| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A-, B- and C-type starch granules coexist in root tuber of sweet potato
|
Guo, Ke
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 2 |
Acid hydrolysis of corn starch genotypes. II. Impact on functional properties
|
Ulbrich, Marco
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 3 |
An edible oil packaging film with improved barrier properties and heat sealability from cassia gum incorporating carboxylated cellulose nano crystal whisker
|
Cao, Lele
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 4 |
Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins
|
Zhao, Di
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 5 |
Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds
|
Zhao, Yan
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 6 |
Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
|
Xiang, Xiao-le
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 7 |
Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles
|
Su, Jiaqi
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 8 |
Characterization of egg white gel microstructure and its relationship with pepsin diffusivity
|
Somaratne, Geeshani
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 9 |
Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides
|
Wei, Yue
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 10 |
Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility
|
Guo, Qing
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 11 |
Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes
|
Calle, Jehannara
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 13 |
Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters
|
Marchetti, L.
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 14 |
Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism
|
Wang, Lechuan
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 15 |
Effect of freezing and food additives on the rheological properties of egg yolk
|
Primacella, Monica
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 16 |
Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat
|
Liang, Feng
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 17 |
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
|
Li, Dan
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 18 |
Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties
|
Li, Xin
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 19 |
Evaluation of juice and milk “food models” fortified with oxyresveratrol and β-Cyclodextrin
|
Matencio, Adrián
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 20 |
Film-forming properties of guar gum, tara gum and locust bean gum
|
Liu, Fei
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 21 |
Fractionation of Acacia seyal gum by ion exchange chromatography
|
Apolinar-Valiente, Rafael
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 22 |
Graphical abstract TOC
|
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 23 |
Graphical abstract TOC
|
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 24 |
High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles
|
Xu, Yan-Teng
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 25 |
High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study
|
Qiu, Shuang
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 26 |
Impact of covalent or non-covalent bound epigallocatechin-3-gallate (EGCG) on assembly, physicochemical characteristics and digestion of ovotransferrin fibrils
|
Wei, Zihao
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 27 |
Improving the emulsification of soy β-conglycinin by alcohol-induced aggregation
|
Peng, Li-Ping
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 28 |
Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material
|
Zhang, Chen
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 29 |
Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro
|
Chen, Yu-Fan
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 30 |
In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy
|
Somaratne, Geeshani
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 31 |
Iron-rich chitosan-pectin colloidal microparticles laden with ora-pro-nobis (Pereskia aculeata Miller) extract
|
Maciel, Vinicius B.V.
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 32 |
l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin
|
Li, Linxian
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 33 |
Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts
|
Brito de Souza, Volnei
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 34 |
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
|
Sun, Xinyang
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 35 |
Modification of casein aggregate microstructures under frozen conditions: A study using tunable resistive pulse sensing
|
Fang, Bowen
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 36 |
Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin
|
Lopez-Sanchez, P.
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 37 |
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara
|
Yang, Tao
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 38 |
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging
|
Wu, Chunhua
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 39 |
Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density
|
Xiong, Wenfei
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 40 |
Preparation and characterization of novel edible matrices based on alginate and whey for oral delivery of iron
|
Durán, Emerson
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 41 |
Preparation of carbohydrate-based functional composite films incorporated with curcumin
|
Roy, Swarup
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 42 |
Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents
|
Liu, Xiao
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 43 |
Starch swelling behavior and texture development in stirred yogurt
|
Wong, Shen-Siung
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 44 |
Steric stabilization of phycobiliprotein loaded liposome through polyethylene glycol adsorbed cellulose nanocrystals and their impact on the gastrointestinal tract
|
Patel, Avinash Singh
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 45 |
Structural characterization and conformational properties of a polysaccharide isolated from Dendrobium nobile Lindl.
|
Zhang, Yi
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 46 |
Structural interplay and macroscopic aggregation of rice albumins after binding with heavy metal ions
|
Wang, Ren
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 47 |
Study on β-lactoglobulin microgels adsorption onto a hydrophobic solid surface by QCM-D
|
Zhang, Jinglin
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 48 |
The process of heat-induced gelation in Litopenaeus vannamei
|
Yang, Yan
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 49 |
The stabilization of food grade copper-chlorophyllin in low pH solutions through association with anionic polysaccharides
|
Selig, Michael J.
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 50 |
The 14th International Hydrocolloids Conference
|
Xie, Mingyong
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 51 |
Transparent and antimicrobial cellulose film from ginger nanofiber
|
Abral, Hairul
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 52 |
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation
|
Sabater, Carlos
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 53 |
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
|
Li, Ke
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 54 |
Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion
|
Su, Jiaqi
|
|
2020
|
98 |
C |
p.
|
artikel
|
| 55 |
Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: A proof-of-concept study for 3D printing applications
|
Ahmed, Jasim
|
|
2020
|
98 |
C |
p.
|
artikel
|
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