| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route
|
Xia, Wenjie
|
|
|
153 |
C |
p.
|
artikel
|
| 2 |
Active packaging coating based on agarose grafted with benzoic acid derivatives: Preparation, characterization and application in fish preservation
|
Fu, Liling
|
|
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153 |
C |
p.
|
artikel
|
| 3 |
A degradable multi-functional packaging based on chitosan/silk fibroin via incorporating cellulose nanocrystals-stabilized cinnamon essential oil pickering emulsion
|
Wang, Jian-Dong
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153 |
C |
p.
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artikel
|
| 4 |
Alginate oligosaccharides improve hepatic metabolic disturbance via regulating the gut microbiota
|
Zhang, Yunchang
|
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153 |
C |
p.
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artikel
|
| 5 |
A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei.
|
Hay, Thomas Owen
|
|
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153 |
C |
p.
|
artikel
|
| 6 |
An in-depth comparative study of various plant-based protein-alginate complexes in the production of hemp seed oil microcapsules by supercritical carbon dioxide solution-enhanced dispersion
|
Gholivand, Somayeh
|
|
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153 |
C |
p.
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artikel
|
| 7 |
A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery
|
Li, Yi
|
|
|
153 |
C |
p.
|
artikel
|
| 8 |
Assessing the impact of chañar and green tea extracts on pectin active packaging for extended food preservation
|
Vicario, Ana Laura
|
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153 |
C |
p.
|
artikel
|
| 9 |
Atomic force microscopy, deformation-recovery and numerical study of wheat dough
|
Mohammed, Mohd Afandi P.
|
|
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153 |
C |
p.
|
artikel
|
| 10 |
Bio-based film development: Harnessing alginate and fucoidan extracted from Ascophyllum nodosum with glycerol and choline chloride-based solvent
|
James, Kyle
|
|
|
153 |
C |
p.
|
artikel
|
| 11 |
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
|
Yuan, Meng
|
|
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153 |
C |
p.
|
artikel
|
| 12 |
Citric acid tailors the mechanical and barrier properties of arabinoxylan-gluten crosslinked glycoprotein films
|
Wahlström, Niklas
|
|
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153 |
C |
p.
|
artikel
|
| 13 |
Co-assembly of quinoa protein isolate and shellac as nano-vehicles for naringenin: Characterization, formation mechanism, release behavior and cellular uptake
|
Chen, Ying-Ying
|
|
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153 |
C |
p.
|
artikel
|
| 14 |
Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications
|
Feng, Jianling
|
|
|
153 |
C |
p.
|
artikel
|
| 15 |
Comparing green extraction methods for the recovery of protein-rich fraction from peach seeds (Prunus persica)
|
Rudke, Carla Roana Monteiro
|
|
|
153 |
C |
p.
|
artikel
|
| 16 |
Contents continued
|
|
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153 |
C |
p.
|
artikel
|
| 17 |
Continuous-flow viscoelastic profiling of calcium alginate hydrogel microspheres using a microfluidic Lab-on-a-chip device
|
Mok, Jin Hong
|
|
|
153 |
C |
p.
|
artikel
|
| 18 |
Corrigendum to “Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation” [Food Hydrocolloids 146 (2024) 109240]
|
Tang, Qi
|
|
|
153 |
C |
p.
|
artikel
|
| 19 |
Covalent conjugate of pea protein induced by cyanidin-3-O-glucoside quinone: The structural formation and functional properties
|
Li, Kaixin
|
|
|
153 |
C |
p.
|
artikel
|
| 20 |
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
|
Xie, Fan
|
|
|
153 |
C |
p.
|
artikel
|
| 21 |
Dehydration of collagen hydrogel simply by immersion in sodium carboxymethylcellulose solution
|
Wu, Jingmin
|
|
|
153 |
C |
p.
|
artikel
|
| 22 |
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
|
Lenie, Matthias D.R.
|
|
|
153 |
C |
p.
|
artikel
|
| 23 |
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
|
Sabet, Saman
|
|
|
153 |
C |
p.
|
artikel
|
| 24 |
Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions?
|
Shen, Penghui
|
|
|
153 |
C |
p.
|
artikel
|
| 25 |
Eco-friendly fabricating Tara pod extract-soy protein isolate film with antioxidant and heat-sealing properties for packaging beef tallow
|
Ren, Zihao
|
|
|
153 |
C |
p.
|
artikel
|
| 26 |
Editorial Board
|
|
|
|
153 |
C |
p.
|
artikel
|
| 27 |
Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions
|
Wen, Hedi
|
|
|
153 |
C |
p.
|
artikel
|
| 28 |
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
|
Wang, Yuntao
|
|
|
153 |
C |
p.
|
artikel
|
| 29 |
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
|
Sun, Fuwei
|
|
|
153 |
C |
p.
|
artikel
|
| 30 |
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
|
Zhong, Yuanliang
|
|
|
153 |
C |
p.
|
artikel
|
| 31 |
Effects of fibrillation combined with glycation by different chain length sugars on structural and functional properties of soybean protein
|
Miao, Liming
|
|
|
153 |
C |
p.
|
artikel
|
| 32 |
Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein
|
Zhang, Yongniu
|
|
|
153 |
C |
p.
|
artikel
|
| 33 |
Emulsification performance and stabilization mechanism of okra polysaccharides with different structural properties
|
Lv, Yue
|
|
|
153 |
C |
p.
|
artikel
|
| 34 |
Emulsifying properties of β-glucan-rich extracts obtained from Pleurotus ostreatus whole mushroom and stipes
|
Pérez-Bassart, Zaida
|
|
|
153 |
C |
p.
|
artikel
|
| 35 |
Encapsulation of orange-derived hesperetin in zein/pectin nanoparticles: Fabrication, characterization, stability, and bioaccessibility
|
Mariano, Arnel
|
|
|
153 |
C |
p.
|
artikel
|
| 36 |
Engineering heterogeneous hierarchical hydrogels based on Artemisia sphaerocephala Krasch polysaccharide/whey protein isolate fibrils aqueous two-phase emulsion
|
Zhang, Pan
|
|
|
153 |
C |
p.
|
artikel
|
| 37 |
Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
|
Yu, Xiliang
|
|
|
153 |
C |
p.
|
artikel
|
| 38 |
Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels
|
Dong, Wanyi
|
|
|
153 |
C |
p.
|
artikel
|
| 39 |
Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study
|
Yan, Xianghui
|
|
|
153 |
C |
p.
|
artikel
|
| 40 |
Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation
|
Qu, Zihan
|
|
|
153 |
C |
p.
|
artikel
|
| 41 |
Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications
|
Mensah, Emmanuel O.
|
|
|
153 |
C |
p.
|
artikel
|
| 42 |
Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology
|
Liu, Xiao
|
|
|
153 |
C |
p.
|
artikel
|
| 43 |
Fabricating anti-ultraviolet and antibacterial films with lower water solubility from chitosan, glycerol and aloe emodin for pork preservation
|
Yang, Wen
|
|
|
153 |
C |
p.
|
artikel
|
| 44 |
Fabrication and Characterization of novel high internal phase bigels with high mechanical properties: Phase inversion and personalized edible 3D food printing
|
Mao, Jixian
|
|
|
153 |
C |
p.
|
artikel
|
| 45 |
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion
|
Yang, Tingting
|
|
|
153 |
C |
p.
|
artikel
|
| 46 |
Formation of hydrophilic co-assemblies with improved functional properties between tilapia protein isolate and sodium caseinate
|
Li, Xiang
|
|
|
153 |
C |
p.
|
artikel
|
| 47 |
Graphical abstract TOC
|
|
|
|
153 |
C |
p.
|
artikel
|
| 48 |
Graphical abstract TOC
|
|
|
|
153 |
C |
p.
|
artikel
|
| 49 |
Green preparation of small-sized starch nanoparticles using nanoprecipitation
|
Chen, Yongxian
|
|
|
153 |
C |
p.
|
artikel
|
| 50 |
Hydrocolloid application in yogurt: Progress, challenges and future trends
|
Zang, Jianwei
|
|
|
153 |
C |
p.
|
artikel
|
| 51 |
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
|
Shi, Haibo
|
|
|
153 |
C |
p.
|
artikel
|
| 52 |
Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior
|
Pissia, Maria-Apostolia
|
|
|
153 |
C |
p.
|
artikel
|
| 53 |
Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles
|
Deshwal, Gaurav Kr
|
|
|
153 |
C |
p.
|
artikel
|
| 54 |
Inhibitory mechanism of arabinoxylan and β-glucan from hull-less barley on α-amylase activity: A comparison study
|
Zhang, Hui
|
|
|
153 |
C |
p.
|
artikel
|
| 55 |
Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide
|
Tian, Lili
|
|
|
153 |
C |
p.
|
artikel
|
| 56 |
Interaction mechanism and binding mode between different polyphenols and gellan gum
|
Xu, Shi-Qi
|
|
|
153 |
C |
p.
|
artikel
|
| 57 |
Kinetics of extraction and degradation of pectin derived compounds from onion skin wastes in subcritical water
|
Benito-Román, Ó.
|
|
|
153 |
C |
p.
|
artikel
|
| 58 |
Manufacturing nearly monodispersed complex coacervate microcapsules by membrane emulsification and spray drying
|
Miramontes Subillaga, D.
|
|
|
153 |
C |
p.
|
artikel
|
| 59 |
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
|
Jia, Jie
|
|
|
153 |
C |
p.
|
artikel
|
| 60 |
Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
|
Münch, Katharina
|
|
|
153 |
C |
p.
|
artikel
|
| 61 |
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
|
Gao, Yongfang
|
|
|
153 |
C |
p.
|
artikel
|
| 62 |
Multiscale structure analysis reveals changes in the structure of casein micelles treated with direct-steam-infusion UHT
|
Guo, Mengyuan
|
|
|
153 |
C |
p.
|
artikel
|
| 63 |
Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties
|
Wang, Ning
|
|
|
153 |
C |
p.
|
artikel
|
| 64 |
Optimizing texture and mechanical properties: The impact of pH-modulated metal-phenolic networks on soy protein isolate gels
|
Lan, Tian
|
|
|
153 |
C |
p.
|
artikel
|
| 65 |
Phase separation and gelation of gelatin-glucose syrup mixtures and gummy confections: Effects of moisture content, sugars, citric acid, and citrates
|
Wang, Ruican
|
|
|
153 |
C |
p.
|
artikel
|
| 66 |
Physicochemical and foam properties of ovalbumin-carboxymethylcellulose mixtures after mild heat treatment: Comparison of electrostatic repulsion and attraction
|
Li, Ya
|
|
|
153 |
C |
p.
|
artikel
|
| 67 |
Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
|
Zhou, Yongjie
|
|
|
153 |
C |
p.
|
artikel
|
| 68 |
Polyphenol assisted nano-reinforced chitosan films with antioxidant and antimicrobial properties
|
Khanzada, Beenish
|
|
|
153 |
C |
p.
|
artikel
|
| 69 |
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
|
Ren, Shuanghe
|
|
|
153 |
C |
p.
|
artikel
|
| 70 |
Preparation of gelatin/ĸ-carrageenan active films through procyanidins crosslinking: Physicochemical, structural, antioxidant and controlled release properties
|
Wei, Minping
|
|
|
153 |
C |
p.
|
artikel
|
| 71 |
Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition
|
Wang, Ning
|
|
|
153 |
C |
p.
|
artikel
|
| 72 |
Probing the binding sites of bioactives with β-Lactoglobulin at different gastrointestinal pHs
|
Ghosh, Sunandita
|
|
|
153 |
C |
p.
|
artikel
|
| 73 |
Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viability
|
Wang, Leran
|
|
|
153 |
C |
p.
|
artikel
|
| 74 |
Production of hybrid protein-polysaccharide extracts from Ulva spp. seaweed with potential as food ingredients
|
Vega-Gómez, Laura María
|
|
|
153 |
C |
p.
|
artikel
|
| 75 |
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
|
Zhu, Biyang
|
|
|
153 |
C |
p.
|
artikel
|
| 76 |
Radio frequency air cold plasma pretreatment to enhance 3D printing performance of tapioca starch by altering its rheological behavior and water migration
|
Lu, Keke
|
|
|
153 |
C |
p.
|
artikel
|
| 77 |
Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry
|
Wu, Shanshan
|
|
|
153 |
C |
p.
|
artikel
|
| 78 |
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
|
Qiu, Runkang
|
|
|
153 |
C |
p.
|
artikel
|
| 79 |
Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values
|
Liu, Huan
|
|
|
153 |
C |
p.
|
artikel
|
| 80 |
Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
|
Wang, Jian
|
|
|
153 |
C |
p.
|
artikel
|
| 81 |
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
|
Wang, Q.
|
|
|
153 |
C |
p.
|
artikel
|
| 82 |
Smart carrageenan/carboxymethyl cellulose films combined with zein/gellan gum microcapsules encapsulated by composite anthocyanins for chilled beef freshness monitoring
|
Cao, Yinjuan
|
|
|
153 |
C |
p.
|
artikel
|
| 83 |
Soy conglycinin amyloid fibril and chitosan complex scaffold for cultivated meat application
|
Feng, Simin
|
|
|
153 |
C |
p.
|
artikel
|
| 84 |
Structure dependent fermentation kinetics of dietary carrot rhamnogalacturonan-I in an in vitro gut model
|
Desai, Krishna
|
|
|
153 |
C |
p.
|
artikel
|
| 85 |
Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects
|
Zhang, Yanhui
|
|
|
153 |
C |
p.
|
artikel
|
| 86 |
Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants
|
Weiss, Valeria
|
|
|
153 |
C |
p.
|
artikel
|
| 87 |
Thickening, lubricating and wetting capabilities of sodium hyaluronate in comparison with commercial polysaccharides for applications in artificial saliva
|
Dong, Menghan
|
|
|
153 |
C |
p.
|
artikel
|
| 88 |
Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin
|
Zhu, Qingyue
|
|
|
153 |
C |
p.
|
artikel
|
| 89 |
Tween 80-mediated size-controlled self-assembly of resistant starch particle: A green and biodegradable white pigment for food applications
|
Huang, Shuyao
|
|
|
153 |
C |
p.
|
artikel
|
| 90 |
Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications
|
Kumari, Sanjana
|
|
|
153 |
C |
p.
|
artikel
|
| 91 |
“Whey protein nanoparticles obtained by water in oil emulsification followed by heating: Influence of surfactant type on the stability, rheology and interfacial properties”.
|
Spotti, María L.
|
|
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153 |
C |
p.
|
artikel
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