期刊： FOOD HYDROCOLLOIDS, 2022; 123 ()
Herein, gelatin was modified with ethylenediamine and processed into nanoparticles, named aminated gelatin nanoparticles (AGNPs). They had higher surf......
期刊： FOOD HYDROCOLLOIDS, 2022; 124 ()
The unique network structure of hydrogels enables very high levels of hydrophilicity and biocompatibility, while at the same time exhibiting the soft ......
期刊： FOOD HYDROCOLLOIDS, 2022; 124 ()
This study aims to evaluate monovalent (Na+) and divalent (Mg2+) ions regulated ovalbumin (OVA) foaming properties enhancement via the change of prote......
期刊： FOOD HYDROCOLLOIDS, 2022; 124 ()
Enzymatic modification is an effective method to inhibit starch retrogradation. However, lack of quantification of relationships between enzymatic mod......
期刊： FOOD HYDROCOLLOIDS, 2022; 124 ()
As an electrostatic deposited coating for gelatin/sodium carboxymethyl cellulose (CMC) coacervates, chitosan was applied to improve their stability an......
期刊： FOOD HYDROCOLLOIDS, 2022; 126 ()
In this study, enzymatically hydrolyzed rice starches (ERS) with a low dextrose equivalent (DE, DE < 5) was applied to prepare emulsion-filled gel ......
期刊： FOOD HYDROCOLLOIDS, 2022; 126 ()
The natural sweetener steviol glycosides (STE) have been shown to be an effective biosurfactant for formulation of food emulsions. In this work, we fi......
期刊： FOOD HYDROCOLLOIDS, 2022; 126 ()
This work was aimed at engineering and modulating oil-in-water (O/W) composite interfaces by controlling the interaction between cellulose and protein......
期刊： FOOD HYDROCOLLOIDS, 2022; 125 ()
While protein-stabilized high internal phase Pickering emulsions (HIPEs) have demonstrated promising potential for various applications in food, their......
期刊： FOOD HYDROCOLLOIDS, 2022; 130 ()
This research follows the current trend of food waste valorisation via green approaches. The structural and functional characteristics of active polys......
期刊： FOOD HYDROCOLLOIDS, 2022; 130 ()
Alginate-based encapsulation of probiotics is a well-recognized method. Crosslinking of the hydrogel occurs by ions and the most commonly used ion is ......
期刊： FOOD HYDROCOLLOIDS, 2022; 130 ()
The interactions between different phospholipids (yolk phospholipid, soybean phospholipid, and perilla seed phospholipid) and whey protein isolate (WP......
期刊： FOOD HYDROCOLLOIDS, 2022; 130 ()
We previously reported that major bovine milk oligosaccharides (BMO) can qualitatively and quantitatively analyzed using ultra high liquid chromatogra......
期刊： FOOD HYDROCOLLOIDS, 2022; 130 ()
Xanthohumol (XN), as an abundant chalcone in hops, has received increasing attention due to its pharmacologic effects. However, poor solubility and bi......
期刊： FOOD HYDROCOLLOIDS, 2022; 133 ()
The positive role of dextran (DX) produced by lactic acid bacteria in improving the rheological properties of fava bean protein has been confirmed, wh......
