Food Hydrocolloids

Article	Citations
Editorial Board	421
Editorial Board	406
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	243
Editorial Board	233
Graphical abstract TOC	212
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	197
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	194
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	186
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	181
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	181
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	179
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols	178
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	178
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	177
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	175
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	174
Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration	170
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	165
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	161
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	159
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	159
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	159
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	159
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	157
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	156

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	154
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	153
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	151
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	150
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	150
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	150
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying	150
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	147
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	143
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	140
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	139
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	138
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	137
The effect of three pectin fractions variation on the browning of different dried apple products	136
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	136
Effect of green propolis extract on functional properties of active pectin-based films	134
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	133
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread	133
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	132
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	132
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	132
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	131
Utilization of emulsion gels in plant-based meat analog formulations: A review	130
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	130
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	129
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	128
Pectin - Plant protein systems and their application	128
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	127
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	127
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	127
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	126
Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properti	125
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	125
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	123
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	123
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	123
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	121
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	121
Formation of casein-based triglyceride amorphous solid dispersions	120
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	119
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	119
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	118
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	117
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	116
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	116
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	114
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	114
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	114
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	114
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	114

Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	113
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	113
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	111
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	111
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	111
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	110
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	109
Characteristics of edible films enriched with fruit by-products and their application on cookies	109
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	109
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	108
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	108
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	107
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	107
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	107
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	107
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	106
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	106
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	106
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	106
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	105
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	104
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	104
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	104
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. L	104
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	104
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	102
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	102
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	101
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	100
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	100
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	100
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	100
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	100
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	99
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	98
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	98
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	97
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	97
Alginate edible films as delivery systems for green tea polyphenols	97
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	97
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	97
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	97
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	96
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	96
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	95
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra	95
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	95
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	95
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism	95
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	94
Graphical abstract TOC	94
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	94
Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems	94
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	94
Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications	94
Editorial Board	94
Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion	93
Sodium caseinate reduces the swelling of konjac flour: A further examination	93
The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved	93
The formation, stability and microstructure of calcium phosphate nanoclusters sequestered by casein phosphopeptides	93
Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins	92
Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin	92
Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics	91
Protein fortification of model cheese matrices using whey protein-enriched double emulsions	91
Sustainable polysaccharides from Malvaceae family: Structure and functionality	90
Molecular transport of vitamin B6 from whey protein and agarose composite gels using diffusion blending law modelling	90
Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness	90
Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion	90
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran	90
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures	90
Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates	89
Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio	89
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes	89
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique	89
Development of halochromic labels based on binary systems of cationic guar gum and κ-carrageenan loaded with alizarin red S for monitoring milk and seafood freshness	88
In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols	88
Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics	88
Corrigendum to “The mechanism of emulsion stabilization by protein-free pectin from Nicandra physaloides (Linn.) Gaertn seeds: Part Ⅰ. The effect of esterification degree” [Food Hydrocolloids 162 (202	88
High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions.	88
Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiation	87

Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing	87
Enhancing the properties and morphology of starch aerogels with nanocellulose	87
Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings	87
Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps	86
Impact of macronutrient composition in nutrition shakes on postprandial glycemic response, appetite, and food intake	86
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties	85
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	85
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques	85
Fabrication of curcumin-loaded pea protein isolate-quillaja saponin-tannic acid self-assembled nanoparticles by tuning non-covalent interactions: Enhanced physicochemical, interfacial and emulsifying	85
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex	85
Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water	85
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides	85
Contents continued	84
Corrigendum to: Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures [Food Hydrocolloids 137 108377]	84
pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins	84
Graphical abstract TOC	83
Contents continued	83
Graphical abstract TOC	83
Editorial Board	83
Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ	82
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean	82
Graphical abstract TOC	82
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction	82
Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing	82
Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study	81
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum	81
Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties	81
Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties	81
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions	80
Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels	80
Discovering novel cryo-oleofoams with excellent overrun: Synergistic effect between zein and monoglyceride at interface	80
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion	79
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion	79
Effect of ultrasonication on the structure and stability of protein modified liposomes	79
Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum	79
Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields	79
Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids	79
Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production	79
Shear and dilatational rheological properties of vegetable proteins at the air/water interface	78
Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity	78
Zein electrospun fibers purification and vanillin impregnation in a one-step supercritical process to produce safe active packaging	78
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes	78
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction	78
Thermal stability and in vitro digestion of alginate–starch–iron beads for oral delivery of iron	78
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels	78
Hydroxypropyl methycellulose-galactomannan binary complexes achieving 55 wt% curcumin loading capacity: Mechanism and bioactivity	77
Effects of different fatty acid ligands on the host-guest interaction of astaxanthin-bovine serum albumin: Thermodynamical analysis, binding site identification, and in vivo antioxidant evaluation	77
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan	77
Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models	76
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds	76
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles	76
Blending of polysaccharide-based carrot pomace with vegetable proteins for biocomposites with optimized performance for food packaging applications	76
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis	76
Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels	76
Molecular characterization of capsaicin binding interactions with ovalbumin and casein	76
Structure, properties and applications of kudzu starch	76
Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion	75
Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival	75
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA	75
Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum)	75
Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions	75
Effects of fucoidan and ferulic acid on potato starch: Pasting, rheological and retrogradation properties and their interactions	75
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan	75
Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties	75
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism	75
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles	75
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides	74
Bio-based nanomaterial suspensions as sprayable coatings for maintaining blueberry postharvest quality	74
Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains	74
Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate	74
Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients	74
Use of red onion skin (Allium cepa L.) in the production of bioactive extract and application in water-absorbing cryogels based on corn starch	73
Food-protecting films based on soy protein isolate and natural deep eutectic solvents: Antimicrobial and antioxidant properties	73
Biopolymer-based UV protection functional films for food packaging	73
Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness	73
Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces	73
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel	73
Pectin–cellulose nanofiber composites: Biodegradable materials for modified atmosphere packaging	73
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product	73
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)	72
Self-assembly technology engineering multi-functional slow-release packaging system with self-starting program for prolonged preservation of perishable products	72
New milk protein anisotropic structures formed by high moisture extrusion	72
Impact of amylose content on the formation of V-type granular starch	72
Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends	72
Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources	72
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum	72
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	72
Co-assembly of quinoa protein isolate and shellac as nano-vehicles for naringenin: Characterization, formation mechanism, release behavior and cellular uptake	72
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications	71
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes	71
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation	71
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition	71
Corrigendum to “Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis” [Food Hydrocolloids 156 (2024) 110346]	71
Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility	71
Current insights into protein solubility: A review of its importance for alternative proteins	71