| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of crude and refined tara gum in terms of structural parameters and rheological properties
|
Liu, Diandian
|
|
|
162 |
C |
p.
|
artikel
|
| 2 |
Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion
|
Zhao, Jingwen
|
|
|
162 |
C |
p.
|
artikel
|
| 3 |
Adsorption of polyphenolic compounds by sodium alginate-modified starch nanoparticles in a multiphase system: Kinetic, thermodynamic and release characteristics studies
|
Lei, Wenzhi
|
|
|
162 |
C |
p.
|
artikel
|
| 4 |
Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts
|
Monterde, Viena
|
|
|
162 |
C |
p.
|
artikel
|
| 5 |
A novel composite resistant starch with improved prebiotic functions
|
Wang, Jinwei
|
|
|
162 |
C |
p.
|
artikel
|
| 6 |
Application of tragacanth gum as a potential food packaging film and its performance enhancement strategy
|
Ma, Ke
|
|
|
162 |
C |
p.
|
artikel
|
| 7 |
Astaxanthin complexes of five plant protein fibrils: Aggregation behavior, interaction, and delivery properties
|
Wang, Fengqiujie
|
|
|
162 |
C |
p.
|
artikel
|
| 8 |
Bacterial cellulose and photothermal material from biomass-based zero-waste biorefinery functionalized chitosan film for sustainable active food packaging
|
Yang, Li
|
|
|
162 |
C |
p.
|
artikel
|
| 9 |
Bile salt induced aggregation and nanostructure formation of β-lactoglobulin in gastrointestinal environments
|
Takkella, Dineshbabu
|
|
|
162 |
C |
p.
|
artikel
|
| 10 |
Bioinspired hydrophobic chitosan-based films for monitoring the visual freshness of pork
|
Liu, Tiantian
|
|
|
162 |
C |
p.
|
artikel
|
| 11 |
Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems
|
Mikhalski, Masha
|
|
|
162 |
C |
p.
|
artikel
|
| 12 |
Carboxymethyl-β-cyclodextrin/chitosan complexes formed through electrostatic interactions to stabilize Pickering emulsions: A delivery vehicle for Antarctic krill oil
|
Guo, Jiarui
|
|
|
162 |
C |
p.
|
artikel
|
| 13 |
Challenges in the characterization of pectin conformation: Integrated analysis using atomic force microscopy and small-angle X-ray scattering methods
|
Ma, Mengyu
|
|
|
162 |
C |
p.
|
artikel
|
| 14 |
Characterising the concentration-dependent behaviour of heat-treated sunflower oleosomes at an air-water interface
|
Aliyari, Amin
|
|
|
162 |
C |
p.
|
artikel
|
| 15 |
Characterization of the impact of freezing on ripened Gouda cheese using small and large amplitude oscillatory shear rheology
|
Digvijay, Digvijay
|
|
|
162 |
C |
p.
|
artikel
|
| 16 |
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions
|
Liao, Yi
|
|
|
162 |
C |
p.
|
artikel
|
| 17 |
Coating of colloidal lignin particles with sodium caseinate and thereof application in Pickering emulsions
|
Tao, Jianming
|
|
|
162 |
C |
p.
|
artikel
|
| 18 |
Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system
|
Wongprasert, Thanakorn
|
|
|
162 |
C |
p.
|
artikel
|
| 19 |
Contents continued
|
|
|
|
162 |
C |
p.
|
artikel
|
| 20 |
Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels of Artemisia sphaerocephala Krasch gum
|
Shen, Huishan
|
|
|
162 |
C |
p.
|
artikel
|
| 21 |
Corrigendum to “A Comparative analytical study for the different water pools present in alginate hydrogels: Qualitative vs. quantitative approaches” [Food hydrocolloids, (154), September 2024, 110159]
|
El Hariri El Nokab, Mustapha
|
|
|
162 |
C |
p.
|
artikel
|
| 22 |
Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392]
|
Niu, Zhiyong
|
|
|
162 |
C |
p.
|
artikel
|
| 23 |
Corrigendum to “Effect of different soluble pectin in breadfruit on starch digestibility” [Food Hydrocolloids 161 (2025) 110892]
|
Chen, Lili
|
|
|
162 |
C |
p.
|
artikel
|
| 24 |
Corrigendum to “Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism” [Food Hydrocolloids 149 (2024) 109532]
|
Wu, Chang
|
|
|
162 |
C |
p.
|
artikel
|
| 25 |
Corrigendum to “Insights into the interaction of structural DHA phosphatidylglycerides with whey protein isolate to form O/W emulsions” [Food Hydrocolloids 158 (2025) 1–10 110473]
|
He, Chenxi
|
|
|
162 |
C |
p.
|
artikel
|
| 26 |
Corrigendum to “Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation” [Food Hydrocolloids 151 (2024) 109753]
|
Deng, Pengpeng
|
|
|
162 |
C |
p.
|
artikel
|
| 27 |
Deciphering non-covalent binding mechanism of olive biophenolic secoiridoids interaction with β-lactoglobulin: Multi-spectroscopies, thermodynamics, molecular docking, and molecular dynamics simulation
|
Xie, Pujun
|
|
|
162 |
C |
p.
|
artikel
|
| 28 |
Design of bigel-based co-delivery systems for lipophilic/hydrophilic nutraceuticals: Focus on rheological properties and in vitro digestive performance
|
Chao, Erpeng
|
|
|
162 |
C |
p.
|
artikel
|
| 29 |
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
|
Xie, Jin
|
|
|
162 |
C |
p.
|
artikel
|
| 30 |
Different polyphenols on cold plasma-induced covalent ovalbumin-polyphenols conjugates and affecting the antigenicity of OVA and its functionalities
|
Liu, Chang
|
|
|
162 |
C |
p.
|
artikel
|
| 31 |
Different types of dietary fibers from citrus peels synergistically stabilize pickering emulsions
|
Zhang, Yuyang
|
|
|
162 |
C |
p.
|
artikel
|
| 32 |
Editorial Board
|
|
|
|
162 |
C |
p.
|
artikel
|
| 33 |
Effect of modified grapefruit peel dietary fiber on bread: Baking quality, flavor characteristics, and starch digestive properties
|
Ma, Wenjie
|
|
|
162 |
C |
p.
|
artikel
|
| 34 |
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
|
Su, Kerui
|
|
|
162 |
C |
p.
|
artikel
|
| 35 |
Effects of protein-glutaminase on the quality of wheat dough and bread
|
Lyu, Lingyi
|
|
|
162 |
C |
p.
|
artikel
|
| 36 |
Emulsions stabilized by pea protein – Hydration and protein distribution
|
Olsmats, Eleonora
|
|
|
162 |
C |
p.
|
artikel
|
| 37 |
Enhancing food-derived bioactive components delivery: Impact of Fe3+/tannic acid metal-phenolic complexation on structure and in vitro release properties of cellulose nanofibers microgels
|
Liu, Hang
|
|
|
162 |
C |
p.
|
artikel
|
| 38 |
Exploring the self-assembled gel behaviour of litchi pulp arabinan enriched pectic polysaccharides by small and large amplitude oscillatory shear
|
Wang, Dongwei
|
|
|
162 |
C |
p.
|
artikel
|
| 39 |
Facile isolating of chitin nanofibril from silkworm chrysalis and its potential application in structuring oil
|
Zhou, Rui
|
|
|
162 |
C |
p.
|
artikel
|
| 40 |
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
|
Jin, Haobo
|
|
|
162 |
C |
p.
|
artikel
|
| 41 |
From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan
|
Hilliou, Loic
|
|
|
162 |
C |
p.
|
artikel
|
| 42 |
Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients
|
Bojorges, Hylenne
|
|
|
162 |
C |
p.
|
artikel
|
| 43 |
Functionalization of oilseed proteins via fibrillization: Comparison in structural characteristics, digestibility and 3D printability of amyloid fibrils
|
Zhang, Liang
|
|
|
162 |
C |
p.
|
artikel
|
| 44 |
Gelation and rheological properties of ultrasound-extracted faba bean protein: A comparative study with commercial plant proteins
|
Badjona, Abraham
|
|
|
162 |
C |
p.
|
artikel
|
| 45 |
Genotypic diversity in potato non-starch and starch lysophospholipids and relationships with starch qualities
|
Tong, Chuan
|
|
|
162 |
C |
p.
|
artikel
|
| 46 |
Graphical abstract TOC
|
|
|
|
162 |
C |
p.
|
artikel
|
| 47 |
Graphical abstract TOC
|
|
|
|
162 |
C |
p.
|
artikel
|
| 48 |
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
|
Shen, Lulu
|
|
|
162 |
C |
p.
|
artikel
|
| 49 |
How natural variability of gluten and arabinoxylans drives wheat dough extensional properties
|
Rezette, Laura
|
|
|
162 |
C |
p.
|
artikel
|
| 50 |
Hydrogel structure of soy protein and gelatin dual network based on TGase cross-linking
|
Liang, Guijiang
|
|
|
162 |
C |
p.
|
artikel
|
| 51 |
Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes
|
Jiang, Rui
|
|
|
162 |
C |
p.
|
artikel
|
| 52 |
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
|
Abou-Elsoud, Mahmoud
|
|
|
162 |
C |
p.
|
artikel
|
| 53 |
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
|
Liu, Cikun
|
|
|
162 |
C |
p.
|
artikel
|
| 54 |
Inducing anisotropy in emulsion-filled hydrogels by unidirectional freezing
|
Fischer, Julian
|
|
|
162 |
C |
p.
|
artikel
|
| 55 |
Influence of hydration characteristics of konjac glucomannan on the in vitro dynamic digestion of rice
|
Huang, Xiaochen
|
|
|
162 |
C |
p.
|
artikel
|
| 56 |
Influence of structural properties of textured vegetable proteins on in vitro gastric digestion kinetics of plant-based meat analogue patties
|
Liu, Dan
|
|
|
162 |
C |
p.
|
artikel
|
| 57 |
Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks
|
Wang, Chong
|
|
|
162 |
C |
p.
|
artikel
|
| 58 |
Insights into the non-covalent interaction between muskmelon peel pectin and selected C9 aldehydes by the application of multiple spectroscopy and molecular docking
|
Xu, Yingying
|
|
|
162 |
C |
p.
|
artikel
|
| 59 |
Inter-individual variation in human microbiota drives differential impacts on the fermentability of insoluble bran by soluble β-glucans from whole barley
|
Fan, Songtao
|
|
|
162 |
C |
p.
|
artikel
|
| 60 |
Investigating curcuminoid encapsulation in β-cyclodextrin: Insights from NMR spectroscopy and MD simulations
|
Naresh, K.S.
|
|
|
162 |
C |
p.
|
artikel
|
| 61 |
Low-molecular-weight carrageenan prepared by photocatalysis-freeze-thaw circle and its in vivo distribution after oral administration
|
Song, Chen
|
|
|
162 |
C |
p.
|
artikel
|
| 62 |
Mechanism of protein binding to blueberry anthocyanins in the presence of 2-Furaldehyde, a sucrose degradation product
|
Xin, Meili
|
|
|
162 |
C |
p.
|
artikel
|
| 63 |
Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization
|
Zhang, Kaili
|
|
|
162 |
C |
p.
|
artikel
|
| 64 |
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
|
Verdonck, Celine
|
|
|
162 |
C |
p.
|
artikel
|
| 65 |
Mesona chinensis polysaccharide regulates the gelatinization behavior of rice starch
|
Kong, Jia
|
|
|
162 |
C |
p.
|
artikel
|
| 66 |
Metal ion-induced multi-layer coatings improves gastrointestinal resistance of Lactiplantibacillus plantarum and biosafety evaluation
|
Ren, Yanming
|
|
|
162 |
C |
p.
|
artikel
|
| 67 |
Modulatory effects of carboxymethyl chitosan on the textural and quality attributes of frozen rice dough and corresponding rice bread
|
Wei, Qi
|
|
|
162 |
C |
p.
|
artikel
|
| 68 |
Morphologically regulated nanocellulose from soybean residues for stabilizing Pickering emulsions via interfacial interaction
|
Xue, Yanyi
|
|
|
162 |
C |
p.
|
artikel
|
| 69 |
Novel capsaicin hollow salt constructed by nanoemulsion-spray drying strategy with enhanced antioxidant stability and stronger salty sensation
|
Ma, Yi
|
|
|
162 |
C |
p.
|
artikel
|
| 70 |
Oleogels derived from modified starch-gelatin-tannic acid aerogel templates: Fabrication, characterization and application
|
Miao, Wenbo
|
|
|
162 |
C |
p.
|
artikel
|
| 71 |
Partial removal of acetyl groups promotes the synergistic interaction of polysaccharide from leaf skin of Aloe barbadensis Miller with xanthan gum
|
Hou, Yanjie
|
|
|
162 |
C |
p.
|
artikel
|
| 72 |
Pea proteins weaken pea-cod composite gel by forming a loose aggregate structure with diminished molecular interactions
|
Zou, Bowen
|
|
|
162 |
C |
p.
|
artikel
|
| 73 |
Pectin–cellulose nanofiber composites: Biodegradable materials for modified atmosphere packaging
|
Idahagbon, Nosa B.
|
|
|
162 |
C |
p.
|
artikel
|
| 74 |
Pectin-containing lignocellulosic nanofibers isolated from young apples enhance chitosan preservation film with robust mechanical and barrier properties
|
Sun, Jiaojiao
|
|
|
162 |
C |
p.
|
artikel
|
| 75 |
pH-responsive color indicator film based on gelatin/chitosan cross-linking with anthocyanin-Fe2+ chelate for pork freshness monitoring
|
Zhao, Haolan
|
|
|
162 |
C |
p.
|
artikel
|
| 76 |
Physico-chemical characterization of ten commercial pea protein isolates
|
Schumacher, Till
|
|
|
162 |
C |
p.
|
artikel
|
| 77 |
Physicochemical, functional, molecular, and surface properties of bean proteins grown in the high-altitude northern Himalayas
|
Choudhury, Debojit Baidya
|
|
|
162 |
C |
p.
|
artikel
|
| 78 |
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex
|
Salama, Mohamed
|
|
|
162 |
C |
p.
|
artikel
|
| 79 |
Physicochemical properties and biofunctional activities of polysaccharides from carob (ceratonia siliqua) pod by microwave-assisted deep eutectic solvent extraction and its effects on human gut microbiota
|
Paththuwe Arachchi, Maduni
|
|
|
162 |
C |
p.
|
artikel
|
| 80 |
Plant-based Pickering emulsions using cellulose nanofibers and soy protein isolate: Stabilization and high environmental resistance
|
Zhu, Mengqi
|
|
|
162 |
C |
p.
|
artikel
|
| 81 |
Plasticized cellulose bioplastics with beeswax for the fabrication of multifunctional, biodegradable active food packaging
|
Florido-Moreno, Pedro
|
|
|
162 |
C |
p.
|
artikel
|
| 82 |
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods
|
Wahab, Maryam
|
|
|
162 |
C |
p.
|
artikel
|
| 83 |
Potential for fabricating tough double network hydrogels using mixed polysaccharides: High-acyl gellan with low-acyl gellan, agar, or κ-carrageenan
|
Ryu, Jaekun
|
|
|
162 |
C |
p.
|
artikel
|
| 84 |
Preparation and characterization of zein-kappa carrageenan complex for encapsulation of saffron, and in vitro controlled release study
|
Ardestani, Faezeh
|
|
|
162 |
C |
p.
|
artikel
|
| 85 |
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food
|
Kong, Yan
|
|
|
162 |
C |
p.
|
artikel
|
| 86 |
Reactively extruded corn starch foams via organocatalytic acetylation: Effect of l(+)-tartaric acid as an organocatalyst on the molecular, structural, and digestibility characteristics of starch
|
Lagunes-Delgado, Carolina
|
|
|
162 |
C |
p.
|
artikel
|
| 87 |
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
|
Hu, Dongsheng
|
|
|
162 |
C |
p.
|
artikel
|
| 88 |
Regulation of whey protein microparticle adsorption and interfacial film formation by polysaccharides for enhanced Pickering emulsion stability
|
Zhang, Yiyi
|
|
|
162 |
C |
p.
|
artikel
|
| 89 |
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
|
Funami, Takahiro
|
|
|
162 |
C |
p.
|
artikel
|
| 90 |
Self-assembling wheat gluten peptide nanoparticles: Pterostilbene encapsulation and interaction mechanism
|
Cao, Jiabao
|
|
|
162 |
C |
p.
|
artikel
|
| 91 |
Sonochemical high internal phase emulsions stabilized solely by intermolecular hydrogen bonds of chitosan
|
Zhu, Yuqian
|
|
|
162 |
C |
p.
|
artikel
|
| 92 |
Stabilizing effect of hydrolyzed distarch phosphate on Litopenaeus vannamei myofibrillar protein hydrogel and products
|
Yu, Jiaqi
|
|
|
162 |
C |
p.
|
artikel
|
| 93 |
Starch-tannin interactions: Influence of grape tannins on structure, texture, and digestibility of starches from different botanical sources
|
Kaur, Harkamal
|
|
|
162 |
C |
p.
|
artikel
|
| 94 |
Structural and antioxidant properties of hydroxytyrosol-pectin conjugates: Comparative analysis of adsorption and free radical methods and their impact on in vitro gastrointestinal process
|
Rubio-Senent, Fátima
|
|
|
162 |
C |
p.
|
artikel
|
| 95 |
Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees
|
Xu, Minghao
|
|
|
162 |
C |
p.
|
artikel
|
| 96 |
Structure-property correlations and environmental impact assessment of sustainable antibacterial food packaging films reinforced with fungal chitin nanofibrils
|
Baniasadi, Hossein
|
|
|
162 |
C |
p.
|
artikel
|
| 97 |
Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods
|
Al Faruq, Abdulla
|
|
|
162 |
C |
p.
|
artikel
|
| 98 |
Synergism of cold extrusion and ball milling for improving rheological properties of whey protein isolate
|
Liu, Yue
|
|
|
162 |
C |
p.
|
artikel
|
| 99 |
The effect of transglutaminase on the structure and texture of plant-protein based bigel
|
Moguiliansky, Shay
|
|
|
162 |
C |
p.
|
artikel
|
| 100 |
The formation mechanism of zein gel induced by amyloid-like fibrils
|
Fang, Huicheng
|
|
|
162 |
C |
p.
|
artikel
|
| 101 |
The generality of pH-induced liquid-liquid phase separation in plant proteins extends to commercial legume flours
|
Doshi, Nirzar
|
|
|
162 |
C |
p.
|
artikel
|
| 102 |
The impact of enzyme treatment combined with polysaccharides on the foaming properties of defatted egg yolk powder: Interactions and interfacial behavior
|
Chen, Jiaojiao
|
|
|
162 |
C |
p.
|
artikel
|
| 103 |
The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers
|
Rudge, Raisa E.D.
|
|
|
162 |
C |
p.
|
artikel
|
| 104 |
The mechanism of emulsion stabilization by protein-free pectin from Nicandra physaloides (Linn.) Gaertn seeds: Part Ⅰ. the effect of esterification degree
|
Zeng, Qiuting
|
|
|
162 |
C |
p.
|
artikel
|
| 105 |
The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid
|
Zhao, E.
|
|
|
162 |
C |
p.
|
artikel
|
| 106 |
The strengthening effects of different types of salt on the mechanical properties of soy protein isolate and pea protein isolate composite gels
|
Lei, Yujie
|
|
|
162 |
C |
p.
|
artikel
|
| 107 |
Transformation of protein hydrogels to emulsion gels via one-step ball milling
|
Yang, Zhongyu
|
|
|
162 |
C |
p.
|
artikel
|
| 108 |
Transforming plant proteins into sustainable food packaging films with enhanced mechanical and preservative properties
|
Xu, Pengcheng
|
|
|
162 |
C |
p.
|
artikel
|
| 109 |
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
|
Lin, Yichen
|
|
|
162 |
C |
p.
|
artikel
|
| 110 |
Ultrasound and freeze-thaw modifications of cassava starch: Microstructure, functionality, and 3D printing potential
|
Tagrida, Mohamed
|
|
|
162 |
C |
p.
|
artikel
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| 111 |
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