Food Hydrocolloids

Article	Citations
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract	274
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion	199
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness	197
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications	195
Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract	194
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film	184
Transparent and antimicrobial cellulose film from ginger nanofiber	181
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films	171
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil	168
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability	166
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils	164
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion	160
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification	158
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles	157
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging	156
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel	155
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior	155
Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films	154
Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol	151
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring	143
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging	142
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	141
Preparation of carbohydrate-based functional composite films incorporated with curcumin	139
Chitosan for food packaging: Recent advances in active and intelligent films	138
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	137

Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films	134
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions	132
Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion	131
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	131
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	129
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food	127
Advances in the plant protein extraction: Mechanism and recommendations	126
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles	125
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction	123
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers	119
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions	119
Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes	117
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates	114
Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch	114
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles	113
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	111
Polymer blending effects on the physicochemical and structural features of the chitosan/poly(vinyl alcohol)/fish gelatin ternary biodegradable films	108
Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization	107
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic	105
Chitosan-coated zein nanoparticles for oral delivery of resveratrol: Formation, characterization, stability, mucoadhesive properties and antioxidant activity	105
Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles	103
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method	101
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein	101
Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry	100
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review	99
Agar-based antioxidant composite films incorporated with melanin nanoparticles	98
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion	98
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength	98
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	98
Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions	98
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications	98
Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates	97
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application	97
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction	97
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	96
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies	96
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation	96
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation	95
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	94
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules	93
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?	93
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging	93
Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection	93
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction	92
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils	92
Bacterial cellulose as a biodegradable food packaging material: A review	91
Effects of sucrose addition on the rheology and structure of iota-carrageenan	91
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	91
The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide	90
An active packaging film based on yam starch with eugenol and its application for pork preservation	90

Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	89
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	89
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil	89
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs	88
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions	88
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions	88
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara	88
Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts	88
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	88
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel	87
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	87
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment	86
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions	86
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	85
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks	85
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure	85
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	85
Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques	84
The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan	84
Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities	84
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics	84
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation	83
Designing hydrocolloid based food-ink formulations for extrusion 3D printing	83
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	82
The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C	82
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	82
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation	82
Effect of oxidized chitin nanocrystals and curcumin into chitosan films for seafood freshness monitoring	80
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	80
High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles	80
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	79
Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application	79
Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice	79
Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin	78
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	78
Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques	78
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion	78
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms	77
Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property	77
Emulsion stability of sugar beet pectin increased by genipin crosslinking	77
Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides	76
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	76
Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength	76
Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed	76
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	76
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract	75
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	74
Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation	74
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour	74
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose	73
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic	73
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara	73
Biobased materials for active food packaging: A review	73
Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application	73
Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density	71
Improvement of the water resistance and ductility of gelatin film by zein	71
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing	71
Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion	70
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties	70
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	70
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract	70
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers	70
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification	70
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	70
Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes	69
Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis	69
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	69
Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system	69
The versatility of collagen and chitosan: From food to biomedical applications	69
Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrol	69
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides	69
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties	69
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	69
Microencapsulation of natural dyes with biopolymers for application in food: A review	68
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	68
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	68
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch	68
Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate	68
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	68
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery	68

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

Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles	52
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root	52
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins	52
Small and large oscillatory shear properties of concentrated proteins	52
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant	52
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	52
Modification of resistant starch nanoparticles using high-pressure homogenization treatment	52
Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis	52
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt	52
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan	52
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	52
Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan	52
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles	52
Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches	52
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity	52
Superabsorbent food packaging bioactive cellulose-based aerogels from Arundo donax waste biomass	52
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin	52
Potato protein- based carriers for enhancing bioavailability of astaxanthin	52
Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion	52
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E	52
Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan	51
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	51
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying	51
Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing	51
The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate	51
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels	51
Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties	51
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing	51
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract	51
Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid	50
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance	50
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments	50
Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin	50
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions	50
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions	50
Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength	50
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions	50
Bioactive mesoporous nano-silica/potato starch films against molds commonly found in post-harvest white mushrooms	50
Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing	50
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure	50
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films	50
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing	50
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin	50
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition	50
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin	50
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices	50
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins	50
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions	50
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation	49
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology	49
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics	49
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility	49
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure	49
Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying	49
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles	49
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	49
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing	49
Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior	49
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation	49
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems	49
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability	49
Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid	49
Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics	49
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	49
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)	49
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	49
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil	49
Influence of calcium ions on the stability, microstructure and in vitro digestion fate of zein-propylene glycol alginate-tea saponin ternary complex particles for the delivery of resveratrol	48
Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility	48
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review	48
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract	48
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches	48
Microwave irradiation promotes aggregation behavior of myosin through conformation changes	48
Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications	48
Edible high internal phase Pickering emulsion with double-emulsion morphology	48
Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers	48
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel	48
Ordered structure of starch inclusion complex with C10 aroma molecules	48
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	48
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	48
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture	48
Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans	48
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	48
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles	48
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins	48
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	47
Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material	47
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol	47
Purification of polysaccharide from Lentinus edodes water extract by membrane separation and its chemical composition and structure characterization	47
Efficient microencapsulation of Syringa essential oil; the valuable potential on quality maintenance and storage behavior of peach	47
Systematic review on modification methods of dietary fiber	47
Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion	47
Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development	47
Acetylated debranched starch micelles as a promising nanocarrier for curcumin	47
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel	47
Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure	47
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread	47
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream	47
Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine	47
Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study	47
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa	47
Effects of gum karaya addition on the characteristics of loquat seed starch films containing oregano essential oil	47
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization	47
Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize	46
Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes	46
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties	46
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus	46
Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization	46
A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect	46
Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions	46
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	46
Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles	46
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein	46
Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite	46
Modification of heat-induced whey protein gels by basic amino acids	46
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates	46
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review	46
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin	46
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method	46
Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran	46
Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state	46
A review of structural transformations and properties changes in starch during thermal processing of foods	46
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions	46
In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins	46
Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides	46
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder	46
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate	46
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method	46
Nanocellulose: Recent trends and applications in the food industry	46
Recent trends in oil structuring using hydrocolloids	46
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates	45
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate	45
Physicochemical and antioxidant properties of a gastroprotective exopolysaccharide produced by Streptococcus thermophilus CRL1190	45
Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride	45
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition	45
Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer	45
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes	45
Impact of granule size on microstructural changes and oil absorption of potato starch during frying	45
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers	45
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions	45
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities	44
Assessment of active chitosan films incorporated with gallic acid	44
Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates	44
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction	44
Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat	44
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide	44
Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent	44
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)	44
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch	44
Antidiabetic effects of polysaccharide from azuki bean (Vigna angularis) in type 2 diabetic rats via insulin/PI3K/AKT signaling pathway	44
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity	44
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure	44
Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging	44
Stimulus-responsive hydrogels in food science: A review	44
Extraction temperature is a decisive factor for the properties of pectin	44
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide	44
Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes	44
Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin	43
Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior	43
Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion	43
Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon	43
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix	43
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch	43
Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties	43
Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives	43
Functional characterization of plant-based protein to determine its quality for food applications	43
Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal	43
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation	43
Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism	43
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs	43
Characterization and refinement of zein-based gels	43
Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation	43
Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking	43
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating	43
Emulsion gels with different proteins at the interface: Structures and delivery functionality	43
Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting	43
Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles	43
Less is more: Limited fractionation yields stronger gels for pea proteins	43
Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary	43
Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk	43
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin	43
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	43
Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios	43
Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)	43
Rheological and physicochemical properties of polysaccharides extracted from stems of Dendrobium officinale	43
Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds	43
Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment	42
Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fi	42
Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil	42
Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)	42
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate	42
Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends	42
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl	42
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	42
Copper sulfide nanoparticle-carrageenan films for packaging application	42
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method	42
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films	42
“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”	42
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion	42
Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch	42