Food Hydrocolloids

Article	Citations
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications	240
Chitosan for food packaging: Recent advances in active and intelligent films	205
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	193
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel	185
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	175
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging	175
Advances in the plant protein extraction: Mechanism and recommendations	175
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films	170
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	168
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food	159
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions	158
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	152
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	141
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method	137
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	133
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers	130
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles	129
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	129
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	124
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction	123
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application	121
Bacterial cellulose as a biodegradable food packaging material: A review	121
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	118
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	117
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein	117

Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging	116
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength	112
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion	112
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules	112
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	111
Biobased materials for active food packaging: A review	110
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies	110
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	109
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	109
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	109
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs	109
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	108
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	107
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel	107
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	104
Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques	104
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	103
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics	102
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour	102
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	101
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	101
Improvement of the water resistance and ductility of gelatin film by zein	100
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	99
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts	99
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation	99
Emulsion stability of sugar beet pectin increased by genipin crosslinking	99
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation	97
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	96
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions	95
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	95
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	95
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose	94
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	94
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties	92
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic	91
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification	91
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	90
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	90
Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch	90
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	90
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	89
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	89
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	87
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	87
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	87
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	87
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	86
Advances on alginate use for spherification to encapsulate biomolecules	85
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	85
Microencapsulation of natural dyes with biopolymers for application in food: A review	85

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	85
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	85
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract	84
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	84
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	84
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	84
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	83
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	83
Controlled release of antioxidants from active food packaging: A review	83
The versatility of collagen and chitosan: From food to biomedical applications	83
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing	83
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate	82
Extraction methods significantly impact pea protein composition, structure and gelling properties	82
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization	82
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	82
Bigels and multi-component organogels: An overview from rheological perspective	81
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)	81
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	81
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion	81
Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion	81
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	80
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes	80
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	80
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	80
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	79
Impact of high pressure on starch properties: A review	79
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins	79
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application	79
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products	78
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries	78
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing	78
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers	78
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils	78
Effect of superheated steam treatment on the structural and digestible properties of wheat flour	78
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin	77
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization	77
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction	77
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property	77
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties	77
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications	77
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin	77
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	77
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation	77
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef	76
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	76
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	76
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery	75
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects	75
Nanocellulose: Recent trends and applications in the food industry	75
Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein	75
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate	74
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties	74
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates	74
Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan	74
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating	74
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	73
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin	73
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch	73
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking	73
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	73
Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism	73
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	72
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota	72
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles	72
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure	72
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein	72
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology	72
Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization	72
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids	71
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability	71
Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation	71
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate	71
Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis	71
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study	71
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment	71
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility	70
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions	70
Small and large oscillatory shear properties of concentrated proteins	70
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system	70
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	69

The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate	69
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	69
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds	69
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein	69
Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging	69
Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation	69
Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei	69
Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity	69
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins	69
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles	69
Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass	69
Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents	69
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density	68
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network	68
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum	68
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging	68
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	68
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment	68
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers	68
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin	68
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities	68
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions	67
Starch granule-associated proteins affect the physicochemical properties of rice starch	67
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes	67
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	67
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches	67
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation	67
An insight into starch slowly digestible features enhanced by microwave treatment	67
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method	67
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin	66
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	66
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates	66
Stimulus-responsive hydrogels in food science: A review	66
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review	66
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide	66
Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing	65
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation	65
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions	65
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure	65
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin	65
Functional characterization of plant-based protein to determine its quality for food applications	65
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities	65
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate	65
Collagen and its derivatives: From structure and properties to their applications in food industry	64
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate	64
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl	64
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)	64
Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin	64
Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications	64
Systematic review on modification methods of dietary fiber	64
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing	64
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices	64
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization	64
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries	64
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying	64
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability	64
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	63
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	63
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees	63
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics	63
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa	63
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant	63
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability	63
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	63
Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10	63
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan	63
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate	63
Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation	63
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity	63
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility	63
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance	62
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	62
A review of structural transformations and properties changes in starch during thermal processing of foods	62
Modification of resistant starch nanoparticles using high-pressure homogenization treatment	62
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing	62
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation	62
Recent trends in oil structuring using hydrocolloids	62
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein	61
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches	61
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins	61
Physicochemical and structural properties of starches isolated from quinoa varieties	61
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin	61
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin	61
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure	61
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method	61
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan	60
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing	60
Ordered structure of starch inclusion complex with C10 aroma molecules	60
Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study	60
In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins	60
Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations	60
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study	60
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches	60
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure	60
Oral tribology: Providing insight into oral processing of food colloids	60