Food Hydrocolloids

Papers
(The median citation count of Food Hydrocolloids is 12. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-10-01 to 2024-10-01.)
ArticleCitations
Chitosan for food packaging: Recent advances in active and intelligent films278
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products261
Advances in the plant protein extraction: Mechanism and recommendations226
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging209
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective208
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients201
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications185
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food185
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices169
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation159
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications157
Biobased materials for active food packaging: A review148
Bacterial cellulose as a biodegradable food packaging material: A review148
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH147
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery145
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications139
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness135
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes132
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi131
Preparation of high thermal stability gelatin emulsion and its application in 3D printing130
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application128
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)128
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications127
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 packag127
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions126
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber126
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel126
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour124
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp124
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG122
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application121
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties119
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates119
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts119
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation118
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films115
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion115
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications113
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification112
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions112
Extraction methods significantly impact pea protein composition, structure and gelling properties112
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components111
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development110
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic110
Advances on alginate use for spherification to encapsulate biomolecules109
Nanocellulose: Recent trends and applications in the food industry108
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa107
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans107
The versatility of collagen and chitosan: From food to biomedical applications104
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries103
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms103
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion103
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum103
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods103
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging103
Controlled release of antioxidants from active food packaging: A review102
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator102
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment102
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH102
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing101
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation101
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef100
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties99
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 chee99
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization99
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation99
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits97
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent97
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate97
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates96
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils96
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying96
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application96
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch95
Effect of superheated steam treatment on the structural and digestible properties of wheat flour95
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes95
Microencapsulation of natural dyes with biopolymers for application in food: A review95
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness95
Bigels and multi-component organogels: An overview from rheological perspective94
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins94
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes93
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes93
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes93
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota92
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products92
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking92
Collagen and its derivatives: From structure and properties to their applications in food industry92
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein91
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment91
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks91
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees91
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction90
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review90
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 beads90
Multifunctional chitosan/tannic acid composite films with improved anti-UV, antioxidant, and antimicrobial properties for active food packaging89
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects89
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization88
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin88
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions88
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles88
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins87
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction87
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability87
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating87
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate86
Small and large oscillatory shear properties of concentrated proteins86
A review of structural transformations and properties changes in starch during thermal processing of foods85
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications85
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan85
Stimulus-responsive hydrogels in food science: A review85
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study85
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing85
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment84
Functional characterization of plant-based protein to determine its quality for food applications84
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology84
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate83
Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness83
Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study83
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)83
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study83
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions83
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl83
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles83
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects82
Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness82
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin82
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin82
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization81
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches81
Biodegradable intelligent film for food preservation and real-time visual detection of food freshness81
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability81
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing81
Characterization of silver nanoparticles loaded chitosan/polyvinyl alcohol antibacterial films for food packaging81
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing81
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films81
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure80
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation80
Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil80
Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins79
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG c79
Evaluation of starch retrogradation by infrared spectroscopy79
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds79
Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fi79
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities79
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying78
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein78
Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring78
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate77
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method77
Recent trends in oil structuring using hydrocolloids77
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan77
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices77
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging77
Systematic review on modification methods of dietary fiber77
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility77
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches77
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin76
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins76
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review76
Emulsion gels with different proteins at the interface: Structures and delivery functionality76
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability75
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method75
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction75
Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment75
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin75
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 fillets75
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review75
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates74
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics74
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure74
Oral tribology: Providing insight into oral processing of food colloids74
Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing74
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions74
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein73
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread73
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities73
Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate73
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing73
Interaction between potato starch and Tremella fuciformis polysaccharide73
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa73
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing73
Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO272
Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods72
Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules72
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance72
Acetylated debranched starch micelles as a promising nanocarrier for curcumin72
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films72
Surface modifications of cellulose nanocrystals: Processes, properties, and applications72
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility71
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films71
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin71
Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking71
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries71
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch71
Mechanistic studies of starch retrogradation and its effects on starch gel properties71
Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release71
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity70
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability70
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology70
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics70
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol70
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root69
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract69
Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies69
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties69
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch69
Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films69
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release69
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel69
Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation68
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers68
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion68
Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols68
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches68
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles68
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity68
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation68
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch67
Copper sulfide nanoparticle-carrageenan films for packaging application67
Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches67
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review67
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure67
Less is more: Limited fractionation yields stronger gels for pea proteins67
Effect of protein aggregation on rheological properties of pea protein gels67
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion67
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations67
Co-delivery of curcumin and resveratrol through electrosprayed core-shell nanoparticles in 3D printed hydrogel67
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel66
Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review66
Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends66
Dynamic distribution and transition of gluten proteins during noodle processing66
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture66
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract66
Pectins from alternative sources and uses beyond sweets and jellies: An overview66
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties66
Ordered structure of starch inclusion complex with C10 aroma molecules66
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate65
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation65
Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals65
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 method65
CMC-based functional film incorporated with copper-doped TiO2 to prevent banana browning65
Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging65
Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility65
Nanocellulose-based polymeric nanozyme as bioinspired spray coating for fruit preservation65
Granular cold-water swelling starch; properties, preparation and applications, a review65
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications65
Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development65
Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation64
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method64
“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”64
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