| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator
|
Peyron, M.-A.
|
|
|
97 |
C |
p.
|
article
|
| 2 |
Adsorption kinetics and foaming properties of soluble microalgae fractions at the air/water interface
|
Buchmann, Leandro
|
|
|
97 |
C |
p.
|
article
|
| 3 |
Aesculus hippocastanum L. extract as a potential emulsion stabilizer
|
Jarzębski, Maciej
|
|
|
97 |
C |
p.
|
article
|
| 4 |
A new approach to develop biodegradable films based on thermoplastic pectin
|
Gouveia, Teresa I.A.
|
|
|
97 |
C |
p.
|
article
|
| 5 |
Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes
|
Rostami, MohammadReza
|
|
|
97 |
C |
p.
|
article
|
| 6 |
Assessment of the microstructural characteristics and the in vitro bioactive properties of sunflower oil-based emulsions stabilized by fava bean (vicia faba) protein
|
Felix, Manuel
|
|
|
97 |
C |
p.
|
article
|
| 7 |
Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion
|
Li, Qi
|
|
|
97 |
C |
p.
|
article
|
| 8 |
Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes
|
Fuhrmann, P.L.
|
|
|
97 |
C |
p.
|
article
|
| 9 |
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins
|
Tang, Yu
|
|
|
97 |
C |
p.
|
article
|
| 10 |
Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts
|
Di Cicco, Francesca
|
|
|
97 |
C |
p.
|
article
|
| 11 |
Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions
|
Sun, Gege
|
|
|
97 |
C |
p.
|
article
|
| 12 |
Cross-correlation analysis to quantify relative spatial distributions of fat and protein in super-resolution microscopy images of dairy gels
|
Glover, Zachary J.
|
|
|
97 |
C |
p.
|
article
|
| 13 |
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
|
Li, Fangfei
|
|
|
97 |
C |
p.
|
article
|
| 14 |
Development of edible films prepared by soy protein and the galactomannan fraction extracted from Gleditsia triacanthos (Fabaceae) seed
|
González, Agustín
|
|
|
97 |
C |
p.
|
article
|
| 15 |
Editorial Board
|
|
|
|
97 |
C |
p.
|
article
|
| 16 |
Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch
|
Lopez-Silva, Madai
|
|
|
97 |
C |
p.
|
article
|
| 17 |
Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces
|
Felix, Manuel
|
|
|
97 |
C |
p.
|
article
|
| 18 |
Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films
|
Wu, Hejun
|
|
|
97 |
C |
p.
|
article
|
| 19 |
Effect of emulsifier hydrophilic-lipophilic balance (HLB) on the release of thyme essential oil from chitosan films
|
Lian, Huan
|
|
|
97 |
C |
p.
|
article
|
| 20 |
Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
|
Gao, Yang
|
|
|
97 |
C |
p.
|
article
|
| 21 |
Effect of guest structure on amylose-guest inclusion complexation
|
Kong, Lingyan
|
|
|
97 |
C |
p.
|
article
|
| 22 |
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods
|
Zheng, Ting
|
|
|
97 |
C |
p.
|
article
|
| 23 |
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
|
Dai, Taotao
|
|
|
97 |
C |
p.
|
article
|
| 24 |
Effect of squalene as a glycerol substitute on morphological and barrier properties of golden carp (Probarbus Jullieni) skin gelatin film
|
Moula Ali, Ali Muhammed
|
|
|
97 |
C |
p.
|
article
|
| 25 |
Effects of gum karaya addition on the characteristics of loquat seed starch films containing oregano essential oil
|
Cao, Thi Luyen
|
|
|
97 |
C |
p.
|
article
|
| 26 |
Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast
|
Li, Yan
|
|
|
97 |
C |
p.
|
article
|
| 27 |
Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates
|
Li, Ting
|
|
|
97 |
C |
p.
|
article
|
| 28 |
Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes
|
Xiao, Zuobing
|
|
|
97 |
C |
p.
|
article
|
| 29 |
Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels
|
Biao, Yuan
|
|
|
97 |
C |
p.
|
article
|
| 30 |
Extraction, gelation and microstructure of Bambara groundnut vicilins
|
Diedericks, Claudine F.
|
|
|
97 |
C |
p.
|
article
|
| 31 |
Fine molecular structure and its effects on physicochemical properties of starches in potatoes grown in two locations
|
Ahmed, Sulaiman
|
|
|
97 |
C |
p.
|
article
|
| 32 |
Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH
|
Teklehaimanot, Welday Hailu
|
|
|
97 |
C |
p.
|
article
|
| 33 |
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
|
Muhoza, Bertrand
|
|
|
97 |
C |
p.
|
article
|
| 34 |
Gelation properties of calcium-inulin gels
|
Bengoechea, Carlos
|
|
|
97 |
C |
p.
|
article
|
| 35 |
Graphical abstract TOC
|
|
|
|
97 |
C |
p.
|
article
|
| 36 |
Graphical abstract TOC
|
|
|
|
97 |
C |
p.
|
article
|
| 37 |
Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
|
Guardianelli, Luciano M.
|
|
|
97 |
C |
p.
|
article
|
| 38 |
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels
|
Ashkar, Areen
|
|
|
97 |
C |
p.
|
article
|
| 39 |
Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch
|
Chen, Long
|
|
|
97 |
C |
p.
|
article
|
| 40 |
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films
|
Kchaou, Hela
|
|
|
97 |
C |
p.
|
article
|
| 41 |
Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions
|
Pępczyńska, Marzena
|
|
|
97 |
C |
p.
|
article
|
| 42 |
Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation
|
Rodsamran, Pattrathip
|
|
|
97 |
C |
p.
|
article
|
| 43 |
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
|
Alves, Alane Cangani
|
|
|
97 |
C |
p.
|
article
|
| 44 |
Modification of ovotransferrin by Maillard reaction: Consequences for structure, fibrillation and emulsifying property of fibrils
|
Wei, Zihao
|
|
|
97 |
C |
p.
|
article
|
| 45 |
Moisture diffusivity in concentrated and dry protein-carbohydrate films
|
Siemons, I.
|
|
|
97 |
C |
p.
|
article
|
| 46 |
Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention
|
Pereira, Gustavo Araujo
|
|
|
97 |
C |
p.
|
article
|
| 47 |
Nanocomposite films with silver nanoparticles synthesized in situ: Effect of corn starch content
|
Ortega, Florencia
|
|
|
97 |
C |
p.
|
article
|
| 48 |
Phenolic compounds mediate aggregation of water-soluble polysaccharides and change their rheological properties: Effect of different phenolic compounds
|
Tudorache, Mihaela
|
|
|
97 |
C |
p.
|
article
|
| 49 |
Physical and morphological properties of hydroxypropyl methylcellulose films with curcumin polymorphs
|
Nascimento da Silva, Milena
|
|
|
97 |
C |
p.
|
article
|
| 50 |
Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes
|
Zheng, Zhaojun
|
|
|
97 |
C |
p.
|
article
|
| 51 |
Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis
|
Urbizo-Reyes, Uriel
|
|
|
97 |
C |
p.
|
article
|
| 52 |
Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength
|
Xiong, Wenfei
|
|
|
97 |
C |
p.
|
article
|
| 53 |
Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
|
Zhang, Mengqi
|
|
|
97 |
C |
p.
|
article
|
| 54 |
Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production
|
Ayetigbo, Oluwatoyin
|
|
|
97 |
C |
p.
|
article
|
| 55 |
Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding
|
Nilsuwan, Krisana
|
|
|
97 |
C |
p.
|
article
|
| 56 |
Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder
|
Gasparre, Nicola
|
|
|
97 |
C |
p.
|
article
|
| 57 |
Shear induced molecular changes of exopolysaccharides from lactic acid bacteria
|
Nachtigall, Carsten
|
|
|
97 |
C |
p.
|
article
|
| 58 |
Soybean oil refinery effluent treatment and its utilization for bacterial cellulose production by Gluconacetobacter xylinus
|
Qiao, Nan
|
|
|
97 |
C |
p.
|
article
|
| 59 |
Soymilk gelation: The determinant roles of incubation time and gelation rate
|
Wang, Ruican
|
|
|
97 |
C |
p.
|
article
|
| 60 |
Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber
|
Huang, Lihua
|
|
|
97 |
C |
p.
|
article
|
| 61 |
Starch-menthol inclusion complex: Structure and release kinetics
|
Shi, Linfan
|
|
|
97 |
C |
p.
|
article
|
| 62 |
Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions
|
Zhang, Xingzhong
|
|
|
97 |
C |
p.
|
article
|
| 63 |
Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D)
|
Glumac, Miodrag
|
|
|
97 |
C |
p.
|
article
|
| 64 |
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
|
Hinderink, Emma B.A.
|
|
|
97 |
C |
p.
|
article
|
| 65 |
The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
|
Nigen, Michaël
|
|
|
97 |
C |
p.
|
article
|
| 66 |
The influence of charge on the multiple thermal transitions observed in xanthan
|
Abbaszadeh, A.H.
|
|
|
97 |
C |
p.
|
article
|
| 67 |
The influence of protein/phospholipid ratio on the physicochemical and interfacial properties of biomimetic milk fat globules
|
Chen, Min
|
|
|
97 |
C |
p.
|
article
|
| 68 |
The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C
|
Jamróz, Ewelina
|
|
|
97 |
C |
p.
|
article
|
Journal description