Food Hydrocolloids

Article	Citations
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications	249
Chitosan for food packaging: Recent advances in active and intelligent films	221
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	206
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel	194
Advances in the plant protein extraction: Mechanism and recommendations	185
Multifunctional bionanocomposite films based on konjac glucomannan/chitosan with nano-ZnO and mulberry anthocyanin extract for active food packaging	181
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective	177
Effects of glycerol and thymol on physical, mechanical, and thermal properties of corn starch films	174
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients	173
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions	164
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food	163
Gelatin-based functional films integrated with grapefruit seed extract and TiO2 for active food packaging applications	158
Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices	151
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method	140
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation	137
Development and evaluation of soy protein isolate-based antibacterial nanocomposite films containing cellulose nanocrystals and zinc oxide nanoparticles	135
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications	133
Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers	130
Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery	130
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction	129
Bacterial cellulose as a biodegradable food packaging material: A review	127
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application	126
Zein/soluble soybean polysaccharide composite nanoparticles for encapsulation and oral delivery of lutein	121
Polysaccharide-based Pickering emulsions: Formation, stabilization and applications	120
Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging	119

Observations on the impact of amylopectin and amylose structure on the swelling of starch granules	119
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH	119
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi	117
Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion	116
Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies	116
Biobased materials for active food packaging: A review	115
Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes	114
Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength	114
Preparation of high thermal stability gelatin emulsion and its application in 3D printing	113
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs	113
Effect of sulfur nanoparticles on properties of alginate-based films for active food packaging applications	112
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 packag	111
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)	111
Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber	110
Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour	109
Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics	108
Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel	106
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application	105
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 chicken	105
Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates	105
Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts	104
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation	102
Improvement of the water resistance and ductility of gelatin film by zein	102
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	100
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG	100
Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion	98
Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application	97
Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose	97
Extraction of pectin from agroindustrial residue with an ecofriendly solvent: use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification	96
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions	96
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic	96
Effects of Cordyceps polysaccharides on pasting properties and in vitro starch digestibility of wheat starch	95
Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions	95
Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging	94
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation	93
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications	93
Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films	93
Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans	92
Extraction methods significantly impact pea protein composition, structure and gelling properties	92
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties	91
Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components	91
Advances on alginate use for spherification to encapsulate biomolecules	90
Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development	90
Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp	90
Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods	89
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum	89
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH	89
Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties	88
Development of antioxidant, antimicrobial and ammonia-sensitive films based on quaternary ammonium chitosan, polyvinyl alcohol and betalains-rich cactus pears (Opuntia ficus-indica) extract	88
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis	88

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 chee	87
Controlled release of antioxidants from active food packaging: A review	87
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment	87
Microencapsulation of natural dyes with biopolymers for application in food: A review	86
Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa	86
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation	86
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing	86
Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions	86
Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits	86
Physicochemical and storage properties of chitosan-based films plasticized with deep eutectic solvent	86
Accurately intelligent film made from sodium carboxymethyl starch/κ-carrageenan reinforced by mulberry anthocyanins as an indicator	85
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate	85
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying	85
Bigels and multi-component organogels: An overview from rheological perspective	85
The versatility of collagen and chitosan: From food to biomedical applications	85
Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion	84
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing	84
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization	84
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins	84
Effect of superheated steam treatment on the structural and digestible properties of wheat flour	83
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms	83
Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes	82
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties	82
Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin	82
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 beads	82
Effect of chitosan/essential oils/silver nanoparticles composite films packaging and gamma irradiation on shelf life of strawberries	82
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)	82
Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application	81
Structural characteristics and biological activities of a pectic-polysaccharide from okra affected by ultrasound assisted metal-free Fenton reaction	81
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates	81
Nanocellulose: Recent trends and applications in the food industry	81
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products	81
Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion	81
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation	81
High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers	80
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils	80
Impact of high pressure on starch properties: A review	80
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property	80
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate	79
Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef	79
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin	78
Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties	78
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure	78
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment	78
Development of pH-responsive antioxidant soy protein isolate films incorporated with cellulose nanocrystals and curcumin nanocapsules to monitor shrimp freshness	77
Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein	77
Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery	77
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization	77
Physico-chemical and functional properties of rutin induced chitosan/poly (vinyl alcohol) bioactive films for food packaging applications	77
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects	76
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review	76
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks	76
Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch	76
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate	75
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating	75
Development and comparison of different polysaccharide/PVA-based active/intelligent packaging films containing red pitaya betacyanins	75
Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking	75
Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects	75
In vitro digestion and fecal fermentation behaviors of a pectic polysaccharide from okra (Abelmoschus esculentus) and its impacts on human gut microbiota	75
Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology	74
Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism	74
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes	74
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	74
Facile synthesis of nano-nanocarriers from chitosan and pectin with improved stability and biocompatibility for anthocyanins delivery: An in vitro and in vivo study	74
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin	74
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein	74
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability	73
Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids	73
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein	73
Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles	73
Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging	72
Small and large oscillatory shear properties of concentrated proteins	72
Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles	72
Collagen and its derivatives: From structure and properties to their applications in food industry	72
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate	72
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment	72
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network	72
The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate	72
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities	72
Antioxidant and antimicrobial films based on brewers spent grain arabinoxylans, nanocellulose and feruloylated compounds for active packaging	71

Characterizations of novel konjac glucomannan emulsion films incorporated with high internal phase Pickering emulsions	71
Tuning complexation of carboxymethyl cellulose/ cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation	71
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes	71
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system	71
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes	71
Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis	71
Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity	71
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility	70
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin	70
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum	70
Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei	70
Physicochemical characteristics of cellulose nanocrystals isolated from seaweed biomass	70
Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions	70
Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review	70
High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing	70
Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin	69
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers	69
Stimulus-responsive hydrogels in food science: A review	69
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees	69
A review of structural transformations and properties changes in starch during thermal processing of foods	69
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches	69
An insight into starch slowly digestible features enhanced by microwave treatment	69
Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization	69
Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds	69
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates	68
Functional characterization of plant-based protein to determine its quality for food applications	68
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation	68
Systematic review on modification methods of dietary fiber	68
An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying	67
Development of pork and shrimp freshness monitoring labels based on starch/polyvinyl alcohol matrices and anthocyanins from 14 plants: A comparative study	67
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG c	67
Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin	67
Fabrication, characterization, stability and re-dispersibility of curcumin-loaded gliadin-rhamnolipid composite nanoparticles using pH-driven method	67
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure	66
Modification of resistant starch nanoparticles using high-pressure homogenization treatment	66
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate	66
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics	66
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 fillets	66
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability	66
Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness	66
Biodegradable intelligent film for food preservation and real-time visual detection of food freshness	66
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance	66
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	66
Edible pickering high internal phase emulsions stabilized by soy glycinin: Improvement of emulsification performance and pickering stabilization by glycation with soy polysaccharide	66
Fabrication and characterization of matrine-loaded konjac glucomannan/fish gelatin composite hydrogel as antimicrobial wound dressing	65
Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries	65
Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin	65
Microencapsulation of Vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin	65
Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan	65
Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate	65
Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin	65
Nanocellulose and microcrystalline cellulose from agricultural waste: Review on isolation and application as reinforcement in polymeric matrices	65
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions	65
Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches	65
Composite films based on chitosan and epigallocatechin gallate grafted chitosan: Characterization, antioxidant and antimicrobial activities	65
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl	65
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability	65
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility	64
Effects of α-amylase and glucoamylase on the characterization and function of maize porous starches	64
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility	64
Fabrication, characterization, physicochemical stability and simulated gastrointestinal digestion of pterostilbene loaded zein-sodium caseinate-fucoidan nanoparticles using pH-driven method	64
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity	64
Oral tribology: Providing insight into oral processing of food colloids	64
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins	64
Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fi	64
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)	64
Polysaccharide from Gracilaria Lemaneiformis prevents colitis in Balb/c mice via enhancing intestinal barrier function and attenuating intestinal inflammation	64
Structural, antioxidant, prebiotic and anti-inflammatory properties of pectic oligosaccharides hydrolyzed from okra pectin by Fenton reaction	63
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability	63
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing	63
Emulsion gels with different proteins at the interface: Structures and delivery functionality	63
Recent trends in oil structuring using hydrocolloids	63
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan	63
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing	63
Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10	63
Structural characterization and antioxidant activity of alkali-extracted polysaccharides from quinoa	63
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing	63
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology	63
Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films	62
Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment	62
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein	62
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure	62
Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein	62
Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study	62
High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure	62
Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol	62
Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness	61
Molecular characteristics and antioxidant activity of laminarin extracted from the seaweed species Laminaria hyperborea, using hydrothermal-assisted extraction and a multi-step purification procedure	61
Fabrication of cellulose nanofiber-based functional color indicator film incorporated with shikonin extracted from Lithospermum erythrorhizon root	61
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches	61
Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin	61
Ordered structure of starch inclusion complex with C10 aroma molecules	61
A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect	60
Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion	60
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract	60