| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetylation degree, a key parameter modulating chitosan rheological, thermal and film-forming properties
|
Hamdi, Marwa
|
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87 |
C |
p. 48-60
|
artikel
|
| 2 |
Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria
|
Alehosseini, Ali
|
|
|
87 |
C |
p. 487-496
|
artikel
|
| 3 |
Air bubbles in calcium caseinate fibrous material enhances anisotropy
|
Wang, Zhaojun
|
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87 |
C |
p. 497-505
|
artikel
|
| 4 |
Antilisterial properties of PVOH-based films embedded with Lactococcus lactis subsp. lactis
|
Settier-Ramírez, Laura
|
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87 |
C |
p. 214-220
|
artikel
|
| 5 |
Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries
|
Falcó, Irene
|
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87 |
C |
p. 611-618
|
artikel
|
| 6 |
A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex
|
Liang, Tieqiang
|
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87 |
C |
p. 858-868
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artikel
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| 7 |
Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction
|
Krstonošić, Veljko
|
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87 |
C |
p. 108-118
|
artikel
|
| 8 |
Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation
|
Rodrigues da Cruz, Michele Cristina
|
|
|
87 |
C |
p. 71-82
|
artikel
|
| 9 |
Betanin loaded nanocarriers based on quinoa seed 11S globulin. Impact on the protein structure and antioxidant activity
|
Martínez, Jimena H.
|
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87 |
C |
p. 880-890
|
artikel
|
| 10 |
Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems
|
Anal, Anil Kumar
|
|
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87 |
C |
p. 691-702
|
artikel
|
| 11 |
Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage
|
Liu, Xiangyu
|
|
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87 |
C |
p. 772-782
|
artikel
|
| 12 |
Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil
|
Yang, Jian-Yuan
|
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87 |
C |
p. 644-652
|
artikel
|
| 13 |
Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction
|
Zhong, Lei
|
|
|
87 |
C |
p. 459-469
|
artikel
|
| 14 |
Characterization of active chitosan films as a vehicle of potassium sorbate or nisin antimicrobial agents
|
Remedio, Leandro Neodini
|
|
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87 |
C |
p. 830-838
|
artikel
|
| 15 |
Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development
|
Gómez-Estaca, Joaquín
|
|
|
87 |
C |
p. 960-969
|
artikel
|
| 16 |
Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin
|
López-Castejón, María Luisa
|
|
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87 |
C |
p. 382-393
|
artikel
|
| 17 |
Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions
|
Salvia-Trujillo, L.
|
|
|
87 |
C |
p. 119-128
|
artikel
|
| 18 |
Complexation of lysozyme with lambda carrageenan: Complex characterization and protein stability
|
Antonov, Yurij A.
|
|
|
87 |
C |
p. 519-529
|
artikel
|
| 19 |
Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions
|
Wang, Yongquan
|
|
|
87 |
C |
p. 129-141
|
artikel
|
| 20 |
Convenient one-step approach based on stimuli-responsive sol-gel transition properties to directly build chitosan-alginate core-shell beads
|
Qin, Chaoran
|
|
|
87 |
C |
p. 253-259
|
artikel
|
| 21 |
Corrigendum to "Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids" [Food Hydrocolloids 84C (2018) 173-180]
|
Jun-Xin Ong, Jane
|
|
|
87 |
C |
p. 977-978
|
artikel
|
| 22 |
Development and properties of new chitosan-based films plasticized with spermidine and/or glycerol
|
Sabbah, Mohammed
|
|
|
87 |
C |
p. 245-252
|
artikel
|
| 23 |
Diffusion and relaxation contributions in the release of vitamin B6 from a moving boundary of genipin crosslinked gelatin matrices
|
Teimouri, Shahla
|
|
|
87 |
C |
p. 839-846
|
artikel
|
| 24 |
3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response
|
Diañez, I.
|
|
|
87 |
C |
p. 321-330
|
artikel
|
| 25 |
Editorial Board
|
|
|
|
87 |
C |
p. ii
|
artikel
|
| 26 |
Effect of aging treatment on the physicochemical properties of collagen films
|
Shi, Donghui
|
|
|
87 |
C |
p. 436-447
|
artikel
|
| 27 |
Effect of concentration, temperature, pH, co-solutes on the rheological properties of Hyptis suaveolens L. mucilage dispersions
|
Pérez-Orozco, Juan Pablo
|
|
|
87 |
C |
p. 297-306
|
artikel
|
| 28 |
Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
|
Han, Aiyun
|
|
|
87 |
C |
p. 287-296
|
artikel
|
| 29 |
Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein
|
Alavi, Farhad
|
|
|
87 |
C |
p. 734-746
|
artikel
|
| 30 |
Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam
|
Dabestani, Mohsen
|
|
|
87 |
C |
p. 550-560
|
artikel
|
| 31 |
Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation
|
Ma, Tiezheng
|
|
|
87 |
C |
p. 637-643
|
artikel
|
| 32 |
Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters
|
Zhao, Yinyu
|
|
|
87 |
C |
p. 83-89
|
artikel
|
| 33 |
Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering
|
Eissa, Ahmed S.
|
|
|
87 |
C |
p. 97-100
|
artikel
|
| 34 |
Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
|
Liu, Suchen
|
|
|
87 |
C |
p. 943-951
|
artikel
|
| 35 |
Effect of soybean milk addition on the quality of frozen-cooked noodles
|
He, Lu-Dan
|
|
|
87 |
C |
p. 187-193
|
artikel
|
| 36 |
Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
|
Piccirilli, G.N.
|
|
|
87 |
C |
p. 221-228
|
artikel
|
| 37 |
Effects of acid hydrolysis on the physicochemical properties of pea starch and its film forming capacity
|
Zhang, Hui
|
|
|
87 |
C |
p. 173-179
|
artikel
|
| 38 |
Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel
|
Liu, Kang
|
|
|
87 |
C |
p. 629-636
|
artikel
|
| 39 |
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates
|
Ai, Minmin
|
|
|
87 |
C |
p. 933-942
|
artikel
|
| 40 |
Effects of in vitro saliva, gastric and intestinal digestion on the chemical properties, antioxidant activity of polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp
|
Zhu, Kexue
|
|
|
87 |
C |
p. 952-959
|
artikel
|
| 41 |
Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream
|
He, Wenmeng
|
|
|
87 |
C |
p. 679-690
|
artikel
|
| 42 |
Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions
|
Li, Yuanyuan
|
|
|
87 |
C |
p. 149-157
|
artikel
|
| 43 |
Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications
|
Alehosseini, Ali
|
|
|
87 |
C |
p. 758-771
|
artikel
|
| 44 |
Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
|
Di Giorgio, Luciana
|
|
|
87 |
C |
p. 891-901
|
artikel
|
| 45 |
Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils
|
Mohammadian, Mehdi
|
|
|
87 |
C |
p. 902-914
|
artikel
|
| 46 |
Extraction of proteins from two marine macroalgae, Ulva sp. and Gracilaria sp., for food application, and evaluating digestibility, amino acid composition and antioxidant properties of the protein concentrates
|
Kazir, Meital
|
|
|
87 |
C |
p. 194-203
|
artikel
|
| 47 |
Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin
|
Li, Hao
|
|
|
87 |
C |
p. 342-351
|
artikel
|
| 48 |
Fate of lutein-containing zein nanoparticles following simulated gastric and intestinal digestion
|
Cheng, Christopher J.
|
|
|
87 |
C |
p. 229-236
|
artikel
|
| 49 |
Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties
|
Burgos-Díaz, César
|
|
|
87 |
C |
p. 847-857
|
artikel
|
| 50 |
Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic
|
Busu, Nyasha M.
|
|
|
87 |
C |
p. 653-660
|
artikel
|
| 51 |
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
|
Muhoza, Bertrand
|
|
|
87 |
C |
p. 712-722
|
artikel
|
| 52 |
Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins
|
Yuan, Chao
|
|
|
87 |
C |
p. 158-164
|
artikel
|
| 53 |
Gel properties of xanthan containing a single repeating unit with saturated pyruvate produced by an engineered Xanthomonas campestris CGMCC 15155
|
Wu, Mengmeng
|
|
|
87 |
C |
p. 747-757
|
artikel
|
| 54 |
Graphical abstract TOC
|
|
|
|
87 |
C |
p. IBC
|
artikel
|
| 55 |
Graphical abstract TOC
|
|
|
|
87 |
C |
p. OBC
|
artikel
|
| 56 |
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
|
Aguilar, J.M.
|
|
|
87 |
C |
p. 142-148
|
artikel
|
| 57 |
High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
|
87 |
C |
p. 307-320
|
artikel
|
| 58 |
Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks
|
Lazaridou, Athina
|
|
|
87 |
C |
p. 561-569
|
artikel
|
| 59 |
Impact of gluten separation process and transglutaminase source on gluten based dough properties
|
Ceresino, Elaine Berger
|
|
|
87 |
C |
p. 661-669
|
artikel
|
| 60 |
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
|
Yi, Jianhua
|
|
|
87 |
C |
p. 20-28
|
artikel
|
| 61 |
Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels
|
Mantelet, Mathieu
|
|
|
87 |
C |
p. 506-518
|
artikel
|
| 62 |
Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties
|
Pei, Yaqiong
|
|
|
87 |
C |
p. 90-96
|
artikel
|
| 63 |
Improvement of fish protein films properties for food packaging through glow discharge plasma application
|
Romani, Viviane Patrícia
|
|
|
87 |
C |
p. 970-976
|
artikel
|
| 64 |
Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity
|
Chen, Ye-Bao
|
|
|
87 |
C |
p. 404-412
|
artikel
|
| 65 |
Influence of cellulose nanofibrils on the structural elements of ice cream
|
Velásquez-Cock, J.
|
|
|
87 |
C |
p. 204-213
|
artikel
|
| 66 |
Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH
|
Schong, Elise
|
|
|
87 |
C |
p. 477-486
|
artikel
|
| 67 |
Interaction of a bile salt (sodium taurocholate) with cationic (ε-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions
|
Lopez-Pena, Cynthia
|
|
|
87 |
C |
p. 352-359
|
artikel
|
| 68 |
Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis
|
Li, Yang
|
|
|
87 |
C |
p. 814-829
|
artikel
|
| 69 |
Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion
|
Jiang, Jiang
|
|
|
87 |
C |
p. 670-678
|
artikel
|
| 70 |
Investigation of ovotransferrin conformation and its complexation with sugar beet pectin
|
Wei, Zihao
|
|
|
87 |
C |
p. 448-458
|
artikel
|
| 71 |
Isolation and structural characterization of a polysaccharide derived from a local gum: Zedo (Amygdalus scoparia Spach)
|
Seyfi, Roxana
|
|
|
87 |
C |
p. 915-924
|
artikel
|
| 72 |
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
|
Liu, Zhenbin
|
|
|
87 |
C |
p. 413-424
|
artikel
|
| 73 |
Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality
|
Wang, Pei
|
|
|
87 |
C |
p. 570-581
|
artikel
|
| 74 |
Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion
|
Moussier, Marine
|
|
|
87 |
C |
p. 869-879
|
artikel
|
| 75 |
Nanoencapsulation of quercetin and curcumin in casein-based delivery systems
|
Ghayour, Nazanin
|
|
|
87 |
C |
p. 394-403
|
artikel
|
| 76 |
Neuroimmunoregulatory potential of seleno-polymannuronate derived from alginate in lipopolysaccharide-stimulated BV2 microglia
|
Bi, Decheng
|
|
|
87 |
C |
p. 925-932
|
artikel
|
| 77 |
Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
|
Campos, Débora A.
|
|
|
87 |
C |
p. 792-804
|
artikel
|
| 78 |
Optimization of in vitro carbohydrate digestion by mammalian mucosal α-glucosidases and its applications to hydrolyze the various sources of starches
|
Shin, Hansol
|
|
|
87 |
C |
p. 470-476
|
artikel
|
| 79 |
Oregano essential oil loaded soybean polysaccharide films: Effect of Pickering type immobilization on physical and antimicrobial properties
|
Liu, Qian-Ru
|
|
|
87 |
C |
p. 165-172
|
artikel
|
| 80 |
Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols
|
van der Sman, R.G.M.
|
|
|
87 |
C |
p. 360-370
|
artikel
|
| 81 |
pH-induced cold gelation of caseinglycomacropeptide emulsions
|
Morales, R.
|
|
|
87 |
C |
p. 805-813
|
artikel
|
| 82 |
Physicochemical and gel properties of agar extracted by enzyme and enzyme-assisted methods
|
Xiao, Qiong
|
|
|
87 |
C |
p. 530-540
|
artikel
|
| 83 |
Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides
|
Felisberto, Mária Herminia Ferrari
|
|
|
87 |
C |
p. 101-107
|
artikel
|
| 84 |
Preparation, characterization and controlled-release property of Fe3+ cross-linked hydrogels based on peach gum polysaccharide
|
Zhu, Kai
|
|
|
87 |
C |
p. 260-269
|
artikel
|
| 85 |
Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities
|
Jansen-Alves, Cristina
|
|
|
87 |
C |
p. 703-711
|
artikel
|
| 86 |
Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent
|
Abdelhedi, Ola
|
|
|
87 |
C |
p. 331-341
|
artikel
|
| 87 |
Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins
|
Ainis, William Nicholas
|
|
|
87 |
C |
p. 723-733
|
artikel
|
| 88 |
Rheological investigations of beta glucan functionality: Interactions with mucin
|
Yuan, Bo
|
|
|
87 |
C |
p. 180-186
|
artikel
|
| 89 |
Smoothness as a tactile percept: Correlating ‘oral’ tribology with sensory measurements
|
Upadhyay, Rituja
|
|
|
87 |
C |
p. 38-47
|
artikel
|
| 90 |
Solvent strength and biopolymer blending effects on physicochemical properties of zein-chitosan-polyvinyl alcohol composite films
|
Giteru, Stephen Gitonga
|
|
|
87 |
C |
p. 270-286
|
artikel
|
| 91 |
Stability enhancement efficiency of surface decoration on curcumin-loaded liposomes: Comparison of guar gum and its cationic counterpart
|
Pu, Chuanfen
|
|
|
87 |
C |
p. 29-37
|
artikel
|
| 92 |
Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state
|
Wang, Meng-Ping
|
|
|
87 |
C |
p. 619-628
|
artikel
|
| 93 |
Stimuli-responsive nanoparticles by thermal treatment of bovine serum albumin inside its complexes with chondroitin sulfate
|
Papagiannopoulos, Aristeidis
|
|
|
87 |
C |
p. 602-610
|
artikel
|
| 94 |
Storage stability of soy protein isolate films incorporated with mango kernel extract at different temperature
|
Maryam Adilah, Z.A.
|
|
|
87 |
C |
p. 541-549
|
artikel
|
| 95 |
Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application
|
Chevalier, Laura M.
|
|
|
87 |
C |
p. 61-70
|
artikel
|
| 96 |
Study on wettability, mechanical property and biocompatibility of electrospun gelatin/zein nanofibers cross-linked by glucose
|
Deng, Lingli
|
|
|
87 |
C |
p. 1-10
|
artikel
|
| 97 |
Sustained-release antimicrobial gelatin film: Effect of chia mucilage on physicochemical and antimicrobial properties
|
Luo, Minna
|
|
|
87 |
C |
p. 783-791
|
artikel
|
| 98 |
The antioxidant mechanism of Maillard reaction products in oil-in-water emulsion system
|
Shi, Yunqi
|
|
|
87 |
C |
p. 582-592
|
artikel
|
| 99 |
The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
|
Khemakhem, Maissa
|
|
|
87 |
C |
p. 11-19
|
artikel
|
| 100 |
The effect of sugars on agar fluid gels and the stabilisation of their foams
|
Ellis, A.L.
|
|
|
87 |
C |
p. 371-381
|
artikel
|
| 101 |
The mechanism of salt effects on starch gelatinization from a statistical thermodynamic perspective
|
Nicol, Thomas W.J.
|
|
|
87 |
C |
p. 593-601
|
artikel
|
| 102 |
The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures
|
Chen, Jie
|
|
|
87 |
C |
p. 425-435
|
artikel
|
| 103 |
Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions
|
Wandee, Yuree
|
|
|
87 |
C |
p. 237-244
|
artikel
|
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