| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active films produced using ginger oleoresin nanoemulsion: Characterization and application on mozzarella cheese
|
Dalsasso, Raul Remor
|
|
|
167 |
C |
p.
|
artikel
|
| 2 |
Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase
|
Xu, Gang
|
|
|
167 |
C |
p.
|
artikel
|
| 3 |
A green nanocoating approach to Lactobacillus plantarum using tea residue-derived phenolic compounds and cellulose nanocrystals
|
Lim, Ji-Hwan
|
|
|
167 |
C |
p.
|
artikel
|
| 4 |
Air-water interfacial adsorption mechanism of whey protein/β-glucan complexes induced by phase behavior: Development of an emerging foaming agent
|
Hu, Jialun
|
|
|
167 |
C |
p.
|
artikel
|
| 5 |
Alginate-pectin microparticles embedding self-assembling antimicrobial peptides and resveratrol for antimicrobial and anti-inflammatory applications
|
Roque-Borda, Cesar Augusto
|
|
|
167 |
C |
p.
|
artikel
|
| 6 |
A novel bio-based aerogel for fragile fruit packaging with cushioning and antimicrobial properties
|
Li, Yiyi
|
|
|
167 |
C |
p.
|
artikel
|
| 7 |
A novel oleogel-in-oleogel system with tailorable digestibility through kinetic confinement of the oil
|
Pinto, Tiago C.
|
|
|
167 |
C |
p.
|
artikel
|
| 8 |
Antioxidant, UV-blocking, and biodegradable pectin films containing selenium nanoparticles for sustainable food packaging
|
Jesus, Guilherme A.M.
|
|
|
167 |
C |
p.
|
artikel
|
| 9 |
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
|
Guo, Xinran
|
|
|
167 |
C |
p.
|
artikel
|
| 10 |
Astaxanthin-containing hollow salt derived from Haematococcus pluvialis protein-chitosan complex with strong antioxidant capacity as a promising salt substitute
|
He, Ming
|
|
|
167 |
C |
p.
|
artikel
|
| 11 |
Bio-based emulsifiers through enzymatic hydrolysis of a soy protein isolate
|
Ballabio, Giorgia
|
|
|
167 |
C |
p.
|
artikel
|
| 12 |
Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins
|
Zhang, Yifan
|
|
|
167 |
C |
p.
|
artikel
|
| 13 |
Characterization of soy protein hydrolysate and lecithin complex for its novel antifreeze activity
|
Fomich, Madison
|
|
|
167 |
C |
p.
|
artikel
|
| 14 |
Comparison of the properties of composite films constructed from chitosan and gelatin from two jellyfish species
|
Xu, Xiao-Fan
|
|
|
167 |
C |
p.
|
artikel
|
| 15 |
Concentration-regulated fibrillation of peanut protein: Formation, structural characteristics, and emulsifying properties
|
Xu, Qian
|
|
|
167 |
C |
p.
|
artikel
|
| 16 |
Contents continued
|
|
|
|
167 |
C |
p.
|
artikel
|
| 17 |
Corrigendum to “Hybrid Carrageenans from Betaphycus gelatinus: Physicochemical and rheological properties” [Food Hydrocolloids 166 (2025) 111296]
|
Humayun, Sanjida
|
|
|
167 |
C |
p.
|
artikel
|
| 18 |
Development of novel sustainable lignin nanoparticles-caseinate nanocomposite films with properties for application as food packaging materials
|
Li, Yitong
|
|
|
167 |
C |
p.
|
artikel
|
| 19 |
Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils
|
Xu, Jianxia
|
|
|
167 |
C |
p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
|
167 |
C |
p.
|
artikel
|
| 21 |
Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein
|
Huang, Dongjie
|
|
|
167 |
C |
p.
|
artikel
|
| 22 |
Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms
|
He, Yuanju
|
|
|
167 |
C |
p.
|
artikel
|
| 23 |
Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation
|
Zhang, Yi
|
|
|
167 |
C |
p.
|
artikel
|
| 24 |
Effect of soybean peptides on structure and functional properties of soluble soybean polysaccharide edible films
|
Gao, Tian
|
|
|
167 |
C |
p.
|
artikel
|
| 25 |
Effects of calcium citrate on the stability of rice starch in a Level 3 liquid system
|
Tian, Xiaodong
|
|
|
167 |
C |
p.
|
artikel
|
| 26 |
Effects of different gelation mechanisms on the structural properties of bigels: A comparative study
|
Lin, Xiujun
|
|
|
167 |
C |
p.
|
artikel
|
| 27 |
Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components
|
Tang, Tingting
|
|
|
167 |
C |
p.
|
artikel
|
| 28 |
Effects of milk protein concentrate decalcification on casein micelles as carriers for lutein
|
Hu, Bing
|
|
|
167 |
C |
p.
|
artikel
|
| 29 |
Effects of sea buckthorn residue protein hydrolysate on the quality of frozen pre-baked bread: Water state and gluten structures
|
Zhao, Yaxin
|
|
|
167 |
C |
p.
|
artikel
|
| 30 |
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
|
Jiang, Songsong
|
|
|
167 |
C |
p.
|
artikel
|
| 31 |
Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios
|
Qiu, Lidan
|
|
|
167 |
C |
p.
|
artikel
|
| 32 |
Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction
|
Martínez-Martí, Joana
|
|
|
167 |
C |
p.
|
artikel
|
| 33 |
Enhancing protein interactions in Zein-β-lactoglobulin complexes by (-)-Epigallocatechin-3-gallate: Expanding the potential of molecular glues in food application
|
Jiao, Qingbo
|
|
|
167 |
C |
p.
|
artikel
|
| 34 |
Enzymatic hydrolysis alters the structure and surface properties of Acacia senegal Gum
|
Li, Hao
|
|
|
167 |
C |
p.
|
artikel
|
| 35 |
Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 2 - Potential for extrusion-based 3D printing
|
Neves, Bruna Vitória
|
|
|
167 |
C |
p.
|
artikel
|
| 36 |
Fabrication of nanocrystal/β-lactoglobulin complexes stabilized W1/O/W2 emulsions: Structure, stabilization mechanism and application for co-encapsulation of curcumin and EGCG
|
Wu, Qi
|
|
|
167 |
C |
p.
|
artikel
|
| 37 |
Film based on chitosan and wood vinegar with superior antioxidant, UV-shielding, and bacteriostatic properties for food packaging
|
Chang, Zeyu
|
|
|
167 |
C |
p.
|
artikel
|
| 38 |
Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods
|
Lin, Yujie
|
|
|
167 |
C |
p.
|
artikel
|
| 39 |
Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation
|
Dueñas-Deyá, Alexander
|
|
|
167 |
C |
p.
|
artikel
|
| 40 |
Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking
|
Hu, Chuhuan
|
|
|
167 |
C |
p.
|
artikel
|
| 41 |
Gelation of tamarind seed polysaccharide induced by tea polyphenols: Screening, gelling kinetics, and properties
|
Xie, Si
|
|
|
167 |
C |
p.
|
artikel
|
| 42 |
Graphical abstract TOC
|
|
|
|
167 |
C |
p.
|
artikel
|
| 43 |
Graphical abstract TOC
|
|
|
|
167 |
C |
p.
|
artikel
|
| 44 |
Impact of pectin type on the stability of curcumin-loaded, (−)-epigallocatechin-3-gallate- based metal-phenolic networks
|
Dib, Thamila
|
|
|
167 |
C |
p.
|
artikel
|
| 45 |
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
|
Jeong, Jaehyun
|
|
|
167 |
C |
p.
|
artikel
|
| 46 |
Improvement of blue color and structural stability of phycocyanin by forming soluble complexes with algae oligosaccharides
|
Li, Qike
|
|
|
167 |
C |
p.
|
artikel
|
| 47 |
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
|
Kim, Soeun
|
|
|
167 |
C |
p.
|
artikel
|
| 48 |
Investigation of lemon and green tangerine extracts as natural alternatives for acid-based extraction of collagen hydrolysates: Antioxidant and physicochemical properties
|
Gaikwad, Sunita
|
|
|
167 |
C |
p.
|
artikel
|
| 49 |
Lipid complexation improves the mechanical properties and functionality of legume starch gels
|
Koekuyt, Henry A.
|
|
|
167 |
C |
p.
|
artikel
|
| 50 |
Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk
|
Cao, Hongwei
|
|
|
167 |
C |
p.
|
artikel
|
| 51 |
Mechanistic insights into arginine-mediated gluten solubility enhancement and aggregation inhibition across specific subunit and molecular scales
|
Yang, Tao
|
|
|
167 |
C |
p.
|
artikel
|
| 52 |
Mechanistic insights into the stabilization of caseinglycomacropeptide foams via chia mucilage incorporation
|
Saporittis, K.
|
|
|
167 |
C |
p.
|
artikel
|
| 53 |
Oil-water interfacial and emulsifying properties of lupin protein and lupin protein-pectin mixtures at neutral and acidic pH conditions
|
Ma, Xingfa
|
|
|
167 |
C |
p.
|
artikel
|
| 54 |
Optimization of nanoparticle synthesis from wheat straw-derived arabinoxylan for transport and release of bioactive compounds
|
Rodríguez-Sanz, Andrea
|
|
|
167 |
C |
p.
|
artikel
|
| 55 |
Pea protein's interfacial behavior and emulsifying capacity as affected by high-pressure homogenization treatments: an in-depth study with dilatational rheology characterization
|
D'Alessio, Giulia
|
|
|
167 |
C |
p.
|
artikel
|
| 56 |
Pectin emulsion gel: Effect of different low-methoxyl pectin on loading and colon-targeted release of curcumin
|
Arain, Muhammad Muntaqeem
|
|
|
167 |
C |
p.
|
artikel
|
| 57 |
pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface
|
Cai, Jiyang
|
|
|
167 |
C |
p.
|
artikel
|
| 58 |
Polyphenols as enhancers of emulsifying and antioxidant properties of egg and yeast protein emulsions: Understanding the molecular interactions behind their technological and functional potential
|
Ribeiro, Ana Catarina
|
|
|
167 |
C |
p.
|
artikel
|
| 59 |
Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics
|
Janssen, Frederik
|
|
|
167 |
C |
p.
|
artikel
|
| 60 |
Revealing the interaction mechanism between pectin and sugar: A case study of peach pectin and trehalose
|
Wang, Fengzhao
|
|
|
167 |
C |
p.
|
artikel
|
| 61 |
Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods
|
Guo, Yalong
|
|
|
167 |
C |
p.
|
artikel
|
| 62 |
Rheology and NMR studies of true gel formation and gelation mechanism for lentinan
|
Yamashita, Ikumi
|
|
|
167 |
C |
p.
|
artikel
|
| 63 |
Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins
|
Shen, Penghui
|
|
|
167 |
C |
p.
|
artikel
|
| 64 |
Scopoletin release modulation in alginate-gums beads analysed by a novel spectrophotometric technique in radiofrequency spectra
|
Frutaz, Giorgia
|
|
|
167 |
C |
p.
|
artikel
|
| 65 |
Seed-induced gelation of whey protein via fibril elongation amplification
|
Pires, Rodrigo Sanches
|
|
|
167 |
C |
p.
|
artikel
|
| 66 |
Self-assembly properties of enzymatically treated oat oil
|
Gladkauskas, Eimantas
|
|
|
167 |
C |
p.
|
artikel
|
| 67 |
Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx)
|
Marasco, Pietro
|
|
|
167 |
C |
p.
|
artikel
|
| 68 |
Structure and protein digestibility of textured vegetable proteins (TVPs)-based meat analogs: effect of corn starch
|
Lin, Quanquan
|
|
|
167 |
C |
p.
|
artikel
|
| 69 |
Structure-function relationship and antioxidant mechanisms of pectin from red and white pitaya peels for functional food applications
|
Amorim, Tainara Araujo
|
|
|
167 |
C |
p.
|
artikel
|
| 70 |
Synergistic design of Pickering emulsion inks of nanochitosan-alginate-beeswax for edible coating in fruit preservation
|
Kim, Jinkyung
|
|
|
167 |
C |
p.
|
artikel
|
| 71 |
Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein
|
Nie, Yunqing
|
|
|
167 |
C |
p.
|
artikel
|
| 72 |
The molecular mechanism of enhanced heat-induced polymerization behavior of gluten by mixed β-conglycinin and hydrolysates of glycinin
|
Wang, Guangzheng
|
|
|
167 |
C |
p.
|
artikel
|
| 73 |
Thermoreversible carrageenan gels formed through crosslinking with napin
|
Balakrishnan, Gireeshkumar
|
|
|
167 |
C |
p.
|
artikel
|
| 74 |
Tuning oil release in meat analogues by modifying size and surface properties of oil droplets
|
van Esbroeck, Thiemo
|
|
|
167 |
C |
p.
|
artikel
|
| 75 |
Unlocking sesame protein potential: Production and functional characteristics of sesame protein via cold plasma-assisted extraction
|
Hou, Ying
|
|
|
167 |
C |
p.
|
artikel
|
| 76 |
Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication
|
An, Qi
|
|
|
167 |
C |
p.
|
artikel
|
| 77 |
Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation
|
Balis, Andrzej
|
|
|
167 |
C |
p.
|
artikel
|
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