Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness (English)
- New search for: Yang, Zan
- New search for: Tong, Fei
- New search for: Peng, Zhongwei
- New search for: Wang, Lei
- New search for: Zhu, Lu
- New search for: Jiang, Wanqi
- New search for: Xiong, Guoyuan
- Further information on Xiong, Guoyuan:
- https://orcid.org/0000-0003-3845-4609
- New search for: Zheng, Mingming
- New search for: Zhou, Yibin
- New search for: Liu, Yingnan
- New search for: Yang, Zan
- New search for: Tong, Fei
- New search for: Peng, Zhongwei
- New search for: Wang, Lei
- New search for: Zhu, Lu
- New search for: Jiang, Wanqi
- New search for: Xiong, Guoyuan
- Further information on Xiong, Guoyuan:
- https://orcid.org/0000-0003-3845-4609
- New search for: Zheng, Mingming
- New search for: Zhou, Yibin
- New search for: Liu, Yingnan
In:
Food Hydrocolloids
;
135
;
2022
-
ISSN:
- Article (Journal) / Electronic Resource
-
Title:Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness
-
Contributors:Yang, Zan ( author ) / Tong, Fei ( author ) / Peng, Zhongwei ( author ) / Wang, Lei ( author ) / Zhu, Lu ( author ) / Jiang, Wanqi ( author ) / Xiong, Guoyuan ( author ) / Zheng, Mingming ( author ) / Zhou, Yibin ( author ) / Liu, Yingnan ( author )
-
Published in:Food Hydrocolloids ; 135
-
Publisher:
- New search for: Elsevier Ltd
-
Publication date:2022-09-04
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 135
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
-
Microstructure determined the gel properties of gelatin/dextran more than the macrophase separationWu, Ling / Niu, Wenlong / Wang, Qi / Yang, Qianwen / Song, Juan / Guo, Qianwan / Gong, Wen / Kang, Xu / Nishinari, Katsuyoshi / Zhao, Meng et al. | 2022
-
Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatmentsMéndez, D.A. / Martínez-Abad, A. / Martínez-Sanz, M. / López-Rubio, A. / Fabra, M.J. et al. | 2022
-
Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsulesQin, Kaili / Sun, Daiyong / Wang, Chaofan / Ji, Na / Dai, Lei / Qin, Yang / Xiong, Liu / Wang, Tao / Sun, Qingjie et al. | 2022
-
Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performanceQiu, Chao / Wang, Chenxi / Li, Xiaojing / Sang, Shangyuan / McClements, David Julian / Chen, Long / Long, Jie / Jiao, Aiquan / Wang, Jinpeng / Jin, Zhengyu et al. | 2022
-
Fabrication of self-antibacterial chitosan/oxidized starch polyelectrolyte complex sponges for controlled delivery of curcuminDragan, Ecaterina Stela / Ghiorghita, Claudiu Augustin / Dinu, Maria Valentina / Duceac, Ioana A. / Coseri, Sergiu et al. | 2022
-
Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequencesLi, Yue / Wan, Yangling / Mamu, Yasmeen / Xu, Jingting / Guo, Shuntang et al. | 2022
-
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasoundLi, Jiao / Dai, Zechuan / Chen, Zhaohui / Hao, Yanan / Wang, Sai / Mao, Xiangzhao et al. | 2022
-
Scaling relations in rheology of proteins present in meat analogsvan der Sman, R.G.M. / Chakraborty, P. / Hua, N.P. / Kollmann, N. et al. | 2022
-
Chitosan films plasticized with choline-based deep eutectic solvents: UV shielding, antioxidant, and antibacterial propertiesYu, Jiahao / Xu, Shanlin / Goksen, Gulden / Yi, Caifu / Shao, Ping et al. | 2022
-
A novel starch-based microparticle with polyelectrolyte complexes and its slow digestion mechanismLi, Suhong / Zhao, Qiyue / Wang, Siyu / Bai, Yan / Guo, Kai / Liu, Peng / Hu, Xiaopei / Li, Tuoping et al. | 2022
-
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating timesDong, Wanyi / Zhang, Xinyue / Ding, Lixian / Liu, Cong / Ai, Minhui / Jin, Yongguo / Isobe, Kazuhiro / Handa, Akihiro / Cai, Zhaoxia et al. | 2022
-
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing applicationZhao, Qiaoli / Fan, Liuping / Liu, Yuanfa / Li, Jinwei et al. | 2022
-
Co-assemblies of carboxymethyl cellulose and wheat glutenins as colloidal carriers of vitamin D3 with enhanced stability against long-term storage and ultraviolet radiationLi, Xuyuan / Zhang, Sihan / Luo, Xiaohu / Wang, Ren / Feng, Wei / Zhang, Hao / Chen, Zhengxing / Wang, Tao et al. | 2022
-
Internal structure and thermal properties of potato starches varying widely in amylose contentZhao, Xue / Hofvander, Per / Andersson, Mariette / Andersson, Roger et al. | 2022
-
Utilization of ovalbumin-propylene glycol alginate complex system for superior foam: The effect of pH-driven phase behaviorZhang, Xinyue / Sun, Zizhen / Zeng, Qi / Jin, Haobo / Wang, Simin / Jin, Yongguo / Hu, Yu / Cai, Zhaoxia et al. | 2022
-
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripeDu, Mengjia / Zhang, Yin / Zhao, Yiguo / Fang, Yapeng et al. | 2022
-
Efficient fabrication, characterization, and in vitro digestion of aerogel-templated oleogels from a facile method: Electrospun short fibersLi, Jiawen / Zhang, Hui et al. | 2022
-
Influence of de-structured starch on fine-stranded polymeric and coarse-stranded particulate whey protein gelsAng, Cai Ling / Matia-Merino, Lara / Lim, Kaiyang / Goh, Kelvin Kim Tha et al. | 2022
-
Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flourLi, Wendong / Gu, Zhengbiao / Cheng, Li / Li, Zhaofeng / Li, Caiming / Ban, Xiaofeng / Hong, Yan et al. | 2022
-
Graphical abstract TOC| 2023
-
An agar structured fluid prepared by pipe wall shear as a dysphagia dietZhang, Ke / Dai, Meng / Yang, Cheng / Nishinari, Katsuyoshi / Fang, Yapeng / Ni, Xuewen / Huang, Wen / Dou, Zulin et al. | 2022
-
Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsionsFrancisco, Cristhian Rafael Lopes / Santos, Tatiana Porto / Cunha, Rosiane Lopes et al. | 2022
-
Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activityLiang, Shangyun / Du, Jing / Hong, Yan / Cheng, Li / Gu, Zhengbiao / Li, Zhaofeng / Li, Caiming et al. | 2022
-
Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creamsGallego, Marta / Ribes, Susana / Grau, Raúl / Talens, Pau et al. | 2022
-
Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniquesGhiasi, Fatemeh / Golmakani, Mohammad-Taghi et al. | 2022
-
Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starchChamprasert, Ornicha / Sagis, Leonard M.C. / Suwannaporn, Prisana et al. | 2022
-
Characteristics of edible films enriched with fruit by-products and their application on cookiesMolnar, Dunja / Novotni, Dubravka / Kurek, Mia / Galić, Kata / Iveković, Damir / Bionda, Helena / Ščetar, Mario et al. | 2022
-
Sargassum inspired, optimized calcium alginate bioplastic composites for food packagingMohammed, Akeem / Gaduan, Andre / Chaitram, Pooran / Pooran, Anaadi / Lee, Koon-Yang / Ward, Keeran et al. | 2022
-
Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigmentZhang, Aihua / Han, Ye / Zhou, Zhijiang et al. | 2022
-
Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structureJia, Yangyang / Dang, Meizhu / Khalifa, Ibrahim / Zhang, Yajie / Huang, Yunfei / Li, Kaikai / Li, Chunmei et al. | 2022
-
Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profileFang, Baochen / Gu, Zixuan / Ohm, Jae-Bom / Chen, Bingcan / Rao, Jiajia et al. | 2022
-
Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printingGuo, Jiaxin / Gu, Xinya / Du, Liyang / Meng, Zong et al. | 2022
-
High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanismJie, Yilin / Chen, Fusheng et al. | 2022
-
Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice creamNooshkam, Majid / Varidi, Mehdi / Alkobeisi, Fatemeh et al. | 2022
-
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A reviewSun, Xinyang / Wu, Simiao / Li, Wen / Koksel, Filiz / Du, Yifei / Sun, Lei / Fang, Yong / Hu, Qiuhui / Pei, Fei et al. | 2022
-
Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behaviorLiu, Wenwen / Zhu, Lin / Liu, Yongjia / Xie, Zhuohong / Yang, Puyu / Zhang, Yaqiong / Gao, Boyan / Yu, Liangli (Lucy) et al. | 2022
-
Sugar beet pectins for the formulation of dressings and soft drinks: Understanding the complexity of charged hydrocolloids in industrial food emulsionsBindereif, B. / Karbstein, H.P. / van der Schaaf, U.S. et al. | 2022
-
The characteristics of polysaccharide from Gracilaria chouae and its application in food packaging with carboxymethyl cellulose and lysozymeChang, Shiyuan / Zou, Xinyuan / Zhu, Biyang / You, Lijun / Zhao, Zhengang / Hileuskaya, Kseniya et al. | 2022
-
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristicsDai, Shicheng / Liao, Peilong / Wang, Yilun / Tian, Tian / Tong, Xiaohong / Lyu, Bo / Cheng, Lin / Miao, Liming / Qi, Weijie / Jiang, Lianzhou et al. | 2022
-
Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentationWu, Tongfeng / Deng, Chong / Luo, Shunjing / Liu, Chengmei / Hu, Xiuting et al. | 2022
-
Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oilsXiong, Dandan / Xu, Qianqian / Tian, Liangjie / Bai, Jie / Yang, Lu / Jia, Jie / Liu, Xuebo / Yang, Xiujuan / Duan, Xiang et al. | 2022
-
Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oilLiu, Jingbo / Zhang, Renzhao / Jiang, Hongyu / Yan, Zhaohui / Zhang, Yudan / Zhang, Ting / Liu, Xuanting et al. | 2022
-
Lactic acid bacteria as structural building blocks in non-fat whipping cream analoguesJiang, Xiaoyi / Shekarforoush, Elhamalsadat / Muhammed, Musemma Kedir / Whitehead, Kathryn A. / Arneborg, Nils / Risbo, Jens et al. | 2022
-
Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristicsÇavdaroğlu, Elif / Büyüktaş, Duygu / Farris, Stefano / Yemenicioğlu, Ahmet et al. | 2022
-
Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gumMartins, D. / Dourado, F. / Gama, M. et al. | 2022
-
Probing the biotoxicity of starch nanoparticles in vivo and their mechanism to desensitize β-lactoglobulinZhang, Xiaoning / Liu, Yushi / Gong, Sheng / Li, Meifeng / Li, Sining / Hemar, Yacine et al. | 2022
-
Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluationsHu, Yao / Lin, Qianzhu / Zhao, Hui / Li, Xiaojing / Sang, Shangyuan / McClements, David Julian / Long, Jie / Jin, Zhengyu / Wang, Jinpeng / Qiu, Chao et al. | 2022
-
Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starchCui, Yanmin / Han, Xuedong / Huang, Xin / Xie, Wanying / Zhang, Xiushan / Zhang, Zuoyi / Yu, Qianhui / Tao, Lu / Li, Tuoping / Li, Suhong et al. | 2022
-
Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flourZhang, Zhuo / Zhu, Manli / Xing, Bao / Liang, Yongqiang / Zou, Liang / Li, Mengzhuo / Fan, Xin / Ren, Guixing / Zhang, Lizhen / Qin, Peiyou et al. | 2022
-
Investigation potential of hydrocolloids in meat analogue preparationTaghian Dinani, Somayeh / Broekema, Nicole Louise / Boom, Remko / van der Goot, Atze Jan et al. | 2022
-
Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structureYang, Qin / Wang, Ya-Ru / Du, Ya-Nan / Chen, Han-Qing et al. | 2022
-
Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCSMo, Lanxin / Cheon, James / Frostad, John M. et al. | 2022
-
Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear testsZhang, Qin / Jiang, Lianzhou / Sui, Xiaonan et al. | 2022
-
An overview of the functional properties of egg white proteins and their application in the food industryRazi, Saeed Mirarab / Fahim, Hoda / Amirabadi, Sepideh / Rashidinejad, Ali et al. | 2022
-
Effect of film forming solution pH on antibacterial, antioxidant and structural characteristics of edible films from modified quinoa proteinMir, Nisar A. / Riar, Charanjit S. / Singh, Sukhcharn et al. | 2022
-
Development of novel Co-MOF loaded sodium alginate based packaging films with antimicrobial and ammonia-sensitive functions for shrimp freshness monitoringFeng, Shaoxiong / Tang, Qun / Xu, Zongshu / Huang, Kangqi / Li, Heping / Zou, Zhiming et al. | 2022
-
Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gelZhao, Xia / Li, Dong / Wang, Li-jun / Wang, Yong et al. | 2022
-
Influence of storage conditions on functional properties of multilayer biopolymer films based on chitosan and furcellaran enriched with carp protein hydrolysateKruk, Joanna / Tkaczewska, Joanna / Szuwarzyński, Michał / Mazur, Tomasz / Jamróz, Ewelina et al. | 2022
-
Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methodsLiu, Chengzhi / Lv, Nan / Song, Yuling / Dong, Lijuan / Huang, Min / Shen, Qing / Ren, Gerui / Wu, Ruibo / Wang, Binju / Cao, Zexing et al. | 2022
-
In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsionsGao, Zhiming / Gao, Chen / Jiang, Wenxin / Xu, Longquan / Hu, Bing / Yao, Xiaolin / Li, Yanlei / Wu, Yuehan et al. | 2022
-
Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualitiesWang, Shaoyang / Olarte Mantilla, Sandra M. / Smith, Paul A. / Stokes, Jason R. / Smyth, Heather E. et al. | 2022
-
Nonlinear rheological behavior and quantitative proteomic analysis of pea protein isolates at the air-water interfaceShen, Qian / Luo, Yilun / Zheng, Wei / Xiong, Ting / Han, Fei / Zuo, Jingnan / Dai, Jun / Li, Bin / Chen, Yijie et al. | 2022
-
Fabrication of chitosan colloidal gels via pH-mediated self-associationWang, Xiao-Yan / Wang, Jun / Rousseau, Dérick / Tang, Chuan-He et al. | 2022
-
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled wheyGantumur, Munkh-Amgalan / Sukhbaatar, Narantuya / Shi, Ruijie / Hu, Jialun / Bilawal, Akhunzada / Qayum, Abdul / Tian, Bo / Jiang, Zhanmei / Hou, Juncai et al. | 2022
-
Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modificationZhang, An-Qi / Li, Xiao-Yan / Liu, Bo-Hao / Yin, Yu-Qi / Zhang, Han-Lin / Zhang, Ying-Hua et al. | 2022
-
Fabrication and characterization of novel porous hydrogels for fragile fruits: A case studyWang, Lei / Li, Dong / Xue, Yaoting / Li, Siyang / Yang, Xuxu / Li, Li / Li, Tiefeng / Luo, Zisheng et al. | 2022
-
Contents continued| 2023
-
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complexLiu, Pengfei / Dong, Yuhan / Gao, Wei / Wu, Zhengzong / Yu, Bin / Yuan, Chao / Cui, Bo et al. | 2022
-
Impact of storage on starch digestibility and texture of a high-amylose wheat breadCorrado, M. / Zafeiriou, P. / Ahn-Jarvis, J.H. / Savva, G.M. / Edwards, C.H. / Hazard, B.A. et al. | 2022
-
Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidificationChen, Wei / Li, Jinzhe / Ma, Yue / Shi, Ruijie / Yu, Haiying / Gantumur, Munkh-Amgalan / Bilawal, Akhunzada / Jiang, Zhanmei et al. | 2022
-
Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend filmsLiu, Yuanyuan / Zhang, Yifan / Zhen, Meiyang / Wu, Yuangen / Ma, Meihu / Cheng, Yuxin / Jin, Yongguo et al. | 2022
-
Modified HKUST-1-based packaging with ethylene adsorption property for food preservationNian, Linyu / Wang, Mengjun / Zeng, Yan / Jiang, Jiang / Cheng, Shujie / Cao, Chongjiang et al. | 2022
-
In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrixMolet-Rodríguez, Anna / Torcello-Gómez, Amelia / Salvia-Trujillo, Laura / Martín-Belloso, Olga / Mackie, Alan R. et al. | 2022
-
Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional propertiesCabrera-Ramírez, A.H. / Gaytán-Martínez, M. / Gonzáles-Jasso, E. / Ramírez-Jiménez, A.K. / Velázquez, G. / Villamiel, M. / Morales-Sánchez, E. et al. | 2022
-
Biophysical and molecular modelling analysis of the binding of β-resorcylic acid with bovine serum albuminHussain, Irfan / Fatima, Sana / Ahmed, Shahbaz / Tabish, Mohammad et al. | 2022
-
A facile method for classifying starch fractions rich in long linear dextrinChi, Chengdeng / Zhou, Youcai / Chen, Bilian / He, Yongjin / Zhao, Yingting et al. | 2022
-
Protein fortification of model cheese matrices using whey protein-enriched double emulsionsGamlath, Charitha J. / Lo, Kuan Yen / Leong, Thomas S.H. / Ashokkumar, Muthupandian / Martin, Gregory J.O. et al. | 2022
-
Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibilityLv, Yuanqi / Xu, Lilan / Tang, Tingting / Li, Junhua / Gu, Luping / Chang, Cuihua / Zhang, Ming / Yang, Yanjun / Su, Yujie et al. | 2022
-
Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsionsLiao, Yi / Sun, Yufan / Peng, Xinhui / Qi, Baokun / Li, Yang et al. | 2022
-
Corrigendum to “Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin” [Food Hydrocolloids 116 (2021) 106662]Chen, Wei / Yu, Haiying / Shi, Ruijie / Ma, Chenglong / Gantumur, Munkh-Amgalan / Qayum, Abdul / Bilawal, Akhunzada / Liang, Guizhao / Oh, Kwang-Chol / Jiang, Zhanmei et al. | 2022
-
Quantitative structure-property relationships of thermoset pea protein gels with ethanol, shear, and sub-zero temperature pretreatmentsHelmick, Harrison / Hartanto, Christabel / Ettestad, Sarah / Liceaga, Andrea / Bhunia, Arun K. / Kokini, Jozef L. et al. | 2022
-
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A reviewSun, Xinyang / Wu, Simiao / Koksel, Filiz / Xie, Minhao / Fang, Yong et al. | 2022
-
Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharideZhu, Wen-Wen / Zhang, Yin / Tang, Chuan-He et al. | 2022
-
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applicationsShrestha, Smriti / van 't Hag, Leonie / Haritos, Victoria S. / Dhital, Sushil et al. | 2022
-
Ultrasound-treatment as a promising strategy to develop biodegradable films obtained from mushroom waste biomassPérez-Bassart, Zaida / Martínez-Abad, Antonio / Reyes, Alcira / López-Rubio, Amparo / Fabra, María José et al. | 2022
-
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsionsZhang, Mi / Fan, Liuping / Liu, Yuanfa / Li, Jinwei et al. | 2022
-
A colon-targeted delivery system of torularhodin encapsulated in electrospinning microspheres, and its co-metabolic regulation mechanism of gut microbiotaLiu, Chang / Guo, Yahui / Cheng, Yuliang / Qian, He et al. | 2022
-
Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancementLin, Jiawei / Tang, Zhong-Sheng / Chandrapala, Jayani / Brennan, Charles Stephen / Han, Zhong / Zeng, Xin-An et al. | 2022
-
Influence of ultrasonic application on soybean aqueous extract based composite edible film: Characterization and their food applicationAjesh Kumar, Vanisseri / Pravitha, M. / Yadav, Ajay / Pandiselvam, R. / Srivastav, Prem Prakash et al. | 2022
-
Interactions between leached amylose and protein affect the stickiness of cooked white riceLi, Changfeng / Ji, Yi / Li, Enpeng / Gilbert, Robert G. et al. | 2022
-
Application of free volume concept and manipulation of network structure parameters for optimum loading of gallic acid in the modified kutki (Panicum sumatrense) millet starch hydrogel matrixMahajan, Palak / Bera, Manab Bandhu et al. | 2022
-
Cross-linked films based on N-hydrophobic-O-hydrophilic chitosan derivatives: Preparation, properties and application in banana storageLiu, Qun / Li, Bo / Li, Yan / Yang, Xiaodeng / Wang, Shoujuan / Qiao, Congde / Wang, Nianxing et al. | 2022
-
Comprehensive review of natural based hydrogels as an upcoming trend for food packingLeyva-Jiménez, Francisco Javier / Oliver-Simancas, Rodrigo / Castangia, Ines / Rodríguez-García, Antonio M. / Alañón, M. Elena et al. | 2022
-
Nanocellulose-based polymeric nanozyme as bioinspired spray coating for fruit preservationHuang, Lunjie / Sun, Da-Wen / Pu, Hongbin / Zhang, Cuiyun / Zhang, Daorui et al. | 2022
-
Characterization and in vitro digestion of rice starch/konjac glucomannan complex prepared by screw extrusion and its impact on gut microbiotaHe, Hai / Zhang, Xudong / Liao, Wenzhen / Shen, Jie et al. | 2022
-
Hydroxypropyl methylcellulose orally disintegration films produced by tape casting with the incorporation of green propolis ethanolic extract using the printing techniqueRemedio, Leandro Neodini / Garcia, Vitor Augusto dos Santos / Rochetti, Arina Lazaro / Berretta, Andresa Aparecida / Yoshida, Cristiana Maria Pedroso / Fukumasu, Heidge / Vanin, Fernanda Maria / Carvalho, Rosemary Aparecida de et al. | 2022
-
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutionsChen, Xiaoyu / Wang, Chaofan / He, Xiaoyang / Qin, Yang / Dai, Lei / Xiong, Liu / Wang, Tao / Shi, Rui / Ji, Na / Sun, Qingjie et al. | 2022
-
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsionsSilva, Jéssica Thaís do Prado / Janssen, Annabel / Nicoletti, Vânia Regina / Schroën, Karin / de Ruiter, Jolet et al. | 2022
-
Development of fat-reduced 3D printed chocolate by substituting cocoa butter with water-in-oil emulsionsYou, Siqi / Huang, Qingrong / Lu, Xuanxuan et al. | 2022
-
Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshnessYang, Zan / Tong, Fei / Peng, Zhongwei / Wang, Lei / Zhu, Lu / Jiang, Wanqi / Xiong, Guoyuan / Zheng, Mingming / Zhou, Yibin / Liu, Yingnan et al. | 2022
-
Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelationShi, Zhangyu / Chen, Zhujian / Meng, Zong et al. | 2022
-
The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systemsFeng, Sirui / Guo, Yunsi / Liu, Feng / Li, Zhangpeng / Chen, Kexian / Handa, Akihiro / Zhang, Yue et al. | 2022
-
Stabilization of emulsions by high-amylose-based 3D nanosystemKou, Tingting / Faisal, Marwa / Song, Jun / Blennow, Andreas et al. | 2022
-
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stabilityOuyang, Kefan / Xie, Hexiang / Wang, Yufeng / Woo, Meng Wai / Chen, Qian / Lai, Sixing / Xiong, Hua / Zhao, Qiang et al. | 2022
-
Investigation of 3D printing of apple and edible rose blends as a dysphagia foodQiu, Liqing / Zhang, Min / Bhandari, Bhesh / Chitrakar, Bimal / Chang, Lu et al. | 2022
-
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsionLi, Yue / Yang, Yihan / Zhu, Song / Liu, Bo / Zhong, Fang / Huang, Dejian et al. | 2022
-
Oral impairments decrease the nutrient bioaccessibility of bread in the elderlyRibes, Susana / Genot, Mélany / Aubry, Laurent / Talens, Pau / Vénien, Annie / Santé-Lhoutellier, Véronique / Peyron, Marie-Agnès et al. | 2022
-
Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming propertiesLi, Jinzhe / Huang, Yuxuan / Zhang, Wenjuan / Bilawal, Akhunzada / Sukhbaatar, Narantuya / Tsembeltsogt, Batsukh / Jiang, Zhanmei / Mu, Zhishen et al. | 2022
-
Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenanXu, Yuqing / Yu, Jiao / Xue, Yong / Xue, Changhu et al. | 2022
-
Editorial Board| 2023