| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
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Liu, Chengcheng
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155 |
C |
p.
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artikel
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| 2 |
An edible, photodynamic antimicrobial and fluorescent film containing aggregation-induced emission luminogens from berberine and citric acid for freshening cooked chicken
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Ning, Yuping
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155 |
C |
p.
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artikel
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| 3 |
An effective potential Bifidobacterium animalis F1-7 delivery strategy: Supramolecular hydrogel - sodium alginate/tryptophan-Sulfobutylether-β-cyclodextrin (Alg/Trp-SBE-β-CD)
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Huang, Xiaoyang
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155 |
C |
p.
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artikel
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| 4 |
A novel sunflower-like nanocarrier based on dual milk-derived proteins for improved bio-accessibility, stability and antioxidant activity of anthocyanin
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Wang, Shuangshuang
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155 |
C |
p.
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artikel
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| 5 |
A starch-based 3D printed intelligent colorimetric film co-loaded natural pigments for visualizing food freshness: Effect of nozzle size on gel structure formation
|
Bao, Yiwen
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155 |
C |
p.
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artikel
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| 6 |
κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
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Li, Shuang
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155 |
C |
p.
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artikel
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| 7 |
Characteristics, physicochemical stability and in vitro release of curcumin-loaded glycated bovine serum albumin nanofibrils: Effects of molecular weight of saccharide
|
Fan, Yuting
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155 |
C |
p.
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artikel
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| 8 |
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
|
Li, Jing
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155 |
C |
p.
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artikel
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| 9 |
Composite coating of xanthan gum with sodium nitroprusside alleviates the quality deterioration in strawberry fruit
|
Gautam, Anuja
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155 |
C |
p.
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artikel
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| 10 |
Composite nanoparticle-filled oxidized hydroxypropyl starch/carrageenan films: Robust, water-resistant, antibacterial, antioxidant and biodegradable properties
|
Cao, Yinjuan
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155 |
C |
p.
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artikel
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| 11 |
Composition and functionality differences of oat protein concentrates: Potential of less refined concentrates obtained by wet milling
|
Laursen, Nadia Flarup
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155 |
C |
p.
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artikel
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| 12 |
Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation
|
Zeng, Qiaohui
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155 |
C |
p.
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artikel
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| 13 |
Construction of 3D printed salmon fillet simulants: Improving printing performance by blending corn starch and flaxseed oil with pea protein and post-printing texturization via transglutaminase
|
Wu, Yanchi
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155 |
C |
p.
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artikel
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| 14 |
Construction of oleogels based on emulsion gels stabilized by glycyrrhizic acid and chitosan
|
Lin, Qianzhu
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155 |
C |
p.
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artikel
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| 15 |
Contents continued
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155 |
C |
p.
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artikel
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| 16 |
Corrigendum to “Preparation of gelatin/ĸ-carrageenan active films through procyanidins crosslinking: Physicochemical, structural, antioxidant and controlled release properties” [Food Hydrocolloids 153 (2024)/110023]
|
Wei, Minping
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155 |
C |
p.
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artikel
|
| 17 |
Deconstruction of Kappaphycus alvarezii biomass by pressurized solvents to increase the carrageenan purity
|
Rudke, Adenilson Renato
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155 |
C |
p.
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artikel
|
| 18 |
Development of active hydrogel absorbent pads based on sodium alginate/potassium-doped carbon dots for chilled pork preservation
|
Sun, Pengyuan
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155 |
C |
p.
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artikel
|
| 19 |
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
|
Liang, Wei
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155 |
C |
p.
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artikel
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| 20 |
Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation
|
Cheng, Yuxin
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155 |
C |
p.
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artikel
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| 21 |
Editorial Board
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155 |
C |
p.
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artikel
|
| 22 |
Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism
|
Wang, Peng
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|
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155 |
C |
p.
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artikel
|
| 23 |
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
|
Maribao, Iannie P.
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155 |
C |
p.
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artikel
|
| 24 |
Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels
|
Thakur, Dhruv
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155 |
C |
p.
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artikel
|
| 25 |
Effect of lipase addition on inhibition of starch retrogradation in rice
|
Takahashi, Kotaro
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155 |
C |
p.
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artikel
|
| 26 |
Effect of milk protein-galactomannans interaction on meltdown behavior in the aerated frozen model system
|
Wu, Biqing
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155 |
C |
p.
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artikel
|
| 27 |
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
|
Zhang, Duo
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155 |
C |
p.
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artikel
|
| 28 |
Electron beam irradiation treatment driven structure-function relationships of walnut meal proteins and hydrolysates
|
Shen, Heyu
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155 |
C |
p.
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artikel
|
| 29 |
Enhancing the properties of soy protein films via riboflavin photo-crosslinking and their application in preventing photo-oxidation of chia oil
|
Molina Torres, M. Andrea
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155 |
C |
p.
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artikel
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| 30 |
Fabrication and characterization of fish gelatin/soluble soybean polysaccharide edible blend films through complex coacervation
|
Wang, Yiwei
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155 |
C |
p.
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artikel
|
| 31 |
Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing
|
Huang, Ruonan
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|
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155 |
C |
p.
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artikel
|
| 32 |
Formation of a transparent soy protein hydrogel: Controlled thermal aggregation of protein using glutaminase
|
Li, Tang-Hao
|
|
|
155 |
C |
p.
|
artikel
|
| 33 |
Graphical abstract TOC
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155 |
C |
p.
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artikel
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| 34 |
Graphical abstract TOC
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155 |
C |
p.
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artikel
|
| 35 |
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
|
Choi, Yoohee
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155 |
C |
p.
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artikel
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| 36 |
Immobilization of iron-loaded niosomes within electrospun nanofibers of soy protein isolate: A novel dual encapsulation technique
|
Dehnad, Danial
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155 |
C |
p.
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artikel
|
| 37 |
Improvement in crystallization and digestion resistance of debranched amylopectin dextrins using sodium sulfate
|
Lim, Hyoung-Jun
|
|
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155 |
C |
p.
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artikel
|
| 38 |
Inclusion complex of trans-p-coumaroyl-secologanoside (comselogoside) with β-cyclodextrin. Part I. structural characterization and study of solubilization and stabilization.
|
Rubio-Senent, Fátima
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|
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155 |
C |
p.
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artikel
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| 39 |
Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds
|
Yu, Mingguang
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155 |
C |
p.
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artikel
|
| 40 |
Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives
|
Wei, Siyu
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155 |
C |
p.
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artikel
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| 41 |
In situ studies of plant-based meat analog texturization
|
Guan, Tong
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155 |
C |
p.
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artikel
|
| 42 |
Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration
|
Xia, Boxue
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155 |
C |
p.
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artikel
|
| 43 |
Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH
|
Ma, Xingfa
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155 |
C |
p.
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artikel
|
| 44 |
Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces
|
Chutinara, Chaya
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155 |
C |
p.
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artikel
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| 45 |
Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
|
Qiao, Dongling
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155 |
C |
p.
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artikel
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| 46 |
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
|
Pinho, Samantha C.
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|
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155 |
C |
p.
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artikel
|
| 47 |
Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
|
Vicente, Ainhoa
|
|
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155 |
C |
p.
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artikel
|
| 48 |
Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization
|
Tang, Siyi
|
|
|
155 |
C |
p.
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artikel
|
| 49 |
Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
|
Zhao, Yanjie
|
|
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155 |
C |
p.
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artikel
|
| 50 |
Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier
|
Feng, Xin
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155 |
C |
p.
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artikel
|
| 51 |
Multi-scenario application of chitosan emulsions as fat replacers: Based on the regulation of chitosan hydrophobicity and emulsion rheological properties
|
Nie, Cheng-Zhen
|
|
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155 |
C |
p.
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artikel
|
| 52 |
Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser
|
Yang, Qiuhuizi
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155 |
C |
p.
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artikel
|
| 53 |
Nanosupplements based on protein-polysaccharide coacervates loaded with essential oils: Evaluation of antioxidant and antidiabetic properties
|
Finos, Marianela B.
|
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155 |
C |
p.
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artikel
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| 54 |
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology
|
Alpers, Thekla
|
|
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155 |
C |
p.
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artikel
|
| 55 |
Novel soft food gels using beta-lactoglobulin via enzymatic crosslinking as agar gel alternatives
|
Liu, Han
|
|
|
155 |
C |
p.
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artikel
|
| 56 |
Performance enhancing of saturated fatty acids with various carbon chain lengths on the structures and properties of zein films in alkaline solvents
|
Xu, Xuyue
|
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155 |
C |
p.
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artikel
|
| 57 |
Phase inversion of bigels tuned by the concentration of soy protein isolate in the binary hydrogel matrix
|
Su, Ling-Zhi
|
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155 |
C |
p.
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artikel
|
| 58 |
Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
|
Yang, Jack
|
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155 |
C |
p.
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artikel
|
| 59 |
Preparation, characterization, and prebiotic potential of pectic oligosaccharide enzymatically derived from citric acid-extracted pumpkin pectic polysaccharide
|
Kang, Yu-Ra
|
|
|
155 |
C |
p.
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artikel
|
| 60 |
Regulating fat globule structure of infant formula based on MFGM to promote lipid uptake by improving lipolysis
|
Sun, Yue
|
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|
155 |
C |
p.
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artikel
|
| 61 |
Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates
|
Verfaillie, Diete
|
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155 |
C |
p.
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artikel
|
| 62 |
Research progress of protein fibrils: A review of formation mechanism, characterization and applications in the food field
|
Zhang, Yixin
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155 |
C |
p.
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artikel
|
| 63 |
Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface
|
Kaneko, Wataru
|
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155 |
C |
p.
|
artikel
|
| 64 |
SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives
|
Garina, Ekaterina D.
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155 |
C |
p.
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artikel
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| 65 |
Self-assembly technology engineering multi-functional slow-release packaging system with self-starting program for prolonged preservation of perishable products
|
Zhang, Liang
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155 |
C |
p.
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artikel
|
| 66 |
Swelling of food powders: Kinetics measurement and quantification using NMR relaxometry
|
Teichmann, Heike
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155 |
C |
p.
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artikel
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| 67 |
Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion
|
Bai, Ying
|
|
|
155 |
C |
p.
|
artikel
|
| 68 |
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
|
Wang, Bijie
|
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155 |
C |
p.
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artikel
|
| 69 |
Tamarind seeds polysaccharide: Structure, properties, health benefits, modification and food applications
|
Zhang, Hui
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155 |
C |
p.
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artikel
|
| 70 |
Three-stage interaction mechanism of galactomannans with mucin to regulate the migration behavior of riboflavin: Effect of mannose-to-galactose ratio
|
Zhang, Minghao
|
|
|
155 |
C |
p.
|
artikel
|
| 71 |
Tomato (Solanum lycopersicum) leaf juice as enzyme source: A study on the impact of endogenous proteases on plant proteins
|
Yu, Yafei
|
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155 |
C |
p.
|
artikel
|
| 72 |
Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex
|
Grossi, Matteo
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155 |
C |
p.
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artikel
|
| 73 |
Ultrasonication-based preparation of raw chitin nanofiber and evaluation of its reinforcement effect on chitosan film for functionalization with curcumin
|
Wang, Yi
|
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155 |
C |
p.
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artikel
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| 74 |
Ultrasound processing for enhanced digestibility of plant proteins
|
Aghababaei, Fatemeh
|
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155 |
C |
p.
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artikel
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| 75 |
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
|
Cao, Chuanai
|
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155 |
C |
p.
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artikel
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| 76 |
Unlocking the gelling potential of oat protein: Synergistic effects of sonication and disulfide cleavage
|
Li, Runnan
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155 |
C |
p.
|
artikel
|
| 77 |
Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin
|
Li, Qike
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155 |
C |
p.
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artikel
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