Food Hydrocolloids

Article	Citations
Editorial Board	294
Editorial Board	260
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	242
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	240
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	215
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	211
Multi-functional food structuring ingredients from jellyfish	207
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	206
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	200
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	200
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	194
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	194
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	189
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	188
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	187
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	174
Structural and functional characteristics of β-lactoglobulin/C-phycocyanin/starch composite gels induced by pressure	167
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	162
Adhesion testing of dysphagia diets for the quantitative evaluation of swallowing	162
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	161
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	159
Mixing commercial plant proteins compromises the mechanical properties of heat-set gels	158
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	157
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	155
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	154

Impact of mung bean albumin-to-globulin ratio on the protein foaming properties: Explanation about protein physicochemical, molecular and interfacial properties	149
Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans	147
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	146
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	146
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	145
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	140
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans	137
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	137
Corrigendum to “Embedded bioprinting enables precise fabrication of cultured meat with authentic structural properties” [Food Hydrocolloids 171 (2026) 111795]	136
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	135
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	135
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	135
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	134
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	132
Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature	131
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	131
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	131
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	130
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	130
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	128
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	127
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	127
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution	126
Modification of sheep hoof collagen by electron beam irradiation: Mechanistic insights into its effects on physicochemical and functional properties based on molecular structural analyses	125
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	124
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	124
Utilization of emulsion gels in plant-based meat analog formulations: A review	123
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	123
Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation	122
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	122
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods	122
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	121
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	120
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	120
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	120
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	119
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	119
Alginate edible films as delivery systems for green tea polyphenols	118
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	117
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	116
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	116
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	115
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	114
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	113
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	112
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	112
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	111
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	111
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	111
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	110

One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	110
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	110
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	109
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	109
The effect of three pectin fractions variation on the browning of different dried apple products	109
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	108
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	108
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	108
Editorial Board	107
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	106
Graphical abstract TOC	106
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	105
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	104
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	104
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	103
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	103
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	103
Formation of casein-based triglyceride amorphous solid dispersions	103
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	103
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	103
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	102
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	102
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	102
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	101
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	101
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	101
Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes	101
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	101
Synergistically improving the properties of gelatin-based edible films with hydroxypropyl distarch phosphate and pre-gelatinized starch for convenience food packaging applications	101
The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin	101
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	101
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	100
Effect of green propolis extract on functional properties of active pectin-based films	100
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	100
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	100
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	99
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	99
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	99
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.)?	99
Preparation, construction, and application of agar phosphorylation for gel strength enhancement and freeze-thaw stability melioration	99
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	99
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	98
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	98
Characteristics of edible films enriched with fruit by-products and their application on cookies	98
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment	97
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	97
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	96
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	96
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	96
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	96
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	96
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	96
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	95
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	94
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	94
Comparative study on yellow pea protein extracted with deep eutectic solvent: A novel and eco-friendly solvent in food processing	94
Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties	94
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights	94
Interfacial engineering through chitin retention unlocks the emulsification potential of Fusarium venenatum mycoprotein	94
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity	94
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	93
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	93
Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models	93
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	93
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	93
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	92
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	92
Editorial Board	92
Molecular structure and pasting, rheological, and digestive properties of a novel small granular starch obtained from Chlorella sorokiniana cultivated under a nutrition-limited condition	92
Graphical abstract TOC	92
Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation	91
Thermal stability and in vitro digestion of alginate–starch–iron beads for oral delivery of iron	91
Molecular transport of vitamin B6 from whey protein and agarose composite gels using diffusion blending law modelling	91
Graphical abstract TOC	91
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides	90
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)	90
Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate	89
Self-assembly technology engineering multi-functional slow-release packaging system with self-starting program for prolonged preservation of perishable products	89
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides	89
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	89

Co-assembly of quinoa protein isolate and shellac as nano-vehicles for naringenin: Characterization, formation mechanism, release behavior and cellular uptake	89
Effect of ultrasonication on the structure and stability of protein modified liposomes	89
Fabrication of curcumin-loaded pea protein isolate-quillaja saponin-tannic acid self-assembled nanoparticles by tuning non-covalent interactions: Enhanced physicochemical, interfacial and emulsifying	89
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles	89
Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion	89
High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions.	88
The formation, stability and microstructure of calcium phosphate nanoclusters sequestered by casein phosphopeptides	88
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation	88
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel	88
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan	87
The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved	87
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum	87
Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing	86
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles	86
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism	86
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds	86
Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions	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	86
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean	86
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds	85
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels	84
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis	84
Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness	84
Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion	84
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin	84
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition	84
Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms	84
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques	84
Effects of sequential ultrasound treatment on the structure and gel properties of tannic acid -crosslinked fish gelatin	83
Seed-induced gelation of whey protein via fibril elongation amplification	83
Molecular characterization of capsaicin binding interactions with ovalbumin and casein	83
Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx)	83
Contents continued	83
Food-protecting films based on soy protein isolate and natural deep eutectic solvents: Antimicrobial and antioxidant properties	83
Editorial: Boosting food structure – The role of advanced X-ray and neutron techniques in shaping the future of Food Hydrocolloids	83
Graphical abstract TOC	82
Contents continued	82
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	82
Editorial Board	81
Protein fortification of model cheese matrices using whey protein-enriched double emulsions	81
New milk protein anisotropic structures formed by high moisture extrusion	80
Graphical abstract TOC	80
Impact of amylose content on the formation of V-type granular starch	80
Bioactive pterostilbene encapsulated in zein via an in-situ co-precipitation strategy for efficient antimicrobial and fruit preservative	80
Editorial Board	80
Effects of different exogenous proteins on rice starch retrogradation behavior and their potential mechanisms	80
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes	80
Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion	79
Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase	79
Corrigendum to: Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures [Food Hydrocolloids 137 108377]	79
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex	79
Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk	78
Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends	78
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	78
Corrigendum to “The concentration-, pH- and temperature-responsive self-assembly of undenatured type II collagen: Kinetics, thermodynamics, nanostructure and molecular mechanism” [Food Hydrocolloids 1	78
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion	78
Shear and dilatational rheological properties of vegetable proteins at the air/water interface	78
Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment	78
Enhancing the properties and morphology of starch aerogels with nanocellulose	77
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique	77
Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics	77
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures	77
Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields	77
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction	77
Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications	77
Structural characterization of two high molecular weight glucans with distinct rheological and probiotic properties from ultrafine powder of Grifola frondosa	76
Gelation of gellan in sucrose solutions as studied by rheology, particle tracking, micro-DSC, and 1H NMR measurements	76
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes	76
Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum	76
Use of red onion skin (Allium cepa L.) in the production of bioactive extract and application in water-absorbing cryogels based on corn starch	76
Impact of macronutrient composition in nutrition shakes on postprandial glycemic response, appetite, and food intake	76
Discovering novel cryo-oleofoams with excellent overrun: Synergistic effect between zein and monoglyceride at interface	76
Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity	76
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions	76
Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins	76
Hydroxypropyl methycellulose-galactomannan binary complexes achieving 55 wt% curcumin loading capacity: Mechanism and bioactivity	75
Binding of α-lactalbumin to unsaturated fatty acids monolayers at various pH	75
Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum)	75
The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications	75
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu	75
Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion	75
pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins	75
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction	74
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	74
High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles	74
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion	74
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan	74
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	74
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran	74
Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings	74
Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin	73
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration	73
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA	73
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes	73
Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients	73