| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Amyloid aggregation in mixed whey proteins
|
Venturi, Sara
|
|
|
161 |
C |
p.
|
article
|
| 2 |
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan
|
Xiong, Yin
|
|
|
161 |
C |
p.
|
article
|
| 3 |
Chemical composition, rheological properties and calcium-induced gelation mechanism of Premna microphylla Turcz polysaccharide
|
Fei, Weiqi
|
|
|
161 |
C |
p.
|
article
|
| 4 |
Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability
|
Xiong, Zhouyi
|
|
|
161 |
C |
p.
|
article
|
| 5 |
Contents continued
|
|
|
|
161 |
C |
p.
|
article
|
| 6 |
Dynamic changes in interfacial and emulsifying properties of soy protein during fibrillation
|
Zhao, Hekai
|
|
|
161 |
C |
p.
|
article
|
| 7 |
Dysphagia-oriented non-Newtonian flow analysis of mayonnaise on different timescales using large amplitude oscillatory shear (LAOS) models
|
Wang, Pengguang
|
|
|
161 |
C |
p.
|
article
|
| 8 |
Editorial Board
|
|
|
|
161 |
C |
p.
|
article
|
| 9 |
Effect of cinnamaldehyde–tannic acid-zinc acetate nanoparticles and aldehyde crosslinking on properties of chitosan films and their application for beef preservation
|
Qiu, Chao
|
|
|
161 |
C |
p.
|
article
|
| 10 |
Effect of different soluble pectin in breadfruit on starch digestibility
|
Chen, Lili
|
|
|
161 |
C |
p.
|
article
|
| 11 |
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
|
Ren, Zhongyang
|
|
|
161 |
C |
p.
|
article
|
| 12 |
Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein
|
Chen, Zhaoshi
|
|
|
161 |
C |
p.
|
article
|
| 13 |
Enhanced physicochemical properties of isoflavone derivatives through enzymatic encapsulation using cyclodextrin glucanotransferase
|
Jeong, Hyun-Mo
|
|
|
161 |
C |
p.
|
article
|
| 14 |
Exploring the effect of sinapic acid on the structure, aggregation behavior and molecular interactions of gluten and its components
|
Feng, Fan
|
|
|
161 |
C |
p.
|
article
|
| 15 |
Graphical abstract TOC
|
|
|
|
161 |
C |
p.
|
article
|
| 16 |
Graphical abstract TOC
|
|
|
|
161 |
C |
p.
|
article
|
| 17 |
Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin
|
Wu, Yinsheng
|
|
|
161 |
C |
p.
|
article
|
| 18 |
Influence of charged polysaccharides and zein nanoparticles on the interfacial and emulsification properties of Pickering emulsions
|
Aslan Türker, Duygu
|
|
|
161 |
C |
p.
|
article
|
| 19 |
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
|
Shi, Xinyu
|
|
|
161 |
C |
p.
|
article
|
| 20 |
Insights into the effect of emulsifiers on the quality of aerated emulsions: Fat-emulsifier-protein interactions and re-equilibration of the interfacial layer during low-temperature ageing
|
Yan, Guosen
|
|
|
161 |
C |
p.
|
article
|
| 21 |
Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields
|
Yang, Jie
|
|
|
161 |
C |
p.
|
article
|
| 22 |
Layer-by-layer concurrent encapsulation of probiotics and bioactive compounds with supplementation in intermediary layers: An establishing instrument for microbiome recharge, core safety, and targeted delivery
|
Virk, Muhammad Safiullah
|
|
|
161 |
C |
p.
|
article
|
| 23 |
Novel probiotic fermented edible film based on gum arabic/whey protein isolate/isomalt/glycerol incorporated with Lactobacillus rhamnosus: Physical, antibacterial, and fresh pork preservation properties
|
Lu, Jingzhu
|
|
|
161 |
C |
p.
|
article
|
| 24 |
Preparation and evaluation of gelatin-based films with colorimetric/fluorescent response, enhanced hydrophobicity and stability for smart fish packaging
|
Li, Lihua
|
|
|
161 |
C |
p.
|
article
|
| 25 |
Revealing the dominant role of pectin in regulating the stability of Huyou turbid juice: Insights from hydrodynamic cavitation
|
Lin, Yang
|
|
|
161 |
C |
p.
|
article
|
| 26 |
Thermo-reversible gel synthesized by 4-α-glucanotransferase with sol-gel transition tuned by subtle amylose manipulation
|
Xiao, Yu
|
|
|
161 |
C |
p.
|
article
|
| 27 |
Upgrading the functional properties of apricot kernel proteins through fibrillization
|
Li, Shuangjian
|
|
|
161 |
C |
p.
|
article
|
| 28 |
Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: Impact on dough properties and biscuits quality attributes
|
Wang, Qiming
|
|
|
161 |
C |
p.
|
article
|
Journal description