
|
| 111 |
Two types of pH-responsive genipin-crosslinked gelatin conjugates with high surface hydrophobicity for emulsion stabilization
|
Zi, Ye
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