ADVERTISEMENT

Volume 105

August 2020

Actions for selected articles

/

Receive an update when the latest issues in this journal are published
Sign in to set up alerts
  1. Editorial Board

    Article 105903
    Download PDF
  2. Characterization of two types of polysaccharides from Eremurus hissaricus roots growing in Tajikistan

    Article 105768
    Purchase PDF
  3. Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

    Article 105763
    Purchase PDF
  4. Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers

    Article 105774
    Purchase PDF
  5. Influence of pH on the stability and structure of single casein microparticles

    Article 105741
    Purchase PDF
  6. Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

    Article 105772
    Purchase PDF
  7. Effects of ultrasound on the kinetics and thermodynamics properties of papain entrapped in modified gelatin

    Article 105757
    Purchase PDF
  8. Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids

    Article 105761
    Purchase PDF
  9. Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles

    Article 105716
    Purchase PDF
  10. The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

    Article 105771
    Purchase PDF
  11. Characterization of ovalbumin-carvacrol inclusion complexes as delivery systems with antibacterial application

    Article 105753
    Purchase PDF
  12. Gum Arabic/Lysozyme coacervate phase similar in structure to multilamellar liposomes

    Article 105749
    Purchase PDF
  13. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions

    Article 105770
    Purchase PDF
  14. Preparation and characterization of multifunctional konjac glucomannan/carboxymethyl chitosan biocomposite films incorporated with epigallocatechin gallate

    Article 105756
    Purchase PDF
  15. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

    Article 105752
    Purchase PDF
  16. Ethanol induced the gelation behavior of duck egg whites

    Article 105765
    Purchase PDF
  17. Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin

    Article 105777
    Purchase PDF
  18. Physical properties of plant-based cheese products produced with zein

    Article 105746
    Purchase PDF
  19. Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions

    Article 105747
    Purchase PDF
  20. Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions

    Article 105781
    Purchase PDF
  21. Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations

    Article 105785
    Purchase PDF
  22. Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier

    Article 105783
    Purchase PDF
  23. Molecular characteristics of gallocatechin gallate affecting protein glycation

    Article 105782
    Purchase PDF
  24. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

    Article 105779
    Purchase PDF
  25. Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging

    Article 105780
    Purchase PDF
  26. Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods

    Article 105759
    Purchase PDF
  27. Improved foaming properties and interfacial observation of sodium caseinate-based complexes: Effect of carboxymethyl cellulose

    Article 105758
    Purchase PDF
  28. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method

    Article 105789
    Purchase PDF
  29. Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate

    Article 105790
    Purchase PDF
  30. Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration

    Article 105778
    Purchase PDF
  31. High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

    Article 105775
    Purchase PDF
  32. Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

    Article 105791
    Purchase PDF
  33. Comparison on structure and physicochemical properties of starches from adzuki bean and dolichos bean

    Article 105784
    Purchase PDF
  34. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations

    Article 105776
    Purchase PDF
  35. Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches

    Article 105767
    Purchase PDF
  36. Properties and application of bilayer films based on poly (lactic acid) and fish gelatin containing epigallocatechin gallate fabricated by thermo-compression molding

    Article 105792
    Purchase PDF
  37. Vesicular structures formed from barley wort proteins and iso-humulone

    Article 105788
    Purchase PDF
  38. Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties

    Article 105802
    Purchase PDF
  39. Amylose crystal seeds: Preparation and their effect on starch retrogradation

    Article 105805
    Purchase PDF
  40. Combined use of elemental profiles and stable isotope ratios for the botanical and commercial discrimination of gum Arabic

    Article 105773
    Purchase PDF
  41. Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans

    Article 105744
    Purchase PDF
  42. Using of safflower seeds as a protein fortifier for shortbread

    Article 105808
    Purchase PDF
  43. Multi-spectroscopic, conformational, and computational atomic-level insights into the interaction of β-lactoglobulin with apigenin at different pH levels

    Article 105810
    Purchase PDF
  44. Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

    Article 105793
    Purchase PDF
  45. Conjugate microgel-stabilized Pickering emulsions: Role in delaying gastric digestion

    Article 105794
    Purchase PDF
  46. Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

    Article 105812
    Purchase PDF
  47. Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids

    Article 105803
    Purchase PDF
  48. Effects of bovine serum albumin on the ethanol precipitation of sugar beet pulp pectins

    Article 105813
    Purchase PDF
  49. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying

    Article 105807
    Purchase PDF
  50. Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state

    Article 105809
    Purchase PDF
  51. Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions

    Article 105787
    Download PDF
  52. Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

    Article 105764
    Purchase PDF
  53. The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

    Article 105819
    Purchase PDF
  54. Improvement of the water resistance and ductility of gelatin film by zein

    Article 105804
    Purchase PDF
  55. Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin

    Article 105821
    Purchase PDF
  56. Chitosan-stabilized emulsion gels via pH-induced droplet flocculation

    Article 105811
    Purchase PDF
  57. Insights into protein-curcumin interactions: Kinetics and thermodynamics of curcumin and lactoferrin binding

    Article 105825
    Purchase PDF
  58. High temperature induced structural changes of apo-lactoferrin and interactions with β-lactoglobulin and α-lactalbumin for potential encapsulation strategies

    Article 105817
    Purchase PDF
  59. Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches

    Article 105823
    Purchase PDF
  60. Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre- and post-ultrasonic treatment

    Article 105826
    Purchase PDF
  61. Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose

    Article 105824
    Purchase PDF
  62. Antibacterial chitosan electrostatic/covalent coating onto biodegradable poly (l-lactic acid)

    Article 105835
    Purchase PDF
  63. The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends

    Article 105837
    Purchase PDF
  64. Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk

    Article 105827
    Purchase PDF
  65. Influence of psyllium versus xanthan gum in starch properties

    Article 105843
    Purchase PDF
  66. High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility

    Article 105820
    Purchase PDF
  67. Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

    Article 105822
    Purchase PDF
  68. Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins

    Article 105846
    Purchase PDF
  69. The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus

    Article 105842
    Purchase PDF
  70. pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins

    Article 105853
    Purchase PDF
  71. Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

    Article 105855
    Purchase PDF
  72. Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder

    Article 105841
    Purchase PDF
  73. Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

    Article 105852
    Purchase PDF
  74. Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels

    Article 105856
    Download PDF
  75. Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios

    Article 105854
    Purchase PDF
  76. Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

    Article 105844
    Purchase PDF
  77. Purification of polysaccharide from Lentinus edodes water extract by membrane separation and its chemical composition and structure characterization

    Article 105851
    Purchase PDF
  78. Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein

    Article 105859
    Purchase PDF
  79. Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds

    Article 105860
    Purchase PDF
  80. Contents continued

    Article 105916
    Download PDF
  81. Graphical abstract TOC

    Article 105905
    Download PDF
  82. Graphical abstract TOC

    Article 105906
    Download PDF

ISSN: 0268-005X

隔壁的邻居完整版电影_男人与女人性恔配视频_深夜办公室在线高清完整版