| Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate |
16 |
| Structure-Function Relationships in Pectin Emulsification |
14 |
| Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility |
11 |
| Structuring Edible Oils with Hydrocolloids: Where Do we Stand? |
11 |
| Vapor Barrier Properties and Mechanical Behaviors of Composite Hydroxypropyl Methylcelluose/Zein Nanoparticle Films |
10 |
| Effect of Porcine Plasma Protein with Limited Hydrolyzation Coupled with Tween 20 on the Physical and Oxidative Stability of Oil-in-Water Emulsions |
7 |
| Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties |
7 |
| Rheological Properties of Aqueous Dispersions of Xanthan Gum Containing Different Chloride Salts Are Impacted by both Sizes and Net Electric Charges of the Cations |
7 |
| Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film |
7 |
| The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety) |
6 |
| The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels |
6 |
| Emulsifier Dependent in vitro Digestion and Bioaccessibility of beta-Carotene Loaded in Oil-in-Water Emulsions |
6 |
| Influence of Oil Type on Characteristics of -Sitosterol and Stearic Acid Based Oleogel |
6 |
| Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils |
6 |
| Effect of Temperature on 3D Printing of Commercial Potato Puree |
6 |
| Influence of Phospholipids Structure on the Physicochemical Properties and In Vitro Digestibility of Lactoferrin-Loaded Liposomes |
6 |
| Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity |
5 |
| How do Different Types of Emulsifiers/Stabilizers Affect the In Vitro Intestinal Digestion of O/W Emulsions? |
5 |
| Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type |
5 |
| Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing |
5 |
| The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel Properties of Rabbit Meat Myofibrillar Proteins |
5 |
| Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates |
5 |
| In Vitro Digestion of caseinate and Tween 20 Emulsions |
4 |
| Fabrication and Characterization of Native and Oxidized Potato Starch Biodegradable Films |
4 |
| Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein |
4 |
| Methods for Screening Cloud Point Temperatures |
4 |
| Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems |
3 |
| Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin - Sodium Caseinate Mixtures |
3 |
| Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide |
3 |
| Immobilized CALB Catalyzed Transesterification of Soybean Oil and Phytosterol |
3 |
| Fluid Gels: a New Feedstock for High Viscosity Jetting |
3 |
| Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel |
3 |
| Mechanical, Optical, Thermal, and Barrier Properties of Poly (Lactic Acid)/Curcumin Composite Films Prepared Using Twin-Screw Extruder |
2 |
| Effect of Water Addition on Physical Properties of Emulsion Gels |
2 |
| Caffeic Acid Phenethyl Ester Loaded in Microemulsions: Enhanced In Vitro Activity against Colon and Breast Cancer Cells and Possible Cellular Mechanisms |
2 |
| Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study |
2 |
| Antifungal Actions of Glycinin Basic Peptide against Aspergillus niger through the Collaborative Damage to Cell Membrane and Mitochondria |
2 |
| Gelled Double-Layered Emulsions for Protection of Flaxseed Oil |
2 |
| Mozzarella Cheese - A Review of the Structural Development During Processing |
2 |
| Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties |
2 |
| Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate |
2 |
| Formation, Stability and In Vitro Digestion of beta-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions |
2 |
| Avocado Oil Incorporated in Ultrafine Zein Fibers by Electrospinning |
2 |
| Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties |
2 |
| Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating |
2 |
| The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes |
2 |
| Effect of -Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread |
2 |
| Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels |
2 |
| Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend |
2 |
| Saccharomyces cervisiae as an Efficient Carrier for Delivery of Bioactives: a Review |
2 |
