Title	Publication Date	Language	Citations
Preface “21st Gums and Stabilisers for the food industry conference” special issue		English
Edible hydrosoluble sachets produced with food by-products and natural additives		English
Alkali treatment of maize bran affects utilization of arabinoxylan and other non-digestible carbohydrates by the human gut microbiota in vitro in a dose-dependent manner		English
Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes	2023/12/01	English
Continuous counter-current electrophoretic separation of oleosomes and proteins from oilseeds	2023/11/01	English
Structural features underlying crunchy property of konjac glucomannan gels	2023/11/01	English
Editorial Board	2023/10/01	English
Glass beads increase the formation kinetics of beta-lactoglobulin amyloid fibrils	2023/05/01	English
Thermal degradation of thaumatin at low pH and its prevention using alkyl gallates	2023/05/01	English
Porous starch embedded with anthocyanins-CMC coating as bifunctional packaging with seafood freshness monitoring properties		English
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein		English
Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol	2024/04/01	English
Modulating commercial pea protein gel properties through the addition of phenolic compounds		English
Isolation, structural characterization and biological activities of polysaccharides from Chondrus crispus		English
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels		English
Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates		English
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties		English
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins		English
Preparation and evaluation of microcapsules of sodium alginate based on microfluidic technology		English
Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro		English
Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties		English
Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism		English
Graphical abstract TOC		English
Graphical abstract TOC		English
Crosslinking strategy and promotion role of cellulose as a composite hydrogel component for three-dimensional printing – A review		English
Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives		English
Contents continued		English
Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches		English
Editorial Board		English
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction		English