| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acid induced destabilization of emulsions prepared with sodium caseinate–epigallocatechin-gallate complexes
|
Sabouri, Somayeh
|
|
2016
|
61 |
C |
p. 113-118
|
article
|
| 2 |
Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions
|
Chevallier, Marie
|
|
2016
|
61 |
C |
p. 487-495
|
article
|
| 3 |
Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions
|
Pasukamonset, Porntip
|
|
2016
|
61 |
C |
p. 772-779
|
article
|
| 4 |
Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins
|
Jansens, Koen J.A.
|
|
2016
|
61 |
C |
p. 914-922
|
article
|
| 5 |
Antifungal films based on starch-gelatin blend, containing essential oils
|
Acosta, Sandra
|
|
2016
|
61 |
C |
p. 233-240
|
article
|
| 6 |
Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils
|
Klangmuang, Ploy
|
|
2016
|
61 |
C |
p. 609-616
|
article
|
| 7 |
BSA-dextran emulsion for protection and oral delivery of curcumin
|
Wang, Chaonan
|
|
2016
|
61 |
C |
p. 11-19
|
article
|
| 8 |
Calendar
|
|
|
2016
|
61 |
C |
p. 958
|
article
|
| 9 |
Carboxymethyl cellulose film modification through surface photo-crosslinking and chemical crosslinking for food packaging applications
|
Shahbazi, Mahdiyar
|
|
2016
|
61 |
C |
p. 378-389
|
article
|
| 10 |
Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation
|
Alu’datt, Muhammad H.
|
|
2016
|
61 |
C |
p. 119-127
|
article
|
| 11 |
Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions
|
Wang, Wenjun
|
|
2016
|
61 |
C |
p. 730-739
|
article
|
| 12 |
Chemical characterization, antioxidant and anti-listerial activity of non-animal chitosan-glucan complexes
|
Zimoch-Korzycka, Anna
|
|
2016
|
61 |
C |
p. 338-343
|
article
|
| 13 |
Chitosan beads from microbial and animal sources as enzyme supports for wine application
|
Benucci, Ilaria
|
|
2016
|
61 |
C |
p. 191-200
|
article
|
| 14 |
Comparison of maize and wheat starch chain reactivity in relation to uniform versus surface oriented starch granule derivatization patterns
|
Hong, Jung Sun
|
|
2016
|
61 |
C |
p. 858-867
|
article
|
| 15 |
Contents: Graphical Abstracts
|
|
|
2016
|
61 |
C |
p. iii-xxviii
|
article
|
| 16 |
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties
|
Dombrowski, Jannika
|
|
2016
|
61 |
C |
p. 318-328
|
article
|
| 17 |
Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” [Food Hydrocoll. 55C (2016) 155–162]
|
Wouters, Arno G.B.
|
|
2016
|
61 |
C |
p. 956-957
|
article
|
| 18 |
Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate
|
Li, Meng
|
|
2016
|
61 |
C |
p. 504-513
|
article
|
| 19 |
Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films
|
Ozer, Bahar Basak Peksen
|
|
2016
|
61 |
C |
p. 877-886
|
article
|
| 20 |
Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
|
Liu, Fuguo
|
|
2016
|
61 |
C |
p. 578-588
|
article
|
| 21 |
Development of tannic acid cross-linked hollow zein nanoparticles as potential oral delivery vehicles for curcumin
|
Hu, Siqi
|
|
2016
|
61 |
C |
p. 821-831
|
article
|
| 22 |
Editorial Board
|
|
|
2016
|
61 |
C |
p. IFC
|
article
|
| 23 |
Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation
|
Wang, Lili
|
|
2016
|
61 |
C |
p. 531-536
|
article
|
| 24 |
Effect of hydration on molecular dynamics and structure in chitosan films
|
Madeleine-Perdrillat, Claire
|
|
2016
|
61 |
C |
p. 57-65
|
article
|
| 25 |
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
|
Xu, Xingfeng
|
|
2016
|
61 |
C |
p. 251-260
|
article
|
| 26 |
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology
|
Caporaso, Nicola
|
|
2016
|
61 |
C |
p. 66-76
|
article
|
| 27 |
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
|
Díaz-Ramírez, Mayra
|
|
2016
|
61 |
C |
p. 633-639
|
article
|
| 28 |
Effects of fatty acids with different degree of unsaturation on properties of sweet potato starch-based films
|
Liu, Pengfei
|
|
2016
|
61 |
C |
p. 351-357
|
article
|
| 29 |
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex
|
Gomez-Estaca, J.
|
|
2016
|
61 |
C |
p. 155-162
|
article
|
| 30 |
Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility
|
Zhang, Zipei
|
|
2016
|
61 |
C |
p. 1-10
|
article
|
| 31 |
Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80
|
Tamnak, Sahar
|
|
2016
|
61 |
C |
p. 599-608
|
article
|
| 32 |
Enhanced water resistance properties of bacterial cellulose multilayer films by incorporating interlayers of electrospun zein fibers
|
Wan, Zhili
|
|
2016
|
61 |
C |
p. 269-276
|
article
|
| 33 |
Ethanol-induced whey protein gels as carriers for lutein droplets
|
Uzun, Suzan
|
|
2016
|
61 |
C |
p. 426-432
|
article
|
| 34 |
Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
|
Kyomugasho, Clare
|
|
2016
|
61 |
C |
p. 172-182
|
article
|
| 35 |
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
|
Hu, Ya-Qiong
|
|
2016
|
61 |
C |
p. 300-310
|
article
|
| 36 |
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
|
Bai, Long
|
|
2016
|
61 |
C |
p. 703-711
|
article
|
| 37 |
Formation mechanism of ovalbumin gel induced by alkali
|
Zhao, Yan
|
|
2016
|
61 |
C |
p. 390-398
|
article
|
| 38 |
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
|
Chang, Cuihua
|
|
2016
|
61 |
C |
p. 477-486
|
article
|
| 39 |
Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology
|
Ghumman, Atinder
|
|
2016
|
61 |
C |
p. 843-850
|
article
|
| 40 |
Gelatin based films capable of modifying its color against environmental pH changes
|
Musso, Yanina S.
|
|
2016
|
61 |
C |
p. 523-530
|
article
|
| 41 |
Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity
|
Yi, Jiang
|
|
2016
|
61 |
C |
p. 369-377
|
article
|
| 42 |
Heat-induced gelation of mixtures of whey protein isolate and sodium caseinate between pH 5.8 and pH 6.6
|
Nguyen, Bach T.
|
|
2016
|
61 |
C |
p. 433-441
|
article
|
| 43 |
Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams
|
Tanti, Rachel
|
|
2016
|
61 |
C |
p. 329-337
|
article
|
| 44 |
Improving functional properties of chitosan films as active food packaging by incorporating with propolis
|
Siripatrawan, Ubonrat
|
|
2016
|
61 |
C |
p. 695-702
|
article
|
| 45 |
Improving the barrier properties of thermoplastic corn starch-based films containing bacterial cellulose nanowhiskers by means of PHA electrospun coatings of interest in food packaging
|
Fabra, María José
|
|
2016
|
61 |
C |
p. 261-268
|
article
|
| 46 |
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
|
Chang, Yaoguang
|
|
2016
|
61 |
C |
p. 92-101
|
article
|
| 47 |
Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time
|
Laguna, L.
|
|
2016
|
61 |
C |
p. 286-299
|
article
|
| 48 |
Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
|
Chen, Shuo
|
|
2016
|
61 |
C |
p. 102-112
|
article
|
| 49 |
Interactions among macronutrients in wheat flour determine their enzymic susceptibility
|
Bhattarai, Rewati R.
|
|
2016
|
61 |
C |
p. 415-425
|
article
|
| 50 |
Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties
|
Fathi, Morteza
|
|
2016
|
61 |
C |
p. 946-955
|
article
|
| 51 |
In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics
|
Liu, Chengzhen
|
|
2016
|
61 |
C |
p. 344-350
|
article
|
| 52 |
Links between particle surface hardening and rehydration impairment during micellar casein powder storage
|
Burgain, Jennifer
|
|
2016
|
61 |
C |
p. 277-285
|
article
|
| 53 |
Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review
|
Comunian, Talita A.
|
|
2016
|
61 |
C |
p. 442-457
|
article
|
| 54 |
Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches
|
Wang, Kun
|
|
2016
|
61 |
C |
p. 567-577
|
article
|
| 55 |
Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of ice
|
Kamińska-Dwórznicka, Anna
|
|
2016
|
61 |
C |
p. 31-35
|
article
|
| 56 |
Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain
|
Homer, Stephen
|
|
2016
|
61 |
C |
p. 672-677
|
article
|
| 57 |
Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy
|
Duconseille, Anne
|
|
2016
|
61 |
C |
p. 496-503
|
article
|
| 58 |
Molecular characteristics, association and interfacial properties of gum Arabic harvested from both Acacia senegal and Acacia seyal
|
Gashua, I.B.
|
|
2016
|
61 |
C |
p. 514-522
|
article
|
| 59 |
Molecular migration of konjac glucomannan and gum Arabic phase separation and its application in oil-water interfaces
|
Jin, Weiping
|
|
2016
|
61 |
C |
p. 868-876
|
article
|
| 60 |
New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)
|
Vos, Bastiaan
|
|
2016
|
61 |
C |
p. 933-945
|
article
|
| 61 |
Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate
|
Al-Hanish, Ayah
|
|
2016
|
61 |
C |
p. 241-250
|
article
|
| 62 |
Novel antimicrobial zein film for controlled release of lauroyl arginate (LAE)
|
Kashiri, Mahboobeh
|
|
2016
|
61 |
C |
p. 547-554
|
article
|
| 63 |
Novel resveratrol delivery systems based on alginate-sucrose and alginate-chitosan microbeads containing liposomes
|
Balanč, Bojana
|
|
2016
|
61 |
C |
p. 832-842
|
article
|
| 64 |
Oil stabilization of natural peanut butter using food grade polymers
|
Tanti, Rachel
|
|
2016
|
61 |
C |
p. 399-408
|
article
|
| 65 |
On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles
|
Mikulcová, Veronika
|
|
2016
|
61 |
C |
p. 780-792
|
article
|
| 66 |
Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties
|
Xiong, Wenfei
|
|
2016
|
61 |
C |
p. 895-902
|
article
|
| 67 |
Particle tracking microrheology of the power-law viscoelasticity of xanthan solutions
|
Papagiannopoulos, Aristeidis
|
|
2016
|
61 |
C |
p. 201-210
|
article
|
| 68 |
Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs
|
Zhao, Luping
|
|
2016
|
61 |
C |
p. 685-694
|
article
|
| 69 |
Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content
|
Flores, Zoila
|
|
2016
|
61 |
C |
p. 851-857
|
article
|
| 70 |
Physicochemical characterization of starches from dry beans cultivated in Brazil
|
Demiate, Ivo Mottin
|
|
2016
|
61 |
C |
p. 812-820
|
article
|
| 71 |
Physico-chemical characterization of water-soluble pectic extracts from Rosa damascena, Calendula officinalis and Matricaria chamomilla wastes
|
Slavov, Anton
|
|
2016
|
61 |
C |
p. 469-476
|
article
|
| 72 |
Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions
|
Nejadmansouri, Maryam
|
|
2016
|
61 |
C |
p. 801-811
|
article
|
| 73 |
Physico-chemical properties improvement of soy protein isolate films through caffeic acid incorporation and tri-functional aziridine hybridization
|
Kang, Haijiao
|
|
2016
|
61 |
C |
p. 923-932
|
article
|
| 74 |
Polysaccharide solutions and gels: Isothermal dehydration study by dynamic calorimetric experiments with DSC
|
Gurian, E.
|
|
2016
|
61 |
C |
p. 163-171
|
article
|
| 75 |
Predicting sensory perceptions of thickened solutions based on rheological analysis
|
He, Qi
|
|
2016
|
61 |
C |
p. 221-232
|
article
|
| 76 |
Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions
|
Chen, Huanle
|
|
2016
|
61 |
C |
p. 662-671
|
article
|
| 77 |
Preparation of alginate microgels in a simple one step process via the Leeds Jet Homogenizer
|
Pravinata, Linda
|
|
2016
|
61 |
C |
p. 77-84
|
article
|
| 78 |
Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens
|
Fan, Xiaoxu
|
|
2016
|
61 |
C |
p. 183-190
|
article
|
| 79 |
Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins
|
Deleu, Lomme J.
|
|
2016
|
61 |
C |
p. 409-414
|
article
|
| 80 |
Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study
|
Razmkhah, Somayeh
|
|
2016
|
61 |
C |
p. 358-368
|
article
|
| 81 |
Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling
|
Shi, Miaomiao
|
|
2016
|
61 |
C |
p. 712-719
|
article
|
| 82 |
Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis
|
Tarhan, Ozgur
|
|
2016
|
61 |
C |
p. 211-220
|
article
|
| 83 |
Sesame protein based edible films: Development and characterization
|
Sharma, Loveleen
|
|
2016
|
61 |
C |
p. 139-147
|
article
|
| 84 |
Shear interfacial viscoelasticity of native and hydrophobically modified xanthan at oil/water interface
|
Roy, Audrey N.
|
|
2016
|
61 |
C |
p. 887-894
|
article
|
| 85 |
Spray-drying microencapsulation of CoQ10 in olive oil for enhanced water dispersion, stability and bioaccessibility: Influence of type of emulsifiers and/or wall materials
|
Zhao, Xiao-Han
|
|
2016
|
61 |
C |
p. 20-30
|
article
|
| 86 |
Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study
|
Gómez-Mascaraque, Laura G.
|
|
2016
|
61 |
C |
p. 128-138
|
article
|
| 87 |
Stability and physical properties of model macro- and nano/submicron emulsions containing fenugreek gum
|
Kaltsa, Olga
|
|
2016
|
61 |
C |
p. 625-632
|
article
|
| 88 |
Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage
|
Capitani, Marianela I.
|
|
2016
|
61 |
C |
p. 537-546
|
article
|
| 89 |
Stability of rice bran oil-in-water emulsions stabilized by pectin–zein complexes: Effect of composition and order of mixing
|
Piriyaprasarth, Suchada
|
|
2016
|
61 |
C |
p. 589-598
|
article
|
| 90 |
Starch/chitosan films reinforced with polydopamine modified MMT: Effects of dopamine concentration
|
Zhou, Min
|
|
2016
|
61 |
C |
p. 678-684
|
article
|
| 91 |
Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle
|
Huang, Jingjing
|
|
2016
|
61 |
C |
p. 48-56
|
article
|
| 92 |
Structural highlights of an antioxidative arabinogalactan protein of Lannea grandis gum that stabilizes β-lactoglobulin
|
Majee, Sujay Kumar
|
|
2016
|
61 |
C |
p. 720-729
|
article
|
| 93 |
Structural studies of the arabinogalactans in Mangifera indica L. fruit exudate
|
Nagel, Andreas
|
|
2016
|
61 |
C |
p. 555-566
|
article
|
| 94 |
The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching
|
Doblado-Maldonado, Andrés F.
|
|
2016
|
61 |
C |
p. 36-47
|
article
|
| 95 |
The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
|
Belović, Miona
|
|
2016
|
61 |
C |
p. 617-624
|
article
|
| 96 |
The microstructure and rheology of homogeneous and phase separated gelatine gels
|
Ersch, Carsten
|
|
2016
|
61 |
C |
p. 311-317
|
article
|
| 97 |
Thermal aggregation and gelation of soy globulin at neutral pH
|
Chen, Nannan
|
|
2016
|
61 |
C |
p. 740-746
|
article
|
| 98 |
Thermal study in the interactions of starches blends: Amaranth and achira
|
Fonseca-Florido, H.A.
|
|
2016
|
61 |
C |
p. 640-648
|
article
|
| 99 |
Thermoreversible gelation and scaling behavior of Ca2+-induced κ-carrageenan hydrogels
|
Liu, Sijun
|
|
2016
|
61 |
C |
p. 793-800
|
article
|
| 100 |
Three interval thixotropy test to determine structural regeneration of a glucomannan based hydrocolloid film at air/water interface: Interfacial, molecular, thermal and surface characterization
|
Yilmaz, Mustafa Tahsin
|
|
2016
|
61 |
C |
p. 458-468
|
article
|
| 101 |
Ultrasound assisted-viscosifying of kappa carrageenan without heating
|
Azizi, Rezvan
|
|
2016
|
61 |
C |
p. 85-91
|
article
|
| 102 |
Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions
|
Tastan, Özge
|
|
2016
|
61 |
C |
p. 756-771
|
article
|
| 103 |
Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams
|
Jarpa-Parra, M.
|
|
2016
|
61 |
C |
p. 903-913
|
article
|
| 104 |
V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization
|
Dries, D.M.
|
|
2016
|
61 |
C |
p. 649-661
|
article
|
| 105 |
Water/glycerol mixed solvent transportation behavior of mechanically constrained agarose gels
|
Kaneda, Isamu
|
|
2016
|
61 |
C |
p. 148-154
|
article
|
| 106 |
Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil
|
Liu, Xiao
|
|
2016
|
61 |
C |
p. 747-755
|
article
|
Journal description