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