OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Texture Studies is 5. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)

Article	Citations
Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis	71
Is food preference innate instinct driven or human's free will?	62
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	42
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments	36
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese	36
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	34
Issue Information	28
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Issue Information	27
Effect of food portion on masticatory parameters in 8‐ to 10‐year‐old children	25
Cover Image, Volume 52, Issue 2	20
A review on stringiness property of cheese and the measuring technique	19
Folding during sheeting improved qualities of dried noodles through gluten network proteins	18
Dairy versus non‐dairy cheese texture: Sensory and instrumental contrasts	18
Issue Information	18
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels	18
Assessing the quality of dry sausages using fluorescence spectroscopy, physico‐chemical, and dynamic testing rheology: A preliminary study	18
Issue Information	16
Sum of variance for quantifying the variation of multiple sequential data for the crispness evaluation of chicken nugget	15
Texture term usage and hedonic ratings in two age‐diverse cohorts of Americans	15
Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties	15
Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study	15
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The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer	15
Effects of different food hardness on cognitive inhibitory control function	14

Investigating the positive effects of wrap‐around resting on the qualities of semi‐dried noodles through the quantitative analysis of gluten network	14
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods	13
Microwave processing technology influences the functional and structural properties of fish gelatin	13
Different methods for textural evaluation of freeze‐dried candies during storage	13
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness	12
Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods	12
Understanding the effects of ultrasound processng on texture and rheological properties of food	12
Ultrasound‐assisted modification of gelation properties of proteins: A review	12
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	12
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology	11
Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model	11
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels	11
IDDSI‐compliant recipes containing oral contrast agents for radiological dysphagia diagnostics	11
Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time	11
Significance of milling methods on brown teff flour, dough, and bread properties	11
Informing Starch‐Based Food Product Designs With Seaweeds Using an Analytical Kano‐Quality Function Deployment Model	11
Food texture experiences across age groups in 4‐ to 36‐month‐old children in the United States	11
Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snack	10
Bolus rheology of texture‐modified food: Effect of degree of modification	10
Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization	10
Rheological and tribological characterization of different commercial hazelnut‐based spreads	10
Cover Image, Volume 55, Issue 5	10
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception	9
Starch‐based noodles: Current technologies, properties, and challenges	9
Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics	9
Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase	9
Issue Information	9
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	8
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	8
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	8
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	8
Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling	7
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters	7
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation	7
Influence of milling methods on the flow properties of ivory teff flour	7
Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols	7
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods	7
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	7
Research on microstructural‐mechanical and shearing properties of castor seed during mechanical extraction	7
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Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children	6
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability	6
Issue Information	6
Review on characteristics of trained sensory panels in food science	6
Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids	6
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Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels	6
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Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	5
Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products	5

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties	5
Study on the prediction model of basic components on the quality of buckwheat noodles	5
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation	5
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Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin	5
Methodological approaches to assess tactile sensitivity in the food context—A scoping review	5