| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Active gum karaya/Cloisite Na+ nanocomposite films containing cinnamaldehyde
|
Cao, Thi Luyen
|
|
2019
|
89 |
C |
p. 453-460
|
article
|
| 2 |
Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat
|
Souza, Victor Gomes Lauriano
|
|
2019
|
89 |
C |
p. 241-252
|
article
|
| 3 |
Alteration of the structural properties of inulin gels
|
Beccard, Steffen
|
|
2019
|
89 |
C |
p. 302-310
|
article
|
| 4 |
Antioxidant peptide-loaded electrospun chitosan/poly(vinyl alcohol) nanofibrous mat intended for food biopackaging purposes
|
Hosseini, Seyed Fakhreddin
|
|
2019
|
89 |
C |
p. 637-648
|
article
|
| 5 |
Assembly of iron-bound ovotransferrin amyloid fibrils
|
Wei, Zihao
|
|
2019
|
89 |
C |
p. 579-589
|
article
|
| 6 |
Bioactive composite films with chitosan and carotenoproteins extract from blue crab shells: Biological potential and structural, thermal, and mechanical characterization
|
Hamdi, Marwa
|
|
2019
|
89 |
C |
p. 802-812
|
article
|
| 7 |
Biocompatible polymeric nanoparticles with exceptional gastrointestinal stability as oral delivery vehicles for lipophilic bioactives
|
Hu, Qiaobin
|
|
2019
|
89 |
C |
p. 386-395
|
article
|
| 8 |
Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.
|
Chentir, Imene
|
|
2019
|
89 |
C |
p. 715-725
|
article
|
| 9 |
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
|
Yang, Yuan
|
|
2019
|
89 |
C |
p. 131-142
|
article
|
| 10 |
Characterization of agar from Gracilaria tikvahiae cultivated for nutrient bioextraction in open water farms
|
Rocha, Cristina M.R.
|
|
2019
|
89 |
C |
p. 260-271
|
article
|
| 11 |
Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions
|
Herniou--Julien, Clémence
|
|
2019
|
89 |
C |
p. 67-79
|
article
|
| 12 |
Characterization of dextrans produced by Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411
|
Llamas-Arriba, María Goretti
|
|
2019
|
89 |
C |
p. 613-622
|
article
|
| 13 |
Characterization of edible coatings based on ripe “Prata” banana peel flour
|
Arquelau, Priscila Borges de Faria
|
|
2019
|
89 |
C |
p. 570-578
|
article
|
| 14 |
Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration
|
Pi, Fang
|
|
2019
|
89 |
C |
p. 792-801
|
article
|
| 15 |
Co-aggregation of ovotransferrin and lysozyme
|
Iwashita, Kazuki
|
|
2019
|
89 |
C |
p. 416-424
|
article
|
| 16 |
Coarse-grained models for diffusion in oil-filled hydrogel microbeads
|
Sagis, Leonard.M.C.
|
|
2019
|
89 |
C |
p. 294-301
|
article
|
| 17 |
Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin
|
Pancerz, Michał
|
|
2019
|
89 |
C |
p. 406-415
|
article
|
| 18 |
Colloid chemistry approach to understand the storage stability of fermented carrot juice
|
Wan, Yu-Jun
|
|
2019
|
89 |
C |
p. 623-630
|
article
|
| 19 |
Combined spectroscopic, molecular docking and quantum mechanics study of β-casein and ferulic acid interactions following UHT-like treatment
|
Condict, Lloyd
|
|
2019
|
89 |
C |
p. 351-359
|
article
|
| 20 |
Combined speed and duration of milling affect the physicochemical properties of rice flour
|
Qiu, Chen
|
|
2019
|
89 |
C |
p. 188-195
|
article
|
| 21 |
Comprehensive investigation and comparison of surface microstructure of fractionated potato starches
|
Chen, Long
|
|
2019
|
89 |
C |
p. 11-19
|
article
|
| 22 |
Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin
|
Li, Shiyi
|
|
2019
|
89 |
C |
p. 330-336
|
article
|
| 23 |
Controlled release of ascorbic acid from genipin-crosslinked gelatin matrices under moving boundary conditions
|
Whitehead, Felicity A.
|
|
2019
|
89 |
C |
p. 171-179
|
article
|
| 24 |
Design and synthesis of modified and resistant starch-based oil-in-water emulsions
|
Jain, Surangna
|
|
2019
|
89 |
C |
p. 153-162
|
article
|
| 25 |
Development and characterization of grey triggerfish gelatin/agar bilayer and blend films containing vine leaves bioactive compounds
|
Jridi, Mourad
|
|
2019
|
89 |
C |
p. 370-378
|
article
|
| 26 |
Development of food packaging bioactive aerogels through the valorization of Gelidium sesquipedale seaweed
|
de Oliveira, Jean Paulo
|
|
2019
|
89 |
C |
p. 337-350
|
article
|
| 27 |
Development study of pectin/Surelease® solid microparticles for the delivery of L-alanyl-L-glutamine dipeptide
|
Nova, Mônica Villa
|
|
2019
|
89 |
C |
p. 921-932
|
article
|
| 28 |
Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase
|
Li, Yang
|
|
2019
|
89 |
C |
p. 534-541
|
article
|
| 29 |
Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles
|
Wei, Zihao
|
|
2019
|
89 |
C |
p. 590-601
|
article
|
| 30 |
Editorial Board
|
|
|
2019
|
89 |
C |
p. ii
|
article
|
| 31 |
Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid
|
Zhang, Xin
|
|
2019
|
89 |
C |
p. 1-10
|
article
|
| 32 |
Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan
|
Sun, Tao
|
|
2019
|
89 |
C |
p. 90-94
|
article
|
| 33 |
Effect of moderate electric field on the properties of gelatin capsule residue-based films
|
Iahnke, Aline Oliveira e Silva
|
|
2019
|
89 |
C |
p. 29-35
|
article
|
| 34 |
Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging
|
Hanani, Z.A. Nur
|
|
2019
|
89 |
C |
p. 253-259
|
article
|
| 35 |
Effect of simulated gastrointestinal digestion in vitro on the antioxidant activity, molecular weight and microstructure of polysaccharides from a tropical sea cucumber (Holothuria leucospilota)
|
Yuan, Yiqiong
|
|
2019
|
89 |
C |
p. 735-741
|
article
|
| 36 |
Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches
|
Liu, Dan
|
|
2019
|
89 |
C |
p. 443-452
|
article
|
| 37 |
Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels
|
Cheng, Yu
|
|
2019
|
89 |
C |
p. 434-442
|
article
|
| 38 |
Effects of condensed vs hydrolysable tannins on gluten film strength and stability
|
Girard, Audrey L.
|
|
2019
|
89 |
C |
p. 36-43
|
article
|
| 39 |
Effects of konjac glucomannan on pasting and rheological properties of corn starch
|
Ma, Shuping
|
|
2019
|
89 |
C |
p. 234-240
|
article
|
| 40 |
Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus)
|
Liu, Jianhua
|
|
2019
|
89 |
C |
p. 668-673
|
article
|
| 41 |
Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
|
Saari, Hisfazilah
|
|
2019
|
89 |
C |
p. 844-855
|
article
|
| 42 |
Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus
|
Moritaka, Hatsue
|
|
2019
|
89 |
C |
p. 892-900
|
article
|
| 43 |
Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri)
|
Wu, Di
|
|
2019
|
89 |
C |
p. 707-714
|
article
|
| 44 |
Emulsifying properties of hemp proteins: Effect of isolation technique
|
Dapčević-Hadnađev, Tamara
|
|
2019
|
89 |
C |
p. 912-920
|
article
|
| 45 |
Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
|
Fu, Dongwen
|
|
2019
|
89 |
C |
p. 80-89
|
article
|
| 46 |
Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying
|
Tavares, Loleny
|
|
2019
|
89 |
C |
p. 360-369
|
article
|
| 47 |
Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin
|
Xu, Xingfeng
|
|
2019
|
89 |
C |
p. 396-405
|
article
|
| 48 |
Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid
|
Reddy, Chagam Koteswara
|
|
2019
|
89 |
C |
p. 856-863
|
article
|
| 49 |
Establishing the biopolymer ratio of whey protein–pectin complexes before and after thermal stabilisation
|
Protte, Kristin
|
|
2019
|
89 |
C |
p. 554-562
|
article
|
| 50 |
Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate
|
Gharehbeglou, Pouria
|
|
2019
|
89 |
C |
p. 44-55
|
article
|
| 51 |
Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery
|
Xie, Hujun
|
|
2019
|
89 |
C |
p. 111-121
|
article
|
| 52 |
Fish gelatin monolayer and bilayer films incorporated with epigallocatechin gallate: Properties and their use as pouches for storage of chicken skin oil
|
Nilsuwan, Krisana
|
|
2019
|
89 |
C |
p. 783-791
|
article
|
| 53 |
Graphical abstract TOC
|
|
|
2019
|
89 |
C |
p. IBC
|
article
|
| 54 |
Graphical abstract TOC
|
|
|
2019
|
89 |
C |
p. OBC
|
article
|
| 55 |
Hydrogen-bonding interactions and compostability of bionanocomposite films prepared from corn starch and nano-fillers with and without added Jamaica flower extract
|
Gutiérrez, Tomy J.
|
|
2019
|
89 |
C |
p. 283-293
|
article
|
| 56 |
Hydrophobin-stabilized nanoemulsion produced by a low-energy emulsification process: A promising carrier for nutraceuticals
|
Oliveira, Christian Melo
|
|
2019
|
89 |
C |
p. 749-757
|
article
|
| 57 |
Immobilization of pectinases into calcium alginate microspheres for fruit juice application
|
Deng, Ziyu
|
|
2019
|
89 |
C |
p. 691-699
|
article
|
| 58 |
Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks
|
Yuliarti, Oni
|
|
2019
|
89 |
C |
p. 216-223
|
article
|
| 59 |
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels
|
Kastner, H.
|
|
2019
|
89 |
C |
p. 207-215
|
article
|
| 60 |
Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel
|
Ullah, Ikram
|
|
2019
|
89 |
C |
p. 512-522
|
article
|
| 61 |
Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions
|
Gómez-Luría, D.
|
|
2019
|
89 |
C |
p. 726-734
|
article
|
| 62 |
Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels
|
Niu, Yuge
|
|
2019
|
89 |
C |
p. 95-99
|
article
|
| 63 |
Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels
|
Feng, Liping
|
|
2019
|
89 |
C |
p. 813-820
|
article
|
| 64 |
l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water
|
Zhu, Xiaoxu
|
|
2019
|
89 |
C |
p. 492-502
|
article
|
| 65 |
Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein
|
Yi, Xiangzhou
|
|
2019
|
89 |
C |
p. 602-612
|
article
|
| 66 |
Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions
|
Righi da Rosa, Jéssica
|
|
2019
|
89 |
C |
p. 742-748
|
article
|
| 67 |
Modelling of phase separation of alginate-carrageenan gels based on rheology
|
Wurm, Florian
|
|
2019
|
89 |
C |
p. 765-772
|
article
|
| 68 |
Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking
|
Dang, Tem Thi
|
|
2019
|
89 |
C |
p. 773-782
|
article
|
| 69 |
Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
|
Chi, Chengdeng
|
|
2019
|
89 |
C |
p. 821-828
|
article
|
| 70 |
Multi-scale structure, pasting and digestibility of adlay (Coixlachryma-jobi L.) seed starch
|
Chen, Jicheng
|
|
2019
|
89 |
C |
p. 885-891
|
article
|
| 71 |
Novel composite films from regenerated cellulose-glycerol-polyvinyl alcohol: Mechanical and barrier properties
|
Cazón, Patricia
|
|
2019
|
89 |
C |
p. 481-491
|
article
|
| 72 |
Novel, multifunctional mucilage composite films incorporated with cellulose nanofibers
|
Mujtaba, Muhammad
|
|
2019
|
89 |
C |
p. 20-28
|
article
|
| 73 |
Oleogelating properties of ethylcellulose in oil-in-water emulsions: The impact of emulsification methods studied by 13C MAS NMR, surface tension and micropipette manipulation studies
|
Munk, Merete B.
|
|
2019
|
89 |
C |
p. 700-706
|
article
|
| 74 |
Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese
|
Ortiz de Elguea-Culebras, Gonzalo
|
|
2019
|
89 |
C |
p. 272-282
|
article
|
| 75 |
Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids
|
Torres, Ophelie
|
|
2019
|
89 |
C |
p. 523-533
|
article
|
| 76 |
Physical and emulsifying properties of OSA-corn dextrin with various manufacturing methods
|
Han, Jung-Ah
|
|
2019
|
89 |
C |
p. 563-569
|
article
|
| 77 |
Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds
|
Zabot, Giovani L.
|
|
2019
|
89 |
C |
p. 321-329
|
article
|
| 78 |
Polysaccharide from natural Cordyceps sinensis ameliorated intestinal injury and enhanced antioxidant activity in immunosuppressed mice
|
Chen, Shuping
|
|
2019
|
89 |
C |
p. 661-667
|
article
|
| 79 |
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
|
Wang, Xingchi
|
|
2019
|
89 |
C |
p. 56-66
|
article
|
| 80 |
Preparation and characterization of konjac glucomannan-based bionanocomposite film for active food packaging
|
Wu, Chunhua
|
|
2019
|
89 |
C |
p. 682-690
|
article
|
| 81 |
Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products
|
González, Agustín
|
|
2019
|
89 |
C |
p. 758-764
|
article
|
| 82 |
Preparation of physically modified oat starch with different sonication treatments
|
Falsafi, Seid Reza
|
|
2019
|
89 |
C |
p. 311-320
|
article
|
| 83 |
Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality
|
Ballester-Sánchez, J.
|
|
2019
|
89 |
C |
p. 837-843
|
article
|
| 84 |
Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum
|
Apolinar-Valiente, Rafael
|
|
2019
|
89 |
C |
p. 864-873
|
article
|
| 85 |
Recyclable enzymatic recovery of pectin and punicalagin rich phenolics from waste pomegranate peels using magnetic nanobiocatalyst
|
Talekar, Sachin
|
|
2019
|
89 |
C |
p. 468-480
|
article
|
| 86 |
Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage
|
Soukoulis, Christos
|
|
2019
|
89 |
C |
p. 542-553
|
article
|
| 87 |
Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels
|
Li, Shuanghong
|
|
2019
|
89 |
C |
p. 901-911
|
article
|
| 88 |
Rheology and microstructure of mixtures of iota and kappa-carrageenan
|
Bui, Viet T.N.T.
|
|
2019
|
89 |
C |
p. 180-187
|
article
|
| 89 |
Separation and characterization of linear glucans debranched from normal corn, potato and sweet potato starches
|
Lu, Hao
|
|
2019
|
89 |
C |
p. 196-206
|
article
|
| 90 |
Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent
|
Musso, Yanina S.
|
|
2019
|
89 |
C |
p. 674-681
|
article
|
| 91 |
Stability, microstructure, and digestibility of whey protein isolate – Tremella fuciformis polysaccharide complexes
|
Hu, Jing
|
|
2019
|
89 |
C |
p. 379-385
|
article
|
| 92 |
Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes
|
Guo, Ke
|
|
2019
|
89 |
C |
p. 829-836
|
article
|
| 93 |
Studies on O-acetyl-glucomannans from Amorphophallus species: Comparison of physicochemical properties and primary structures
|
Shi, Xiao-Dan
|
|
2019
|
89 |
C |
p. 503-511
|
article
|
| 94 |
Surface engineered bacteria as Pickering stabilizers for foams and emulsions
|
Jiang, Xiaoyi
|
|
2019
|
89 |
C |
p. 224-233
|
article
|
| 95 |
Synergistic and competitive effects of monoglycerides on the encapsulation and interfacial shear rheological behavior of soy proteins
|
Li, Weiwei
|
|
2019
|
89 |
C |
p. 631-636
|
article
|
| 96 |
Tea polyphenols bind serum albumins:A potential application for polyphenol delivery
|
Chanphai, P.
|
|
2019
|
89 |
C |
p. 461-467
|
article
|
| 97 |
The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties
|
Matia-Merino, Lara
|
|
2019
|
89 |
C |
p. 122-130
|
article
|
| 98 |
The influence of β-casein glycation on its interaction with natural and synthetic polyelectrolytes
|
Sofronova, Alina
|
|
2019
|
89 |
C |
p. 425-433
|
article
|
| 99 |
The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11
|
Fan, Liyuan
|
|
2019
|
89 |
C |
p. 100-110
|
article
|
| 100 |
The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles
|
Boostani, Sareh
|
|
2019
|
89 |
C |
p. 649-660
|
article
|
| 101 |
Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids
|
Zhu, Yang
|
|
2019
|
89 |
C |
p. 874-884
|
article
|
| 102 |
Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles
|
Zou, Yuan
|
|
2019
|
89 |
C |
p. 163-170
|
article
|
| 103 |
Which plasticizer is suitable for films based on babassu starch isolated by different methods?
|
Maniglia, Bianca C.
|
|
2019
|
89 |
C |
p. 143-152
|
article
|
Journal description