| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aligned electrospun starch-pullulan-protein fibers
|
Mukka, Shravya
|
|
|
157 |
C |
p.
|
artikel
|
| 2 |
A microfluidic and Langmuir approach to unveil the interplay between hydroxypropyl methylcellulose and zein nanoparticles on the stability of Pickering emulsions
|
Nie, Chenhuan
|
|
|
157 |
C |
p.
|
artikel
|
| 3 |
Analytical ultracentrifugation study of complex formation between like-charged glycinin and polyelectrolytes: Impact of ionic strength and chain length
|
Ni, Kang
|
|
|
157 |
C |
p.
|
artikel
|
| 4 |
Application of high-pressure homogenization-assisted pH-shift to enhance techno-functional and interfacial properties of lentil protein isolate
|
Parlak, Mahmut Ekrem
|
|
|
157 |
C |
p.
|
artikel
|
| 5 |
Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
|
Niu, Zhiyong
|
|
|
157 |
C |
p.
|
artikel
|
| 6 |
A study on the synergistic interaction of pea protein isolate and whey protein isolate for enhancing the stability and quality of krill oil emulsion
|
Jin, Danping
|
|
|
157 |
C |
p.
|
artikel
|
| 7 |
Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
|
Pinto, Náyra O.F.
|
|
|
157 |
C |
p.
|
artikel
|
| 8 |
Bio-based films from quince by-products: A sustainable alternative for biodegradable food packaging
|
Codina, M. Carmen
|
|
|
157 |
C |
p.
|
artikel
|
| 9 |
Biodegradable chitosan-based biofilms incorporated with Camellia oleifera residue protein for food packaging
|
Nie, Xinling
|
|
|
157 |
C |
p.
|
artikel
|
| 10 |
Carrageenan as possible stabilizer of calcium tartrate in wine
|
Fioschi, Gabriele
|
|
|
157 |
C |
p.
|
artikel
|
| 11 |
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility
|
Ciuffarin, Francesco
|
|
|
157 |
C |
p.
|
artikel
|
| 12 |
Characterization of whey protein isolate aggregation induced by different acidic substances: Triggered by disulfide bond formation and recombination
|
Wen, Xin
|
|
|
157 |
C |
p.
|
artikel
|
| 13 |
Characterization of zein-based films plasticized with deep eutectic solvents and their use in the preservation of harvested mango fruit
|
Wei, Lipeng
|
|
|
157 |
C |
p.
|
artikel
|
| 14 |
Chitosan film loaded with carbon dots and geraniol/hydroxypropyl-β-cyclodextrin inclusion complex: Simultaneous freshness preservation and quality monitoring of pork
|
Ding, Xiaowei
|
|
|
157 |
C |
p.
|
artikel
|
| 15 |
Chitosan‒gellan gum polyelectrolyte hydrogel beads containing tea tree oil microcapsules: Preparation, characterization and application
|
Li, Ziao
|
|
|
157 |
C |
p.
|
artikel
|
| 16 |
Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying
|
Chen, Wenjing
|
|
|
157 |
C |
p.
|
artikel
|
| 17 |
Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface
|
Jiang, Wenxin
|
|
|
157 |
C |
p.
|
artikel
|
| 18 |
Contents continued
|
|
|
|
157 |
C |
p.
|
artikel
|
| 19 |
Continuous pulsed electric field processing for intensification of aqueous extraction of protein from fresh green seaweed Ulva sp. biomass
|
Steinbruch, Efraim
|
|
|
157 |
C |
p.
|
artikel
|
| 20 |
CO2-responsive multifunctional label based on chitosan and hyaluronic acid for visualizing and maintaining postharvest freshness
|
Du, Haiyu
|
|
|
157 |
C |
p.
|
artikel
|
| 21 |
Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients
|
Hassan, Ifra
|
|
|
157 |
C |
p.
|
artikel
|
| 22 |
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
|
Su, Chun-yan
|
|
|
157 |
C |
p.
|
artikel
|
| 23 |
Development of multifunctional fruit packaging by incorporating starch aldehyde-quercetin conjugate into chitosan coating films
|
Sun, Yufeng
|
|
|
157 |
C |
p.
|
artikel
|
| 24 |
Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation
|
Li, Sisheng
|
|
|
157 |
C |
p.
|
artikel
|
| 25 |
Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid
|
Zuo, Youming
|
|
|
157 |
C |
p.
|
artikel
|
| 26 |
Disulfide bond cleavage combined with critical pH induced unfolding and assembly of soy protein and its encapsulation effect on curcumin
|
Wang, Yuying
|
|
|
157 |
C |
p.
|
artikel
|
| 27 |
Double-layer films based on konjac gum and hydroxypropyl methyl cellulose loaded with thyme essential oil Pickering emulsion: Preparation, characterization, and application
|
Hou, Yingmeng
|
|
|
157 |
C |
p.
|
artikel
|
| 28 |
3D printing of plant-based fat inks towards manufacturing complex cellular agriculture products with fatty structures
|
Schüler, Kristin
|
|
|
157 |
C |
p.
|
artikel
|
| 29 |
Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk
|
Kang, Ziyue
|
|
|
157 |
C |
p.
|
artikel
|
| 30 |
Editorial Board
|
|
|
|
157 |
C |
p.
|
artikel
|
| 31 |
Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins
|
Walayat, Noman
|
|
|
157 |
C |
p.
|
artikel
|
| 32 |
Effect of ultrasound assisted microencapsulation of fish oil and laminarin in banana starch and faba bean protein complex coacervation
|
Suresh Kumar, Paramasivam
|
|
|
157 |
C |
p.
|
artikel
|
| 33 |
Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system
|
Tian, Lili
|
|
|
157 |
C |
p.
|
artikel
|
| 34 |
Effects of cyclodextrin glycosyltransferase on physicochemical, digestion, and gel properties of corn and potato starches
|
Zheng, Qiaoxin
|
|
|
157 |
C |
p.
|
artikel
|
| 35 |
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
|
Li, Peiyao
|
|
|
157 |
C |
p.
|
artikel
|
| 36 |
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
|
Tang, Tingting
|
|
|
157 |
C |
p.
|
artikel
|
| 37 |
EGCG induced the formation of protein nanofibrils hydrogels with enhanced anti-bacterial activity
|
Mao, Shuifang
|
|
|
157 |
C |
p.
|
artikel
|
| 38 |
Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products
|
Zhang, Wentao
|
|
|
157 |
C |
p.
|
artikel
|
| 39 |
Encapsulation and controlled delivery of curcumin by self-assembled cyclodextrin succinate/chitosan nanoparticles
|
Xu, Hao
|
|
|
157 |
C |
p.
|
artikel
|
| 40 |
Enhanced composite Co-MOF-derived sodium carboxymethyl cellulose visual films for real-time and in situ monitoring fresh-cut apple freshness
|
Zhang, Zhepeng
|
|
|
157 |
C |
p.
|
artikel
|
| 41 |
Enzymatic pre-treatment defines the water-binding and rheological properties of dynamic ultra-high-pressure homogenised pea hull suspensions
|
Morales-Medina, R.
|
|
|
157 |
C |
p.
|
artikel
|
| 42 |
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
|
Hou, Jingjie
|
|
|
157 |
C |
p.
|
artikel
|
| 43 |
Fabrication of beeswax/plant sterol ester-gelatin/whey protein isolate bigels with dual gelation effects as substitutes for traditional solid fats
|
Pang, Min
|
|
|
157 |
C |
p.
|
artikel
|
| 44 |
Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels
|
Chao, Erpeng
|
|
|
157 |
C |
p.
|
artikel
|
| 45 |
Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
|
Zhang, Xuan
|
|
|
157 |
C |
p.
|
artikel
|
| 46 |
Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect
|
Fang, Mengxue
|
|
|
157 |
C |
p.
|
artikel
|
| 47 |
Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt
|
Kang, Ling
|
|
|
157 |
C |
p.
|
artikel
|
| 48 |
Generation and evaluation of novel active biodegradable films based on modified basil seed gum and vitamin E nanoliposomes
|
Salehi, Shahriyar
|
|
|
157 |
C |
p.
|
artikel
|
| 49 |
Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics
|
Peng, Dong
|
|
|
157 |
C |
p.
|
artikel
|
| 50 |
Graphical abstract TOC
|
|
|
|
157 |
C |
p.
|
artikel
|
| 51 |
Graphical abstract TOC
|
|
|
|
157 |
C |
p.
|
artikel
|
| 52 |
Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis
|
Navneet,
|
|
|
157 |
C |
p.
|
artikel
|
| 53 |
High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network
|
Lv, Jiayi
|
|
|
157 |
C |
p.
|
artikel
|
| 54 |
Hydrothermal extraction and thorough characterization of carrageenans and proteins from Gigartina pistillata
|
Álvarez-Viñas, Milena
|
|
|
157 |
C |
p.
|
artikel
|
| 55 |
Ice recrystallization inhibition activity of chemically defined carrageenans
|
Hale, Julia
|
|
|
157 |
C |
p.
|
artikel
|
| 56 |
Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation
|
Sun, Gege
|
|
|
157 |
C |
p.
|
artikel
|
| 57 |
Impact of Co-60 γ-ray irradiation on the cross-linking and stability of fish collagen: Structural changes and digestibility
|
Qin, Junwei
|
|
|
157 |
C |
p.
|
artikel
|
| 58 |
Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
|
Zheng, Yixin
|
|
|
157 |
C |
p.
|
artikel
|
| 59 |
Insights into the physicochemical and structural properties of pumpkin flour via synergistic treatments with debranching enzymes and freeze-thaw cycle
|
Huang, Ping-Hsiu
|
|
|
157 |
C |
p.
|
artikel
|
| 60 |
Lactiplantibacillus plantarum ACCC 11095 microencapsulated by lotus seeds cross-linked resistant starch: Survival under simulated gastrointestinal conditions and its structural changes
|
Li, Lanxin
|
|
|
157 |
C |
p.
|
artikel
|
| 61 |
Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues
|
Yun, Suin
|
|
|
157 |
C |
p.
|
artikel
|
| 62 |
Mechanism of hydrophobicity reduction of non-isolated glutenin by mixing with wheat amylose
|
Chen, Cong
|
|
|
157 |
C |
p.
|
artikel
|
| 63 |
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments
|
Kang, Shufang
|
|
|
157 |
C |
p.
|
artikel
|
| 64 |
Mixing oat proteins with lentil or faba bean proteins: How is the techno-functional behavior of the different protein systems affected by heat treatments?
|
Sales, Anne Caroline A.
|
|
|
157 |
C |
p.
|
artikel
|
| 65 |
Multifunctional pectin and lignin-containing cellulose nanofiber films with improved UV resistance and mechanical properties
|
Bello, Fatimatu
|
|
|
157 |
C |
p.
|
artikel
|
| 66 |
Multifunctional pectin-based films containing schiff base triggered by pH microenvironment for freshness monitoring and preservation of fresh-cut papayas
|
Han, Ping
|
|
|
157 |
C |
p.
|
artikel
|
| 67 |
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
|
Ren, Zhongyang
|
|
|
157 |
C |
p.
|
artikel
|
| 68 |
Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin substitute and their effect on physical properties, polymorphism, and melting behaviour of dark chocolates
|
Selvasekaran, Pavidharshini
|
|
|
157 |
C |
p.
|
artikel
|
| 69 |
Pectic polysaccharides modulate colloidal stability and astringency perception of bottle aged Cabernet Sauvignon wines
|
Weilack, Ingrid
|
|
|
157 |
C |
p.
|
artikel
|
| 70 |
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
|
Jia, Yangyang
|
|
|
157 |
C |
p.
|
artikel
|
| 71 |
Pectin film fortified with zein nanoparticles and Fe3+-Encapsulated propolis extract for enhanced fruit preservation
|
Li, Xiangxin
|
|
|
157 |
C |
p.
|
artikel
|
| 72 |
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness
|
Shi, Jiabo
|
|
|
157 |
C |
p.
|
artikel
|
| 73 |
Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts
|
Daniloski, Davor
|
|
|
157 |
C |
p.
|
artikel
|
| 74 |
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
|
Bhutto, Rizwan Ahmed
|
|
|
157 |
C |
p.
|
artikel
|
| 75 |
Preparation and characterization of hydrophobically-modified sodium alginate derivatives as carriers for fucoxanthin
|
Han, Lingyu
|
|
|
157 |
C |
p.
|
artikel
|
| 76 |
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability
|
Huang, Ao
|
|
|
157 |
C |
p.
|
artikel
|
| 77 |
Production of fish fillet analogues using novel fish muscle cell powder and sodium alginate-κ-carrageenan based bio-ink
|
Ulagesan, Selvakumari
|
|
|
157 |
C |
p.
|
artikel
|
| 78 |
Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
|
Huang, Lihua
|
|
|
157 |
C |
p.
|
artikel
|
| 79 |
Regulated the aggregation of bile salts by β-Cyclodextrin and Tangeretin at the oil-water interface for inhibiting lipid digestion
|
Kou, Xingran
|
|
|
157 |
C |
p.
|
artikel
|
| 80 |
Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions
|
Ma, Qian
|
|
|
157 |
C |
p.
|
artikel
|
| 81 |
Regulatory mechanisms of phosphorylation in ovalbumin self-assembly for aggregates formation: Insights into size, structure, and morphology
|
Xiong, Zhouyi
|
|
|
157 |
C |
p.
|
artikel
|
| 82 |
Replacing solid fat in croissant dough using xanthan gum-based oleogels. Impact on rheological properties and final product quality
|
Espert, M.
|
|
|
157 |
C |
p.
|
artikel
|
| 83 |
Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication
|
Zhang, Yifan
|
|
|
157 |
C |
p.
|
artikel
|
| 84 |
Self-assembly of pea peptides prepared by ultrasound-regulated enzymatic hydrolysis
|
Chen, Yan
|
|
|
157 |
C |
p.
|
artikel
|
| 85 |
Stability of starch-folic acid/ polyethylene glycol particles for gastrointestinal drug delivery
|
Valenzuela Villela, Karen Sofía
|
|
|
157 |
C |
p.
|
artikel
|
| 86 |
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
|
Huang, Liurong
|
|
|
157 |
C |
p.
|
artikel
|
| 87 |
Supramolecular chemistry in cyclodextrin inclusion complexes: The formation rules of terpenes/β-cyclodextrin inclusion complexes
|
Kou, Xingran
|
|
|
157 |
C |
p.
|
artikel
|
| 88 |
Supramolecular structure and physiochemical properties of annealed maize starches: Effect of starch granule-associated surface and channel proteins
|
Chen, Ri
|
|
|
157 |
C |
p.
|
artikel
|
| 89 |
Tailored edible 3D porous scaffolds constructed by Pickering emulgel templating for cell-cultured fish meat
|
Gao, Yuxing
|
|
|
157 |
C |
p.
|
artikel
|
| 90 |
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
|
Wang, Ning
|
|
|
157 |
C |
p.
|
artikel
|
| 91 |
Tannin-on-protein adlayers: Secondary adsorption quantified by quartz crystal microbalance with dissipation monitoring (QCM-D)
|
Larcinese-Hafner, Valeria
|
|
|
157 |
C |
p.
|
artikel
|
| 92 |
The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level
|
Zheng, Yuxue
|
|
|
157 |
C |
p.
|
artikel
|
| 93 |
The formation of protein coronas and its effect on the quercetin-edible dock protein nanoparticles
|
Wu, Yu-Ru
|
|
|
157 |
C |
p.
|
artikel
|
| 94 |
The multi-modal sensory effect on sour taste perception during oral processing of starch-thickened fluids
|
Chen, Ye
|
|
|
157 |
C |
p.
|
artikel
|
| 95 |
The pH dependent structural and viscoelastic behavior of Ovomucin-Complex isolated from egg white under alkaline conditions
|
Wan, Yanqing
|
|
|
157 |
C |
p.
|
artikel
|
| 96 |
The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi
|
Lou, Xinjiang
|
|
|
157 |
C |
p.
|
artikel
|
| 97 |
Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing
|
Zhu, Peineng
|
|
|
157 |
C |
p.
|
artikel
|
| 98 |
The two-faced functionality of birch glucuronoxylan in an emulsion-based carrier of vitamin D3
|
Abik, Felix
|
|
|
157 |
C |
p.
|
artikel
|
| 99 |
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
|
Yuan, Dongxue
|
|
|
157 |
C |
p.
|
artikel
|
| 100 |
Unravelling the emulsifying properties of unfractionated plant powders: From interface to bulk
|
Hollestelle, Charlotte
|
|
|
157 |
C |
p.
|
artikel
|
| 101 |
Utilization of mycelial polysaccharide from Schizophyllum commune for the formation of highly stable o/w emulsion
|
Meng, Qi
|
|
|
157 |
C |
p.
|
artikel
|
| 102 |
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
|
Zhang, Jing
|
|
|
157 |
C |
p.
|
artikel
|
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