Food Hydrocolloids

(The TQCC of Food Hydrocolloids is 27. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 500 papers]. The publications cover those that have been published in the past four years, i.e., from 2019-09-01 to 2023-09-01.)
Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract274
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion199
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness197
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications195
Preparation and characterization of antioxidant, antimicrobial and pH-sensitive films based on chitosan, silver nanoparticles and purple corn extract194
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film184
Transparent and antimicrobial cellulose film from ginger nanofiber181
Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films171
Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil168
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability166
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils164
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion160
Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification158
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles157
Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging156
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel155
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior155
Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films154
Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol151
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring143
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging142
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective141
Preparation of carbohydrate-based functional composite films incorporated with curcumin139
Chitosan for food packaging: Recent advances in active and intelligent films138
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products137
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films134
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions132
Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion131
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients131
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications129
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food127
Advances in the plant protein extraction: Mechanism and recommendations126
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles125
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction123
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers119
Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions119
Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes117
Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates114
Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch114
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles113
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices111
Polymer blending effects on the physicochemical and structural features of the chitosan/poly(vinyl alcohol)/fish gelatin ternary biodegradable films108
Production of reconstitutable nanoliposomes loaded with flaxseed protein hydrolysates: Stability and characterization107
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic105
Chitosan-coated zein nanoparticles for oral delivery of resveratrol: Formation, characterization, stability, mucoadhesive properties and antioxidant activity105
Properties and antimicrobial activity of polyvinyl alcohol-modified bacterial nanocellulose packaging films incorporated with silver nanoparticles103
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method101
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein101
Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry100
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review99
Agar-based antioxidant composite films incorporated with melanin nanoparticles98
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion98
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength98
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications98
Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions98
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications98
Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates97
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application97
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction97
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation96
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies96
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation96
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation95
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery94
Observations on the impact of amylopectin and amylose structure on the swelling of starch granules93
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?93
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging93
Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection93
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction92
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils92
Bacterial cellulose as a biodegradable food packaging material: A review91
Effects of sucrose addition on the rheology and structure of iota-carrageenan91
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH91
The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide90
An active packaging film based on yam starch with eugenol and its application for pork preservation90
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications89
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber89
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil89
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs88
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions88
Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions88
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara88
Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts88
Preparation of high thermal stability gelatin emulsion and its application in 3D printing88
Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel87
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes87
Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment86
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions86
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications85
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks85
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure85
Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packag85
Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques84
The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan84
Two water-soluble polysaccharides from mung bean skin: Physicochemical characterization, antioxidant and antibacterial activities84
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics84
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation83
Designing hydrocolloid based food-ink formulations for extrusion 3D printing83
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi82
The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C82
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel82
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation82
Effect of oxidized chitin nanocrystals and curcumin into chitosan films for seafood freshness monitoring80
Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken80
High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles80
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)79
Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application79
Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice79
Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin78
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis78
Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques78
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion78
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms77
Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant property77
Emulsion stability of sugar beet pectin increased by genipin crosslinking77
Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides76
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates76
Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Responsiveness to pH and ionic strength76
Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed76
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion76
Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract75
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging74
Lime peel pectin integrated with coconut water and lime peel extract as a new bioactive film sachet to retard soybean oil oxidation74
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour74
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose73
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic73
Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara73
Biobased materials for active food packaging: A review73
Recent advances of electrosprayed particles as encapsulation systems of bioactives for food application73
Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density71
Improvement of the water resistance and ductility of gelatin film by zein71
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing71
Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion70
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties70
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness70
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract70
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers70
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification70
Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white chee70
Physicochemical and antioxidative characteristics of black bean protein hydrolysates obtained from different enzymes69
Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis69
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator69
Preparation and characterization of pectin/chitosan beads containing porous starch embedded with doxorubicin hydrochloride: A novel and simple colon targeted drug delivery system69
The versatility of collagen and chitosan: From food to biomedical applications69
Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrol69
Influences of combined enzyme-ultrasonic extraction on the physicochemical characteristics and properties of okra polysaccharides69
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties69
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying69
Microencapsulation of natural dyes with biopolymers for application in food: A review68
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application68
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent68
Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch68
Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate68
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods68
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery68
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes67
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study67
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)67
Enhanced performance and functionality of active edible films by incorporating tea polyphenols into thin calcium alginate hydrogels66
Structure and functional properties of waxy starches65
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH65
Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions65
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions65
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization65
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment65
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation65
Effect of emulsifier hydrophilic-lipophilic balance (HLB) on the release of thyme essential oil from chitosan films65
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG65
Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior65
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts64
Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers64
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation64
A new approach to develop biodegradable films based on thermoplastic pectin64
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene64
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates64
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications64
Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch63
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin63
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits63
Impact of high pressure on starch properties: A review63
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging63
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate63
Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei63
Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films63
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough63
Bioactive starch nanocomposite films with antioxidant activity and enhanced mechanical properties obtained by extrusion followed by thermo-compression63
Encapsulation of olive leaf phenolics within electrosprayed whey protein nanoparticles; production and characterization63
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries62
Enhancing oxidative stability of walnuts by using gallic acid loaded lentil flour based electrospun nanofibers as active packaging material62
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization62
Structure formation and rheological properties of pea protein-based gels62
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods62
Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads62
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components62
Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugat62
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility62
Effect of superheated steam treatment on the structural and digestible properties of wheat flour62
Elucidating the interaction mechanism of eriocitrin with β-casein by multi-spectroscopic and molecular simulation methods62
Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein62
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films61
Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation61
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties61
Characteristics and bioactive functions of chitosan/gelatin-based film incorporated with ε-polylysine and astaxanthin extracts derived from by-products of shrimp (Litopenaeus vannamei)61
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin61
Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents61
Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging60
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application60
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization60
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property60
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products60
Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels60
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion59
Bigels and multi-component organogels: An overview from rheological perspective59
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum59
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction59
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density59
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology59
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin59
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues59
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans59
Extraction methods significantly impact pea protein composition, structure and gelling properties59
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp59
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties59
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application58
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein58
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks58
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition58
Controlled release of antioxidants from active food packaging: A review58
Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations58
Advances on alginate use for spherification to encapsulate biomolecules57
Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity57
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation57
New insight into bamboo shoot (Chimonobambusa quadrangularis) polysaccharides: Impact of extraction processes on its prebiotic activity57
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide57
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing57
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications57
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches57
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network56
Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets56
Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation56
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment56
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking56
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk56
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study56
Caffeic acid grafted chitosan as a novel dual-functional stabilizer for food-grade emulsions and additive antioxidant property56
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef56
Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions56
Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates56
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins56
Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties56
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 480056
Starch granule-associated proteins affect the physicochemical properties of rice starch56
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities56
Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion55
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment55
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects55
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids55
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers55
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries55
Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q1055
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure55
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin55
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating55
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein55
Starch-menthol inclusion complex: Structure and release kinetics55
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches55
Heteroprotein complex formation of ovotransferrin and lysozyme: Fabrication of food-grade particles to stabilize Pickering emulsions54
Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism54
Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass54
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties54
Complex of raw chitin nanofibers and zein colloid particles as stabilizer for producing stable pickering emulsions54
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate54
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates54
Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch54
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum54
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)54
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate54
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils54
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing54
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure54
Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes54
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles54
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes54
Physicochemical and structural properties of starches isolated from quinoa varieties53
Preparation of starch-lipid complex by ultrasonication and its film forming capacity53
Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation53
Fast preparation of rhamnogalacturonan I enriched low molecular weight pectic polysaccharide by ultrasonically accelerated metal-free Fenton reaction53
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system53
Film-forming properties of guar gum, tara gum and locust bean gum53
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch53
Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and Thymus vulgaris as a preservative in bread53
Effect of pigskin-originated gelatin on properties of wheat flour dough and bread53
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability53
Dietary fiber from Indian edible seaweeds and its in-vitro prebiotic effect on the gut microbiota53
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation53
Physicochemical and functional properties of proteins extracted from three microalgal species53
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota53
An insight into starch slowly digestible features enhanced by microwave treatment52
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa52
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds52
Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles52
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root52
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins52
Small and large oscillatory shear properties of concentrated proteins52
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant52
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development52
Modification of resistant starch nanoparticles using high-pressure homogenization treatment52
Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis52
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt52
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan52
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects52
Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan52
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles52
Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches52
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity52
Superabsorbent food packaging bioactive cellulose-based aerogels from Arundo donax waste biomass52
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin52
Potato protein- based carriers for enhancing bioavailability of astaxanthin52
Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion52
Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E52
Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan51
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes51
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying51
Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing51
The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate51
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels51
Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties51
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing51
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract51
Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid50
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance50
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments50
Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin50
High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions50
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions50
Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength50
Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions50
Bioactive mesoporous nano-silica/potato starch films against molds commonly found in post-harvest white mushrooms50
Gelation properties and thermal gelling mechanism of golden threadfin bream myosin containing CaCl2 induced by high pressure processing50
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure50
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films50
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing50
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin50
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition50
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin50
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices50
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins50
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions50
Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation49
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology49
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics49
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility49
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure49
Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying49
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles49
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review49
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing49
Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior49
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation49
Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems49
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability49
Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid49
Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics49
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG c49
Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)49
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins49
Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil49
Influence of calcium ions on the stability, microstructure and in vitro digestion fate of zein-propylene glycol alginate-tea saponin ternary complex particles for the delivery of resveratrol48
Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility48
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review48
Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract48
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches48
Microwave irradiation promotes aggregation behavior of myosin through conformation changes48
Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications48
Edible high internal phase Pickering emulsion with double-emulsion morphology48
Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers48
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel48
Ordered structure of starch inclusion complex with C10 aroma molecules48
Fabrication and investigation of physicochemical, food simulant release, and antioxidant properties of whey protein isolate-based films activated by loading with curcumin through the pH-driven method48
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions48
Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture48
Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans48
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness48
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles48
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins48
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties47
Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material47
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol47
Purification of polysaccharide from Lentinus edodes water extract by membrane separation and its chemical composition and structure characterization47
Efficient microencapsulation of Syringa essential oil; the valuable potential on quality maintenance and storage behavior of peach47
Systematic review on modification methods of dietary fiber47
Utilization of β-lactoglobulin- (−)-Epigallocatechin- 3-gallate(EGCG) composite colloidal nanoparticles as stabilizers for lutein pickering emulsion47
Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development47
Acetylated debranched starch micelles as a promising nanocarrier for curcumin47
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel47
Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure47
Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread47
Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream47
Preparation and digestibility of fish oil nanoemulsions stabilized by soybean protein isolate-phosphatidylcholine47
Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study47
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa47
Effects of gum karaya addition on the characteristics of loquat seed starch films containing oregano essential oil47
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization47
Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize46
Encapsulation and sustained release properties of watermelon flavor and its characteristic aroma compounds from γ-cyclodextrin inclusion complexes46
Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties46
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus46
Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization46
A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect46
Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions46
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms46
Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles46
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein46
Encapsulation of fucoxanthin in binary matrices of porous starch and halloysite46
Modification of heat-induced whey protein gels by basic amino acids46
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates46
Improving bacterial cellulose films by ex-situ and in-situ modifications: A review46
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin46
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method46
Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran46
Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state46
A review of structural transformations and properties changes in starch during thermal processing of foods46
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions46
In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins46
Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides46
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder46
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate46
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method46
Nanocellulose: Recent trends and applications in the food industry46
Recent trends in oil structuring using hydrocolloids46
Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates45
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate45
Physicochemical and antioxidant properties of a gastroprotective exopolysaccharide produced by Streptococcus thermophilus CRL119045
Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride45
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition45
Genipin-crosslinked sugar beet pectin-bovine serum albumin nanoparticles as novel pickering stabilizer45
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes45
Impact of granule size on microstructural changes and oil absorption of potato starch during frying45
Electrohydrodynamic encapsulation of eugenol-cyclodextrin complexes in pullulan nanofibers45
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions45
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities44
Assessment of active chitosan films incorporated with gallic acid44
Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates44
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction44
Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat44
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide44
Protein/polysaccharide intramolecular electrostatic complex as superior food-grade foaming agent44
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)44
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch44
Antidiabetic effects of polysaccharide from azuki bean (Vigna angularis) in type 2 diabetic rats via insulin/PI3K/AKT signaling pathway44
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity44
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure44
Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging44
Stimulus-responsive hydrogels in food science: A review44
Extraction temperature is a decisive factor for the properties of pectin44
Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide44
Modulating effect of cotyledon cell microstructure on in vitro digestion of starch in legumes44
Development of hollow kafirin-based nanoparticles fabricated through layer-by-layer assembly as delivery vehicles for curcumin43
Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior43
Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion43
Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon43
Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix43
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch43
Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties43
Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives43
Functional characterization of plant-based protein to determine its quality for food applications43
Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal43
Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation43
Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism43
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs43
Characterization and refinement of zein-based gels43
Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation43
Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking43
Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating43
Emulsion gels with different proteins at the interface: Structures and delivery functionality43
Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting43
Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles43
Less is more: Limited fractionation yields stronger gels for pea proteins43
Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary43
Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk43
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin43
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films43
Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios43
Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)43
Rheological and physicochemical properties of polysaccharides extracted from stems of Dendrobium officinale43
Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds43
Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment42
Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fi42
Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil42
Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)42
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate42
Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends42
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl42
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility42
Copper sulfide nanoparticle-carrageenan films for packaging application42
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method42
Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films42
“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”42
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion42
Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch42