Food Hydrocolloids

Article	Citations
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract	261
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion	189
Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract	185
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness	184
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications	182
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film	180
Transparent and antimicrobial cellulose film from ginger nanofiber	178
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil	165
Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties	165
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability	164
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films	163
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils	159
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion	156
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification	155
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles	153
A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment	153
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior	147
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel	146
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging	145
Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol	145
Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films	143
Preparation of carbohydrate-based functional composite films incorporated with curcumin	137
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring	136
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	136
Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion	131

Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging	130
Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion	129
Chitosan for food packaging: Recent advances in active and intelligent films	128
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	127
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions	126
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	125
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films	125
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	124
Advances in the plant protein extraction: Mechanism and recommendations	119
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food	118
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles	118
Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes	116
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions	116
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction	116
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers	115
Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles	113
Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch	112
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates	110
Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method	109
Polymer blending effects on the physicochemical and structural features of the chitosan/poly(vinyl alcohol)/fish gelatin ternary biodegradable films	108
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles	107
Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization	106
Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties	101
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic	100
Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles	100
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	100
Chitosan-coated zein nanoparticles for oral delivery of resveratrol: Formation, characterization, stability, mucoadhesive properties and antioxidant activity	100
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein	99
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method	99
Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry	98
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion	97
Agar-based antioxidant composite films incorporated with melanin nanoparticles	97
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications	96
Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates	95
Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions	95
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies	95
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction	94
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	94
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review	93
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation	93
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application	93
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation	92
Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection	92
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?	91
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	91
Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression	90
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength	90
The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide	90
An active packaging film based on yam starch with eugenol and its application for pork preservation	89
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging	89

Food-grade Pickering emulsions stabilized by ovotransferrin fibrils	89
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil	89
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules	89
Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides	88
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction	88
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	87
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	87
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions	87
Bacterial cellulose as a biodegradable food packaging material: A review	87
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions	87
Effects of sucrose addition on the rheology and structure of iota-carrageenan	86
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment	85
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions	84
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs	84
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	84
Bioactive agar-based functional composite film incorporated with copper sulfide nanoparticles	84
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	84
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara	83
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	83
The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan	83
Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packag	82
Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts	82
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics	81
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation	81
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	81
Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques	81
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	81
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation	81
Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities	81
Designing hydrocolloid based food-ink formulations for extrusion 3D printing	80
Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene	80
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel	80
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure	79
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks	79
High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles	79
The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C	78
Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin	78
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	77
Effect of oxidized chitin nanocrystals and curcumin into chitosan films for seafood freshness monitoring	77
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis	77
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms	76
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion	76
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	75
Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice	75
Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides	75
Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application	75
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	75
Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed	75
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken	74
Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength	74
Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber	74
Emulsion stability of sugar beet pectin increased by genipin crosslinking	74
Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property	73
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract	73
Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques	72
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara	71
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	71
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	71
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose	71
Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application	70
Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation	70
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic	70
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour	70
Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property	70
Improvement of the water resistance and ductility of gelatin film by zein	69
Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrol	69
Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility	69
Biobased materials for active food packaging: A review	68
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	68
Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of re	68
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification	68
Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments	68
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing	68
The versatility of collagen and chitosan: From food to biomedical applications	67
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery	67
Microencapsulation of natural dyes with biopolymers for application in food: A review	67
Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis	67
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	67
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides	67
Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate	67

Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system	67
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes	66
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study	66
Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density	66
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch	66
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers	66
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	66
Electrospinning of whey and soy protein mixed with maltodextrin – Influence of protein type and ratio on the production and morphology of fibers	66
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties	66
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white chee	65
Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes	65
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	64
Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion	64
Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments	64
Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels	64
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties	64
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications	63
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	63
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	63
A new approach to develop biodegradable films based on thermoplastic pectin	63
Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions	63
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation	63
Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein	63
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates	63
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	63
Structure and functional properties of waxy starches	63
Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers	63
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging	62
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate	62
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	62
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)	62
Effect of emulsifier hydrophilic-lipophilic balance (HLB) on the release of thyme essential oil from chitosan films	62
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough	62
Bioactive starch nanocomposite films with antioxidant activity and enhanced mechanical properties obtained by extrusion followed by thermo-compression	62
Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material	62
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films	62
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin	62
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	62
Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior	62
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization	61
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene	61
Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein	61
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods	61
Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization	61
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	61
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract	61
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	61
Elucidating the interaction mechanism of eriocitrin with β-casein by multi-spectroscopic and molecular simulation methods	61
Structure formation and rheological properties of pea protein-based gels	61
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries	61
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization	61
Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei	60
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	60
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin	59
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	59
Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation	59
Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugat	59
Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels	59
Effect of superheated steam treatment on the structural and digestible properties of wheat flour	59
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products	59
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility	59
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads	59
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	58
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction	58
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	58
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization	58
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property	58
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein	58
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density	58
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition	58
Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents	58
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide	57
Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei)	57
Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging	57
New insight into bamboo shoot (Chimonobambusa quadrangularis) polysaccharides: Impact of extraction processes on its prebiotic activity	57
Extraction methods significantly impact pea protein composition, structure and gelling properties	57
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	56
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application	56
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches	56
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation	56
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	56
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin	56
Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch	56
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues	56
Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations	56
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	55
Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property	55
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment	55
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates	55
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion	55
Controlled release of antioxidants from active food packaging: A review	55
Impact of high pressure on starch properties: A review	55
Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties	55
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties	55
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk	55
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	54
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800	54
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions	54
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects	54
Bigels and multi-component organogels: An overview from rheological perspective	54
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	54
Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass	54
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment	54
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches	54
Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation	54
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries	54
Advances on alginate use for spherification to encapsulate biomolecules	54
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	54
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers	54
Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes	53
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system	53
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks	53
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study	53
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure	53
Dietary fiber from Indian edible seaweeds and its in-vitro prebiotic effect on the gut microbiota	53
Physicochemical and functional properties of proteins extracted from three microalgal species	53
Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity	53
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities	53
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids	53
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network	53
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing	53
Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion	53
Fast preparation of rhamnogalacturonan I enriched low molecular weight pectic polysaccharide by ultrasonically accelerated metal-free Fenton reaction	53
Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10	53
Starch-menthol inclusion complex: Structure and release kinetics	53
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology	53
Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions	53
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure	53
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	52
Physicochemical and structural properties of starches isolated from quinoa varieties	52
Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion	52
Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism	52
Starch granule-associated proteins affect the physicochemical properties of rice starch	52
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts	52
Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions	52
Preparation of starch-lipid complex by ultrasonication and its film forming capacity	52
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef	52
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking	52
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles	52
Small and large oscillatory shear properties of concentrated proteins	52
Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets	52
Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and Thymus vulgaris as a preservative in bread	52
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin	52
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum	51
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate	51

In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates	51
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract	51
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins	51
Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch	51
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties	51
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate	51
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant	51
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure	50
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes	50
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	50
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions	50
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing	50
Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches	50
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating	50
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt	50
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability	50
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins	50
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions	50
Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties	50
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles	50
An insight into starch slowly digestible features enhanced by microwave treatment	50
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin	50
Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles	50
Bioactive mesoporous nano-silica/potato starch films against molds commonly found in post-harvest white mushrooms	50
Comparison of starch physicochemical properties of wheat cultivars differing in bread- and noodle-making quality	50
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein	50
Potato protein- based carriers for enhancing bioavailability of astaxanthin	50
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions	50
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E	50
Film-forming properties of guar gum, tara gum and locust bean gum	50
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing	50
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	50
Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation	50
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity	50
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds	50
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels	50
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root	50
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils	49
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance	49
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin	49
Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing	49
Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method	49
Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying	49
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins	49
The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate	49
Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength	49
Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics	49
Effect of pigskin-originated gelatin on properties of wheat flour dough and bread	49
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil	49
Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing	49
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch	49
Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid	49
Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin	49
Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior	49
Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis	48
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions	48
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics	48
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan	48
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems	48
Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning	48
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles	48
Superabsorbent food packaging bioactive cellulose-based aerogels from Arundo donax waste biomass	48
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)	48
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles	48
Influence of calcium ions on the stability, microstructure and in vitro digestion fate of zein-propylene glycol alginate-tea saponin ternary complex particles for the delivery of resveratrol	48
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	48
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches	48
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition	48
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG c	48
Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan	48
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing	48
Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid	48
Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications	47
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin	47
Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study	47
Microwave irradiation promotes aggregation behavior of myosin through conformation changes	47
Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan	47
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability	47
Modification of resistant starch nanoparticles using high-pressure homogenization treatment	47
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments	47
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices	47
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films	47
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	47
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel	47
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)	47
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation	47
Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion	46
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology	46
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota	46
Purification of polysaccharide from Lentinus edodes water extract by membrane separation and its chemical composition and structure characterization	46
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation	46
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract	46
Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development	46
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure	46
Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize	46
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	46
Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides	46
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing	46
Acetylated debranched starch micelles as a promising nanocarrier for curcumin	46
Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes	46
Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material	46
Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure	45
Efficient microencapsulation of Syringa essential oil; the valuable potential on quality maintenance and storage behavior of peach	45
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream	45
Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans	45
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition	45
Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine	45
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate	45
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method	45
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel	45
A review of structural transformations and properties changes in starch during thermal processing of foods	45
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture	45
Edible high internal phase Pickering emulsion with double-emulsion morphology	45
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review	45
Ordered structure of starch inclusion complex with C10 aroma molecules	45
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers	45
Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions	45
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates	45
Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles	45
Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite	45
In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins	45
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder	45
Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization	45
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol	45
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying	45
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility	45
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	44
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide	44
Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility	44
Systematic review on modification methods of dietary fiber	44
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	44
Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran	44
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins	44
Recent trends in oil structuring using hydrocolloids	44
Effects of gum karaya addition on the characteristics of loquat seed starch films containing oregano essential oil	44
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions	44
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus	44
Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers	44
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method	44
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide	44
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa	44
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties	44
Modification of heat-induced whey protein gels by basic amino acids	44
Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride	44
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	44
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates	44
Nanocellulose: Recent trends and applications in the food industry	44
Extraction temperature is a decisive factor for the properties of pectin	43
Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties	43
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions	43
Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state	43
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation	43
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities	43
Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging	43
Characterization and refinement of zein-based gels	43
Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking	43
Physicochemical and antioxidant properties of a gastroprotective exopolysaccharide produced by Streptococcus thermophilus CRL1190	43
Rheological and physicochemical properties of polysaccharides extracted from stems of Dendrobium officinale	43
Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds	43
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread	43
Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin	43
Impact of granule size on microstructural changes and oil absorption of potato starch during frying	43
Assessment of active chitosan films incorporated with gallic acid	43
Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates	43
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch	43
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	43
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction	43
Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles	43
Less is more: Limited fractionation yields stronger gels for pea proteins	43
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin	43
Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent	43
Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes	42
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure	42
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix	42
Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios	42
Emulsion gels with different proteins at the interface: Structures and delivery functionality	42
Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives	42
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein	42
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization	42
Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion	42
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review	42
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating	42
Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer	42
Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat	42
Antidiabetic effects of polysaccharide from azuki bean (Vigna angularis) in type 2 diabetic rats via insulin/PI3K/AKT signaling pathway	42
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity	42
Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk	42
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin	42
Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)	42
A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect	42
Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal	42
Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fi	41
Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes	41
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch	41
Physicochemical properties and conformations of water-soluble peach gums via different preparation methods	41
Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends	41
Stimulus-responsive hydrogels in food science: A review	41
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films	41
Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation	41
Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil	41