OOIR: Observatory of International Research

Papers

(The H4-Index of Food Hydrocolloids is 96. 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
Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel	352
Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol	334
Ultra-stable pickering emulsions stabilized by zein-cellulose conjugate particles with tunable interfacial affinity	295
Internal structure and thermal properties of potato starches varying widely in amylose content	244
Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing	205
Encapsulation of Lactobacillus rhamnosus GG in whey protein isolate-shortening oil and gum Arabic by complex coacervation: Enhanced the viability of probiotics during spray drying and storage	200
Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization	182
Nanoparticle and dialdehyde polysaccharide synergistically improving the physicochemical properties of soy protein isolate films enriched with lingonberry extract	181
Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum	177
Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets	171
Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile	164
Impact of potato starch structural transitions on microstructure development during deep-frying	163
An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation	163
Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization	159
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage	155
Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios	153
Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch	152
Supramolecular assembly of dual crosslinked nanocomposite polysaccharides hydrogel: Integration of injectable, self-healing, and pH-responsive platform for sustained delivery of polyphenols	152
Hydrocolloid coated oleosomes for development of oleogels	151
In vitro gastrointestinal lipid handling and bioaccessibility rate of infant formula with large phospholipid-coated lipid droplets are different from those of standard formula and closer to human milk	150
Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties	149
Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion	148
Rheological properties of artificial boluses of cereal foods enriched with legume proteins	147
Contents continued	146
Physicochemical properties of polysaccharides from Hericium erinaceus by steam explosion pretreatment and its effects on human gut microbiota	145

An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification	143
Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey	139
Tailoring stability in oil-in-water high internal phase Pickering emulsions (HIPPEs) through surface modification of beeswax-based solid lipid particles (SLPs) with various surfactants	139
Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels	134
Preparation and characterization of hydrophobically-modified sodium alginate derivatives as carriers for fucoxanthin	134
Coacervation and aggregation in lysozyme/alginate mixtures	134
Granulation and encapsulation of N-Acetylcysteine (NAC) by internal phase separation	133
Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate	133
The perfect hydrocolloid stabilizer: Imagination versus reality	129
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation	129
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions	129
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration	127
Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)	125
A numerical analysis to evaluate the emulsifying activity of pasteurized egg yolk	124
Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method	123
Chitosan-collagen hydrogel microparticles as edible cell microcarriers for cultured meat	122
Removing surface proteins promote the retrogradation of wheat starch	122
Continuous pulsed electric field processing for intensification of aqueous extraction of protein from fresh green seaweed Ulva sp. biomass	121
Surface microstructure of rice starch is altered by removal of granule-associated proteins	121
Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate	120
Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion	120
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participant	120
Multidimensional evaluation of structural properties of ovalbumin at the air-water interface: Spectroscopy and molecular dynamics simulations	119
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties	118
Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils	117
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	117
Coffee melanoidins as emulsion stabilizers	117
Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ	117
Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH	116
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles	115
Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion	114
Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules	114
Elucidation of the cellulose nanocrystal-sugar beet pectin interactions for emulsification enhancement	114
Thermal degradation of thaumatin at low pH and its prevention using alkyl gallates	114
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage	113
Properties of different poultry skins sources in relation to co-extruded sausage casings	113
Hydro- and aerogels from ethanolic potato and whey protein solutions: Influence of temperature and ethanol concentration on viscoelastic properties, protein interactions, and microstructure	112
Thermo-mechanical response of liquid-core beads as affected by alginate molecular structure	112
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life	111
Electrospun starch-based nanofiber mats for odor adsorption of oyster peptides: Recyclability and structural characterization	111
Characteristics of edible films enriched with fruit by-products and their application on cookies	109
Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing	109
Microstructural, physicochemical properties, and interaction mechanism of hydrogel nanoparticles modified by high catalytic activity transglutaminase crosslinking	108
Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures	108
Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane	108
Bovine alpha-lactalbumin particulates for controlled delivery: Impact of dietary fibers on stability, digestibility, and gastro-intestinal release of capsaicin	107
Impact of the extraction method on the composition and solubility of leaf protein concentrates from perennial ryegrass (Lolium perenne L.)	107
Application of free volume concept and manipulation of network structure parameters for optimum loading of gallic acid in the modified kutki (Panicum sumatrense) millet starch hydrogel matrix	107
In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3	106
Addition of gamma-valerolactone stabilizes aqueous electrospinning of gelatin	106

A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)	105
The role of amylose content on the structure and rheological properties of pea protein-starch systems during pressurized hydrothermal processing	105
Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies	105
Contents continued	105
Graphical abstract TOC	104
Formation of ferritin-agaro oligosaccharide-epigallocatechin gallate nanoparticle induced by CHAPS and partitioned by the ferritin shell with enhanced delivery efficiency	103
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders	103
Soluble protein particles produced directly from mung bean flour by simple coacervation	103
Formation of soy protein nanoparticles with varied loading capacity by controlled enzymatic hydrolysis and their co-assembly with Vitamin D3	102
Self-assembly mechanism of rice glutelin amyloid fibril aggregates obtained through experimental and molecular dynamics simulation analysis	102
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: A study in different pH environments	100
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels	100
Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract	100
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells	99
Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films	99
Methodology to predict the time-dependent storage modulus of starch suspensions during heating	98
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability	98
Progress in tailoring starch intrinsic structures to improve its nutritional value	98
Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514	97
Effect of flavonoid structure and pH on iron-mediated pectin interaction	97
The impact of phosphates on the fibrous structure formation of textured wheat gluten	96
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source	96
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva	96