Food Hydrocolloids

Article	Citations
Editorial Board	409
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	396
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	238
Editorial Board	222
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	201
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	192
Editorial Board	183
Graphical abstract TOC	177
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	174
Formation of casein-based triglyceride amorphous solid dispersions	174
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	173
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	172
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	171
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	171
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	169
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	168
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	165
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	164
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	159
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols	156
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	155
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	154
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	153
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	152
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	150

Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	148
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	148
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	148
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	147
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	147
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	144
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	143
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	143
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	141
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	140
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	138
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	136
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	136
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	135
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	135
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	134
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	130
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	130
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	129
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	129
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	129
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	128
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	128
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	127
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	127
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	127
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	126
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	125
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	125
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	124
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra	123
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	123
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	123
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	121
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	121
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	121
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	121
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	120
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	119
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	119
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	119
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	118
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	116
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	116
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	116
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	115
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	115
Alginate edible films as delivery systems for green tea polyphenols	114
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	113
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	112

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	112
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	112
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	112
Utilization of emulsion gels in plant-based meat analog formulations: A review	111
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	109
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	108
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	108
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	107
Effect of green propolis extract on functional properties of active pectin-based films	106
Characteristics of edible films enriched with fruit by-products and their application on cookies	106
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	105
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	105
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	105
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	105
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	104
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	104
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	104
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	104
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	103
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	103
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	103
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	102
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	102
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	102
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	102
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	101
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	101
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	101
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	101
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	101
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	101
Pectin - Plant protein systems and their application	99
Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis	99
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles	99
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach	98
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	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	97
Effect of controlled enzymatic treatment on the physicochemical, structural and functional properties of high-intensity ultrasound treated album (Chenopodium album) protein	96
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals	96
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying	96
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat	96
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium	95
pH-responsive collagen nanocomposite films reinforced by curcumin-loaded Laponite nanoplatelets for dynamic visualization of shrimp freshness	95
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach f	95
The effect of three pectin fractions variation on the browning of different dried apple products	94
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers	94
Preparation, characterization, and foaming properties of soy protein nanoparticles by the cross-linking reaction induced by microbial transglutaminase	94
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein	94
Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism	94
Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme	94
Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications	93
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis	93
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes	93
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms	93
Editorial Board	92
Graphical abstract TOC	92
The stability and absorption of naturally occurring cAMP by its weak interactions with jujube polysaccharides were greatly improved	91
Investigating the role of the different molar mass fractions of a pectin rich extract from onion towards its emulsifying and emulsion stabilizing potential	91
Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion	91
Blending of common bean-based flours with different microstructures to steer their thickening potential in high-moisture viscous model systems	91
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	91
Improving stability of phycocyanin under acidic conditions by surface patch binding induced complexation with gelatin	90
The formation, stability and microstructure of calcium phosphate nanoclusters sequestered by casein phosphopeptides	90
Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps	90
Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties	90
Sodium caseinate reduces the swelling of konjac flour: A further examination	90
Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins	89
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum	89
Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum)	89
Bio-based nanomaterial suspensions as sprayable coatings for maintaining blueberry postharvest quality	88
Structure, properties and applications of kudzu starch	88
Facile production of water-in-oil emulsions stabilized by unmodified cellulose nanocrystals using transient double emulsions technique	88
Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio	88
Rheological properties of ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics	88
Protein fortification of model cheese matrices using whey protein-enriched double emulsions	88
Molecular transport of vitamin B6 from whey protein and agarose composite gels using diffusion blending law modelling	87
Graphical abstract TOC	87
Contents continued	87
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	87
Corrigendum to: Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures [Food Hydrocolloids 137 108377]	87

Graphical abstract TOC	86
Graphical abstract TOC	86
Editorial Board	86
Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ	86
Contents continued	86
Impact of macronutrient composition in nutrition shakes on postprandial glycemic response, appetite, and food intake	85
Use of red onion skin (Allium cepa L.) in the production of bioactive extract and application in water-absorbing cryogels based on corn starch	85
Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water	85
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion	84
Physico-chemical properties of pea fibre and pea protein blends and the implications for in vitro batch fermentation using human inoculum	84
Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources	84
Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids	84
Effect of ultrasonication on the structure and stability of protein modified liposomes	83
Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production	83
Discovering novel cryo-oleofoams with excellent overrun: Synergistic effect between zein and monoglyceride at interface	83
Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields	83
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis	83
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion	83
Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends	82
Thermal stability and in vitro digestion of alginate–starch–iron beads for oral delivery of iron	82
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels	82
Protein, hydrophobic nature, and glycan profile of sugar beet pectin influence emulsifying activity	82
Valorising legume protein extraction side-streams: Isolation and characterisation of fibre-rich and starch-rich co-products from wet fractionation of five legumes	82
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism	82
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles	81
pH-dependent micellar properties of edible biosurfactant steviol glycosides and their oil-water interfacial interactions with soy proteins	81
Hydroxypropyl methycellulose-galactomannan binary complexes achieving 55 wt% curcumin loading capacity: Mechanism and bioactivity	81
Zein electrospun fibers purification and vanillin impregnation in a one-step supercritical process to produce safe active packaging	81
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles	81
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA	81
Shear and dilatational rheological properties of vegetable proteins at the air/water interface	81
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction	81
Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties	80
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran	80
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	80
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan	80
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product	79
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	78
Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study	78
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation	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
Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models	77
Food-protecting films based on soy protein isolate and natural deep eutectic solvents: Antimicrobial and antioxidant properties	77
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds	76
Structural, rheological and emulsifying properties of RG-I enriched pectins from sweet and sour cherry pomaces	76
Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival	76
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel	76
Blending of polysaccharide-based carrot pomace with vegetable proteins for biocomposites with optimized performance for food packaging applications	76
Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films	75
Mimicking animal adipose tissue using a hybrid network-based solid-emulsion gel with soy protein isolate, agar, and alginate	75
Type of pectin affects the functionality of potato protein-pectin conjugates in emulsions	75
Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness	75
Molecular characterization of capsaicin binding interactions with ovalbumin and casein	75
Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients	75
Microcapsules of a cinnamon, peppermint, and lemon essential oil mix by spray drying: Preparation, characterization and antibacterial functions	75
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition	74
Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels	74
Sustainable polysaccharides from Malvaceae family: Structure and functionality	74
High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions.	73
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties	73
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum	73
Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains	73
Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion	73
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications	73
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction	73
Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion	73
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures	73
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides	73
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction	73
New milk protein anisotropic structures formed by high moisture extrusion	72
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean	72
Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing	72
Pectin–cellulose nanofiber composites: Biodegradable materials for modified atmosphere packaging	72
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides	72
The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)	72
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan	72
Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing	72
Self-assembly technology engineering multi-functional slow-release packaging system with self-starting program for prolonged preservation of perishable products	72
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques	72
Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility	72
How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes	72
Co-assembly of quinoa protein isolate and shellac as nano-vehicles for naringenin: Characterization, formation mechanism, release behavior and cellular uptake	72
Biopolymer-based UV protection functional films for food packaging	71
Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer	71
Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings	71
Enhancing the properties and morphology of starch aerogels with nanocellulose	71
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex	70
In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols	70
Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties	70
Effects of fucoidan and ferulic acid on potato starch: Pasting, rheological and retrogradation properties and their interactions	70
Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiation	70
Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates	70
Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness	70
Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl	70
Impact of amylose content on the formation of V-type granular starch	70