OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Texture Studies is 6. 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 2020-05-01 to 2024-05-01.)

Article	Citations
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management	54
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food	43
Impact of different microwave treatments on food texture	35
Review on characteristics of trained sensory panels in food science	31
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum	29
How do culinary methods affect quality and oral processing characteristics of pork ham?	26
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures	23
Understanding the effects of ultrasound processng on texture and rheological properties of food	23
Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum	22
Dry mouth diagnosis and saliva substitutes—A review from a textural perspective	22
Rheological properties and interactions of fish gelatin–κ‐carrageenan polyelectrolyte hydrogels: The effects of salt	20
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet	20
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food	19
Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel	18
What is cohesiveness?—A linguistic exploration of the food texture testing literature	17
Bolus rheology of texture‐modified food: Effect of degree of modification	17
Relationship between polypharmacy, xerostomia, gustatory sensitivity, and swallowing complaints in the elderly: A multidisciplinary approach	15
Can we understand food oral processing using Kano model? Case study with confectionery products	15
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests	15
Determination of textural deterioration in fish meat processed with electrospun nanofibers	15
Rheology and tribology of starch + κ‐carrageenan mixtures	14
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products	14
Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein‐based carriers	14
The texture of plant protein‐based meat analogs by high moisture extrusion: A review	14
Ultrasound‐assisted modification of gelation properties of proteins: A review	13

Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids	13
Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics	13
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes	12
Low‐temperature steaming improves eating quality of whitefish	12
Aversive textures and their role in food rejection	12
Relationship between masticatory variables and bolus characteristics of meat with different textures	12
Sweet potato starch addition together with partial substitution of tilapia flesh effectively improved the golden pompano (Trachinotus blochii) surimi quality	12
Development and application of specific questions to classify a child as food texture sensitive	11
Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels	11
Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization	11
Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture	10
Natural food mastication capability in preschool children according to their oral condition: A preliminary study	10
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis	10
Influence of milling methods on the flow properties of ivory teff flour	10
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen‐stored longtail southern cod (Patagonotothen ramsayi) fish mince gel	10
Eating behaviors in children with Down syndrome: Results of a home‐use test	10
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods	10
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt	9
Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing	9
Relationships among rheological, sensory, and wear behaviors of cheeses	9
Structure analysis and quality evaluation of plant‐based meat analogs	9
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients	9
Effect of carboxymethylcellulose and locust bean gums on some of physicochemical, mechanical, and textural properties of extruded rice	9
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein	9
Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives	9
Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels	9
Textural thermo‐mechanical properties of sweet cherry for postharvest damage analysis	8
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods	8
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology	8
Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage forms	8
Understanding relations between rheology, tribology, and sensory perception of modified texture foods	8
Development of a ball back extrusion technique for texture analysis of fluid food	8
Effects of particle size and moisture content of maize grits on physical properties of expanded snacks	8
Physical and structural characteristics of starch‐based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb	8
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions	8
Changes in oral processing parameters of three rice varieties	8
Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw	8
Impact of roasting conditions on the quality and acceptance of the peanut paste	7
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption	7
Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal model	7
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses	7
Effect of mixing method on resulting thickness of infant formula	7
Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels	7
Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review	7
A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions	7
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet	7
Ease of mastication index—Quantification of mastication effort using quality function deployment	7
Evaluation of the impact of UV radiation on rheological and textural properties of food	7
Development and characterization of black mulberry (Morus nigra) pekmez (molasses) composite films based on alginate and pectin	7
Development of a home‐use method for the evaluation of food products by children with and without Down syndrome	6

Stress relaxation properties of bananas during drying	6
The influence of processing parameters of parboiled rice on its physiochemical and texture properties	6
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?	6
Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage	6
Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit	6
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs	6
Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus	6
Effects of the internal syringe shape on the International Dysphagia Diet Standardization Initiative flow test	6
Physical and functional stability of spray‐dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents	6
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties	6