Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations

Yao Hu, Qianzhu Lin, Hui Zhao, +7

Food Hydrocolloids

Food ChemistryFood Bioactive CompoundEnvironmental EngineeringMedicineBioanalysis +7

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Yongshuai Ma, Dan Xu, Shangyuan Sang, +3

Food Hydrocolloids

Wheat FlourDigestible PropertiesFood EngineeringFood ProcessingThermal Processing +3

Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance

Chao Qiu, Chenxi Wang, Xiaojing Li, +7

Food Hydrocolloids

Materials ScienceBiopolymer GelChemical EngineeringEngineeringPrinting Performance +5

Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing

Qianzhu Lin, Yao Hu, Chao Qiu, +8

Food Hydrocolloids

Biopolymer GelHydrogelsEngineeringPolymer SciencePeanut Protein-polysaccharide Hydrogels +5

Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides

Zhiheng Zhang, Yao Hu, Hangyan Ji, +10

Food Chemistry

Food ChemistryDextrin-modified Anionic PolysaccharidesAntioxidant ActivityPolysaccharideQuercetin-loaded Zein Nanoparticles +2

Recent advances in biomolecule-based films and coatings for active and smart food packaging applications

Wenqi Yin, Chao Qiu, Hangyan Ji, +6

Food Bioscience

Edible FilmFood PackagingEdible PackagingBiomolecule-based FilmsActive Packaging +4

Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels

Chenxi Wang, Ruyu Yan, Xiaojing Li, +8

Food Hydrocolloids

Emulsion-based Edible InksEmulsion GelsEngineeringEdible PackagingBiofabrication +4

Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation

Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, +6

Food Chemistry

Materials ScienceChemical EngineeringAntisolvent Co-precipitationEngineeringMetal Nanoparticles +5

Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Qianzhu Lin, Mengshan Shang, Xiaojing Li, +7

Food Hydrocolloids

EngineeringEdible InksEdible PackagingBiofabricationFood Engineering +5

Polysaccharide-based colloids as fat replacers in reduced-fat foods

Jilong Wang, Mengshan Shang, Xiaojing Li, +8

Trends in Food Science & Technology

Food ColloidNutritionPolysaccharide-based ColloidsPolysaccharideFood Engineering