| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study on gelation behaviours of lentil-dairy binary protein gels treated by heat and microbial transglutaminase
|
Tang, Qi
|
|
|
159 |
C |
p.
|
artikel
|
| 2 |
Active curcumin-loaded γ-cyclodextrin-metal organic frameworks as nano respiratory channels for reinforcing chitosan/gelatin films in strawberry preservation
|
Cai, Xue
|
|
|
159 |
C |
p.
|
artikel
|
| 3 |
Aerosol generation of sweeteners solutions during a drinking process
|
He, Yue
|
|
|
159 |
C |
p.
|
artikel
|
| 4 |
Agar-lauric acid complex-stabilized Pickering emulsions: Fabrication, stabilization, and probiotics encapsulation
|
Du, Lipeng
|
|
|
159 |
C |
p.
|
artikel
|
| 5 |
Amphiphilic colloidal particles/Ca2+ reinforced edible agar nanocomposite film by multiple cross-linking/microphase separation strategies
|
Zhu, Qingmei
|
|
|
159 |
C |
p.
|
artikel
|
| 6 |
Analysis of the effect of lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: Using acid-induced soybean protein as the model
|
Ren, Yiming
|
|
|
159 |
C |
p.
|
artikel
|
| 7 |
Arabinogalacturonan in functional food “Astragalus membranaceus root”: Structure and immunomodulatory activity
|
Sheng, Zhili
|
|
|
159 |
C |
p.
|
artikel
|
| 8 |
Assessing the occurrence of barley starch annealing under heat, moisture and time conditions relevant for kilning: An experimental design approach
|
Gielens, D.R.S.
|
|
|
159 |
C |
p.
|
artikel
|
| 9 |
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
|
Fu, Lixiao
|
|
|
159 |
C |
p.
|
artikel
|
| 10 |
Cellulose as filler particle affects the poroviscoelasticity behavior of meat gels: Hydration properties and microstructure
|
Zuo, Doudou
|
|
|
159 |
C |
p.
|
artikel
|
| 11 |
Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties
|
Hou, Jingjie
|
|
|
159 |
C |
p.
|
artikel
|
| 12 |
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins
|
Chen, Xi
|
|
|
159 |
C |
p.
|
artikel
|
| 13 |
Chitosan/pre-gelatinized waxy corn starch composite edible orally disintegrating film for taurine delivery
|
Li, Yuhang
|
|
|
159 |
C |
p.
|
artikel
|
| 14 |
Citrus flavonoid-pectin conjugates with enhanced emulsifying properties
|
Liu, Xitong
|
|
|
159 |
C |
p.
|
artikel
|
| 15 |
Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels
|
Wei, Hui-ying
|
|
|
159 |
C |
p.
|
artikel
|
| 16 |
Collagen as a diversely structural biomaterial: From assembly strategies to potential applications in food industry
|
Wang, Yang
|
|
|
159 |
C |
p.
|
artikel
|
| 17 |
Colloidal nanoparticles of a β-cyclodextrin/L-Tryptophan inclusion complex for use as Pickering emulsion stabilizers
|
Wang, Junyi
|
|
|
159 |
C |
p.
|
artikel
|
| 18 |
Comparative efficacy of amino acid availability and peptidomic analysis of alternative proteins from different sources under dynamic in vitro protein digestion
|
Zhou, Zhitong
|
|
|
159 |
C |
p.
|
artikel
|
| 19 |
Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates
|
Tian, Lili
|
|
|
159 |
C |
p.
|
artikel
|
| 20 |
Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough's dynamic thermal processing behavior: A mechanistic investigation
|
Liang, Wei
|
|
|
159 |
C |
p.
|
artikel
|
| 21 |
Comparison of formation and structural characteristics of amyloid fibrils of peanut protein isolate after hydration treatment at different pH
|
Xu, Qian
|
|
|
159 |
C |
p.
|
artikel
|
| 22 |
Comparison of gel and functional properties of gelatin derived from two jellyfish Stomolophus meleagris and Rhopilema esculentum kishinouye
|
Yan, Jia-Nan
|
|
|
159 |
C |
p.
|
artikel
|
| 23 |
Competitive effects of anion mobility and viscous forces on the interactions of hyaluronic acid and alginic acid with hofmeister salts
|
Das, Sougat
|
|
|
159 |
C |
p.
|
artikel
|
| 24 |
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
|
Wang, Xueying
|
|
|
159 |
C |
p.
|
artikel
|
| 25 |
Contents continued
|
|
|
|
159 |
C |
p.
|
artikel
|
| 26 |
Corrigendum to “Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis” [Food Hydrocolloids 156 (2024) 110346]
|
Hu, Xiangfang
|
|
|
159 |
C |
p.
|
artikel
|
| 27 |
Corrigendum to “Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viability” [Food Hydrocolloids 153 (August 2024), 109967]
|
Wang, Leran
|
|
|
159 |
C |
p.
|
artikel
|
| 28 |
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations
|
Condict, Lloyd
|
|
|
159 |
C |
p.
|
artikel
|
| 29 |
Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran
|
Ergüney, Gülşen
|
|
|
159 |
C |
p.
|
artikel
|
| 30 |
Dynamic adsorption and stability mechanisms in Pickering emulsions co-stabilized by whey protein microgel particles and sucrose esters
|
Ye, Qianyi
|
|
|
159 |
C |
p.
|
artikel
|
| 31 |
Editorial Board
|
|
|
|
159 |
C |
p.
|
artikel
|
| 32 |
Effect of chitosan and its derivatives on food processing properties of potato starch gel: Based on molecular interactions
|
Zhang, Xinying
|
|
|
159 |
C |
p.
|
artikel
|
| 33 |
Effect of concentration and electrical charge of maltodextrin, and packing factor on electrospinning processing
|
Figueroa-Cárdenas, Juan de Dios
|
|
|
159 |
C |
p.
|
artikel
|
| 34 |
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
|
Bhuiyan, Md. Hafizur Rahman
|
|
|
159 |
C |
p.
|
artikel
|
| 35 |
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
|
Sun, Ying
|
|
|
159 |
C |
p.
|
artikel
|
| 36 |
Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin
|
Li, Yuhan
|
|
|
159 |
C |
p.
|
artikel
|
| 37 |
Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin
|
Kulawik, Piotr
|
|
|
159 |
C |
p.
|
artikel
|
| 38 |
Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
|
Song, Meng-Kun
|
|
|
159 |
C |
p.
|
artikel
|
| 39 |
Encapsulation method of probiotic embedded delivery system and its application in food
|
Bu, Wenyan
|
|
|
159 |
C |
p.
|
artikel
|
| 40 |
Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers
|
Rawal, Kirti
|
|
|
159 |
C |
p.
|
artikel
|
| 41 |
Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange
|
Liu, Feng
|
|
|
159 |
C |
p.
|
artikel
|
| 42 |
Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body
|
Michiels, P.
|
|
|
159 |
C |
p.
|
artikel
|
| 43 |
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
|
Zhan, Yan
|
|
|
159 |
C |
p.
|
artikel
|
| 44 |
Exploring oligosaccharide effects on wheat starch gelatinization: Mechanisms and oligosaccharide structural perspectives
|
Kitagawa, Noriaki
|
|
|
159 |
C |
p.
|
artikel
|
| 45 |
Extraction and characterisation of gelatine from yellowfin tuna skin pretreated with a eutectic solvent
|
Gallego, Cristina
|
|
|
159 |
C |
p.
|
artikel
|
| 46 |
Extraction and functional characterization of fucoidans and alginates from Ecklonia maxima: A focus on skin, immune, and intestinal health
|
Premarathna, Amal D.
|
|
|
159 |
C |
p.
|
artikel
|
| 47 |
Fabrication and application of buckwheat starch-based sustained-release composite films infused with curry leaf essential oil/β-cyclodextrin micro-capsules for preservation of green grapes
|
Bansal, Himanshi
|
|
|
159 |
C |
p.
|
artikel
|
| 48 |
Fabrication and characterization of industrially stable whey protein nanogels via thermal denaturation and calcium interaction
|
Yu, Zhaoshuo
|
|
|
159 |
C |
p.
|
artikel
|
| 49 |
Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties
|
Liu, Wenmeng
|
|
|
159 |
C |
p.
|
artikel
|
| 50 |
Fabrication of antimicrobial chitosan/ZnO nanoparticles/lecithin-montmorillonite films for food packaging application
|
Sun, Xuemei
|
|
|
159 |
C |
p.
|
artikel
|
| 51 |
Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin
|
Guo, Yutong
|
|
|
159 |
C |
p.
|
artikel
|
| 52 |
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique
|
Hu, Xinna
|
|
|
159 |
C |
p.
|
artikel
|
| 53 |
Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise
|
Sun, Miyao
|
|
|
159 |
C |
p.
|
artikel
|
| 54 |
Gelatin-based composite film integrated with nanocellulose and extract-metal complex derived from coffee leaf for sustainable and active food packaging
|
Sun, Fangfei
|
|
|
159 |
C |
p.
|
artikel
|
| 55 |
Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism
|
Zhan, Yawen
|
|
|
159 |
C |
p.
|
artikel
|
| 56 |
Glucose-responsive carboxymethyl chitosan/ sodium alginate film protects against mechanical wound on postharvest blueberry
|
Sun, Shuxin
|
|
|
159 |
C |
p.
|
artikel
|
| 57 |
Graphical abstract TOC
|
|
|
|
159 |
C |
p.
|
artikel
|
| 58 |
Graphical abstract TOC
|
|
|
|
159 |
C |
p.
|
artikel
|
| 59 |
High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time
|
Gutiérrez, Ángel L.
|
|
|
159 |
C |
p.
|
artikel
|
| 60 |
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
|
Cui, Song
|
|
|
159 |
C |
p.
|
artikel
|
| 61 |
High moisture extrusion of pulse proteins: Texture, structure, and in vitro digestion characteristics of extrudates
|
Zang, Yiyu
|
|
|
159 |
C |
p.
|
artikel
|
| 62 |
High voltage pre-treatment on cheddar cheese for model cheese feed preparation
|
Altay, Ipek
|
|
|
159 |
C |
p.
|
artikel
|
| 63 |
How the ovalbumin modulates the conformation of zein through protein-protein interactions
|
Xie, Hujun
|
|
|
159 |
C |
p.
|
artikel
|
| 64 |
Hydration and solution properties of fluorescently labeled wheat arabinoxylans following enzymatic hydrolysis
|
Wang, Jieya
|
|
|
159 |
C |
p.
|
artikel
|
| 65 |
Impact of microstructure of whey protein gels on in vitro gastric protein digestion is sustained after oral structural breakdown by mastication
|
Liu, Dan
|
|
|
159 |
C |
p.
|
artikel
|
| 66 |
Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties
|
Zhang, Wenhui
|
|
|
159 |
C |
p.
|
artikel
|
| 67 |
Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose
|
Li, Long-Qing
|
|
|
159 |
C |
p.
|
artikel
|
| 68 |
Improving the bactericidal activity of carvacrol against Bacillus cereus by the formation of sodium casein-stabilized nanoemulsion and its application in milk preservation
|
Li, Jun
|
|
|
159 |
C |
p.
|
artikel
|
| 69 |
Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
|
Cheng, Zihang
|
|
|
159 |
C |
p.
|
artikel
|
| 70 |
Influence of cell-wall permeability on starch digestion in sweet potato cells
|
Chen, Xiaoyu
|
|
|
159 |
C |
p.
|
artikel
|
| 71 |
Influence of metal-phenolic networks on the properties of soy protein isolates gels
|
Shi, Jiajia
|
|
|
159 |
C |
p.
|
artikel
|
| 72 |
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern
|
Gholivand, Somayeh
|
|
|
159 |
C |
p.
|
artikel
|
| 73 |
Integrating strategy to investigate the formation and stabilization mechanisms of Curcumin-Cyclodextrin inclusion complexes: Experimental characterizations and multi-scale computational simulations
|
Zheng, Pu
|
|
|
159 |
C |
p.
|
artikel
|
| 74 |
Interactions between Dendrobium officinale polysaccharide and κ-carrageenan: Rheological and functional properties
|
Guo, Rongxiang
|
|
|
159 |
C |
p.
|
artikel
|
| 75 |
Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy
|
Li, Huanhuan
|
|
|
159 |
C |
p.
|
artikel
|
| 76 |
Legume protein gelation: The mechanism behind the formation of homogeneous and fractal gels
|
Tiong, Alice Y.J.
|
|
|
159 |
C |
p.
|
artikel
|
| 77 |
Marine sulfated polysaccharide affects the formation mechanism of gelatin emulsion-based oleogels
|
Tao, Xiaoya
|
|
|
159 |
C |
p.
|
artikel
|
| 78 |
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
|
Guo, Yanan
|
|
|
159 |
C |
p.
|
artikel
|
| 79 |
Modifying and improving the Bloom strength and rheological properties of jellyfish gelatin
|
Chiarelli, Peter G.
|
|
|
159 |
C |
p.
|
artikel
|
| 80 |
Modulating the behavior of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties
|
Ji, Lei
|
|
|
159 |
C |
p.
|
artikel
|
| 81 |
Multifunctional performance of chitosan/soy protein isolation-based films impregnated carbon dots/anthocyanin derived from purple hull pistachio for tracking and extending the shelf life of fish
|
Hadavifar, Sepideh
|
|
|
159 |
C |
p.
|
artikel
|
| 82 |
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
|
Chen, Xiaoyu
|
|
|
159 |
C |
p.
|
artikel
|
| 83 |
Multistep dynamic wetting of soy protein coacervates at hydrophobic interfaces
|
Cai, Jiyang
|
|
|
159 |
C |
p.
|
artikel
|
| 84 |
Nanoencapsulated cinnamaldehyde@β-cyclodextrin inclusion complexes as a sustained release strategy for postharvest rambutan preservation
|
Shu, Chang
|
|
|
159 |
C |
p.
|
artikel
|
| 85 |
Nanoparticle and dialdehyde polysaccharide synergistically improving the physicochemical properties of soy protein isolate films enriched with lingonberry extract
|
Liu, Huan
|
|
|
159 |
C |
p.
|
artikel
|
| 86 |
Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly
|
Lee, Yi En Jayne
|
|
|
159 |
C |
p.
|
artikel
|
| 87 |
Physicochemical characterization, antioxidant and antimicrobial activities of chitosan film containing Sauropus androgynus extract prepared by solution casting and supercritical impregnation
|
Wong, Jun Xian
|
|
|
159 |
C |
p.
|
artikel
|
| 88 |
Plant-based marbled salami analogs: Emulsion-loaded microgels embedded within protein-polysaccharide hydrogel matrices
|
Hu, Xiaoyan
|
|
|
159 |
C |
p.
|
artikel
|
| 89 |
Plant protein-based complex coacervation via protein deamidation
|
Yang, Zhongyu
|
|
|
159 |
C |
p.
|
artikel
|
| 90 |
Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)
|
Ying, Qingfang
|
|
|
159 |
C |
p.
|
artikel
|
| 91 |
Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation
|
Tang, Junjie
|
|
|
159 |
C |
p.
|
artikel
|
| 92 |
Probing structural modification of milk proteins in the presence of pepsin and/or acid using small- and ultra-small-angle neutron scattering
|
Yang, Mengxiao
|
|
|
159 |
C |
p.
|
artikel
|
| 93 |
Protein extraction from the industrial solid residue of brown seaweed after alginate extraction
|
Bojorges, Hylenne
|
|
|
159 |
C |
p.
|
artikel
|
| 94 |
Proteins make tea polyphenol EGCG not always develop satisfactory α-glucosidase inhibition: The influences of three proteins on α-glucosidase inhibitory activity of EGCG
|
Li, Wenyue
|
|
|
159 |
C |
p.
|
artikel
|
| 95 |
Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels
|
Feng, Yangyang
|
|
|
159 |
C |
p.
|
artikel
|
| 96 |
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
|
Lin, Shiwen
|
|
|
159 |
C |
p.
|
artikel
|
| 97 |
Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: From low-oil emulsion to high internal phase emulsion gel for 3D printing
|
Zhang, Haotian
|
|
|
159 |
C |
p.
|
artikel
|
| 98 |
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
|
Wang, Zhiming
|
|
|
159 |
C |
p.
|
artikel
|
| 99 |
S. hispanica mucilage/ ZnO based films: Preparation, characterization, and potential application
|
Sánchez Vázquez, Vanessa Jacqueline
|
|
|
159 |
C |
p.
|
artikel
|
| 100 |
Soft Ca2+-induced pea protein gels through mild heating: Controlling elasticity and fracturing behavior
|
Ren, Wenbo
|
|
|
159 |
C |
p.
|
artikel
|
| 101 |
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
|
Lian, Ziteng
|
|
|
159 |
C |
p.
|
artikel
|
| 102 |
Structure-rheological relationship of capillary protein oleogels: The role of particle wettability
|
Wang, Gao-Shang
|
|
|
159 |
C |
p.
|
artikel
|
| 103 |
Study on physicochemical properties of catalytically oxidised starches from various botanical sources
|
Broekman, J.O.P.
|
|
|
159 |
C |
p.
|
artikel
|
| 104 |
Tailoring texture and functionality of vegetable protein meat analogues through 3D printed porous structures
|
Lombardi, Lorenzo
|
|
|
159 |
C |
p.
|
artikel
|
| 105 |
Tannic acid one-step induced quaternized chitin-based edible and easy-cleaning coatings with multifunctional preservation for perishable products
|
Xie, Fang
|
|
|
159 |
C |
p.
|
artikel
|
| 106 |
The characterization of zein/xanthan gum composite oleogel: A comparative study of bioactive substances in interface and oil phases
|
Chen, Hong
|
|
|
159 |
C |
p.
|
artikel
|
| 107 |
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
|
Lin, Yichen
|
|
|
159 |
C |
p.
|
artikel
|
| 108 |
The fabrication, microstructure, rheological properties and interactions of soft solid oleogels of hazelnut oil body
|
Wang, Qiuyu
|
|
|
159 |
C |
p.
|
artikel
|
| 109 |
The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review
|
Moreno-Zaragoza, Josue
|
|
|
159 |
C |
p.
|
artikel
|
| 110 |
The protective mechanism of soy peptides in enhancing stress resistance of Lacticaseibacillus rhamnosus GG during thermal convective drying
|
Zhu, Shuangying
|
|
|
159 |
C |
p.
|
artikel
|
| 111 |
Thermomechanically micronized sugar beet pulp: Elucidating the interaction of soluble elements and insoluble fibrous particles for enhancing emulsification
|
Lin, Jiawei
|
|
|
159 |
C |
p.
|
artikel
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| 112 |
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