| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure
|
Liu, Han
|
|
|
158 |
C |
p.
|
artikel
|
| 2 |
A dual-functional foaming ingredient towards hypoglycemic and radical scavenging applications
|
Yan, Mi
|
|
|
158 |
C |
p.
|
artikel
|
| 3 |
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
|
Tan, Yuting
|
|
|
158 |
C |
p.
|
artikel
|
| 4 |
Alginate edible films as delivery systems for green tea polyphenols
|
Benlloch-Tinoco, M.
|
|
|
158 |
C |
p.
|
artikel
|
| 5 |
A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization
|
Liu, Xiaoli
|
|
|
158 |
C |
p.
|
artikel
|
| 6 |
An investigation of the mechanism of emulsion stabilization in octenyl succinic anhydride-modified tamarind seed polysaccharide
|
Kou, Yuxing
|
|
|
158 |
C |
p.
|
artikel
|
| 7 |
Anthocyanin-loaded polylactic acid/quaternized chitosan electrospun nanofiber as an intelligent and active packaging film in blueberry preservation
|
Xu, Mengyang
|
|
|
158 |
C |
p.
|
artikel
|
| 8 |
Applying layer-by-layer deposition to enhance stability and rheological behavior of emulsions: A review
|
Zhang, Lingtao
|
|
|
158 |
C |
p.
|
artikel
|
| 9 |
Boosting the loading dosage of cinnamon essential oil within edible packaging film via the multiple cross-linking strategy for effective shrimp preservation
|
Yang, Huijie
|
|
|
158 |
C |
p.
|
artikel
|
| 10 |
Carboxymethyl cellulose-based colorimetric sensor array incorporating ionic liquid-tuned anthocyanin and nano-silica coating for pork freshness monitoring
|
Zhao, Yali
|
|
|
158 |
C |
p.
|
artikel
|
| 11 |
Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel
|
Liu, Siqi
|
|
|
158 |
C |
p.
|
artikel
|
| 12 |
Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties
|
Ryu, Jaekun
|
|
|
158 |
C |
p.
|
artikel
|
| 13 |
Characterizing high pressure phase transitions of gelatin gel and assessing microstructural, gel properties, and texture changes following pressure shift freezing and Ice I to Ice III phase transition
|
Xiao, Ting
|
|
|
158 |
C |
p.
|
artikel
|
| 14 |
Chemometric insights into milk-carrageenan breaking and gel strength
|
Mykhalevych, Oksana
|
|
|
158 |
C |
p.
|
artikel
|
| 15 |
Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
|
Xie, Hujun
|
|
|
158 |
C |
p.
|
artikel
|
| 16 |
Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound
|
Ke, Sheng
|
|
|
158 |
C |
p.
|
artikel
|
| 17 |
Construction of thermostable and temperature-responsive emulsion gels using gelatin: A novel strategy for replacing animal fat
|
Wang, Yixiao
|
|
|
158 |
C |
p.
|
artikel
|
| 18 |
Contents continued
|
|
|
|
158 |
C |
p.
|
artikel
|
| 19 |
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
|
Zheng, Lu-yao
|
|
|
158 |
C |
p.
|
artikel
|
| 20 |
Corn silk as an underutilized sustainable source of plant proteins: Extraction, fractionation, structure, and techno-functional properties
|
Orellana-Palacios, Jose C.
|
|
|
158 |
C |
p.
|
artikel
|
| 21 |
Correlation study between structural parameters of droplets and rheological properties of O/W high internal phase Pickering emulsions above the closest packing density
|
Wang, Chenzhi
|
|
|
158 |
C |
p.
|
artikel
|
| 22 |
Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape
|
Li, Sisheng
|
|
|
158 |
C |
p.
|
artikel
|
| 23 |
Designing double-layer smart packaging with sustained-release antibacterial and antioxidant activities for efficient preservation and high-contrast monitoring
|
Li, Shiqi
|
|
|
158 |
C |
p.
|
artikel
|
| 24 |
Development and characterization of pomegranate peel extract-infused carboxymethyl cellulose composite films for functional, sustainable food packaging
|
Baniasadi, Hossein
|
|
|
158 |
C |
p.
|
artikel
|
| 25 |
Development of novel functional thickened drinks enriched with vitamin D3 for the older adult population – behaviour under dynamic in vitro digestion
|
Fernandes, Jean-Michel
|
|
|
158 |
C |
p.
|
artikel
|
| 26 |
Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage
|
Du, Yuyi
|
|
|
158 |
C |
p.
|
artikel
|
| 27 |
Editorial Board
|
|
|
|
158 |
C |
p.
|
artikel
|
| 28 |
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone
|
Parvez, Ifra
|
|
|
158 |
C |
p.
|
artikel
|
| 29 |
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
|
Tao, Ye
|
|
|
158 |
C |
p.
|
artikel
|
| 30 |
Effect of potassium salt type on physicochemical properties of carrageenan films and rehydrated hydrogels
|
Zhao, Yuan
|
|
|
158 |
C |
p.
|
artikel
|
| 31 |
Effect of propolis extract-loaded films made of apple pomace pectin and grass pea protein on the shelf life extension of black mulberry
|
Salimi, Atiyeh
|
|
|
158 |
C |
p.
|
artikel
|
| 32 |
Effect of starch molecular weight on the colon-targeting delivery and promoting GLP-1 secretion of starch-lecithin complex nanoparticles
|
Wang, Ke
|
|
|
158 |
C |
p.
|
artikel
|
| 33 |
Effect of the Hofmeister series anion salts on the ice recrystallization inhibition activity of tamarind seed polysaccharide
|
Sun, Xianbao
|
|
|
158 |
C |
p.
|
artikel
|
| 34 |
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
|
Xu, Baoguo
|
|
|
158 |
C |
p.
|
artikel
|
| 35 |
Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
|
Zhang, Yifan
|
|
|
158 |
C |
p.
|
artikel
|
| 36 |
Effects of esterification and enzymatic modification on the properties of wheat starch and dough
|
Gong, Jiabao
|
|
|
158 |
C |
p.
|
artikel
|
| 37 |
Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
|
Ma, Yingying
|
|
|
158 |
C |
p.
|
artikel
|
| 38 |
Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein
|
Wang, Xuanpei
|
|
|
158 |
C |
p.
|
artikel
|
| 39 |
Effects of tannic acid on physicochemical properties of gluten-free flour and the underlying mechanisms
|
Guan, Yanbin
|
|
|
158 |
C |
p.
|
artikel
|
| 40 |
Electrospinning of emulsions stabilized by octenylsuccinylated starch and pullulan
|
Huang, Xuerong
|
|
|
158 |
C |
p.
|
artikel
|
| 41 |
Emulsification capacity of pectin extracts from persimmon waste: Effect of structural characteristics and pectin-polyphenol interactions
|
Molet-Rodríguez, Anna
|
|
|
158 |
C |
p.
|
artikel
|
| 42 |
Engineered streaky pork by 3D co-printing and co-differentiation of muscle and fat cells
|
Guan, Xin
|
|
|
158 |
C |
p.
|
artikel
|
| 43 |
Enhancing freeze-thaw stability of frozen dough with deacetylated konjac glucomannan: The role of degree of deacetylation
|
Fan, Jianwei
|
|
|
158 |
C |
p.
|
artikel
|
| 44 |
Enhancing the physicochemical stability and bioaccessibility of curcumin-loaded soybean oil bodies emulsions in the in vitro elderly model
|
Lv, Wenwen
|
|
|
158 |
C |
p.
|
artikel
|
| 45 |
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles
|
Alemán, A.
|
|
|
158 |
C |
p.
|
artikel
|
| 46 |
Exploring the impact of carbohydrate chain length on binding affinity with lectin-a protein from common edible mushroom (Agaricus bisporus)
|
He, Mengya
|
|
|
158 |
C |
p.
|
artikel
|
| 47 |
Fabrication of the ferritin-mannoprotein shell-core heteroprotein complex for stabilization of bioactive molecules
|
Sha, Xinmei
|
|
|
158 |
C |
p.
|
artikel
|
| 48 |
Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment
|
Niu, Fuge
|
|
|
158 |
C |
p.
|
artikel
|
| 49 |
Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes
|
Bosmali, Irene
|
|
|
158 |
C |
p.
|
artikel
|
| 50 |
Goat lactoferrin–pterostilbene complexes as novel edible functional proteins with enhanced ultraviolet stabilization and antioxidant properties
|
Ma, Haorui
|
|
|
158 |
C |
p.
|
artikel
|
| 51 |
Graphical abstract TOC
|
|
|
|
158 |
C |
p.
|
artikel
|
| 52 |
Graphical abstract TOC
|
|
|
|
158 |
C |
p.
|
artikel
|
| 53 |
Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties
|
Zhang, Xin
|
|
|
158 |
C |
p.
|
artikel
|
| 54 |
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
|
Ren, Shuze
|
|
|
158 |
C |
p.
|
artikel
|
| 55 |
Highly stable and multifunctional intelligent film based on grape skin anthocyanin, polyvinyl alcohol, chitosan and selenopeptide: Preparation, characterization and application
|
Chen, Xu
|
|
|
158 |
C |
p.
|
artikel
|
| 56 |
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
|
Zhang, Xinyue
|
|
|
158 |
C |
p.
|
artikel
|
| 57 |
Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels
|
Liu, Huan
|
|
|
158 |
C |
p.
|
artikel
|
| 58 |
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition
|
He, Bao-Lin
|
|
|
158 |
C |
p.
|
artikel
|
| 59 |
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
|
Lu, Zhengji
|
|
|
158 |
C |
p.
|
artikel
|
| 60 |
Improvement of mechanical and bioactive properties of chitosan films plasticized with novel thymol-based deep eutectic solvents
|
Jiang, Guangyang
|
|
|
158 |
C |
p.
|
artikel
|
| 61 |
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
|
Zhang, Yuanyuan
|
|
|
158 |
C |
p.
|
artikel
|
| 62 |
Insights into the interaction of structural DHA phosphatidylglycerides with whey protein isolate to form O/W emulsions
|
He, Chenxi
|
|
|
158 |
C |
p.
|
artikel
|
| 63 |
Interactions between food macromolecules and mucin: Relevance to oral processing and personalized nutrition, focused on xerostomia and dysphagia
|
Ritzoulis, Christos
|
|
|
158 |
C |
p.
|
artikel
|
| 64 |
Linear and nonlinear interfacial rheology of responsive microgels at the oil-water interface
|
Sun, Fusheng
|
|
|
158 |
C |
p.
|
artikel
|
| 65 |
Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties
|
Van den Wouwer, Ben
|
|
|
158 |
C |
p.
|
artikel
|
| 66 |
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
|
Wang, Yue
|
|
|
158 |
C |
p.
|
artikel
|
| 67 |
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
|
Wang, Dong
|
|
|
158 |
C |
p.
|
artikel
|
| 68 |
Molecular characterisation of interactions between 11S glycinin and hexanal – An off flavour compound
|
Ince, Cameron
|
|
|
158 |
C |
p.
|
artikel
|
| 69 |
Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions
|
Wu, Hailian
|
|
|
158 |
C |
p.
|
artikel
|
| 70 |
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach for salmon preservation and freshness detection
|
Sun, Jialin
|
|
|
158 |
C |
p.
|
artikel
|
| 71 |
Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
|
Dahl, Julie Frost
|
|
|
158 |
C |
p.
|
artikel
|
| 72 |
Mung bean protein pre-fibrils are superior than the mature fibrils in stabilizing HIPEs and controlling the lipid digestion to inhibit in vivo adipose accumulation
|
Chen, Zhengzhi
|
|
|
158 |
C |
p.
|
artikel
|
| 73 |
Novel nanoparticle composed by Ovalbumin-OSA modified pectin-rutin for improving the stability of Monascus pigments
|
Yang, Chaoran
|
|
|
158 |
C |
p.
|
artikel
|
| 74 |
Novel packaging chitosan film decorated with green-synthesized nanosilver derived from dragon fruit stem
|
Ton-That, Phu
|
|
|
158 |
C |
p.
|
artikel
|
| 75 |
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion
|
Luo, Yongxue
|
|
|
158 |
C |
p.
|
artikel
|
| 76 |
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
|
Zhang, Weiyi
|
|
|
158 |
C |
p.
|
artikel
|
| 77 |
Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing
|
Li, Chenping
|
|
|
158 |
C |
p.
|
artikel
|
| 78 |
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
|
Wang, Fengzhao
|
|
|
158 |
C |
p.
|
artikel
|
| 79 |
pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality
|
Ma, Xingfa
|
|
|
158 |
C |
p.
|
artikel
|
| 80 |
pH-responsive hydrogel containing curcumin-loaded lipid nanocapsules for oral curcumin’s stability, bioaccessibility and intestinal absorption improvement
|
Feng, Runliang
|
|
|
158 |
C |
p.
|
artikel
|
| 81 |
Potassium-induced κ-carrageenan helices resist degradation by gut microbiota in an in vitro model
|
Yuan, Dan
|
|
|
158 |
C |
p.
|
artikel
|
| 82 |
Preparation and characterization of a chitosan-gentamicin derivative and its effect on tropical fruit preservation
|
Liang, Fengyan
|
|
|
158 |
C |
p.
|
artikel
|
| 83 |
Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method
|
Miao, Wenbo
|
|
|
158 |
C |
p.
|
artikel
|
| 84 |
Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study
|
Yang, Yixuan
|
|
|
158 |
C |
p.
|
artikel
|
| 85 |
Probiotics encapsulated by calcium pectin/chitosan-calcium pectin/sodium alginate-pectin-whey through biofilm-based microencapsulation strategy and their preventive effects on ulcerative colitis
|
Rao, Yu
|
|
|
158 |
C |
p.
|
artikel
|
| 86 |
Promoting ovalbumin amyloid fibrils formation by cold plasma treatment and improving its emulsifying properties
|
Liu, Zhi-Wei
|
|
|
158 |
C |
p.
|
artikel
|
| 87 |
Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: Characterization and application in the edible coating of pork
|
Sun, Bixue
|
|
|
158 |
C |
p.
|
artikel
|
| 88 |
Recapitulating the physicochemical and functional characteristics of gum ghatti and its myriad applications in the food industry
|
Singh, Ayushi
|
|
|
158 |
C |
p.
|
artikel
|
| 89 |
Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
|
Wu, Chaosheng
|
|
|
158 |
C |
p.
|
artikel
|
| 90 |
Research progress of electrospinning in food field: A review
|
Sun, Fa-Lin
|
|
|
158 |
C |
p.
|
artikel
|
| 91 |
Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions
|
Pastrana-Pastrana, Álvaro Javier
|
|
|
158 |
C |
p.
|
artikel
|
| 92 |
Rheology, stability, and physicochemical properties of NaOH-tannic acid solvent for β-chitin dissolution
|
Wang, Shang-Ta
|
|
|
158 |
C |
p.
|
artikel
|
| 93 |
Simple and eco-friendly fabrication of hempseed protein by one-step low-temperature-induced phase separation and centrifugal removal of oil
|
Qin, Na
|
|
|
158 |
C |
p.
|
artikel
|
| 94 |
Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation
|
Clímaco, Gabrielli Nunes
|
|
|
158 |
C |
p.
|
artikel
|
| 95 |
Structural characteristics of areca nut seed neutral polysaccharide and its impact on gut microbiota from human feces
|
Zhang, Mengfan
|
|
|
158 |
C |
p.
|
artikel
|
| 96 |
Study on interfacial regulation in real food system: Cellulase-induced steady-state reconstruction of flaxseed-based plant milk and its molecular mechanisms
|
Hao, Qian
|
|
|
158 |
C |
p.
|
artikel
|
| 97 |
Study on the interactions and interfacial behaviors of cellulose nanocrystal/β-lactoglobulin complexes for pickering emulsions
|
Wu, Qi
|
|
|
158 |
C |
p.
|
artikel
|
| 98 |
Study on the structure, physicochemical properties and in vitro digestibility of cage-like complexes formed by different proteins and starch under spray drying
|
Yang, Yueyue
|
|
|
158 |
C |
p.
|
artikel
|
| 99 |
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
|
Qin, Yajuan
|
|
|
158 |
C |
p.
|
artikel
|
| 100 |
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction
|
Pan, Yanmo
|
|
|
158 |
C |
p.
|
artikel
|
| 101 |
The dissolution of galactomannans in type II/III deep eutectic solvents: Effect of polysaccharide structure and interaction mechanism
|
Guo, Duoduo
|
|
|
158 |
C |
p.
|
artikel
|
| 102 |
The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC
|
Zhang, Chen
|
|
|
158 |
C |
p.
|
artikel
|
| 103 |
The Editorial note: Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism
|
Cao, Mengmeng
|
|
|
158 |
C |
p.
|
artikel
|
| 104 |
The Editorial Note: Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
|
|
|
|
158 |
C |
p.
|
artikel
|
| 105 |
The Editorial note: One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
|
Guo, Ling
|
|
|
158 |
C |
p.
|
artikel
|
| 106 |
The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study
|
Zhang, Sitian
|
|
|
158 |
C |
p.
|
artikel
|
| 107 |
The impacts of different modification techniques on the gel properties and structural characteristics of fish gelatin
|
Liu, Caihong
|
|
|
158 |
C |
p.
|
artikel
|
| 108 |
The self-assembly mechanism of ovotransferrin fibrils induced by subtilisin A and Ca2+ ions and their application in nutrient delivery and texture optimization for liquid food
|
Zhang, Jipeng
|
|
|
158 |
C |
p.
|
artikel
|
| 109 |
Transglutaminase and protease: How starch granule-associated protein modification affects starch retrogradation
|
Dang, Lien T.K.
|
|
|
158 |
C |
p.
|
artikel
|
| 110 |
Ultrasonic monitoring of enzymatic hydrolysis of proteins. 2. relaxation effects
|
Dizon, Mark
|
|
|
158 |
C |
p.
|
artikel
|
| 111 |
Ultrasound-assisted freezing for the preparation of aerogel-based intelligent packaging
|
Wu, Yuan
|
|
|
158 |
C |
p.
|
artikel
|
| 112 |
Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming
|
Wei, Peng
|
|
|
158 |
C |
p.
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