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                             101 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A comparative analytical study for the different water pools present in alginate hydrogels: Qualitative vs. quantitative approaches El Hariri El Nokab, Mustapha

154 C p.
artikel
2 Agricultural waste-derived cellulose nanocrystals for sustainable active food packaging applications Ghosh, Tabli

154 C p.
artikel
3 Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol Salahi, Mohammad Reza

154 C p.
artikel
4 A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods Mezreli, Gulen

154 C p.
artikel
5 Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types Tao, Ye

154 C p.
artikel
6 Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids Fu, Jun

154 C p.
artikel
7 Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry Chao, Erpeng

154 C p.
artikel
8 Characterization of hydrogel beads constructed from gelatinized lotus rhizome starch and sodium alginate by calcium cross-linking Jiang, Xin-Yu

154 C p.
artikel
9 Chitosan/nanoclusters membrane-based sensors with antibacterial properties for rapid detection of bacterial viability and food preservation Gao, Nan

154 C p.
artikel
10 Commercial plant protein isolates: The effect of insoluble particles on gelation properties Janssen, Senna W.P.M.

154 C p.
artikel
11 Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin Shi, Xin

154 C p.
artikel
12 Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences Guo, Xiao

154 C p.
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13 Contents continued
154 C p.
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14 Correlation between emulsification and butyryl group distribution in various butyrylated starches Jiao, Yibing

154 C p.
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15 Crosslinking strategy and promotion role of cellulose as a composite hydrogel component for three-dimensional printing – A review Mo, Qi

154 C p.
artikel
16 Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties de Gennaro, Giuditta

154 C p.
artikel
17 Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness Wu, Hejun

154 C p.
artikel
18 Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties Li, Yueting

154 C p.
artikel
19 Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels Xie, Jin

154 C p.
artikel
20 Editorial Board
154 C p.
artikel
21 Effect of carboxylated cellulose nanocrystals on konjac glucomannan/κ-carrageenan composite hydrogels Tong, Cailing

154 C p.
artikel
22 Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber Zou, Yuxuan

154 C p.
artikel
23 Effects of complex polysaccharides by Ficus carica Linn. polysaccharide and peach gum on the development and metabolites of human gut microbiota Xu, Bing

154 C p.
artikel
24 Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches Li, Wenxiu

154 C p.
artikel
25 Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties Zhang, Bo

154 C p.
artikel
26 Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions Liao, Yi

154 C p.
artikel
27 Electron beam irradiation-assisted preparation of oxidized konjac glucomannan and its structural and physicochemical properties Zheng, Yue

154 C p.
artikel
28 Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions Song, Hong

154 C p.
artikel
29 Enhanced gut microbiota delivery of a model probiotic (Faecalibacterium prausnitzii): Layer-by-layer encapsulation using riboflavin-conjugated sodium alginate and glycol chitosan Qiu, Bo

154 C p.
artikel
30 Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein Sun, Yuanda

154 C p.
artikel
31 Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives Wang, Gao-Shang

154 C p.
artikel
32 Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance Qiu, Zhipeng

154 C p.
artikel
33 Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties Hu, Yinxuan

154 C p.
artikel
34 2′-FL glycosylation of bovine milk protein matrices alters protein structure and reduces antibody affinity Chen, Xintong

154 C p.
artikel
35 Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: Bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion Tessaro, Larissa

154 C p.
artikel
36 Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat Thakur, Rahul

154 C p.
artikel
37 Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides Zhang, Zhu-Jun

154 C p.
artikel
38 Graphical abstract TOC
154 C p.
artikel
39 Graphical abstract TOC
154 C p.
artikel
40 Green synthesis, characterization, food simulants stability, and antioxidant activity of gum Arabic-coated cyanidin-3-O-glucoside-loaded nano-nutriosomes Xie, Lianghua

154 C p.
artikel
41 High moisture extrusion of pea protein isolate to mimic chicken texture: Instrumental and sensory insights Barnés-Calle, Clara

154 C p.
artikel
42 High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat Choi, Minji

154 C p.
artikel
43 Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism Sun, Binghua

154 C p.
artikel
44 Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties Hu, Yinxuan

154 C p.
artikel
45 Improved properties of potato starch/myristic acid composite films via high hydrostatic pressure: The role of pressure-induced intermolecular interaction Liu, Yingxian

154 C p.
artikel
46 Improved stability and antibacterial activity of cinnamaldehyde emulsion co-stabilized by cyclodextrin glycosyltransferase-catalyzed starch products and Tween 80 Chen, Shuangdi

154 C p.
artikel
47 Improvement of foaming and emulsifying properties of SPI via weak-base synchronized membrane separation: Insight from tuning the interfacial flexibility Shao, Jiaqi

154 C p.
artikel
48 Improving functionality and texturization potential of novel pennycress (Thlaspi arvense) protein by inducing polymerization Mitacek, Rachel M.

154 C p.
artikel
49 Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates Pérez-Gálvez, Raúl

154 C p.
artikel
50 Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress Chen, Jinyu

154 C p.
artikel
51 Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate Zhao, Xinxin

154 C p.
artikel
52 Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins Hu, Xiangfei

154 C p.
artikel
53 Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin Shi, Ruijie

154 C p.
artikel
54 Interfacial network formation by casein blends in the presence of Ca 2+ is dominated by β- and κ-casein de Groot, A.

154 C p.
artikel
55 Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface Ma, Xingfa

154 C p.
artikel
56 Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream Xu, Minghao

154 C p.
artikel
57 Isolation, structural characterization and biological activities of polysaccharides from Chondrus crispus Premarathna, Amal D.

154 C p.
artikel
58 Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease Kuerman, Malina

154 C p.
artikel
59 Layer-by-layer coating of Lacticaseibacillus rhamnosus GG (LGG) using chitosan and zein/tween-80/fucoidan nanoparticles to enhance LGG's survival under adverse conditions Lei, Yanlin

154 C p.
artikel
60 Lubrication of ice cream: Effect of different structural elements Liu, Xiangyu

154 C p.
artikel
61 Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health. Shishir, Mohammad Rezaul Islam

154 C p.
artikel
62 Microstructure and viscosity of in vitro-digested rye and wheat food products Lu, Jing

154 C p.
artikel
63 Modulating commercial pea protein gel properties through the addition of phenolic compounds Faber, Iris

154 C p.
artikel
64 Modulating elasticity of heat-set soy protein-curdlan gels by small phenolic acids Phoon, Pui Yeu

154 C p.
artikel
65 Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction. Ajayi, Feyisola Fisayo

154 C p.
artikel
66 Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein Wang, Ying

154 C p.
artikel
67 Non-covalent sorption properties of porous starch materials: Enhancement strategy and applications Zhao, Beibei

154 C p.
artikel
68 Oat protein: Review of structure-function synergies with other plant proteins McLauchlan, Jennifer

154 C p.
artikel
69 Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits Wang, Kexin

154 C p.
artikel
70 Pathogen-responsive delivery of Nisin Çelen, Teyfik

154 C p.
artikel
71 Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance Liu, Wenmeng

154 C p.
artikel
72 Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro Feng, Liping

154 C p.
artikel
73 pH and NaCl dependent complexation between rapeseed cruciferin and napin Mudau, Colleen P.K.

154 C p.
artikel
74 Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity Niu, Jingxian

154 C p.
artikel
75 Pickering emulsions stabilized by β-Lactoglobulin-Rosmarinic acid-Pectin nanoparticles: Influence of interfacial behavior and rheology performance Wang, Yao

154 C p.
artikel
76 Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles Nimaming, Nisufyan

154 C p.
artikel
77 Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads Lin, Qianzhu

154 C p.
artikel
78 Porous starch embedded with anthocyanins-CMC coating as bifunctional packaging with seafood freshness monitoring properties Quilez-Molina, Ana Isabel

154 C p.
artikel
79 Precision-controlled synthesis of monodisperse starch nanoparticles: Factors affecting the self-assembly kinetics Adra, Hazzel Joy

154 C p.
artikel
80 Preparation and evaluation of microcapsules of sodium alginate based on microfluidic technology Zhang, Pengpeng

154 C p.
artikel
81 Preparation of gelatin-starch shell-yolk microspheres by water-in-water emulsion method: Effects of starch crystal type and cross-linking Zhang, Zhirenyong

154 C p.
artikel
82 Production of sodium alginate-gelatin composite hydrogel-based 3D cultured fat with low cholesterol and high polyunsaturated fatty acids Liu, Shiqi

154 C p.
artikel
83 Prolamins’ 3D structure: A new insight into protein modeling using the language of numbers and shapes Hajjari, Mohammad Mahdi

154 C p.
artikel
84 Rheological and tribological properties of seaweed powders as thickeners for liquid foods Covacevich, Leyla

154 C p.
artikel
85 Role of cyclodextrin inclusion complexes assembled in the fast-dissolving structures of electrospun gelatin mats to extend the release of menthol Rezaeinia, Hassan

154 C p.
artikel
86 Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH Yao, Yao

154 C p.
artikel
87 Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength Wang, Xuemin

154 C p.
artikel
88 Structure, rheology and stability of walnut oleogels structured by cellulose nanofiber of different lengths Li, Xiufen

154 C p.
artikel
89 Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism Zhong, Shuping

154 C p.
artikel
90 Supramolecular assembly of dual crosslinked nanocomposite polysaccharides hydrogel: Integration of injectable, self-healing, and pH-responsive platform for sustained delivery of polyphenols Ettoumi, Fatima-ezzahra

154 C p.
artikel
91 Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes Fan, Jingjing

154 C p.
artikel
92 Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction Liao, Xiangxin

154 C p.
artikel
93 The crosslinking sites and molecular conformation of gelatin hydrogel modified by transglutaminase Yang, Yunke

154 C p.
artikel
94 The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models Wu, Ying

154 C p.
artikel
95 The ice recrystallization inhibition activity of wheat glutenin hydrolysates and effect of salt on their activity Yuan, Yuan

154 C p.
artikel
96 The smart apple-based foil: The role of pectin-glycerol-lipid interactions on thermoresponsive mechanism Fiedot, Marta

154 C p.
artikel
97 The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments Pan, Yanmo

154 C p.
artikel
98 Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms Liu, Ziyun

154 C p.
artikel
99 Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics Franco, Maria

154 C p.
artikel
100 UV−Curable choline chloride and bromophenol red covalent functionalized chitosan antibacterial and pH−sensitive hydrogels Wang, Xiaojia

154 C p.
artikel
101 Viability of fructooligosaccharides as substitutes for methylcellulose reduction in plant-based burgers Peñaranda, Irene

154 C p.
artikel
                             101 gevonden resultaten
 
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