Food Hydrocolloids

Article	Citations
Development of edible gels and films as potential strategy to revalorize entire male pork	315
The effect of annealing under acid or alkaline environment on the physicochemical and functional properties of wheat starch	292
Phase behaviour and structure formation of alginate-gelatin composite gels	248
Cold gelation of whey protein isolate with sugars in an ultrasound environment	217
The effect of in vitro digestion on the chemical and antioxidant properties of Lycium barbarum polysaccharides	198
Soluble protein particles produced directly from mung bean flour by simple coacervation	181
Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils	169
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	161
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment	160
Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films	158
Impact of potato starch structural transitions on microstructure development during deep-frying	153
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	148
Whether branching-point substitution contributes to improving the emulsifying property of starch modified with octenyl succinic anhydride?	147
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	144
Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules	142
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	142
Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media	140
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	140
Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters	140
Hydrocolloid coated oleosomes for development of oleogels	140
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	139
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	137
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	136
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	135
Thermal degradation of thaumatin at low pH and its prevention using alkyl gallates	134

Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly	130
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	128
Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour	127
Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues	127
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	125
The impact of phosphates on the fibrous structure formation of textured wheat gluten	125
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	124
Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3	123
Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing	122
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	121
Contents continued	120
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	119
Lauric acid adsorbed cellulose nanocrystals reduced the in vitro gastrointestinal digestion of oil-water pickering emulsions	119
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels	117
Granulation and encapsulation of N-Acetylcysteine (NAC) by internal phase separation	116
Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides	115
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract	115
Application of granular cold-water-swelling starch as a clean-label oil structurant	115
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	114
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions	113
Effect of biopolymer matrices on lactose hydrolysis by enzymatically active hydrogel and aerogels loaded with β-galactosidase nanoflowers	113
Effects of dielectric barrier discharge plasma modification on structure, physicochemical and functional properties of watermelon peel pectin	113
Impact of Prosopis nigra gum exudate in alginate core-shell beads synthesis by inverse gelation technique	112
Study of polysaccharide gels at Prof. Nishinari's laboratory	111
Kinetics and mechanistic models of solid-liquid extraction of pectin using advance green techniques- a review	110
Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics	110
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein	108
Ultrasound processing for enhanced digestibility of plant proteins	107
Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions	107
Enhancing the physicochemical stability and bioaccessibility of curcumin-loaded soybean oil bodies emulsions in the in vitro elderly model	106
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation	106
Biobased ternary films of thermoplastic starch, bacterial nanocellulose and gallic acid for active food packaging	105
Insights from alpha-Lactoalbumin and beta-Lactoglobulin into mechanisms of nanoliposome-whey protein interactions	104
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva	103
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	103
Formation and characterization of plant-based amyloid fibrils from hemp seed protein	102
Structure, rheology and stability of walnut oleogels structured by cellulose nanofiber of different lengths	102
Possibility of storing olive oil in antioxidant biobased pouches made of chitosan and gelatin	102
Encapsulation of Lactobacillus rhamnosus GG in whey protein isolate-shortening oil and gum Arabic by complex coacervation: Enhanced the viability of probiotics during spray drying and storage	102
Facile fabrication of chitosan colloidal films with pH-tunable surface hydrophobicity and mechanical properties	100
Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties	100
Exploration of interaction between α-lactalbumin and β-lactoglobulin under dUHT treatment and storage: Experimental and molecular dynamics study	100
Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties	99
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein	99
Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber	99
The perfect hydrocolloid stabilizer: Imagination versus reality	98
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	98
Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films	98
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration	98
Formation of ferritin-agaro oligosaccharide-epigallocatechin gallate nanoparticle induced by CHAPS and partitioned by the ferritin shell with enhanced delivery efficiency	98

Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying	97
The self-association properties of partially dephosphorylated bovine beta-casein	97
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	96
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	96
Effects of complex polysaccharides by Ficus carica Linn. polysaccharide and peach gum on the development and metabolites of human gut microbiota	95
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix	95
Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress	95
Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability	95
Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan	94
Precision-controlled synthesis of monodisperse starch nanoparticles: Factors affecting the self-assembly kinetics	94
A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk	94
Antioxidant water-resistant fish gelatin nanofibers: A comparative analysis of fructose and citric acid crosslinking and investigation of chlorogenic acid release kinetics	93
Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method	93
Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514	93
pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin	92
Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception	92
Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability	91
Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion	91
Preparation of pectin-tannic acid coated core-shell nanoparticle for enhanced bioavailability and antihyperlipidemic activity of curcumin	91
Properties of different poultry skins sources in relation to co-extruded sausage casings	91
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	91
X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch	91
Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis	90
Microstructural, physicochemical properties, and interaction mechanism of hydrogel nanoparticles modified by high catalytic activity transglutaminase crosslinking	90
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage	90
Emulsifying properties of β-glucan-rich extracts obtained from Pleurotus ostreatus whole mushroom and stipes	90
Ethanol-mediated electrospinning of casein-only bead-free nanofibers	90
Cold setting of gelatin–antioxidant peptides composite hydrogels using a new psychrophilic recombinant transglutaminase (rTGase)	90
The interfacial destabilization of bile salt-emulsified oil droplets, essential for lipase function, is mediated by Lycium barbarum L. leaf polysaccharides	89
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	89
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application	89
Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin	89
Enhancing zein-starch dough and bread properties by addition of hydrocolloids	88
Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel	88
Thermoprocessed starch-polyester bilayer films as affected by the addition of gellan or xanthan gum	88
Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins	87
Application of free volume concept and manipulation of network structure parameters for optimum loading of gallic acid in the modified kutki (Panicum sumatrense) millet starch hydrogel matrix	87
Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)	87
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	86
Supramolecular assembly of dual crosslinked nanocomposite polysaccharides hydrogel: Integration of injectable, self-healing, and pH-responsive platform for sustained delivery of polyphenols	86
Nanoparticles of betalamic acid derivatives with cyclodextrins. Physicochemistry, production characterization and stability	86
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	86
Multifunctional pectin and lignin-containing cellulose nanofiber films with improved UV resistance and mechanical properties	85
Preparation and characterization of hydrophobically-modified sodium alginate derivatives as carriers for fucoxanthin	85
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments	85
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability	85
Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum	84
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	84
Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions	84
Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane	83
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols	83
Modulating physicochemical properties of collagen films by cross-linking with glutaraldehyde at varied pH values	83
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	83
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	83
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels	83
Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L.	83
Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol	82
Mapping the texture of plant protein blends for meat analogues	82
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability	82
Degradation mechanism of amylopectin under ultrasonic irradiation	82
Fabrication of the low molecular weight peptide-based hydrogels and analysis of gelation behaviors	81
Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating	81
Depolymerized non-digestible sulfated algal polysaccharides produced by hydrothermal treatment with enhanced bacterial fermentation characteristics	81
Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization	80
A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths	80
Heteroprotein complex coacervation of lactoferrin and osteopontin: Phase behaviour and thermodynamics of formation	80
The influence mechanism of pH and hydrothermal processing on the interaction between cyanidin-3-O-glucoside and starch	80
Progress in tailoring starch intrinsic structures to improve its nutritional value	80
Green preparation of small-sized starch nanoparticles using nanoprecipitation	80
Conformational changes to zein and its binding interactions with sodium caseinate during the pH-driven self-assembly using multi-spectroscopic and hydrostatic methods	80
Graphical abstract TOC	79
Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems	79
Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics	79
Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties	79
Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation	79
Contents coninued	79
Graphical abstract TOC	79
Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying	79
Graphical abstract TOC	79
Production of hybrid protein-polysaccharide extracts from Ulva spp. seaweed with potential as food ingredients	79

Methodology to predict the time-dependent storage modulus of starch suspensions during heating	78
Identification of yeast-derived emulsification proteins through analyses of proteins distributed into the emulsified phase	78
Editorial Board	78
Contents continued	78
The structural and functional properties of corn starch treated with endogenous malt amylases	78
Editorial Board	78
Graphical abstract TOC	77
Extensional rheology of condensed milk treated with glucosyl transferases	77
Characterization of hydrophilic and hydrophobic core-shell microcapsules prepared using a range of antisolvent approaches	77
Editorial Board	76
Graphical abstract TOC	76
Editorial Board	76
Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties	76
Starch characteristics and baking quality of chilled ready-to-eat sandwich bread made with starch branching enzyme II mutant wheat flour	76
Editorial Board	76
Graphical abstract TOC	75
contents continued	75
Graphical abstract TOC	75
Fe(Ⅲ) concentrations controlled highly soluble carboxylated inulin–Fe toward efficient supplement of iron	75
Contents continued	75
Editorial Board	75
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	75
The effects of stem bromelain on the gelation behavior of kappa carrageenan under linear and nonlinear rheological regimes	74
contents continued	74
Mechanism of interaction between agar and corn starch: Towards improved properties of starch-based cryogel	74
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	74
Graphical abstract TOC	73
Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan	73
Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties	73
Graphical abstract TOC	72
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	72
Effect of encapsulation on β-carotene absorption and metabolism in mice	72
Characterization of storage modulus of starch suspensions during the initial stages of pasting using Stokesian dynamics simulations	72
Enzymatic synthesis of propionyl-fructooligosaccharides and their evaluation as a gut microbiota modulator	72
Preface “21st Gums and Stabilisers for the food industry conference” special issue	72
Graphical abstract TOC	72
Continuous counter-current electrophoretic separation of oleosomes and proteins from oilseeds	71
Graphical abstract TOC	71
Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin	71
Contents continued	71
Contents continued	71
Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates	71
Contents continued	71
Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels	71
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	70
Contents continued	70
Preparation and characterization of concentrated γ-Oryzanol nanodispersions by solvent displacement method: Effect of processing conditions on nanoparticles formation	70
Atomic force microscopy, deformation-recovery and numerical study of wheat dough	70
Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution	70
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan	70
Contents continued	70
Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III	70
Editorial Board	70
Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface	69
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure	69
Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism	69
Modulation of hen egg white protein techno-functionality by amyloid formation	69
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	69
Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein	69
A novel sunflower-like nanocarrier based on dual milk-derived proteins for improved bio-accessibility, stability and antioxidant activity of anthocyanin	68
An enzymatic approach to quantify branching on the surface of starch granules by interfacial catalysis	68
Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives	68
Editorial Board	68
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	68
Formation and characterization of hollow particles with zein-WPI hybrid shell for curcumin encapsulation	68
Sensory properties of foods functionalised with milk proteins	67
Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates	66
Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei	66
Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques	66
Effect of three soluble dietary fibers on the properties of flaxseed gum-based hydrogels: A comparison study and mechanism illustration	66
Capacity of oral emulsification determines the threshold of greasiness sensation	66
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders	66
Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream	66
Interaction between black mulberry pectin-rich fractions and cyanidin-3-O-glucoside under in vitro digestion	66
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	65
Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism	65
Study on internal structure and digestibility of jackfruit seed starch revealed by chemical surface gelatinization	65
Continuous pulsed electric field processing for intensification of aqueous extraction of protein from fresh green seaweed Ulva sp. biomass	65
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	65
Surface microstructure of rice starch is altered by removal of granule-associated proteins	65
Recent advances in polysaccharides from the genus Polygonatum: Isolation, structures, bioactivities, and application	65
Thermostable physically crosslinked cryogel from carboxymethylated konjac glucomannan fabricated by freeze-thawing	65
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	65
Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread	65
Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement	65
The multi-modal sensory effect on sour taste perception during oral processing of starch-thickened fluids	65
Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate	64
Evaluation of cassava leaves extract as a material to produce biopolymer-based films	64
Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry	64
Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation	64
Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities	64
Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications	64
Valorisation of the industrial hybrid carrageenan extraction wastes using eco-friendly treatments	64
Kinetics study of acid hydrolysis of citrus pectin in hydrothermal process	64
A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei.	64