OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 101. 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 2021-08-01 to 2025-08-01.)

Article	Citations
Editorial Board	409
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods	396
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion charac	238
Editorial Board	222
Properties of nitrite-gelatin extracted from pork skin via neutralization using atmospheric cold plasma treatment	201
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2	192
Editorial Board	183
Graphical abstract TOC	177
An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	174
Formation of casein-based triglyceride amorphous solid dispersions	174
Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies	173
Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling	172
The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems	171
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins	171
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	169
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	168
Unraveling the changes of physical properties and nanostructures of rice starch incorporated with pregelatinized rice starch paste during gelatinization	165
Innovative microencapsulation of hemp seed oil using plant-based biopolymers: A comparative analysis of dehydration techniques on core stability, digestibility and release pattern	164
Thermal treatments modulate short-chain fatty acid production and microbial metabolism of starch-based mixtures in different ways: A focus on the relationship with the structure of resistant starch	159
Study on inhibition effects and mechanism of wheat starch retrogradation by polyols	156
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	155
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization	154
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein	153
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending	152
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review	150

Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality	148
Tribology and rheology of water-in-water emulsions stabilized by whey protein microgels	148
Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion	148
Pickering emulsion stabilized by linear dextrins: Effect of the chain length	147
Controlled digestion of lipids from oil-laden core-shell beads with tunable core and shell design	147
Water-resistant nanopaper with tunable water barrier and mechanical properties from assembled complexes of oppositely charged cellulosic nanomaterials	144
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels	143
Impact of polyelectrolyte complex layer on the stability of palm oil multiple emulsions encapsulating a water-soluble compound during heating, cooling, and storage processes	143
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions	141
Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation	140
Credible parameter estimation of binding and quenching in protein – ligand systems via intrinsic fluorescence and dynamic simulations	138
Effect of cold plasma treatment on physicochemical and functional properties of gelatin extracted from buffalo bone	136
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein	136
Focusing on Hofmeister series: Composition, structure and functional properties of pea protein extracted with food-related anions	135
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology	135
Effect of pore size and temperature on the behaviour of alpha-lactalbumin and the A and B genetic variants of beta-lactoglobulin during protein fractionation microfiltration	134
The impact of tribometer motion and surface roughness on the frictional regimes of model foods	130
Collapse-reexpansion conformational transition of alginate under non-specific ion conditions	130
Effects of phytosanitary irradiation treatment and refrigerated storage on the physicochemical properties of three pectin types isolated from mandarin pulp	129
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles	129
Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures	129
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointe	128
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties	128
Innovative modified pectins enriched with galactose: Preparation, characterization, and gel-based properties of curcumin-delivered hydrogel beads	127
A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins	127
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization	127
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	126
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route	125
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	125
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures	124
Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra	123
Hemicellulose-bacterial cellulose ribbon interactions affect the anisotropic mechanical behaviour of bacterial cellulose hydrogels	123
Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properti	123
A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing	121
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds	121
Rheological behavior and molecular dynamics simulation of κ-carrageenan/casein under simulated gastrointestinal electrolyte conditions	121
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread	121
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters	120
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters	119
Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities	119
Development of antioxidant chitosan-based films incorporated with chitooligosaccharide-caffeic acid conjugates	119
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin	118
Rheological properties influence on the electrospinning of caseinate for loading with antioxidant rosemary extract	116
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity	116
The impact of psyllium gelation behaviour on in vitro colonic fermentation properties	116
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics	115
Insights into the structural, morphological, and thermal property changes in simulated digestion and fermentability of four resistant starches from high amylose maize starch	115
Alginate edible films as delivery systems for green tea polyphenols	114
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	113
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	112

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones	112
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications	112
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	112
Utilization of emulsion gels in plant-based meat analog formulations: A review	111
Toward understanding the antibacterial mechanism of chitosan: Experimental approach and in silico analysis	109
Chitin nanocrystals – A new material with ice-shaping and ice recrystallization inhibition activities	108
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation	108
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. L	107
Characteristics of edible films enriched with fruit by-products and their application on cookies	106
Effect of green propolis extract on functional properties of active pectin-based films	106
Enhancement of foaming property of ormosia protein: Insights into the effect of high-intensity ultrasound on physicochemical properties and structure analysis	105
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties	105
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality	105
(Poly)phenols and dietary fiber in beans: Metabolism and nutritional impact in the gastrointestinal tract	105
Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres	104
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	104
Self-enhanced multifunctional composite membranes based on metal-organic frameworks embedded with thymol nanoparticles for post-harvest preservation of fruits	104
Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein	104
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions	103
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates	103
Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins	103
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products	102
Polysaccharides from small black soybean alleviating type 2 diabetes via modulation of gut microbiota and serum metabolism	102
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength	102
Electrospun film polyvinyl alcohol/chitosan loaded with cinnamon essential oil and inhibitory effects on polyphenol oxidase and dominant spoilage bacteria from Pacific white shrimp	102
Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration	101
Pumpkin seed protein-based hydrogel as gelatin mimics and edible inks in 3D-Printed food	101
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness	101
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	101
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels	101
Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel	101