Food Hydrocolloids

Article	Citations
Chitosan for food packaging: Recent advances in active and intelligent films	271
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	257
Advances in the plant protein extraction: Mechanism and recommendations	223
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging	209
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	205
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	197
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films	194
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food	183
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	182
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	167
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method	159
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	156
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	156
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles	155
Bacterial cellulose as a biodegradable food packaging material: A review	147
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	145
Biobased materials for active food packaging: A review	145
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	145
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging	138
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	137
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	132
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	131
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	128
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	126
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	126

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion	126
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	125
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	125
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	124
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	124
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour	123
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	122
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	121
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	121
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	120
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts	119
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	119
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	117
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	117
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	116
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	115
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	112
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification	110
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	110
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic	109
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	109
Extraction methods significantly impact pea protein composition, structure and gelling properties	109
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	108
Nanocellulose: Recent trends and applications in the food industry	108
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	107
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	106
Advances on alginate use for spherification to encapsulate biomolecules	106
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	105
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract	105
The versatility of collagen and chitosan: From food to biomedical applications	104
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries	103
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	102
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	102
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	102
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	102
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	102
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion	101
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	101
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing	100
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	100
Impact of high pressure on starch properties: A review	100
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization	99
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	99
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef	98
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	98
Controlled release of antioxidants from active food packaging: A review	98
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	97
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	97
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	96
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	95

Bigels and multi-component organogels: An overview from rheological perspective	94
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate	94
Effect of superheated steam treatment on the structural and digestible properties of wheat flour	94
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
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates	93
Microencapsulation of natural dyes with biopolymers for application in food: A review	93
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils	93
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application	93
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes	93
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch	93
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	93
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	92
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins	92
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment	91
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes	91
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein	91
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	91
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking	91
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products	90
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)	90
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees	90
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation	90
Collagen and its derivatives: From structure and properties to their applications in food industry	89
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	89
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	88
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	88
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability	87
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota	87
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization	87
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction	87
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	87
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	86
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	86
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions	86
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin	85
Stimulus-responsive hydrogels in food science: A review	85
Small and large oscillatory shear properties of concentrated proteins	85
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications	85
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles	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	84
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology	84
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate	84
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating	84
Functional characterization of plant-based protein to determine its quality for food applications	83
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing	83
A review of structural transformations and properties changes in starch during thermal processing of foods	83
Multifunctional chitosan/tannic acid composite films with improved anti-UV, antioxidant, and antimicrobial properties for active food packaging	83
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate	83
The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate	82
Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness	82
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan	82
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment	82
Biodegradable intelligent film for food preservation and real-time visual detection of food freshness	81
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization	81
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin	81
Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness	81
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects	81
Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study	81
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	81
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system	81
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study	81
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions	81
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin	81
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)	81
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches	80
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability	80
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl	80
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing	80
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles	79
Characterization of silver nanoparticles loaded chitosan/polyvinyl alcohol antibacterial films for food packaging	79
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation	79
Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins	79
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing	78
Evaluation of starch retrogradation by infrared spectroscopy	78
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities	78
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure	78
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	77
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	77
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging	77
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying	77

Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil	77
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds	77
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches	76
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate	76
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices	76
Systematic review on modification methods of dietary fiber	76
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	76
Recent trends in oil structuring using hydrocolloids	76
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review	76
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins	76
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate	75
Emulsion gels with different proteins at the interface: Structures and delivery functionality	75
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein	75
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method	75
Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring	75
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction	74
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability	74
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	74
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure	74
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method	74
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin	74
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates	74
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin	74
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility	74
Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment	73
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics	73
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan	73
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa	72
Interaction between potato starch and Tremella fuciformis polysaccharide	72
Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review	72
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread	72
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance	72
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions	72
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing	72
Oral tribology: Providing insight into oral processing of food colloids	72
Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing	71
Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules	71
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities	71
Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO2	71
Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate	71
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing	70
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein	70
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability	70
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries	70
Acetylated debranched starch micelles as a promising nanocarrier for curcumin	70
Mechanistic studies of starch retrogradation and its effects on starch gel properties	70
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology	70
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility	70
Surface modifications of cellulose nanocrystals: Processes, properties, and applications	69
Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release	69
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin	69
Study of the binding mechanism between hydroxytyrosol and bovine serum albumin using multispectral and molecular docking	69
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films	69
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films	69
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel	69
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol	69
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root	69
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	69
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch	69
Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies	69
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics	69
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity	68
Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes	68
Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods	68
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity	68
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion	68
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches	68
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation	68
Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation	67
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract	67
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch	67
Effect of protein aggregation on rheological properties of pea protein gels	67
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers	67
Copper sulfide nanoparticle-carrageenan films for packaging application	67
Co-delivery of curcumin and resveratrol through electrosprayed core-shell nanoparticles in 3D printed hydrogel	67
Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols	67
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations	66
Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends	66
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties	66
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract	66
Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches	66
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion	66
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review	65
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure	65
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties	65
Less is more: Limited fractionation yields stronger gels for pea proteins	65
Ordered structure of starch inclusion complex with C10 aroma molecules	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
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles	65
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture	65
Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility	65
Nanocellulose-based polymeric nanozyme as bioinspired spray coating for fruit preservation	65
Pectins from alternative sources and uses beyond sweets and jellies: An overview	65
Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review	65
Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films	64