| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetated starch inclusion to tailor the hierarchical structure and sol-gel features of middle gluten wheat starch-based binary matrices
|
Chen, Bowen
|
|
|
160 |
P1 |
p.
|
artikel
|
| 2 |
Alteration in rheological and digestive properties of O/W emulsions using controlled aggregation of konjac glucomannan and xanthan gum in aqueous phases
|
Pan, Ronggang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 3 |
Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology
|
Xie, Pengkai
|
|
|
160 |
P1 |
p.
|
artikel
|
| 4 |
An intelligent biomass aerogel label loaded with anthocyanin from wasted peanut seed coat for monitoring chilled chicken freshness
|
Li, Ling
|
|
|
160 |
P1 |
p.
|
artikel
|
| 5 |
Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
|
Sägesser, Corina
|
|
|
160 |
P1 |
p.
|
artikel
|
| 6 |
Assessing ice recrystallization inhibition effect of stabilizer in ice cream systems: Methods and influencing factors
|
Li, Min
|
|
|
160 |
P1 |
p.
|
artikel
|
| 7 |
Biosafe Cu-MOF loaded chitosan/gelatin-based multifunctional packaging film for monitoring shrimp freshness
|
Li, Peini
|
|
|
160 |
P1 |
p.
|
artikel
|
| 8 |
Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance
|
Chen, Xiaoyun
|
|
|
160 |
P1 |
p.
|
artikel
|
| 9 |
Casein network formation at oil–water interfaces is reduced by β -casein and increased by Ca 2 +
|
de Groot, A.
|
|
|
160 |
P1 |
p.
|
artikel
|
| 10 |
Characterization of rapeseed protein supramolecular structures obtained by aqueous extractions
|
Alpiger, Simone Bleibach
|
|
|
160 |
P1 |
p.
|
artikel
|
| 11 |
Chitosan-alginate polyelectrolyte complexes for encapsulation of low molecular weight fish bioactive peptides
|
Atma, Yoni
|
|
|
160 |
P1 |
p.
|
artikel
|
| 12 |
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions
|
Li, Xiaoyang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 13 |
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion i n vitro
|
Lee, Seonmin
|
|
|
160 |
P1 |
p.
|
artikel
|
| 14 |
Contents continued
|
|
|
|
160 |
P1 |
p.
|
artikel
|
| 15 |
Corrigendum to “Protein extraction from the industrial solid residue of brown seaweed after alginate extraction” [Food Hydrcolloids 159 (2025) 110708]
|
Bojorges, Hylenne
|
|
|
160 |
P1 |
p.
|
artikel
|
| 16 |
Corrigendum to “Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers” [Food Hydrocolloids 160 110843]
|
Dahl, Julie Frost
|
|
|
160 |
P1 |
p.
|
artikel
|
| 17 |
Co-spray drying whey protein isolate with polysaccharides provides additional lubrication impacting the sensory profile of model beverages
|
Giles, Holly
|
|
|
160 |
P1 |
p.
|
artikel
|
| 18 |
Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability
|
Lu, Minxin
|
|
|
160 |
P1 |
p.
|
artikel
|
| 19 |
Deesterification of pectin using commercial pectin methylesterase-containing plant extracts
|
Frommhagen, Matthias
|
|
|
160 |
P1 |
p.
|
artikel
|
| 20 |
Development and preservative applications of polysaccharide-based bilayer packaging films: Enhanced functional properties through metal-phenolic network-coated zein nanoparticles and biomimetic hydrophobic surfaces
|
Wei, Zhicheng
|
|
|
160 |
P1 |
p.
|
artikel
|
| 21 |
Development of multi-functional collagen films for maintaining and visually monitoring shrimp freshness
|
Ran, Ruimin
|
|
|
160 |
P1 |
p.
|
artikel
|
| 22 |
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
|
Zhao, Peiyao
|
|
|
160 |
P1 |
p.
|
artikel
|
| 23 |
3D liquid pattern in beverage retained by pseudoplasticity of hydrocolloid polysaccharides
|
Inoue, Ippei
|
|
|
160 |
P1 |
p.
|
artikel
|
| 24 |
Editorial Board
|
|
|
|
160 |
P1 |
p.
|
artikel
|
| 25 |
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
|
Tang, Wei
|
|
|
160 |
P1 |
p.
|
artikel
|
| 26 |
Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties
|
Voudouris, Panayiotis
|
|
|
160 |
P1 |
p.
|
artikel
|
| 27 |
Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration
|
Buzás, Henrietta
|
|
|
160 |
P1 |
p.
|
artikel
|
| 28 |
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
|
Hou, Wenbo
|
|
|
160 |
P1 |
p.
|
artikel
|
| 29 |
Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels
|
Wu, Yanling
|
|
|
160 |
P1 |
p.
|
artikel
|
| 30 |
Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized ω-6/ω-3 fatty acid balanced pumpkin seed oil complex condensate
|
Fu, Yini
|
|
|
160 |
P1 |
p.
|
artikel
|
| 31 |
Electroformation and characterization of soybean protein isolate hydrolysates-modified liposomes
|
Sun, Libin
|
|
|
160 |
P1 |
p.
|
artikel
|
| 32 |
Emerging biopolymer nanocarriers for controlled and protective delivery of food bioactive compounds- current status and future perspective
|
Venkidasamy, Baskar
|
|
|
160 |
P1 |
p.
|
artikel
|
| 33 |
Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
|
Xie, Hujun
|
|
|
160 |
P1 |
p.
|
artikel
|
| 34 |
Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion
|
Harlen, Winda Christina
|
|
|
160 |
P1 |
p.
|
artikel
|
| 35 |
Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm
|
Yao, Yingning
|
|
|
160 |
P1 |
p.
|
artikel
|
| 36 |
Evaluation of the use of rice husk cellulose fiber, acetylated rice starch and crude glycerol in foam formulation
|
Olazabal-Ticona, Winnie Karolina
|
|
|
160 |
P1 |
p.
|
artikel
|
| 37 |
Exploration of the regulatory mechanism of pulsed electric field on the aggregation behavior of soybean protein isolates
|
Wang, Rui
|
|
|
160 |
P1 |
p.
|
artikel
|
| 38 |
Exploring the role of polysaccharides from macroalgae in shaping gut microbiome and promoting anti-obesity outcomes
|
Goushki, Mehdi Amiri
|
|
|
160 |
P1 |
p.
|
artikel
|
| 39 |
Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis
|
Wang, Hailang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 40 |
Fabrication and characterization of gelatin/carboxymethyl chitosan composite film incorporated with carvacrol and its preservation efficacy in Chinese mitten crab (Eriocheir sinensis)
|
Bassey, Anthony Pius
|
|
|
160 |
P1 |
p.
|
artikel
|
| 41 |
Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices
|
Liu, Jianing
|
|
|
160 |
P1 |
p.
|
artikel
|
| 42 |
Frabrication of carboxymethylchitin nanofibers and fish gelatin hybrid gels with robust gel performance
|
Chen, Rongqiang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 43 |
Graphical abstract TOC
|
|
|
|
160 |
P1 |
p.
|
artikel
|
| 44 |
Graphical abstract TOC
|
|
|
|
160 |
P1 |
p.
|
artikel
|
| 45 |
Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation
|
Fang, Fang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 46 |
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion
|
Sun, Yanjun
|
|
|
160 |
P1 |
p.
|
artikel
|
| 47 |
Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels
|
Costa, Josiel Martins
|
|
|
160 |
P1 |
p.
|
artikel
|
| 48 |
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
|
Liu, Qingyang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 49 |
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques
|
Chen, Feifei
|
|
|
160 |
P1 |
p.
|
artikel
|
| 50 |
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads
|
Zhang, Yue
|
|
|
160 |
P1 |
p.
|
artikel
|
| 51 |
Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation
|
Pi, Xiaowen
|
|
|
160 |
P1 |
p.
|
artikel
|
| 52 |
Marine sulfated polysaccharide affects the characteristics of astaxanthin-loaded oleogels prepared from gelatin emulsions
|
Tao, Xiaoya
|
|
|
160 |
P1 |
p.
|
artikel
|
| 53 |
Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels
|
Xu, Xinwei
|
|
|
160 |
P1 |
p.
|
artikel
|
| 54 |
Mechanism governing textural changes of low-moisture tofu induced by NaCl addition in soymilk
|
Li, Xiangjun
|
|
|
160 |
P1 |
p.
|
artikel
|
| 55 |
Microcapsules with condensates and liposomes composite membranes fabricated via soy protein simple coacervation
|
Chen, Nannan
|
|
|
160 |
P1 |
p.
|
artikel
|
| 56 |
Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness
|
Ma, Xuedi
|
|
|
160 |
P1 |
p.
|
artikel
|
| 57 |
Mild acid extraction of Camellia protein with low saponin: Composition identification and interfacial stabilization
|
Yang, Xiaoli
|
|
|
160 |
P1 |
p.
|
artikel
|
| 58 |
Modification of physicochemical, antioxidant, and antibacterial properties of chitosan film with curcumin-loaded TA/Fe nanoparticles
|
Mao, Shuifang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 59 |
Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids
|
Cao, Hongwei
|
|
|
160 |
P1 |
p.
|
artikel
|
| 60 |
Multiple dimensional rheology approach for oral texture prediction of yogurts
|
Ma, Tian
|
|
|
160 |
P1 |
p.
|
artikel
|
| 61 |
Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: Structure, functionality and interaction mechanism
|
Yin, Yongchao
|
|
|
160 |
P1 |
p.
|
artikel
|
| 62 |
Novel thyme essential oil-loaded biodegradable emulsion film based on soybean lipophilic proteins for salmon preservation
|
Sun, Yuanda
|
|
|
160 |
P1 |
p.
|
artikel
|
| 63 |
Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design
|
Queiroz, Luiz Paulo de Oliveira
|
|
|
160 |
P1 |
p.
|
artikel
|
| 64 |
Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids
|
Lv, Xinyu
|
|
|
160 |
P1 |
p.
|
artikel
|
| 65 |
Pectin-based encapsulation systems for the protection of beneficial bacterial species and impact on intestinal barrier function in vitro
|
Galvez-Jiron, Felipe
|
|
|
160 |
P1 |
p.
|
artikel
|
| 66 |
Physicochemical properties of olive leaf powders and incorporation in chitosan-based edible films for improved functionality
|
Gerasopoulos, Athanasios
|
|
|
160 |
P1 |
p.
|
artikel
|
| 67 |
Plasticization of gelatin/chitosan films with deep eutectic solvents and addition of Flos Sophora Immaturus extracts for high antioxidant and antimicrobial
|
Zhao, Quanling
|
|
|
160 |
P1 |
p.
|
artikel
|
| 68 |
Potential effects of pH changes in the micro-environment during desalination on infant powder: The perspective of pH shift affecting whey protein molecular structure and function
|
Liu, Meng-Qi
|
|
|
160 |
P1 |
p.
|
artikel
|
| 69 |
Predicting rheological parameters of food biopolymer mixtures using machine learning
|
Dahl, Julie Frost
|
|
|
160 |
P1 |
p.
|
artikel
|
| 70 |
Recent progress of plant protein-based amyloid-like nanofibrils
|
Liu, You
|
|
|
160 |
P1 |
p.
|
artikel
|
| 71 |
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
|
Xing, Zhishuang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 72 |
Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch
|
Luo, Yongxue
|
|
|
160 |
P1 |
p.
|
artikel
|
| 73 |
Rheological study of pullulan-pectin mixtures to prepare gel beads using the drip method and evaluation as gallic acid release systems
|
Santamaría, Esther
|
|
|
160 |
P1 |
p.
|
artikel
|
| 74 |
Role of protein-lipid interactions for food and food-based applications
|
Aruchunan, Umamaheshweri
|
|
|
160 |
P1 |
p.
|
artikel
|
| 75 |
Role of pulse globulins and albumins in air-water interface and foam stabilization
|
Shen, Penghui
|
|
|
160 |
P1 |
p.
|
artikel
|
| 76 |
Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization
|
Ma, Xingfa
|
|
|
160 |
P1 |
p.
|
artikel
|
| 77 |
Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization
|
Ma, Xingfa
|
|
|
160 |
P1 |
p.
|
artikel
|
| 78 |
Size-controlled interfacial crystallization of A-type resistant starch microparticles via acetone precipitation
|
Ma, Shuang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 79 |
Strain hardening of acid-induced sodium caseinate gels as a function of pH and temperature
|
Raak, Norbert
|
|
|
160 |
P1 |
p.
|
artikel
|
| 80 |
Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines
|
Leal-Lazareno, Cinthya G.
|
|
|
160 |
P1 |
p.
|
artikel
|
| 81 |
Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions
|
Bie, Jiahao
|
|
|
160 |
P1 |
p.
|
artikel
|
| 82 |
Study of interactive forces and complex formation from Arthrospira platensis extract with high methoxylated pectin, low methoxylated pectin and lambda-carrageenan
|
Buecker, Stephan
|
|
|
160 |
P1 |
p.
|
artikel
|
| 83 |
The characteristics of sodium alginate-tremella polysaccharide assembled hydrogel induced by calcium ion and its protective effect on Lactobacillus rhamnosus
|
Chu, Lulu
|
|
|
160 |
P1 |
p.
|
artikel
|
| 84 |
The effects of oil type on the properties of oil-water interfaces and W1/O/W2 double emulsions stabilized by Pleurotus geesteranus protein particles
|
Pei, Tinghui
|
|
|
160 |
P1 |
p.
|
artikel
|
| 85 |
The fabrication of gastrointestinal pH-responsive sodium alginate surface-modified protein vehicles to improve limonin digestive stability, bioaccessibility and trans-intestinal mucus barrier capacity
|
Ma, Liyuan
|
|
|
160 |
P1 |
p.
|
artikel
|
| 86 |
The influence of mucilage-rich flours from diverse Australian Plantago species on the pasting, storage, and gluten-free breadmaking properties of rice flour
|
Cowley, James M.
|
|
|
160 |
P1 |
p.
|
artikel
|
| 87 |
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
|
Dai, Yiqiang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 88 |
Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process
|
Tao, Han
|
|
|
160 |
P1 |
p.
|
artikel
|
| 89 |
Upcycling stale bread into (meso)porous materials: Xerogels and aerogels
|
Guo, Wanxiang
|
|
|
160 |
P1 |
p.
|
artikel
|
| 90 |
Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols
|
Amiri Samani, Sara
|
|
|
160 |
P1 |
p.
|
artikel
|
| 91 |
Yeast cell wall-derived proteins: Identification and characterization as food emulsifiers
|
Saito, Daiki
|
|
|
160 |
P1 |
p.
|
artikel
|
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