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                             115 results found
no title author magazine year volume issue page(s) type
1 Agar-rapeseed oil hydroleogels as solid fat substitute in short-bread cookies Banaś, Karol

151 C p.
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2 Alkali treatment of maize bran affects utilization of arabinoxylan and other non-digestible carbohydrates by the human gut microbiota in vitro in a dose-dependent manner Liu, Sujun

151 C p.
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3 All-natural plant-based HIPE-gels simultaneously stabilizing with Quillaja saponin and soy protein isolate: Influence of environmental stresses on stability Chen, Xiao-Wei

151 C p.
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4 An efficient method of improving essential oil retention and sustained release of chitosan films: Ultrasound-assisted preparation of chitosan composites with surface active chickpea proteins Barış Kavur, Pelin

151 C p.
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5 A new green self-assembly strategy for preparing curcumin-loaded starch nanoparticles based on natural deep eutectic solvent: Development, characterization and stability Zhong, Chengpeng

151 C p.
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6 A promising bioactive chitosan film in strawberry fresh-keeping: plasticized with tomato processing by-product extract of deep eutectic solvent Yu, Jiahao

151 C p.
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7 Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions Apostolidis, Eftychios

151 C p.
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8 κ-Carrageenan/konjac glucomannan composite hydrogel-based 3D porcine cultured meat production Gu, Xin

151 C p.
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9 Cellulose nanocrystals-gelatin composite hydrocolloids: Application to controllable responsive deformation during 3D printing Wang, Tianhui

151 C p.
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10 Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles Zhao, Siqi

151 C p.
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11 Chitosan films containing encapsulated eugenol in alginate microspheres Valencia-Sullca, Cristina

151 C p.
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12 Chitosan surface-modified bovine serum albumin-oleic acid self-assembled complexes: Improving the thermal stability, controlled release and bioaccessibility of fucoxanthin Kuang, Huiying

151 C p.
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13 Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity Xie, Hujun

151 C p.
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14 Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles Gong, Jiajia

151 C p.
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15 Construction of short-chain amylose beads embedded in calcium alginate and their anti-digestive mechanism Li, Mingju

151 C p.
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16 Contents continued
151 C p.
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17 Controllable fabrication of alginate-based floating beads with core-shell architecture Liu, Chunhuan

151 C p.
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18 Corn starch/β-Cyclodextrin composite nanoparticles for encapsulation of tea polyphenol and development of oral targeted delivery systems with pH-responsive properties Li, Hongcai

151 C p.
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19 Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran Li, Shunqin

151 C p.
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20 Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications Wang, Lechuan

151 C p.
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21 Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability Lin, Xiaoling

151 C p.
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22 Digestive fate of milk and egg-derived amyloids: Attenuated digestive proteolysis and impact on the trajectory of the gut microbiota Refael, Gil

151 C p.
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23 Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate Gao, Junwei

151 C p.
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24 Double-coated nanoliposomes improve the bioavailability of flavanone hesperetin Meng, Xiangnan

151 C p.
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25 Edible hydrosoluble sachets produced with food by-products and natural additives Jorge, Alexandre M.S.

151 C p.
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26 Editorial Board
151 C p.
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27 Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions Lin, Jieqiong

151 C p.
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28 Effect of different valence metal cations on the gel characteristics and microstructure of Inca peanut albumin gels Liu, Honglang

151 C p.
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29 Effect of pH on the gelling properties of pea protein-pectin dispersions Zhang, Dan

151 C p.
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30 Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH Chen, Da

151 C p.
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31 Effect of polysaccharide-protein interactions on the multi-scale structure of hybrid micellar casein-xanthan gum systems Aljewicz, Marek

151 C p.
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32 Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides Prodromidis, Prodromos

151 C p.
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33 Effects of different salt ions on the structure and rheological behavior of sulfated cellulose nanocrystal hydrogel Lu, Shuyu

151 C p.
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34 Effects of heat moisture treatment on the structure and digestibility of high amylose starch-lauric acid complexes Zhang, Haoran

151 C p.
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35 Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates Zhang, Xiaoying

151 C p.
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36 Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins Dehnad, Danial

151 C p.
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37 Elucidating the modulatory influence of Hofmeister divalent ions on the structural dynamics and rheological properties of soy protein amyloid fibrils Cao, Zichen

151 C p.
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38 Encapsulation of Lactobacillus rhamnosus GG in double emulsions: Role of prebiotics in improving probiotics survival during spray drying and storage Yin, Ming

151 C p.
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39 Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects Xiao, Man

151 C p.
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40 Enrichment of sunflower oil with tomato carotenoids and its encapsulation in Ca-alginate beads: Preparation, characterization and chemical stability upon in vitro digestion Kyriakoudi, Anastasia

151 C p.
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41 Epidermal wax damage on Hami melon (Cucumis melo L.) caused by postharvest commercialization induced fruit physiological softening and degradation of pectin polysaccharide nanostructure Zhang, Weida

151 C p.
article
42 Ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics Soleimanian, Yasamin

151 C p.
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43 Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex Han, Zhong

151 C p.
article
44 Fabrication and characterization of curcumin-loaded complex acid-induced cold gels of soybean and red bean protein isolates incorporated with common and waxy corn starches Qi, Qi

151 C p.
article
45 Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes Miao, Wenbo

151 C p.
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46 Fabrication and characterization of W1/O/W2 double emulsions stabilized with Pleurotus geesteranus protein particles via one-step emulsification Jin, Manhong

151 C p.
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47 Graphical abstract TOC
151 C p.
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48 Graphical abstract TOC
151 C p.
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49 High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions. Khati, Paula

151 C p.
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50 High strength and water tolerance fish gelatin-xanthan gum acid-induced electrostatic film by melt extrusion method Chen, Xiaohan

151 C p.
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51 Hydration properties and mesoscopic structures of different depolymerized konjac glucomannan: Experiments and molecular dynamics simulations Zhao, Yi

151 C p.
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52 Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels Zhao, Jia

151 C p.
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53 Improvement of oleofilm performance by regulating the composition and size of emulsion-based solid lipid particle dispersion Wu, Yilan

151 C p.
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54 Improving emulsion stabilizing capacity of sodium caseinate by colloidal lignin particles near the isoelectric point Tao, Jianming

151 C p.
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55 Improving the comprehensive properties of gelatin films by transglutaminase and chitosan Chen, Hongrui

151 C p.
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56 Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel Huang, Xiang

151 C p.
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57 Influence of components interaction in recombined food gels on 3D printing: A comprehensive review Feng, Min

151 C p.
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58 Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions Feroussier, A.

151 C p.
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59 Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior Yang, Sai

151 C p.
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60 Intelligent double-layer films based on gellan gum/mica nanosheets/anthocyanin/konjac glucomannan/carrageenan for food real-time freshness monitoring Bian, Zhentao

151 C p.
article
61 Interactions of soluble type II collagen with anionic polysaccharides of different molecular weight: A microthermal and molecular dynamics study Xu, Rong

151 C p.
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62 Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter Zhang, Weiyi

151 C p.
article
63 Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents Tang, Tingting

151 C p.
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64 Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions Wang, Gao-Shang

151 C p.
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65 Mechanistic enhancement of emulsification function in zein/pectin complex nanoparticles by short linear glucan Li, Wenhui

151 C p.
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66 Mechanistic study on phytase stabilization using alginate encapsulation Weng, Yilun

151 C p.
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67 Microencapsulation of probiotics in chitosan-coated alginate/gellan gum: Optimization for viability and stability enhancement Thinkohkaew, Korlid

151 C p.
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68 Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio Zhou, Xi

151 C p.
article
69 Mild processing and addition of milk fat globule membrane in infant formula may better mimic intragastric behavior of human milk: A proof of concept trial in healthy males Roelofs, Julia J.M.

151 C p.
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70 Molecular interactions between polyphenols and porcine α-amylase: An inhibition study on starch granules probed by kinetic, spectroscopic, calorimetric and in silico techniques Le, Dang Truong

151 C p.
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71 Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation Deng, Pengpeng

151 C p.
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72 Multihole nozzle-mediated high-moisture extrusion of soy proteins into fiber-rich structures Zheng, Yixin

151 C p.
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73 One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium Li, Xiaolong

151 C p.
article
74 Ovalbumin amyloid-like fibrils/resveratrol self-assembling hydrogel: Preparation, characterization and formation mechanism Wang, Ya-Ru

151 C p.
article
75 PCL/Fucoidan nanofiber membrane loaded HP-β-CD/EGC inclusion complexes for food packaging based on self-assembly strategy Hu, Guoxing

151 C p.
article
76 Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems Reichembach, Luis Henrique

151 C p.
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77 Pectin-based film activated with carboxylated cellulose nanocrystals-stabilized oregano essential oil Pickering emulsion Yang, Wenjing

151 C p.
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78 Physicochemical and functional attributes of RuBisCo-enriched Brassicaceae leaf protein concentrates Rawiwan, Pattarasuda

151 C p.
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79 Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA Zhou, Lian

151 C p.
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80 Possibility of storing olive oil in antioxidant biobased pouches made of chitosan and gelatin Kurek, Mia

151 C p.
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81 Post-self-assemble of whey protein isolation nanofibrils and its contribution to the stability of pickering emulsion Liu, Chunhong

151 C p.
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82 Potential of a smart gelatine hydrogel-based package to extend fresh black truffle (Tuber melanosporum) shelf-life preserving its aroma profile Tejedor-Calvo, Eva

151 C p.
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83 Preface “21st Gums and Stabilisers for the food industry conference” special issue Biliaderis, Costas G.

151 C p.
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84 Preparation and characterization of iota carrageenan-cyclodextrin-curcumin fibers and the release nature of curcumin in simulated digestion conditions Elfaruk, Mohamed S.

151 C p.
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85 Preparation and characterization of protein-antioxidant complex pickering particles for high internal phase emulsions Ding, Jingjing

151 C p.
article
86 Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability Li, Hongjuan

151 C p.
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87 Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2 Wang, Xuefeng

151 C p.
article
88 Preparation, structural characterization and rheological properties of a novel fucose-containing exopolysaccharide from Clavibacter michiganensis Xiao, Mengshi

151 C p.
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89 Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage Rezvani, Zahra

151 C p.
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90 Recent progress in the hydrophobic modification of starch-based films Lin, Ziqiang

151 C p.
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91 Removal of the out-shell for lotus root starch improved the effect of heat-moisture modification on multi-structure, physicochemical and digestibility properties Luo, Haiyu

151 C p.
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92 Renewable methanol utilizing bacteria as future meat analogue: An explorative study on the physicochemical and texturing properties of Methylobacillus flagellatus biomass and fractions Jia, Wanqing

151 C p.
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93 Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field Li, Jiaxin

151 C p.
article
94 Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract Dumitriu, Raluca Petronela

151 C p.
article
95 Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics Soleimanian, Yasamin

151 C p.
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96 Rheology and characterization of sulfated agarans from the edible epiphytic red alga, Vertebrata lanosa (truffle seaweed) Darko, Clarisa Naa Shormeh

151 C p.
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97 Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices Rivero-Ramos, Pedro

151 C p.
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98 Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks Amin, Usman

151 C p.
article
99 Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation Xu, Li

151 C p.
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100 Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion Hellebois, Thierry

151 C p.
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101 Starch-anthocyanins complex: Characterization, digestibility, and mechanism Zhang, Weidong

151 C p.
article
102 Structural and compositional characterization of Ca- and β-casein enriched casein micelles Møller, Thea Lykkegaard

151 C p.
article
103 Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights Yu, Zhihui

151 C p.
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104 Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods Nouska, Chrysanthi

151 C p.
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105 Structural changes and triacylglycerol lipolysis products of milk formula with large phospholipid-coated lipid droplets during in vitro digestion: Comparison with human milk and commercial standard formulas Wei, Wei

151 C p.
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106 Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures Zuo, Youming

151 C p.
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107 Texture profiling of muscle meat benchmarks and plant-based analogues: An instrumental and sensory design approach with focus on correlations Nasrollahzadeh, Farzaneh

151 C p.
article
108 The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure De Laet, Elien

151 C p.
article
109 The formation, interfacial, and foaming properties of complex constructed by caseinate and soy protein nanoparticle Wang, Jinge

151 C p.
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110 Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates Li, Bingyi

151 C p.
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111 Tomato (Solanum lycopersicum) leaf juice induced whey protein gelling: Unveiling the potential of endogenous proteases in novel applications Yu, Yafei

151 C p.
article
112 Ultrasound-assisted alkali extraction of RG-I enriched pectin from thinned young apples: Structural characterization and gelling properties Liu, Dan

151 C p.
article
113 Unravelling the structural heterogeneity and diversity in rheological behavior of alkali-extractable wheat bran arabinoxylans using ammonia pretreatment Mouzakitis, Christos-Konstantinos

151 C p.
article
114 Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits Sereti, Vasileia

151 C p.
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115 Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends Choi, Hyun Woo

151 C p.
article
                             115 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands