Food Hydrocolloids

Article	Citations
Editorial Board	328
Editorial Board	280
Thermal treatments modulate short-chain fatty acid production and microbial metabolism of starch-based mixtures in different ways: A focus on the relationship with the structure of resistant starch	260
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	257
Editorial Board	230
Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration	230
Graphical abstract TOC	227
Adhesion testing of dysphagia diets for the quantitative evaluation of swallowing	219
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	216
Structural and functional characteristics of β-lactoglobulin/C-phycocyanin/starch composite gels induced by pressure	216
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	215
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	202
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	200
Corrigendum to “Embedded bioprinting enables precise fabrication of cultured meat with authentic structural properties” [Food Hydrocolloids 171 (2026) 111795]	198
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	190
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	185
Preparation, construction, and application of agar phosphorylation for gel strength enhancement and freeze-thaw stability melioration	184
Comparative study on yellow pea protein extracted with deep eutectic solvent: A novel and eco-friendly solvent in food processing	183
Unraveling the effects of selenium and drying on the structure–function relationship of sweet potato protein: A multiscale study	179
Modification of sheep hoof collagen by electron beam irradiation: Mechanistic insights into its effects on physicochemical and functional properties based on molecular structural analyses	178
Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans	172
Multi-functional food structuring ingredients from jellyfish	169
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	165
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	164
Oil-water interfaces stabilized by whey protein colloidal particles: Evolution of interfacial rheology during subphase exchanges using simulated digestive fluids	163

Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	162
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	158
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	154
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	153
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	148
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	147
How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?	146
Sunflower pollen microgel-reinforced Ca-alginate hydrogel beads for protein glutaminase immobilization: Gelation and colloidal behavior and insights into flaxseed protein deamidation modification	145
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	144
Corrigendum to “Preparation and characterization of edible oleogels from starch-based aqueous foams via foam-templated approach” [Food Hydrocolloids 173 (2026) 112307]	143
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	142
Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds	142
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	141
Quality control of gum arabic – Molecular basis and a new screening method	141
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	141
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	138
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	138
Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes	137
Formation of casein-based triglyceride amorphous solid dispersions	135
Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties	134
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	132
The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin	132
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	131
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	131
Molecular structure and pasting, rheological, and digestive properties of a novel small granular starch obtained from Chlorella sorokiniana cultivated under a nutrition-limited condition	130
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	130
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment	129
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	129
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods	128
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	128
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	125
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	125
Synergistically improving the properties of gelatin-based edible films with hydroxypropyl distarch phosphate and pre-gelatinized starch for convenience food packaging applications	125
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	125
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	125
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	124
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. L	123
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	122
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	122
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	121
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	120
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	119
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	119
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity	119
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	118
Effect of green propolis extract on functional properties of active pectin-based films	117
Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models	117
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	117
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	116
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	115

Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	115
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	115
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights	115
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	114
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	114
Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature	113
Alginate edible films as delivery systems for green tea polyphenols	112
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	112
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	111
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	111
Ultrafiltration-driven refinement of soluble pea protein fractions reduces antinutritional load and increases protein content	111
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	110
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans	110
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	110
Effect of glycosylated gliadin on the structural and functional properties of highland barley starch gel	110
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	110
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	109
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	109
The effect of three pectin fractions variation on the browning of different dried apple products	109
Characteristics of edible films enriched with fruit by-products and their application on cookies	109
Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation	109
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	109
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	108
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	108
Modulating physicochemical properties via high-pressure homogenization and steam explosion to regulate the prebiotic efficacy of Naematelia aurantialba polysaccharides	107
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	106
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	106
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread	106
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	105
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	105
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	105
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	105
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	105
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	105
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	105
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	104
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	104
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	103
Interfacial engineering through chitin retention unlocks the emulsification potential of Fusarium venenatum mycoprotein	103
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	103
Utilization of emulsion gels in plant-based meat analog formulations: A review	103
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	102
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	102
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	102
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	101
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	101
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	101
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	101
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	100
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	100
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	100
Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properti	99
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	99
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	99
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	99
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	99
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	98
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	98
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	97
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	97
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	97
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	97
Mixing commercial plant proteins compromises the mechanical properties of heat-set gels	97
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	97
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	97
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	97
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	96
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution	96
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	96
Impact of mung bean albumin-to-globulin ratio on the protein foaming properties: Explanation about protein physicochemical, molecular and interfacial properties	95
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	95
Graphical abstract TOC	95
Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions	95
Editorial Board	95
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	95
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	95
Graphical abstract TOC	95
Graphical abstract TOC	94
Ca(OH)2 induced modification of curdlan via helical disruption and ionic crosslinking enhances the freeze-thaw stability of whole black rice flour-based boba	94
Thermal stability and in vitro digestion of alginate–starch–iron beads for oral delivery of iron	94

The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved	94
Effects of sequential ultrasound treatment on the structure and gel properties of tannic acid -crosslinked fish gelatin	94
The formation, stability and microstructure of calcium phosphate nanoclusters sequestered by casein phosphopeptides	94
Contents continued	93
Editorial: Boosting food structure – The role of advanced X-ray and neutron techniques in shaping the future of Food Hydrocolloids	93
Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions	92
Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics	92
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes	92
Graphical abstract TOC	92
Impact of amylose content on the formation of V-type granular starch	92
Editorial Board	91
Contents continued	91
Editorial Board	90
Gelation of gellan in sucrose solutions as studied by rheology, particle tracking, micro-DSC, and 1H NMR measurements	90
Graphical abstract TOC	90
The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications	89
Structural analysis of protein and identification of key protein during the evolution of whole egg liquid foam	89
Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion	89
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique	89
Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio	89
Solid-to-gel phase transition of chitosan-κ-carrageenan complex coacervates: Phase behavior, multiscale structure, and rheology	89
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction	89
Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity	88
Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins	88
Structural characterization of two high molecular weight glucans with distinct rheological and probiotic properties from ultrafine powder of Grifola frondosa	87
Binding of α-lactalbumin to unsaturated fatty acids monolayers at various pH	87
Hydroxypropyl methycellulose-galactomannan binary complexes achieving 55 wt% curcumin loading capacity: Mechanism and bioactivity	87
New milk protein anisotropic structures formed by high moisture extrusion	87
Corrigendum to: Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures [Food Hydrocolloids 137 108377]	86
Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk	86
Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems	86
Corrigendum to “The mechanism of emulsion stabilization by protein-free pectin from Nicandra physaloides (Linn.) Gaertn seeds: Part Ⅰ. The effect of esterification degree” [Food Hydrocolloids 162 (202	86
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion	86
Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation	86
Corrigendum to “The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: Kinetics, thermodynamics, nanostructure and molecular mechanism” [Food Hydrocolloids 1	86
Molecular transport of vitamin B6 from whey protein and agarose composite gels using diffusion blending law modelling	86
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction	86
Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiation	85
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques	85
Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion	85
Fabrication of curcumin-loaded pea protein isolate-quillaja saponin-tannic acid self-assembled nanoparticles by tuning non-covalent interactions: Enhanced physicochemical, interfacial and emulsifying	85
Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models	85
Effect of ultrasonication on the structure and stability of protein modified liposomes	84
Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase	84
Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism	84
Effects of different fatty acid ligands on the host-guest interaction of astaxanthin-bovine serum albumin: Thermodynamical analysis, binding site identification, and in vivo antioxidant evaluation	84
Novel eco-friendly extraction of oat bran protein: A multifaceted analysis of structure, physicochemical, and functional properties	84
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum	83
Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties	83
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides	83
Seed-induced gelation of whey protein via fibril elongation amplification	83
Protein fortification of model cheese matrices using whey protein-enriched double emulsions	83
Decoration of the ferritin nanocage surface to regulate the interfacial structure of emulsions for the development of a chitosan-based active film applied to Agaricus bisporus preservation	82
Development of a dual-layer collagen film with insulating, antioxidant, antimicrobial, and pH-sensitive properties for the maintenance and visual monitoring of shrimp freshness	82
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures	82
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes	82
Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness	82
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions	82
Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx)	82
Development of halochromic labels based on binary systems of cationic guar gum and κ-carrageenan loaded with alizarin red S for monitoring milk and seafood freshness	82
Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion	81
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu	81
Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment	81
Impact of macronutrient composition in nutrition shakes on postprandial glycemic response, appetite, and food intake	81
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan	81
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles	81
Co-assembly of quinoa protein isolate and shellac as nano-vehicles for naringenin: Characterization, formation mechanism, release behavior and cellular uptake	81
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds	80
High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles	80
Effects of different exogenous proteins on rice starch retrogradation behavior and their potential mechanisms	80
Pectin–cellulose nanofiber composites: Biodegradable materials for modified atmosphere packaging	80
Self-assembly technology engineering multi-functional slow-release packaging system with self-starting program for prolonged preservation of perishable products	80
Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms	80
Effects of fucoidan and ferulic acid on potato starch: Pasting, rheological and retrogradation properties and their interactions	80
Construction of a gelatinized starch-based chlorogenic acid emulsion: Transcriptomic insights into antibacterial mechanism and application in cod preservation	80
Blending of polysaccharide-based carrot pomace with vegetable proteins for biocomposites with optimized performance for food packaging applications	80
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA	79
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis	79
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration	79
Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk	78
Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids	78
Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics	78
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes	78
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds	78
Use of red onion skin (Allium cepa L.) in the production of bioactive extract and application in water-absorbing cryogels based on corn starch	78
Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing	78
Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility	78
Molecular characterization of capsaicin binding interactions with ovalbumin and casein	78
Bioactive pterostilbene encapsulated in zein via an in-situ co-precipitation strategy for efficient antimicrobial and fruit preservative	78
Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels	77
Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces	77
Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions	77
Enhancing the properties and morphology of starch aerogels with nanocellulose	77
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex	77
Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels	77