| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A new strategy for the preparation of long-term stable “Capillary foam” from egg white protein microgel particles
|
Zhou, Xiaorui
|
|
|
166 |
C |
p.
|
artikel
|
| 2 |
Carboxymethyl chitosan/oxidized sodium alginate self-healing emulsion gels with enhanced physical stability
|
Zhang, Baoyi
|
|
|
166 |
C |
p.
|
artikel
|
| 3 |
Changes in physical properties and characteristic peptides in porcine gelatin-containing gummy candies at different storage stages during shelf-life
|
Yang, Le-Ying
|
|
|
166 |
C |
p.
|
artikel
|
| 4 |
Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: Physicochemical and functional properties
|
Sun, Yilin
|
|
|
166 |
C |
p.
|
artikel
|
| 5 |
Conjugation of flaxseed protein and plant polysaccharides: Process optimization, structural characterization and technical-function evaluation
|
Ye, Ziqin
|
|
|
166 |
C |
p.
|
artikel
|
| 6 |
Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential
|
Huang, Jianyu
|
|
|
166 |
C |
p.
|
artikel
|
| 7 |
Contents continued
|
|
|
|
166 |
C |
p.
|
artikel
|
| 8 |
Corrigendum to “Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis” [Food Hydrocolloids 165 2025 111265]
|
Qi, Weijie
|
|
|
166 |
C |
p.
|
artikel
|
| 9 |
β-Cyclodextrin/cationic-cellulose/naringenin complex-stabilized Pickering lemon emulsions with enhanced bioavailability
|
Liu, Ting
|
|
|
166 |
C |
p.
|
artikel
|
| 10 |
Deciphering the role of starch outer shell in the swelling behavior of waxy maize starch granules and mechanism analysis
|
Zhang, Bo
|
|
|
166 |
C |
p.
|
artikel
|
| 11 |
Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: Covalent crosslinking of electrospun nanofiber
|
Li, Jiawen
|
|
|
166 |
C |
p.
|
artikel
|
| 12 |
Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties
|
Lian, Ziteng
|
|
|
166 |
C |
p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
|
166 |
C |
p.
|
artikel
|
| 14 |
Effect of covalent binding of (-)-epigallocatechin gallate on the antibody binding capacity, physico-chemical properties and functional properties of whey isolate proteins: Comparison of ultrasound-assisted treatment and heat-assisted treatment
|
Pang, Lidong
|
|
|
166 |
C |
p.
|
artikel
|
| 15 |
Effect of curdlan on improving the property deterioration of fish gelatin gels induced by high temperature: An exploration of gel properties, structure and interaction mechanism
|
Mao, Yingyi
|
|
|
166 |
C |
p.
|
artikel
|
| 16 |
Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk
|
Zhao, Zijun
|
|
|
166 |
C |
p.
|
artikel
|
| 17 |
Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels
|
Gu, Yue
|
|
|
166 |
C |
p.
|
artikel
|
| 18 |
Effect of ultrasonication and homogenization on electrostatically self-assembled whey protein isolate/pectin particles: EGCG encapsulation, stability, and controlled release properties
|
Zhang, Hua
|
|
|
166 |
C |
p.
|
artikel
|
| 19 |
Effects of dielectric barrier discharge plasma-assisted glycation with different monosaccharides on the antigenicity and structure of β-lactoglobulin
|
Zhai, Yafei
|
|
|
166 |
C |
p.
|
artikel
|
| 20 |
Effects of inorganic salt ions on long-term retrogradation characteristics of lotus seed starch under microwave treatment
|
Zhao, Yingting
|
|
|
166 |
C |
p.
|
artikel
|
| 21 |
Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties
|
Yin, Bangfeng
|
|
|
166 |
C |
p.
|
artikel
|
| 22 |
Efficient and source-independent preparation of amyloid fibrils from almond protein isolates and concentrates
|
Li, Shuangjian
|
|
|
166 |
C |
p.
|
artikel
|
| 23 |
Electric field-induced enhances the stability and bioactivity of zein-based nutrient delivery systems
|
He, Wenjuan
|
|
|
166 |
C |
p.
|
artikel
|
| 24 |
Electrospun microfibers of zein and polyethylene oxide: A study on pequi carotenoid encapsulation
|
Ramos-Souza, Caroline
|
|
|
166 |
C |
p.
|
artikel
|
| 25 |
Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels
|
Li, Jian
|
|
|
166 |
C |
p.
|
artikel
|
| 26 |
Enhancing the formation rate and level of oat globulin fibrils by microwave heating: Elucidation of potential mechanisms
|
Cai, Mengdi
|
|
|
166 |
C |
p.
|
artikel
|
| 27 |
Ethylcellulose oleogel as a prolonged release delivery system for probiotics. Development and validation of a cold-mixing method
|
Zhang, Lingping
|
|
|
166 |
C |
p.
|
artikel
|
| 28 |
Evolution of fibrous structure and physicochemical properties of pea protein matrices during high moisture extrusion: Impacts of zein and extrusion zone
|
Qi, Liyang
|
|
|
166 |
C |
p.
|
artikel
|
| 29 |
Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation
|
Zhang, Jiyue
|
|
|
166 |
C |
p.
|
artikel
|
| 30 |
Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal
|
Zou, Reng
|
|
|
166 |
C |
p.
|
artikel
|
| 31 |
Exploring the interfacial behavior and foam characteristics of various soy protein aggregates: Insights of morphology and conformational flexibility
|
Su, Ruihan
|
|
|
166 |
C |
p.
|
artikel
|
| 32 |
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
|
Lee, Seonmin
|
|
|
166 |
C |
p.
|
artikel
|
| 33 |
Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films
|
Fan, Baoying
|
|
|
166 |
C |
p.
|
artikel
|
| 34 |
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
|
Liu, Wenmeng
|
|
|
166 |
C |
p.
|
artikel
|
| 35 |
Fabrication and characterization of novel sericin bigels for the co-encapsulation of bioactive ingredients and in vitro gastrointestinal release profile
|
Aung, Thinzar
|
|
|
166 |
C |
p.
|
artikel
|
| 36 |
Fabrication of gelatin-based photodynamic food packaging with dual-antimicrobial activity for enhanced pork preservation
|
Xu, Lijuan
|
|
|
166 |
C |
p.
|
artikel
|
| 37 |
Fabrication of pH-responsive chitosan-based hydrogel beads via electrostatic layer-by-layer assembly for visual monitoring of pork freshness
|
Li, Ziao
|
|
|
166 |
C |
p.
|
artikel
|
| 38 |
Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: The models on phase equilibria and mass transfer
|
Lei, Lei
|
|
|
166 |
C |
p.
|
artikel
|
| 39 |
Food-grade 3D-Printable porous scaffolds with advanced stem cell microenvironments enabled by bilayer emulgel
|
Gao, Yuxing
|
|
|
166 |
C |
p.
|
artikel
|
| 40 |
Formation and morphology of flaxseed protein isolate amyloid fibrils as governed by NaCl concentration
|
Wang, Ziqi
|
|
|
166 |
C |
p.
|
artikel
|
| 41 |
Graphical abstract TOC
|
|
|
|
166 |
C |
p.
|
artikel
|
| 42 |
Graphical abstract TOC
|
|
|
|
166 |
C |
p.
|
artikel
|
| 43 |
Heat-induced aggregation and gelation of rapeseed proteins
|
Mudau, Colleen P.K.
|
|
|
166 |
C |
p.
|
artikel
|
| 44 |
Heat-induced dissociation and association of proteins in hempseed protein bodies
|
Do, Duc Toan
|
|
|
166 |
C |
p.
|
artikel
|
| 45 |
High internal phase emulsions stabilized by insect proteins: A path to 3D printable fat analogues
|
Ballon, Aurélie
|
|
|
166 |
C |
p.
|
artikel
|
| 46 |
High-moisture extrusion processing of walnut meal waste: Mechanism of fibrous formation and enhancement of characteristics
|
Ye, Yongli
|
|
|
166 |
C |
p.
|
artikel
|
| 47 |
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans
|
Weckx, Pasquinel
|
|
|
166 |
C |
p.
|
artikel
|
| 48 |
Hybrid carrageenans from Betaphycus gelatinus: Physicochemical and rheological properties
|
Humayun, Sanjida
|
|
|
166 |
C |
p.
|
artikel
|
| 49 |
Improving rheology and 3D printability of pea, fava and mung bean proteins with raw and fermented millet flour
|
Ghimire, Saphal
|
|
|
166 |
C |
p.
|
artikel
|
| 50 |
Improving surimi gel quality by corn oligopeptide-chitosan stabilized high-internal phase Pickering emulsions
|
Xue, Yufeng
|
|
|
166 |
C |
p.
|
artikel
|
| 51 |
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
|
Wang, Kangning
|
|
|
166 |
C |
p.
|
artikel
|
| 52 |
Insight into the mechanism of ultrasound-assisted cold plasma alleviated the allergenicity of peanut protein with improved functional properties
|
Wang, Yuxin
|
|
|
166 |
C |
p.
|
artikel
|
| 53 |
Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation
|
Geng, Dong-Hui
|
|
|
166 |
C |
p.
|
artikel
|
| 54 |
Insights into the structure modulation and lubrication behavior of phase change capillary oleogels during oral processing
|
Han, Chuanwu
|
|
|
166 |
C |
p.
|
artikel
|
| 55 |
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
|
Sun, Hailan
|
|
|
166 |
C |
p.
|
artikel
|
| 56 |
Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides
|
Huyst, Arne M.R.
|
|
|
166 |
C |
p.
|
artikel
|
| 57 |
Investigating the role of potato protein isolate in high internal phase emulsions for 3D printing ink applications
|
Bi, Chong-hao
|
|
|
166 |
C |
p.
|
artikel
|
| 58 |
Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure
|
Li, Jian
|
|
|
166 |
C |
p.
|
artikel
|
| 59 |
Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation
|
Qiu, Guodong
|
|
|
166 |
C |
p.
|
artikel
|
| 60 |
Maillard reaction based chitosan-monosaccharide films and the application in fruit preservation
|
Zhao, Panpan
|
|
|
166 |
C |
p.
|
artikel
|
| 61 |
Mechanical properties of myofibrillar protein-cellulose nanofibril composite gels: Role of protein concentration and network structure
|
Ma, Yunhao
|
|
|
166 |
C |
p.
|
artikel
|
| 62 |
Mechanistic insights into the influence of Tartary buckwheat flavonoids on the digestibility of starch
|
Wang, Minglong
|
|
|
166 |
C |
p.
|
artikel
|
| 63 |
Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk
|
Chen, Mo
|
|
|
166 |
C |
p.
|
artikel
|
| 64 |
Microfibrillated cellulose derived from Gelidium amansii controls the thermo-physical properties of emulsion gel composite as the base for cheese alternative
|
Istianah, Nur
|
|
|
166 |
C |
p.
|
artikel
|
| 65 |
Micro-phase separation and rheological behavior of whey protein isolate/gellan gum mixed gels
|
Yang, Yumin
|
|
|
166 |
C |
p.
|
artikel
|
| 66 |
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
|
Yang, Huifang
|
|
|
166 |
C |
p.
|
artikel
|
| 67 |
Molecular dynamics simulation allows mechanistic understanding of natural deep eutectic solvents action on rapeseed proteins
|
James, Grace Chidimma
|
|
|
166 |
C |
p.
|
artikel
|
| 68 |
Nanobubbles create hierarchical pores of cryogels based on chitosan and regenerated silk fibroin: Accelerating oil absorption in constructing foam-templated oleogels
|
Jiang, Qinbo
|
|
|
166 |
C |
p.
|
artikel
|
| 69 |
New insight into quality changes in bread dough under different state/phase transitions during frozen storage
|
Zhao, Jin-Hong
|
|
|
166 |
C |
p.
|
artikel
|
| 70 |
Novel imine dynamic response films with grafting phenylalanine onto oxidized starch/pectin matrixes and regulated physiological metabolism of cherry tomatoes
|
Mao, Shuo
|
|
|
166 |
C |
p.
|
artikel
|
| 71 |
Novel plant-based bigels formulated with sunflower wax, monoglycerides, agar and κ-carrageenan
|
Dimakopoulou-Papazoglou, Dafni
|
|
|
166 |
C |
p.
|
artikel
|
| 72 |
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract
|
Fu, Xiao
|
|
|
166 |
C |
p.
|
artikel
|
| 73 |
Oil chain length matters: From interfacial protein adsorption to emulsion stabilization
|
Wang, Xiaoqing
|
|
|
166 |
C |
p.
|
artikel
|
| 74 |
Optimization of microwave-assisted hydrothermal extraction of homogalacturonan-rich, low methoxyl pectin from discarded garlic peels: Comparative macromolecular and functional analysis with conventional extraction
|
Gonzalez-Serrano, Diego J.
|
|
|
166 |
C |
p.
|
artikel
|
| 75 |
Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
|
Lin, Jiaru
|
|
|
166 |
C |
p.
|
artikel
|
| 76 |
Physicochemical and functional comparison of food-grade and precision-fermented bovine lactoferrin
|
Cavallo, Jonathan
|
|
|
166 |
C |
p.
|
artikel
|
| 77 |
Preparation of bacterial cellulose-aloe emodin-vanillin eco-friendly composite film for salmon preservation: Antioxidant, antibacterial, and pH-Responsive color change
|
Zhao, Xueqing
|
|
|
166 |
C |
p.
|
artikel
|
| 78 |
Preparation of W/W emulsion gels based on chitosan and carboxymethyl cellulose via associative phase separation
|
Zhao, Jinfeng
|
|
|
166 |
C |
p.
|
artikel
|
| 79 |
Quantifying microscopic droplets in colloidal systems through machine learning-based image analysis
|
Saalbrink, Jens
|
|
|
166 |
C |
p.
|
artikel
|
| 80 |
Regulated release of anthocyanins via gelatin/pectin composite gels in simulated digestion
|
Li, Wenjun
|
|
|
166 |
C |
p.
|
artikel
|
| 81 |
Regulating association strength between SPI and pectin via sodium alginate: Ternary composite construction and potential-use assessment
|
Li, Lijia
|
|
|
166 |
C |
p.
|
artikel
|
| 82 |
Regulation of amylose content and amylopectin chain length distribution in gel digestion of different concentrations: Microstructure-based analysis
|
Wang, Jing
|
|
|
166 |
C |
p.
|
artikel
|
| 83 |
Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tract
|
Li, Sha
|
|
|
166 |
C |
p.
|
artikel
|
| 84 |
Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils
|
Lv, Sixu
|
|
|
166 |
C |
p.
|
artikel
|
| 85 |
Salt-tolerant nanoemulsions stabilized by the complex of starch sodium octenyl succinate and tannic acid
|
Zha, Xinyi
|
|
|
166 |
C |
p.
|
artikel
|
| 86 |
Schiff's base crosslinked gelatin-dialdehyde cellulose film with gallic acid for improved water resistance and antimicrobial properties
|
Khin, Myat Noe
|
|
|
166 |
C |
p.
|
artikel
|
| 87 |
Seaweeds biorefinery into pigments and carrageenans: Testing a sequential extractions approach
|
Gonçalves, Gabriela
|
|
|
166 |
C |
p.
|
artikel
|
| 88 |
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds
|
Zhang, Shuo
|
|
|
166 |
C |
p.
|
artikel
|
| 89 |
Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts
|
Farooq, Umer
|
|
|
166 |
C |
p.
|
artikel
|
| 90 |
Stable rapeseed protein microgel suspensions
|
Moutkane, Maria
|
|
|
166 |
C |
p.
|
artikel
|
| 91 |
Structural differences in novel pectic polysaccharides from Rosa roxburghii tratt drive distinct gut microbiota profiles: Evidence from in vitro fecal fermentation
|
Qiu, Han
|
|
|
166 |
C |
p.
|
artikel
|
| 92 |
Sum-weighted casein micelle AF4-UV-SAXS data disentangled - A new method for characterization and evaluation of widely size distributed samples
|
Bolinsson, Hans
|
|
|
166 |
C |
p.
|
artikel
|
| 93 |
Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
|
Luo, Can
|
|
|
166 |
C |
p.
|
artikel
|
| 94 |
Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis
|
Lou, Fangxiao
|
|
|
166 |
C |
p.
|
artikel
|
| 95 |
Tailored zein-polysaccharide nanoparticles for anthocyanin encapsulation: Insights into preparation and characterization
|
Tao, Wen
|
|
|
166 |
C |
p.
|
artikel
|
| 96 |
The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry
|
Yang, Chen
|
|
|
166 |
C |
p.
|
artikel
|
| 97 |
The complex of arachin amyloid-like fibrils formed with ultrasound treatment and chitosan: A potential vehicle for betanin and curcumin with improved chemical stability and slow release in vitro
|
Yang, Qin
|
|
|
166 |
C |
p.
|
artikel
|
| 98 |
The molecular size and water dynamics effects of polyethylene glycol on starch gelatinization properties
|
Woodbury, Travest J.
|
|
|
166 |
C |
p.
|
artikel
|
| 99 |
The physicochemical properties of low molecular weight ‘Chachi’ (Citrus reticulata ‘Chachi’) pectins prepared by different modification methods and their modulation effects on the human gut microbiota
|
Peng, Zhongcan
|
|
|
166 |
C |
p.
|
artikel
|
| 100 |
Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution
|
Christoph, Valentin
|
|
|
166 |
C |
p.
|
artikel
|
| 101 |
The role of pea protein content and carbohydrate molecular weight in the structure and stability of spray-dried emulsions
|
Kurtz, T.
|
|
|
166 |
C |
p.
|
artikel
|
| 102 |
The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages
|
Chen, Siyu
|
|
|
166 |
C |
p.
|
artikel
|
| 103 |
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
|
Xu, Huajian
|
|
|
166 |
C |
p.
|
artikel
|
| 104 |
Ultrasound-assisted esterification of enzymatic starch for fabrication of OSA starch/chitosan complex granule: A stabilizer for Pickering emulsion
|
Fan, Junwei
|
|
|
166 |
C |
p.
|
artikel
|
| 105 |
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin
|
Ying, Qingfang
|
|
|
166 |
C |
p.
|
artikel
|
| 106 |
Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism
|
Brito, Iuri Procopio Castro
|
|
|
166 |
C |
p.
|
artikel
|
| 107 |
Understanding the interplay between dietary fiber, polyphenols, and digestive enzymes
|
Sharma, Vidushi
|
|
|
166 |
C |
p.
|
artikel
|
| 108 |
Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates
|
Kheto, Ankan
|
|
|
166 |
C |
p.
|
artikel
|
| 109 |
Water-insoluble citrus fiber enhances the textural properties and water-holding capacity of thermally generated kappa-carrageenan gels via skeletal reinforcement
|
Wu, Xiaoyan
|
|
|
166 |
C |
p.
|
artikel
|
| 110 |
Zein/chitosan/cellulose nanocrystal based active food contact layer: Unlocking the interrelations between release behavior, mechanical stability, and hydrolysis
|
Pavlatkova, Lucie
|
|
|
166 |
C |
p.
|
artikel
|
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