Food Hydrocolloids

Article	Citations
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	352
Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol	334
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	295
Internal structure and thermal properties of potato starches varying widely in amylose content	244
Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing	205
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	200
Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization	182
Nanoparticle and dialdehyde polysaccharide synergistically improving the physicochemical properties of soy protein isolate films enriched with lingonberry extract	181
Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum	177
Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets	171
Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile	164
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	163
Impact of potato starch structural transitions on microstructure development during deep-frying	163
Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization	159
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage	155
Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios	153
Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch	152
Supramolecular assembly of dual crosslinked nanocomposite polysaccharides hydrogel: Integration of injectable, self-healing, and pH-responsive platform for sustained delivery of polyphenols	152
Hydrocolloid coated oleosomes for development of oleogels	151
In vitro gastrointestinal lipid handling and bioaccessibility rate of infant formula with large phospholipid-coated lipid droplets are different from those of standard formula and closer to human milk	150
Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties	149
Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion	148
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	147
Contents continued	146
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	145

An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	143
Tailoring stability in oil-in-water high internal phase Pickering emulsions (HIPPEs) through surface modification of beeswax-based solid lipid particles (SLPs) with various surfactants	139
Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey	139
Preparation and characterization of hydrophobically-modified sodium alginate derivatives as carriers for fucoxanthin	134
Coacervation and aggregation in lysozyme/alginate mixtures	134
Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels	134
Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate	133
Granulation and encapsulation of N-Acetylcysteine (NAC) by internal phase separation	133
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation	129
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions	129
The perfect hydrocolloid stabilizer: Imagination versus reality	129
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration	127
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	125
A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk	124
Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method	123
Removing surface proteins promote the retrogradation of wheat starch	122
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	122
Continuous pulsed electric field processing for intensification of aqueous extraction of protein from fresh green seaweed Ulva sp. biomass	121
Surface microstructure of rice starch is altered by removal of granule-associated proteins	121
Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion	120
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participant	120
Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate	120
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	119
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties	118
Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils	117
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling	117
Coffee melanoidins as emulsion stabilizers	117
Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ	117
Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH	116
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles	115
Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement	114
Thermal degradation of thaumatin at low pH and its prevention using alkyl gallates	114
Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion	114
Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules	114
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage	113
Properties of different poultry skins sources in relation to co-extruded sausage casings	113
Thermo-mechanical response of liquid-core beads as affected by alginate molecular structure	112
Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure	112
Electrospun starch-based nanofiber mats for odor adsorption of oyster peptides: Recyclability and structural characterization	111
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life	111
Characteristics of edible films enriched with fruit by-products and their application on cookies	109
Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing	109
Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures	108
Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane	108
Microstructural, physicochemical properties, and interaction mechanism of hydrogel nanoparticles modified by high catalytic activity transglutaminase crosslinking	108
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	107
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	107
Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin	107
Addition of gamma-valerolactone stabilizes aqueous electrospinning of gelatin	106
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	106

The role of amylose content on the structure and rheological properties of pea protein-starch systems during pressurized hydrothermal processing	105
Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies	105
Contents continued	105
A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)	105
Graphical abstract TOC	104
Formation of ferritin-agaro oligosaccharide-epigallocatechin gallate nanoparticle induced by CHAPS and partitioned by the ferritin shell with enhanced delivery efficiency	103
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders	103
Soluble protein particles produced directly from mung bean flour by simple coacervation	103
Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3	102
Self-assembly mechanism of rice glutelin amyloid fibril aggregates obtained through experimental and molecular dynamics simulation analysis	102
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels	100
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract	100
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments	100
Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films	99
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells	99
Methodology to predict the time-dependent storage modulus of starch suspensions during heating	98
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability	98
Progress in tailoring starch intrinsic structures to improve its nutritional value	98
Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514	97
Effect of flavonoid structure and pH on iron-mediated pectin interaction	97
The impact of phosphates on the fibrous structure formation of textured wheat gluten	96
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	96
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva	96
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel	95
Emulsifying properties of β-glucan-rich extracts obtained from Pleurotus ostreatus whole mushroom and stipes	95
The influence mechanism of pH and hydrothermal processing on the interaction between cyanidin-3-O-glucoside and starch	95
The effect of three pectin fractions variation on the browning of different dried apple products	94
Ulvans, sulfated β-d-galactans and xyloarabinogalactan: A comparative approach to extraction, structural characterization and antioxidant activity assessment	94
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	94
Competitive interfacial behavior in sodium caseinates-hydroxypropyl cellulose mixed systems	93
Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics	93
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels	93
Contents coninued	93
Graphical abstract TOC	93
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	93
Graphical abstract TOC	93
Conformational changes to zein and its binding interactions with sodium caseinate during the pH-driven self-assembly using multi-spectroscopic and hydrostatic methods	93
Editorial Board	92
Graphical abstract TOC	92
Editorial Board	92
Contents continued	91
Characterization of hydrophilic and hydrophobic core-shell microcapsules prepared using a range of antisolvent approaches	91
Editorial Board	91
Graphical abstract TOC	91
Contents continued	90
Editorial Board	90
Editorial Board	90
Graphical abstract TOC	90
Graphical abstract TOC	89
Editorial Board	89
contents continued	88
Graphical abstract TOC	88
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	88
Fe(Ⅲ) concentrations controlled highly soluble carboxylated inulin–Fe toward efficient supplement of iron	88
Graphical abstract TOC	87
Graphical abstract TOC	87
Mechanism of interaction between agar and corn starch: Towards improved properties of starch-based cryogel	87
Preface “21st Gums and Stabilisers for the food industry conference” special issue	87
contents continued	87
Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties	87
Enzymatic synthesis of propionyl-fructooligosaccharides and their evaluation as a gut microbiota modulator	86
Graphical abstract TOC	86
Effect of encapsulation on β-carotene absorption and metabolism in mice	86
Contents continued	85
Contents continued	85
Contents continued	85
Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin	85
Graphical abstract TOC	85
Contents continued	84
Contents continued	84
Editorial Board	83
Modulation of hen egg white protein techno-functionality by amyloid formation	83
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	83
Preparation and characterization of concentrated γ-Oryzanol nanodispersions by solvent displacement method: Effect of processing conditions on nanoparticles formation	83
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	83
Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan	83
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	83
Study on internal structure and digestibility of jackfruit seed starch revealed by chemical surface gelatinization	82
Formation and characterization of hollow particles with zein-WPI hybrid shell for curcumin encapsulation	82
Editorial Board	82

Oral structural breakdown and sensory perception of plant-based emulsions	81
Type 1 resistant starch: Nutritional properties and industry applications	81
Chemometric insights into milk-carrageenan breaking and gel strength	81
Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism	81
Facile fabrication of chitosan colloidal films with pH-tunable surface hydrophobicity and mechanical properties	81
Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates	81
Physicochemical characterization, antioxidant and antimicrobial activities of chitosan film containing Sauropus androgynus extract prepared by solution casting and supercritical impregnation	80
Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III	80
Development and characterization of edible plant-based fibers using a wet-spinning technique	80
pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin	80
Liquid foams with a lifetime of several days co-stabilized by monodisperse protein nanoparticles and mechanically stable starch nanocrystals	79
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	79
Production of hybrid protein-polysaccharide extracts from Ulva spp. seaweed with potential as food ingredients	79
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	79
Thermostable physically crosslinked cryogel from carboxymethylated konjac glucomannan fabricated by freeze-thawing	79
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein	79
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	79
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels	78
Agar as a single organogelator in the process of solidification of rapeseed (canola) oil obtained by different manufacturing methods	78
Electrospinning is a potential way for preparing edible plant protein-based nanofibers with porous surface using safflower seed meal	78
Enrichment of sunflower oil with tomato carotenoids and its encapsulation in Ca-alginate beads: Preparation, characterization and chemical stability upon in vitro digestion	78
Possibility of storing olive oil in antioxidant biobased pouches made of chitosan and gelatin	78
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	78
Multihole nozzle-mediated high-moisture extrusion of soy proteins into fiber-rich structures	78
Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic	77
Graphical abstract TOC	77
Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin	77
S. hispanica mucilage/ ZnO based films: Preparation, characterization, and potential application	77
Comparative efficacy of amino acid availability and peptidomic analysis of alternative proteins from different sources under dynamic in vitro protein digestion	77
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives	76
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin	76
Effect of desalted egg white and gelatin mixture system on frozen dough	76
A green extraction method for gelatin and its molecular mechanism	76
Utilization of emulsion gels in plant-based meat analog formulations: A review	76
Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces	76
Tomato (Solanum lycopersicum) leaf juice induced whey protein gelling: Unveiling the potential of endogenous proteases in novel applications	76
A novel all-natural (collagen+pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity	75
Optimization of high-pressure-assisted xanthan gum dispersions for the maximization of rheological moduli: Application of time-pressure/ temperature superposition principle	75
Effects of ultrasonic and ozone modification on the morphology, mechanical, thermal and barrier properties of corn starch films	75
The self-assembly mechanism of ovotransferrin fibrils induced by subtilisin A and Ca2+ ions and their application in nutrient delivery and texture optimization for liquid food	75
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	75
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	75
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	75
Correlation study between structural parameters of droplets and rheological properties of O/W high internal phase Pickering emulsions above the closest packing density	75
Interactions between heterogeneous cell walls and two procyanidins: Insights from the effects of chemical composition and physical structure	75
Tyramine modification of high and low methoxyl pectin: Physicochemical properties, antioxidant activity, and gelation behavior	74
Simple and eco-friendly fabrication of hempseed protein by one-step low-temperature-induced phase separation and centrifugal removal of oil	74
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	74
Shear and temperature sensitivity of a shear-thickening biopolymer from the New Zealand black tree fern	74
Alginate edible films as delivery systems for green tea polyphenols	74
Mildly preheating induced conformational changes of soy protein isolates contributed to the binding interaction with blueberry anthocyanins for stabilization	74
Encapsulation of monoglycerides in V-type granular starch prepared under different ethanol concentrations	74
Optimization of novel sustainable Dictyota mertensii alginate films with beeswax using a simplex centroid mixture design	74
Effect of three soluble dietary fibers on the properties of flaxseed gum-based hydrogels: A comparison study and mechanism illustration	74
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	74
Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils	73
Extensional rheology of condensed milk treated with glucosyl transferases	73
An enzymatic approach to quantify branching on the surface of starch granules by interfacial catalysis	73
Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying	72
Regulation, production and clinical application of Foods for Special Medical Purposes (FSMPs) in China and relevant application of food hydrocolloids in dysphagia therapy	72
New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin	72
The multi-modal sensory effect on sour taste perception during oral processing of starch-thickened fluids	72
Evaluation of cassava leaves extract as a material to produce biopolymer-based films	72
Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks	72
Starch characteristics and baking quality of chilled ready-to-eat sandwich bread made with starch branching enzyme II mutant wheat flour	71
Biocompatible oil-in-water-in-oil double emulsion stabilized synergistically by phytosterol/chitosan complex particle and gelatin	71
Thermal treatments modulate short-chain fatty acid production and microbial metabolism of starch-based mixtures in different ways: A focus on the relationship with the structure of resistant starch	71
Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability	70
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism	70
Effect of heat treatment at low moisture on the increase of resistant starch content in Araucaria angustifolia seed starch	70
Interest of black carob extract for the development of active biopolymer films for cheese preservation	69
What determines the foam stability of dilute protein solutions in sparging systems?	69
Mapping the texture of plant protein blends for meat analogues	69
Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins	69
Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength	69
Ultra-stable high-internal-phase emulsions fabricated solely by hydrophilic cellulose nanofiber via inter-droplet jamming	69
Fabrication of the low molecular weight peptide-based hydrogels and analysis of gelation behaviors	69
Effect of starch molecular weight on the colon-targeting delivery and promoting GLP-1 secretion of starch-lecithin complex nanoparticles	69
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	69
The effect of nanochitin on gastrointestinal digestion of starch and protein: Role of surface charge and size	68
Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes	68
Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan	68
Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters	68
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	68
Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films	68
Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance	68
Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise	67
Characterization of storage modulus of starch suspensions during the initial stages of pasting using Stokesian dynamics simulations	67
Structural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study	67
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	67
Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties	67
Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance	67
Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure	66
Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly	66
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	66