Titel	Veröffentlichungsdatum	Sprache	Zitate
Zein nanoparticles produced by liquid–liquid dispersion	2009/12/01	English	252
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion	2020/01/01	English	251
Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films	2012/05/01	English	250
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆	2005/01/01	English	249
Effect of essential oils and homogenization conditions on properties of chitosan-based films	2012/01/01	English	248
Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness	2020/03/01	English	247
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum	2006/07/01	English	247
Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes	2007/03/01	English	247
Effects of various plasticizers on mechanical and water vapor barrier properties of gelatin films	2009/05/01	English	244
Beverage emulsions: Recent developments in formulation, production, and applications	2014/12/01	English	244
Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG	2010/11/01	English	243
The functional and nutritional aspects of hydrocolloids in foods	2016/02/01	English	243
Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties	2011/07/01	English	242
Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation	2016/01/01	English	239
Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties	2008/10/01	English	237
Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films	2014/05/01	English	237
Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils	2015/01/01	English	237
Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof	2012/12/01	English	236
pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications	2020/05/01	English	236
Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles	2014/12/01	English	236
Effect of protocatechuic acid incorporation on the physical, mechanical, structural and antioxidant properties of chitosan film	2017/12/01	English	236
A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals	2015/01/01	English	235
Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum	2009/01/01	English	235
Characterization of the morphology and thermal properties of Zein Prolamine nanostructures obtained by electrospinning	2008/06/01	English	234
Carvacrol loaded electrospun fibrous films from zein and poly(lactic acid) for active food packaging	2018/08/01	English	233
Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour	2013/06/01	English	233
Supramolecular structure of A- and B-type granules of wheat starch	2013/05/01	English	233
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions	2006/07/01	English	231
Effects of heat treatment on the emulsifying properties of pea proteins	2016/01/01	English	231
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films	2005/09/01	English	230