| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin
|
Gao, Qing
|
|
|
156 |
C |
p.
|
artikel
|
| 2 |
A multi-functional 3D-printable gel-in-gel system for the delivery of probiotics to the intestine
|
Fan, Di
|
|
|
156 |
C |
p.
|
artikel
|
| 3 |
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation
|
Wu, Yuan
|
|
|
156 |
C |
p.
|
artikel
|
| 4 |
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification
|
Zhu, Jing
|
|
|
156 |
C |
p.
|
artikel
|
| 5 |
An “intelligent-sensing and targeted release” antimicrobial pickering emulsion for banana preservation
|
Ran, Ruimin
|
|
|
156 |
C |
p.
|
artikel
|
| 6 |
A novel seaweed-based biodegradable and active food film to reduce freezer burn in frozen salmon
|
Augusto, Ana
|
|
|
156 |
C |
p.
|
artikel
|
| 7 |
Antibacterial nanofibrous film encapsulated with 4-terpineol/β-cyclodextrin inclusion complexes: Relative humidity-triggered release and shrimps preservation application
|
Cheng, Chuanxiang
|
|
|
156 |
C |
p.
|
artikel
|
| 8 |
Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
|
Lin, Lisong
|
|
|
156 |
C |
p.
|
artikel
|
| 9 |
Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method
|
Solanki, Divyang
|
|
|
156 |
C |
p.
|
artikel
|
| 10 |
A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay
|
Vázquez, Manuel
|
|
|
156 |
C |
p.
|
artikel
|
| 11 |
A time-saving pH-ultrasonic-shifting method for insoluble pea protein isolate to encapsulate polyphenol: Binding mechanism, structure, and functional characteristics
|
Yu, Linrong
|
|
|
156 |
C |
p.
|
artikel
|
| 12 |
Augmenting corn starch gel printability for architectural 3D modeling for customized food
|
Xian, Dongni
|
|
|
156 |
C |
p.
|
artikel
|
| 13 |
Carotenoids encapsulated in natural flaxseed oil body: Different colloidal interfaces induce their behavior and stability disparity
|
Zhang, Shan
|
|
|
156 |
C |
p.
|
artikel
|
| 14 |
Characterization of hemp seed oil emulsion stabilized by soap nuts (Sapindus mukorossi) extract
|
Jarzębski, Maciej
|
|
|
156 |
C |
p.
|
artikel
|
| 15 |
Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey
|
Sun, Yanjun
|
|
|
156 |
C |
p.
|
artikel
|
| 16 |
Chitosan/oxidized sodium alginate/Ca2+ hydrogels: Synthesis, characterization and adsorption properties
|
Zhang, Linyu
|
|
|
156 |
C |
p.
|
artikel
|
| 17 |
Chitosan/PCL fibrous membranes loaded potassium cinnamate/β-CD clathrate compounds developed by ELS for fruit preservation
|
Li, Jixiang
|
|
|
156 |
C |
p.
|
artikel
|
| 18 |
Coacervation and aggregation in lysozyme/alginate mixtures
|
Vakeri, Asna
|
|
|
156 |
C |
p.
|
artikel
|
| 19 |
Combined effect of oregano essential oil and glycerol on physicochemical properties of antimicrobial films based on chitosan and acetylated cassava starch
|
Hernández, Maury S.
|
|
|
156 |
C |
p.
|
artikel
|
| 20 |
Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management
|
Wang, Xulian
|
|
|
156 |
C |
p.
|
artikel
|
| 21 |
Conjugation of coconut protein with ferulic acid promotes interfacial adsorption and mitigates lipid oxidation in O/W emulsion
|
Zhu, Qianqian
|
|
|
156 |
C |
p.
|
artikel
|
| 22 |
Contents continued
|
|
|
|
156 |
C |
p.
|
artikel
|
| 23 |
Controlled porosity intelligent aerogel based on chitosan nanofiber, anthocyanins and starch nanoparticles: Preparation, characterization and application in monitoring food spoilage
|
Sohrabi, Najmeh
|
|
|
156 |
C |
p.
|
artikel
|
| 24 |
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
|
Ryu, Jaekun
|
|
|
156 |
C |
p.
|
artikel
|
| 25 |
Cross-hierarchical analysis of self-assembly dynamics in enzyme-treated rice gel during retrogradation
|
Katsuno, Nakako
|
|
|
156 |
C |
p.
|
artikel
|
| 26 |
Designing gel coatings for oral soft perception of fiber particles
|
D'Oria, Gabriele
|
|
|
156 |
C |
p.
|
artikel
|
| 27 |
Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives
|
Dordevic, Dani
|
|
|
156 |
C |
p.
|
artikel
|
| 28 |
Development of halochromic labels based on binary systems of cationic guar gum and κ-carrageenan loaded with alizarin red S for monitoring milk and seafood freshness
|
Chen, Jiaci
|
|
|
156 |
C |
p.
|
artikel
|
| 29 |
Directed self-assembly of mesoporous starch-based microparticle: Characterization, antimicrobial activities, and digestibility
|
Zhu, Xiaoning
|
|
|
156 |
C |
p.
|
artikel
|
| 30 |
Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties
|
Chen, Ying-Ying
|
|
|
156 |
C |
p.
|
artikel
|
| 31 |
Edible packaging revolution: Enhanced functionality with natural collagen aggregates
|
Li, Liuying
|
|
|
156 |
C |
p.
|
artikel
|
| 32 |
Editorial Board
|
|
|
|
156 |
C |
p.
|
artikel
|
| 33 |
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
|
Li, Guohua
|
|
|
156 |
C |
p.
|
artikel
|
| 34 |
Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels
|
Lin, Jieqiong
|
|
|
156 |
C |
p.
|
artikel
|
| 35 |
Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
|
Johansson, Mathias
|
|
|
156 |
C |
p.
|
artikel
|
| 36 |
Effect of chymosin/pepsin ratio on milk coagulation and physical properties of model cheese
|
Cai, Huifang
|
|
|
156 |
C |
p.
|
artikel
|
| 37 |
Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate
|
Tan, Liming
|
|
|
156 |
C |
p.
|
artikel
|
| 38 |
Effect of Fe(III) on soybean protein-gallic acid hydrogel: Structure, functional properties, and digestive properties
|
Xu, Jingwen
|
|
|
156 |
C |
p.
|
artikel
|
| 39 |
Effect of gum Arabic coating on release behavior of curcumin-loaded kafirin and zein composite nanoparticles
|
Ye, Ziyang
|
|
|
156 |
C |
p.
|
artikel
|
| 40 |
Effect of konjac glucomannan on heat-induced pea protein isolate hydrogels: Evaluation of structure and formation mechanisms
|
Odelli, Davide
|
|
|
156 |
C |
p.
|
artikel
|
| 41 |
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
|
Li, Tongqing
|
|
|
156 |
C |
p.
|
artikel
|
| 42 |
Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
|
Kong, Jia
|
|
|
156 |
C |
p.
|
artikel
|
| 43 |
Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor
|
Gkinali, Alkmini-Anna
|
|
|
156 |
C |
p.
|
artikel
|
| 44 |
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp
|
Zhang, Minzhen
|
|
|
156 |
C |
p.
|
artikel
|
| 45 |
Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times
|
Geonzon, Lester C.
|
|
|
156 |
C |
p.
|
artikel
|
| 46 |
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
|
Wang, Yifan
|
|
|
156 |
C |
p.
|
artikel
|
| 47 |
Emulsions stabilized by okra polysaccharides: Physicochemical, interfacial, and emulsification properties
|
Lv, Yue
|
|
|
156 |
C |
p.
|
artikel
|
| 48 |
Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions
|
Qin, Lang
|
|
|
156 |
C |
p.
|
artikel
|
| 49 |
Enhancing functional properties of active chitosan film incorporated with cinnamon oil nanoemulsion using argon dielectric barrier discharge cold plasma treatment
|
Kongboonkird, Marisa
|
|
|
156 |
C |
p.
|
artikel
|
| 50 |
Enhancing resveratrol bioavailability and intestinal uptake using an oil-based blueberry extract formulated with Chitosan/PEG containing nanoparticles
|
Guo, Yigong
|
|
|
156 |
C |
p.
|
artikel
|
| 51 |
Enhancing the properties and morphology of starch aerogels with nanocellulose
|
Pantić, Milica
|
|
|
156 |
C |
p.
|
artikel
|
| 52 |
Enzyme-glycosylated ovalbumin/chitosan oligosaccharide nanoparticles: Simulation of in vitro digestion for the targeted release of vitamin D3 and application for encapsulation in beverages
|
Zhu, Qingyue
|
|
|
156 |
C |
p.
|
artikel
|
| 53 |
Exploring the binding process of lutein with hydroxypropyl-β-cyclodextrin: Multispectral and molecular simulation study
|
Zhang, Fuqiang
|
|
|
156 |
C |
p.
|
artikel
|
| 54 |
Exploring the role of the thick and dense calcium alginate shell on the anti-digestibility mechanism of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads prepared by reverse spherification
|
Zou, Jinling
|
|
|
156 |
C |
p.
|
artikel
|
| 55 |
Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles
|
Tenorio-Garcia, Elizabeth
|
|
|
156 |
C |
p.
|
artikel
|
| 56 |
Fabrication, characterization, and antibacterial properties of sodium alginate/chito-oligosaccharide gel beads
|
Wang, Nan
|
|
|
156 |
C |
p.
|
artikel
|
| 57 |
Fabrication of an antibacterial system of arginine-modified chitosan with AgNPs-loaded montmorillonite for food preservation
|
Liu, Siqun
|
|
|
156 |
C |
p.
|
artikel
|
| 58 |
Fabrication of strong and elastic HIPPEs gel by rigid-flexible double network structure as a novel adipose tissue substitutes
|
Chen, Jiaqiang
|
|
|
156 |
C |
p.
|
artikel
|
| 59 |
Fabrication of zein/modified cyclodextrin nanofibers for the stability enhancement and delivery of curcumin
|
Hu, Yao
|
|
|
156 |
C |
p.
|
artikel
|
| 60 |
Fat stabilization techniques for the reduction of oil loss in high protein plant-based cheese
|
Dobson, S.
|
|
|
156 |
C |
p.
|
artikel
|
| 61 |
Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis
|
Hu, Xiangfang
|
|
|
156 |
C |
p.
|
artikel
|
| 62 |
Formation of tannic acid-binding ovalbumin amyloid fibril hydrogels: Enhanced antibacterial and antioxidant properties
|
Zeng, Yujun
|
|
|
156 |
C |
p.
|
artikel
|
| 63 |
Graphical abstract TOC
|
|
|
|
156 |
C |
p.
|
artikel
|
| 64 |
Graphical abstract TOC
|
|
|
|
156 |
C |
p.
|
artikel
|
| 65 |
Hydroxypropyl methycellulose-galactomannan binary complexes achieving 55 wt% curcumin loading capacity: Mechanism and in vitro bioactivity
|
Wang, Haifeng
|
|
|
156 |
C |
p.
|
artikel
|
| 66 |
Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes
|
Hooyberghs, Kathleen
|
|
|
156 |
C |
p.
|
artikel
|
| 67 |
Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel
|
Liu, Wei
|
|
|
156 |
C |
p.
|
artikel
|
| 68 |
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
|
Qian, Shan
|
|
|
156 |
C |
p.
|
artikel
|
| 69 |
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los)
|
Cao, Jiarui
|
|
|
156 |
C |
p.
|
artikel
|
| 70 |
In vitro gastrointestinal lipid handling and bioaccessibility rate of infant formula with large phospholipid-coated lipid droplets are different from those of standard formula and closer to human milk
|
Thomassen, G.G.M.
|
|
|
156 |
C |
p.
|
artikel
|
| 71 |
Molecular, interfacial and foaming properties of pulse proteins
|
Shen, Penghui
|
|
|
156 |
C |
p.
|
artikel
|
| 72 |
Novel bilayer pickering emulsions stabilized by in situ modification of zein via selenium nanoparticles: Optimization, physicochemical properties and permeation
|
Wang, Hao
|
|
|
156 |
C |
p.
|
artikel
|
| 73 |
Novel pullulan-sodium alginate film incorporated with anthocyanin-loaded casein-carboxy methyl cellulose nanocomplex for real-time fish and shrimp freshness monitoring
|
Rashid, Arif
|
|
|
156 |
C |
p.
|
artikel
|
| 74 |
Oral structural breakdown and sensory perception of plant-based emulsions
|
Arancibia, C.
|
|
|
156 |
C |
p.
|
artikel
|
| 75 |
pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
|
Xin, Meili
|
|
|
156 |
C |
p.
|
artikel
|
| 76 |
pH-responsive chitosan hollow microspheres pro-flavor based on interfacial Schiff-base bonding for controlled release of cinnamaldehyde
|
Yu, Wenjing
|
|
|
156 |
C |
p.
|
artikel
|
| 77 |
Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio
|
Liu, Yi
|
|
|
156 |
C |
p.
|
artikel
|
| 78 |
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota
|
Chen, Shuang
|
|
|
156 |
C |
p.
|
artikel
|
| 79 |
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
|
Chen, Wei
|
|
|
156 |
C |
p.
|
artikel
|
| 80 |
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
|
Zhao, Yu-Ru
|
|
|
156 |
C |
p.
|
artikel
|
| 81 |
Poly-eugenol grafting from cellulose surface for robust antioxidation
|
Li, Yiwei
|
|
|
156 |
C |
p.
|
artikel
|
| 82 |
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract
|
Le, Dang Truong
|
|
|
156 |
C |
p.
|
artikel
|
| 83 |
Preparation and characterization of calcium-binding starch and its application in microwaveable pre-fried foods
|
Wang, Xiangcun
|
|
|
156 |
C |
p.
|
artikel
|
| 84 |
Preparation, physicochemical and functional characterization of pectic polysaccharides from fresh passion fruit peel by magnetic-induced electric field-assisted three-phase partitioning
|
Yu, Saiyin
|
|
|
156 |
C |
p.
|
artikel
|
| 85 |
Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation
|
Yu, Hongmei
|
|
|
156 |
C |
p.
|
artikel
|
| 86 |
Review on the impact of the molecular structure of pectin on the associative phase separation with proteins
|
Drusch, S.
|
|
|
156 |
C |
p.
|
artikel
|
| 87 |
Rheological properties of the swim bladder colloid from Atlantic cod (Gadus Morhua) and its digestive characteristics
|
Zhang, Qian
|
|
|
156 |
C |
p.
|
artikel
|
| 88 |
Seeding and gelation properties of lentil protein nanofibrils
|
Shi, Lanfang
|
|
|
156 |
C |
p.
|
artikel
|
| 89 |
Self-assembly of curdlan molecules for the formation of thermally induced gels
|
Hou, Xinran
|
|
|
156 |
C |
p.
|
artikel
|
| 90 |
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
|
Liu, Yuxuan
|
|
|
156 |
C |
p.
|
artikel
|
| 91 |
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis
|
Wu, Jinjin
|
|
|
156 |
C |
p.
|
artikel
|
| 92 |
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
|
Yu, Rikuan
|
|
|
156 |
C |
p.
|
artikel
|
| 93 |
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides
|
Wang, Mengzhu
|
|
|
156 |
C |
p.
|
artikel
|
| 94 |
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction
|
Han, Chuanwu
|
|
|
156 |
C |
p.
|
artikel
|
| 95 |
Stepwise reinforcement strategy for guar gum/sodium alginate based films: Introduction of carboxylated cellulose nanofibers by different methods and further calcium ion crosslinking
|
Liu, Zitian
|
|
|
156 |
C |
p.
|
artikel
|
| 96 |
Structurability of microalgae, soy and pea protein for extruded high-moisture meat analogues
|
Sägesser, Corina
|
|
|
156 |
C |
p.
|
artikel
|
| 97 |
Survivability and characterization of the biofilm-like probiotic Pediococcus pentosaceus encapsulated in calcium alginate gel beads
|
Mgomi, Fedrick C.
|
|
|
156 |
C |
p.
|
artikel
|
| 98 |
Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system
|
Niu, Ziting
|
|
|
156 |
C |
p.
|
artikel
|
| 99 |
Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective
|
Zhang, Xiaohan
|
|
|
156 |
C |
p.
|
artikel
|
| 100 |
Tailoring oleogel-in-hydrogel pickering emulsion fluid gels as an oral delivery system for different levels of dysphagia: From microstructure to rheological properties
|
Yu, Na
|
|
|
156 |
C |
p.
|
artikel
|
| 101 |
Tailoring stability in oil-in-water high internal phase Pickering emulsions (HIPPEs) through surface modification of beeswax-based solid lipid particles (SLPs) with various surfactants
|
Zhang, Rixin
|
|
|
156 |
C |
p.
|
artikel
|
| 102 |
Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics
|
Feng, Yinong
|
|
|
156 |
C |
p.
|
artikel
|
| 103 |
The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt
|
Dhakal, Damodar
|
|
|
156 |
C |
p.
|
artikel
|
| 104 |
The formation, stability and microstructure of calcium phosphate nanoclusters sequestered by casein phosphopeptides
|
Wang, Qian
|
|
|
156 |
C |
p.
|
artikel
|
| 105 |
The impact of different hydrocolloids on gluten-free bazlama bread quality
|
Ari Akin, Pervin
|
|
|
156 |
C |
p.
|
artikel
|
| 106 |
The interplay between soy proteins and dietary fiber in determining the structure and texture of high moisture extrudates
|
Li, Jiashu
|
|
|
156 |
C |
p.
|
artikel
|
| 107 |
The physicochemical stability and in vivo gastrointestinal fates of flaxseed oil bodies with the introduction of soluble flaxseed gum polysaccharides
|
Yu, Xiao
|
|
|
156 |
C |
p.
|
artikel
|
| 108 |
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems
|
Gravel, Alexia
|
|
|
156 |
C |
p.
|
artikel
|
| 109 |
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions
|
Eichhorn, Marina
|
|
|
156 |
C |
p.
|
artikel
|
| 110 |
Ulvans, sulfated β-d-galactans and xyloarabinogalactan: A comparative approach to extraction, structural characterization and antioxidant activity assessment
|
Premarathna, Amal D.
|
|
|
156 |
C |
p.
|
artikel
|
| 111 |
Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch
|
Xu, Ke
|
|
|
156 |
C |
p.
|
artikel
|
| 112 |
Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study
|
Bugarin-Castillo, Yurixy
|
|
|
156 |
C |
p.
|
artikel
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| 113 |
Water-insoluble tea polyphenol nanoparticles as fillers and bioactive agents for pectin films to prepare active packaging for fruit preservation
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Yang, Wenjing
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156 |
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