Food Hydrocolloids

Article	Citations
Chitosan for food packaging: Recent advances in active and intelligent films	278
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	261
Advances in the plant protein extraction: Mechanism and recommendations	232
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	210
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	203
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	185
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	169
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	159
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	158
Biobased materials for active food packaging: A review	148
Bacterial cellulose as a biodegradable food packaging material: A review	148
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	147
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	145
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	139
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	135
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	132
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	131
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	130
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	128
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 applications	127
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	127
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	126
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	126
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	126

Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	124
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	122
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	121
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	119
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	119
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts	119
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	119
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	116
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	115
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	115
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	114
Extraction methods significantly impact pea protein composition, structure and gelling properties	112
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	111
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	110
Advances on alginate use for spherification to encapsulate biomolecules	109
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	109
Nanocellulose: Recent trends and applications in the food industry	108
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	107
The versatility of collagen and chitosan: From food to biomedical applications	107
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	106
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	103
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	103
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries	103
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion	103
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	103
Controlled release of antioxidants from active food packaging: A review	102
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	102
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	102
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	102
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing	101
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	101
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef	100
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	99
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	99
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization	99
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation	99
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	97
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	97
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate	97
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application	96
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	96
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils	96
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products	95
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	95
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch	95
Effect of superheated steam treatment on the structural and digestible properties of wheat flour	95
Microencapsulation of natural dyes with biopolymers for application in food: A review	95
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	95
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins	94
Bigels and multi-component organogels: An overview from rheological perspective	94

Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes	94
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes	93
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	93
Collagen and its derivatives: From structure and properties to their applications in food industry	92
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota	92
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking	92
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	91
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment	91
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	91
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein	91
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees	91
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	90
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	90
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	90
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	89
Multifunctional chitosan/tannic acid composite films with improved anti-UV, antioxidant, and antimicrobial properties for active food packaging	89
Small and large oscillatory shear properties of concentrated proteins	88
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions	88
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin	88
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles	88
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability	87
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating	87
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction	87
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate	86
Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness	86
Biodegradable intelligent film for food preservation and real-time visual detection of food freshness	85
Stimulus-responsive hydrogels in food science: A review	85
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications	85
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study	85
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)	85
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan	85
A review of structural transformations and properties changes in starch during thermal processing of foods	85
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing	85
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin	84
Functional characterization of plant-based protein to determine its quality for food applications	84
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment	84
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology	84
Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins	83
Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study	83
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate	83
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles	83
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability	83
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl	83
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study	83
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions	83
Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness	82
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects	82
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin	82
Characterization of silver nanoparticles loaded chitosan/polyvinyl alcohol antibacterial films for food packaging	81
Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring	81
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing	81
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization	81
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches	81
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing	81
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	81
Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil	80
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure	80
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation	80
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	80
Recent trends in oil structuring using hydrocolloids	79
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	79
Evaluation of starch retrogradation by infrared spectroscopy	79
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities	79
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	79
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein	78
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying	78
Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing	77
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method	77
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan	77
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate	77
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging	77
Systematic review on modification methods of dietary fiber	77
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices	77
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches	77
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review	76
Emulsion gels with different proteins at the interface: Structures and delivery functionality	76
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin	76
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins	76
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	75
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method	75

Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment	75
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review	75
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction	75
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability	75
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin	75
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure	74
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions	74
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates	74
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics	74
Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO2	74
Oral tribology: Providing insight into oral processing of food colloids	74
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa	73
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing	73
Interaction between potato starch and Tremella fuciformis polysaccharide	73
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread	73
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities	73
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein	73
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing	73
Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate	73
Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules	72
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance	72
Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods	72
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films	72
Acetylated debranched starch micelles as a promising nanocarrier for curcumin	72
Surface modifications of cellulose nanocrystals: Processes, properties, and applications	72
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 release	71
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch	71
Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking	71
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films	71
Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release	71
Mechanistic studies of starch retrogradation and its effects on starch gel properties	71
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin	71
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility	71
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity	70
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability	70
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol	70
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics	70
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology	70
Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies	69
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root	69
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch	69
Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films	69
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties	69
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel	69
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract	69
Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation	68
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers	68
Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols	68
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion	68
Effect of protein aggregation on rheological properties of pea protein gels	68
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches	68
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure	68
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles	68
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity	68
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch	68
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation	68
Less is more: Limited fractionation yields stronger gels for pea proteins	67
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)	67
Copper sulfide nanoparticle-carrageenan films for packaging application	67
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations	67
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review	67
Ordered structure of starch inclusion complex with C10 aroma molecules	67
Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches	67
Co-delivery of curcumin and resveratrol through electrosprayed core-shell nanoparticles in 3D printed hydrogel	67
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion	67
Dynamic distribution and transition of gluten proteins during noodle processing	66
Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review	66
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract	66
Pectins from alternative sources and uses beyond sweets and jellies: An overview	66
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture	66
Granular cold-water swelling starch; properties, preparation and applications, a review	66
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties	66
Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends	66
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate	65
Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging	65
Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development	65
Nanocellulose-based polymeric nanozyme as bioinspired spray coating for fruit preservation	65
CMC-based functional film incorporated with copper-doped TiO2 to prevent banana browning	65
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications	65
Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals	65
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation	65
Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility	65
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	65
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein	64
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH	64
Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation	64
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	64
Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation	64
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method	64
Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels	64
Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken	64
Insights into the structure-bioactivity relationships of marine sulfated polysaccharides: A review	64
“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”	64
Chitosan oligosaccharide/alginate nanoparticles as an effective carrier for astaxanthin with improving stability, in vitro oral bioaccessibility, and bioavailability	63
Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)	63