Food Hydrocolloids

Article	Citations
Editorial Board	300
Editorial Board	266
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	248
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	246
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	218
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	216
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	211
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	210
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	206
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans	205
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	200
Editorial Board	199
Graphical abstract TOC	193
Adhesion testing of dysphagia diets for the quantitative evaluation of swallowing	191
Structural and functional characteristics of β-lactoglobulin/C-phycocyanin/starch composite gels induced by pressure	187
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	178
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	170
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	166
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	166
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	166
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	163
Corrigendum to “Embedded bioprinting enables precise fabrication of cultured meat with authentic structural properties” [Food Hydrocolloids 171 (2026) 111795]	162
The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	159
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	155
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	151

Preparation, construction, and application of agar phosphorylation for gel strength enhancement and freeze-thaw stability melioration	150
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	150
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	150
Comparative study on yellow pea protein extracted with deep eutectic solvent: A novel and eco-friendly solvent in food processing	147
Modulation of ovalbumin gel properties via liposome incorporation: Structural and mechanistic insights	145
Effect of green propolis extract on functional properties of active pectin-based films	139
Interfacial engineering through chitin retention unlocks the emulsification potential of Fusarium venenatum mycoprotein	139
The improved emulsification properties and enhanced ionic cross-linking capability of octenyl succinic anhydride modified sunflower pectin	138
Synergistically improving the properties of gelatin-based edible films with hydroxypropyl distarch phosphate and pre-gelatinized starch for convenience food packaging applications	137
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	137
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	136
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	136
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	135
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	135
Formation of casein-based triglyceride amorphous solid dispersions	135
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	134
Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity	133
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	132
Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties	131
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	130
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	130
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	130
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	130
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	127
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	126
Ultrafiltration-driven refinement of soluble pea protein fractions reduces antinutritional load and increases protein content	125
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	125
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	124
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	124
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment	123
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	123
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	123
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	122
How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?	122
Impact of mung bean albumin-to-globulin ratio on the protein foaming properties: Explanation about protein physicochemical, molecular and interfacial properties	121
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	119
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	118
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	118
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	115
Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation	115
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	115
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	113
Potato protein-carboxymethyl chitosan bigels: a novel system for dual delivery of lipophilic and hydrophilic compounds	113
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	113
Corrigendum to “Preparation and characterization of edible oleogels from starch-based aqueous foams via foam-templated approach” [Food Hydrocolloids 173 (2026) 112307]	113
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	113
Effect of glycosylated gliadin on the structural and functional properties of highland barley starch gel	113
Utilization of emulsion gels in plant-based meat analog formulations: A review	112
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	112
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	111

Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	111
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	110
Amyloid fibrillation of different ratios of 7S/11S soy protein: comparison of fibril structural characteristics and analysis of the potential for preparing high-internal-phase emulsions	109
Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models	109
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	109
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	109
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	109
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	109
Quality control of gum arabic – Molecular basis and a new screening method	109
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution	108
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	107
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	107
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods	106
Physicochemical stability and digestion properties of surfactin/rice bran polysaccharide glycosylated conjugate-based nano-delivery system for fish oil encapsulation	106
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	106
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	106
Hard-to-cook (HTC) phenomenon associated changes in protein and lipid profile of faba and adzuki beans	105
Modification of sheep hoof collagen by electron beam irradiation: Mechanistic insights into its effects on physicochemical and functional properties based on molecular structural analyses	105
Mixing commercial plant proteins compromises the mechanical properties of heat-set gels	105
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	104
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	104
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	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
Multi-functional food structuring ingredients from jellyfish	104
Interaction of phosvitin with Chitosan: Effect of pH, ionic strength, and temperature	103
Oil-based micro-sized extraction system designed from O/W Pickering emulsion template for highly efficient nanoplastics removal in the gastrointestinal tract	103
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	103
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	103
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	102
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	102
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	102
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	101
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	101
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	100
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	100
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	100
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	99
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	99
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	99
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	99
Characteristics of edible films enriched with fruit by-products and their application on cookies	99
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	99
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	99
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	98
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface	98
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	98
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	98
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	98
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	97
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	97
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	97
Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	97
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	96
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	96
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	96
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	96
Molecular structure and pasting, rheological, and digestive properties of a novel small granular starch obtained from Chlorella sorokiniana cultivated under a nutrition-limited condition	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
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	95
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	95
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	95
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	94
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	94
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	93
Covalent protein-phenolic modification – Effect of the phenolic compound structure on protein modification and conformational changes	93
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	93
The effect of three pectin fractions variation on the browning of different dried apple products	93
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	93
Graphical abstract TOC	92
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	92
Graphical abstract TOC	92
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	92
Alginate edible films as delivery systems for green tea polyphenols	92
Editorial Board	92
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	92
Thermal stability and in vitro digestion of alginate–starch–iron beads for oral delivery of iron	91
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)	91
Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation	91
Molecular transport of vitamin B6 from whey protein and agarose composite gels using diffusion blending law modelling	91
Effect of ultrasonication on the structure and stability of protein modified liposomes	90

The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved	90
Ca(OH)2 induced modification of curdlan via helical disruption and ionic crosslinking enhances the freeze-thaw stability of whole black rice flour-based boba	90
The formation, stability and microstructure of calcium phosphate nanoclusters sequestered by casein phosphopeptides	90
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides	90
Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms	89
Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiation	89
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan	89
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels	89
Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing	89
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition	89
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds	89
Molecular characterization of capsaicin binding interactions with ovalbumin and casein	88
Contents continued	88
Effects of sequential ultrasound treatment on the structure and gel properties of tannic acid -crosslinked fish gelatin	88
Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx)	88
Seed-induced gelation of whey protein via fibril elongation amplification	87
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	87
Editorial: Boosting food structure – The role of advanced X-ray and neutron techniques in shaping the future of Food Hydrocolloids	87
High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles	86
Novel eco-friendly extraction of oat bran protein: A multifaceted analysis of structure, physicochemical, and functional properties	86
Pectin–cellulose nanofiber composites: Biodegradable materials for modified atmosphere packaging	86
Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends	86
Blending of polysaccharide-based carrot pomace with vegetable proteins for biocomposites with optimized performance for food packaging applications	86
Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates	86
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes	85
Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems	85
Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion	85
Development of a dual-layer collagen film with insulating, antioxidant, antimicrobial, and pH-sensitive properties for the maintenance and visual monitoring of shrimp freshness	85
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties	85
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes	84
Decoration of the ferritin nanocage surface to regulate the interfacial structure of emulsions for the development of a chitosan-based active film applied to Agaricus bisporus preservation	84
Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions	83
Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids	83
Anthocyanin-loaded CNC–whey protein complexes: Interfacial stabilization and oxidative challenges in Pickering emulsions	82
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex	81
Protein fortification of model cheese matrices using whey protein-enriched double emulsions	81
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	81
Impact of amylose content on the formation of V-type granular starch	81
Graphical abstract TOC	81
Editorial Board	81
Graphical abstract TOC	81
Editorial Board	81
Contents continued	81
Bio-based nanomaterial suspensions as sprayable coatings for maintaining blueberry postharvest quality	81
Use of red onion skin (Allium cepa L.) in the production of bioactive extract and application in water-absorbing cryogels based on corn starch	80
Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics	80
Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings	80
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis	80
Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties	80
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications	80
The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications	79
Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism	79
Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels	79
Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin	79
Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions	79
Self-assembly technology engineering multi-functional slow-release packaging system with self-starting program for prolonged preservation of perishable products	79
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA	79
Construction of a gelatinized starch-based chlorogenic acid emulsion: Transcriptomic insights into antibacterial mechanism and application in cod preservation	79
Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models	78
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction	78
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu	78
Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study	78
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures	78
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides	78
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	77
Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer	77
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes	77
Gelation of gellan in sucrose solutions as studied by rheology, particle tracking, micro-DSC, and 1H NMR measurements	77
Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin	77
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques	77
Impact of fatty acid unsaturation levels on the physicochemical properties and oxidative/digestive stability of pectin/LDL-based oleogels	77
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration	77
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions	77
Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients	76
Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio	76
Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk	76
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds	76
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran	76
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique	76
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles	76
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation	76
Enhancing the properties and morphology of starch aerogels with nanocellulose	76
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles	76
Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications	75
Functional complex coacervates based on pectin recovered from red chilto wastes and gelatin: in vitro gastroduodenal digestion and antioxidant activity	75
Heteroprotein complex co-aggregation of ovalbumin and ovotransferrin: structure formation and thermodynamics	75
Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins	75
Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum	75
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction	75
Impact of macronutrient composition in nutrition shakes on postprandial glycemic response, appetite, and food intake	75
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	74
Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum)	74
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan	74
Binding of α-lactalbumin to unsaturated fatty acids monolayers at various pH	74
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion	74