| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
|
Ju, Mengnan
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 2 |
Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and Thymus vulgaris as a preservative in bread
|
Gonçalves da Rosa, Cleonice
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 3 |
Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions
|
Koh, Jeewon
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 4 |
Biodegradable biopolymer network structures to create delayed burst digestive release of encapsulated lipids
|
Dekkers, B.L.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 5 |
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene
|
Gu, Meidong
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 6 |
Characterization of mechanical and barrier properties of bacterial cellulose, glycerol and polyvinyl alcohol (PVOH) composite films with eco-friendly UV-protective properties
|
Cazón, Patricia
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 7 |
Characterization of ribose-induced crosslinking extension in gelatin films
|
Stevenson, Mallory
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 8 |
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
|
Chen, Shuai
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 9 |
Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam
|
Zhan, Fuchao
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 10 |
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil
|
Almasi, Hadi
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 11 |
Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production
|
Tran, Thuy T.B.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 12 |
Differences in starch structure, thermal properties, and texture characteristics of rice from main stem and tiller panicles
|
Wang, Wenting
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 13 |
Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides
|
Wang, Shengnan
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 14 |
Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions
|
Ning, Fangjian
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 16 |
Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels
|
Xiao, Yuehuan
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 17 |
Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance
|
Chang, Cuihua
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 18 |
Effect of sodium carbonate on the rehydration of milk protein isolate powder
|
Wu, Shaozong
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 19 |
Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten
|
Zhao, Xiaohui
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 20 |
Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions
|
Ren, Yanming
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 21 |
Effects of sucrose addition on the rheology and structure of iota-carrageenan
|
Yang, Dongying
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 22 |
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
|
Moreno, Helena M.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 23 |
Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging
|
Deng, Ruoxuan
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 24 |
Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition
|
Alavi, Farhad
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 25 |
Freeze drying and rehydration of alginate fluid gels
|
Smaniotto, F.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 26 |
Generality and specificity of the binding behaviour of lysozyme with pectin varying in local charge density and overall charge
|
Antonov, Yurij A.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 27 |
Graphical abstract TOC
|
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 28 |
Graphical abstract TOC
|
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 29 |
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure
|
Zhang, Jinchuang
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 30 |
Inclusion of tributyrin during enzymatic synthesis of cyclodextrins by β-cyclodextrin glycosyltransferase from Bacillus circulans
|
Li, Zexi
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 31 |
Influence of hot-air drying and freeze-drying on functional, rheological, structural and dielectric properties of green banana flour and dispersions
|
Ahmed, Jasim
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 32 |
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
|
Pan, Yi
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 33 |
Interactions between ascorbic acid and water soluble polysaccharide from the seeds of Plantago asiatica L.: Effects on polysaccharide physicochemical properties and stability
|
Li, Ou-Ye
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 34 |
In vitro digestion and stability under environmental stresses of ovotransferrin nanofibrils
|
Wei, Zihao
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 35 |
Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers
|
Bellesi, Fernando A.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 36 |
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide
|
Wang, Chenying
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 37 |
Novel emulsifiers from olive mill compost
|
Koliastasi, Aikaterini
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 38 |
Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties
|
Sara, Albe Slabi
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 39 |
Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran
|
Jia, Mengyun
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 40 |
Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)
|
Batista, Rayssa Dias
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 41 |
Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength
|
Du Le, Hoang
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 42 |
Preparation of starch-lipid complex by ultrasonication and its film forming capacity
|
Kang, Xuemin
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 43 |
Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action
|
Cao, Zhenyu
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 44 |
Quality characteristics of fried fish crackers packaged in gelatin bags: Effect of squalene and storage time
|
Moula Ali, Ali Muhammed
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 45 |
Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application
|
Niu, Ben
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 46 |
Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
|
Espert, M.
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 47 |
Role of lysophospholipids on the interfacial and liquid film properties of enzymatically modified egg yolk solutions
|
Gazolu-Rusanova, Dilek
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 48 |
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
|
Chen, Hongqiang
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 49 |
The intestine-responsive lysozyme nanoparticles-in-oxidized starch microgels with mucoadhesive and penetrating properties for improved epithelium absorption of quercetin
|
Li, Dan
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 50 |
The loosening effect of tea polyphenol on the structure of octenyl succinic anhydride modified waxy maize starch
|
Wang, Xiaojie
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 51 |
The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan
|
Tai, Kedong
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 52 |
Ultrasonic encapsulation of cinnamon flavor to impart heat stability for baking applications
|
Gong, Curtis
|
|
2020
|
99 |
C |
p.
|
artikel
|
| 53 |
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions
|
Kornet, Cornelis
|
|
2020
|
99 |
C |
p.
|
artikel
|
Tijdschrift beschrijving