1. Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates

   • Yuyang Huang
   • Bingyu Sun
   • Bertrand Muhoza

   ORIGINAL ARTICLE 17 February 2022 Pages: 289 - 301

   

2. Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules

   • Yuying Fu
   • Junze Yao
   • Teng Li

   ORIGINAL ARTICLE 18 February 2022 Pages: 302 - 313

   

3. Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels

   • Shubham Patole
   • Lirong Cheng
   • Zhi Yang

   ORIGINAL ARTICLE Open access 22 February 2022 Pages: 314 - 323

   

4. Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream

   • Zhaojun Wang
   • Guijiang Liang
   • Jie Chen

   ORIGINAL ARTICLE 26 February 2022 Pages: 324 - 334

   

5. Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

   • Zhi-Xuan Huang
   • Wei-Feng Lin
   • Chuan-He Tang

   ORIGINAL ARTICLE 09 March 2022 Pages: 335 - 343

   

6. Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures

   • Till Wettlaufer
   • Eckhard Flöter

   ORIGINAL ARTICLE Open access 16 March 2022 Pages: 344 - 359

   

7. Correction to: Effect of Cooling Rate on the Oleogel Properties of Wax–Wax-Hydrolyzate Mixtures

   • Till Wettlaufer
   • Eckhard Flöter

   Correction Open access 14 July 2022 Pages: 360 - 360

8. High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators

   • Thais Lomonaco Teodoro da Silva
   • Sabine Danthine

   OriginalPaper 18 March 2022 Pages: 361 - 374

   

9. Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film

   • Jiatong Yan
   • Heng Zhang
   • Haiyan Chen

   ORIGINAL ARTICLE 19 March 2022 Pages: 375 - 385

   

10. Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan

    • Yuhang Wang
    • Yuying Fu
    • Teng Li

    ORIGINAL ARTICLE 22 March 2022 Pages: 386 - 396

    

11. The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams

    • Patricia Jurado-Gonzalez
    • César Vega
    • Pia M. Sörensen

    ORIGINAL ARTICLE 26 March 2022 Pages: 397 - 408

    

12. Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins

    • Yunbing Tan
    • Parker Walter Lee
    • David Julian McClements

    ORIGINAL ARTICLE 28 March 2022 Pages: 409 - 421

    

13. Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode

    • Andreia Ribeiro
    • Yaidelin A. Manrique
    • Madalena M. Dias

    ORIGINAL ARTICLE 31 March 2022 Pages: 422 - 436

    

14. A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton

    • Chaozi Wang
    • Lingling Wu
    • Wenxiu Sun

    ORIGINAL ARTICLE 04 April 2022 Pages: 437 - 447

    

15. Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum

    • Zahra Abdollahzadeh
    • Masoud Honarvar
    • Mehrdad Ghavami

    ORIGINAL ARTICLE 06 April 2022 Pages: 448 - 459

    

16. Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin

    • Hanna Salminen
    • Melody Sachs
    • Jochen Weiss

    ORIGINAL ARTICLE Open access 07 April 2022 Pages: 460 - 471